- 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: 1. CONCENTRATED BOTTLE OF BLEACH WATER NOT LABELED STORED ABOVE 2 BAY SINK.LABEL CLEANING CHEMICALS WITH CONTENTS.2. SPRAY BOTTLE CONTAINING DEGREASER LABELED "AIR FRESHNER".LABEL CLEANING CHEMICALS WITH PROPER NAME.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: TOXIC SPRAY BOTTLE CONTAINING BLEACH WATER STORED ABOVE TWO BAY PREP SINK.STORE TOXIC CHEMICALS AND CLEANING PRODUCTS BELOW FOOD CONTACT SURFACES AND AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Kitchen (back)
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: CHLORINE SANITIZING SOLUTION TOO STRONG, WELL OVER 200 PPM IN SPRAY BOTTLE ABOVE TWO COMPARTMENT SINK. UTILIZED TO CLEAN CUTTING BOARDS.ENSURE SOLTUION IN BOTTLE MAINTAINS THE APPROPRIATE CONCENTRATION OF 50 PPM CHLORINE. SOLUTION DILUTED TO THE PROPER CONCENTRATION.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SPATULA STORED INSIDE HAND SINK LOCATED NEAR OFFICE.STORE NOTHING INSIDE HAND SINK. USE HAND SINK SPECIFICALLY FOR HAND WASHING ONLY.
Location: Kitchen (back)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO DETECTABLE QUAT SANITIZER PRESENT IN SOLUTION CONTAINED IN RED BUCKET LOCATED AT SERVICE COUNTER AND BACK PREP AREA. NO DETECTABLE SOLUTION FROM DISPENSER AT THREE COMPARTMENT SINK. CONCENTRATED BOTTLE ATTACHED TO DISPENSER EMPTY.MONITOR SANITIZER CONCENTRATION UTILIZING PH TEST STRIPS TO ENSURE SOLUTION MAINAINS THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO DETECTABLE QUAT SANITIZER PRESENT IN SOLUTION CONTAINED IN RED BUCKET LOCATED AT SERVICE COUNTER AND BACK PREP AREA. NO DETECTABLE SOLUTION FROM DISPENSER AT THREE COMPARTMENT SINK. CONCENTRATED BOTTLE ATTACHED TO DISPENSER EMPTY.MONITOR SANITIZER CONCENTRATION UTILIZING PH TEST STRIPS TO ENSURE SOLUTION MAINAINS THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Prep area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. GENERAL MANAGER NO LONGER WORKS AT THIS ESTABLISHMENT AND WAS THE ONLY INDIVIDUAL FOOD SAFETY CERTIFIED. PROVIDE A CERTIFIED FOOD HANDLER.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE AT HAND SINK IN BACK KITCHEN NEAR OFFICE.PROVIDE SOAP AT HAND SINK FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Service counter
|
10/21/2014 | Recheck |
- 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: 1. CONCENTRATED BOTTLE OF BLEACH WATER NOT LABELED STORED ABOVE 2 BAY SINK.LABEL CLEANING CHEMICALS WITH CONTENTS.2. SPRAY BOTTLE CONTAINING DEGREASER LABELED "AIR FRESHNER".LABEL CLEANING CHEMICALS WITH PROPER NAME.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: TOXIC SPRAY BOTTLE CONTAINING BLEACH WATER STORED ABOVE TWO BAY PREP SINK.STORE TOXIC CHEMICALS AND CLEANING PRODUCTS BELOW FOOD CONTACT SURFACES AND AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Kitchen (back)
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: CHLORINE SANITIZING SOLUTION TOO STRONG, WELL OVER 200 PPM IN SPRAY BOTTLE ABOVE TWO COMPARTMENT SINK. UTILIZED TO CLEAN CUTTING BOARDS.ENSURE SOLTUION IN BOTTLE MAINTAINS THE APPROPRIATE CONCENTRATION OF 50 PPM CHLORINE. SOLUTION DILUTED TO THE PROPER CONCENTRATION.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SPATULA STORED INSIDE HAND SINK LOCATED NEAR OFFICE.STORE NOTHING INSIDE HAND SINK. USE HAND SINK SPECIFICALLY FOR HAND WASHING ONLY.
