- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE LIGHT IN HOOD.2. REPAIR LIGHT FIXTURE IN UTILITY ROOM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE LIGHT IN HOOD.2. REPAIR LIGHT FIXTURE IN UTILITY ROOM.
Location: Utility room
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE RUST FROM WALK IN COOLER DOOR. COVER OR PROTECT METAL FROM RUSTING.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. SHELVES ARE FROSTED OVER. 2. WALK IN COOLER DOOR DOES NOT HAVE HANDLE OR DEVICE TO PULL OR AUTOMATICALLY CLOSE WHEN EMPLOYEES ENTER THE COOLER. DISCONTINUE PROPPING COOLER DOOR OPEN WITH LARGE CAN ON FLOOR OUTSIDE OF COOLER. ENSURE DOOR IS ABLE TO CLOSE COMPLETELY WHEN EMPLOYEES ENTER COOLER. 3. REPAIR WALK IN FREEZER DOOR SEAL. HEAVY ICE BUILDUP AROUND WALK IN FREEZER DOOR ON BOTTOM OF EXTERIOR OF DOOR AND AROUND DOOR FRAME. 4. REPAIR EMPLOYEE RESTROOM DOOR DUE TO HOLE ON INTERIOR SIDE.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. SHELVES ARE FROSTED OVER. 2. WALK IN COOLER DOOR DOES NOT HAVE HANDLE OR DEVICE TO PULL OR AUTOMATICALLY CLOSE WHEN EMPLOYEES ENTER THE COOLER. DISCONTINUE PROPPING COOLER DOOR OPEN WITH LARGE CAN ON FLOOR OUTSIDE OF COOLER. ENSURE DOOR IS ABLE TO CLOSE COMPLETELY WHEN EMPLOYEES ENTER COOLER. 3. REPAIR WALK IN FREEZER DOOR SEAL. HEAVY ICE BUILDUP AROUND WALK IN FREEZER DOOR ON BOTTOM OF EXTERIOR OF DOOR AND AROUND DOOR FRAME. 4. REPAIR EMPLOYEE RESTROOM DOOR DUE TO HOLE ON INTERIOR SIDE.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. SHELVES ARE FROSTED OVER. 2. WALK IN COOLER DOOR DOES NOT HAVE HANDLE OR DEVICE TO PULL OR AUTOMATICALLY CLOSE WHEN EMPLOYEES ENTER THE COOLER. DISCONTINUE PROPPING COOLER DOOR OPEN WITH LARGE CAN ON FLOOR OUTSIDE OF COOLER. ENSURE DOOR IS ABLE TO CLOSE COMPLETELY WHEN EMPLOYEES ENTER COOLER. 3. REPAIR WALK IN FREEZER DOOR SEAL. HEAVY ICE BUILDUP AROUND WALK IN FREEZER DOOR ON BOTTOM OF EXTERIOR OF DOOR AND AROUND DOOR FRAME. 4. REPAIR EMPLOYEE RESTROOM DOOR DUE TO HOLE ON INTERIOR SIDE.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. SHELVES ARE FROSTED OVER. 2. WALK IN COOLER DOOR DOES NOT HAVE HANDLE OR DEVICE TO PULL OR AUTOMATICALLY CLOSE WHEN EMPLOYEES ENTER THE COOLER. DISCONTINUE PROPPING COOLER DOOR OPEN WITH LARGE CAN ON FLOOR OUTSIDE OF COOLER. ENSURE DOOR IS ABLE TO CLOSE COMPLETELY WHEN EMPLOYEES ENTER COOLER. 3. REPAIR WALK IN FREEZER DOOR SEAL. HEAVY ICE BUILDUP AROUND WALK IN FREEZER DOOR ON BOTTOM OF EXTERIOR OF DOOR AND AROUND DOOR FRAME. 4. REPAIR EMPLOYEE RESTROOM DOOR DUE TO HOLE ON INTERIOR SIDE.
Location: Emp restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AREA BEHIND TEA MACHINE AND BETWEEN TEA AND SODA MACHINE. 2. CLEAN EMPLOYEE RESTROOM SINK. SOILED.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AREA BEHIND TEA MACHINE AND BETWEEN TEA AND SODA MACHINE. 2. CLEAN EMPLOYEE RESTROOM SINK. SOILED.
