- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING " NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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: QUESO HOT HOLDING AT 88 DEGREES F IN STEAM TABLE. MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.QUESO RE-HEATED ON STOVE AND CORRECTED ON SITE.
Location: Wait staff area
Equipment: Steam table
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: BOTTLE BRUSH INSIDE HAND SINK. USE HAND SINK FOR HAND WASHING ONLY.BRUSH REMOVED AND DISCUSSED PROPER HAND SINK USAGE WITH MANAGER. CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Hand sink
- Back flow design
Back flow or back siphoning prevention device does not meet design standards.
Correction: A backsiphonage prevention device installed on a water system shall meet standards for construction, installation, maintenance, inspection and testing.
Comments: BACK SIPHONAGE PREVENTER DEVICE (VACUUM BREAKER) IS DAMAGED ON THE MOP SINK. REPLACE BACK SIPHONAGE PREVENTER DEVICE
Location: Back room
Equipment: Mop sink
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: VENT HOOD IS MISSING FILTERS. REPLACE MISSING FILTERS.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. CELL PHONE STORED ON TOP OF PREP TOP COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD PREP AREAS. PHONE MOVED CORRECTED ON SITE.2. COATS STORED ON TOP OF FOOD PRODUCTS IN DRY STORE ROOM. HANG UP COATS AWAY FROM FOOD AREAS.
Location: Cook line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. CELL PHONE STORED ON TOP OF PREP TOP COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD PREP AREAS. PHONE MOVED CORRECTED ON SITE.2. COATS STORED ON TOP OF FOOD PRODUCTS IN DRY STORE ROOM. HANG UP COATS AWAY FROM FOOD AREAS.
Location: Dry storage
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.LID CLOSED CORRECTED ON SITE.
Location: Dumpster area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON COUNTER. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Wait staff area
- 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: 1. THERMOMETER MISSING FROM CHEST FREEZER.2. THERMOMETER MISSING FROM COLD TOP COOLER.Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing
Location: Kitchen (back)
Equipment: Chest freezer
- 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: 1. THERMOMETER MISSING FROM CHEST FREEZER.2. THERMOMETER MISSING FROM COLD TOP COOLER.Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing
Location: Cook line
Equipment: Cold top
- 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: NO COVERS ON BULK FOOD CONTAINERS. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Kitchen (back)
Equipment: Bulk food containers
- 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. ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.2. BULK TORTILLA CHIP CONTAINERS SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice 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. ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.2. BULK TORTILLA CHIP CONTAINERS SOILED. CLEAN AND SANITIZE.
Location: Back room
Equipment: Bulk food containers
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. TOILET TANK LID IS MISSING FROM WOMEN'S RESTROOM. REPLACE TANK LID.2. URINAL IS NOT FLUSHING PROPERLY IN MENS RESTROOM. REPAIR URINAL TO PROPER WORKING ORDER.
Location: Womens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. TOILET TANK LID IS MISSING FROM WOMEN'S RESTROOM. REPLACE TANK LID.2. URINAL IS NOT FLUSHING PROPERLY IN MENS RESTROOM. REPAIR URINAL TO PROPER WORKING ORDER.
Location: Mens restroom
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11/11/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Holding hot foods at room temperature. 1 Pan of rice at 148 deg F and 1 pan of beans at 135 deg F placed into second steam well. DO NOT STORE POTENTIALLY HAZARDOUS FOODS AT ROOM TEMPERATURE.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooks line prep top cooler is broken. Holding raw chicken on top at 45.6 deg F and raw beefo on top at 56.5 deg F. Below holding raw beef at 55.3 deg F, raw fish at 53.3 deg F, raw chorizo at 57.2 deg F, raw chicken at 56.5 deg F. Disposed of One pan raw chicken, One pan of raw steak, 3 and 1/2 packets chorizo, one pan of raw fish. Do not use cooler to hold potentially hazardous foods until repairs are complete. Pan of beef on top placed in cooler at 9:30 am dispose of any raw beef left at 1:30 pm. Store foods on ice on top or do not use. Repair to hold foods at 41 deg F or below.2. Preparing raw beef. Employee got busy and left beef at room temperature. Place in walk in cooler to maintain temperature if pulled away from food prep while busy. i.e. lunch rush, etc
Location: Cook line
Equipment: Prep Top Cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Two pans of caso cheese at room temperature at 91.8 deg F and 91.7 deg F. Do not leave on oven to heat up. Leave in refrigeration until needed or heat up and store in 2 nd steam well or in oven until needed. Make sure to reheat all foods to 165 deg F in 2 hours or dispose of the food.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat foods in kitchen on cooks line. Discontinue. Always use a utensil to handle ready to eat foods.
- 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: 1, Individual not washing hands before putting on gloves until seeinghealth inspector. Discontinue. Always wash hands before putting on gloves. 2. Individual handling raw meat then without hand washing placed lettuce on a plate. Discontinue. Always wash hands after handling raw meat before going to another job in kitchen.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean white wire shelf over raw meat prep top cooler.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Cloth towel on server hand sink. Dumping in server area hand sink. Discontinue. Store cloth towels in sanitizer solution. USE HAND SINKS FOR HAND WASHING ONLY
Location: Service counter
Equipment: Hand sink
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: Employee drink without a lid in server area and in kitchen on ice machine. Provide lids and straws for drinks. Do not store on ice machine.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door open. Keep closed to prevent pest entry. CORRECTED
- 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: Have exhaust hood cleaned and tagged. Last tag shows due for cleaning May 2014.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove molding at end kitchen wall. Provide cove molding where missing.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 2 bay prep sink faucet. Repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Foil lining topping prep top cooler. Discontinue. Remove foil and clean as needed.