Location: Kitchen (back)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO DETECTABLE QUAT SANITIZER PRESENT IN SOLUTION CONTAINED IN RED BUCKET LOCATED AT SERVICE COUNTER AND BACK PREP AREA. NO DETECTABLE SOLUTION FROM DISPENSER AT THREE COMPARTMENT SINK. CONCENTRATED BOTTLE ATTACHED TO DISPENSER EMPTY.MONITOR SANITIZER CONCENTRATION UTILIZING PH TEST STRIPS TO ENSURE SOLUTION MAINAINS THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO DETECTABLE QUAT SANITIZER PRESENT IN SOLUTION CONTAINED IN RED BUCKET LOCATED AT SERVICE COUNTER AND BACK PREP AREA. NO DETECTABLE SOLUTION FROM DISPENSER AT THREE COMPARTMENT SINK. CONCENTRATED BOTTLE ATTACHED TO DISPENSER EMPTY.MONITOR SANITIZER CONCENTRATION UTILIZING PH TEST STRIPS TO ENSURE SOLUTION MAINAINS THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Prep area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. GENERAL MANAGER NO LONGER WORKS AT THIS ESTABLISHMENT AND WAS THE ONLY INDIVIDUAL FOOD SAFETY CERTIFIED. PROVIDE A CERTIFIED FOOD HANDLER.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP NOT AVAILABLE AT HAND SINK IN BACK KITCHEN NEAR OFFICE.PROVIDE SOAP AT HAND SINK FOR PROPER HAND WASHING.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CANS AT ALL HAND SINKS.
Location: Service counter
|
10/13/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOAP NOT DISPENSING AT BACK PREP HAND SINK.PROVIDE REPAIR TO DISPENSER.
Location: Kitchen (back)
Equipment: Hand sink
|
09/04/2014 | Illness Complaint |
- 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: WATER FLUCTUATING BETWEEN 65 AND 85 DEGREES F AT ALL HAND SINKS PREVENTING EMPLOYEES FROM WASHING HANDS AT THE MINIMUM REQUIREMENT OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
- 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: WATER FLUCTUATING BETWEEN 65 AND 85 DEGREES F AT ALL HAND SINKS PREVENTING EMPLOYEES FROM WASHING HANDS AT THE MINIMUM REQUIREMENT OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- 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: WATER FLUCTUATING BETWEEN 65 AND 85 DEGREES F AT ALL HAND SINKS PREVENTING EMPLOYEES FROM WASHING HANDS AT THE MINIMUM REQUIREMENT OF 100 DEGREES F.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLUCTUATING BETWEEN 65 TO 85 DEGREES F AT ALL HAND SINKS.REPAIR WATER TO REACH A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLUCTUATING BETWEEN 65 TO 85 DEGREES F AT ALL HAND SINKS.REPAIR WATER TO REACH A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLUCTUATING BETWEEN 65 TO 85 DEGREES F AT ALL HAND SINKS.REPAIR WATER TO REACH A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY ENCRUSTED FOOD, CARBON AND GREASE RESIDUE ON THE FOOD CONTACT SURFACE OF THE PANINI PRESS.CLEAN SURFACE THOROUGHLY AND ON A DAILY BASIS.
Location: Cook line
|
02/27/2014 | Recheck |
- 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: WATER FLUCTUATING BETWEEN 65 AND 85 DEGREES F AT ALL HAND SINKS PREVENTING EMPLOYEES FROM WASHING HANDS AT THE MINIMUM REQUIREMENT OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
- 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: WATER FLUCTUATING BETWEEN 65 AND 85 DEGREES F AT ALL HAND SINKS PREVENTING EMPLOYEES FROM WASHING HANDS AT THE MINIMUM REQUIREMENT OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- 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: WATER FLUCTUATING BETWEEN 65 AND 85 DEGREES F AT ALL HAND SINKS PREVENTING EMPLOYEES FROM WASHING HANDS AT THE MINIMUM REQUIREMENT OF 100 DEGREES F.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLUCTUATING BETWEEN 65 TO 85 DEGREES F AT ALL HAND SINKS.REPAIR WATER TO REACH A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Prep area
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLUCTUATING BETWEEN 65 TO 85 DEGREES F AT ALL HAND SINKS.REPAIR WATER TO REACH A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLUCTUATING BETWEEN 65 TO 85 DEGREES F AT ALL HAND SINKS.REPAIR WATER TO REACH A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
Location: Kitchen
Equipment: Hand sink
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY ENCRUSTED FOOD, CARBON AND GREASE RESIDUE ON THE FOOD CONTACT SURFACE OF THE PANINI PRESS.CLEAN SURFACE THOROUGHLY AND ON A DAILY BASIS.
