- 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: 6/26/2014: SLICED TURKEY, SLICED HAM, SAUSAGE CHUNKS, PEPPERONI AND TOMATO BRUSCHETTA TESTING AT 46-48 DEGREES. MAINTAIN AT 41 DEGREES OR BELOW. SLICED TURKEY AND SLICED HAM DISCARDED. OTHER FOOD ITEMS DISCARDED AS A PRECAUTION. 7/1/2014: FOOD HAS BEEN COMPLETELY REMOVED FROM COOLER. COOLER IS EMPTY. COOLER IS NOT HOLDING PROPER TEMPERATURE. SERVICE ORDER HAS BEEN PLACED TO REPAIR COOLER.
Location: Cook line
Equipment: Sandwich make table
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/26/2014: (1) EXPIRED FOODS FOUND IN MULTIPLE LOCATIONS. FETTUCCINE, CHEESECAKE, CREAMY SAUCE AND BACON BITS DISCARDED. (2) SLICED TURKEY AND SLICED HAM CONTAINERS AT COLD-TOP ON COOK LINE NOT LABELED WITH DISCARD DATE.
Location: Cook line
Equipment: Sandwich make table
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/26/2014: (1) EXPIRED FOODS FOUND IN MULTIPLE LOCATIONS. FETTUCCINE, CHEESECAKE, CREAMY SAUCE AND BACON BITS DISCARDED. (2) SLICED TURKEY AND SLICED HAM CONTAINERS AT COLD-TOP ON COOK LINE NOT LABELED WITH DISCARD DATE.
Location: Walk-in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/26/2014: (1) EXPIRED FOODS FOUND IN MULTIPLE LOCATIONS. FETTUCCINE, CHEESECAKE, CREAMY SAUCE AND BACON BITS DISCARDED. (2) SLICED TURKEY AND SLICED HAM CONTAINERS AT COLD-TOP ON COOK LINE NOT LABELED WITH DISCARD DATE.
Location: Service counter
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/26/2014: (1) EXPIRED FOODS FOUND IN MULTIPLE LOCATIONS. FETTUCCINE, CHEESECAKE, CREAMY SAUCE AND BACON BITS DISCARDED. (2) SLICED TURKEY AND SLICED HAM CONTAINERS AT COLD-TOP ON COOK LINE NOT LABELED WITH DISCARD DATE.
Location: Cook line
Equipment: Reach in cooler (4 door)
- 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: 6/26/2014: (1) MAINTAIN IN-PLACE SANITIZER AT 200-400 PPM. THREE SANITIZERS IN VARIOUS LOCATIONS TESTING AT 0 PPM. (2) INCREASE SANITIZER AT DISH MACHINE. CURRENTLY LESS THAN 50 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen (back)
- 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: 6/26/2014: (1) MAINTAIN IN-PLACE SANITIZER AT 200-400 PPM. THREE SANITIZERS IN VARIOUS LOCATIONS TESTING AT 0 PPM. (2) INCREASE SANITIZER AT DISH MACHINE. CURRENTLY LESS THAN 50 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- 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: 6/26/2014: (1) MAINTAIN IN-PLACE SANITIZER AT 200-400 PPM. THREE SANITIZERS IN VARIOUS LOCATIONS TESTING AT 0 PPM. (2) INCREASE SANITIZER AT DISH MACHINE. CURRENTLY LESS THAN 50 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Service counter
- 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: 6/26/2014: (1) MAINTAIN IN-PLACE SANITIZER AT 200-400 PPM. THREE SANITIZERS IN VARIOUS LOCATIONS TESTING AT 0 PPM. (2) INCREASE SANITIZER AT DISH MACHINE. CURRENTLY LESS THAN 50 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Dish machine area
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 6/26/2014: ICE BUCKET STORED DIRECTLY ON FLOOR. ELEVATE AT LEAST 6 INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/26/2014: CLEAN DRAIN COVER AT FLOOR DRAIN UNDER PASTA COOKING EQUIPMENT IN BACK KITCHEN.
