- 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: 7/11/2014: PREPARE SANITIZER SOLUTION IN SPRAY BOTTLE DAILY. BLEACH SOLUTION DOES NOT LAST MORE THEN A FEW HOURS IN A SPRAY BOTTLE. USE TEST STRIPS TO VERIFY CONCENTRATION. BLEACH SOLUTION MORE THEN 24 HOURS OLD WILL TEST AT 200+ PPM. MAINTAIN SOLUTION BETWEEN 50-100 PPM.
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: 7/11/2014: (1) REPAIR SCREEN AT WINDOW ABOVE PREP TABLE IN KITCHEN. (2) SEAL BACK DOOR BY WALK-IN FREEZER. LIGHT SHOWING THRU BOTTOM OF DOOR.
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: 7/11/2014: (1) REPAIR SCREEN AT WINDOW ABOVE PREP TABLE IN KITCHEN. (2) SEAL BACK DOOR BY WALK-IN FREEZER. LIGHT SHOWING THRU BOTTOM OF DOOR.
Location: Walk-in freezer
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 7/11/2014: REMOVE ALL LITTER AND SPOILED FOOD FROM HALLWAY BY WALK-IN COOLER AND WALK-IN FREEZER. MAINTAIN.
Location: Walk-in freezer
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 7/11/2014: REMOVE ALL LITTER AND SPOILED FOOD FROM HALLWAY BY WALK-IN COOLER AND WALK-IN FREEZER. MAINTAIN.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/11/2014: REPAIR WALK-IN FREEZER DOOR SO THAT IT SHUTS PROPERLY. CURRENTLY, DOOR DOES NOT CLOSE AND SEAL.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 7/11/2014: STORE RESIDENT FOOD ITEMS IN WRAPPED/SEALED PACKAGES AWAY FROM FOOD ITEMS FOR KITCHEN SERVICE. LABEL RESIDENT FOOD ITEMS WITH RESIDENT NAME.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 7/11/2014: CLEAN AND SANITIZE DRAINBOARDS AT DISH MACHINE. MAINTAIN IN SANITARY CONDITION.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 7/11/2014: PROVIDE PAPER TOWELS AT HAND SINK IN KITCHEN. REPEAT VIOLATION.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 7/11/2014: CLEAN AND SANITIZE 3-BAY SINK AFTER USE. MAINTAIN. DO NOT ALLOW FOOD DEBRIS BUILD-UP.
Location: Three bay area
Equipment: 3-bay
|
07/22/2014 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 7/11/2014: PREPARE SANITIZER SOLUTION IN SPRAY BOTTLE DAILY. BLEACH SOLUTION DOES NOT LAST MORE THEN A FEW HOURS IN A SPRAY BOTTLE. USE TEST STRIPS TO VERIFY CONCENTRATION. BLEACH SOLUTION MORE THEN 24 HOURS OLD WILL TEST AT 200+ PPM. MAINTAIN SOLUTION BETWEEN 50-100 PPM.
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: 7/11/2014: (1) REPAIR SCREEN AT WINDOW ABOVE PREP TABLE IN KITCHEN. (2) SEAL BACK DOOR BY WALK-IN FREEZER. LIGHT SHOWING THRU BOTTOM OF DOOR.
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: 7/11/2014: (1) REPAIR SCREEN AT WINDOW ABOVE PREP TABLE IN KITCHEN. (2) SEAL BACK DOOR BY WALK-IN FREEZER. LIGHT SHOWING THRU BOTTOM OF DOOR.
Location: Walk-in freezer
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 7/11/2014: REMOVE ALL LITTER AND SPOILED FOOD FROM HALLWAY BY WALK-IN COOLER AND WALK-IN FREEZER. MAINTAIN.