Location: Cook line
|
02/13/2014 | Routine |
| No violation noted during this evaluation. | 08/26/2013 | Non-Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. DISPLAY COOLER CONTAINING VEGETABLES, DICED MEAT AND CHEESE WAS HOLDING PRODUCT AT 52 DEGREES. DISCONTINUE STORING POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.2. BOTTLED DRESSINGS HOLDING AT 51 DEGREES ABOVE THE LOAD LIMIT LINE.ENSURE DRESSINGS ARE NOT FILLED BEYOND THE LOAD LIMIT TO MAINTAIN ENTIRE PRODUCT IN BOTTLE AT 41 DEGREES F OR LOWER.3. CONTAINER OF RICE NOODLES IN WATER STORED WITHOUT TEMPERATURE CONTROL ON COUNTER TOP.NOODLES MUST BE EITHER KEPT COLD AT 41 DEGREES F OR LOWER OR HOT AT 135 DEGREES F OR HIGHER.
Location: Prep area
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. DISPLAY COOLER CONTAINING VEGETABLES, DICED MEAT AND CHEESE WAS HOLDING PRODUCT AT 52 DEGREES. DISCONTINUE STORING POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.2. BOTTLED DRESSINGS HOLDING AT 51 DEGREES ABOVE THE LOAD LIMIT LINE.ENSURE DRESSINGS ARE NOT FILLED BEYOND THE LOAD LIMIT TO MAINTAIN ENTIRE PRODUCT IN BOTTLE AT 41 DEGREES F OR LOWER.3. CONTAINER OF RICE NOODLES IN WATER STORED WITHOUT TEMPERATURE CONTROL ON COUNTER TOP.NOODLES MUST BE EITHER KEPT COLD AT 41 DEGREES F OR LOWER OR HOT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Prep Top Cooler
- 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: GNATS WERE FLYING IN THE VICINITY OF THE MOP AND THREE COMPARTMENT SINK AREA. ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP SURFACES AND FLOORS DRY, ESPECIALLY OVER NIGHT. ELIMINATE ALL STICKY RESIDUES. KEEP TRASH CANS SEALED. HANG MOPS ON MOP RACK WHEN NOT IN USE. TREAT DRAINS WITH AGENT CAPABLE OF KILLING LARVAE.
Location: Three bay area
- 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: EMPLOYEE BOTTLED BEVERAGE STORED ON SHELF WITH FOOD USED IN OPERATIONS INSIDE REACH IN COOLER IN BACK PREP AREA.ENSURE EMPLOYEE DRINKS ARE STORED OUTSIDE COOLER AND INSIDE A CONTAINER WITH A LID AND STRAW TO PREVENT CONTAMINATION OF HANDS AND FOOD.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RED SANITIZER BUCKET WAS STORED INSIDE THE HAND SINK NEAR THREE BAY SINK.STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR HAND WASHING.
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: SPRAY BOTTLE CONTAINING BLEACH WATER ON CHEMICAL SHELF IS TOO STRONG (GREATER THAN 200 PPM)MAINTAIN SOLUTION AT 50 T0 100 PPM CHLORINE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: BOX OF OPENED FOOD SERVICE GLOVES WAS STORED UNDER SOAP DISPENSER.STORE GLOVES AWAY FROM DISPENSER TO PREVENT POSSIBLE CONTAMINATION.
Location: Service counter
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISPLAY COOLER CONTAINING CUT PRODUCE IS INCAPABLE OF MAINTAINING 41 DEGREES F DUE TO THE ELEVATED AIR TEMPERATURE IN THE AREA WHERE IT IS INSTALLED. ACCORDING TO MANAGER, TECHNICIAN STATED THE COOLER WOULD HAVE TO BE MOVED INTO ANOTHER OTHER WHERE THE AIR TEMPERATURE IS LOWER, PROVIDE SHADE OR COVERING ON THE FRONT, OR BLOCK OFF AIR VENTS ABOVE COOLER TO PREVENT HOT AIR FLOWING INSIDE. MANAGER WILL BLOCK OFF VENTS TO BRING DOWN TEMPERATURE. COOLER UTILIZED FOR PRODUCE STORAGE ONLY. NO POTENTIALLY HAZARDOUS FOODS STORED INSIDE.