Location: Emp restroom
|
07/09/2014 | Recheck |
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: TONGS STORED IN LETTUCE. DO NOT PLACE ENTIRE SET OF TONGS IN LETTUCE. STORE OUTSIDE OF CONTAINER TO AVOID CONTACT WITH HANDLED PART OF TONGS BY WAITSTAFF WHO DO NOT USE GLOVES TO PREPARE SALADS, BUT USE UTENSILS INSTEAD. KITCHEN MANAGER PLACED IN A CLEAN CONTAINER. STORE IN CONTAINER WHEN NOT IN USE.
Location: Wait staff area
Equipment: Cold top
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: ENSURE TO HANG DRY WET MOPS.
Location: Utility room
- Bulk labeling (corrected on site)
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.
Comments: KITCHEN MANAGER LABELED FLOUR CONTAINER.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE LIGHT IN HOOD.2. REPAIR LIGHT FIXTURE IN UTILITY ROOM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE LIGHT IN HOOD.2. REPAIR LIGHT FIXTURE IN UTILITY ROOM.
Location: Utility room
- 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: KITCHEN MANAGER PROVIDED THERMOMETER
Location: Kitchen
Equipment: Cooler/freezer combo
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE RUST FROM WALK IN COOLER DOOR. COVER OR PROTECT METAL FROM RUSTING.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. SHELVES ARE FROSTED OVER. 2. WALK IN COOLER DOOR DOES NOT HAVE HANDLE OR DEVICE TO PULL OR AUTOMATICALLY CLOSE WHEN EMPLOYEES ENTER THE COOLER. DISCONTINUE PROPPING COOLER DOOR OPEN WITH LARGE CAN ON FLOOR OUTSIDE OF COOLER. ENSURE DOOR IS ABLE TO CLOSE COMPLETELY WHEN EMPLOYEES ENTER COOLER. 3. REPAIR WALK IN FREEZER DOOR SEAL. HEAVY ICE BUILDUP AROUND WALK IN FREEZER DOOR ON BOTTOM OF EXTERIOR OF DOOR AND AROUND DOOR FRAME. 4. REPAIR EMPLOYEE RESTROOM DOOR DUE TO HOLE ON INTERIOR SIDE.
Location: Kitchen
Equipment: Upright freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. SHELVES ARE FROSTED OVER. 2. WALK IN COOLER DOOR DOES NOT HAVE HANDLE OR DEVICE TO PULL OR AUTOMATICALLY CLOSE WHEN EMPLOYEES ENTER THE COOLER. DISCONTINUE PROPPING COOLER DOOR OPEN WITH LARGE CAN ON FLOOR OUTSIDE OF COOLER. ENSURE DOOR IS ABLE TO CLOSE COMPLETELY WHEN EMPLOYEES ENTER COOLER. 3. REPAIR WALK IN FREEZER DOOR SEAL. HEAVY ICE BUILDUP AROUND WALK IN FREEZER DOOR ON BOTTOM OF EXTERIOR OF DOOR AND AROUND DOOR FRAME. 4. REPAIR EMPLOYEE RESTROOM DOOR DUE TO HOLE ON INTERIOR SIDE.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. SHELVES ARE FROSTED OVER. 2. WALK IN COOLER DOOR DOES NOT HAVE HANDLE OR DEVICE TO PULL OR AUTOMATICALLY CLOSE WHEN EMPLOYEES ENTER THE COOLER. DISCONTINUE PROPPING COOLER DOOR OPEN WITH LARGE CAN ON FLOOR OUTSIDE OF COOLER. ENSURE DOOR IS ABLE TO CLOSE COMPLETELY WHEN EMPLOYEES ENTER COOLER. 3. REPAIR WALK IN FREEZER DOOR SEAL. HEAVY ICE BUILDUP AROUND WALK IN FREEZER DOOR ON BOTTOM OF EXTERIOR OF DOOR AND AROUND DOOR FRAME. 4. REPAIR EMPLOYEE RESTROOM DOOR DUE TO HOLE ON INTERIOR SIDE.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. DEFROST UPRIGHT FREEZER. SHELVES ARE FROSTED OVER. 2. WALK IN COOLER DOOR DOES NOT HAVE HANDLE OR DEVICE TO PULL OR AUTOMATICALLY CLOSE WHEN EMPLOYEES ENTER THE COOLER. DISCONTINUE PROPPING COOLER DOOR OPEN WITH LARGE CAN ON FLOOR OUTSIDE OF COOLER. ENSURE DOOR IS ABLE TO CLOSE COMPLETELY WHEN EMPLOYEES ENTER COOLER. 3. REPAIR WALK IN FREEZER DOOR SEAL. HEAVY ICE BUILDUP AROUND WALK IN FREEZER DOOR ON BOTTOM OF EXTERIOR OF DOOR AND AROUND DOOR FRAME. 4. REPAIR EMPLOYEE RESTROOM DOOR DUE TO HOLE ON INTERIOR SIDE.
