- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: COOKED BAKED POTATOES WRAPPED IN FOIL IN WALK IN COOLER. DISCONTINUE WRAPPING BAKED POTATOES WHEN COOLING POTATOES FOR RE-USE.COOLING PROCEDURES DISCUSSED WITH OWNER. 4 POTATOES DISCARDED. CORRECTED ON SITE
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, CHICKEN, SEAFOOD AND SHELL EGGS OVER PRODUCE IN WALK IN. STORE RAW ANIMAL PRODUCTS BELOW PRODUCE AND READY TO EAT FOODS.
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: NO DATE MARKS ON LUNCH MEAT AND OTHER READY TO EAT FOODS IN WALK IN.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.
Location: Walk-in cooler
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISPLAY THERMOMETER FOR WALK IN IS READING 49 DEGREES. AIR TEMPERATURE MEASURED AT 42 DEGREES.Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.ESTABLISHMENT DOES HAVE A SHARED DUMPSTER.
Location: Dumpster 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: FOOD DEBRIS ON FLOOR IN WALK IN. CLEAN FLOOR.
Location: Walk-in cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Back room
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.AIR GRATES DAMAGED IN WALK IN COOLER. RE-ATTACH AIR GRATE TO CEILING.2. FREEZER CONDENSER LEAKING ONTO COOK LINE FLOOR. REPAIR
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.AIR GRATES DAMAGED IN WALK IN COOLER. RE-ATTACH AIR GRATE TO CEILING.2. FREEZER CONDENSER LEAKING ONTO COOK LINE FLOOR. REPAIR
Location: Cook line
Equipment: reach in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TEA CONTAINERS ARE UNCOVERED. COVER CONTAINERS TO PROTECT FROM CONTAMINATION
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BULK FOOD CONTAINERS SOILED. CLEAN2. WIRE SHELVES/TABLE ABOVE PIZZA PREP STATION IS SOILED. CLEAN.
Location: Back room
Equipment: Bulk food containers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BULK FOOD CONTAINERS SOILED. CLEAN2. WIRE SHELVES/TABLE ABOVE PIZZA PREP STATION IS SOILED. CLEAN.
Location: Back room
Equipment: Wire shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE IS SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN ON PREP SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: Prep sink
|
08/01/2014 | Recheck |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: COOKED BAKED POTATOES WRAPPED IN FOIL IN WALK IN COOLER. DISCONTINUE WRAPPING BAKED POTATOES WHEN COOLING POTATOES FOR RE-USE.COOLING PROCEDURES DISCUSSED WITH OWNER. 4 POTATOES DISCARDED. CORRECTED ON SITE
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, CHICKEN, SEAFOOD AND SHELL EGGS OVER PRODUCE IN WALK IN. STORE RAW ANIMAL PRODUCTS BELOW PRODUCE AND READY TO EAT FOODS.
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: NO DATE MARKS ON LUNCH MEAT AND OTHER READY TO EAT FOODS IN WALK IN.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.
Location: Walk-in cooler
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISPLAY THERMOMETER FOR WALK IN IS READING 49 DEGREES. AIR TEMPERATURE MEASURED AT 42 DEGREES.Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.ESTABLISHMENT DOES HAVE A SHARED DUMPSTER.
Location: Dumpster 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: FOOD DEBRIS ON FLOOR IN WALK IN. CLEAN FLOOR.
Location: Walk-in cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Back room
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.AIR GRATES DAMAGED IN WALK IN COOLER. RE-ATTACH AIR GRATE TO CEILING.2. FREEZER CONDENSER LEAKING ONTO COOK LINE FLOOR. REPAIR
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.AIR GRATES DAMAGED IN WALK IN COOLER. RE-ATTACH AIR GRATE TO CEILING.2. FREEZER CONDENSER LEAKING ONTO COOK LINE FLOOR. REPAIR
Location: Cook line
Equipment: reach in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TEA CONTAINERS ARE UNCOVERED. COVER CONTAINERS TO PROTECT FROM CONTAMINATION
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BULK FOOD CONTAINERS SOILED. CLEAN2. WIRE SHELVES/TABLE ABOVE PIZZA PREP STATION IS SOILED. CLEAN.
