- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can open is soiled. Please clean the can opener when contamination occurs.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink must be maintained clean at alltimes.
- 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: Clean glassware is stored on a soiled wooden shelves in the bar area. Re wash glassware and cleaan shelving.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light is out. Replace hood light.
Location: Cook line
- Warewash solution(s) unclean (corrected)
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: 3bay sink is heavily soiled and not being clean at least every 24 hr
Location: Bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roach in the bar.
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Ceiling vent in the dry storage is soiled. Please clean.
Location: Dry storage
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BEVERAGE BOXES STORED ON THE FLOOR. 9/8/141. Box of single coffee packets were stored on the floor in the wait staff area.DONE
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine kick plate is moldy. Please clean more frequently.2. Wooden shelving next to the TV in the dinning room are heavily soiled an must be cleaned more frequently. 3. Soda gun holster is moldy.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine kick plate is moldy. Please clean more frequently.2. Wooden shelving next to the TV in the dinning room are heavily soiled an must be cleaned more frequently. 3. Soda gun holster is moldy.
Location: Dining room
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine kick plate is moldy. Please clean more frequently.2. Wooden shelving next to the TV in the dinning room are heavily soiled an must be cleaned more frequently. 3. Soda gun holster is moldy.
Location: Bar
Equipment: Soda gun & holster
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: The sink, basin and drain board are heavily soiled and not being clean at least every 24hr
Location: Bar
Equipment: 3-bay
|
09/08/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can open is soiled. Please clean the can opener when contamination occurs.
Location: Kitchen (back)
Equipment: Can opener
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink must be maintained clean at alltimes.
- 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: Clean glassware is stored on a soiled wooden shelves in the bar area. Re wash glassware and cleaan shelving.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light is out. Replace hood light.
Location: Cook line
- Warewash solution(s) unclean
Warewashing solution(s) at 3 bay soiled.
Correction: Warewashing solution(s) shall be maintained clean.
Comments: 3bay sink is heavily soiled and not being clean at least every 24 hr
Location: Bar
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: Dead roach in the bar.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Ceiling vent in the dry storage is soiled. Please clean.
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 single coffee packets were stored on the floor in the wait staff area.
Location: Wait staff area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine kick plate is moldy. Please clean more frequently.2. Wooden shelving next to the TV in the dinning room are heavily soiled an must be cleaned more frequently. 3. Soda gun holster is moldy.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine kick plate is moldy. Please clean more frequently.2. Wooden shelving next to the TV in the dinning room are heavily soiled an must be cleaned more frequently. 3. Soda gun holster is moldy.
Location: Dining room
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Ice machine kick plate is moldy. Please clean more frequently.2. Wooden shelving next to the TV in the dinning room are heavily soiled an must be cleaned more frequently. 3. Soda gun holster is moldy.
Location: Bar
Equipment: Soda gun & holster
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: The sink, basin and drain board are heavily soiled and not being clean at least every 24hr
Location: Bar
Equipment: 3-bay
|
08/19/2014 | Routine |
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents were soiled. Please clean
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL AND FLOOR ARE SOILED BEHIND THE COOKING EQUIPMENT ON THE COOKS LINE.
Location: Cook line
- 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: LARGE PLASTIC CONTAINER OF SUGAR WATER WAS STORED ON THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. SPRAY SINK IS STAINED.3. 3 BAY SINK IN THE BAR IS STAINED WITH A BROWN SUBSTANCE. 4. THE SIDE OF THE FROZEN DRINK BUN MACHINE IS SOILED FROM DUST. ALSO THE ROLLING CART THAT THE EQUIPMENT IS STORED ON IS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY
Location: Kitchen (back)
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. SPRAY SINK IS STAINED.3. 3 BAY SINK IN THE BAR IS STAINED WITH A BROWN SUBSTANCE. 4. THE SIDE OF THE FROZEN DRINK BUN MACHINE IS SOILED FROM DUST. ALSO THE ROLLING CART THAT THE EQUIPMENT IS STORED ON IS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY
Location: Kitchen (back)
Equipment: Dump sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. SPRAY SINK IS STAINED.3. 3 BAY SINK IN THE BAR IS STAINED WITH A BROWN SUBSTANCE. 4. THE SIDE OF THE FROZEN DRINK BUN MACHINE IS SOILED FROM DUST. ALSO THE ROLLING CART THAT THE EQUIPMENT IS STORED ON IS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY
Location: Bar
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. SPRAY SINK IS STAINED.3. 3 BAY SINK IN THE BAR IS STAINED WITH A BROWN SUBSTANCE. 4. THE SIDE OF THE FROZEN DRINK BUN MACHINE IS SOILED FROM DUST. ALSO THE ROLLING CART THAT THE EQUIPMENT IS STORED ON IS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY
Location: Wait staff area
Equipment: Rolling cart
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE OVEN AND HOT HOLDING CABINET ARE SOILED .PLEASE CLEAN THE INTERIOR SURFACES MORE FREQUENTLY.
