- 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: CONTAINER OF SEALED BOW-TIE PASTA NOT DATE-MARKED AT KITCHEN (TEMPING AT 44 F)--DISCARDED.MANAGEMENT STATED THAT PASTA WAS COOKED YESTERDAY 8/27/14.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
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: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Dish machine area
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: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Prep area
Equipment: Hand sink
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND FILTERS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR MATS.
Location: Bar
- 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.
Location: Kitchen
Equipment: Ice cream freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN ICE CREAM FREEZER.
Location: Kitchen
Equipment: Ice cream freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR WOMENS RESTROOM HANDSINK AT HANDICAP STALL (LEAKS AND FAUCET KNOB).*CORRECTIVE ACTION* SERVICE REPAIR ON-SITE DURING THE ROUTINE INSPECTION.
Location: Womens restroom
Equipment: Hand sink
|
09/04/2014 | Recheck |
- Date marking (corrected on site)
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: CONTAINER OF SEALED BOW-TIE PASTA NOT DATE-MARKED AT KITCHEN (TEMPING AT 44 F)--DISCARDED.MANAGEMENT STATED THAT PASTA WAS COOKED YESTERDAY 8/27/14.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: INCLUDING SOAP AND PAPERTOWEL DISPENSERS.
Location: Prep area
Equipment: Hand sink
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND FILTERS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS AND BAR FLOOR MATS.
Location: Bar
- 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.
Location: Kitchen
Equipment: Ice cream freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE KITCHEN ICE CREAM FREEZER.
Location: Kitchen
Equipment: Ice cream freezer
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR WOMENS RESTROOM HANDSINK AT HANDICAP STALL (LEAKS AND FAUCET KNOB).*CORRECTIVE ACTION* SERVICE REPAIR ON-SITE DURING THE ROUTINE INSPECTION.
Location: Womens restroom
Equipment: Hand sink
|
08/28/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MASHED POTATOES ON COOK-LINE STEAM WELL AT 126 F - 131 F.COOK STATED THAT COLD MILK WAS ADDED TO POTATOES TO CAUSE HOT-HOLDING TEMPERATURE TO DECREASE.*CORRECTIVE ACTION* HOLDING UNIT TEMPEARTURE GAUGE WAS INCREASED TO PROVIDE PROPER HOT-HOLDING TEMPERATURE FOR MASHED POTATOES.
Location: Kitchen
Equipment: Steam table
- 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (0PPM); REPAIR TO ENSURE THAT DISHMACHINE SANITIZER CONCENTRATION IS MAINTAINED AT 50 - 100 PPM FOR CHLORINE.DISCONTINUE USE UNTIL REPAIRS HAVE BEEN COMPLETED; USE KITCHEN DISHMACHINE OR PROVIDED BAR 4-BAY SINK TO MANUALLY WASH BAR DISHES/GLASSWARE.
Location: Bar
Equipment: Dishmachine
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT KITCHEN AND BAR HANDSINKS THAT ARE NOT FUNCTIONING.
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT KITCHEN AND BAR HANDSINKS THAT ARE NOT FUNCTIONING.
Location: Kitchen
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS AT KITCHEN WEARING WATCHES AND BRACELETS WHILE PREPARING AND HANDLING FOOD--DISCONTINUE THIS BEHAVIOR.
- 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: FOOD HANDLER IN KITCHEN DESSERT PREP STATION NOT WEARING HAIR RESTRAINT--PROVIDE AND DISCONTINUE THIS BEHAVIOR.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE DINING ROOM FIRE-EXTINGUISHER UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
Location: Dining room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEMS; INCLUDING FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, KITCHEN DRY STORAGE FLOORS AND BANANA STORAGE CLOSET FLOORS AT KITCHEN.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, KITCHEN DRY STORAGE FLOORS AND BANANA STORAGE CLOSET FLOORS AT KITCHEN.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, KITCHEN DRY STORAGE FLOORS AND BANANA STORAGE CLOSET FLOORS AT KITCHEN.