Location: Walk-in freezer
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 7/11/2014: REMOVE ALL LITTER AND SPOILED FOOD FROM HALLWAY BY WALK-IN COOLER AND WALK-IN FREEZER. MAINTAIN.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 7/11/2014: REPAIR WALK-IN FREEZER DOOR SO THAT IT SHUTS PROPERLY. CURRENTLY, DOOR DOES NOT CLOSE AND SEAL.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 7/11/2014: STORE RESIDENT FOOD ITEMS IN WRAPPED/SEALED PACKAGES AWAY FROM FOOD ITEMS FOR KITCHEN SERVICE. LABEL RESIDENT FOOD ITEMS WITH RESIDENT NAME.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 7/11/2014: CLEAN AND SANITIZE DRAINBOARDS AT DISH MACHINE. MAINTAIN IN SANITARY CONDITION.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 7/11/2014: PROVIDE PAPER TOWELS AT HAND SINK IN KITCHEN. REPEAT VIOLATION.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 7/11/2014: CLEAN AND SANITIZE 3-BAY SINK AFTER USE. MAINTAIN. DO NOT ALLOW FOOD DEBRIS BUILD-UP.
Location: Three bay area
Equipment: 3-bay
|
07/11/2014 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE COOKING POT OF SOUP COOLING ON PREP TABLE TESTING AT 123 DEGREES FAHRENHEIT. SOUP TESTING AT 123 DEGREES FAHRENHEIT. VOLUNTEER STATES THAT SOUP HAS BEEN COOLING FOR ALMOST 2 HOURS. DISCARD SOUP. FOLLOW PROPER PROCEDURE FOR COOLING HOT FOODS.
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: SPRAY BOTTLE CONTAINING SANITIZER SOLUTION IS NOT LABELED. LABEL WITH CONTENTS.
- 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: VOLUNTEER DID NOT WASH HANDS WHEN ENTERING KITCHEN AND BEFORE HANDLING FOOD FOR PREPERATION. ALWAYS WASH HANDS WHEN ENTERING KITCHEN AND BEFORE HANDLING/PREPARING FOOD.
- 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: DISCONTINUE USING PLASTIC "THANK YOU" BAGS AS FOOD STORAGE CONTAINERS. USE APPROVED RIGID PLASTIC OR METAL CONTAINERS WITH LIDS. FOOD GRADE SEALABLE BAGS MAY ALSO BE USED.
Location: Walk-in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: VOLUNTEER DID NOT USE SOAP OR HOT WATER FOR WASHING HANDS. HANDS WERE RINSED UNDER COLD WATER AND DRIED WITH HAND TOWEL. FOLLOW PROPER PROCEDURE FOR WASHING HANDS IN FOOD SERVICE AREAS.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LABEL RAW MEATS AND POULTRY PACKAGES WITH DISCARD DATE IN WALK-IN COOLER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULBS IN EQUIPMENT/DISHES STORAGE ROOM.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: ORGANIZE AND ELEVATE ALL BOXES OF SINGLE SERVICE ITEMS OFF OF FLOOR IN SMALL ROOM OFF OF THE DISH MACHINE ROOM.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP COOLING IN LARGE COOKING POT ON PREP TABLE. DIVIDE INTO SMALLER CONTAINERS OR SHALLOW PANS. FOLLOW PROPER PROCEDURE FOR COOLING HOT FOODS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR FOOD WASTE GRINDER NEXT TO DISH MACHINE. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FLOORS OF WALK-IN COOLER AND WALK-IN FREEZER. DO NOT ALLOW FOOD DEBRIS TO BUILD-UP. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FLOORS OF WALK-IN COOLER AND WALK-IN FREEZER. DO NOT ALLOW FOOD DEBRIS TO BUILD-UP. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Walk-in freezer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: VOLUNTEER WASHED HANDS AT PREP SINK. WASH HANDS AT HAND SINK ONLY.
Location: Kitchen
Equipment: Prep sink
|
03/07/2014 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE COOKING POT OF SOUP COOLING ON PREP TABLE TESTING AT 123 DEGREES FAHRENHEIT. SOUP TESTING AT 123 DEGREES FAHRENHEIT. VOLUNTEER STATES THAT SOUP HAS BEEN COOLING FOR ALMOST 2 HOURS. DISCARD SOUP. FOLLOW PROPER PROCEDURE FOR COOLING HOT FOODS.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLE CONTAINING SANITIZER SOLUTION IS NOT LABELED. LABEL WITH CONTENTS.