Location: Emp restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AREA BEHIND TEA MACHINE AND BETWEEN TEA AND SODA MACHINE. 2. CLEAN EMPLOYEE RESTROOM SINK. SOILED.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AREA BEHIND TEA MACHINE AND BETWEEN TEA AND SODA MACHINE. 2. CLEAN EMPLOYEE RESTROOM SINK. SOILED.
Location: Emp restroom
|
07/02/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USE OF ELECTRIC EXTENSION CORD FOR USE OF KITCHEN APPLIANCE FOR GYRO MEAT. PROVIDE AN OUTLET FOR EQUIPMENT/APPLIANCE OR MOVE EQUIPMENT TO AN OUTLET.EQUIPMENT MOVED.
- 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: FOODS NOT HELD BELOW 41 DEGREES F. ADJUST UNIT. CANADIAN BACON STACKED TOO HIGH IN PANS.
Location: Kitchen
- Sewage removal (corrected)
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: MOP WATER DISCARDED INTO BACK PARKING LOT. DISCONTINUE. ENSURE MOP WATER IS DISPOSED OF INTO MOP SINK.
Location: -
- 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: FOODS IN UPRIGHT COOLER, 3 DOOR COOLER AND WALK IN COOLER ARE NOT DATEMARKED. (STUFFED CABBAGE, ROAST BEEF, LUNCHEON MEATS, LASAGNA ETC.)ISSUING A CITATION FOR REPEAT CRITICAL VIOLATION.
Location: Kitchen
Equipment: Reach in cooler
- 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: FOODS IN UPRIGHT COOLER, 3 DOOR COOLER AND WALK IN COOLER ARE NOT DATEMARKED. (STUFFED CABBAGE, ROAST BEEF, LUNCHEON MEATS, LASAGNA ETC.)ISSUING A CITATION FOR REPEAT CRITICAL VIOLATION.
Location: Walk-in cooler
- 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: FOODS IN UPRIGHT COOLER, 3 DOOR COOLER AND WALK IN COOLER ARE NOT DATEMARKED. (STUFFED CABBAGE, ROAST BEEF, LUNCHEON MEATS, LASAGNA ETC.)ISSUING A CITATION FOR REPEAT CRITICAL VIOLATION.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: ENSURE WET MOPS ARE HUNG DRY TO AVOID FRUIT FLY/GNAT BREEDING.
Location: Utility room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CLOSE DUMPSTER LIDS AFTER PICK UP AND EACH USE.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: NONFUNCTIONAL EQUIPMENT, UNUSED RESTAURANT ITEMS AND OTHER MATERIALS MUST BE REMOVED AND DISCARDED AROUND DUMPSTER.
Location: Dumpster area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPLACE EMPLOYEE RESTROOM DOOR. HOLE IN DOOR. 2. SECURE ATTIC DOOR IN CEILING. 3. (ADDED AT RECHECK) REPAIR THRESHOLD AT WALK IN COOLER DOOR. NOT SMOOTH AND EASILY CLEANABLE. SOILED.
Location: Emp restroom
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPLACE EMPLOYEE RESTROOM DOOR. HOLE IN DOOR. 2. SECURE ATTIC DOOR IN CEILING. 3. (ADDED AT RECHECK) REPAIR THRESHOLD AT WALK IN COOLER DOOR. NOT SMOOTH AND EASILY CLEANABLE. SOILED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPLACE EMPLOYEE RESTROOM DOOR. HOLE IN DOOR. 2. SECURE ATTIC DOOR IN CEILING. 3. (ADDED AT RECHECK) REPAIR THRESHOLD AT WALK IN COOLER DOOR. NOT SMOOTH AND EASILY CLEANABLE. SOILED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN CEILING VENTS AND CEILING, DUSTY.