Location: Cook line
Equipment: Oven
|
03/21/2014 | Recheck |
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents were soiled. Please clean
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: WALL AND FLOOR ARE SOILED BEHIND THE COOKING EQUIPMENT ON THE COOKS LINE.
Location: Cook line
- 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: LARGE PLASTIC CONTAINER OF SUGAR WATER WAS STORED ON THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. SPRAY SINK IS STAINED.3. 3 BAY SINK IN THE BAR IS STAINED WITH A BROWN SUBSTANCE. 4. THE SIDE OF THE FROZEN DRINK BUN MACHINE IS SOILED FROM DUST. ALSO THE ROLLING CART THAT THE EQUIPMENT IS STORED ON IS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY
Location: Kitchen (back)
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. SPRAY SINK IS STAINED.3. 3 BAY SINK IN THE BAR IS STAINED WITH A BROWN SUBSTANCE. 4. THE SIDE OF THE FROZEN DRINK BUN MACHINE IS SOILED FROM DUST. ALSO THE ROLLING CART THAT THE EQUIPMENT IS STORED ON IS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY
Location: Kitchen (back)
Equipment: Dump sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. SPRAY SINK IS STAINED.3. 3 BAY SINK IN THE BAR IS STAINED WITH A BROWN SUBSTANCE. 4. THE SIDE OF THE FROZEN DRINK BUN MACHINE IS SOILED FROM DUST. ALSO THE ROLLING CART THAT THE EQUIPMENT IS STORED ON IS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY
Location: Bar
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE EXTERIOR SURFACE IS SOILED FROM AN ACCUMULATION OF FOOD DEBRIS. 2. SPRAY SINK IS STAINED.3. 3 BAY SINK IN THE BAR IS STAINED WITH A BROWN SUBSTANCE. 4. THE SIDE OF THE FROZEN DRINK BUN MACHINE IS SOILED FROM DUST. ALSO THE ROLLING CART THAT THE EQUIPMENT IS STORED ON IS SOILED. CLEAN AND SANITIZE MORE FREQUENTLY
Location: Wait staff area
Equipment: Rolling cart
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: THE OVEN AND HOT HOLDING CABINET ARE SOILED .PLEASE CLEAN THE INTERIOR SURFACES MORE FREQUENTLY.
Location: Cook line
Equipment: Oven
|
03/12/2014 | 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: OBSERVED A LARGE ROACH CRAWLING ON THE ICE SCOOP IN THE KITCHEN AREA. PLEASE CALL PEST CONTROL ASAP. PROVIDE A COPY ONGOING11/11/13
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHEVLES ON THE PREP TABLES HAVE DETERIORATED. PLEASE REMOVE FOIL. CLEAN AND SANITIZE THEN PAINT.
Location: Kitchen
Equipment: Prep table
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS ARE SOILED. REMOVE AND CLEAN VENTS, ALSO CLEAN ALONG THE HOOD WERE GREASE DEPOSITS HAVE ACCUMULATED.
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. REPAIR GAP ALONG THE BOTTOM OF THE DOOR.2. SEAL UP ANY HOLES IN THE WALL FLOOR AND CEIL THROUGHT OUT THE FACILITY.