- 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: VOLUNTEER DID NOT WASH HANDS WHEN ENTERING KITCHEN AND BEFORE HANDLING FOOD FOR PREPERATION. ALWAYS WASH HANDS WHEN ENTERING KITCHEN AND BEFORE HANDLING/PREPARING FOOD.
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USING PLASTIC "THANK YOU" BAGS AS FOOD STORAGE CONTAINERS. USE APPROVED RIGID PLASTIC OR METAL CONTAINERS WITH LIDS. FOOD GRADE SEALABLE BAGS MAY ALSO BE USED.
Location: Walk-in cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: VOLUNTEER DID NOT USE SOAP OR HOT WATER FOR WASHING HANDS. HANDS WERE RINSED UNDER COLD WATER AND DRIED WITH HAND TOWEL. FOLLOW PROPER PROCEDURE FOR WASHING HANDS IN FOOD SERVICE AREAS.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LABEL RAW MEATS AND POULTRY PACKAGES WITH DISCARD DATE IN WALK-IN COOLER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULBS IN EQUIPMENT/DISHES STORAGE ROOM.
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: ORGANIZE AND ELEVATE ALL BOXES OF SINGLE SERVICE ITEMS OFF OF FLOOR IN SMALL ROOM OFF OF THE DISH MACHINE ROOM.
Location: Dish machine area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: SOUP COOLING IN LARGE COOKING POT ON PREP TABLE. DIVIDE INTO SMALLER CONTAINERS OR SHALLOW PANS. FOLLOW PROPER PROCEDURE FOR COOLING HOT FOODS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR FOOD WASTE GRINDER NEXT TO DISH MACHINE. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FLOORS OF WALK-IN COOLER AND WALK-IN FREEZER. DO NOT ALLOW FOOD DEBRIS TO BUILD-UP. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FLOORS OF WALK-IN COOLER AND WALK-IN FREEZER. DO NOT ALLOW FOOD DEBRIS TO BUILD-UP. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Walk-in freezer
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: VOLUNTEER WASHED HANDS AT PREP SINK. WASH HANDS AT HAND SINK ONLY.
Location: Kitchen
Equipment: Prep sink
|
02/28/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND IN EQUIPMENT STORAGE ROOM OFF OF KITCHEN. CLEAN AND SANITIZE ALL AREAS AND EQUIPMENT AFFECTED. PLUG AND PATCH ANY CRACKS, CREVICES OR HOLES IN WALLS. CONTACT PEST CONTROL SERVICES FOR AGGRESSIVE TREATMENT.
Location: Back room
- 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 TESTING AT 200+ PPM. BLEACH SOLUTION IN SPRAY BOTTLE MADE 3 DAYS AGO. SOLUTION IS NOT EFFECTIVE FOR MORE THEN A FEW HOURS AT A TIME. SOLUTION SHALL BE MADE FRESH DAILY AND REMADE AS NEEDED. SUGGEST USING BUCKET INSTEAD OF SPRAY BOTTLE. DISCARD BLEACH SOLUTION AT END OF EACH SHIFT.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNUSED ITEMS FROM DRY STORAGE AREA. ORGANIZE ITEMS IN DRY STORAGE AREA.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT IN DISH MACHINE AREA IS SOILED. CLEAN AND SANITIZE DRAINBOARDS, DISH MACHINE, FOOD DISPOSAL, 2-BAY SINK AND 3-BAY SINK. MAINTAIN. DO NOT LEAVE SOILED DISHES SITTING OVER NIGHT. REMOVE TRASH AND DISPOSE OF EACH NIGHT OR STORE IN SEALED WASTE CANS WITH LIDS.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT IN DISH MACHINE AREA IS SOILED. CLEAN AND SANITIZE DRAINBOARDS, DISH MACHINE, FOOD DISPOSAL, 2-BAY SINK AND 3-BAY SINK. MAINTAIN. DO NOT LEAVE SOILED DISHES SITTING OVER NIGHT. REMOVE TRASH AND DISPOSE OF EACH NIGHT OR STORE IN SEALED WASTE CANS WITH LIDS.