Location: Dry storage
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BOTH KITCHEN DISHMACHINES (INTERIOR AND EXTERIOR SURFACES). DO NOT STORED ITEMS ON TOP OF DISHMACHINE OR USE AS STORAGE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) KITCHEN HANDSINK SOAP DISPENSER NOT FUNCTIONING PROPERLY--REPAIR.2) REPAIR ALL DISHMACHINE DOOR LEAKS/SEALS WHERE NEEDED AT KITCHEN MINI DISHMACHINE.3) REPAIR LEAKY DAMAGED KITCHEN DISHMACHINE SPRAYER HOSE DISPENSER HEAD.4) REPAIR KITCHEN DISHMACHINE LOCATION CLEAN DISH STORAGE SHELVING RACK SPLASH SHIELDS.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) KITCHEN HANDSINK SOAP DISPENSER NOT FUNCTIONING PROPERLY--REPAIR.2) REPAIR ALL DISHMACHINE DOOR LEAKS/SEALS WHERE NEEDED AT KITCHEN MINI DISHMACHINE.3) REPAIR LEAKY DAMAGED KITCHEN DISHMACHINE SPRAYER HOSE DISPENSER HEAD.4) REPAIR KITCHEN DISHMACHINE LOCATION CLEAN DISH STORAGE SHELVING RACK SPLASH SHIELDS.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MINI BAR SPEEDRAILS AND KITCHEN SHELVING/COUNTER-TOPS AT BEVERAGE STATION KITCHEN LOCATION.2) ALSO IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEVERAGE SERVERS STATION REACH-IN-COOLER INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR TRACKS AND FANGUARDS, ETC.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MINI BAR SPEEDRAILS AND KITCHEN SHELVING/COUNTER-TOPS AT BEVERAGE STATION KITCHEN LOCATION.2) ALSO IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEVERAGE SERVERS STATION REACH-IN-COOLER INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR TRACKS AND FANGUARDS, ETC.
Location: 2nd bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MINI BAR SPEEDRAILS AND KITCHEN SHELVING/COUNTER-TOPS AT BEVERAGE STATION KITCHEN LOCATION.2) ALSO IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEVERAGE SERVERS STATION REACH-IN-COOLER INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR TRACKS AND FANGUARDS, ETC.
Location: Kitchen
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND SMALL KITCHEN MINI BAR ICE BIN INTERIOR SURFACES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Bar
Equipment: Ice bin
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND SMALL KITCHEN MINI BAR ICE BIN INTERIOR SURFACES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice bin
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND SMALL KITCHEN MINI BAR ICE BIN INTERIOR SURFACES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: 2nd bar
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND SMALL KITCHEN MINI BAR ICE BIN INTERIOR SURFACES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
|
03/04/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: MASHED POTATOES ON COOK-LINE STEAM WELL AT 126 F - 131 F.COOK STATED THAT COLD MILK WAS ADDED TO POTATOES TO CAUSE HOT-HOLDING TEMPERATURE TO DECREASE.*CORRECTIVE ACTION* HOLDING UNIT TEMPEARTURE GAUGE WAS INCREASED TO PROVIDE PROPER HOT-HOLDING TEMPERATURE FOR MASHED POTATOES.
Location: Kitchen
Equipment: Steam table
- 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (0PPM); REPAIR TO ENSURE THAT DISHMACHINE SANITIZER CONCENTRATION IS MAINTAINED AT 50 - 100 PPM FOR CHLORINE.DISCONTINUE USE UNTIL REPAIRS HAVE BEEN COMPLETED; USE KITCHEN DISHMACHINE OR PROVIDED BAR 4-BAY SINK TO MANUALLY WASH BAR DISHES/GLASSWARE.
Location: Bar
Equipment: Dishmachine
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT KITCHEN AND BAR HANDSINKS THAT ARE NOT FUNCTIONING.
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT KITCHEN AND BAR HANDSINKS THAT ARE NOT FUNCTIONING.