Location: Back room
Equipment: Bulk food containers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BULK FOOD CONTAINERS SOILED. CLEAN2. WIRE SHELVES/TABLE ABOVE PIZZA PREP STATION IS SOILED. CLEAN.
Location: Back room
Equipment: Wire shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE IS SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN ON PREP SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: Prep sink
|
07/30/2014 | Recheck |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: COOKED BAKED POTATOES WRAPPED IN FOIL IN WALK IN COOLER. DISCONTINUE WRAPPING BAKED POTATOES WHEN COOLING POTATOES FOR RE-USE.COOLING PROCEDURES DISCUSSED WITH OWNER. 4 POTATOES DISCARDED. CORRECTED ON SITE
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF, CHICKEN, SEAFOOD AND SHELL EGGS OVER PRODUCE IN WALK IN. STORE RAW ANIMAL PRODUCTS BELOW PRODUCE AND READY TO EAT FOODS.
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: NO DATE MARKS ON LUNCH MEAT AND OTHER READY TO EAT FOODS IN WALK IN.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.
Location: Walk-in cooler
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: DISPLAY THERMOMETER FOR WALK IN IS READING 49 DEGREES. AIR TEMPERATURE MEASURED AT 42 DEGREES.Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.ESTABLISHMENT DOES HAVE A SHARED DUMPSTER.
Location: Dumpster 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: FOOD DEBRIS ON FLOOR IN WALK IN. CLEAN FLOOR.
Location: Walk-in cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top Cooler
- 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: MISSING THERMOMETERS FROM TWO PREP TOP COOLERS ON COOK LINE AND PIZZA COOLER IN BACK ROOM. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Back room
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.AIR GRATES DAMAGED IN WALK IN COOLER. RE-ATTACH AIR GRATE TO CEILING.2. FREEZER CONDENSER LEAKING ONTO COOK LINE FLOOR. REPAIR
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1.AIR GRATES DAMAGED IN WALK IN COOLER. RE-ATTACH AIR GRATE TO CEILING.2. FREEZER CONDENSER LEAKING ONTO COOK LINE FLOOR. REPAIR
Location: Cook line
Equipment: reach in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TEA CONTAINERS ARE UNCOVERED. COVER CONTAINERS TO PROTECT FROM CONTAMINATION
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BULK FOOD CONTAINERS SOILED. CLEAN2. WIRE SHELVES/TABLE ABOVE PIZZA PREP STATION IS SOILED. CLEAN.
Location: Back room
Equipment: Bulk food containers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BULK FOOD CONTAINERS SOILED. CLEAN2. WIRE SHELVES/TABLE ABOVE PIZZA PREP STATION IS SOILED. CLEAN.
Location: Back room
Equipment: Wire shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE IS SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN ON PREP SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: Prep sink
|
07/23/2014 | Routine |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: NOVERMBER 11:1. CONTAINER OF RAW CHICKEN STORED OVER CUT PRODUCE IN REACH IN COOLER ON COOK LINE.2. CONTAINER OF RAW FISH STORED OVER FRUIT SALAD IN REACH IN COOLER ON COOK LINE.3. CONTAINER OF RAW CHICKEN STORED OVER BAG OF BROCCOLI IN WALK IN COOLER.NOVEMBER 18:1. RAW MEAT STORED OVER SAUCE IN REACH IN COOLER.2. RAW FISH STORED OVER BROCCOLI IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS, COOKED FOODS, AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: NOVERMBER 11:1. CONTAINER OF RAW CHICKEN STORED OVER CUT PRODUCE IN REACH IN COOLER ON COOK LINE.2. CONTAINER OF RAW FISH STORED OVER FRUIT SALAD IN REACH IN COOLER ON COOK LINE.3. CONTAINER OF RAW CHICKEN STORED OVER BAG OF BROCCOLI IN WALK IN COOLER.NOVEMBER 18:1. RAW MEAT STORED OVER SAUCE IN REACH IN COOLER.2. RAW FISH STORED OVER BROCCOLI IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS, COOKED FOODS, AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE OR ATLEAST EVERY 4 HOURS DURING CONTINUAL USE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE OR ATLEAST EVERY 4 HOURS DURING CONTINUAL USE.