Location: Cook line
- 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: UNREADABLE THERMOMETER. REPLACE.
Location: Wait staff area
- 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: 1. BOX OF TOMATOES ON FLOOR IN DRY STORAGE. 2. BOX OF TOMATOES AND BOX OF CHICKEN ON FLOOR IN WALK IN COOLER
Location: Dry 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: 1. BOX OF TOMATOES ON FLOOR IN DRY STORAGE. 2. BOX OF TOMATOES AND BOX OF CHICKEN ON FLOOR IN 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: 1. CLEAN VENT ON ICE MACHINE. DUSTY. 2. CLEAN SIDE OF 1 DOOR FRUIT JUICE REFRIGERATOR, IN KITCHEN.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN VENT ON ICE MACHINE. DUSTY. 2. CLEAN SIDE OF 1 DOOR FRUIT JUICE REFRIGERATOR, IN KITCHEN.
Location: Kitchen
Equipment: Reach in cooler
|
12/10/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USE OF ELECTRIC EXTENSION CORD FOR USE OF KITCHEN APPLIANCE FOR GYRO MEAT. PROVIDE AN OUTLET FOR EQUIPMENT/APPLIANCE OR MOVE EQUIPMENT TO AN OUTLET.
- 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: FOODS NOT HELD BELOW 41 DEGREES F. ADJUST UNIT. CANADIAN BACON STACKED TOO HIGH IN PANS.
Location: Kitchen
- Sewage removal
Sewage being conveyed in an unapproved manner.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system.
Comments: MOP WATER DISCARDED INTO BACK PARKING LOT. DISCONTINUE. ENSURE MOP WATER IS DISPOSED OF INTO MOP SINK.
Location: -
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: COOK HANDLED PLATES AFTER CRACKING EGGS. ENSURE TO WASH HANDS AND CHANGE GLOVES.
- 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: ENSURE TO WASH HANDS AFTER REMOVING GLOVES, PRIOR TO PLACING NEW GLOVES ON HANDS.COOKS ARE CHANGING GLOVES FREQUENTLY BUT NOT WASHING THEIR HANDS BETWEEN CHANGES.
- 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: FOODS IN UPRIGHT COOLER, 3 DOOR COOLER AND WALK IN COOLER ARE NOT DATEMARKED. (STUFFED CABBAGE, ROAST BEEF, LUNCHEON MEATS, LASAGNA ETC.)ISSUING A CITATION FOR REPEAT CRITICAL VIOLATION.
Location: Kitchen
Equipment: Reach in cooler
- 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: FOODS IN UPRIGHT COOLER, 3 DOOR COOLER AND WALK IN COOLER ARE NOT DATEMARKED. (STUFFED CABBAGE, ROAST BEEF, LUNCHEON MEATS, LASAGNA ETC.)ISSUING A CITATION FOR REPEAT CRITICAL VIOLATION.
Location: Walk-in cooler
- 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: FOODS IN UPRIGHT COOLER, 3 DOOR COOLER AND WALK IN COOLER ARE NOT DATEMARKED. (STUFFED CABBAGE, ROAST BEEF, LUNCHEON MEATS, LASAGNA ETC.)ISSUING A CITATION FOR REPEAT CRITICAL VIOLATION.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN HOLDER AND OPENER.
Location: Kitchen
Equipment: Can opener
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: ENSURE WET MOPS ARE HUNG DRY TO AVOID FRUIT FLY/GNAT BREEDING.
Location: Utility room
- Bulk milk dispenser (corrected on site)
Bulk milk dispenser tube improperly cut.
Correction: Cut tube on the diagonal no longer than one inch.
Comments: CHOCOLATE MILK DISPENSING TUBE NOT CUT AT AN ANGLE.
Location: Wait staff area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CLOSE DUMPSTER LIDS AFTER PICK UP AND EACH USE.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: NONFUNCTIONAL EQUIPMENT, UNUSED RESTAURANT ITEMS AND OTHER MATERIALS MUST BE REMOVED AND DISCARDED AROUND DUMPSTER.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPLACE EMPLOYEE RESTROOM DOOR. HOLE IN DOOR. 2. SECURE ATTIC DOOR IN CEILING.