Location: Kitchen
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS AT KITCHEN WEARING WATCHES AND BRACELETS WHILE PREPARING AND HANDLING FOOD--DISCONTINUE THIS BEHAVIOR.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLER IN KITCHEN DESSERT PREP STATION NOT WEARING HAIR RESTRAINT--PROVIDE AND DISCONTINUE THIS BEHAVIOR.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE DINING ROOM FIRE-EXTINGUISHER UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN NOVEMBER OF 2012)
Location: Dining room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEMS; INCLUDING FILTERS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, KITCHEN DRY STORAGE FLOORS AND BANANA STORAGE CLOSET FLOORS AT KITCHEN.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, KITCHEN DRY STORAGE FLOORS AND BANANA STORAGE CLOSET FLOORS AT KITCHEN.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS, KITCHEN DRY STORAGE FLOORS AND BANANA STORAGE CLOSET FLOORS AT KITCHEN.
Location: Dry storage
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BOTH KITCHEN DISHMACHINES (INTERIOR AND EXTERIOR SURFACES). DO NOT STORED ITEMS ON TOP OF DISHMACHINE OR USE AS STORAGE.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) KITCHEN HANDSINK SOAP DISPENSER NOT FUNCTIONING PROPERLY--REPAIR.2) REPAIR ALL DISHMACHINE DOOR LEAKS/SEALS WHERE NEEDED AT KITCHEN MINI DISHMACHINE.3) REPAIR LEAKY DAMAGED KITCHEN DISHMACHINE SPRAYER HOSE DISPENSER HEAD.4) REPAIR KITCHEN DISHMACHINE LOCATION CLEAN DISH STORAGE SHELVING RACK SPLASH SHIELDS.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) KITCHEN HANDSINK SOAP DISPENSER NOT FUNCTIONING PROPERLY--REPAIR.2) REPAIR ALL DISHMACHINE DOOR LEAKS/SEALS WHERE NEEDED AT KITCHEN MINI DISHMACHINE.3) REPAIR LEAKY DAMAGED KITCHEN DISHMACHINE SPRAYER HOSE DISPENSER HEAD.4) REPAIR KITCHEN DISHMACHINE LOCATION CLEAN DISH STORAGE SHELVING RACK SPLASH SHIELDS.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MINI BAR SPEEDRAILS AND KITCHEN SHELVING/COUNTER-TOPS AT BEVERAGE STATION KITCHEN LOCATION.2) ALSO IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEVERAGE SERVERS STATION REACH-IN-COOLER INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR TRACKS AND FANGUARDS, ETC.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MINI BAR SPEEDRAILS AND KITCHEN SHELVING/COUNTER-TOPS AT BEVERAGE STATION KITCHEN LOCATION.2) ALSO IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEVERAGE SERVERS STATION REACH-IN-COOLER INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR TRACKS AND FANGUARDS, ETC.
Location: 2nd bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN MINI BAR SPEEDRAILS AND KITCHEN SHELVING/COUNTER-TOPS AT BEVERAGE STATION KITCHEN LOCATION.2) ALSO IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN BEVERAGE SERVERS STATION REACH-IN-COOLER INTERIOR/EXTERIOR SURFACES; INCLUDING DOOR TRACKS AND FANGUARDS, ETC.
Location: Kitchen
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND SMALL KITCHEN MINI BAR ICE BIN INTERIOR SURFACES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Bar
Equipment: Ice bin
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND SMALL KITCHEN MINI BAR ICE BIN INTERIOR SURFACES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice bin
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND SMALL KITCHEN MINI BAR ICE BIN INTERIOR SURFACES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: 2nd bar
- 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) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MAIN BAR AND SMALL KITCHEN MINI BAR ICE BIN INTERIOR SURFACES WHERE NEEDED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE INTERIOR AND EXTERIOR SURFACES.
Location: Kitchen
Equipment: Ice machine
|
02/24/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT BUFFET HOLDING AT 132 F--DISCARDED.*CORRECTIVE ACTION*--RICE WAS REPLENISHED AND HOLDING ABOVE 135 F.