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT IN DISH MACHINE AREA IS SOILED. CLEAN AND SANITIZE DRAINBOARDS, DISH MACHINE, FOOD DISPOSAL, 2-BAY SINK AND 3-BAY SINK. MAINTAIN. DO NOT LEAVE SOILED DISHES SITTING OVER NIGHT. REMOVE TRASH AND DISPOSE OF EACH NIGHT OR STORE IN SEALED WASTE CANS WITH LIDS.
Equipment: 2-bay
|
11/06/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND IN EQUIPMENT STORAGE ROOM OFF OF KITCHEN. CLEAN AND SANITIZE ALL AREAS AND EQUIPMENT AFFECTED. PLUG AND PATCH ANY CRACKS, CREVICES OR HOLES IN WALLS. CONTACT PEST CONTROL SERVICES FOR AGGRESSIVE TREATMENT.
Location: Back room
- 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 TESTING AT 200+ PPM. BLEACH SOLUTION IN SPRAY BOTTLE MADE 3 DAYS AGO. SOLUTION IS NOT EFFECTIVE FOR MORE THEN A FEW HOURS AT A TIME. SOLUTION SHALL BE MADE FRESH DAILY AND REMADE AS NEEDED. SUGGEST USING BUCKET INSTEAD OF SPRAY BOTTLE. DISCARD BLEACH SOLUTION AT END OF EACH SHIFT.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNUSED ITEMS FROM DRY STORAGE AREA. ORGANIZE ITEMS IN DRY STORAGE AREA.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT IN DISH MACHINE AREA IS SOILED. CLEAN AND SANITIZE DRAINBOARDS, DISH MACHINE, FOOD DISPOSAL, 2-BAY SINK AND 3-BAY SINK. MAINTAIN. DO NOT LEAVE SOILED DISHES SITTING OVER NIGHT. REMOVE TRASH AND DISPOSE OF EACH NIGHT OR STORE IN SEALED WASTE CANS WITH LIDS.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT IN DISH MACHINE AREA IS SOILED. CLEAN AND SANITIZE DRAINBOARDS, DISH MACHINE, FOOD DISPOSAL, 2-BAY SINK AND 3-BAY SINK. MAINTAIN. DO NOT LEAVE SOILED DISHES SITTING OVER NIGHT. REMOVE TRASH AND DISPOSE OF EACH NIGHT OR STORE IN SEALED WASTE CANS WITH LIDS.
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT IN DISH MACHINE AREA IS SOILED. CLEAN AND SANITIZE DRAINBOARDS, DISH MACHINE, FOOD DISPOSAL, 2-BAY SINK AND 3-BAY SINK. MAINTAIN. DO NOT LEAVE SOILED DISHES SITTING OVER NIGHT. REMOVE TRASH AND DISPOSE OF EACH NIGHT OR STORE IN SEALED WASTE CANS WITH LIDS.
Equipment: 2-bay
|
10/30/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS IN DRY STORAGE CLOSET, NEXT TO DISH MACHINE ROOM. CLEAN AND SANITIZE AREA. LIFT ALL DRY GOODS OFF OF FLOOR AT LEAST 6 INCHES. ORGANIZE ITEMS AND REMOVE CLUTTER.
Location: Dry storage
- 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: DISCARD SANITIZER SOLUTION AND MAKE FRESH. BLEACH SOLUTION IN SPRAY BOTTLE IS TESTING AT 200+. SOLUTION WAS MADE SEVERAL DAYS AGO. MAKE SOLUTION FRESH DAILY, AND AS OFTEN AS NEEDED.
Location: Kitchen
- Food in prohibited areas (corrected)
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: SEPERATE PERSONAL FOOD ITEMS FROM FACILITY FOOD ITEMS. STORE IN SEPERATE LOCATIONS. SUGGEST USING A PLASTIC TOTE WITH LID FOR PERSONAL FOOD ITEMS. LABEL PERSONAL FOOD AREAS.
