- 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. Pasta cold top cooler holding pasta between 49 and 50 deg. F. Hold all potentially hazardous cold food items at 41 deg. F. or below. 2. Small cold top cooler by steam table holding Sausage at 50 deg. F baged ham at 47 deg. F due to pans being overfilled. Do not overfill pans to aid in cooling. Metal pans with lids will aid in holding cold foods at proper temperature. Hold all potentially hazardous cold food items at 41 deg. F. or below. 3. Two door reach in cooler on front service line holding food items at 47 deg. F . Hold all potentially hazardous cold food items at 41 deg. F. or below.
Location: Kitchen
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. Pasta cold top cooler holding pasta between 49 and 50 deg. F. Hold all potentially hazardous cold food items at 41 deg. F. or below. 2. Small cold top cooler by steam table holding Sausage at 50 deg. F baged ham at 47 deg. F due to pans being overfilled. Do not overfill pans to aid in cooling. Metal pans with lids will aid in holding cold foods at proper temperature. Hold all potentially hazardous cold food items at 41 deg. F. or below. 3. Two door reach in cooler on front service line holding food items at 47 deg. F . Hold all potentially hazardous cold food items at 41 deg. F. or below.
Location: Kitchen
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. Pasta cold top cooler holding pasta between 49 and 50 deg. F. Hold all potentially hazardous cold food items at 41 deg. F. or below. 2. Small cold top cooler by steam table holding Sausage at 50 deg. F baged ham at 47 deg. F due to pans being overfilled. Do not overfill pans to aid in cooling. Metal pans with lids will aid in holding cold foods at proper temperature. Hold all potentially hazardous cold food items at 41 deg. F. or below. 3. Two door reach in cooler on front service line holding food items at 47 deg. F . Hold all potentially hazardous cold food items at 41 deg. F. or below.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding missing and sitting inside of mop sink. Replace all missing cove base molding.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space and seal at three bay sink soiled. Clean all soiled wall space and seal. Replace seal if necessary. 2. Floor drain and floor space below three bay sink soiled. Clean.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space and seal at three bay sink soiled. Clean all soiled wall space and seal. Replace seal if necessary. 2. Floor drain and floor space below three bay sink soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Green wire metal shelving soiled across from pasta cookers. Clean. 2. Plastic dunnage rack used to store dish machine racks soiled. Clean.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Green wire metal shelving soiled across from pasta cookers. Clean. 2. Plastic dunnage rack used to store dish machine racks soiled. Clean.
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: 1. Floor drain for ice machine is not draining. Repair drain to a sound working condition.
Location: Kitchen
|
08/14/2014 | 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. Pasta cold top cooler holding pasta between 49 and 50 deg. F. Hold all potentially hazardous cold food items at 41 deg. F. or below. 2. Small cold top cooler by steam table holding Sausage at 50 deg. F baged ham at 47 deg. F due to pans being overfilled. Do not overfill pans to aid in cooling. Metal pans with lids will aid in holding cold foods at proper temperature. Hold all potentially hazardous cold food items at 41 deg. F. or below. 3. Two door reach in cooler on front service line holding food items at 47 deg. F . Hold all potentially hazardous cold food items at 41 deg. F. or below.
Location: Kitchen
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. Pasta cold top cooler holding pasta between 49 and 50 deg. F. Hold all potentially hazardous cold food items at 41 deg. F. or below. 2. Small cold top cooler by steam table holding Sausage at 50 deg. F baged ham at 47 deg. F due to pans being overfilled. Do not overfill pans to aid in cooling. Metal pans with lids will aid in holding cold foods at proper temperature. Hold all potentially hazardous cold food items at 41 deg. F. or below. 3. Two door reach in cooler on front service line holding food items at 47 deg. F . Hold all potentially hazardous cold food items at 41 deg. F. or below.
Location: Kitchen
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. Pasta cold top cooler holding pasta between 49 and 50 deg. F. Hold all potentially hazardous cold food items at 41 deg. F. or below. 2. Small cold top cooler by steam table holding Sausage at 50 deg. F baged ham at 47 deg. F due to pans being overfilled. Do not overfill pans to aid in cooling. Metal pans with lids will aid in holding cold foods at proper temperature. Hold all potentially hazardous cold food items at 41 deg. F. or below. 3. Two door reach in cooler on front service line holding food items at 47 deg. F . Hold all potentially hazardous cold food items at 41 deg. F. or below.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Cove base molding missing and sitting inside of mop sink. Replace all missing cove base molding.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space and seal at three bay sink soiled. Clean all soiled wall space and seal. Replace seal if necessary. 2. Floor drain and floor space below three bay sink soiled. Clean.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space and seal at three bay sink soiled. Clean all soiled wall space and seal. Replace seal if necessary. 2. Floor drain and floor space below three bay sink soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Green wire metal shelving soiled across from pasta cookers. Clean. 2. Plastic dunnage rack used to store dish machine racks soiled. Clean.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Green wire metal shelving soiled across from pasta cookers. Clean. 2. Plastic dunnage rack used to store dish machine racks soiled. Clean.