|
06/10/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Holding hot foods at room temperature. 1 Pan of rice at 148 deg F and 1 pan of beans at 135 deg F placed into second steam well. DO NOT STORE POTENTIALLY HAZARDOUS FOODS AT ROOM TEMPERATURE.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooks line prep top cooler is broken. Holding raw chicken on top at 45.6 deg F and raw beefo on top at 56.5 deg F. Below holding raw beef at 55.3 deg F, raw fish at 53.3 deg F, raw chorizo at 57.2 deg F, raw chicken at 56.5 deg F. Disposed of One pan raw chicken, One pan of raw steak, 3 and 1/2 packets chorizo, one pan of raw fish. Do not use cooler to hold potentially hazardous foods until repairs are complete. Pan of beef on top placed in cooler at 9:30 am dispose of any raw beef left at 1:30 pm. Store foods on ice on top or do not use. Repair to hold foods at 41 deg F or below.2. Preparing raw beef. Employee got busy and left beef at room temperature. Place in walk in cooler to maintain temperature if pulled away from food prep while busy. i.e. lunch rush, etc
Location: Cook line
Equipment: Prep Top Cooler
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Two pans of caso cheese at room temperature at 91.8 deg F and 91.7 deg F. Do not leave on oven to heat up. Leave in refrigeration until needed or heat up and store in 2 nd steam well or in oven until needed. Make sure to reheat all foods to 165 deg F in 2 hours or dispose of the food.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Bare hand contact with ready to eat foods in kitchen on cooks line. Discontinue. Always use a utensil to handle ready to eat foods.
- 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: 1, Individual not washing hands before putting on gloves until seeinghealth inspector. Discontinue. Always wash hands before putting on gloves. 2. Individual handling raw meat then without hand washing placed lettuce on a plate. Discontinue. Always wash hands after handling raw meat before going to another job in kitchen.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean white wire shelf over raw meat prep top cooler.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Cloth towel on server hand sink. Dumping in server area hand sink. Discontinue. Store cloth towels in sanitizer solution. USE HAND SINKS FOR HAND WASHING ONLY
Location: Service counter
Equipment: Hand sink
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: Employee drink without a lid in server area and in kitchen on ice machine. Provide lids and straws for drinks. Do not store on ice machine.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door open. Keep closed to prevent pest entry. CORRECTED
- 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: Have exhaust hood cleaned and tagged. Last tag shows due for cleaning May 2014.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Missing cove molding at end kitchen wall. Provide cove molding where missing.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 2 bay prep sink faucet. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Foil lining topping prep top cooler. Discontinue. Remove foil and clean as needed.
|
06/03/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Caso at 109.6 deg F in steamer in server area. Hold at 135 deg F or above.
- 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: Two pans of caso cheese at room temperature at 45 deg F and 46 deg F. Placed in walk in cooler at time of inspection. Keep in refrigeration.
- 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: Cooked beans at room temperature at 135 deg F. Place in hot holding equipment or cool in refrigeration. Make sure if cooling to cool uncovered in shallow portions in cooler.
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottles in kitchen and server area. Label with contents.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employees handling food with bare hands that is ready to eat. Use a utensil to handle ready to eat foods.
- 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: Make sure employees wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks without lids. Provide lids and straws.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemical bottle on hand sink in server area. Remove. Do not place anything in or on hand sinks.
- Unapproved food contact materials (corrected on site)
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: Trash bag in tortilla container with tortillas. Do not use trash bags with food. Use plastic wrap.
- Heating and cooling capacity (corrected)
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Cooked rice at room temperature at 146 deg F. Move to hot holding device. Provide more equipment if needed.2. Cooked beans at room temperature at 135 deg F. Place in hot holding equipment or cool in refrigeration.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at door by walk in cooler. Secure.
- Thawing
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: Thawing raw shrimp and raw ground beef in 2 bay prep sink. Thaw one type of meat at a time. Thaw under running cold water. Wash - rinse- sanitize sink after doing raw meat before using for vegetable prep.
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: Thermometer in raw meat prep top cooler is broken. Replace.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cardboard in oven door. Remove. Repair. CORRECTED2. Broken light guard in dish room. Replace.3. Thaw chest freezer. CORRECTED
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cardboard in oven door. Remove. Repair. CORRECTED2. Broken light guard in dish room. Replace.3. Thaw chest freezer. CORRECTED
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink loose from wall in server area. Provide silicone caulk to secure to wall.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean tortilla containers.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: String/duct tape on plumbing below 2 bay sink. Plumbing leaking. Remove duct tape and string. Repair.
Location: Kitchen
Equipment: 2-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil over card board in reach in cooler in server area. Remove. CORRECTED2. Paper towels bunched together to use as drain stops. Discontinue. CORRECTED3. Remove shoe strings from splash guard at 2 bay sink. Use easily cleanable non basorbent tie.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil over card board in reach in cooler in server area. Remove. CORRECTED2. Paper towels bunched together to use as drain stops. Discontinue. CORRECTED3. Remove shoe strings from splash guard at 2 bay sink. Use easily cleanable non basorbent tie.
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01/10/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Caso at 109.6 deg F in steamer in server area. Hold at 135 deg F or above.
- 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: Two pans of caso cheese at room temperature at 45 deg F and 46 deg F. Placed in walk in cooler at time of inspection. Keep in refrigeration.
- 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: Cooked beans at room temperature at 135 deg F. Place in hot holding equipment or cool in refrigeration. Make sure if cooling to cool uncovered in shallow portions in cooler.
- 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: Unlabeled spray bottles in kitchen and server area. Label with contents.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employees handling food with bare hands that is ready to eat. Use a utensil to handle ready to eat foods.
- 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: Make sure employees wash hands before putting on gloves.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks without lids. Provide lids and straws.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemical bottle on hand sink in server area. Remove. Do not place anything in or on hand sinks.
- 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: Trash bag in tortilla container with tortillas. Do not use trash bags with food.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Cooked rice at room temperature at 146 deg F. Move to hot holding device. Provide more equipment if needed.2. Cooked beans at room temperature at 135 deg F. Place in hot holding equipment or cool in refrigeration.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at door by walk in cooler. Secure.