Location: Kitchen (back)
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 6/26/2014: EMPTY SECONDARY CONTAINER FOR MAIN ICE SCOOP. CONTAINER IS HOLDING STAGNANT WATER.
Location: Kitchen (back)
Equipment: Wire shelving
|
07/01/2014 | 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: 6/26/2014: SLICED TURKEY, SLICED HAM, SAUSAGE CHUNKS, PEPPERONI AND TOMATO BRUSCHETTA TESTING AT 46-48 DEGREES. MAINTAIN AT 41 DEGREES OR BELOW. SLICED TURKEY AND SLICED HAM DISCARDED. OTHER FOOD ITEMS DISCARDED AS A PRECAUTION.
Location: Cook line
Equipment: Sandwich make table
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/26/2014: (1) EXPIRED FOODS FOUND IN MULTIPLE LOCATIONS. FETTUCCINE, CHEESECAKE, CREAMY SAUCE AND BACON BITS DISCARDED. (2) SLICED TURKEY AND SLICED HAM CONTAINERS AT COLD-TOP ON COOK LINE NOT LABELED WITH DISCARD DATE.
Location: Cook line
Equipment: Sandwich make table
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/26/2014: (1) EXPIRED FOODS FOUND IN MULTIPLE LOCATIONS. FETTUCCINE, CHEESECAKE, CREAMY SAUCE AND BACON BITS DISCARDED. (2) SLICED TURKEY AND SLICED HAM CONTAINERS AT COLD-TOP ON COOK LINE NOT LABELED WITH DISCARD DATE.
Location: Walk-in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/26/2014: (1) EXPIRED FOODS FOUND IN MULTIPLE LOCATIONS. FETTUCCINE, CHEESECAKE, CREAMY SAUCE AND BACON BITS DISCARDED. (2) SLICED TURKEY AND SLICED HAM CONTAINERS AT COLD-TOP ON COOK LINE NOT LABELED WITH DISCARD DATE.
Location: Service counter
Equipment: Reach in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 6/26/2014: (1) EXPIRED FOODS FOUND IN MULTIPLE LOCATIONS. FETTUCCINE, CHEESECAKE, CREAMY SAUCE AND BACON BITS DISCARDED. (2) SLICED TURKEY AND SLICED HAM CONTAINERS AT COLD-TOP ON COOK LINE NOT LABELED WITH DISCARD DATE.
Location: Cook line
Equipment: Reach in cooler (4 door)
- 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: 6/26/2014: (1) MAINTAIN IN-PLACE SANITIZER AT 200-400 PPM. THREE SANITIZERS IN VARIOUS LOCATIONS TESTING AT 0 PPM. (2) INCREASE SANITIZER AT DISH MACHINE. CURRENTLY LESS THAN 50 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen (back)
- 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: 6/26/2014: (1) MAINTAIN IN-PLACE SANITIZER AT 200-400 PPM. THREE SANITIZERS IN VARIOUS LOCATIONS TESTING AT 0 PPM. (2) INCREASE SANITIZER AT DISH MACHINE. CURRENTLY LESS THAN 50 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- 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: 6/26/2014: (1) MAINTAIN IN-PLACE SANITIZER AT 200-400 PPM. THREE SANITIZERS IN VARIOUS LOCATIONS TESTING AT 0 PPM. (2) INCREASE SANITIZER AT DISH MACHINE. CURRENTLY LESS THAN 50 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Service counter
- 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: 6/26/2014: (1) MAINTAIN IN-PLACE SANITIZER AT 200-400 PPM. THREE SANITIZERS IN VARIOUS LOCATIONS TESTING AT 0 PPM. (2) INCREASE SANITIZER AT DISH MACHINE. CURRENTLY LESS THAN 50 PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Dish machine area
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 6/26/2014: ICE BUCKET STORED DIRECTLY ON FLOOR. ELEVATE AT LEAST 6 INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 6/26/2014: CLEAN DRAIN COVER AT FLOOR DRAIN UNDER PASTA COOKING EQUIPMENT IN BACK KITCHEN.