Location: Buffet
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLE AT KITCHEN MOPSINK.
Location: Kitchen (back)
- 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.(ECOLAB SERVICE TECH CONTACTED DURING INSPECTION)*DISCONTINUE USE OF BAR DISHMACHINE AND USE ALTERNATE DISHMACHINE AND MANUALLY WAREWASHING THAT IS FUNCTIONING PROPERLY UNTIL REPAIRS ARE COMPLETED.
Location: Bar
Equipment: Dishmachine
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Mixer
- 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 BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD HANDLER ON COOK-LINE IN KITCHEN USING SMALL TRAY TO SCOOP AND DISPENSE COOKED RICE OUT OF BOILER--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLE TO DISPENSE RICE.
Location: Kitchen
- 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: CLEAN UTENSILS AND DISHWARE STORED ABOVE KITCHEN 3-BAY SINK WHERE DIRY DISHES ARE ALSO STORED AND WASHED--REMOVE AND STORED CLEAN UTENSILS/DISHWARE IN SANITARY LOCATIONS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR LIGHT AT MEAT COOKER HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: ELIMINATE GAPS/OPENINGS AT BOTTOM OF BACK SIDE DOOR SWEEP (EX. DELIVERY DOOR).
Location: Kitchen (back)
- Dumpster lids / missing (corrected)
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE HOOD SYSTEM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN LIQUOR DRY STORAGE ROOM SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN LIQUOR DRY STORAGE ROOM SHELVING.
Location: Dry storage
|
08/05/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE AT BUFFET HOLDING AT 132 F--DISCARDED.*CORRECTIVE ACTION*--RICE WAS REPLENISHED AND HOLDING ABOVE 135 F.
Location: Buffet
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLE AT KITCHEN MOPSINK.
Location: Kitchen (back)
- 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR TO ENSURE DISHMACHINE IS SANITIZING FOR CHLORINE AT 50 - 100 PPM.(ECOLAB SERVICE TECH CONTACTED DURING INSPECTION)*DISCONTINUE USE OF BAR DISHMACHINE AND USE ALTERNATE DISHMACHINE AND MANUALLY WAREWASHING THAT IS FUNCTIONING PROPERLY UNTIL REPAIRS ARE COMPLETED.
Location: Bar
Equipment: Dishmachine
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Mixer
- 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: IN-PLACE SANITIZER BUCKET BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: FOOD HANDLER ON COOK-LINE IN KITCHEN USING SMALL TRAY TO SCOOP AND DISPENSE COOKED RICE OUT OF BOILER--DISCONTINUE THIS BEHAVIOR.USE ONLY APPROVED FOOD GRADE UTENSILS WITH HANDLE TO DISPENSE RICE.
Location: Kitchen
- Improper storage location (corrected on site)
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: CLEAN UTENSILS AND DISHWARE STORED ABOVE KITCHEN 3-BAY SINK WHERE DIRY DISHES ARE ALSO STORED AND WASHED--REMOVE AND STORED CLEAN UTENSILS/DISHWARE IN SANITARY LOCATIONS.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR LIGHT AT MEAT COOKER HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: ELIMINATE GAPS/OPENINGS AT BOTTOM OF BACK SIDE DOOR SWEEP (EX. DELIVERY DOOR).
Location: Kitchen (back)
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Location: Dumpster area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE HOOD SYSTEM.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN LIQUOR DRY STORAGE ROOM SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN LIQUOR DRY STORAGE ROOM SHELVING.
Location: Dry storage
|
07/29/2013 | Routine |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BACK KITCHEN HANDSINK SOILED WITH MINOR RAW MEAT RESIDUE.
Location: Kitchen
Equipment: Hand sink
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH--REMOVE.
- Readable thermometer
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: REPLACE BROKEN THERMOMETER AT KITCHEN PREP LOCATION REACH-IN-COOLER LOCATED BY KITCHEN MAIN WALK-IN-COOLER AND PREP SINK.