- 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: Thermometer in raw meat prep top cooler is broken. Replace.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cardboard in oven door. Remove. Repair.2. Broken light guard in dish room. Replace.3. Thaw chest freezer.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink loose from wall in server area. Provide silicone caulk to secure to wall.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean tortilla containers.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: String/duct tape on plumbing below 2 bay sink. Remove. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil over card board in reach in cooler in server area. Remove. 2. Paper towels bunched together to use as drain stops. Discontinue.3. Remove shoe strings from splash guard at 2 bay sink. Use easily cleanable non basorbent tie.
|
01/07/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Caso at 109.6 deg F in steamer in server area. Hold at 135 deg F or above.
- 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: Two pans of caso cheese at room temperature at 45 deg F and 46 deg F. Placed in walk in cooler at time of inspection. Keep in refrigeration.
- 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: Cooked beans at room temperature at 135 deg F. Place in hot holding equipment or cool in refrigeration. Make sure if cooling to cool uncovered in shallow portions in cooler.
- 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: Unlabeled spray bottles in kitchen and server area. Label with contents.
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employees handling food with bare hands that is ready to eat. Use a utensil to handle ready to eat foods.
- 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: Make sure employees wash hands before putting on gloves.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drinks without lids. Provide lids and straws.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Chemical bottle on hand sink in server area. Remove. Do not place anything in or on hand sinks.
- 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: Trash bag in tortilla container with tortillas. Do not use trash bags with food.
- Heating and cooling capacity
Insufficient number of refrigerators, freezers or heating units to maintain foods at proper temperatures.
Correction: Provide a sufficient number of heating and cooling units to maintain foods at 41 F or less or 135 F or more.
Comments: 1. Cooked rice at room temperature at 146 deg F. Move to hot holding device. Provide more equipment if needed.2. Cooked beans at room temperature at 135 deg F. Place in hot holding equipment or cool in refrigeration.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap at door by walk in cooler. Secure.
- 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: Thermometer in raw meat prep top cooler is broken. Replace.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cardboard in oven door. Remove. Repair.2. Broken light guard in dish room. Replace.3. Thaw chest freezer.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Hand sink loose from wall in server area. Provide silicone caulk to secure to wall.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean tortilla containers.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: String/duct tape on plumbing below 2 bay sink. Remove. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil over card board in reach in cooler in server area. Remove. 2. Paper towels bunched together to use as drain stops. Discontinue.3. Remove shoe strings from splash guard at 2 bay sink. Use easily cleanable non basorbent tie.
|
12/30/2013 | 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: Small prep top cooler at 47-50 deg F below. Meat (steak) on top at 47 deg F. Cooling unit icing over. Repair to hold foods at 41 deg F or below. Note: foods moved from cooler during inspection.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: employee drink without lid and straw. Provide lids and straws for all employee drinks. CORRECTED
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Electrical tape on plumbing below cooks line hand sink. Remove and repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard wrapped in foil separating flan in server area cooler. Discontinue. Use plastic shelf separator.
|
08/14/2013 | 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: Small prep top cooler at 47-50 deg F below. Meat (steak) on top at 47 deg F. Cooling unit icing over. Repair to hold foods at 41 deg F or below. Note: foods moved from cooler during inspection.
- 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 drink without lid and straw. Provide lids and straws for all employee drinks. CORRECTED
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Electrical tape on plumbing below cooks line hand sink. Remove and repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard wrapped in foil separating flan in server area cooler. Discontinue. Use plastic shelf separator.
|
08/13/2013 | 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: Small prep top cooler at 47-50 deg F below. Meat (steak) on top at 47 deg F. Cooling unit icing over. Repair to hold foods at 41 deg F or below. Note: foods moved from cooler during inspection.
- 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 drink without lid and straw. Provide lids and straws for all employee drinks. CORRECTED
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Electrical tape on plumbing below cooks line hand sink. Remove and repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard wrapped in foil separating flan in server area cooler. Discontinue. Use plastic shelf separator.
|
08/06/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked beans at room temperature at 104.5 deg F. Disposed of at time of inspection. Hold hot foods at 135 deg F or above. 2. Caso cheese in steam well at 120 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Breaded cooked chicken in a bag on prep top cutting board at 61 deg F. Disposed of at time of inspeciton. Hold cold foods at 41 deg f or below. 2. Pork in pan in prep top cooler from yesterday at 47.5 deg F. Disposed of at time of inspection. Cool in approved manner and hold at 41 deg F or below. (Cool from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg F or below in an additional 4 hours).
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Caso cheese at 120 deg F. reheat to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
- 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: Employee wearing gloves every where. Discontinue. Use utensil for ready to eat foods.
- 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: No hand washing. Make sure all employees wash hands in hand sink with soap and warm water when needed; including before putting on gloves.
- 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: Employees eating in kitchen. Have employees eat in approved areas. CORRECTED
Location: Kitchen
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: No water at back kitchen hand sink. Repair and provide water to hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Dishses in dish area hand sink. Remove. do not block access to hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light missing in exhaust hood. Provide.
Location: Kitchen
- Thawing (corrected)
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: Improper thawing of raw shrimp. Thaw under running cold water or in refrigeration.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener blade mount.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Lining equipment with foil. Remove foil and clean as needed.2. Shoe string repair inside prep top cooler. Remove. Repair with smooth, easily cleanable material that is safe around food.
Location: Kitchen
|
03/21/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pan of cooked beans at room temperature at 104.5 deg F. Disposed of at time of inspection. Hold hot foods at 135 deg F or above. 2. Caso cheese in steam well at 120 deg F. Reheat to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Breaded cooked chicken in a bag on prep top cutting board at 61 deg F. Disposed of at time of inspeciton. Hold cold foods at 41 deg f or below. 2. Pork in pan in prep top cooler from yesterday at 47.5 deg F. Disposed of at time of inspection. Cool in approved manner and hold at 41 deg F or below. (Cool from 135 deg F to 70 deg F in 2 hours and from 70 deg F to 41 deg F or below in an additional 4 hours).