Location: Kitchen
Equipment: Can opener
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPOONS STORED IN CONTAINER WITH FOOD CONTACT PORTIONS UPWARDS NEAR STEAM TABLE FOR SOUPS.STORE WITH HANDLES UPWARDS TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKETS OF REACH IN COOLER ACROSS FROM COOK LINE ARE TORN.REPLACE.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK THREE BAY SINK AND DISHMACHINE TO WALL. CURRENT CAULKING IS UNEVEN (NOT SMOOTH AND EASILY CLEANABLE) AND SOILED WITH MOLD.
Location: Kitchen
- 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. SODA GUN HOLSTER IN BAR AREA SOILED.CLEAN AND SANITIZE.
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: 1. MICROWAVE HAS EXCESSIVE FOOD DEBRIS BUILD UP.2. PIZZA OVEN HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
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. MICROWAVE HAS EXCESSIVE FOOD DEBRIS BUILD UP.2. PIZZA OVEN HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Pizza oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED IN SEVERAL PLACES IN KITCHEN.REPLACE.
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.
Comments: 1. PROVIDE CHLORINE TEST STRIPS FOR DISHMACHINE.2. PROVIDE QUAT TEST STRIPS FOR THREE BAY SINK.
Location: Dish machine area
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE CHLORINE TEST STRIPS FOR DISHMACHINE.2. PROVIDE QUAT TEST STRIPS FOR THREE BAY SINK.
Location: Three bay area
Equipment: 3-bay
|
11/27/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: NOVERMBER 11:1. CONTAINER OF RAW CHICKEN STORED OVER CUT PRODUCE IN REACH IN COOLER ON COOK LINE.2. CONTAINER OF RAW FISH STORED OVER FRUIT SALAD IN REACH IN COOLER ON COOK LINE.3. CONTAINER OF RAW CHICKEN STORED OVER BAG OF BROCCOLI IN WALK IN COOLER.NOVEMBER 18:1. RAW MEAT STORED OVER SAUCE IN REACH IN COOLER.2. RAW FISH STORED OVER BROCCOLI IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS, COOKED FOODS, AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: NOVERMBER 11:1. CONTAINER OF RAW CHICKEN STORED OVER CUT PRODUCE IN REACH IN COOLER ON COOK LINE.2. CONTAINER OF RAW FISH STORED OVER FRUIT SALAD IN REACH IN COOLER ON COOK LINE.3. CONTAINER OF RAW CHICKEN STORED OVER BAG OF BROCCOLI IN WALK IN COOLER.NOVEMBER 18:1. RAW MEAT STORED OVER SAUCE IN REACH IN COOLER.2. RAW FISH STORED OVER BROCCOLI IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS, COOKED FOODS, AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE OR ATLEAST EVERY 4 HOURS DURING CONTINUAL USE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE OR ATLEAST EVERY 4 HOURS DURING CONTINUAL USE.
Location: Kitchen
Equipment: Can opener
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPOONS STORED IN CONTAINER WITH FOOD CONTACT PORTIONS UPWARDS NEAR STEAM TABLE FOR SOUPS.STORE WITH HANDLES UPWARDS TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKETS OF REACH IN COOLER ACROSS FROM COOK LINE ARE TORN.REPLACE.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK THREE BAY SINK AND DISHMACHINE TO WALL. CURRENT CAULKING IS UNEVEN (NOT SMOOTH AND EASILY CLEANABLE) AND SOILED WITH MOLD.
Location: Kitchen
- 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. SODA GUN HOLSTER IN BAR AREA SOILED.CLEAN AND SANITIZE.
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: 1. MICROWAVE HAS EXCESSIVE FOOD DEBRIS BUILD UP.2. PIZZA OVEN HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE HAS EXCESSIVE FOOD DEBRIS BUILD UP.2. PIZZA OVEN HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Pizza oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED IN SEVERAL PLACES IN KITCHEN.REPLACE.
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.
Comments: 1. PROVIDE CHLORINE TEST STRIPS FOR DISHMACHINE.2. PROVIDE QUAT TEST STRIPS FOR THREE BAY SINK.