Location: Emp restroom
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. REPLACE EMPLOYEE RESTROOM DOOR. HOLE IN DOOR. 2. SECURE ATTIC DOOR IN CEILING.
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: CLEAN CEILING VENTS AND CEILING, DUSTY.
Location: Cook line
- 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: UNREADABLE THERMOMETER. REPLACE.
Location: Wait staff area
- 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: 1. BOX OF TOMATOES ON FLOOR IN DRY STORAGE. 2. BOX OF TOMATOES AND BOX OF CHICKEN ON FLOOR IN WALK IN COOLER
Location: Dry 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: 1. BOX OF TOMATOES ON FLOOR IN DRY STORAGE. 2. BOX OF TOMATOES AND BOX OF CHICKEN ON FLOOR IN WALK IN COOLER
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN VENT ON ICE MACHINE. DUSTY. 2. CLEAN SIDE OF 1 DOOR FRUIT JUICE REFRIGERATOR, IN KITCHEN.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN VENT ON ICE MACHINE. DUSTY. 2. CLEAN SIDE OF 1 DOOR FRUIT JUICE REFRIGERATOR, IN KITCHEN.
Location: Kitchen
Equipment: Reach in cooler
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
12/03/2013 | Routine |
- 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 HANDLED SOILED DISHES, WITH GLOVED HANDS AND THEN PROCEEDED TO REMOVE CLEAN DISHES FROM DISH RACKS. DISCONTINUE THIS PRACTICE. ENSURE HANDS ARE WASHED AFTER HANDLING SOILED DISHES, TRASH, ETC., PRIOR TO HANDLING CLEAN DISHES. INSTRUCTED TO REWASH DISHES.
- 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: ENSURE POTENTIALLY HAZARDOUS FOODS, IN 3 DOOR COOLER AND SINGLE DOOR COOLER IN BACK OF KITCHEN, ARE DATEMARKED.
Location: Kitchen
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: LARGE CUTTING BOARD ON PREP TOP NEEDS RESURFACED OR REPLACED.
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: CLEAN WALLS AND COVE MOLDING WHERE NEEDED/THROUGHOUTCONTINUE CLEANING
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN DESSERT COOLER.
Location: Kitchen
- 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: BOXES OF TOMATOES ON THE FLOOR IN 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: 1. CLEAN INTERIOR AND EXTERIOR OF DESSERT REFRIGERATOR FREEZER. SOILED. CLEAN GASKET ON TOP OF LOWER, REFRIGERATOR, DOOR. 2. CLEAN MILK CRATES IN WALK IN COOLER, USED FOR STORING FOOD OFF THE WALK IN COOLER FLOOR. SOILED.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR AND EXTERIOR OF DESSERT REFRIGERATOR FREEZER. SOILED. CLEAN GASKET ON TOP OF LOWER, REFRIGERATOR, DOOR. 2. CLEAN MILK CRATES IN WALK IN COOLER, USED FOR STORING FOOD OFF THE WALK IN COOLER FLOOR. SOILED.
Location: Walk-in cooler
|
06/18/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED SOILED DISHES, WITH GLOVED HANDS AND THEN PROCEEDED TO REMOVE CLEAN DISHES FROM DISH RACKS. DISCONTINUE THIS PRACTICE. ENSURE HANDS ARE WASHED AFTER HANDLING SOILED DISHES, TRASH, ETC., PRIOR TO HANDLING CLEAN DISHES. INSTRUCTED TO REWASH DISHES.
- 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: ENSURE POTENTIALLY HAZARDOUS FOODS, IN 3 DOOR COOLER AND SINGLE DOOR COOLER IN BACK OF KITCHEN, ARE DATEMARKED.
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: LARGE CUTTING BOARD ON PREP TOP NEEDS RESURFACED OR REPLACED.
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: CLEAN WALLS AND COVE MOLDING WHERE NEEDED/THROUGHOUT
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER IN DESSERT COOLER.