Location: Prep area
Equipment: -
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON THE FLOOR AT THE BOTTOM OF THE LEFT END OF THE THREE BAY SINK.DETERMINE SOURCE OF LEAK.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PH TEST STRIPS NOT AVAILABE TO MEASURE CHLORINE OR QUAT SANITIZER SOLUTIONS.PROVIDE PH TEST KITS FOR BOTH TYPES OF SANITIZERS.
Location: Kitchen
|
07/25/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. DISPLAY COOLER CONTAINING VEGETABLES, DICED MEAT AND CHEESE WAS HOLDING PRODUCT AT 52 DEGREES. DISCONTINUE STORING POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.2. BOTTLED DRESSINGS HOLDING AT 51 DEGREES ABOVE THE LOAD LIMIT LINE.ENSURE DRESSINGS ARE NOT FILLED BEYOND THE LOAD LIMIT TO MAINTAIN ENTIRE PRODUCT IN BOTTLE AT 41 DEGREES F OR LOWER.3. CONTAINER OF RICE NOODLES IN WATER STORED WITHOUT TEMPERATURE CONTROL ON COUNTER TOP.NOODLES MUST BE EITHER KEPT COLD AT 41 DEGREES F OR LOWER OR HOT AT 135 DEGREES F OR HIGHER.
Location: Prep area
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. DISPLAY COOLER CONTAINING VEGETABLES, DICED MEAT AND CHEESE WAS HOLDING PRODUCT AT 52 DEGREES. DISCONTINUE STORING POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.2. BOTTLED DRESSINGS HOLDING AT 51 DEGREES ABOVE THE LOAD LIMIT LINE.ENSURE DRESSINGS ARE NOT FILLED BEYOND THE LOAD LIMIT TO MAINTAIN ENTIRE PRODUCT IN BOTTLE AT 41 DEGREES F OR LOWER.3. CONTAINER OF RICE NOODLES IN WATER STORED WITHOUT TEMPERATURE CONTROL ON COUNTER TOP.NOODLES MUST BE EITHER KEPT COLD AT 41 DEGREES F OR LOWER OR HOT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Prep Top Cooler
- 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: GNATS WERE FLYING IN THE VICINITY OF THE MOP AND THREE COMPARTMENT SINK AREA. ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP SURFACES AND FLOORS DRY, ESPECIALLY OVER NIGHT. ELIMINATE ALL STICKY RESIDUES. KEEP TRASH CANS SEALED. HANG MOPS ON MOP RACK WHEN NOT IN USE. TREAT DRAINS WITH AGENT CAPABLE OF KILLING LARVAE.
Location: Three bay area
- 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: EMPLOYEE BOTTLED BEVERAGE STORED ON SHELF WITH FOOD USED IN OPERATIONS INSIDE REACH IN COOLER IN BACK PREP AREA.ENSURE EMPLOYEE DRINKS ARE STORED OUTSIDE COOLER AND INSIDE A CONTAINER WITH A LID AND STRAW TO PREVENT CONTAMINATION OF HANDS AND FOOD.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RED SANITIZER BUCKET WAS STORED INSIDE THE HAND SINK NEAR THREE BAY SINK.STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR HAND WASHING.
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: SPRAY BOTTLE CONTAINING BLEACH WATER ON CHEMICAL SHELF IS TOO STRONG (GREATER THAN 200 PPM)MAINTAIN SOLUTION AT 50 T0 100 PPM CHLORINE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: BOX OF OPENED FOOD SERVICE GLOVES WAS STORED UNDER SOAP DISPENSER.STORE GLOVES AWAY FROM DISPENSER TO PREVENT POSSIBLE CONTAMINATION.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISPLAY COOLER CONTAINING CUT PRODUCE IS INCAPABLE OF MAINTAINING 41 DEGREES F DUE TO THE ELEVATED AIR TEMPERATURE IN THE AREA WHERE IT IS INSTALLED. ACCORDING TO MANAGER, TECHNICIAN STATED THE COOLER WOULD HAVE TO BE MOVED INTO ANOTHER OTHER WHERE THE AIR TEMPERATURE IS LOWER, PROVIDE SHADE OR COVERING ON THE FRONT, OR BLOCK OFF AIR VENTS ABOVE COOLER TO PREVENT HOT AIR FLOWING INSIDE. MANAGER WILL BLOCK OFF VENTS TO BRING DOWN TEMPERATURE. COOLER UTILIZED FOR PRODUCE STORAGE ONLY. NO POTENTIALLY HAZARDOUS FOODS STORED INSIDE.