Location: Kitchen
Equipment: Reach in cooler
- Readable thermometer
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: REPLACE BROKEN THERMOMETER AT KITCHEN PREP LOCATION REACH-IN-COOLER LOCATED BY KITCHEN MAIN WALK-IN-COOLER AND PREP SINK.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER AND WALK-IN-MEAT COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS IN KITCHEN WHERE NEEDED.-SOILED BOTTOM SHELVING OF BEER REACH-IN-COOLER AT KITCHEN EXPO/BEVERAGE SERVICE STATION AND BAR REACH-IN-COOLER BOTTOM SHELVING WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS IN KITCHEN WHERE NEEDED.-SOILED BOTTOM SHELVING OF BEER REACH-IN-COOLER AT KITCHEN EXPO/BEVERAGE SERVICE STATION AND BAR REACH-IN-COOLER BOTTOM SHELVING WHERE NEEDED.
Location: Expo line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS IN KITCHEN WHERE NEEDED.-SOILED BOTTOM SHELVING OF BEER REACH-IN-COOLER AT KITCHEN EXPO/BEVERAGE SERVICE STATION AND BAR REACH-IN-COOLER BOTTOM SHELVING WHERE NEEDED.
Location: Bar
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: MONITOR DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
02/28/2013 | 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 ...
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED AT COOK-LINE AND DISHMACHINE LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED AT COOK-LINE AND DISHMACHINE LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN, SANITIZE AND DEFROST KITCHEN ICE CREAM FREEZER.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN, SANITIZE AND DEFROST KITCHEN ICE CREAM FREEZER.
Location: Kitchen
Equipment: Ice cream freezer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR MEAT PREP ROOM PREP SINK FAUCET.
Location: Meat room
Equipment: Prep sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BOTH COOK-LINE AND MEAT HOOD SYSTEMS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BOTH COOK-LINE AND MEAT HOOD SYSTEMS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BOTH COOK-LINE AND MEAT HOOD SYSTEMS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BOTH COOK-LINE AND MEAT HOOD SYSTEMS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION HOOD INTERIOR SURFACES AND BOTH KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.CLEAN SOILED CEILING TILES/VENTS WHERE NEEDED AT KITCHEN COOK-LINE LOCATION.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION HOOD INTERIOR SURFACES AND BOTH KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.CLEAN SOILED CEILING TILES/VENTS WHERE NEEDED AT KITCHEN COOK-LINE LOCATION.
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION HOOD INTERIOR SURFACES AND BOTH KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.CLEAN SOILED CEILING TILES/VENTS WHERE NEEDED AT KITCHEN COOK-LINE LOCATION.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING ABOVE COOK-LINE LOCATION.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING ABOVE COOK-LINE LOCATION.
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: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGED MEAT SITTING IN STAGNANT WATER AT MEAT PREP ROOM PREP SINK.
Location: Meat room
Equipment: Prep sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER AT BAR BROKEN--REPLACE.
Location: Bar
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN DISHMACHINES.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR SELF-CLOSING DEVICE ON WALK-IN-COOLER DOOR.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP BUTTER COVERED PROPERLY AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Bar
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Walk-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.
Location: Main bar
Equipment: Soda gun & holster
- 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.
Location: Kitchen
Equipment: Soda gun & holster
- 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.
Location: Bar
- 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.
Location: Kitchen
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
|
08/22/2012 | 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 ...
- 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: OPEN EMPLOYEE DRINK STORED AT COOK-LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN, SANITIZE AND DEFROST KITCHEN ICE CREAM FREEZER.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN, SANITIZE AND DEFROST KITCHEN ICE CREAM FREEZER.
Location: Kitchen
Equipment: Ice cream freezer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR MEAT PREP ROOM PREP SINK FAUCET.