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: 1. Floor drain for ice machine is not draining. Repair drain to a sound working condition.
Location: Kitchen
|
08/07/2014 | Routine |
- 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: 1. White plastic food containers on floor of walk in cooler. Remove, clean and sanitize and store in approved manner.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below all equipment, shelving , coolers, cooking equipment etc including along all wall and floor junctions in kitchen area. Clean all soiled floor space. 2. Wall space soiled behind pasta cooker on cooks line. Clean all soiled wall space.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below all equipment, shelving , coolers, cooking equipment etc including along all wall and floor junctions in kitchen area. Clean all soiled floor space. 2. Wall space soiled behind pasta cooker on cooks line. Clean all soiled wall space.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine lealking water from dump compartment onto floor. Repair to a sound working condtion.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and de-lime machine. 2. Green metal shelving soiled across from dish machine. Clean. 3. Bottom shelf of large prep table in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and de-lime machine. 2. Green metal shelving soiled across from dish machine. Clean. 3. Bottom shelf of large prep table in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and de-lime machine. 2. Green metal shelving soiled across from dish machine. Clean. 3. Bottom shelf of large prep table in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled including faucet at sink. Clean and sanitize sink.
Location: Kitchen
Equipment: 3-bay
|
03/11/2014 | Recheck |
- 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: 1. White plastic food containers on floor of walk in cooler. Remove, clean and sanitize and store in approved manner.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below all equipment, shelving , coolers, cooking equipment etc including along all wall and floor junctions in kitchen area. Clean all soiled floor space. 2. Wall space soiled behind pasta cooker on cooks line. Clean all soiled wall space.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below all equipment, shelving , coolers, cooking equipment etc including along all wall and floor junctions in kitchen area. Clean all soiled floor space. 2. Wall space soiled behind pasta cooker on cooks line. Clean all soiled wall space.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Dish machine lealking water from dump compartment onto floor. Repair to a sound working condtion.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and de-lime machine. 2. Green metal shelving soiled across from dish machine. Clean. 3. Bottom shelf of large prep table in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and de-lime machine. 2. Green metal shelving soiled across from dish machine. Clean. 3. Bottom shelf of large prep table in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled inside and out. Clean and de-lime machine. 2. Green metal shelving soiled across from dish machine. Clean. 3. Bottom shelf of large prep table in kitchen area soiled. Clean.
Location: Kitchen
Equipment: Prep table
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled including faucet at sink. Clean and sanitize sink.
Location: Kitchen
Equipment: 3-bay
|
03/04/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked fettuccine pasta held at 51 deg. F. on cooks line due to pan being overfilled. Do not overfill pan so as to hold pasta at 41 deg. F or below. NOTE > REPEAT VIOLATON FROM PAST TWO ROUTINE INSPECTIONS AND TODAY. 2. Cooked spaghetti pasta held at 53 deg. F. on cooks line due to pan being overfilled. Do not overfill pan so as hold pasta at 41 deg. F. or below. NOTE > REPEAT VIOLATON FROM PAST TWO ROUTINE INSPECTIONS AND TODAY.
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: 1. Cooked fettuccine pasta held at 51 deg. F. on cooks line due to pan being overfilled. Do not overfill pan so as to hold pasta at 41 deg. F or below. NOTE > REPEAT VIOLATON FROM PAST TWO ROUTINE INSPECTIONS AND TODAY. 2. Cooked spaghetti pasta held at 53 deg. F. on cooks line due to pan being overfilled. Do not overfill pan so as hold pasta at 41 deg. F. or below. NOTE > REPEAT VIOLATON FROM PAST TWO ROUTINE INSPECTIONS AND TODAY.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working conditon so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean.
Location: Kitchen
Equipment: 2-bay
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled above three bay sink. Clean mold on seal and soiled wall space.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair or replace all non working lights.