Location: Kitchen
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Caso cheese at 120 deg F. reheat to 165 deg F and hold at 135 deg F or above.
Location: Kitchen
- 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: Employee wearing gloves every where. Discontinue. Use utensil for ready to eat foods.
- 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: No hand washing. Make sure all employees wash hands in hand sink with soap and warm water when needed; including before putting on gloves.
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: No water at back kitchen hand sink. Repair and provide water to hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Dishses in dish area hand sink. Remove. do not block access to hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light missing in exhaust hood. Provide.
Location: Kitchen
- Thawing
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: Improper thawing of raw shrimp. Thaw under running cold water or in refrigeration.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean can opener blade mount.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Lining equipment with foil. Remove foil and clean as needed.2. Shoe string repair inside prep top cooler. Remove. Repair with smooth, easily cleanable material that is safe around food.
Location: Kitchen
|
03/15/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Beans in bus tub at room temperature at 108 deg F. Disposed of at time of inspection. Hold at 135 deg F or above. CORRECTED2. Pan of cooked beans at room temperature at 140-150 deg F. Do not store at room temperature. Cool in approved manner or hold in steam well at 135 deg F or above. CORRECTED AT TIME OF INSPECTION
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two small pans of caso cheese at room temperature at 57 deg F. Both pans disposed of at time of inspection. Hold at 41 deg F or below.2. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thawing stops when product reaches 41 deg F must then either cook or refrigerate product.
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Heating pan of caso cheese in steam well at 66 deg F. heat on stove and then place in steam well.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle on cooks line. Label with contents.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employees handling ready to eat foods with bare hands. Discontinue. Use a utensil to handle ready to eat foods.
- 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 put on gloves without hand washing. Please wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink without lid or straw. Please provide lids and straws for employee drinks.2. Employees eating on cooks line. Discontinue.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Do not thaw raw meats in vegetable prep sink. CORRECTED2. Thawing raw fish in vegetable prep sink without running water. Discontinue. Do not thaw raw meats in vegetable prep sink.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dishes in back hand sink. Discontinue. Do not place anything in or on hand sinks.
Location: Kitchen
Equipment: Hand sink
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled/worn cutting boards.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Add light to stock area by walk in cooler.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap in side door by walk in cooler. Add weather stripping or door sweep to eliminate gaps.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Seal walls in stock area by walk in cooler. 2. Make floor by walk in cooler smooth and easily cleanable.
Location: Kitchen
- Thawing (corrected)
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: 1. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thaw all raw meats/shrimp under running water in sanitizer bay of 3 bay sink while not doing dishes. Can thaw in refrigeration or in microwave oven immediately before use. CORRECTED2. Thawing raw fish in vegetable prep sink without running water. Thaw under running cold water in sanitizer bay of three bay sink when not doing dishes.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer in keg cooler and in home refrigerator.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler door not closing securely. Repair.2. Exhaust hood missing a filter. Provide. CORRECTED
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink.; Please provide.
Location: Kitchen
Equipment: Hand sink
- 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: Knife stored behind hand sink on cooks line. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
|
11/26/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Beans in bus tub at room temperature at 108 deg F. Disposed of at time of inspection. Hold at 135 deg F or above. CORRECTED2. Pan of cooked beans at room temperature at 140-150 deg F. Do not store at room temperature. Cool in approved manner or hold in steam well at 135 deg F or above. CORRECTED AT TIME OF INSPECTION
Location: Kitchen
- 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: 1. Beans in bus tub at room temperature at 108 deg F. Disposed of at time of inspection. Hold at 135 deg F or above. CORRECTED2. Pan of cooked beans at room temperature at 140-150 deg F. Do not store at room temperature. Cool in approved manner or hold in steam well at 135 deg F or above. CORRECTED AT TIME OF INSPECTION
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two small pans of caso cheese at room temperature at 57 deg F. Both pans disposed of at time of inspection. Hold at 41 deg F or below.2. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thawing stops when product reaches 41 deg F must then either cook or refrigerate product.
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Heating pan of caso cheese in steam well at 66 deg F. heat on stove and then place in steam well.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle on cooks line. Label with contents.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employees handling ready to eat foods with bare hands. Discontinue. Use a utensil to handle ready to eat foods.
- 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 put on gloves without hand washing. Please wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink without lid or straw. Please provide lids and straws for employee drinks.2. Employees eating on cooks line. Discontinue.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Do not thaw raw meats in vegetable prep sink. CORRECTED2. Thawing raw fish in vegetable prep sink without running water. Discontinue. Do not thaw raw meats in vegetable prep sink.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Do not thaw raw meats in vegetable prep sink. CORRECTED2. Thawing raw fish in vegetable prep sink without running water. Discontinue. Do not thaw raw meats in vegetable prep sink.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dishes in back hand sink. Discontinue. Do not place anything in or on hand sinks.
Location: Kitchen
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled/worn cutting boards.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Add light to stock area by walk in cooler.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap in side door by walk in cooler. Add weather stripping or door sweep to eliminate gaps.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Seal walls in stock area by walk in cooler. 2. Make floor by walk in cooler smooth and easily cleanable.
Location: Kitchen
- Thawing
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: 1. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thaw all raw meats/shrimp under running water in sanitizer bay of 3 bay sink while not doing dishes. Can thaw in refrigeration or in microwave oven immediately before use. CORRECTED2. Thawing raw fish in vegetable prep sink without running water. Thaw under running cold water in sanitizer bay of three bay sink when not doing dishes.