Location: Walk-in cooler
- 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: WINDOW SCREEN ABOVE PREP TABLE HAS HOLES IN IT. REPAIR OR REPLACE. DO NOT OPEN WINDOW UNTIL REPAIR MADE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK-IN FREEZER DOOR DOES NOT CLOSE COMPLETELY. HAVE DOOR REPAIRED SO DOOR SECURELY CLOSES.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FLOOR OF WALK-IN COOLER. MAINTAIN.
Location: Kitchen
Equipment: Walk in cooler
|
07/26/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS IN DRY STORAGE CLOSET, NEXT TO DISH MACHINE ROOM. CLEAN AND SANITIZE AREA. LIFT ALL DRY GOODS OFF OF FLOOR AT LEAST 6 INCHES. ORGANIZE ITEMS AND REMOVE CLUTTER.
Location: Dry storage
- 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: DISCARD SANITIZER SOLUTION AND MAKE FRESH. BLEACH SOLUTION IN SPRAY BOTTLE IS TESTING AT 200+. SOLUTION WAS MADE SEVERAL DAYS AGO. MAKE SOLUTION FRESH DAILY, AND AS OFTEN AS NEEDED.
Location: Kitchen
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location.
Comments: SEPERATE PERSONAL FOOD ITEMS FROM FACILITY FOOD ITEMS. STORE IN SEPERATE LOCATIONS. SUGGEST USING A PLASTIC TOTE WITH LID FOR PERSONAL FOOD ITEMS. LABEL PERSONAL FOOD AREAS.
Location: Walk-in cooler
- 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: WINDOW SCREEN ABOVE PREP TABLE HAS HOLES IN IT. REPAIR OR REPLACE. DO NOT OPEN WINDOW UNTIL REPAIR MADE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK-IN FREEZER DOOR DOES NOT CLOSE COMPLETELY. HAVE DOOR REPAIRED SO DOOR SECURELY CLOSES.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE FLOOR OF WALK-IN COOLER. MAINTAIN.
Location: Kitchen
Equipment: Walk in cooler
|
07/19/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND IN DRY STORAGE ROOM. CLEAN AND SANITIZE SOILED AREAS. CLEAN AND SANITIZE SHELVES AND EQUIPMENT. CONTACT PEST CONTROL SERVICES AND HAVE FACILITY TREATED. AGGRESSIVE ACTION MAY BE NEEDED.
Location: Dry storage
- 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: BLEACH WATER SOLUTION STORED IN SPRAY BOTTLE TESTING AT 200+ PPM, TOO STRONG. DISCARD SOLUTION AND REMAKE. MAINTAIN BETWEEN 50-100 PPM. BLEACH SOLUTION DOES NOT LAST LONGER THAN 24 HOURS IN A SPRAY BOTTLE. CHANGE SOLUTION DAILY.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OUT IN REFRIGERATOR/FREEZER COMBO UNIT. REPLACE BULB AND MAINTAIN.
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: HOLES IN WINDOW SCREEN ABOVE PREP TABLE. REPAIR SCREEN AND MAINTAIN.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR CEILING WHERE NEEDED IN KITCHEN.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPEAT VIOLATION.
Location: Kitchen
Equipment: Hand sink
|
04/17/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND IN DRY STORAGE ROOM. CLEAN AND SANITIZE SOILED AREAS. CLEAN AND SANITIZE SHELVES AND EQUIPMENT. CONTACT PEST CONTROL SERVICES AND HAVE FACILITY TREATED. AGGRESSIVE ACTION MAY BE NEEDED.
Location: Dry storage
- 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: BLEACH WATER SOLUTION STORED IN SPRAY BOTTLE TESTING AT 200+ PPM, TOO STRONG. DISCARD SOLUTION AND REMAKE. MAINTAIN BETWEEN 50-100 PPM. BLEACH SOLUTION DOES NOT LAST LONGER THAN 24 HOURS IN A SPRAY BOTTLE. CHANGE SOLUTION DAILY.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OUT IN REFRIGERATOR/FREEZER COMBO UNIT. REPLACE BULB AND MAINTAIN.