Location: Kitchen (back)
- 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. REPAIR GAP ALONG THE BOTTOM OF THE DOOR.2. SEAL UP ANY HOLES IN THE WALL FLOOR AND CEIL THROUGHT OUT THE FACILITY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN THE CEILING VENTS ABOVE THE DISH MACHINE.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE MOTOR AND LIGHTING ARE NOT WORKING IN THE HOOD SYSTEM . PLEASE HAVE EQUIPMENT REPAIRED ASAP.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE SIDE SURFACES OF THE STOVE ARE HEAVILY SOILED WITH AND ACCUMULATION OF FOOD DEBRIS AND GREASE RESIDUE. PLEASE KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Kitchen
Equipment: Stove
|
11/14/2013 | 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: OBSERVED A LARGE ROACH CRAWLING ON THE ICE SCOOP IN THE KITCHEN AREA. PLEASE CALL PEST CONTROL ASAP. PROVIDE A COPY ONGOING11/11/13
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHEVLES ON THE PREP TABLES HAVE DETERIORATED. PLEASE REMOVE FOIL. CLEAN AND SANITIZE THEN PAINT.
Location: Kitchen
Equipment: Prep table
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS ARE SOILED. REMOVE AND CLEAN VENTS, ALSO CLEAN ALONG THE HOOD WERE GREASE DEPOSITS HAVE ACCUMULATED.
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. REPAIR GAP ALONG THE BOTTOM OF THE DOOR.2. SEAL UP ANY HOLES IN THE WALL FLOOR AND CEIL THROUGHT OUT THE FACILITY.
Location: Kitchen (back)
- 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. REPAIR GAP ALONG THE BOTTOM OF THE DOOR.2. SEAL UP ANY HOLES IN THE WALL FLOOR AND CEIL THROUGHT OUT THE FACILITY.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: PLEASE CLEAN THE CEILING VENTS ABOVE THE DISH MACHINE.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE MOTOR AND LIGHTING ARE NOT WORKING IN THE HOOD SYSTEM . PLEASE HAVE EQUIPMENT REPAIRED ASAP.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE SIDE SURFACES OF THE STOVE ARE HEAVILY SOILED WITH AND ACCUMULATION OF FOOD DEBRIS AND GREASE RESIDUE. PLEASE KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Kitchen
Equipment: Stove
|
11/11/2013 | 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: OBSERVED A LARGE ROACH CRAWLING ON THE ICE SCOOP IN THE KITCHEN AREA. PLEASE CALL PEST CONTROL ASAP. PROVIDE A COPY .
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BOTTOM SHEVLES ON THE PREP TABLES HAVE DETERIORATED. PLEASE REMOVE FOIL. CLEAN AND SANITIZE THEN PAINT.
Location: Kitchen
Equipment: Prep table
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENTS ARE SOILED. REMOVE AND CLEAN VENTS, ALSO CLEAN ALONG THE HOOD WERE GREASE DEPOSITS HAVE ACCUMULATED.
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. REPAIR GAP ALONG THE BOTTOM OF THE DOOR.2. SEAL UP ANY HOLES IN THE WALL FLOOR AND CEIL THROUGHT OUT THE FACILITY.
Location: Kitchen (back)
- 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. REPAIR GAP ALONG THE BOTTOM OF THE DOOR.2. SEAL UP ANY HOLES IN THE WALL FLOOR AND CEIL THROUGHT OUT THE FACILITY.
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: PLEASE CLEAN THE CEILING VENTS ABOVE THE DISH MACHINE.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE MOTOR AND LIGHTING ARE NOT WORKING IN THE HOOD SYSTEM . PLEASE HAVE EQUIPMENT REPAIRED ASAP.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE SIDE SURFACES OF THE STOVE ARE HEAVILY SOILED WITH AND ACCUMULATION OF FOOD DEBRIS AND GREASE RESIDUE. PLEASE KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Kitchen
Equipment: Stove
|
10/28/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PULLED PORK WAS NOT AT 135 AT THE STEAM TABLE . COS 1. POTENTIALLY HAZARDOUS COOKED FOODS MUST BE HELD AT 135 DEGREES. 2. DO NOT OVER FILL THE STEAM TABLE WITH PRODUCT. THE EQUIPMENT WILL NOT WORK PROPERLY. 3. ENSURE THAT THE PRODUCT STORED ON THE STREAM TABLE ARE MAINTAINED AT 135.4. PERFORM DAILY TEMPERATURE CHECK ON THE EQUIPMENT AND PRODUCT STORED ON THE STREAM TABLE.