Location: Kitchen
- 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: BOXES OF TOMATOES ON THE FLOOR IN WALK IN COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR AND EXTERIOR OF DESSERT REFRIGERATOR FREEZER. SOILED. CLEAN GASKET ON TOP OF LOWER, REFRIGERATOR, DOOR. 2. CLEAN MILK CRATES IN WALK IN COOLER, USED FOR STORING FOOD OFF THE WALK IN COOLER FLOOR. SOILED.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN INTERIOR AND EXTERIOR OF DESSERT REFRIGERATOR FREEZER. SOILED. CLEAN GASKET ON TOP OF LOWER, REFRIGERATOR, DOOR. 2. CLEAN MILK CRATES IN WALK IN COOLER, USED FOR STORING FOOD OFF THE WALK IN COOLER FLOOR. SOILED.
Location: Walk-in cooler
|
06/11/2013 | Routine |
- 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.
Location: Kitchen
Equipment: Cold top
- 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: OBSERVED COCKROACH IN KITCHEN, IN BOTTOM OF UPRIGHT COOLER (JUICE)PROVIDE PEST CONTROL SERVICE.
Location: Kitchen (back)
- 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 DRINKS STORED ON SHELF ABOVE COLD TOP. ENSURE TO PLACE IN CUP WITH LID AND STRAW.
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 LUNCHMEAT, MEATLOAF, LASAGNA ETC.DATEMARK ANY READY TO EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Kitchen
Equipment: Cold top
- 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 LUNCHMEAT, MEATLOAF, LASAGNA ETC.DATEMARK ANY READY TO EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Kitchen (back)
Equipment: Upright cooler
- 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 LUNCHMEAT, MEATLOAF, LASAGNA ETC.DATEMARK ANY READY TO EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Kitchen
Equipment: Upright cooler
- 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 LUNCHMEAT, MEATLOAF, LASAGNA ETC.DATEMARK ANY READY TO EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN BACK ROOM AND DRY STORAGE.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN BACK ROOM AND DRY STORAGE.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL COVE MOLDING ALONG WALL UNDER SPRAYER SINK BY DISHMACHINE.
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: CLEAN DRY STORAGE FLOOR, AROUND
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ENSURE UNIT IS MAINTAINING A TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN COLD TOP DOORS AND HANDLES.
Location: Kitchen
Equipment: Cold top
|
01/15/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED COCKROACH IN KITCHEN, IN BOTTOM OF UPRIGHT COOLER (JUICE)PROVIDE PEST CONTROL SERVICE.
Location: Kitchen (back)
- 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 DRINKS STORED ON SHELF ABOVE COLD TOP. ENSURE TO PLACE IN CUP WITH LID AND STRAW.
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 LUNCHMEAT, MEATLOAF, LASAGNA ETC.DATEMARK ANY READY TO EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Kitchen
Equipment: Cold top
- 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 LUNCHMEAT, MEATLOAF, LASAGNA ETC.DATEMARK ANY READY TO EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Kitchen (back)
Equipment: Upright cooler
- 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 LUNCHMEAT, MEATLOAF, LASAGNA ETC.DATEMARK ANY READY TO EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Kitchen
Equipment: Upright cooler
- 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 LUNCHMEAT, MEATLOAF, LASAGNA ETC.DATEMARK ANY READY TO EAT FOODS THAT ARE POTENTIALLY HAZARDOUS.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN BACK ROOM AND DRY STORAGE.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING IN BACK ROOM AND DRY STORAGE.
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: INSTALL COVE MOLDING ALONG WALL UNDER SPRAYER SINK BY DISHMACHINE.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN DRY STORAGE FLOOR, AROUND
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ENSURE UNIT IS MAINTAINING A TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN COLD TOP DOORS AND HANDLES.
Location: Kitchen
Equipment: Cold top
|
01/03/2013 | Routine |
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: -
- 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 IN DRY STORAGE AND BACK ROOM.PROVIDE TREATMENT.
Location: Dry storage
- 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 IN DRY STORAGE AND BACK ROOM.PROVIDE TREATMENT.
Location: Back room
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE CUTTING FRUIT WITHOUT GLOVE ON HANDS.
- 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.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Location: Kitchen
Equipment: -
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD RED TAGGED. TO BE SERVICED JUNE 1ST
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT UNDER HOOD.REPLACE.