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: HOLES IN WINDOW SCREEN ABOVE PREP TABLE. REPAIR SCREEN AND MAINTAIN.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR CEILING WHERE NEEDED IN KITCHEN.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: REPEAT VIOLATION.
Location: Kitchen
Equipment: Hand sink
|
04/09/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND IN DRY STORAGE ROOM. CLEAN AND SANITIZE ALL ITEMS AND EQUIPMENT AFFECTED. CONTACT PEST CONTROL AND HAVE BUILDING SERVICED. AGGRESSIVE ACTION MAY BE NEEDED.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULBS IN DRY STORAGE AND EQUIPMENT ROOM.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Outdoor storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: RESIDENTS FOOD ITEMS NOT SECURELY WRAPPED OR PLACED IN CONTAINERS TO PREVENT CONTAMINATION AND SPOILAGE. PROPER CONTAINERS WITH LIDS, SEALABLE PLASTIC BAGGIES, OR PLASTIC WRAP SHALL BE USED TO CONTAIN RESIDENT FOOD ITEMS.
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
01/23/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND IN DRY STORAGE ROOM. CLEAN AND SANITIZE ALL ITEMS AND EQUIPMENT AFFECTED. CONTACT PEST CONTROL AND HAVE BUILDING SERVICED. AGGRESSIVE ACTION MAY BE NEEDED.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULBS IN DRY STORAGE AND EQUIPMENT ROOM.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Outdoor storage
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: RESIDENTS FOOD ITEMS NOT SECURELY WRAPPED OR PLACED IN CONTAINERS TO PREVENT CONTAMINATION AND SPOILAGE. PROPER CONTAINERS WITH LIDS, SEALABLE PLASTIC BAGGIES, OR PLASTIC WRAP SHALL BE USED TO CONTAIN RESIDENT FOOD ITEMS.
Location: Walk-in cooler
Equipment: Metal shelving
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
01/16/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: GLASS CLEANER ON PREP TABLE WITH FOOD AND EQUIPMENT. MOVE TO A SEPERATE AREA AWAY FROM FOOD AND EQUIPMENT.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATEMARK POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK.
Location: Three bay area
Equipment: 3-bay
- 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 TESTING TOO STRONG, 200+ PPM. MAINTAIN BETWEEN 50-100 PPM. CHANGE SOLUTION DAILY.
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: STYROFOAM CUPS AND PLATES STORED DIRECTLY ON THE FLOOR OF THE STORAGE ROOM. ELEVATE 6 INCHES.
Location: Utility room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP AT BACK DOOR IN KITCHEN. SEAL DOOR TO PREVENT THE ENTRY OF RODENTS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF CABINETS.
Location: Kitchen
|
10/11/2012 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: GLASS CLEANER ON PREP TABLE WITH FOOD AND EQUIPMENT. MOVE TO A SEPERATE AREA AWAY FROM FOOD AND EQUIPMENT.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATEMARK POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK.
Location: Three bay area
Equipment: 3-bay
- 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 TESTING TOO STRONG, 200+ PPM. MAINTAIN BETWEEN 50-100 PPM. CHANGE SOLUTION DAILY.
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: STYROFOAM CUPS AND PLATES STORED DIRECTLY ON THE FLOOR OF THE STORAGE ROOM. ELEVATE 6 INCHES.
Location: Utility room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP AT BACK DOOR IN KITCHEN. SEAL DOOR TO PREVENT THE ENTRY OF RODENTS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF CABINETS.
Location: Kitchen
|
10/02/2012 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: GLASS CLEANER ON PREP TABLE WITH FOOD AND EQUIPMENT. MOVE TO A SEPERATE AREA AWAY FROM FOOD AND EQUIPMENT.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DATEMARK POTENTIALLY HAZARDOUS FOOD ITEMS AND DISCARD WITHIN 7 DAYS.
Location: Kitchen
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: PROVIDE DRAIN STOPPERS FOR 3-BAY SINK.