Location: Kitchen (back)
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 6/26/2014: EMPTY SECONDARY CONTAINER FOR MAIN ICE SCOOP. CONTAINER IS HOLDING STAGNANT WATER.
Location: Kitchen (back)
Equipment: Wire shelving
|
06/26/2014 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL HAND SINK COUNTER (BY THE DRIVE THRU) TO THE WALL. MAINTAIN.
Location: Kitchen (front)
Equipment: Hand sink
- 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 NOZZLES ARE SOILED AT FOUNTAIN SODA MACHINE IN DINING ROOM. CLEAN, SANITIZE AND MAINTAIN.
Location: Sales floor
Equipment: Soda machine
|
12/20/2013 | 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: COLD PASTA TESTING AT 48 DEGREES FAHRENHEIT AT COOK LINE COLD-TOP. SUGGEST USING SMALLER METAL CONTAINERS TO FACILITATE AND MAINTAIN TEMPERATURE OF 41 DEGREES OR BELOW. PASTA MUST BE COOLED FOLLOWING PROPER METHODS BEFORE PLACING INTO COLD HOLDING. DISCARD PASTA.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING HOLDING SANITIZED EQUIPMENT IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Three bay area
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DOORS AND HANDLES OF COOLERS ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (front)
- 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: NOZZLES ON FOUNTAIN SODA SYSTEM ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Dining room
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
08/28/2013 | 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: COLD PASTA TESTING AT 48 DEGREES FAHRENHEIT AT COOK LINE COLD-TOP. SUGGEST USING SMALLER METAL CONTAINERS TO FACILITATE AND MAINTAIN TEMPERATURE OF 41 DEGREES OR BELOW. PASTA MUST BE COOLED FOLLOWING PROPER METHODS BEFORE PLACING INTO COLD HOLDING. DISCARD PASTA.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WIRE SHELVING HOLDING SANITIZED EQUIPMENT IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Three bay area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERIOR DOORS AND HANDLES OF COOLERS ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (front)
- 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: NOZZLES ON FOUNTAIN SODA SYSTEM ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Dining room
Equipment: Soda machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
08/21/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SLICED DELI MEATS NOT DATEMARKED. DISCARD. MAINTAIN DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Kitchen (front)
Equipment: Cold top
- 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: IN-PLACE SANITIZER AT PREP TABLE IN BACK KITCHEN IS TESTING AT 0 PPM. REPLACE SOLUTION. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL EXTERIORS AND HANDLES OF HOT AND COLD HOLDING EQUIPMENT.
Location: Kitchen (front)
|
04/23/2013 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SLICED DELI MEATS NOT DATEMARKED. DISCARD. MAINTAIN DISCARD DATES ON ALL POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Kitchen (front)
Equipment: Cold top
- 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: IN-PLACE SANITIZER AT PREP TABLE IN BACK KITCHEN IS TESTING AT 0 PPM. REPLACE SOLUTION. MAINTAIN BETWEEN 50-100 PPM.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE ALL EXTERIORS AND HANDLES OF HOT AND COLD HOLDING EQUIPMENT.
Location: Kitchen (front)
|
04/11/2013 | Routine |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF PARMESAN CHEESE DISCARD DATE IS 3/25/2013 ACCORDING TO LABEL. DISCARD. MONITOR FOOD ITEMS AND DISCARD ACCORDINGLY.
Location: Walk-in cooler
|
04/02/2013 | Recheck |
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF PARMESAN CHEESE DISCARD DATE IS 3/25/2013 ACCORDING TO LABEL. DISCARD. MONITOR FOOD ITEMS AND DISCARD ACCORDINGLY.
