- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: There is a spray bottle of bleach not labeled in the dish machine area.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are drain flies present in establishment specifically near mop sink/3-bay area.
Location: Three bay area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: There is a spray bottle of bleach reading 200+ ppm. Use test strips to ensure concentration is between 50 - 100 ppm.
Location: Dish machine 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: There is food product stored on the floor of the walk-in freezer. Store all food product up off of the floor.
Location: Walk-in freezer
|
11/13/2014 | Routine |
- 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: 4/11/2014: USE GLOVES FOR ONE TASK ONLY THEN DISCARD IF LEAVING WORK STATION. WASH HANDS AND PUT ON NEW PAIR OF GLOVES WHEN RETURNING TO WORK STATION. CURRENTLY, GLOVES ARE BEING WORN FOR MULTIPLE TASKS. WHEN GOING TO THE WALK-IN COOLER OR DISH MACHINE AREA, REMOVE GLOVES REMOVE GLOVES AFTER HANDLING EQUIPMENT IN THESE AREAS.
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04/16/2014 | Illness Complaint Recheck |
- 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: 4/11/2014: USE GLOVES FOR ONE TASK ONLY THEN DISCARD IF LEAVING WORK STATION. WASH HANDS AND PUT ON NEW PAIR OF GLOVES WHEN RETURNING TO WORK STATION. CURRENTLY, GLOVES ARE BEING WORN FOR MULTIPLE TASKS. WHEN GOING TO THE WALK-IN COOLER OR DISH MACHINE AREA, REMOVE GLOVES REMOVE GLOVES AFTER HANDLING EQUIPMENT IN THESE AREAS.
|
04/11/2014 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/18/2014: HOLD POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. GREEK SAUCE TESTING AT 50 dF AND BEEF BRISKET TESTING AT 56 IN COLD HOLDING AT COLD TOP COOLER. COOL FOODS PROPERLY TO 41 dF BEFORE PLACING IN COLD HOLDING. PLACING FOODS HELD COLD INTO COLD HOLDING BEFORE COOLING PROPERLY CAUSES BACTERIA GROWTH. FOOD WILL NOT COOL WITHIN PROPER TIME FRAME.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/18/2014: HOLD POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. GREEK SAUCE TESTING AT 50 dF AND BEEF BRISKET TESTING AT 56 IN COLD HOLDING AT COLD TOP COOLER. COOL FOODS PROPERLY TO 41 dF BEFORE PLACING IN COLD HOLDING. PLACING FOODS HELD COLD INTO COLD HOLDING BEFORE COOLING PROPERLY CAUSES BACTERIA GROWTH. FOOD WILL NOT COOL WITHIN PROPER TIME FRAME.
Location: Cook line
Equipment: Cold top
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 3/18/2014: COOL FOOD ITEMS WITHIN PROPER TIME FRAME BEFORE PLACING INTO COLD HOLDING. GREEK SAUCE AND BEEF BRISKET NOT COOLED PROPERLY BEFORE PLACING IN COLD-TOP COOLER.
Location: Cook line
Equipment: Cold top
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 3/18/2014: COOL FOOD ITEMS WITHIN PROPER TIME FRAME BEFORE PLACING INTO COLD HOLDING. GREEK SAUCE AND BEEF BRISKET NOT COOLED PROPERLY BEFORE PLACING IN COLD-TOP COOLER.
Location: Cook line
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 3/18/2014: DO NOT STORE OR PLACE CLEANING CHEMICALS ON FOOD PREP AND CONTACT SURFACES. BOTTLE OF WINDOW CLEANER PLACED AT PREP SURFACE OF HOT HOLDING UNIT. CHEMICALS MAY CONTAMINATE FOOD.