Location: Prep area
Equipment: -
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON THE FLOOR AT THE BOTTOM OF THE LEFT END OF THE THREE BAY SINK.DETERMINE SOURCE OF LEAK.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PH TEST STRIPS NOT AVAILABE TO MEASURE CHLORINE OR QUAT SANITIZER SOLUTIONS.PROVIDE PH TEST KITS FOR BOTH TYPES OF SANITIZERS.
Location: Kitchen
|
07/18/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. DISPLAY COOLER CONTAINING VEGETABLES, DICED MEAT AND CHEESE WAS HOLDING PRODUCT AT 52 DEGREES. DISCONTINUE STORING POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.2. BOTTLED DRESSINGS HOLDING AT 51 DEGREES ABOVE THE LOAD LIMIT LINE.ENSURE DRESSINGS ARE NOT FILLED BEYOND THE LOAD LIMIT TO MAINTAIN ENTIRE PRODUCT IN BOTTLE AT 41 DEGREES F OR LOWER.3. CONTAINER OF RICE NOODLES IN WATER STORED WITHOUT TEMPERATURE CONTROL ON COUNTER TOP.NOODLES MUST BE EITHER KEPT COLD AT 41 DEGREES F OR LOWER OR HOT AT 135 DEGREES F OR HIGHER.
Location: Prep area
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. DISPLAY COOLER CONTAINING VEGETABLES, DICED MEAT AND CHEESE WAS HOLDING PRODUCT AT 52 DEGREES. DISCONTINUE STORING POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.2. BOTTLED DRESSINGS HOLDING AT 51 DEGREES ABOVE THE LOAD LIMIT LINE.ENSURE DRESSINGS ARE NOT FILLED BEYOND THE LOAD LIMIT TO MAINTAIN ENTIRE PRODUCT IN BOTTLE AT 41 DEGREES F OR LOWER.3. CONTAINER OF RICE NOODLES IN WATER STORED WITHOUT TEMPERATURE CONTROL ON COUNTER TOP.NOODLES MUST BE EITHER KEPT COLD AT 41 DEGREES F OR LOWER OR HOT AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS WERE FLYING IN THE VICINITY OF THE MOP AND THREE COMPARTMENT SINK AREA. ELIMINATE BREEDING GROUNDS FOR GNATS. KEEP SURFACES AND FLOORS DRY, ESPECIALLY OVER NIGHT. ELIMINATE ALL STICKY RESIDUES. KEEP TRASH CANS SEALED. HANG MOPS ON MOP RACK WHEN NOT IN USE. TREAT DRAINS WITH AGENT CAPABLE OF KILLING LARVAE.
Location: Three bay area
- 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: EMPLOYEE BOTTLED BEVERAGE STORED ON SHELF WITH FOOD USED IN OPERATIONS INSIDE REACH IN COOLER IN BACK PREP AREA.ENSURE EMPLOYEE DRINKS ARE STORED OUTSIDE COOLER AND INSIDE A CONTAINER WITH A LID AND STRAW TO PREVENT CONTAMINATION OF HANDS AND FOOD.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RED SANITIZER BUCKET WAS STORED INSIDE THE HAND SINK NEAR THREE BAY SINK.STORE NOTHING INSIDE HAND SINK. USE SPECIFICALLY FOR HAND WASHING.
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: SPRAY BOTTLE CONTAINING BLEACH WATER ON CHEMICAL SHELF IS TOO STRONG (GREATER THAN 200 PPM)MAINTAIN SOLUTION AT 50 T0 100 PPM CHLORINE.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: BOX OF OPENED FOOD SERVICE GLOVES WAS STORED UNDER SOAP DISPENSER.STORE GLOVES AWAY FROM DISPENSER TO PREVENT POSSIBLE CONTAMINATION.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER POOLED ON THE FLOOR AT THE BOTTOM OF THE LEFT END OF THE THREE BAY SINK.DETERMINE SOURCE OF LEAK.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PH TEST STRIPS NOT AVAILABE TO MEASURE CHLORINE OR QUAT SANITIZER SOLUTIONS.PROVIDE PH TEST KITS FOR BOTH TYPES OF SANITIZERS.
Location: Kitchen
|
07/11/2013 | Routine |
| No violation noted during this evaluation. | 06/07/2013 | Pre-Licensing |
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