Location: Walk-in cooler
|
03/27/2013 | 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: CONTAINER OF PENNE PASTA TESTING AT 48 DEGREES FAHRENHEIT. PASTA POTENTIALLY NOT COOLED PROPERLY. DISCARD PASTA.
Location: Expo line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING LEAKING UNDER HAND SINK IN BACK KITCHEN AREA. REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
|
12/28/2012 | 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: CONTAINER OF PENNE PASTA TESTING AT 48 DEGREES FAHRENHEIT. PASTA POTENTIALLY NOT COOLED PROPERLY. DISCARD PASTA.
Location: Expo line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING LEAKING UNDER HAND SINK IN BACK KITCHEN AREA. REPAIR.
Location: Kitchen (back)
Equipment: Hand sink
|
12/18/2012 | Routine |
| No violation noted during this evaluation. | 09/21/2012 | Illness Complaint |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RESEAL EDGE OF 3-BAY SINK. MAINTAIN.
Location: Three bay area
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HANDLES ON 2-DOOR REACH-IN COOLER ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK IN BACK KITCHEN.
Location: Kitchen (back)
Equipment: Hand sink
|
09/05/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH THEIR HANDS BEFORE PUTTING ON A PAIR OF GLOVES
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: PLEASE CLEAN TOP OF DISHMACHINE2: PLEASE CLEAN 4-DOOR COOLER DOOR HANDLES
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: PLEASE CLEAN TOP OF DISHMACHINE2: PLEASE CLEAN 4-DOOR COOLER DOOR HANDLES
Location: Cook line
Equipment: Upright cooler
|
04/27/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEES MUST WASH THEIR HANDS BEFORE PUTTING ON A PAIR OF GLOVES
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: PLEASE CLEAN TOP OF DISHMACHINE2: PLEASE CLEAN 4-DOOR COOLER DOOR HANDLES
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1: PLEASE CLEAN TOP OF DISHMACHINE2: PLEASE CLEAN 4-DOOR COOLER DOOR HANDLES
Location: Cook line
Equipment: Upright cooler
|
04/20/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: SLICED HAM IN UPRIGHT COOLER AT 59 DEGREES F
- 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: PIZZA BEING HELD WITHOUT TEMPERATURE CONTROL.
- 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: EMPLOYEE DID NOT WASH HANDS BETWEEN PAIRS OF GLOVES
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED IN COOLER ABOVE COOKED FOODS. PLEASE KEEP RAW ANIMAL PRODUCTS BELOW COOKED FOODS
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD KEPT IN UPRIGHT COOLER ON UPPER SHELF. PLEASE STORE EMPLOYEE FOOD SEPARATE FROM FOOD OFFERED FOR SALE
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES OF KITCHEN COOLER
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR HOT WATER HANDLE OF PREP SINK
Location: Kitchen (back)
Equipment: Prep sink
|
01/13/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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 HAM IN UPRIGHT COOLER AT 59 DEGREES F
- 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: PIZZA BEING HELD WITHOUT TEMPERATURE CONTROL.
- 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: EMPLOYEE DID NOT WASH HANDS BETWEEN PAIRS OF GLOVES
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS STORED IN COOLER ABOVE COOKED FOODS. PLEASE KEEP RAW ANIMAL PRODUCTS BELOW COOKED FOODS
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE FOOD KEPT IN UPRIGHT COOLER ON UPPER SHELF. PLEASE STORE EMPLOYEE FOOD SEPARATE FROM FOOD OFFERED FOR SALE
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN WIRE SHELVES OF KITCHEN COOLER
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE REPAIR HOT WATER HANDLE OF PREP SINK
Location: Kitchen (back)
Equipment: Prep sink
|
01/06/2012 | Routine |
Restaurant representatives - add corrected or new information about FAZOLI'S #1621, 7511 E WASHINGTON ST, Indianapolis, IN »