Location: Cook line
- 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: 3/18/2014: ELIMINATE FLYING INSECTS THROUGH OUT KITCHEN. CLEAN/SANITIZE HARBORAGE AREAS/EQUIPMENT AND REDUCE FOOD SOURCE. 1. COVER TRASH CANS.2. DISCONTINUE POURING BLEACH DOWN DRAINS, IT IS NOT EFFECTIVE AT ELIMINATING FLYING INSECTS OR THEIR EGGS. 3. CLEAN ALL PLUMBING FIXTURES. 4. CLEAN ALL OPEN FLOOR DRAINS. 5. CLEAN ALL FOOD DEBRIS FROM WALLS, FLOORS, FLOOR-WALL JUNCTURES AND HARD TO REACH AREAS. 6. COVER DRAINS IN SINKS WITH DRAIN STOPPERS TO PREVENT FLYING INSECTS FROM BREEDING IN PLUMBING. THIS ALSO ELIMINATES FOOD AND WATER SOURCES. 7. COVER ALL OPEN DRAIN LINES THAT CAN BE CLOSED OFF. 8. HANG MOPS TO DRY FROM WALL FIXTURE. DO NOT ALLOW MOPS TO TOUCH THE FLOOR WHEN DRYING. IMPLEMENT STEPS 1-8. IF ISSUE STILL EXISTS, CONTACT PEST CONTROL TECHNICIAN FOR SERVICE. WALK WITH TECHNICIAN THROUGH FACILITY TO ADDRESS PROBLEM AREAS. DO NOT CONTINUE TO TREAT ISSUE YOURSELF.
Location: Prep area
- 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: 3/18/2014: ELIMINATE FLYING INSECTS THROUGH OUT KITCHEN. CLEAN/SANITIZE HARBORAGE AREAS/EQUIPMENT AND REDUCE FOOD SOURCE. 1. COVER TRASH CANS.2. DISCONTINUE POURING BLEACH DOWN DRAINS, IT IS NOT EFFECTIVE AT ELIMINATING FLYING INSECTS OR THEIR EGGS. 3. CLEAN ALL PLUMBING FIXTURES. 4. CLEAN ALL OPEN FLOOR DRAINS. 5. CLEAN ALL FOOD DEBRIS FROM WALLS, FLOORS, FLOOR-WALL JUNCTURES AND HARD TO REACH AREAS. 6. COVER DRAINS IN SINKS WITH DRAIN STOPPERS TO PREVENT FLYING INSECTS FROM BREEDING IN PLUMBING. THIS ALSO ELIMINATES FOOD AND WATER SOURCES. 7. COVER ALL OPEN DRAIN LINES THAT CAN BE CLOSED OFF. 8. HANG MOPS TO DRY FROM WALL FIXTURE. DO NOT ALLOW MOPS TO TOUCH THE FLOOR WHEN DRYING. IMPLEMENT STEPS 1-8. IF ISSUE STILL EXISTS, CONTACT PEST CONTROL TECHNICIAN FOR SERVICE. WALK WITH TECHNICIAN THROUGH FACILITY TO ADDRESS PROBLEM AREAS. DO NOT CONTINUE TO TREAT ISSUE YOURSELF.
Location: Kitchen (back)
- 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: 3/18/2014: ELIMINATE FLYING INSECTS THROUGH OUT KITCHEN. CLEAN/SANITIZE HARBORAGE AREAS/EQUIPMENT AND REDUCE FOOD SOURCE. 1. COVER TRASH CANS.2. DISCONTINUE POURING BLEACH DOWN DRAINS, IT IS NOT EFFECTIVE AT ELIMINATING FLYING INSECTS OR THEIR EGGS. 3. CLEAN ALL PLUMBING FIXTURES. 4. CLEAN ALL OPEN FLOOR DRAINS. 5. CLEAN ALL FOOD DEBRIS FROM WALLS, FLOORS, FLOOR-WALL JUNCTURES AND HARD TO REACH AREAS. 6. COVER DRAINS IN SINKS WITH DRAIN STOPPERS TO PREVENT FLYING INSECTS FROM BREEDING IN PLUMBING. THIS ALSO ELIMINATES FOOD AND WATER SOURCES. 7. COVER ALL OPEN DRAIN LINES THAT CAN BE CLOSED OFF. 8. HANG MOPS TO DRY FROM WALL FIXTURE. DO NOT ALLOW MOPS TO TOUCH THE FLOOR WHEN DRYING. IMPLEMENT STEPS 1-8. IF ISSUE STILL EXISTS, CONTACT PEST CONTROL TECHNICIAN FOR SERVICE. WALK WITH TECHNICIAN THROUGH FACILITY TO ADDRESS PROBLEM AREAS. DO NOT CONTINUE TO TREAT ISSUE YOURSELF.