Location: Cook line
Equipment: Steam table
- 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. COLE SLAW WAS NOT AT 41 DEGREE ON THE COLD TOP2. POTATOE SALAD WAS NOT AT 41 THE INTERNALTEMPERATURE OF THE COOLER EQUIPMENT WAS 41 DEGREESDURING LUNCH AND DINNER PLEASE ENSURE TEMPERATURES ARE MAINTAINED AT 41 DEGREES ON THE COLD TOP COOLER.PLEASE CHECK THE FOOD TEMPERERATURES OF THE PRODUCT STORED ON THE COLD TOP COOLER 2 -3 TIMES A DAY.
Location: Kitchen
Equipment: Cold top
- 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. COLE SLAW WAS NOT AT 41 DEGREE ON THE COLD TOP2. POTATOE SALAD WAS NOT AT 41 THE INTERNALTEMPERATURE OF THE COOLER EQUIPMENT WAS 41 DEGREESDURING LUNCH AND DINNER PLEASE ENSURE TEMPERATURES ARE MAINTAINED AT 41 DEGREES ON THE COLD TOP COOLER.PLEASE CHECK THE FOOD TEMPERERATURES OF THE PRODUCT STORED ON THE COLD TOP COOLER 2 -3 TIMES A DAY.
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: 1. OBSERVED A ROACH ON THE FLOOR IN THE KITCHEN. OBSERVED TERMINIX RECIEPT FOR TREATED DATE 6/14/13 CONTINUE TO FOLLOW PEST CONTROL RECOMMENDATIONS AND KEEP KITCHEN CLEAN OVER NIGHT. CREATE AND INCORPORATE A CLEAN LIST SCHEDULE
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE DRINK FROM A OPEN CUP . PROVIDE A CUP THAT HAS A COVERED LID.2. EMPLOYEE EATING AND DRINK IN THE BAR . DESIGNATE AN AREA WERE EMPLOYEES CAN EAT OUTSIDE THE KITCHEN AND BAR AREA.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE DRINK FROM A OPEN CUP . PROVIDE A CUP THAT HAS A COVERED LID.2. EMPLOYEE EATING AND DRINK IN THE BAR . DESIGNATE AN AREA WERE EMPLOYEES CAN EAT OUTSIDE THE KITCHEN AND BAR AREA.
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK MUST BE CLEAN AT ALL TIMES. PLEASE USE THE HAND SINK IN THE BAR FOR HAND WASHING.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
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: 1. EMPLOYEE USED THE HAND SINK TO RINSE A PAPER TOWEL. THE HAND SINK SHALL BE USED FOR HAND WASHING ONLY. NO DUMPING, NO GETTING WATER FOR OTHER USES, NO RINSING OFF EQUIMENT. 2. THE HAND SINK IS NOT BE ING USED INTHE BAR. PLEASE USE THE HAND SINK IN THE BAR FOR HAND WASHING ALL OTHER SINK MUST BE USED FOR THE PURPOSE THEY WERE DESIGNED FOR.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage (corrected)
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: 1. EMPLOYEE USED THE HAND SINK TO RINSE A PAPER TOWEL. THE HAND SINK SHALL BE USED FOR HAND WASHING ONLY. NO DUMPING, NO GETTING WATER FOR OTHER USES, NO RINSING OFF EQUIMENT. 2. THE HAND SINK IS NOT BE ING USED INTHE BAR. PLEASE USE THE HAND SINK IN THE BAR FOR HAND WASHING ALL OTHER SINK MUST BE USED FOR THE PURPOSE THEY WERE DESIGNED FOR.