Location: Dish machine area
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE CHLORINE TEST STRIPS FOR DISHMACHINE.2. PROVIDE QUAT TEST STRIPS FOR THREE BAY SINK.
Location: Three bay area
Equipment: 3-bay
|
11/18/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CONTAINER OF RAW CHICKEN STORED OVER CUT PRODUCE IN REACH IN COOLER ON COOK LINE.2. CONTAINER OF RAW FISH STORED OVER FRUIT SALAD IN REACH IN COOLER ON COOK LINE.3. CONTAINER OF RAW CHICKEN STORED OVER BAG OF BROCCOLI IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS, COOKED FOODS, AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. CONTAINER OF RAW CHICKEN STORED OVER CUT PRODUCE IN REACH IN COOLER ON COOK LINE.2. CONTAINER OF RAW FISH STORED OVER FRUIT SALAD IN REACH IN COOLER ON COOK LINE.3. CONTAINER OF RAW CHICKEN STORED OVER BAG OF BROCCOLI IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS, COOKED FOODS, AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE OR ATLEAST EVERY 4 HOURS DURING CONTINUAL USE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH EXCESSIVE FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED WITH DEBRIS BUILD UP.CLEAN AND SANITIZE.DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE OR ATLEAST EVERY 4 HOURS DURING CONTINUAL USE.
Location: Kitchen
Equipment: Can opener
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. SPOONS STORED IN CONTAINER WITH FOOD CONTACT PORTIONS UPWARDS NEAR STEAM TABLE FOR SOUPS.STORE WITH HANDLES UPWARDS TO PREVENT CONTAMINATION OF FOOD CONTACT PORTION.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. GASKETS OF REACH IN COOLER ACROSS FROM COOK LINE ARE TORN.REPLACE.
Location: Kitchen
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RESEAL/CAULK THREE BAY SINK AND DISHMACHINE TO WALL. CURRENT CAULKING IS UNEVEN (NOT SMOOTH AND EASILY CLEANABLE) AND SOILED WITH MOLD.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. ROLLING WIRE CART HOLDING CLEAN PLATES SOILED.2. EXTERIOR REACH IN COOLER ACROSS FROM COOK LINE SOILED.3. SPRAYER ARM FOR DISHMACHINE HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
- 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. SODA GUN HOLSTER IN BAR AREA SOILED.CLEAN AND SANITIZE.
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: 1. MICROWAVE HAS EXCESSIVE FOOD DEBRIS BUILD UP.2. PIZZA OVEN HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. MICROWAVE HAS EXCESSIVE FOOD DEBRIS BUILD UP.2. PIZZA OVEN HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Pizza oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED IN SEVERAL PLACES IN KITCHEN.REPLACE.
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.
Comments: 1. PROVIDE CHLORINE TEST STRIPS FOR DISHMACHINE.2. PROVIDE QUAT TEST STRIPS FOR THREE BAY SINK.
Location: Dish machine area
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. PROVIDE CHLORINE TEST STRIPS FOR DISHMACHINE.2. PROVIDE QUAT TEST STRIPS FOR THREE BAY SINK.
Location: Three bay area
Equipment: 3-bay
|
11/11/2013 | Routine |
- 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: MARCH 19:1. CONTAINER OF COLE SLAW IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 45 DEGREES F.3. DELI MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 49 DEGREES F.MARCH 29:1. CONTAINER OF POTATO SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MARCH 19:1. CONTAINER OF COLE SLAW IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 45 DEGREES F.3. DELI MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 49 DEGREES F.MARCH 29:1. CONTAINER OF POTATO SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH YELLOW LIQUID STORED NEAR DISH MACHINE NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. OBSERVED TWO EMPLOYEES USE CUSTOMER GLASSES TO SCOOP ICE OUT OF ICE BIN INSTEAD OF USING ICE SCOOP.DISCONTINUE BEHAVIOR. USE ICE SCOOP TO PUT ICE IN CUSTOMER GLASSES TO AVOID BARE HAND CONTACT.