Location: Cook line
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 3/18/2014: WEAR GLOVES FOR ONLY ONE TASK THEN REMOVE AND REGLOVE (AFTER WASHING HANDS FIRST). EMPLOYEE TOUCHED STOVE ON COOKLINE WITH GLOVES ON, THEN WENT BACK TO BAG CHICKEN CHUNKS AT THE PREP TABLE. ASKED EMPLOYEE TO WASH HANDS AND CHANGE GLOVES. ANY INTERUPTION IN TASK REQUIRES THE DISPOSAL OF GLOVES BEFORE MOVING TO ANOTHER TASK WHERE GLOVES ARE REQUIRED. ***TRAIN EMPLOYEES ON USING GLOVES FOR ONE TASK ONLY. TRAIN EMPLOYEES TO RECOGNIZE GLOVE USE AREAS AND BARE HAND CONTACT AREAS.***
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 3/18/2014: WHEN WALKING AWAY FROM FOODS BEING PREPPED, COVER FOOD WITH WRAP OR PARCHMENT PAPER. FLYING INSECTS WHERE LANDING ON COOKED CHICKEN BREASTS WHILE EMPLOYEE WALKED AWAY TO DO OTHER TASKS. MAINTAIN FOOD SAFETY CONTROLS WHILE PREPPING/HANDLING FOOD. ***TRAIN EMPLOYEES TO PROTECT FOOD WHILE PREPPING/HANDLING***
Location: Main kitchen
Equipment: Prep table
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 3/18/2014: WASH HANDS FOLLOWING PROPER PROCEDURE AT DESIGNATED HAND SINKS. EMPLOYEE RINSED HIS HANDS AT THE 3-BAY SINK. INFORMED EMPLOYEE DESIGNATED HAND SINK HAD TO BE USED FOR HAND WASHING. IF HANDS NEED RINSING, THEY NEED WASHING. WETTING HANDS ENCOURAGES FURTHER BACTERIA GROWTH ON HANDS AND DOES NOT PREVENT HAND CONTAMINATION OF FOOD AND EQUIPMENT. ***TRAIN EMPLOYEES ON WHERE TO WASH THEIR HANDS***
Location: Main kitchen
Equipment: 3-bay
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 3/18/2014: WASH HANDS FOLLOWING PROPER PROCEDURE AT DESIGNATED HAND SINKS. EMPLOYEE RINSED HIS HANDS AT THE 3-BAY SINK. INFORMED EMPLOYEE DESIGNATED HAND SINK HAD TO BE USED FOR HAND WASHING. IF HANDS NEED RINSING, THEY NEED WASHING. WETTING HANDS ENCOURAGES FURTHER BACTERIA GROWTH ON HANDS AND DOES NOT PREVENT HAND CONTAMINATION OF FOOD AND EQUIPMENT. ***TRAIN EMPLOYEES ON WHERE TO WASH THEIR HANDS***
Location: Cook line
Equipment: Prep sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: 3/18/2014: USE DESIGNATED HAND SINKS FOR HAND WASHING. EMPLOYEE RINSED HANDS IN 3-BAY SINK. ***TRAIN EMPLOYEES ON USES FOR EACH TYPE OF SINK IN KITCHEN***
Location: Main kitchen
Equipment: 3-bay
|
03/25/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/18/2014: HOLD POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. GREEK SAUCE TESTING AT 50 dF AND BEEF BRISKET TESTING AT 56 IN COLD HOLDING AT COLD TOP COOLER. COOL FOODS PROPERLY TO 41 dF BEFORE PLACING IN COLD HOLDING. PLACING FOODS HELD COLD INTO COLD HOLDING BEFORE COOLING PROPERLY CAUSES BACTERIA GROWTH. FOOD WILL NOT COOL WITHIN PROPER TIME FRAME.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 3/18/2014: HOLD POTENTIALLY HAZARDOUS FOOD ITEMS AT 41 DEGREES OR BELOW. GREEK SAUCE TESTING AT 50 dF AND BEEF BRISKET TESTING AT 56 IN COLD HOLDING AT COLD TOP COOLER. COOL FOODS PROPERLY TO 41 dF BEFORE PLACING IN COLD HOLDING. PLACING FOODS HELD COLD INTO COLD HOLDING BEFORE COOLING PROPERLY CAUSES BACTERIA GROWTH. FOOD WILL NOT COOL WITHIN PROPER TIME FRAME.
Location: Cook line
Equipment: Cold top
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 3/18/2014: COOL FOOD ITEMS WITHIN PROPER TIME FRAME BEFORE PLACING INTO COLD HOLDING. GREEK SAUCE AND BEEF BRISKET NOT COOLED PROPERLY BEFORE PLACING IN COLD-TOP COOLER.