Location: Bar
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. HOOD LIGHTS WERE OUT.REPLACE THE HOOD LIGHTS.2. CEILING LIGHTING OUT IN SEVERAL AREAS OF THE KITCHEN.PLEASE REPLACE ALL LIGHTING THAT IS OUT OR NOT WORKING IN THE KITCHEN.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. HOOD LIGHTS WERE OUT.REPLACE THE HOOD LIGHTS.2. CEILING LIGHTING OUT IN SEVERAL AREAS OF THE KITCHEN.PLEASE REPLACE ALL LIGHTING THAT IS OUT OR NOT WORKING IN THE KITCHEN.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENT WERE SOILED.CLEAN HOOD VENT MORE FREQUENTLY AND HAVE THE CLEANED HOOD.2. CEILING VENT SOILED IN KITCHENKEEP CEILING VENT CLEAN
Location: Cook line
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENT WERE SOILED.CLEAN HOOD VENT MORE FREQUENTLY AND HAVE THE CLEANED HOOD.2. CEILING VENT SOILED IN KITCHENKEEP CEILING VENT CLEAN
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES ARE MISSING OR DAMAGED IN THE KITCHEN. PLEASE REPLACE MISSING AND DAMAGED TILES.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK DISH MACHINE EQUIPMENT TO WALL
Location: Kitchen
Equipment: Dishmachine
- 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. FOOD STORED ON THE FLOOR IN THE WALK IN COOLER. PLEASE STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE MACHINE DOOR SOILED ON BOTH SIDES.PLEASE KEEP FOOD CONTACT SURFACES THAT ARE FREQUENTLY USED CLEAN. EXAMPLES DOOR HANDLES 2. DISH MACHINE OUTER SURFACE SOILED FROM ACCUMULATED FOOD DEBRIS.PLEASE CLEAN THE DISH MACHINE FREQUENTLY TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE MACHINE DOOR SOILED ON BOTH SIDES.PLEASE KEEP FOOD CONTACT SURFACES THAT ARE FREQUENTLY USED CLEAN. EXAMPLES DOOR HANDLES 2. DISH MACHINE OUTER SURFACE SOILED FROM ACCUMULATED FOOD DEBRIS.PLEASE CLEAN THE DISH MACHINE FREQUENTLY TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Dishmachine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. THE MICROWAVE INTERIOR SURFACE AND DOOR CAVITY WAS SOILED. PLEASE CLEAN EVERY 24HOURS OR WHEN CONTAMINATION OCCURS.
Location: Kitchen (front)
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. THE MICROWAVE INTERIOR SURFACE AND DOOR CAVITY WAS SOILED. PLEASE CLEAN EVERY 24HOURS OR WHEN CONTAMINATION OCCURS.
|
07/02/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PULLED PORK WAS NOT AT 135 AT THE STEAM TABLE . COS 1. POTENTIALLY HAZARDOUS COOKED FOODS MUST BE HELD AT 135 DEGREES. 2. DO NOT OVER FILL THE STEAM TABLE WITH PRODUCT. THE EQUIPMENT WILL NOT WORK PROPERLY. 3. ENSURE THAT THE PRODUCT STORED ON THE STREAM TABLE ARE MAINTAINED AT 135.4. PERFORM DAILY TEMPERATURE CHECK ON THE EQUIPMENT AND PRODUCT STORED ON THE STREAM TABLE.
Location: Cook line
Equipment: Steam table
- 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. COLE SLAW WAS NOT AT 41 DEGREE ON THE COLD TOP2. POTATOE SALAD WAS NOT AT 41 THE INTERNALTEMPERATURE OF THE COOLER EQUIPMENT WAS 41 DEGREESDURING LUNCH AND DINNER PLEASE ENSURE TEMPERATURES ARE MAINTAINED AT 41 DEGREES ON THE COLD TOP COOLER.PLEASE CHECK THE FOOD TEMPERERATURES OF THE PRODUCT STORED ON THE COLD TOP COOLER 2 -3 TIMES A DAY.
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: 1. COLE SLAW WAS NOT AT 41 DEGREE ON THE COLD TOP2. POTATOE SALAD WAS NOT AT 41 THE INTERNALTEMPERATURE OF THE COOLER EQUIPMENT WAS 41 DEGREESDURING LUNCH AND DINNER PLEASE ENSURE TEMPERATURES ARE MAINTAINED AT 41 DEGREES ON THE COLD TOP COOLER.PLEASE CHECK THE FOOD TEMPERERATURES OF THE PRODUCT STORED ON THE COLD TOP COOLER 2 -3 TIMES A DAY.