Location: Kitchen
- Thawing (corrected)
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: 1. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thaw all raw meats/shrimp under running water in sanitizer bay of 3 bay sink while not doing dishes. Can thaw in refrigeration or in microwave oven immediately before use. CORRECTED2. Thawing raw fish in vegetable prep sink without running water. Thaw under running cold water in sanitizer bay of three bay sink when not doing dishes.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer in keg cooler and in home refrigerator.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler door not closing securely. Repair.2. Exhaust hood missing a filter. Provide. CORRECTED
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler door not closing securely. Repair.2. Exhaust hood missing a filter. Provide. CORRECTED
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink.; Please provide.
Location: Kitchen
Equipment: Hand sink
- 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: Knife stored behind hand sink on cooks line. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
|
11/16/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Beans in bus tub at room temperature at 108 deg F. Disposed of at time of inspection. Hold at 135 deg F or above.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two small pans of caso cheese at room temperature at 57 deg F. Both pans disposed of at time of inspection. Hold at 41 deg F or below.2. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thawing stops when product reaches 41 deg F must then either cook or refrigerate product.
Location: Kitchen
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Heating pan of caso cheese in steam well at 66 deg F. heat on stove and then place in steam well.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle on cooks line. Label with contents.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employees handling ready to eat foods with bare hands. Discontinue. Use a utensil to handle ready to eat foods.
- 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 put on gloves without hand washing. Please wash hands before putting on gloves.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink without lid or straw. Please provide lids and straws for employee drinks. CORRECTED2. Employees eating on cooks line. Discontinue.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink without lid or straw. Please provide lids and straws for employee drinks. CORRECTED2. Employees eating on cooks line. Discontinue.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Do not thaw raw meats in vegetable prep sink.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dishes in back hand sink. Discontinue. Do not place anything in or on hand sinks.
Location: Kitchen
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled/worn cutting boards.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Add light to stock area by walk in cooler.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gap in side door by walk in cooler. Add weather stripping or door sweep to eliminate gaps.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Seal walls in stock area by walk in cooler. 2. Make floor by walk in cooler smooth and easily cleanable.
Location: Kitchen
- Thawing (corrected)
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: Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thaw all raw meats/shrimp under running water in sanitizer bay of 3 bay sink while not doing dishes. Can thaw in refrigeration or in microwave oven immediately before use.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer in keg cooler and in home refrigerator.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Exhaust hood missing a filter. Provide.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink.; Please provide.
Location: Kitchen
Equipment: Hand sink
- 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: Knife stored behind hand sink on cooks line. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
|
11/08/2012 | 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: Beans in bus tub at room temperature at 108 deg F. Disposed of at time of inspection. Hold at 135 deg F or above.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Two small pans of caso cheese at room temperature at 57 deg F. Both pans disposed of at time of inspection. Hold at 41 deg F or below.2. Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thawing stops when product reaches 41 deg F must then either cook or refrigerate product.
Location: Kitchen
- 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: Unlabeled spray bottle on cooks line. Label with contents.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employees handling ready to eat foods with bare hands. Discontinue. Use a utensil to handle ready to eat foods.
- 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 put on gloves without hand washing. Please wash hands before putting on gloves.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee drink without lid or straw. Please provide lids and straws for employee drinks.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Do not thaw raw meats in vegetable prep sink.
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Dishes in back hand sink. Discontinue. Do not place anything in or on hand sinks.
Location: Kitchen
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled/worn cutting boards.
Location: Kitchen
- Thawing
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: Raw shrimp thawing in vegetable prep sink without running water at 60 deg F. Discontinue. Thaw all raw meats/shrimp under running water in sanitizer bay of 3 bay sink while not doing dishes. Can thaw in refrigeration or in microwave oven immediately before use.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide clearly visible thermometer in keg cooler and in home refrigerator.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Exhaust hood missing a filter. Provide.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at back kitchen hand sink.; Please provide.
Location: Kitchen
Equipment: Hand sink
|
10/31/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Expo line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Cook line
- 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: TOMATOES AND SOUR CREAM AT KITCHEN COLD-TOP UNIT AT 50 F.INTERIOR OF COOK-LINE COLD-TOP UNIT NEAR KITCHEN HANDSINK AT 50 F.
Location: Kitchen
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT DINING ROOM AND KITCHEN LOCATIONS.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT DINING ROOM AND KITCHEN LOCATIONS.
Location: Dining room
- 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).
Location: Kitchen (back)
- 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).
Location: Dry storage
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: CONTINUE TO WORK ON AND MONITOR:OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Kitchen
- 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: CONTINUE TO WORK ON AND MONITOR:OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: CONTINUE TO WORK ON AND MONITOR:OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Expo line
- 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: SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Walk-in cooler
- 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: SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
- 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: SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS; INCLUDING DOOR GASKETS.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS; INCLUDING DOOR GASKETS.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS; INCLUDING DOOR GASKETS.
Location: Kitchen (back)
Equipment: Chest freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF HANDSINKS; INCLUDING PAPER TOWEL AND SOAP DISPENSERS.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF HANDSINKS; INCLUDING PAPER TOWEL AND SOAP DISPENSERS.
Location: Kitchen (back)
Equipment: Hand sink
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Kitchen (back)
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Dry storage
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING DANGLING BRACELETS ON COOK-LINE--REMOVE.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CONTINUE TO WORK ON:EX. JACKETS, CELL PHONES, ETC.STAPLES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CONTINUE TO WORK ON:EX. JACKETS, CELL PHONES, ETC.STAPLES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Dry storage
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CONTINUE TO WORK ON:EX. JACKETS, CELL PHONES, ETC.STAPLES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Expo line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL CLEAN/EXPOSED DISHES/UTENSILS/EQUIPMENT IN KITCHEN WHERE NEEDED.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen (back)
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP AT BACK KITCHEN DOOR TO SEAL ANY EXPOSED OPENINGS/GAPS.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OFF SHELVING AND EQUIPMENT IN KITCHEN.
Location: Kitchen
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE CEILING VENTS.
