- 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. SAUSAGE AND HAM HOLDING BETWEEN 48 AND 50 DEGREES F ON COLD TOP LOCATED NEAR PASTA STATION ON COOK LINE. CORRECTED.2. SAUSAGE HOLDING AT 54 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.RECHECK:. SAUSAGE HOLDING AT 51 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN. DECREASE PORTION SIZE OR STORE PRODUCT BELOW TO MAINTAIN 41 DEGREES.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SAUSAGE AND HAM HOLDING BETWEEN 48 AND 50 DEGREES F ON COLD TOP LOCATED NEAR PASTA STATION ON COOK LINE. CORRECTED.2. SAUSAGE HOLDING AT 54 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.RECHECK:. SAUSAGE HOLDING AT 51 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN. DECREASE PORTION SIZE OR STORE PRODUCT BELOW TO MAINTAIN 41 DEGREES.
Location: Cook line
Equipment: Cold top
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MEMBER OF MANAGEMENT TEAM ASSEMBLING FOOD ON MAKE LINE WITHOUT WEARING A HAIR RESTAINT.ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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 MISSING INSIDE LARGE COLD TOP COOLER ON COOK LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE.CLEAR DRAIN LINES TO PREVENT WATER BACKING UP ON THE INTERIOR.RECHECK: NOT CORRECTED. WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE. PROVIDE REPAIR.
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: WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE.CLEAR DRAIN LINES TO PREVENT WATER BACKING UP ON THE INTERIOR.RECHECK: NOT CORRECTED. WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE. PROVIDE REPAIR.
Location: Cook line
Equipment: Cold top
|
07/02/2014 | Recheck |
- 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. SAUSAGE AND HAM HOLDING BETWEEN 48 AND 50 DEGREES F ON COLD TOP LOCATED NEAR PASTA STATION ON COOK LINE. CORRECTED.2. SAUSAGE HOLDING AT 54 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.RECHECK:. SAUSAGE HOLDING AT 51 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN. DECREASE PORTION SIZE OR STORE PRODUCT BELOW TO MAINTAIN 41 DEGREES.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SAUSAGE AND HAM HOLDING BETWEEN 48 AND 50 DEGREES F ON COLD TOP LOCATED NEAR PASTA STATION ON COOK LINE. CORRECTED.2. SAUSAGE HOLDING AT 54 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.RECHECK:. SAUSAGE HOLDING AT 51 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN. DECREASE PORTION SIZE OR STORE PRODUCT BELOW TO MAINTAIN 41 DEGREES.
Location: Cook line
Equipment: Cold top
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MEMBER OF MANAGEMENT TEAM ASSEMBLING FOOD ON MAKE LINE WITHOUT WEARING A HAIR RESTAINT.ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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 MISSING INSIDE LARGE COLD TOP COOLER ON COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE.CLEAR DRAIN LINES TO PREVENT WATER BACKING UP ON THE INTERIOR.RECHECK: NOT CORRECTED. WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE. PROVIDE REPAIR.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE.CLEAR DRAIN LINES TO PREVENT WATER BACKING UP ON THE INTERIOR.RECHECK: NOT CORRECTED. WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE. PROVIDE REPAIR.
Location: Cook line
Equipment: Cold top
|
06/26/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SAUSAGE AND HAM HOLDING BETWEEN 48 AND 50 DEGREES F ON COLD TOP LOCATED NEAR PASTA STATION ON COOK LINE.2. SAUSAGE HOLDING AT 54 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SAUSAGE AND HAM HOLDING BETWEEN 48 AND 50 DEGREES F ON COLD TOP LOCATED NEAR PASTA STATION ON COOK LINE.2. SAUSAGE HOLDING AT 54 DEGREES ON COLD TOP COOLER LOCATED NEXT TO CONVEYOR OVEN.MAINTAIN COLD FOODS AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MEMBER OF MANAGEMENT TEAM ASSEMBLING FOOD ON MAKE LINE WITHOUT WEARING A HAIR RESTAINT.ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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 MISSING INSIDE LARGE COLD TOP COOLER ON COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE.CLEAR DRAIN LINES TO PREVENT WATER BACKING UP ON THE INTERIOR.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLING AT THE BOTTOM OF BOTH COLD TOP COOLERS ON COOK LINE.CLEAR DRAIN LINES TO PREVENT WATER BACKING UP ON THE INTERIOR.