Location: Meat room
Equipment: Prep sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BOTH COOK-LINE AND MEAT HOOD SYSTEMS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BOTH COOK-LINE AND MEAT HOOD SYSTEMS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BOTH COOK-LINE AND MEAT HOOD SYSTEMS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BOTH COOK-LINE AND MEAT HOOD SYSTEMS, WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION HOOD INTERIOR SURFACES AND BOTH KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.CLEAN SOILED CEILING TILES/VENTS WHERE NEEDED AT KITCHEN COOK-LINE LOCATION.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION HOOD INTERIOR SURFACES AND BOTH KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.CLEAN SOILED CEILING TILES/VENTS WHERE NEEDED AT KITCHEN COOK-LINE LOCATION.
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISHMACHINE LOCATION HOOD INTERIOR SURFACES AND BOTH KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS.CLEAN SOILED CEILING TILES/VENTS WHERE NEEDED AT KITCHEN COOK-LINE LOCATION.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING ABOVE COOK-LINE LOCATION.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING ABOVE COOK-LINE LOCATION.
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: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGED MEAT SITTING IN STAGNANT WATER AT MEAT PREP ROOM PREP SINK.
Location: Meat room
Equipment: Prep sink
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: CURRENT THERMOMETER INSIDE REACH-IN-COOLER AT BAR BROKEN--REPLACE.
Location: Bar
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF EXTERIOR SURFACES OF KITCHEN DISHMACHINES.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR SELF-CLOSING DEVICE ON WALK-IN-COOLER DOOR.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP BUTTER COVERED PROPERLY AT WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Bar
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED INTERIOR SURFACES OF MAIN BAR REACH-IN-COOLER BOTTOM SHELVING (POOLING/CONDENSATION LEAKS???).-SOILED INTERIOR FANGUARDS AT DESSERT REACH-IN-SEE THRU COOLER AND ALSO AT EXPO SEE-THRU REACH-IN-TRUE COOLERS.-SOILED REACH-IN-COOLER BOTTOM SHELVING SURFACES AT KITCHEN EXPO-LINE LOCATION.-SOILED KITCHEN BAR SHELVING AND SURFACES.-SOILED WALK-IN-COOLER FANGUARDS.
Location: Walk-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.
Location: Main bar
Equipment: Soda gun & holster
- 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.
Location: Kitchen
Equipment: Soda gun & holster
- 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.
Location: Bar
- 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.
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
|
08/14/2012 | Routine |
| No violation noted during this evaluation. | 02/15/2012 | Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meat hot holding on "proof" setting. Change to "hold" setting02/02/12:Was found on "proof" setting again, need to put on "Hold" setting to hold at meats at 135 F
Location: Kitchen
Equipment: Warming drawers
- 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 observed washing hands at 3-bay
- 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: Meat prep area: Chicken over beef
Location: Kitchen
Equipment: Walk in cooler
- 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: Baked potatoes stacked. Don't stack potatoes.
Location: Kitchen
Equipment: Walk in cooler
|
02/02/2012 | Super Bowl Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Meat hot holding on "proof" setting. Change to "hold" setting
Location: Kitchen
Equipment: Warming drawers
- 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: Employee observed washing hands at 3-bay
- 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: Meat prep area: Chicken over beef
Location: Kitchen
Equipment: Walk in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Baked potatoes stacked. Don't stack potatoes.
Location: Kitchen
Equipment: Walk in cooler
|
01/30/2012 | Super Bowl 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: REPAIR BAR REACH-IN-COOLER AT 80 F--SOME FOOD AND POTENTIALLY HAZARDOUS DRINKS WERE DISCARDED. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD OR DRINKS IN REFRIGERATION UNIT UNTIL REPAIRS ARE COMPLETED.
Location: Bar
Equipment: Reach in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY; INCLUDING WATER.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY; INCLUDING WATER.
Location: Prep area
- 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: REMOVE TRASH CAN FROM IN FRONT OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: ENSURE THAT SANITIZER BUCKETS ARE BEING CHANGED EVERY 2 HOURS.