Location: Restroom
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE CEILING VENTS.
Location: Expo line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE WHERE MISSING AND REPLACE WHERE DAMAGED.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE WHERE MISSING AND REPLACE WHERE DAMAGED.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE WALL CLEANING AND SANITIZING IN KITCHEN.IMPROVE ROUTINE KITCHEN AND BACK DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING WHERE NEEDED.
Location: Kitchen
- Thawing (corrected)
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: CONTINUE TO WORK ON AND MONITOR:CONTAINER OF RAW SHRIMP SITTING IN STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Prep sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Dining room
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Kitchen (back)
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Expo line
Equipment: Cooler/freezer combo
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Expo line
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-COOLER DOOR SO IT CLOSED PROPERLY (SELF-CLOSING).REPAIR CONDENSATION LEAKS AT INTERIOR OF COOK-LINE COLD-TOP UNIT WHERE RAW MEAT AND SHRIMP IS STORED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-COOLER DOOR SO IT CLOSED PROPERLY (SELF-CLOSING).REPAIR CONDENSATION LEAKS AT INTERIOR OF COOK-LINE COLD-TOP UNIT WHERE RAW MEAT AND SHRIMP IS STORED.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-COOLER DOOR SO IT CLOSED PROPERLY (SELF-CLOSING).REPAIR CONDENSATION LEAKS AT INTERIOR OF COOK-LINE COLD-TOP UNIT WHERE RAW MEAT AND SHRIMP IS STORED.
Location: Kitchen
Equipment: Prep table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-COOLER DOOR SO IT CLOSED PROPERLY (SELF-CLOSING).REPAIR CONDENSATION LEAKS AT INTERIOR OF COOK-LINE COLD-TOP UNIT WHERE RAW MEAT AND SHRIMP IS STORED.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-COOLER DOOR SO IT CLOSED PROPERLY (SELF-CLOSING).REPAIR CONDENSATION LEAKS AT INTERIOR OF COOK-LINE COLD-TOP UNIT WHERE RAW MEAT AND SHRIMP IS STORED.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR WALK-IN-COOLER DOOR SO IT CLOSED PROPERLY (SELF-CLOSING).REPAIR CONDENSATION LEAKS AT INTERIOR OF COOK-LINE COLD-TOP UNIT WHERE RAW MEAT AND SHRIMP IS STORED.
Location: Walk-in cooler
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDESATION LEAKS AT KITCHEN COOK-LINE LOCATION BEVERAGE AIR COLD-TOP COOLER.
Location: Kitchen
Equipment: Cold top
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Dry storage
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Chest freezer
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Expo line
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 THE FOLLOWING ROUTINELY:-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
07/02/2012 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Expo line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Cook line
- 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: RICE AT 120 F--*CORRECTIVE ACTION--HOT HOLDING UNIT WAS TURNED UP.
Location: Cook line
- 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: TOMATOES AND SOUR CREAM AT KITCHEN COLD-TOP UNIT AT 50 F.INTERIOR OF COOK-LINE COLD-TOP UNIT NEAR KITCHEN HANDSINK AT 50 F.
Location: Kitchen
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT DINING ROOM AND KITCHEN LOCATIONS.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT DINING ROOM AND KITCHEN LOCATIONS.
Location: Dining room
- 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).
Location: Kitchen (back)
- 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).
Location: Dry storage
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: CONTINUE TO WORK ON AND MONITOR:OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Kitchen
- 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: CONTINUE TO WORK ON AND MONITOR:OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: CONTINUE TO WORK ON AND MONITOR:OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Expo line
- 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: SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Walk-in cooler
- 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: SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
- 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: SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS; INCLUDING DOOR GASKETS.CLEAN AND DEFROST KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS; INCLUDING DOOR GASKETS.CLEAN AND DEFROST KITCHEN CHEST FREEZER.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS; INCLUDING DOOR GASKETS.CLEAN AND DEFROST KITCHEN CHEST FREEZER.
Location: Kitchen (back)
Equipment: Chest freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Prep table
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF HANDSINKS; INCLUDING PAPER TOWEL AND SOAP DISPENSERS.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF HANDSINKS; INCLUDING PAPER TOWEL AND SOAP DISPENSERS.
Location: Kitchen (back)
Equipment: Hand sink
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Kitchen (back)
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Dry storage
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING DANGLING BRACELETS ON COOK-LINE--REMOVE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS, CELL PHONES, ETC.STAPLES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS, CELL PHONES, ETC.STAPLES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Dry storage
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS, CELL PHONES, ETC.STAPLES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Expo line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL CLEAN/EXPOSED DISHES/UTENSILS/EQUIPMENT IN KITCHEN WHERE NEEDED.
Location: Kitchen
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen (back)
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP AT BACK KITCHEN DOOR TO SEAL ANY EXPOSED OPENINGS/GAPS.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OFF SHELVING AND EQUIPMENT IN KITCHEN.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE CEILING VENTS.
Location: Restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXPO-LINE CEILING VENTS.
Location: Expo line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE WHERE MISSING AND REPLACE WHERE DAMAGED.
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: IMPROVE ROUTINE WALL CLEANING AND SANITIZING IN KITCHEN.IMPROVE ROUTINE KITCHEN AND BACK DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING WHERE NEEDED.
Location: Kitchen
- Thawing (corrected)
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: CONTINUE TO WORK ON AND MONITOR:CONTAINER OF RAW SHRIMP SITTING IN STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Prep sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Dining room
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Kitchen (back)
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Expo line
Equipment: Cooler/freezer combo
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Expo line
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO MONITOR AND WORK ON:REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO MONITOR AND WORK ON:REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO MONITOR AND WORK ON:REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO MONITOR AND WORK ON:REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: CONTINUE TO MONITOR AND WORK ON:REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.
Location: Kitchen
Equipment: 3-bay
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDESATION LEAKS AT KITCHEN COOK-LINE LOCATION BEVERAGE AIR COLD-TOP COOLER.