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: 1. OBSERVED A ROACH ON THE FLOOR IN THE KITCHEN. OBSERVED TERMINIX RECIEPT FOR TREATED DATE 6/14/13 CONTINUE TO FOLLOW PEST CONTROL RECOMMENDATIONS AND KEEP KITCHEN CLEAN OVER NIGHT. CREATE AND INCORPORATE A CLEAN LIST SCHEDULE
Location: Kitchen
- Eating, drinking, smoking
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: 1. EMPLOYEE DRINK FROM A OPEN CUP . PROVIDE A CUP THAT HAS A COVERED LID.2. EMPLOYEE EATING AND DRINK IN THE BAR . DESIGNATE AN AREA WERE EMPLOYEES CAN EAT OUTSIDE THE KITCHEN AND BAR AREA.
Location: Bar
- Eating, drinking, smoking
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: 1. EMPLOYEE DRINK FROM A OPEN CUP . PROVIDE A CUP THAT HAS A COVERED LID.2. EMPLOYEE EATING AND DRINK IN THE BAR . DESIGNATE AN AREA WERE EMPLOYEES CAN EAT OUTSIDE THE KITCHEN AND BAR AREA.
Location: Bar
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK MUST BE CLEAN AT ALL TIMES. PLEASE USE THE HAND SINK IN THE BAR FOR HAND WASHING.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage
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: 1. EMPLOYEE USED THE HAND SINK TO RINSE A PAPER TOWEL. THE HAND SINK SHALL BE USED FOR HAND WASHING ONLY. NO DUMPING, NO GETTING WATER FOR OTHER USES, NO RINSING OFF EQUIMENT. 2. THE HAND SINK IS NOT BE ING USED INTHE BAR. PLEASE USE THE HAND SINK IN THE BAR FOR HAND WASHING ALL OTHER SINK MUST BE USED FOR THE PURPOSE THEY WERE DESIGNED FOR.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage
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: 1. EMPLOYEE USED THE HAND SINK TO RINSE A PAPER TOWEL. THE HAND SINK SHALL BE USED FOR HAND WASHING ONLY. NO DUMPING, NO GETTING WATER FOR OTHER USES, NO RINSING OFF EQUIMENT. 2. THE HAND SINK IS NOT BE ING USED INTHE BAR. PLEASE USE THE HAND SINK IN THE BAR FOR HAND WASHING ALL OTHER SINK MUST BE USED FOR THE PURPOSE THEY WERE DESIGNED FOR.
Location: Bar
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. HOOD LIGHTS WERE OUT.REPLACE THE HOOD LIGHTS.2. CEILING LIGHTING OUT IN SEVERAL AREAS OF THE KITCHEN.PLEASE REPLACE ALL LIGHTING THAT IS OUT OR NOT WORKING IN THE KITCHEN.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. HOOD LIGHTS WERE OUT.REPLACE THE HOOD LIGHTS.2. CEILING LIGHTING OUT IN SEVERAL AREAS OF THE KITCHEN.PLEASE REPLACE ALL LIGHTING THAT IS OUT OR NOT WORKING IN THE KITCHEN.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENT WERE SOILED.CLEAN HOOD VENT MORE FREQUENTLY AND HAVE THE CLEANED HOOD.2. CEILING VENT SOILED IN KITCHENKEEP CEILING VENT CLEAN
Location: Cook line
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENT WERE SOILED.CLEAN HOOD VENT MORE FREQUENTLY AND HAVE THE CLEANED HOOD.2. CEILING VENT SOILED IN KITCHENKEEP CEILING VENT CLEAN
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES ARE MISSING OR DAMAGED IN THE KITCHEN. PLEASE REPLACE MISSING AND DAMAGED TILES.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK DISH MACHINE EQUIPMENT TO WALL
Location: Kitchen
Equipment: Dishmachine
- 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. FOOD STORED ON THE FLOOR IN THE WALK IN COOLER. PLEASE STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE MACHINE DOOR SOILED ON BOTH SIDES.PLEASE KEEP FOOD CONTACT SURFACES THAT ARE FREQUENTLY USED CLEAN. EXAMPLES DOOR HANDLES 2. DISH MACHINE OUTER SURFACE SOILED FROM ACCUMULATED FOOD DEBRIS.PLEASE CLEAN THE DISH MACHINE FREQUENTLY TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. ICE MACHINE DOOR SOILED ON BOTH SIDES.PLEASE KEEP FOOD CONTACT SURFACES THAT ARE FREQUENTLY USED CLEAN. EXAMPLES DOOR HANDLES 2. DISH MACHINE OUTER SURFACE SOILED FROM ACCUMULATED FOOD DEBRIS.PLEASE CLEAN THE DISH MACHINE FREQUENTLY TO PREVENT CONTAMINATION.