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: ENSURE THAT SANITIZER BUCKETS ARE BEING CHANGED EVERY 2 HOURS.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF MEAT-COOKER HOOD SYSTEM.PROVIDE LIGHT WHERE AT INTERIOR OF DISHMACHINE HOOD WHERE OUT (AT DISHMACHINE WHERE GLASSES ARE WASHED).
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF MEAT-COOKER HOOD SYSTEM.PROVIDE LIGHT WHERE AT INTERIOR OF DISHMACHINE HOOD WHERE OUT (AT DISHMACHINE WHERE GLASSES ARE WASHED).
Location: Dish machine area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS AND KITCHEN/RESTROOM CEILING VENTS WHERE NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS AND KITCHEN/RESTROOM CEILING VENTS WHERE NEEDED.
Location: Restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS AND KITCHEN/RESTROOM CEILING VENTS WHERE NEEDED.
Location: Emp restroom
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER WHERE MISSING AT MEAT-COOKER LOCATION WHERE CHEST FREEZERS ARE LOCATED.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER WHERE MISSING AT MEAT-COOKER LOCATION WHERE CHEST FREEZERS ARE LOCATED.
Location: Kitchen
Equipment: Ice cream freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER WHERE MISSING AT MEAT-COOKER LOCATION WHERE CHEST FREEZERS ARE LOCATED.
Location: Kitchen
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES; DO NOT STORE ITEMS ON TOP OF DISHMACHINE OR USE AS A STORAGE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED REACH-IN-COOLER FANGUARD UNITS WHERE NEEDED AT COOLER CEILING LOCATION.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED REACH-IN-COOLER FANGUARD UNITS WHERE NEEDED AT COOLER CEILING LOCATION.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED REACH-IN-COOLER FANGUARD UNITS WHERE NEEDED AT COOLER CEILING LOCATION.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED REACH-IN-COOLER FANGUARD UNITS WHERE NEEDED AT COOLER CEILING LOCATION.
Location: Bar
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.
Location: Bar
Equipment: Ice bin
- 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.
Location: Bar
Equipment: Soda gun & holster
- 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: ICE SCOOP AT BAR ICE BIN LAYING DOWN IN ICE BIN--DISCONTINUE.STORE ICE SCOOP IN PROPER ICE SCOOP HOLDER, ON SANITARY CLEAN SURFACE, OR IN ICE WITH HANDLE UP AND OUT.
Location: Bar
Equipment: Ice bin
|
01/10/2012 | 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
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR BAR REACH-IN-COOLER AT 80 F--SOME FOOD AND POTENTIALLY HAZARDOUS DRINKS WERE DISCARDED. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD OR DRINKS IN REFRIGERATION UNIT UNTIL REPAIRS ARE COMPLETED.
Location: Bar
Equipment: Reach in cooler
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY; INCLUDING WATER.
Location: Kitchen
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL CHEMICAL SPRAY BOTTLES PROPERLY; INCLUDING WATER.
Location: Prep area
- 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: REMOVE TRASH CAN FROM IN FRONT OF BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- 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: SANITIZER FOR QUAT AT 0 PPM - 100 PPM AT IN-PLACE SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER. SANITIZER CONTAINER AT 3-BAY SINK DISPENSER WAS EMPTY.
Location: Kitchen
- 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: SANITIZER FOR QUAT AT 0 PPM - 100 PPM AT IN-PLACE SANITIZER BUCKETS AND AT 3-BAY SINK DISPENSER. SANITIZER CONTAINER AT 3-BAY SINK DISPENSER WAS EMPTY.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF MEAT-COOKER HOOD SYSTEM.PROVIDE LIGHT WHERE AT INTERIOR OF DISHMACHINE HOOD WHERE OUT (AT DISHMACHINE WHERE GLASSES ARE WASHED).
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF MEAT-COOKER HOOD SYSTEM.PROVIDE LIGHT WHERE AT INTERIOR OF DISHMACHINE HOOD WHERE OUT (AT DISHMACHINE WHERE GLASSES ARE WASHED).