- Hoods inadequate or unapproved (corrected)
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: MARCH 19:1. FIRE SUPPRESSION (ANSUL) SYSTEM LAST SERVICED IN DECEMBER 2011. SHOULD BE SERVICED EVERY 6 MONTHS.PLEASE SCHEDULE.MARCH 29:SCHEDULED INSPECTION/APPOINTMENT FOR FIRST WEEK IN APRIL.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED DIRECLTY IN MOP SINK IN BACK KITCHEN.PLEASE STORE HANGING OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Kitchen (back)
- 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: MARCH 19:1. EXHAUST SYSTEM DUE TO BE CLEANED FEBRUARY 2013.PLEASE SCHEDULE. SHOULD BE CLEANED EVERY 6 MONTHS.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED UNDER COOK LINE TO THE FAR RIGHT.PLEASE REPLACE.2. LIGHT SHIELD MISSING IN WALK IN COOLER.PLEASE PROVIDE.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED UNDER COOK LINE TO THE FAR RIGHT.PLEASE REPLACE.2. LIGHT SHIELD MISSING IN WALK IN COOLER.PLEASE PROVIDE.
Location: Walk-in cooler
|
04/09/2013 | 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.
Comments: MARCH 19:1. CONTAINER OF COLE SLAW IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 45 DEGREES F.3. DELI MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 49 DEGREES F.MARCH 29:1. CONTAINER OF POTATO SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MARCH 19:1. CONTAINER OF COLE SLAW IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 45 DEGREES F.3. DELI MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 49 DEGREES F.MARCH 29:1. CONTAINER OF POTATO SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH YELLOW LIQUID STORED NEAR DISH MACHINE NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. OBSERVED TWO EMPLOYEES USE CUSTOMER GLASSES TO SCOOP ICE OUT OF ICE BIN INSTEAD OF USING ICE SCOOP.DISCONTINUE BEHAVIOR. USE ICE SCOOP TO PUT ICE IN CUSTOMER GLASSES TO AVOID BARE HAND CONTACT.
- 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: MARCH 19:1. FIRE SUPPRESSION (ANSUL) SYSTEM LAST SERVICED IN DECEMBER 2011. SHOULD BE SERVICED EVERY 6 MONTHS.PLEASE SCHEDULE.MARCH 29:SCHEDULED INSPECTION/APPOINTMENT FOR FIRST WEEK IN APRIL.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED DIRECLTY IN MOP SINK IN BACK KITCHEN.PLEASE STORE HANGING OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Kitchen (back)
- 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: MARCH 19:1. EXHAUST SYSTEM DUE TO BE CLEANED FEBRUARY 2013.PLEASE SCHEDULE. SHOULD BE CLEANED EVERY 6 MONTHS. MARCH 29:SCHEDULED APPOINTMENT/INSPECTION FOR FIRST WEEK IN APRIL.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED UNDER COOK LINE TO THE FAR RIGHT.PLEASE REPLACE.2. LIGHT SHIELD MISSING IN WALK IN COOLER.PLEASE PROVIDE.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED UNDER COOK LINE TO THE FAR RIGHT.PLEASE REPLACE.2. LIGHT SHIELD MISSING IN WALK IN COOLER.PLEASE PROVIDE.
Location: Walk-in cooler
|
03/29/2013 | 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.
Comments: 1. CONTAINER OF COLE SLAW IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 45 DEGREES F.3. DELI MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF COLE SLAW IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 47 DEGREES F.2. CONTAINER OF PASTA SALAD IN REACH IN COOLER NEAR ENTRANCE TO KITCHEN MEASURED 45 DEGREES F.3. DELI MEAT IN COLD TOP ACROSS FROM COOK LINE MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH YELLOW LIQUID STORED NEAR DISH MACHINE NOT LABELED.PLEASE LABEL AS TO CONTENTS.
Location: Kitchen
- 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: 1. FIRE SUPPRESSION (ANSUL) SYSTEM LAST SERVICED IN DECEMBER 2011. SHOULD BE SERVICED EVERY 6 MONTHS.PLEASE SCHEDULE.
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED DIRECLTY IN MOP SINK IN BACK KITCHEN.PLEASE STORE HANGING OR IN A WAY THAT FACILITATES DRYING.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BURNT OUT OVER THREE BAY SINK.2. LIGHT BURN OUT UNDER HOOD TO THE FAR RIGHT SIDE.3. LIGHT BURNT OUT IN PIZZA MAKE AREA/ICE MACHINE AREA.PLEASE REPLACE.