Location: Cook line
Equipment: Cold top
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 3/18/2014: COOL FOOD ITEMS WITHIN PROPER TIME FRAME BEFORE PLACING INTO COLD HOLDING. GREEK SAUCE AND BEEF BRISKET NOT COOLED PROPERLY BEFORE PLACING IN COLD-TOP COOLER.
Location: Cook line
Equipment: Cold top
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 3/18/2014: DO NOT STORE OR PLACE CLEANING CHEMICALS ON FOOD PREP AND CONTACT SURFACES. BOTTLE OF WINDOW CLEANER PLACED AT PREP SURFACE OF HOT HOLDING UNIT. CHEMICALS MAY CONTAMINATE FOOD.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3/18/2014: ELIMINATE FLYING INSECTS THROUGH OUT KITCHEN. CLEAN/SANITIZE HARBORAGE AREAS/EQUIPMENT AND REDUCE FOOD SOURCE. 1. COVER TRASH CANS.2. DISCONTINUE POURING BLEACH DOWN DRAINS, IT IS NOT EFFECTIVE AT ELIMINATING FLYING INSECTS OR THEIR EGGS. 3. CLEAN ALL PLUMBING FIXTURES. 4. CLEAN ALL OPEN FLOOR DRAINS. 5. CLEAN ALL FOOD DEBRIS FROM WALLS, FLOORS, FLOOR-WALL JUNCTURES AND HARD TO REACH AREAS. 6. COVER DRAINS IN SINKS WITH DRAIN STOPPERS TO PREVENT FLYING INSECTS FROM BREEDING IN PLUMBING. THIS ALSO ELIMINATES FOOD AND WATER SOURCES. 7. COVER ALL OPEN DRAIN LINES THAT CAN BE CLOSED OFF. 8. HANG MOPS TO DRY FROM WALL FIXTURE. DO NOT ALLOW MOPS TO TOUCH THE FLOOR WHEN DRYING. IMPLEMENT STEPS 1-8. IF ISSUE STILL EXISTS, CONTACT PEST CONTROL TECHNICIAN FOR SERVICE. WALK WITH TECHNICIAN THROUGH FACILITY TO ADDRESS PROBLEM AREAS. DO NOT CONTINUE TO TREAT ISSUE YOURSELF.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3/18/2014: ELIMINATE FLYING INSECTS THROUGH OUT KITCHEN. CLEAN/SANITIZE HARBORAGE AREAS/EQUIPMENT AND REDUCE FOOD SOURCE. 1. COVER TRASH CANS.2. DISCONTINUE POURING BLEACH DOWN DRAINS, IT IS NOT EFFECTIVE AT ELIMINATING FLYING INSECTS OR THEIR EGGS. 3. CLEAN ALL PLUMBING FIXTURES. 4. CLEAN ALL OPEN FLOOR DRAINS. 5. CLEAN ALL FOOD DEBRIS FROM WALLS, FLOORS, FLOOR-WALL JUNCTURES AND HARD TO REACH AREAS. 6. COVER DRAINS IN SINKS WITH DRAIN STOPPERS TO PREVENT FLYING INSECTS FROM BREEDING IN PLUMBING. THIS ALSO ELIMINATES FOOD AND WATER SOURCES. 7. COVER ALL OPEN DRAIN LINES THAT CAN BE CLOSED OFF. 8. HANG MOPS TO DRY FROM WALL FIXTURE. DO NOT ALLOW MOPS TO TOUCH THE FLOOR WHEN DRYING. IMPLEMENT STEPS 1-8. IF ISSUE STILL EXISTS, CONTACT PEST CONTROL TECHNICIAN FOR SERVICE. WALK WITH TECHNICIAN THROUGH FACILITY TO ADDRESS PROBLEM AREAS. DO NOT CONTINUE TO TREAT ISSUE YOURSELF.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3/18/2014: ELIMINATE FLYING INSECTS THROUGH OUT KITCHEN. CLEAN/SANITIZE HARBORAGE AREAS/EQUIPMENT AND REDUCE FOOD SOURCE. 1. COVER TRASH CANS.2. DISCONTINUE POURING BLEACH DOWN DRAINS, IT IS NOT EFFECTIVE AT ELIMINATING FLYING INSECTS OR THEIR EGGS. 3. CLEAN ALL PLUMBING FIXTURES. 4. CLEAN ALL OPEN FLOOR DRAINS. 5. CLEAN ALL FOOD DEBRIS FROM WALLS, FLOORS, FLOOR-WALL JUNCTURES AND HARD TO REACH AREAS. 6. COVER DRAINS IN SINKS WITH DRAIN STOPPERS TO PREVENT FLYING INSECTS FROM BREEDING IN PLUMBING. THIS ALSO ELIMINATES FOOD AND WATER SOURCES. 7. COVER ALL OPEN DRAIN LINES THAT CAN BE CLOSED OFF. 8. HANG MOPS TO DRY FROM WALL FIXTURE. DO NOT ALLOW MOPS TO TOUCH THE FLOOR WHEN DRYING. IMPLEMENT STEPS 1-8. IF ISSUE STILL EXISTS, CONTACT PEST CONTROL TECHNICIAN FOR SERVICE. WALK WITH TECHNICIAN THROUGH FACILITY TO ADDRESS PROBLEM AREAS. DO NOT CONTINUE TO TREAT ISSUE YOURSELF.