Location: Dish machine area
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS AND KITCHEN/RESTROOM CEILING VENTS WHERE NEEDED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS AND KITCHEN/RESTROOM CEILING VENTS WHERE NEEDED.
Location: Restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR FILTERS AND KITCHEN/RESTROOM CEILING VENTS WHERE NEEDED.
Location: Emp restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER WHERE MISSING AT MEAT-COOKER LOCATION WHERE CHEST FREEZERS ARE LOCATED.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER WHERE MISSING AT MEAT-COOKER LOCATION WHERE CHEST FREEZERS ARE LOCATED.
Location: Kitchen
Equipment: Ice cream freezer
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER WHERE MISSING AT MEAT-COOKER LOCATION WHERE CHEST FREEZERS ARE LOCATED.
Location: Kitchen
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES; DO NOT STORE ITEMS ON TOP OF DISHMACHINE OR USE AS A STORAGE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE ROOM SHELVING.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED REACH-IN-COOLER FANGUARD UNITS WHERE NEEDED AT COOLER CEILING LOCATION.-SOILED REACH-IN-COOLER SURFACES AND SHELVING AT KITCHEN LIQUOR, WATER, AND GLASS STORAGE REFRIGERATION UNITS WHERE NEEDED--COOLERS LOCATED AT KITCHEN BEVERAGE SERVICE STATIONS AND LIQUOR BAR LOCATION.-SOILED BAR REACH-IN-COOLER WHERE NEEDED (INTERIOR SURFACES/SHELVING).
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE ROOM SHELVING.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED REACH-IN-COOLER FANGUARD UNITS WHERE NEEDED AT COOLER CEILING LOCATION.-SOILED REACH-IN-COOLER SURFACES AND SHELVING AT KITCHEN LIQUOR, WATER, AND GLASS STORAGE REFRIGERATION UNITS WHERE NEEDED--COOLERS LOCATED AT KITCHEN BEVERAGE SERVICE STATIONS AND LIQUOR BAR LOCATION.-SOILED BAR REACH-IN-COOLER WHERE NEEDED (INTERIOR SURFACES/SHELVING).
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE ROOM SHELVING.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED REACH-IN-COOLER FANGUARD UNITS WHERE NEEDED AT COOLER CEILING LOCATION.-SOILED REACH-IN-COOLER SURFACES AND SHELVING AT KITCHEN LIQUOR, WATER, AND GLASS STORAGE REFRIGERATION UNITS WHERE NEEDED--COOLERS LOCATED AT KITCHEN BEVERAGE SERVICE STATIONS AND LIQUOR BAR LOCATION.-SOILED BAR REACH-IN-COOLER WHERE NEEDED (INTERIOR SURFACES/SHELVING).
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED DRY STORAGE ROOM SHELVING.-SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED REACH-IN-COOLER FANGUARD UNITS WHERE NEEDED AT COOLER CEILING LOCATION.-SOILED REACH-IN-COOLER SURFACES AND SHELVING AT KITCHEN LIQUOR, WATER, AND GLASS STORAGE REFRIGERATION UNITS WHERE NEEDED--COOLERS LOCATED AT KITCHEN BEVERAGE SERVICE STATIONS AND LIQUOR BAR LOCATION.-SOILED BAR REACH-IN-COOLER WHERE NEEDED (INTERIOR SURFACES/SHELVING).
Location: Bar
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.
Location: Bar
Equipment: Ice bin
- 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.
Location: Bar
Equipment: Soda gun & holster
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP AT BAR ICE BIN LAYING DOWN IN ICE BIN--DISCONTINUE.STORE ICE SCOOP IN PROPER ICE SCOOP HOLDER, ON SANITARY CLEAN SURFACE, OR IN ICE WITH HANDLE UP AND OUT.
Location: Bar
Equipment: Ice bin
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01/03/2012 | Routine |
Restaurant representatives - add corrected or new information about FOGO DE CHAO CHURRASCARIA, 117 E WASHINGTON ST, Indianapolis, IN »