Location: Kitchen
Equipment: Dishmachine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. THE MICROWAVE INTERIOR SURFACE AND DOOR CAVITY WAS SOILED. PLEASE CLEAN EVERY 24HOURS OR WHEN CONTAMINATION OCCURS.
Location: Kitchen (front)
Equipment: Microwave oven
|
06/19/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Open bottled water stored in the ice in the ice machine. Discontinue
Location: Kitchen
Equipment: Ice machine
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soda gun and holster.
Location: Bar
Equipment: Soda gun & holster
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep the hand sink clean in bar area ,even if hand sink is not used.
Location: Bar
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean the beverage in a box storage tower
Location: Kitchen
Equipment: Soda machine
|
03/04/2013 | Recheck |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Open bottled water stored in the ice in the ice machine. Discontinue
Location: Kitchen
Equipment: Ice machine
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Soda gun and holster.
Location: Bar
Equipment: Soda gun & holster
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep the hand sink clean in bar area ,even if hand sink is not used.
Location: Bar
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean the beverage in a box storage tower
Location: Kitchen
Equipment: Soda machine
|
02/25/2013 | Routine |
- 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: SANITIZER HOSE NOT WORKING . PLEASE HAVE REPAIRED ASAP.
Location: Kitchen (back)
Equipment: Dishmachine
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP NONFUCTIONAL HAND SINK CLEAN.
Location: Bar
Equipment: Hand sink
- 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: Kitchen (back)
Equipment: Dishmachine
- 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. BOXES OF FOOD STORED ON THE FLOOR INTHE WALKIN COOLER.2. BEVERAGE BOXES STORED ON THE FLOOR IN THE WAIT STAFF AREA.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF FOOD STORED ON THE FLOOR INTHE WALKIN COOLER.2. BEVERAGE BOXES STORED ON THE FLOOR IN THE WAIT STAFF AREA.
Location: Wait staff area
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN AND SANITIZE MAKE TABLE COOLER AND HOLD DRAWER IN BACK NEAR SMOKER,.
Location: Kitchen (back)
Equipment: Make table cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. KNIFE STORED IN BETWEEN WALL AND COLDTOP COOLER. REMOVE 2. KNIFE STORED IN BETWEEN WALL AND MAKE TABLE COOLER IN BACK KITCHENSTORE UTENSILS IN AWAY TO PREVENT CONTAMINATION.
Location: Cook line
Equipment: Cold top
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. KNIFE STORED IN BETWEEN WALL AND COLDTOP COOLER. REMOVE 2. KNIFE STORED IN BETWEEN WALL AND MAKE TABLE COOLER IN BACK KITCHENSTORE UTENSILS IN AWAY TO PREVENT CONTAMINATION.
Location: Meat room
Equipment: Make table cooler
|
11/02/2012 | 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: SANITIZER HOSE NOT WORKING . PLEASE HAVE REPAIRED ASAP.
Location: Kitchen (back)
Equipment: Dishmachine
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP NONFUCTIONAL HAND SINK CLEAN.
Location: Bar
Equipment: Hand sink
- 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: Kitchen (back)
Equipment: Dishmachine
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF FOOD STORED ON THE FLOOR INTHE WALKIN COOLER.2. BEVERAGE BOXES STORED ON THE FLOOR IN THE WAIT STAFF AREA.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOXES OF FOOD STORED ON THE FLOOR INTHE WALKIN COOLER.2. BEVERAGE BOXES STORED ON THE FLOOR IN THE WAIT STAFF AREA.
Location: Wait staff area
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CLEAN AND SANITIZE MAKE TABLE COOLER AND HOLD DRAWER IN BACK NEAR SMOKER,.
Location: Kitchen (back)
Equipment: Make table cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. KNIFE STORED IN BETWEEN WALL AND COLDTOP COOLER. REMOVE 2. KNIFE STORED IN BETWEEN WALL AND MAKE TABLE COOLER IN BACK KITCHENSTORE UTENSILS IN AWAY TO PREVENT CONTAMINATION.