Location: Kitchen
- 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. Green metal wire shelving soiled by dish machine. Clean 2. Green metal wire shelfing soiled by prep table. Clean. 3. Both metal push carts on wheels soiled in kitchen area. Clean. 4. Dish machine soiled inside and out. Clean.
Location: Kitchen
Equipment: Wire shelving
- 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. Green metal wire shelving soiled by dish machine. Clean 2. Green metal wire shelfing soiled by prep table. Clean. 3. Both metal push carts on wheels soiled in kitchen area. Clean. 4. Dish machine soiled inside and out. Clean.
Location: Kitchen
Equipment: Wire shelving
- 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. Green metal wire shelving soiled by dish machine. Clean 2. Green metal wire shelfing soiled by prep table. Clean. 3. Both metal push carts on wheels soiled in kitchen area. Clean. 4. Dish machine soiled inside and out. Clean.
Location: Kitchen
- 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. Green metal wire shelving soiled by dish machine. Clean 2. Green metal wire shelfing soiled by prep table. Clean. 3. Both metal push carts on wheels soiled in kitchen area. Clean. 4. Dish machine soiled inside and out. Clean.
Location: Kitchen
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
11/13/2013 | Illness Complaint 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. Cooked fettuccine pasta held at 51 deg. F. on cooks line due to pan being overfilled. Do not overfill pan so as to hold pasta at 41 deg. F or below. NOTE > REPEAT VIOLATON FROM PAST TWO ROUTINE INSPECTIONS AND TODAY. 2. Cooked spaghetti pasta held at 53 deg. F. on cooks line due to pan being overfilled. Do not overfill pan so as hold pasta at 41 deg. F. or below. NOTE > REPEAT VIOLATON FROM PAST TWO ROUTINE INSPECTIONS AND TODAY.
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: 1. Cooked fettuccine pasta held at 51 deg. F. on cooks line due to pan being overfilled. Do not overfill pan so as to hold pasta at 41 deg. F or below. NOTE > REPEAT VIOLATON FROM PAST TWO ROUTINE INSPECTIONS AND TODAY. 2. Cooked spaghetti pasta held at 53 deg. F. on cooks line due to pan being overfilled. Do not overfill pan so as hold pasta at 41 deg. F. or below. NOTE > REPEAT VIOLATON FROM PAST TWO ROUTINE INSPECTIONS AND TODAY.
Location: Cook line
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working conditon so as to sanitize at final rinse.
Location: Kitchen
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two bay food prep sink soiled. Clean.
Location: Kitchen
Equipment: 2-bay
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled above three bay sink. Clean mold on seal and soiled wall space.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working in kitchen area. Repair or replace all non working lights.
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. Green metal wire shelving soiled by dish machine. Clean 2. Green metal wire shelfing soiled by prep table. Clean. 3. Both metal push carts on wheels soiled in kitchen area. Clean. 4. Dish machine soiled inside and out. Clean.
Location: Kitchen
Equipment: Wire shelving
- 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. Green metal wire shelving soiled by dish machine. Clean 2. Green metal wire shelfing soiled by prep table. Clean. 3. Both metal push carts on wheels soiled in kitchen area. Clean. 4. Dish machine soiled inside and out. Clean.
Location: Kitchen
Equipment: Wire shelving
- 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. Green metal wire shelving soiled by dish machine. Clean 2. Green metal wire shelfing soiled by prep table. Clean. 3. Both metal push carts on wheels soiled in kitchen area. Clean. 4. Dish machine soiled inside and out. Clean.
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. Green metal wire shelving soiled by dish machine. Clean 2. Green metal wire shelfing soiled by prep table. Clean. 3. Both metal push carts on wheels soiled in kitchen area. Clean. 4. Dish machine soiled inside and out. Clean.
Location: Kitchen
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
11/06/2013 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. CORRECTED 2. Pan of Fettucine pasta on cooks line held at 46 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION. CORRECTED
Location: Kitchen
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. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. CORRECTED 2. Pan of Fettucine pasta on cooks line held at 46 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION. CORRECTED
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. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. CORRECTED 2. Pan of Fettucine pasta on cooks line held at 46 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION. CORRECTED
Location: Kitchen
- 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: 1. Access to hand sink blocked by push cart in kitchen area. Do not place any items in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen
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: 1. Hand sink soiled in kitchen area. Clean hand sink.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Metal floor plate in front of walk in cooler in poor repair. Repair to a sound conditon so that water and food debris can not accumulate under plate. SEAL FRONT OF PLATE TO FLOOR.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled above and below two bay sink, three bay sink area. Clean all soiled wall space. 2. Wall space soiled behind pasta cooker on cooks line. Clean all soiled wall space. 3. Floor space soiled below two bay sink, three bay sink, dish machine area. Clean all soiled floor space.