Location: Three bay area
Equipment: 3-bay
- 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 TESTING TOO STRONG, 200+ PPM. MAINTAIN BETWEEN 50-100 PPM. CHANGE SOLUTION DAILY.
Location: Kitchen
- 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: STYROFOAM CUPS AND PLATES STORED DIRECTLY ON THE FLOOR OF THE STORAGE ROOM. ELEVATE 6 INCHES.
Location: Utility room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: GAP AT BACK DOOR IN KITCHEN. SEAL DOOR TO PREVENT THE ENTRY OF RODENTS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIORS OF CABINETS.
Location: Kitchen
|
09/25/2012 | 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: CHEESE AND MEAT NOT DATE MARKED IN WALK-IN COOLER. LABEL ALL PHFs WITH DATE PACKAGE IS OPENED OR DISCARD DATE.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. A SPRAY BOTTLE IS BEING USED. FRESH BLEACH SOLUTION MUST BE MIXED EACH DAY. BLEACH SOLUTION IS NOT EFFECTIVE AFTER SEVERAL HOURS. SUGGEST SWITCHING TO A BUCKET METHOD.
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: 1. BACKDOOR DOES NOT FIT TIGHTLY AGAINST FRAME. MULTIPLE AREAS FOR MICE TO ENTER. INSTALL WEATHER STRIPPING OR USE OTHER METHODS TO SEAL OFF DOOR. 2. REPAIR SCREEN WINDOW IN KITCHEN ABOVE PREP TABLES TO PREVENT FLYING INSECTS FROM ENTERING KITCHEN.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT HAND SINK. REPEAT VIOLATION. MAINTAIN PAPER TOWELS AT HAND SINK SO THAT HANDS CAN BE WASHED AND DRIED PROPERLY.
Location: Kitchen
Equipment: Hand sink
|
06/22/2012 | 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: CHEESE AND MEAT NOT DATE MARKED IN WALK-IN COOLER. LABEL ALL PHFs WITH DATE PACKAGE IS OPENED OR DISCARD DATE.
Location: Walk-in cooler
- 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 TESTING AT 200+ PPM. A SPRAY BOTTLE IS BEING USED. FRESH BLEACH SOLUTION MUST BE MIXED EACH DAY. BLEACH SOLUTION IS NOT EFFECTIVE AFTER SEVERAL HOURS. SUGGEST SWITCHING TO A BUCKET METHOD.
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: 1. BACKDOOR DOES NOT FIT TIGHTLY AGAINST FRAME. MULTIPLE AREAS FOR MICE TO ENTER. INSTALL WEATHER STRIPPING OR USE OTHER METHODS TO SEAL OFF DOOR. 2. REPAIR SCREEN WINDOW IN KITCHEN ABOVE PREP TABLES TO PREVENT FLYING INSECTS FROM ENTERING KITCHEN.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND TOWELS AT HAND SINK. REPEAT VIOLATION. MAINTAIN PAPER TOWELS AT HAND SINK SO THAT HANDS CAN BE WASHED AND DRIED PROPERLY.
Location: Kitchen
Equipment: Hand sink
|
06/18/2012 | Routine |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICALS STORED WITH FOOD CONTACT ITEMS IN DRY STORAGE AREA. MOVE CHEMICALS TO SEPERATE LOCATION, AWAY FROM FOOD AND FOOD CONTACT ITEMS.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND IN DRY STORAGE AREA. CLEAN AND SANITIZE ALL AREAS AND MAINTAIN. CONTACT EXTERMINATOR FOR TREATMENT.
- 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: DATE MARK POTENTIALLY HAZARDOUS FOOD ITEMS, LIKE POTATO SALAD, THAT ARE HELD FOR LONGER THAN 24 HOURS.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT BULB IN WALK-IN FREEZER.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HAND TOWELS AT HAND SINK. REPEAT VIOLATION.
|
01/20/2012 | Routine |
Restaurant representatives - add corrected or new information about FOR GOD SO LOVED THE WORLD MINISTRY, 5353 E RAYMOND ST, Indianapolis, IN »