Location: Cook line
Equipment: Cold top
|
06/19/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.IMPROVE HAND WASHING BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: ONLY AVAILABLE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 84 DEGREES F IN KITCHEN AREA. FOOD EMPLOYEES NOT ABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES F. RECHECK: HOT WATER AT A MINUMUM OF 100 DEGREES NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY. A WORK ORDER IS IN PROGRESS TO HAVE HAND SINK REPAIRED.RECHECK 2/26. NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE WATER RESTORED TO THE MINIMUM REQUIREMENT OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FILM COVERING FOOD CONTACT SURFACE OF LADELS STORED ON RACK ABOVE THREE COMPARTMENT SINK.ENSURE UTENSILS ARE THOROUGHLY WASHED BEFORE STORAGE.
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: BUILD UP ON FLOOR BELOW STORAGE SHELVING IN BACK KITCHEN AERA.CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 84 DEGREES AT HAND SINK.PROVIDE WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.RECHECK: NOT CORRECTED. MANAGER CONTACTED TWO PLUMBERS TO REPAIR HOT WATER ISSUE AND IS WAITING FOR A FINAL ESTIMATE.RECHECK 2/26: AN ESTIMATE WAS ACCEPTED BY MANAGEMENT AND A HAND SINK MIXING VALVE SCHEDULED TO BE INSTALLED ON 2/28/14.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SODA MACHINE RACK PEELING ON SURFACE LOCATED NEAR THE DRIVE THRU.REPLACE OR RESURFACE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF ABOVE COLD TOP COOLER (NEXT TO OVEN) SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
|
02/28/2014 | Recheck |
- 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: HANDS NOT WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.IMPROVE HAND WASHING BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: ONLY AVAILABLE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 84 DEGREES F IN KITCHEN AREA. FOOD EMPLOYEES NOT ABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES F. RECHECK: HOT WATER AT A MINUMUM OF 100 DEGREES NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY. A WORK ORDER IS IN PROGRESS TO HAVE HAND SINK REPAIRED.RECHECK 2/26. NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE WATER RESTORED TO THE MINIMUM REQUIREMENT OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FILM COVERING FOOD CONTACT SURFACE OF LADELS STORED ON RACK ABOVE THREE COMPARTMENT SINK.ENSURE UTENSILS ARE THOROUGHLY WASHED BEFORE STORAGE.
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: BUILD UP ON FLOOR BELOW STORAGE SHELVING IN BACK KITCHEN AERA.CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 84 DEGREES AT HAND SINK.PROVIDE WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.RECHECK: NOT CORRECTED. MANAGER CONTACTED TWO PLUMBERS TO REPAIR HOT WATER ISSUE AND IS WAITING FOR A FINAL ESTIMATE.RECHECK 2/26: AN ESTIMATE WAS ACCEPTED BY MANAGEMENT AND A HAND SINK MIXING VALVE SCHEDULED TO BE INSTALLED ON 2/28/14.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SODA MACHINE RACK PEELING ON SURFACE LOCATED NEAR THE DRIVE THRU.REPLACE OR RESURFACE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF ABOVE COLD TOP COOLER (NEXT TO OVEN) SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
|
02/26/2014 | Recheck |
- 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: HANDS NOT WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.IMPROVE HAND WASHING BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: ONLY AVAILABLE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 84 DEGREES F IN KITCHEN AREA. FOOD EMPLOYEES NOT ABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES F. RECHECK: HOT WATER AT A MINUMUM OF 100 DEGREES NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS PROPERLY. A WORK ORDER IS IN PROGRESS TO HAVE HAND SINK REPAIRED.
Location: Kitchen
Equipment: Hand sink
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FILM COVERING FOOD CONTACT SURFACE OF LADELS STORED ON RACK ABOVE THREE COMPARTMENT SINK.ENSURE UTENSILS ARE THOROUGHLY WASHED BEFORE STORAGE.