Location: Cook line
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 3/18/2014: WEAR GLOVES FOR ONLY ONE TASK THEN REMOVE AND REGLOVE (AFTER WASHING HANDS FIRST). EMPLOYEE TOUCHED STOVE ON COOKLINE WITH GLOVES ON, THEN WENT BACK TO BAG CHICKEN CHUNKS AT THE PREP TABLE. ASKED EMPLOYEE TO WASH HANDS AND CHANGE GLOVES. ANY INTERUPTION IN TASK REQUIRES THE DISPOSAL OF GLOVES BEFORE MOVING TO ANOTHER TASK WHERE GLOVES ARE REQUIRED. ***TRAIN EMPLOYEES ON USING GLOVES FOR ONE TASK ONLY. TRAIN EMPLOYEES TO RECOGNIZE GLOVE USE AREAS AND BARE HAND CONTACT AREAS.***
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 3/18/2014: WHEN WALKING AWAY FROM FOODS BEING PREPPED, COVER FOOD WITH WRAP OR PARCHMENT PAPER. FLYING INSECTS WHERE LANDING ON COOKED CHICKEN BREASTS WHILE EMPLOYEE WALKED AWAY TO DO OTHER TASKS. MAINTAIN FOOD SAFETY CONTROLS WHILE PREPPING/HANDLING FOOD. ***TRAIN EMPLOYEES TO PROTECT FOOD WHILE PREPPING/HANDLING***
Location: Main kitchen
Equipment: Prep table
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 3/18/2014: WASH HANDS FOLLOWING PROPER PROCEDURE AT DESIGNATED HAND SINKS. EMPLOYEE RINSED HIS HANDS AT THE 3-BAY SINK. INFORMED EMPLOYEE DESIGNATED HAND SINK HAD TO BE USED FOR HAND WASHING. IF HANDS NEED RINSING, THEY NEED WASHING. WETTING HANDS ENCOURAGES FURTHER BACTERIA GROWTH ON HANDS AND DOES NOT PREVENT HAND CONTAMINATION OF FOOD AND EQUIPMENT. ***TRAIN EMPLOYEES ON WHERE TO WASH THEIR HANDS***
Location: Main kitchen
Equipment: 3-bay
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: 3/18/2014: USE DESIGNATED HAND SINKS FOR HAND WASHING. EMPLOYEE RINSED HANDS IN 3-BAY SINK. ***TRAIN EMPLOYEES ON USES FOR EACH TYPE OF SINK IN KITCHEN***
Location: Main kitchen
Equipment: 3-bay
|
03/18/2014 | Routine |
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: FOOD ITEMS IN WALK-IN COOLER NOT COVERED OR WRAPPED TO PREVENT CONTAMINATION. ALWAYS PROVIDE LIDS OR PLASTIC WRAP TO COVER FOODS, EVEN WHEN COOLING FOODS (PULL BACK CORNER FOR VENTILATION).
Location: Walk-in cooler
Equipment: Rolling cart
- 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: KNIVES AND OTHER UTENSILS STORED IN IN-PLACE SANITIZER BUCKET. WHEN USED IN THIS MANNER, SANITIZER BECOMES A FOOD CONTAMINATE. DISCONTINUE STORING UTENSILS IN SANITIZER BUCKETS.
Location: Kitchen
Equipment: Prep table
- 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: KNIVES AND OTHER UTENSILS STORED IN IN-PLACE SANITIZER BUCKET. WHEN USED IN THIS MANNER, SANITIZER BECOMES A FOOD CONTAMINATE. DISCONTINUE STORING UTENSILS IN SANITIZER BUCKETS.