Location: -
- 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: CLEAN WALL AND LIGHT SHIELD ABOVE COOKS LINE AND WINDOW.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: HAM AND BEANS MUST BE COOLED IN A TIMELY MANNER. POT ON END OF 3BAY SINK. KITCHEN MANAGER STATED IT IS COOLING. ENSURE TO PLACE IN SMALLER CONTAINERS AND PLACE IN REFRIGERATION. COOLING BEGINS WHEN TEMPERATURE OF FOOD REACHES 135 DEGREES, AT THAT TIME PLACE IN COOLER OR USE AN ABOVE METHOD.
Location: Kitchen
- Thawing (corrected on site)
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: KITCHEN MANAGER THAWING FISH IN PANS ON SHELF. INSTRUCTED TO PLACE UNDER COOL RUNNING WATER.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: SMALL COOLER WITH JUICES AND CREAM CHEESE DOES NOT HAVE A THERMOMETER. REPLACE.
Location: Wait staff area
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST SMALL COOLER.
Location: Wait staff area
- 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: PAN OF RAW CHICKENPAN OF RAW PORKBOX OF TOMATOESBOX OF CHICKENTHE ABOVE ITEMS ARE STORED ON THE FLOOR IN THE WALK IN COOLER. DO NOT STORE ON THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN WALK IN COOLER DOOR.CLEAN WALK IN FREEZER DOOR.CLEAN DOOR AND HANDLE ON UPRIGHT COOLER.
Location: Kitchen
- 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.
Location: Dish machine area
|
05/30/2012 | 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: Cold top
- 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: TURKEYGYRO MEATFETA CHEESECHORIZOSAUSAGETRAY OF RAW SHELL EGGSALL FOODS WERE NOT STORED IN COLD TOP. STORED AT ROOM TEMPERATURE. ALL TEMPERATURE ABUSED FOODS DISCARDED. DO NOT STORE POTENTIALLY HAZARDOUS FOODS OUT OF REFRIGERATION. ANY SUBSEQUENT VIOLATION FOR TEMPERATURE ABUSE WILL RESULT IN A CITATION.
Location: Kitchen
Equipment: -
- 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 IN DRY STORAGE AND BACK ROOM.PROVIDE TREATMENT.
Location: Dry storage
- 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 IN DRY STORAGE AND BACK ROOM.PROVIDE TREATMENT.
Location: Back room
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE CUTTING FRUIT WITHOUT GLOVE ON HANDS.
- 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.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Location: Kitchen
Equipment: -
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: HOOD RED TAGGED.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHTS OUT UNDER HOOD.REPLACE.
Location: -
- 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: CLEAN WALL AND LIGHT SHIELD ABOVE COOKS LINE AND WINDOW.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: HAM AND BEANS MUST BE COOLED IN A TIMELY MANNER. POT ON END OF 3BAY SINK. KITCHEN MANAGER STATED IT IS COOLING. ENSURE TO PLACE IN SMALLER CONTAINERS AND PLACE IN REFRIGERATION. COOLING BEGINS WHEN TEMPERATURE OF FOOD REACHES 135 DEGREES, AT THAT TIME PLACE IN COOLER OR USE AN ABOVE METHOD.
Location: Kitchen
- Thawing (corrected on site)
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: KITCHEN MANAGER THAWING FISH IN PANS ON SHELF. INSTRUCTED TO PLACE UNDER COOL RUNNING WATER.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: SMALL COOLER WITH JUICES AND CREAM CHEESE DOES NOT HAVE A THERMOMETER. REPLACE.
Location: Wait staff area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST SMALL COOLER.
Location: Wait staff area
- 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: PAN OF RAW CHICKENPAN OF RAW PORKBOX OF TOMATOESBOX OF CHICKENTHE ABOVE ITEMS ARE STORED ON THE FLOOR IN THE WALK IN COOLER. DO NOT STORE ON THE FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN WALK IN COOLER DOOR.CLEAN WALK IN FREEZER DOOR.CLEAN DOOR AND HANDLE ON UPRIGHT COOLER.
Location: Kitchen
- 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.
Location: Dish machine area
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05/16/2012 | Routine |
Restaurant representatives - add corrected or new information about Flap-Jacks Restaurant, 4904 MADISON AVE, Indianapolis, IN »