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: BUILD UP ON FLOOR BELOW STORAGE SHELVING IN BACK KITCHEN AERA.CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 84 DEGREES AT HAND SINK.PROVIDE WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.RECHECK: NOT CORRECTED. MANAGER CONTACTED TWO PLUMBERS TO REPAIR HOT WATER ISSUE AND IS WAITING FOR A FINAL ESTIMATE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SODA MACHINE RACK PEELING ON SURFACE LOCATED NEAR THE DRIVE THRU.REPLACE OR RESURFACE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF ABOVE COLD TOP COOLER (NEXT TO OVEN) SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
|
02/19/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: HANDS NOT WASHED BEFORE GLOVE USE AND IN BETWEEN CHANGES.IMPROVE HAND WASHING BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: ONLY AVAILABLE HAND SINK WATER TEMPERATURE REACHING A MAXIMUM OF 84 DEGREES F IN KITCHEN AREA. FOOD EMPLOYEES NOT ABLE TO WASH HANDS WITH WATER AT A MINIMUM OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: FILM COVERING FOOD CONTACT SURFACE OF LADELS STORED ON RACK ABOVE THREE COMPARTMENT SINK.ENSURE UTENSILS ARE THOROUGHLY WASHED BEFORE STORAGE.
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: BUILD UP ON FLOOR BELOW STORAGE SHELVING IN BACK KITCHEN AERA.CLEAN THOROUGHLY.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 84 DEGREES AT HAND SINK.PROVIDE WATER AT A MINIMUM TEMPERATURE OF 100 DEGREES F.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SODA MACHINE RACK PEELING ON SURFACE LOCATED NEAR THE DRIVE THRU.REPLACE OR RESURFACE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE SHELF ABOVE COLD TOP COOLER (NEXT TO OVEN) SOILED WITH BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
|
02/12/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD RESIDUE ON THE TOP SURFACE OF KICK TRAY INSIDE ICE MACHINE.2. TRAYS OF FOOD STORED ON SOILED FOOD CARTS INSIDE WALK IN COOLER.3. PIZZA RACKS SOILED STORED INSIDE WALK IN COOLER.
Location: Kitchen
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY IN THE DRIVE THRU AREA.STORE BEVERAGE LIDS IN A POSITION THAT PREVENTS POSSIBLE CONTAMINATION OFTHE FOOD CONTACT SURFACE.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: FOOD STORAGE PANS AND CONTAINERS STORED IMPROPER AFTER CLEANING. WATER POOLED AT THE BOTTOM.STORE EQUIPMENT INVERTED TO ALLOW AIR DRYING.RECHECK: FOOD STORAGE CONTAINERS STORED IMPROPER AFTER CLEANING.STORE EQUIPMENT INVERTED TO ALLOW AIR DRYING.
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: WALLS SOILED INSIDE WALK IN COOLER.CLEAN WALLS THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE HEAVY GREASE AND FOOD RESIDUE ON SURFACES OF THREE BAY FAUCET AND HOSES.2, REMOVE FILM OF LIME AND CALCIUM BUILD UP ON THE INTERIOR OF THE DISH MACHINE.
Location: Kitchen
Equipment: 3-bay
|
09/26/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD RESIDUE ON THE TOP SURFACE OF KICK TRAY INSIDE ICE MACHINE.2. TRAYS OF FOOD STORED ON SOILED FOOD CARTS INSIDE WALK IN COOLER.3. PIZZA RACKS SOILED STORED INSIDE WALK IN COOLER.
Location: Kitchen
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY IN THE DRIVE THRU AREA.STORE BEVERAGE LIDS IN A POSITION THAT PREVENTS POSSIBLE CONTAMINATION OFTHE FOOD CONTACT SURFACE.
- 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: FOOD STORAGE PANS AND CONTAINERS STORED IMPROPER AFTER CLEANING. WATER POOLED AT THE BOTTOM.STORE EQUIPMENT INVERTED TO ALLOW AIR DRYING.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALLS SOILED INSIDE WALK IN COOLER.CLEAN WALLS THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. REMOVE HEAVY GREASE AND FOOD RESIDUE ON SURFACES OF THREE BAY FAUCET AND HOSES.2, REMOVE FILM OF LIME AND CALCIUM BUILD UP ON THE INTERIOR OF THE DISH MACHINE.