Equipment: Prep table
|
10/24/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD ITEMS AT BOTH COLD-TOPS ON COOKLINE ARE TESTING BETWEEN 48 - 52 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES FAHRENHEIT WITH LID OPEN.CLOSE LID WHEN NOT IN USE.USE METAL CONTAINERS TO HOLD FOOD ITEMS. PLACE POTENTIALLY HAZARDOUS FOOD ITEMS AT BACK OF COLD-TOP.FILL CONTAINERS HALF FULL. DO NOT OVERFILL.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD ITEMS AT BOTH COLD-TOPS ON COOKLINE ARE TESTING BETWEEN 48 - 52 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES FAHRENHEIT WITH LID OPEN.CLOSE LID WHEN NOT IN USE.USE METAL CONTAINERS TO HOLD FOOD ITEMS. PLACE POTENTIALLY HAZARDOUS FOOD ITEMS AT BACK OF COLD-TOP.FILL CONTAINERS HALF FULL. DO NOT OVERFILL.
Location: Cook line
Equipment: Steam table
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KNIVES AND OTHER UTENSILS STORED IN BUCKETS OF SANITIZER WATER WITH TOWELS. DO NOT STORE KNIVES AND UTENSILS IN SANITIZER BUCKETS. SANITIZER IS NOT APPROVED AS AN ADDITIVE TO FOOD. SANITIZER IS MEANT TO BE USED ON POROUS SURFACES AND ALLOWED TO AIR DRY.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE AREA BEHIND BLADE AFTER USE. FOOD DEBRIS COLLECTS IN THAT AREA.
Location: Kitchen (front)
Equipment: Slicer
- 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 BEVERAGE AIR STAND UP COOLER AT END OF COOKLINE.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER IN BOTTOM OF SALAD COLD-TOP COOLER. HAVE EQUIPMENT REPAIRED. EXTENSION OF TIME GIVEN TO CORRECT EQUIPMENT. DUE 6/26/2013.
Location: Cook line
Equipment: Cold top
|
06/26/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD ITEMS AT BOTH COLD-TOPS ON COOKLINE ARE TESTING BETWEEN 48 - 52 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES FAHRENHEIT WITH LID OPEN.CLOSE LID WHEN NOT IN USE.USE METAL CONTAINERS TO HOLD FOOD ITEMS. PLACE POTENTIALLY HAZARDOUS FOOD ITEMS AT BACK OF COLD-TOP.FILL CONTAINERS HALF FULL. DO NOT OVERFILL.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD ITEMS AT BOTH COLD-TOPS ON COOKLINE ARE TESTING BETWEEN 48 - 52 DEGREES FAHRENHEIT. MAINTAIN AT 41 DEGREES FAHRENHEIT WITH LID OPEN.CLOSE LID WHEN NOT IN USE.USE METAL CONTAINERS TO HOLD FOOD ITEMS. PLACE POTENTIALLY HAZARDOUS FOOD ITEMS AT BACK OF COLD-TOP.FILL CONTAINERS HALF FULL. DO NOT OVERFILL.
Location: Cook line
Equipment: Steam table
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KNIVES AND OTHER UTENSILS STORED IN BUCKETS OF SANITIZER WATER WITH TOWELS. DO NOT STORE KNIVES AND UTENSILS IN SANITIZER BUCKETS. SANITIZER IS NOT APPROVED AS AN ADDITIVE TO FOOD. SANITIZER IS MEANT TO BE USED ON POROUS SURFACES AND ALLOWED TO AIR DRY.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN AND SANITIZE AREA BEHIND BLADE AFTER USE. FOOD DEBRIS COLLECTS IN THAT AREA.
Location: Kitchen (front)
Equipment: Slicer
- 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 BEVERAGE AIR STAND UP COOLER AT END OF COOKLINE.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STANDING WATER IN BOTTOM OF SALAD COLD-TOP COOLER. HAVE EQUIPMENT REPAIRED. EXTENSION OF TIME GIVEN TO CORRECT EQUIPMENT. DUE 6/26/2013.
Location: Cook line
Equipment: Cold top
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06/12/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES HANDS WERE NOT WASHED AFTER HANDLING SOILED DISHES AND BEFORE HANDLING CLEAN/SANITIZED DISHES.
- 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: POTENTIALLY HAZARDOUS FOODS NOT DATE MARKED. DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS WHEN PREPARED OR PACKAGE OPENED. DISCARD IN 7 DAYS. FOOD DISCARDED.