Location: Kitchen
- 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: 1. Cooked sausage at 71 deg. F. on top of small cold top cooler next to steam table due to improper cooling. Do not place hot foods on top of cold top cooler to cool. Use approved cooling methods to cool all hot food items. Cool hot foods inside of walk in cooler on shallow pan. Potentially hazardous foods 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.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean and de lime dish machine. 2. Four door " True " reach in cooler soiled inside including metal shelving. Clean and sanitize cooler.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean and de lime dish machine. 2. Four door " True " reach in cooler soiled inside including metal shelving. Clean and sanitize cooler.
Location: Kitchen
Equipment: Reach in cooler (4 door)
|
09/24/2013 | 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. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. CORRECTED 2. Pan of Fettucine pasta on cooks line held at 46 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION. CORRECTED
Location: Kitchen
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. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. CORRECTED 2. Pan of Fettucine pasta on cooks line held at 46 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION. CORRECTED
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. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. CORRECTED 2. Pan of Fettucine pasta on cooks line held at 46 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION. CORRECTED
Location: Kitchen
- 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: 1. Access to hand sink blocked by push cart in kitchen area. Do not place any items in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen
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: 1. Hand sink soiled in kitchen area. Clean hand sink.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Metal floor plate in front of walk in cooler in poor repair. Repair to a sound conditon so that water and food debris can not accumulate under plate. SEAL FRONT OF PLATE TO FLOOR.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled above and below two bay sink, three bay sink area. Clean all soiled wall space. 2. Wall space soiled behind pasta cooker on cooks line. Clean all soiled wall space. 3. Floor space soiled below two bay sink, three bay sink, dish machine area. Clean all soiled floor space.
Location: Kitchen
- 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: 1. Cooked sausage at 71 deg. F. on top of small cold top cooler next to steam table due to improper cooling. Do not place hot foods on top of cold top cooler to cool. Use approved cooling methods to cool all hot food items. Cool hot foods inside of walk in cooler on shallow pan. Potentially hazardous foods 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.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean and de lime dish machine. 2. Four door " True " reach in cooler soiled inside including metal shelving. Clean and sanitize cooler.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean and de lime dish machine. 2. Four door " True " reach in cooler soiled inside including metal shelving. Clean and sanitize cooler.
Location: Kitchen
Equipment: Reach in cooler (4 door)
|
09/17/2013 | 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: 1. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Pan of rigatoni pasta on cooks line held at 61 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION.
Location: Kitchen
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. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Pan of rigatoni pasta on cooks line held at 61 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION.
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. Small cold top across from large pasta cookers holding potentially hazardous foods items between 46 deg. F. and 50 deg. F . Sausage held at 48 deg. F , Cheese held at 50 deg. F. , Ham held at 46 deg. F. Hold all potentially hazardous food items at 41 deg. F. or below. 2. Pan of rigatoni pasta on cooks line held at 61 deg. F. due to pan being overfilled. Do not over fill pans of cooked pasta to aid in proper holding temperature of 41 deg. F. or below. Hold all cold foods at 41 deg. F or below. 3. Pizza being preped in kitchen area sitting out at room temperature, Cheese at 65 deg. F. pepperoni at 71 deg. F. Do not allow to sit out at room temperature, Finish all prep work before walking away, place finished pizzq in refrigeration at 41 deg. F. or below. NOTE > MANAGER DISCARDED PEPPERONI AT TIME OF INSPECTION.
Location: Kitchen
- 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: 1. Access to hand sink blocked by push cart in kitchen area. Do not place any items in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink soiled in kitchen area. Clean hand sink.
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Metal floor plate in front of walk in cooler in poor repair. Repair to a sound conditon so that water and food debris can not accumulate under plate.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Wall space soiled above and below two bay sink, three bay sink area. Clean all soiled wall space. 2. Wall space soiled behind pasta cooker on cooks line. Clean all soiled wall space. 3. Floor space soiled below two bay sink, three bay sink, dish machine area. Clean all soiled floor space.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked sausage at 71 deg. F. on top of small cold top cooler next to steam table due to improper cooling. Do not place hot foods on top of cold top cooler to cool. Use approved cooling methods to cool all hot food items. Cool hot foods inside of walk in cooler on shallow pan. Potentially hazardous foods 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.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean and de lime dish machine. 2. Four door " True " reach in cooler soiled inside including metal shelving. Clean and sanitize cooler.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dish machine soiled. Clean and de lime dish machine. 2. Four door " True " reach in cooler soiled inside including metal shelving. Clean and sanitize cooler.