Location: Kitchen
Equipment: 3-bay
|
09/19/2013 | Routine |
| No violation noted during this evaluation. | 07/03/2013 | Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP COOLER HOLDING FOODS ON TOP 46-48 DEGREES F AND 48-54 BELOW.REPAIR COOLER TO HOLD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. FOOD MOVED TO AN ALTERNATE COOLER.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DICER STORED ON SHELF WITH DRIED FOOD DEBRIS ON BLADE AND FOOD CONTACT SURFACES.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION IN BUCKETS MEASURED 120 DEGREE F. MAINTAIN SOLUTION BETWEEN 70 AND 75 DEGREES F.
Location: Kitchen (back)
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 95 DEGREES F AT HAND SINK IN KITCHEN.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING ON SURFACE OF SHELVING INSIDE WALK IN COOLER.RESURFACE OR REPLACE SHELVING.RECHECK 5/30: SHELVES INSIDE WALK IN COOLER WILL BE REPLACED AND HAVE BEEN ORDERED VERIFIED BY INVOICE.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR/INTERIOR DISH MACHINE SOILED WITH FOOD AND GREASE RESIDUE. CLEAN DISH MACHINE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
|
05/30/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP COOLER HOLDING FOODS ON TOP 46-48 DEGREES F AND 48-54 BELOW.REPAIR COOLER TO HOLD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. FOOD MOVED TO AN ALTERNATE COOLER.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DICER STORED ON SHELF WITH DRIED FOOD DEBRIS ON BLADE AND FOOD CONTACT SURFACES.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION IN BUCKETS MEASURED 120 DEGREE F. MAINTAIN SOLUTION BETWEEN 70 AND 75 DEGREES F.
Location: Kitchen (back)
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 95 DEGREES F AT HAND SINK IN KITCHEN.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING ON SURFACE OF SHELVING INSIDE WALK IN COOLER.RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR/INTERIOR DISH MACHINE SOILED WITH FOOD AND GREASE RESIDUE. CLEAN DISH MACHINE THOROUGHLY.
Location: Dish machine area
Equipment: Dishmachine
|
05/23/2013 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE CONTAINING STAINLESS STEEL CLEANER STORED ON BOX OF PASTA IN BACK PREP AREA. ENSURE TOXIC CLEANING PRODUCTS ARE STORED IN AN APPROPRIATE AREA AWAY FROM FOOD STORAGE TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: AN EMPLOYEE ON THE MANAGEMENT TEAM ENTERED ESTABLISHMENT TO BEGIN SHIFT AND PUT ON A PAIR OF FOOD SERVICE GLOVES WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED ARE WASHED THOROUGHLY AFTER ENTERING PREP AREA, BEGINNING SHIFT, PUTTING ON A PAIR OF FOOD SERVICE GLOVES, ETC....TO ELIMINATE CONTAMINATION AND POSSIBLE SPREAD OF DISEASE.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHEET TRAYS CONTAMINATED WITH MOLD GROWTH INSIDE WALK IN COOLER. ENSURE FOOD IS STORED ON SHEET TRAYS THAT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED. DO NOT RE-USE THE SAME TRAY ON A DAILY BASIS. THIS VIOLATION HAS BEEN CONSISTENTLY REPEATED ON PAST INSPECTIONS. CITATION ISSUED
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES PREPARING FOOD ON COOK LINE WITHOUT WEARING HAIR RESTRAINTS. ALL STAFF MUST WEAR HAIR RESTRAINTS WHEN HANDLING/PREPARING FOOD.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID CRACKED/DAMAGED ON THE INTERIOR OF THE ICE MACHINE. PROVIDE REPAIR.2. WATER POOLED AT THE BOTTOM OF THE REACH IN PASTA COOLER ON COOK LINE. CLEAR DRAIN LINE ON COOLER TO PREVENT WATER POOL. CORRECTEDA REPLACEMENT LID IS CURRENTLY ON ORDER.