Location: Kitchen
Equipment: Cold top
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Chest freezer
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Expo line
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 THE FOLLOWING ROUTINELY:-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
|
06/15/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: QUESO AT KITCHEN HOT-HOLDING UNIT AT 118 F.BURRITO SAUCE ON COOK-LINE AT 125 F.QUESO AT EXPO-LINE HOT-HOLDING UNIT AT 93 F.
Location: Expo line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: QUESO AT KITCHEN HOT-HOLDING UNIT AT 118 F.BURRITO SAUCE ON COOK-LINE AT 125 F.QUESO AT EXPO-LINE HOT-HOLDING UNIT AT 93 F.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: QUESO AT KITCHEN HOT-HOLDING UNIT AT 118 F.BURRITO SAUCE ON COOK-LINE AT 125 F.QUESO AT EXPO-LINE HOT-HOLDING UNIT AT 93 F.
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: QUESO AT KITCHEN HOT-HOLDING UNIT AT 118 F.BURRITO SAUCE ON COOK-LINE AT 125 F.QUESO AT EXPO-LINE HOT-HOLDING UNIT AT 93 F.
Location: Cook line
- 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: REPAIR DINING ROOM/CASHIER LOCATION COCA-COLA COOLER TO ENSURE COLD-HOLDING TEMPERATURE OF 41 F OR BELOW.TOMATOES AND SOUR CREAM AT KITCHEN COLD-TOP UNIT AT 50 F.
Location: Dining room
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR DINING ROOM/CASHIER LOCATION COCA-COLA COOLER TO ENSURE COLD-HOLDING TEMPERATURE OF 41 F OR BELOW.TOMATOES AND SOUR CREAM AT KITCHEN COLD-TOP UNIT AT 50 F.
Location: Kitchen
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT DINING ROOM AND KITCHEN LOCATIONS.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED AT DINING ROOM AND KITCHEN LOCATIONS.
Location: Dining room
- 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).
Location: Kitchen (back)
- 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).
Location: Dry storage
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Expo line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Cook line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS STORED ON COOK-LINE ON COLD-TOP COOLERS AND ABOVE COOLERS ON SHELVING--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN VARIOUS INAPPROPRIATE PLACES ON FRONT EXPO-LINE--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STAW AND STORED IN A SEPERATE DESIGNATED LOCATION AWAY FROM FOOD AND SINGLE-SERVICE ITEMS.
Location: Expo line
- 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: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AT COOK-LINE LOCATION BEVERAGE AIR COLD-TOP UNIT.RAW FISH STORED NEAR READY-TO-EAT FOODS AT INTERIOR OF BEVERAGE AIR COLD-TOP UNIT ON KITCHEN COOK-LINE.SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Walk-in cooler
- 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: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AT COOK-LINE LOCATION BEVERAGE AIR COLD-TOP UNIT.RAW FISH STORED NEAR READY-TO-EAT FOODS AT INTERIOR OF BEVERAGE AIR COLD-TOP UNIT ON KITCHEN COOK-LINE.SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Cook line
- 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: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AT COOK-LINE LOCATION BEVERAGE AIR COLD-TOP UNIT.RAW FISH STORED NEAR READY-TO-EAT FOODS AT INTERIOR OF BEVERAGE AIR COLD-TOP UNIT ON KITCHEN COOK-LINE.SEPERATE READY-TO-EAT FOODS SUCH AS TOMATOES/ONIONS FROM RAW FOODS ON COOK-LINE COLD-TOP SUCH AS RAW CHICKEN AND SHRIMP TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- 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.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS.CLEAN AND DEFROST KITCHEN CHEST FREEZER.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS.CLEAN AND DEFROST KITCHEN CHEST FREEZER.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN COOK-LINE LOCATION COLD-TOP UNITS.CLEAN AND DEFROST KITCHEN CHEST FREEZER.
Location: Kitchen (back)
Equipment: Chest freezer
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Prep table
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF HANDSINKS; INCLUDING PAPER TOWEL AND SOAP DISPENSERS.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF HANDSINKS; INCLUDING PAPER TOWEL AND SOAP DISPENSERS.
Location: Kitchen (back)
Equipment: Hand sink
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Kitchen (back)
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Dry storage
- 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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
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: PROVIDE FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY (EX. BULK DRY FOODS).DO NOT STORE FOODS (EX. TORTILLAS) IN PLASTIC GROCERY BAGS; STORE ALL FOODS IN PROPER APPROVED FOOD GRADE CONTAINERS OR PACKAGING.
Location: Cook line
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING DANGLING BRACELETS ON COOK-LINE--REMOVE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS, CELL PHONES, ETC.STAPLES AND MEDICINES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS, CELL PHONES, ETC.STAPLES AND MEDICINES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Dry storage
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. JACKETS, CELL PHONES, ETC.STAPLES AND MEDICINES STORED ABOVE/NEAR FOOD ON SHELVING AT EXPO-LINE (EX. ABOVE REACH-IN-BEER COOLER).
Location: Expo line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: INVERT ALL CLEAN/EXPOSED DISHES/UTENSILS/EQUIPMENT IN KITCHEN WHERE NEEDED.
Location: Kitchen
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Kitchen (back)
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OFF SHELVING AND EQUIPMENT IN KITCHEN.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE WHERE MISSING AND REPLACE WHERE DAMAGED.
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: IMPROVE ROUTINE WALL CLEANING AND SANITIZING IN KITCHEN.IMPROVE ROUTINE KITCHEN AND BACK DRY STORAGE ROOM FLOOR CLEANING AND SANITIZING WHERE NEEDED.