Location: Cook line
- 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: POTENTIALLY HAZARDOUS FOODS NOT DATE MARKED. DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS WHEN PREPARED OR PACKAGE OPENED. DISCARD IN 7 DAYS. FOOD DISCARDED.
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: DETAIL CLEAN UNDERNEATH AND BEHIND EQUIPMENT. FOLLOW WITH SANITIZING. MAINTAIN.
Location: Cook line
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02/21/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES HANDS WERE NOT WASHED AFTER HANDLING SOILED DISHES AND BEFORE HANDLING CLEAN/SANITIZED DISHES.
- 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: POTENTIALLY HAZARDOUS FOODS NOT DATE MARKED. DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS WHEN PREPARED OR PACKAGE OPENED. DISCARD IN 7 DAYS. FOOD DISCARDED.
Location: Cook line
- 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: POTENTIALLY HAZARDOUS FOODS NOT DATE MARKED. DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS HELD LONGER THAN 24 HOURS WHEN PREPARED OR PACKAGE OPENED. DISCARD IN 7 DAYS. FOOD DISCARDED.
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: DETAIL CLEAN UNDERNEATH AND BEHIND EQUIPMENT. FOLLOW WITH SANITIZING. MAINTAIN.
Location: Cook line
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02/14/2013 | Routine |
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CEILING OF WALK-IN COOLER IS DRIPPING CONDENSATION. FOOD ITEMS ARE STORED UNCOVERED. ALL FOOD MUST BE COVERED TO PREVENT CONTAMINATION. HAVE COOLER SERVICED AND REPAIRED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLERS ON COOKLINE. MAINTAIN.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLERS ON COOKLINE. MAINTAIN.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLERS ON COOKLINE. MAINTAIN.
Equipment: Reach in cooler
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: TOILET ROOM DOOR OPEN. KEEP CLOSED EXCEPT WHEN IN USE.
Location: Emp restroom
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11/07/2012 | Recheck |
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: CEILING OF WALK-IN COOLER IS DRIPPING CONDENSATION. FOOD ITEMS ARE STORED UNCOVERED. ALL FOOD MUST BE COVERED TO PREVENT CONTAMINATION. HAVE COOLER SERVICED AND REPAIRED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLERS ON COOKLINE. MAINTAIN.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLERS ON COOKLINE. MAINTAIN.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLERS ON COOKLINE. MAINTAIN.
Equipment: Reach in cooler
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: TOILET ROOM DOOR OPEN. KEEP CLOSED EXCEPT WHEN IN USE.
Location: Emp restroom
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10/29/2012 | Routine |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR COVE MOLDING UNDERNEATH 2-BAY SINK NEAR THE MAIN ICE MACHINE.
Location: -
- 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: CLEAN AND SANITIZE UNDERNEATH 1-BAY, 2-BAY, 3-BAY SINKS, GARBAGE DISPOSAL, KEEP CLEAN AND DRY.
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: CLEAN AND SANITIZE UNDERNEATH 1-BAY, 2-BAY, 3-BAY SINKS, GARBAGE DISPOSAL, KEEP CLEAN AND DRY.
Location: Three bay 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: CLEAN AND SANITIZE UNDERNEATH 1-BAY, 2-BAY, 3-BAY SINKS, GARBAGE DISPOSAL, KEEP CLEAN AND DRY.
Location: Dish machine area
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08/02/2012 | Non-Illness Complaint |
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP ALL FOOD ITEMS COVERED WHEN NOT IN USE. WHEN COOLING FOODS DOWN, PARTIALLY COVER AND ALLOW OUTLET FOR STEAM TO ESCAPE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR BOTTOMS OF REACH-IN COOLERS. MAINTAIN.
Location: Kitchen
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: KEEP RESTROOM DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIVES BEING STORED IN IN-PLACE SANITIZER BUCKET WHILE NOT IN USE. UNAPPROVED STORAGE METHOD. DO NOT STORE ANY UTENSILS IN IN-PLACE SANITIZER BUCKET. KNIVES MAY BE USED FOR 4 HOURS AND THEN EXCHANGED FOR CLEAN EQUIPMENT.
Location: Kitchen
Equipment: Prep table
|
07/30/2012 | Recheck |
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP ALL FOOD ITEMS COVERED WHEN NOT IN USE. WHEN COOLING FOODS DOWN, PARTIALLY COVER AND ALLOW OUTLET FOR STEAM TO ESCAPE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR BOTTOMS OF REACH-IN COOLERS. MAINTAIN.