Location: Cook line
Equipment: Cold top
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. KNIFE STORED IN BETWEEN WALL AND COLDTOP COOLER. REMOVE 2. KNIFE STORED IN BETWEEN WALL AND MAKE TABLE COOLER IN BACK KITCHENSTORE UTENSILS IN AWAY TO PREVENT CONTAMINATION.
Location: Meat room
Equipment: Make table cooler
|
10/26/2012 | Routine |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom surface soiled from spills.2. Metal shevling, metal pole, and fan, are soiled with dust. 3. Outer surface of the dishmachine is heavily soiled. 4. Bunn machine is soiled Please clean area more frequently.
Location: Kitchen (front)
Equipment: True cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom surface soiled from spills.2. Metal shevling, metal pole, and fan, are soiled with dust. 3. Outer surface of the dishmachine is heavily soiled. 4. Bunn machine is soiled Please clean area more frequently.
Location: Cook line
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom surface soiled from spills.2. Metal shevling, metal pole, and fan, are soiled with dust. 3. Outer surface of the dishmachine is heavily soiled. 4. Bunn machine is soiled Please clean area more frequently.
Location: Kitchen (back)
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Bottom surface soiled from spills.2. Metal shevling, metal pole, and fan, are soiled with dust. 3. Outer surface of the dishmachine is heavily soiled. 4. Bunn machine is soiled Please clean area more frequently.
Location: Wait staff area
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink drain system capacity is insufficient.
Location: Bar
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Knife stored in between cold top and steam table . Store in use utensils on a clean surface. Cos2. Ice scoop handle stored in ice in the ice machine.Cos
Location: Kitchen
Equipment: Steam table
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Knife stored in between cold top and steam table . Store in use utensils on a clean surface. Cos2. Ice scoop handle stored in ice in the ice machine.Cos
Location: Kitchen
Equipment: Ice machine
|
06/08/2012 | Routine |
| No violation noted during this evaluation. | 03/13/2012 | Illness Complaint |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Bar
Equipment: Soda gun & holster
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Bar
Equipment: 3-bay
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Bar
Equipment: Dishmachine
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Kitchen
Equipment: Dishmachine
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Kitchen (back)
Equipment: Prep table
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
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.
Location: Bar
Equipment: Hand sink
- 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 was concentration too strong.
Location: Kitchen
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Tray of clean cup stored on the hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace damaged or missing tile. Also repair missing tile behide dish machine
Location: Dish machine 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. Beverage in a box were stored on the floor. 2. Buckets of sugar stored on the floor.Store 6 inches above the floor.
Location: Wait staff area
Equipment: -
- 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. Beverage in a box were stored on the floor. 2. Buckets of sugar stored on the floor.Store 6 inches above the floor.
Location: Kitchen (front)
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored in between wall and prep table.
Location: Kitchen (back)
Equipment: Prep table
|
02/16/2012 | Recheck |
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Bar
Equipment: Soda gun & holster
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Bar
Equipment: 3-bay
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Bar
Equipment: Dishmachine
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Kitchen
Equipment: Dishmachine
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. Soda gun and holster were soiled.2. Slicer was soiled 3. 3 bay sink in bar area was heavily soiled4. Manual glass cleaner was heavily soiled5. Dish machine was soiled with an accumulation of food debris.6. Prep table door gaskits near the smoker were soiled.
Location: Kitchen (back)
Equipment: Prep table
- 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.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage
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.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Bleach was concentration too strong.
Location: Kitchen
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Tray of clean cup stored on the hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace damaged or missing tile. Also repair missing tile behide dish machine
Location: Dish machine 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. Beverage in a box were stored on the floor. 2. Buckets of sugar stored on the floor.Store 6 inches above the floor.
Location: Wait staff area
Equipment: -
- 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. Beverage in a box were stored on the floor. 2. Buckets of sugar stored on the floor.Store 6 inches above the floor.
Location: Kitchen (front)
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored in between wall and prep table.
Location: Kitchen (back)
Equipment: Prep table
|
02/08/2012 | Routine |
Restaurant representatives - add corrected or new information about G.T. SOUTH'S RIB HOUSE, 5711 E 71ST ST, Indianapolis, IN »