Location: Kitchen
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID CRACKED/DAMAGED ON THE INTERIOR OF THE ICE MACHINE. PROVIDE REPAIR.2. WATER POOLED AT THE BOTTOM OF THE REACH IN PASTA COOLER ON COOK LINE. CLEAR DRAIN LINE ON COOLER TO PREVENT WATER POOL. CORRECTEDA REPLACEMENT LID IS CURRENTLY ON ORDER.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWTH ON THE INTERIOR OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH.
Location: Kitchen
Equipment: Ice machine
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02/21/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE CONTAINING STAINLESS STEEL CLEANER STORED ON BOX OF PASTA IN BACK PREP AREA. ENSURE TOXIC CLEANING PRODUCTS ARE STORED IN AN APPROPRIATE AREA AWAY FROM FOOD STORAGE TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: AN EMPLOYEE ON THE MANAGEMENT TEAM ENTERED ESTABLISHMENT TO BEGIN SHIFT AND PUT ON A PAIR OF FOOD SERVICE GLOVES WITHOUT WASHING HANDS. ENSURE HANDS ARE WASHED ARE WASHED THOROUGHLY AFTER ENTERING PREP AREA, BEGINNING SHIFT, PUTTING ON A PAIR OF FOOD SERVICE GLOVES, ETC....TO ELIMINATE CONTAMINATION AND POSSIBLE SPREAD OF DISEASE.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD STORED ON SHEET TRAYS CONTAMINATED WITH MOLD GROWTH INSIDE WALK IN COOLER. ENSURE FOOD IS STORED ON SHEET TRAYS THAT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED. DO NOT RE-USE THE SAME TRAY ON A DAILY BASIS. THIS VIOLATION HAS BEEN CONSISTENTLY REPEATED ON PAST INSPECTIONS. CITATION ISSUED
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEES PREPARING FOOD ON COOK LINE WITHOUT WEARING HAIR RESTRAINTS. ALL STAFF MUST WEAR HAIR RESTRAINTS WHEN HANDLING/PREPARING FOOD.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID CRACKED/DAMAGED ON THE INTERIOR OF THE ICE MACHINE. PROVIDE REPAIR.2. WATER POOLED AT THE BOTTOM OF THE REACH IN PASTA COOLER ON COOK LINE. CLEAR DRAIN LINE ON COOLER TO PREVENT WATER POOL.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. LID CRACKED/DAMAGED ON THE INTERIOR OF THE ICE MACHINE. PROVIDE REPAIR.2. WATER POOLED AT THE BOTTOM OF THE REACH IN PASTA COOLER ON COOK LINE. CLEAR DRAIN LINE ON COOLER TO PREVENT WATER POOL.
Location: Cook line
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: MOLD GROWTH ON THE INTERIOR OF THE ICE MACHINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT GROWTH.
Location: Kitchen
Equipment: Ice machine
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02/14/2013 | Routine |
- 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: SMOKING DISTANCE SIGNAGE MISSING ON PUBLIC ENTRANCES. PROVIDE SMOKING SIGNAGE THAT READS "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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: THERMOMETERS MISSING INSIDE TWO REACH IN PREP TOP COOLERS ON COOK LINE. PROVIDE
Location: Meat counter
- 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. INTERIOR ROOF OF ICE MACHIEN SOILED WITH MILDEW. CLEAN AND SANITIZE THOROUGHLY.2. ICE DISPENSER ON SODA MACHINES IN DINING ROOM SOILED WITH BUILD UP. CLEAN AND SANITZE THOROUGHLY.
Location: Kitchen
- 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. INTERIOR ROOF OF ICE MACHIEN SOILED WITH MILDEW. CLEAN AND SANITIZE THOROUGHLY.2. ICE DISPENSER ON SODA MACHINES IN DINING ROOM SOILED WITH BUILD UP. CLEAN AND SANITZE THOROUGHLY.
Location: Dining room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER LOCATED IN WOMENS RESTROOM.
Location: Womens restroom
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD MISSING OVER EXPOSED BULBS IN BACK PREP AREA. PROVIDE LIGHT SHIELD OR SHATTER RESISTANT BULBS.