Location: Kitchen
Equipment: Reach in cooler (4 door)
|
09/10/2013 | 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: 1. Cooked pasta held at 47 deg. F. due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F. or below. 2. Combination reach in cooler / cold top unit next to steam table on cooks line holding cold foods between 50 and 55 deg. F. Unit was at 50 deg. F. in bottom section of unit. Repair to a sound working condition so as to hold all cold foods at 41 deg. F. or below. Do not place potentially hazardous foods inside or on top of unit until repairs are made.
Location: Cook line
Equipment: Prep Top Cooler
- 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. Cooked pasta held at 47 deg. F. due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F. or below. 2. Combination reach in cooler / cold top unit next to steam table on cooks line holding cold foods between 50 and 55 deg. F. Unit was at 50 deg. F. in bottom section of unit. Repair to a sound working condition so as to hold all cold foods at 41 deg. F. or below. Do not place potentially hazardous foods inside or on top of unit until repairs are made.
Location: Cook line
Equipment: Make table cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Pizza above large cold top unit on cooks line not marked with a discard time. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large 4 door reach in cooler soiled inside including shelving inside of unit. Clean.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 1. Thermometer not working inside of two door reach in cooler on front service line. Provide a working thermometer.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on wall and seal at three bay sink. Clean all soiled wall space by three bay sink, Remove mold, Replace seal if necessary. 2. Wall space soiled behind pasta cooker. Clean. 3. Wall space soiled behind pizza oven and above large cold top next to steam table. Clean all soiled wall space. 4. Floor space soiled below coke in box system. Clean.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Small cold top / reach in cooler in kitchen area has water leaking in bottom of unit. Repair uint to a sound working conditon, Clean unit inside.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean all soiled shelving. 2. Faucet and handles on faucet soiled at three bay sink. Clean. 3 Small weight scales soiled. Clean. 4. Dish machine soiled. Clean. 5. Green wire shleving in kitchen that dishes are stored soiled. Clean.
Location: Walk-in cooler
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean all soiled shelving. 2. Faucet and handles on faucet soiled at three bay sink. Clean. 3 Small weight scales soiled. Clean. 4. Dish machine soiled. Clean. 5. Green wire shleving in kitchen that dishes are stored soiled. Clean.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean all soiled shelving. 2. Faucet and handles on faucet soiled at three bay sink. Clean. 3 Small weight scales soiled. Clean. 4. Dish machine soiled. Clean. 5. Green wire shleving in kitchen that dishes are stored soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean all soiled shelving. 2. Faucet and handles on faucet soiled at three bay sink. Clean. 3 Small weight scales soiled. Clean. 4. Dish machine soiled. Clean. 5. Green wire shleving in kitchen that dishes are stored soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shields missing on lights in kitchen area. Replace.
Location: Kitchen
|
05/28/2013 | 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: 1. Cooked pasta held at 47 deg. F. due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F. or below. 2. Combination reach in cooler / cold top unit next to steam table on cooks line holding cold foods between 50 and 55 deg. F. Unit was at 50 deg. F. in bottom section of unit. Repair to a sound working condition so as to hold all cold foods at 41 deg. F. or below. Do not place potentially hazardous foods inside or on top of unit until repairs are made.
Location: Cook line
Equipment: Prep Top 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: 1. Cooked pasta held at 47 deg. F. due to pans being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F. or below. 2. Combination reach in cooler / cold top unit next to steam table on cooks line holding cold foods between 50 and 55 deg. F. Unit was at 50 deg. F. in bottom section of unit. Repair to a sound working condition so as to hold all cold foods at 41 deg. F. or below. Do not place potentially hazardous foods inside or on top of unit until repairs are made.
Location: Cook line
Equipment: Make table cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Pizza above large cold top unit on cooks line not marked with a discard time. Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Large 4 door reach in cooler soiled inside including shelving inside of unit. Clean.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: 1. Thermometer not working inside of two door reach in cooler on front service line. Provide a working thermometer.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Mold on wall and seal at three bay sink. Clean all soiled wall space by three bay sink, Remove mold, Replace seal if necessary. 2. Wall space soiled behind pasta cooker. Clean. 3. Wall space soiled behind pizza oven and above large cold top next to steam table. Clean all soiled wall space. 4. Floor space soiled below coke in box system. Clean.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Small cold top / reach in cooler in kitchen area has water leaking in bottom of unit. Repair uint to a sound working conditon, Clean unit inside.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean all soiled shelving. 2. Faucet and handles on faucet soiled at three bay sink. Clean. 3 Small weight scales soiled. Clean. 4. Dish machine soiled. Clean. 5. Green wire shleving in kitchen that dishes are stored soiled. Clean.