Location: Kitchen
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: KEEP RESTROOM DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen
- 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: KNIVES BEING STORED IN IN-PLACE SANITIZER BUCKET WHILE NOT IN USE. UNAPPROVED STORAGE METHOD. DO NOT STORE ANY UTENSILS IN IN-PLACE SANITIZER BUCKET. KNIVES MAY BE USED FOR 4 HOURS AND THEN EXCHANGED FOR CLEAN EQUIPMENT.
Location: Kitchen
Equipment: Prep table
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07/23/2012 | Routine |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: LUNCH MEAT IN COOLER NOT PROPERLY DATE MARKED. DISCARD LUNCH MEAT. DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Sandwich make table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE LOWER SHELVES ON PREP TABLES. SHELVING IS SOILED.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE LOWER SHELVES ON PREP TABLES. SHELVING IS SOILED.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE LOWER SHELVES ON PREP TABLES. SHELVING IS SOILED.
Location: Kitchen
Equipment: Prep table
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DISCONTINUE STORING UTENSILS IN CONTAINER OF IN-PLACE SANITIZER. UTENSILS MAY BE USED FOR UP TO 4 HOURS BEFORE REQUIRING A SWITCH TO A NEW UTENSIL.
Location: Kitchen
Equipment: Prep table
|
04/03/2012 | Recheck |
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: LUNCH MEAT IN COOLER NOT PROPERLY DATE MARKED. DISCARD LUNCH MEAT. DATE MARK ALL POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
Equipment: Sandwich make table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE LOWER SHELVES ON PREP TABLES. SHELVING IS SOILED.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE LOWER SHELVES ON PREP TABLES. SHELVING IS SOILED.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE LOWER SHELVES ON PREP TABLES. SHELVING IS SOILED.
Location: Kitchen
Equipment: Prep table
- 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: DISCONTINUE STORING UTENSILS IN CONTAINER OF IN-PLACE SANITIZER. UTENSILS MAY BE USED FOR UP TO 4 HOURS BEFORE REQUIRING A SWITCH TO A NEW UTENSIL.
Location: Kitchen
Equipment: Prep table
|
03/20/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats seen in the three bay sink area.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Foods are being held at 45 degrees F. in the col;d top of the prep cooler. Provide 41 degrees F. or below for the storage of food.Discontinue leaving butter at room temperature overnight. Butter has been voluntarily disposed of.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Foods are being held at 45 degrees F. in the col;d top of the prep cooler. Provide 41 degrees F. or below for the storage of food.Discontinue leaving butter at room temperature overnight. Butter has been voluntarily disposed of.
- 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: Store raw chicken on the bottom shelving in the walk in cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside the meat prep cooler next to the cooks line.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Repair the holes in the wall in the mop sink room.
- 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 the floor throughout the kitchen, under equipment, along floor wall junctions, and in hard to reach areas.2. Clean the walls and pipes in the three bay sink area.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Remove the wood inside the ice machine.2. Delime the inside and outside of the dishmachine.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the following areas:1. Shelving under the bulk flour.2. Inside the hot holding unit where the butter is stored.3. Clean the plastic drawers where clean utensils are stored.
|
12/20/2011 | 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: Gnats seen in the three bay sink area.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Foods are being held at 45 degrees F. in the col;d top of the prep cooler. Provide 41 degrees F. or below for the storage of food.Discontinue leaving butter at room temperature overnight. Butter has been voluntarily disposed of.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Foods are being held at 45 degrees F. in the col;d top of the prep cooler. Provide 41 degrees F. or below for the storage of food.Discontinue leaving butter at room temperature overnight. Butter has been voluntarily disposed of.
- 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: Store raw chicken on the bottom shelving in the walk in cooler.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside the meat prep cooler next to the cooks line.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: Repair the holes in the wall in the mop sink room.
- 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 the floor throughout the kitchen, under equipment, along floor wall junctions, and in hard to reach areas.2. Clean the walls and pipes in the three bay sink area.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Remove the wood inside the ice machine.2. Delime the inside and outside of the dishmachine.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the following areas:1. Shelving under the bulk flour.2. Inside the hot holding unit where the butter is stored.3. Clean the plastic drawers where clean utensils are stored.
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12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about END OF THE LINE, 1105 SHELBY ST, Indianapolis, IN »