Location: Kitchen (back)
- 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. EXHAUST SYSTEM DUE TO BE CLEANED FEBRUARY 2013.PLEASE SCHEDULE. SHOULD BE CLEANED EVERY 6 MONTHS.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED UNDER COOK LINE TO THE FAR RIGHT.PLEASE REPLACE.2. LIGHT SHIELD MISSING IN WALK IN COOLER.PLEASE PROVIDE.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. LIGHT SHIELD CRACKED UNDER COOK LINE TO THE FAR RIGHT.PLEASE REPLACE.2. LIGHT SHIELD MISSING IN WALK IN COOLER.PLEASE PROVIDE.
Location: Walk-in cooler
|
03/19/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained. Restrain tanks.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitzing at final rinse. Repair machine to a sound working conditoin.
Location: Kitchen
Equipment: Dishmachine
- 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 missing lid and straw. Provide or remove all drinks from kitchen .
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: 1. Cold cut sandwiches in bottom section of pizza cold top / reach in cooler not date marked. 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.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can openr blade soiled. Clean.
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: 1. Hand sink in back kitchen soiled. clean.
Location: Kitchen (back)
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. Items stored inside of hand sink in back kitcen area. Remove all items from sink. Do not place or store any items in or on hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. No probe thermometer for checking food temps. Provide.
- 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: 1. Bag of single service cups stored next to hand sink in front kitchen area. Do not store any items by hand sink so as to prevent contamination of single service items and to provide easy access for hand washing.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean plates stored next to hand sink in front kitchen area. Move plaste to prevent contaimantion.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Baked potatoes were cooled inside of reach in cooler wraped in foil. Cut baked potatoes in half and place on flat sheet pan inside of walk in cooler. Do not place hot potatoes that are wraped in cooler to cool. NOTE > REAPEAT VIOLATION.
Location: Cook line
Equipment: Reach in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Two large tubes of raw hamburger thawing out at two bay sink in standing water. Use approved methods to thaw frozen foods.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid to chest freezer in poor repair. Lid being held together using tape. Remove tape and repair lid.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below slicer in back room soiled. Clean.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking dish machine. Provide.
|
08/24/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained. Restrain tanks.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitzing at final rinse. Repair machine to a sound working conditoin.
Location: Kitchen
Equipment: Dishmachine
- 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 missing lid and straw. Provide or remove all drinks from kitchen .
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: 1. Cold cut sandwiches in bottom section of pizza cold top / reach in cooler not date marked. 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.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can openr blade soiled. Clean.
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: 1. Hand sink in back kitchen soiled. clean.
Location: Kitchen (back)
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. Items stored inside of hand sink in back kitcen area. Remove all items from sink. Do not place or store any items in or on hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: 1. No probe thermometer for checking food temps. Provide.
- 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: 1. Bag of single service cups stored next to hand sink in front kitchen area. Do not store any items by hand sink so as to prevent contamination of single service items and to provide easy access for hand washing.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored in bucket of sanitizer water. Do not keep utensils stored in sanitizer water.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Baked potatoes were cooled inside of reach in cooler wraped in foil. Cut baked potatoes in half and place on flat sheet pan inside of walk in cooler. Do not place hot potatoes that are wraped in cooler to cool. NOTE > REAPEAT VIOLATION.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lid to chest freezer in poor repair. Lid being held together using tape. Remove tape and repair lid.
Location: Kitchen
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below slicer in back room soiled. Clean.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking below three bay sink. Repair.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking dish machine. Provide.
|
08/16/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large stock pot of chili that was cooked yesterday was at 43 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHILI DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- 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: 1. Cooked chicken on top to meat grill held at 99 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- 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. Box of bacon sitting out at room temperature on top of trash can in kitchen area. Do ot sit bacon out at room temperature or use trash can for a work table.
Location: Kitchen
Equipment: -
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Sanitizer out at dish machine. Provide sanitizer. Do not use dish machine until sanitizer is replaced.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above raw hamburger which is stored above raw fish inside of reach in cooler on cooks line. Store raw chicken on bottom, raw hamburger above raw chicken and raw fish above hamburger. or store all raw meats on bototm shelf next to each other away from all other food itmes.