Location: Walk-in cooler
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean all soiled shelving. 2. Faucet and handles on faucet soiled at three bay sink. Clean. 3 Small weight scales soiled. Clean. 4. Dish machine soiled. Clean. 5. Green wire shleving in kitchen that dishes are stored soiled. Clean.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean all soiled shelving. 2. Faucet and handles on faucet soiled at three bay sink. Clean. 3 Small weight scales soiled. Clean. 4. Dish machine soiled. Clean. 5. Green wire shleving in kitchen that dishes are stored soiled. Clean.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal wire shelving soiled inside of walk in cooler. Clean all soiled shelving. 2. Faucet and handles on faucet soiled at three bay sink. Clean. 3 Small weight scales soiled. Clean. 4. Dish machine soiled. Clean. 5. Green wire shleving in kitchen that dishes are stored soiled. Clean.
Location: Kitchen
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shields missing on lights in kitchen area. Replace.
Location: Kitchen
|
05/21/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Pizza sitting out at room temperature with no times marked to identify a 4 hour discard time. Times must be clearly marked, Written procedures must be maintained.
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: 1. Thermometer broken in one door reach in cooler on front line. Provide a working thermometer.
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door in poor repair, Door will not close. Repair door.
Location: Kitchen
Equipment: Walk in freezer
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard broken above mop sink area in kitchen area. Replace.
Location: Kitchen
|
02/06/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. Pizza sitting out at room temperature with no times marked to identify a 4 hour discard time. Times must be clearly marked, Written procedures must be maintained.
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: 1. Thermometer broken in one door reach in cooler on front line. Provide a working thermometer.
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in freezer door in poor repair, Door will not close. Repair door.
Location: Kitchen
Equipment: Walk in freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard broken above mop sink area in kitchen area. Replace.
Location: Kitchen
|
01/30/2013 | Routine |
| No violation noted during this evaluation. | 09/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The pasta on the cold top (by the cooker) was 45-50 F.2) The pasta (bowtie & penne) on the single door cold top was 44-45 F.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is paint in the storage below soft drink station.
Location: Dining room
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Do not hang pizzas over the hand sink. Par baked pizzas must be marked with a 4 hour discard time or maintained at 41F or less.
Location: Kitchen
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: There is a box of mints by the trash can in the cabinets below the soft-drink machines. Do not store foods or single service items next to trash.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair the damaged wall by the mop sink.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The walls by the mop sink & pasta cold top area are soiled.2) There is water on the floor in the corner by the dish machine.3) The baby change station is soiled in the mens restroom.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The walls by the mop sink & pasta cold top area are soiled.2) There is water on the floor in the corner by the dish machine.3) The baby change station is soiled in the mens restroom.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The walls by the mop sink & pasta cold top area are soiled.2) There is water on the floor in the corner by the dish machine.3) The baby change station is soiled in the mens restroom.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
05/17/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The pasta on the cold top (by the cooker) was 45-50 F.2) The pasta (bowtie & penne) on the single door cold top was 44-45 F.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: There is paint in the storage below soft drink station.
Location: Dining room
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: A cart & trash can is in front of the hand sink. Do not store anything in front of the hand sink.
Location: Kitchen
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: There is a box of mints by the trash can in the cabinets below the soft-drink machines. Do not store foods or single service items next to trash.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair the damaged wall by the mop sink.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The walls by the mop sink & pasta cold top area are soiled.2) There is water on the floor in the corner by the dish machine.3) The baby change station is soiled in the mens restroom.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The walls by the mop sink & pasta cold top area are soiled.2) There is water on the floor in the corner by the dish machine.3) The baby change station is soiled in the mens restroom.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The walls by the mop sink & pasta cold top area are soiled.2) There is water on the floor in the corner by the dish machine.3) The baby change station is soiled in the mens restroom.
Location: Mens restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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05/09/2012 | Routine |
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: There are boxes of food on the floor in the walkin freezer.
Location: Walk-in freezer
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01/18/2012 | Routine |
Restaurant representatives - add corrected or new information about FAZOLI'S #1620, 8401 MADISON AVE, Indianapolis, IN »