Location: Kitchen
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11/05/2012 | Routine |
- 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: DISH MACHINE NOT SANITIZING AFTER RUNNING THREE CYCLES. ENSURE SANITIZER CONCENTRATION IS CHECKED AND MAINTAINING 50 PPM CHLORINE BEFORE CYCLING. DEFECT CORRECTED ON SITE.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING AFTER RUNNING THREE CYCLES. ENSURE SANITIZER CONCENTRATION IS CHECKED AND MAINTAINING 50 PPM CHLORINE BEFORE CYCLING. DEFECT CORRECTED ON SITE.
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: FOOD THAWING ON SHEET TRAYS SOILED WITH MOLD AND FOOD RESIDUE INSIDE WALK IN COOLER. ENSURE THOROUGLY. ENSURE FOOD IS STORED ON SHEET TRAYS THAT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED. REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING INSIDE WALK IN COOLER PEELING, SOILED WITH RUST AND DRIED FOOD RESIDUE. CLEAN SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP. RESURFACE OR REPLACE.2. FOOD STORAGE CARTS, ID TAGS SOILED WITH MOLD RESIDUE INSIDE WALK IN COOLER. CLEAN AND SANITIZE CARTS, LABELS AND ALL SURFACES ON A REGULAR BASIS TO PREVENT MOLD GROWTH. REPEAT VIOLATION.3. DRIED FOOD RESIDUE ON SURFACE OF DICER BLADES STORED ON EQUIPMENT SHELF IN DRY STORAGE AREA. ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN PASTA COOLER ON COOK LINE. CLEAR DRAIN LINE.
Location: Cook line
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07/18/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING AFTER RUNNING THREE CYCLES. ENSURE SANITIZER CONCENTRATION IS CHECKED AND MAINTAINING 50 PPM CHLORINE BEFORE CYCLING. DEFECT CORRECTED ON SITE.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING AFTER RUNNING THREE CYCLES. ENSURE SANITIZER CONCENTRATION IS CHECKED AND MAINTAINING 50 PPM CHLORINE BEFORE CYCLING. DEFECT CORRECTED ON SITE.
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: FOOD THAWING ON SHEET TRAYS SOILED WITH MOLD AND FOOD RESIDUE INSIDE WALK IN COOLER. ENSURE THOROUGLY. ENSURE FOOD IS STORED ON SHEET TRAYS THAT HAVE BEEN THOROUGHLY CLEANED AND SANITIZED. REPEAT VIOLATION.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING INSIDE WALK IN COOLER PEELING, SOILED WITH RUST AND DRIED FOOD RESIDUE. CLEAN SHELVING THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP. RESURFACE OR REPLACE.2. FOOD STORAGE CARTS, ID TAGS SOILED WITH MOLD RESIDUE INSIDE WALK IN COOLER. CLEAN AND SANITIZE CARTS, LABELS AND ALL SURFACES ON A REGULAR BASIS TO PREVENT MOLD GROWTH. REPEAT VIOLATION.3. DRIED FOOD RESIDUE ON SURFACE OF DICER BLADES STORED ON EQUIPMENT SHELF IN DRY STORAGE AREA. ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER POOLED AT THE BOTTOM OF REACH IN PASTA COOLER ON COOK LINE. CLEAR DRAIN LINE.
Location: Cook line
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07/11/2012 | Routine |
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 1. PRE-PACKAGED DELI MEATS AND OTHER FOODS THAWING ON SHEET TRAYS COVERED WITH MOLD GROWTH AND SLIME ON SURFACE. ENSURE ALL FOOD IS STORED ON TRAYS THAT HAVE BEEN CLEANED AND SANITIZED BEFORE USE. 2. REMOVE BUILD UP ON GREEN STORAGE SHELVES INSIDE WALK IN COOLER.1.