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: 1. Potentially hazardous ready to eat food items not date marked. Date mark all potentially hazardous ready to eat food items that are going to be used for more than a 24 hour time frame. Some items that need to be date marked but not limited to include open packs of lunch meats. etc.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in back kitchen area. Do not let slicer sit soiled, Clean and sanitize after each use.
Location: Kitchen (back)
Equipment: Slicer
- 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: 1. Floor soiled below 3 bay sink. Clean.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siting out on cooks line. Do not sit wet towels out. Wet towels shall be stored in sanitizer when not in use. NOTE > REPEAT VIOLATON.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked baked potatoes sitting out at room temperature cooling on cooks line. Do not cool hot foods at room temp. Cut potatoes you are going to save in half and place on tray inside of walk in cooler at 41 deg. F or below. You must cool all hot foods from 135 deg. F to 70 deg. F. within two hours and from 70 deg. F to 41 deg. F within four additional hours. for a total time of 6 hours. NOTE >> REPEAT VIOLATION. IF NOTED AT TIME OF ANY INSPECTION A $ 100.00 CITATON WILL BE GIVEN.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Equipment: Dishmachine
|
03/06/2012 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large stock pot of chili that was cooked yesterday was at 43 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHILI DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked chicken on top to meat grill held at 99 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Box of bacon sitting out at room temperature on top of trash can in kitchen area. Do ot sit bacon out at room temperature or use trash can for a work table.
Location: Kitchen
Equipment: -
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Sanitizer out at dish machine. Provide sanitizer. Do not use dish machine until sanitizer is replaced.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above raw hamburger which is stored above raw fish inside of reach in cooler on cooks line. Store raw chicken on bottom, raw hamburger above raw chicken and raw fish above hamburger. or store all raw meats on bototm shelf next to each other away from all other food itmes.
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: 1. Potentially hazardous ready to eat food items not date marked. Date mark all potentially hazardous ready to eat food items that are going to be used for more than a 24 hour time frame. Some items that need to be date marked but not limited to include open packs of lunch meats. etc.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in back kitchen area. Do not let slicer sit soiled, Clean and sanitize after each use.
Location: Kitchen (back)
Equipment: Slicer
- 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: 1. Floor soiled below 3 bay sink. Clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siting out on cooks line. Do not sit wet towels out. Wet towels shall be stored in sanitizer when not in use. NOTE > REPEAT VIOLATON.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked baked potatoes sitting out at room temperature cooling on cooks line. Do not cool hot foods at room temp. Cut potatoes you are going to save in half and place on tray inside of walk in cooler at 41 deg. F or below. You must cool all hot foods from 135 deg. F to 70 deg. F. within two hours and from 70 deg. F to 41 deg. F within four additional hours. for a total time of 6 hours. NOTE >> REPEAT VIOLATION. IF NOTED AT TIME OF ANY INSPECTION A $ 100.00 CITATON WILL BE GIVEN.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Equipment: Dishmachine
|
02/24/2012 | Recheck |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large stock pot of chili that was cooked yesterday was at 43 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHILI DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Beef stew on top of stove held at 103 deg. F. 2. Mashed potatoes held at 110 deg. F. on top of stove. 3. Container of gravey in plastic container sitting out at room temp at 98 deg. F. 4. Cooked corn sitting ouit at room Temperature at 94 deg. F on cooks line.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Three door reach in cooler at 43 deg. F. Food items were at 47 to 48 deg. F. Employee stated that foods are removed from cooler during lunch and iced down and returned to cooler after lunch. Repair cooler so as to hold foods at 41 deg.F. or below. Do not allow food items to warm up during lunch. All potentially hazardous food items must be held at 41 deg. F. or below at all times.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Sanitizer out at dish machine. Provide sanitizer. Do not use dish machine until sanitizer is replaced.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw hamburger stored above saurkraut inside of reach in cooler on cooks line. Do not store raw meats above ready to eat food items.