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: CONTAINER OF RAW SHRIMP SITTING IN STAGNANT WATER--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
Equipment: Prep sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Dining room
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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Kitchen (back)
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Expo line
Equipment: Cooler/freezer combo
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT DINING ROOM/CASHIER LOCATION COCA-COLA COOLER, KITCHEN COOK-LINE LOCATION BEVEAGE AIR COLD-TOP COOLER WHERE MISSING AND AT KITCHEN CHEST FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT EXPO-LINE LOCATION ROPER FREEZER & COOLER COMBO AND AT FRIGIDAIRE COOLER.
Location: Expo line
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN; ENSURE ALL GAPS AT INTERIOR OF HOOD SYSTEM IS CLOSED-OFF PROPERLY.REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN; ENSURE ALL GAPS AT INTERIOR OF HOOD SYSTEM IS CLOSED-OFF PROPERLY.REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN; ENSURE ALL GAPS AT INTERIOR OF HOOD SYSTEM IS CLOSED-OFF PROPERLY.REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN; ENSURE ALL GAPS AT INTERIOR OF HOOD SYSTEM IS CLOSED-OFF PROPERLY.REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE HOOD SYSTEM FILTERS WHERE MISSING AT KITCHEN; ENSURE ALL GAPS AT INTERIOR OF HOOD SYSTEM IS CLOSED-OFF PROPERLY.REPLACE OR RESURFACE RUSTED PREP TABLE SHELVING AND RUSTED DRY STORAGE SHELVING WHERE NEEDED IN KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR INTERIOR CONDESATION LEAKS AT KITCHEN COOK-LINE LOCATION BEVERAGE AIR COLD-TOP COOLER.
Location: Kitchen
Equipment: Cold top
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Dry storage
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Kitchen
Equipment: Chest freezer
- 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: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: ENSURE ALL FOODS ARE COVERED PROPERLY IN COOLERS, BULK INGREDIENTS AT DRY STORAGE LOCATION, KITCHEN CHEST FREEZER AND AT EXPO-LINE REACH-IN-BEER COOLER (EX. CHERRIES). KEEP TEA COVERED AT EXPO-LINE TEA MACHINE.KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
Location: Expo line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED SHELVING ABOVE COLD-TOP UNITS AT KITCHEN COOK-LINE LOCATION.-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED SHELVING ABOVE COLD-TOP UNITS AT KITCHEN COOK-LINE LOCATION.-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED SHELVING ABOVE COLD-TOP UNITS AT KITCHEN COOK-LINE LOCATION.-SOILED KITCHEN DISH STORAGE SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Womens restroom
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06/06/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Ground beef being hot held on the cook line at 119 and 125 degrees F. Employee turned heat up on holding unit.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees may have drinks as long as they are stored away from food and they have a lid and straw.DO NOT EAT IN THE KITCHEN!REPEAT VIOLATION
Location: Kitchen (back)
- 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: Eggs stored over open container of cheese sauce.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No in place sanitizer set up. Employee set up bleach water, tested it, and sanitized all cutting and prepping surfaces. At the last inspection there was no sanitizer set up.REPEAT VIOLATION
Location: Kitchen
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Sweatshirts and jackets lying on containers of food and hanging on shelving that is holding food.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Sweatshirts and jackets lying on containers of food and hanging on shelving that is holding food.
Location: Dry storage
- 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: 2 large bins and several small bins are being used as bulk containers. ALL containers must be labeled with the common name of the contents.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: ONGOING VIOLATION
Location: Dumpster area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PICsaid chicken was cooked and then sat on a tray on a table until it cooled enough for them to begin shredding it. When inspector arrived nothing was being shredded and the chicken was sitting out. PIC said it had been out for 20 minutes. It was placed in the walk-in cooler to cool properly.
Location: Kitchen (back)
- 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: Containers of salsa and bags of onions stored directly on the ground. Food needs to be stored 6 inches above the ground.ONGOING VIOLATION
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: All bulk containers had no lids.Cheese sauce uncovered in the walk-in cooler.
Location: Kitchen (back)
Equipment: Bulk food containers
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: All bulk containers had no lids.Cheese sauce uncovered in the 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: If this is establishment wants to continue using foil as lining for equipment surfaces then it needs to be changed whenever it becomes torn or soiled to prevent contamination.
Location: Cook line
|
12/07/2011 | 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: Ground beef being hot held on the cook line at 119 and 125 degrees F. Employee turned heat up on holding unit.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employees may have drinks as long as they are stored away from food and they have a lid and straw.DO NOT EAT IN THE KITCHEN!REPEAT VIOLATION
Location: Kitchen (back)
- 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: Eggs stored over open container of cheese sauce.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No in place sanitizer set up. Employee set up bleach water, tested it, and sanitized all cutting and prepping surfaces. At the last inspection there was no sanitizer set up.REPEAT VIOLATION
Location: Kitchen
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Sweatshirts and jackets lying on containers of food and hanging on shelving that is holding food.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Sweatshirts and jackets lying on containers of food and hanging on shelving that is holding food.
Location: Dry storage
- 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: 2 large bins and several small bins are being used as bulk containers. ALL containers must be labeled with the common name of the contents.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: ONGOING VIOLATION
Location: Dumpster 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: PICsaid chicken was cooked and then sat on a tray on a table until it cooled enough for them to begin shredding it. When inspector arrived nothing was being shredded and the chicken was sitting out. PIC said it had been out for 20 minutes. It was placed in the walk-in cooler to cool properly.
Location: Kitchen (back)
- 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: Containers of salsa and bags of onions stored directly on the ground. Food needs to be stored 6 inches above the ground.ONGOING VIOLATION
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: All bulk containers had no lids.Cheese sauce uncovered in the walk-in cooler.
Location: Kitchen (back)
Equipment: Bulk food containers
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: All bulk containers had no lids.Cheese sauce uncovered in the walk-in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: If this is establishment wants to continue using foil as lining for equipment surfaces then it needs to be changed whenever it becomes torn or soiled to prevent contamination.
Location: Cook line
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12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about El Meson Mexican Restaurant, 8218 ROCKVILLE RD, Indianapolis, IN »