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 BUCKETS SET UP ON FRONT OR BACK LINE. SET UP BUCKETS OF IN PLACE SANITIZING SOLUTION TO PROPERLY SANITIZE FOOD CONTACT SURFACES AND STORE WET TOWELS.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP AND FRONT LINE. ENSURE WET TOWELS ARE STORED IN A SANITIZING SOLUTION IN BETWEEN USE.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP AND FRONT LINE. ENSURE WET TOWELS ARE STORED IN A SANITIZING SOLUTION IN BETWEEN USE.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: SODA FOUNTAIN WHITE SPICKETS SOILED WITH SYRUP BUILD UP. CLEAN AND SANITIZE SPICKETS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dining room
|
04/10/2012 | Recheck |
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 1. PRE-PACKAGED DELI MEATS AND OTHER FOODS THAWING ON SHEET TRAYS COVERED WITH MOLD GROWTH AND SLIME ON SURFACE. ENSURE ALL FOOD IS STORED ON TRAYS THAT HAVE BEEN CLEANED AND SANITIZED BEFORE USE. 2. REMOVE BUILD UP ON GREEN STORAGE SHELVES INSIDE WALK IN COOLER.1.
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 BUCKETS SET UP ON FRONT OR BACK LINE. SET UP BUCKETS OF IN PLACE SANITIZING SOLUTION TO PROPERLY SANITIZE FOOD CONTACT SURFACES AND STORE WET TOWELS.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP AND FRONT LINE. ENSURE WET TOWELS ARE STORED IN A SANITIZING SOLUTION IN BETWEEN USE.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOP AND FRONT LINE. ENSURE WET TOWELS ARE STORED IN A SANITIZING SOLUTION IN BETWEEN USE.
Location: Service counter
- 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: SODA FOUNTAIN WHITE SPICKETS SOILED WITH SYRUP BUILD UP. CLEAN AND SANITIZE SPICKETS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dining room
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03/28/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED ITALIAN SAUSAGE WAS HOLDING AT 55 DEGREES LOCATED ON COLD TOP COOLER. MAINTAIN POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES OR LOWER.
- 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: FOOD EMPLOYEE ON COOK LINE TOUCHED FACE (2X) AND HAIR WITHOUT WASHING HANDS IMMEDIATELY AFTER CONTAMINAITON OCCURED.
- 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: OPENED BOTTLED WATER STORED ON SHELF BELOW STEAM TABLE ON COOK LINE. EMPLOYEES SHOULD DRINK FROM CONTAINERS WITH LIDS AND STRAWS TO PREVENT CONTAMINATION OF HANDS AND FOOD.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOORS ON WOMENS STALLS IN RESTROOM DO NOT LOCK. PROVIDE REPAIR.DOOR LOCKS ARE ORDER.
Location: Womens restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PROVIDE FRESH SEALANT BETWEEN WALL AND THREE COMPARTMENT SINK.
Location: Three bay area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. KICK TRAY INSIDE ICE MACHINE SOILED. CLEAN AND SANITIZE.2. SODA FOUNTAIN ICE CHUTES AND SPICKETS SOILED WITH MOLD AND SYRUP RESIDUE. CLEAN ON A REGULAR BASIS TO PREVENT BUILD UP.
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12/22/2011 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED ITALIAN SAUSAGE WAS HOLDING AT 55 DEGREES LOCATED ON COLD TOP COOLER. MAINTAIN POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES OR LOWER.
- 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: FOOD EMPLOYEE ON COOK LINE TOUCHED FACE (2X) AND HAIR WITHOUT WASHING HANDS IMMEDIATELY AFTER CONTAMINAITON OCCURED.
- 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: OPENED BOTTLED WATER STORED ON SHELF BELOW STEAM TABLE ON COOK LINE. EMPLOYEES SHOULD DRINK FROM CONTAINERS WITH LIDS AND STRAWS TO PREVENT CONTAMINATION OF HANDS AND FOOD.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOORS ON WOMENS STALLS IN RESTROOM DO NOT LOCK. PROVIDE REPAIR.
Location: Womens restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PROVIDE FRESH SEALANT BETWEEN WALL AND THREE COMPARTMENT SINK.
Location: Three bay area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. KICK TRAY INSIDE ICE MACHINE SOILED. CLEAN AND SANITIZE.2. SODA FOUNTAIN ICE CHUTES AND SPICKETS SOILED WITH MOLD AND SYRUP RESIDUE. CLEAN ON A REGULAR BASIS TO PREVENT BUILD UP.
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12/15/2011 | Routine |
Restaurant representatives - add corrected or new information about FAZOLI'S #1614, 6450 E 82ND ST, Indianapolis, IN »