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: 1. Potentially hazardous ready to eat food items not date marked. Date mark all potentially hazardous ready to eat food items that are going to be used for more than a 24 hour time frame. Some items that need to be date marked but not limited to include open packs of lunch meats. etc.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in back kitchen area. Do not let slicer sit soiled, Clean and sanitize after each use.
Location: Kitchen (back)
Equipment: Slicer
- 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: 1. Floor soiled below 3 bay sink. Clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel siting out on cooks line. Do not sit wet towels out. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Cooked chicken was cooling in large container with a lid on prep table in kitchen. Use approved methods to cool all hot foods. 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. NOTE > HAD WORKER PLACE HOT CHICKEN ON SHALLOW PANS AND PLACE INSIDE OF WALK IN COOLER AT TIME OF INSPECTION.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Equipment: Dishmachine
|
02/16/2012 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Large stock pot of chili that was cooked yesterday was at 43 deg. F. inside of walk in cooler due to improper cooling. Use approved methods to cool all hot foods. PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > CHILI DISCARDED AT TIME OF INSPECTION.
Location: Walk-in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Three door reach in cooler holding cold foods at 45 to 48 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or belowl
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Sanitizer out at dish machine. Provide sanitizer. Do not use dish machine until sanitizer is replaced.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw hamburger stored above saurkraut inside of reach in cooler on cooks line. Do not store raw meats above ready to eat food items.
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: 1. Potentially hazardous ready to eat food items not date marked. Date mark all potentially hazardous ready to eat food items that are going to be used for more than a 24 hour time frame. Some items that need to be date marked but not limited to include open packs of lunch meats. etc.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Slicer soiled in back kitchen area. Do not let slicer sit soiled, Clean and sanitize after each use.
Location: Kitchen (back)
Equipment: Slicer
- 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: 1. Floor soiled below 3 bay sink. Clean.
- 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: 1. Cooked chicken was cooling in large container with a lid on prep table in kitchen. Use approved methods to cool all hot foods. 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. NOTE > HAD WORKER PLACE HOT CHICKEN ON SHALLOW PANS AND PLACE INSIDE OF WALK IN COOLER AT TIME OF INSPECTION.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Top of dish machine soiled. Clean.
Equipment: Dishmachine
|
02/09/2012 | Routine |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Combination cold top cooler / reach in cooler holding potentialy hazardous foods at 61 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > FOLLOWOING FOODS DISCARDED AT TIME OF INSPCTION. 1. 12 PACKS OF HAM, 2 PACKS OF TURKEY. 1 PAN OF CHEESE. 2 PACKS OF CHEESE. 1 STACK OF CHEESE. 1 CONTAINER OF MAYO.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Drink blender sititng on hand sink in bar. Remove Do not store or place any items on or in hand sink so as to provide easy access to hand sink.
Location: Bar
Equipment: Hand sink
- 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: 1. Wood boards used to attach 4 bay bar sink to wall needs to be painted or sealed. 2. Meat grill on cinder blocks on cooks line. Remove cinder block and either provide approved legs for grill or approved table. ( N.S. F. approved equipment. )
Location: Bar
Equipment: 4-bay
- 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: 1. Wood boards used to attach 4 bay bar sink to wall needs to be painted or sealed. 2. Meat grill on cinder blocks on cooks line. Remove cinder block and either provide approved legs for grill or approved table. ( N.S. F. approved equipment. )
Location: Cook line
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: 1. Drink gun holster in bar missing a drain line. Provide drain line to approved drain. Do not drain to hand sink.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Dish machine work table needs to be attacehd and sealed to wall .
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towel dispencer not working in mens public restroom. Repair.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light shield missing from light on cooks line. Provide.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain for 4 bay bar sink splashing water onto floor when drained. Repair drain line so that water does not splash onto floor.
Location: Bar
Equipment: 4-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. Provide chemical test strps for dish machine and 4 bay bar sink.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in kitchen area. Replace all non working lights.
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: 1. Provide a working thermometer for chest freezer on cooks lilne.
Location: Cook line
Equipment: Chest freezer
|
12/28/2011 | Pre-Licensing |
Restaurant representatives - add corrected or new information about GATSBY'S PUB & GRILL, 6335 INTECH COMMONS DR, Indianapolis, IN »