- Single-service reuse (corrected)
1. Do not use the single service cups at salad and pizza prep. refrigerators for multiple uses. Use a multiuse utensil Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Physical facility repair (corrected)
1. Provide filters in exhaust hood where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the ceiling in kitchen area where soiled. 2. Clean the floor under drink dispenser located in dining room wait area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in walk-in refrigerator where soiled. 2. Clean the wire rack located next to deep friers where cooked french fries are stored. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving located in walk-in refrigerator where soiled. 2. Clean the wire rack located next to deep friers where cooked french fries are stored. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside of drink dispenser holsters located at bar wait area drink station. 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.
|
04/23/2014 | Recheck |
- Single-service reuse
1. Do not use the single service cups at salad and pizza prep. refrigerators for multiple uses. Use a multiuse utensil Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Physical facility repair
1. Provide filters in exhaust hood where missing. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the ceiling in kitchen area where soiled. 2. Clean the floor under drink dispenser located in dining room wait area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the shelving located in walk-in refrigerator where soiled. 2. Clean the wire rack located next to deep friers where cooked french fries are stored. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving located in walk-in refrigerator where soiled. 2. Clean the wire rack located next to deep friers where cooked french fries are stored. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of drink dispenser holsters located at bar wait area drink station. 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.
|
04/15/2014 | Routine |
| No violation noted during this evaluation. | 12/10/2013 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 12/10/2013 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
1. Clean the inside of reach-in salad refrigerator where soiled. The ceiling around fan and light shield are soiled. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper storage of clean equipment (corrected)
1. Do not store the soup chillers on the floor of the walk-in freezer. Store on a clean surface only. Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
- Cutting surface(s)
1. Resurface or replace the cutting boards on salad prep. refrigerator. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Hood system design and/or installation (corrected)
1. Provide filters in the exhaust hood where missing. Ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
- Walls, floors, etc/soiled (corrected)
1. Clean the ceiling above main ice maker where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside of main ice maker ice bin where soiled. 2. Clean the shelving in the walk-in refrigerator where 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.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of main ice maker ice bin where soiled. 2. Clean the shelving in the walk-in refrigerator where 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.
|
12/09/2013 | Recheck |
- Food contact surface(s) soiled
1. Clean the inside of reach-in salad refrigerator where soiled. The ceiling around fan and light shield are soiled. Food contact surface(s) soiled.
Correction: Clean and sanitize.
- Improper storage of clean equipment
1. Do not store the soup chillers on the floor of the walk-in freezer. Store on a clean surface only. Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
- Cutting surface(s)
1. Resurface or replace the cutting boards on salad and entre prep. refrigerators. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Hood system design and/or installation
1. Provide filters in the exhaust hood where missing. Ventilating systems improperly designed or installed.
Correction: Heating, ventilating, and air conditioning systems shall be properly designed and installed.
- Walls, floors, etc/soiled
1. Clean the ceiling above main ice maker where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of main ice maker ice bin where soiled. 2. Clean the shelving in the walk-in refrigerator where 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.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of main ice maker ice bin where soiled. 2. Clean the shelving in the walk-in refrigerator where 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.
|
12/02/2013 | Routine |
- Cold holding (corrected)
1. Top of entre prep. refigerator not cold enough. Close the cover when not in use. Suggest placing a thermometer in top pan to monitor temperature. 2. Drawer refrigerator under grill not cold enough. Doors may not be sealing properly. Monitor temperature and take measures to ensure potentially hazardous food is held at a proper temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
1. Top of entre prep. refigerator not cold enough. Close the cover when not in use. Suggest placing a thermometer in top pan to monitor temperature. 2. Drawer refrigerator under grill not cold enough. Doors may not be sealing properly. Monitor temperature and take measures to ensure potentially hazardous food is held at a proper temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Dumpster drain plugs (corrected)
1. Have the dumpster company provide a drain plug in dumpster. 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.
- Single Service/Equipment storage (corrected)
1. Do not set pizza cardboard on the floor. Keep pizza cardboard up off the floor at least 6 inches. 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.
- Physical facility repair (corrected)
1. Provide filters where missing in exhaust hood. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Cllean the ceiling in dish area where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in walk-in refrigerator where soiled. 2, Clean the portable fan located near pizza oven of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in walk-in refrigerator where soiled. 2, Clean the portable fan located near pizza oven of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside of ice maker ice bin where 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.
|
07/15/2013 | Recheck |
- Cold holding (corrected)
1. Top of entre prep. refigerator not cold enough. Close the cover when not in use. Suggest placing a thermometer in top pan to monitor temperature. 2. Drawer refrigerator under grill not cold enough. Doors may not be sealing properly. Monitor temperature and take measures to ensure potentially hazardous food is held at a proper temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. Top of entre prep. refigerator not cold enough. Close the cover when not in use. Suggest placing a thermometer in top pan to monitor temperature. 2. Drawer refrigerator under grill not cold enough. Doors may not be sealing properly. Monitor temperature and take measures to ensure potentially hazardous food is held at a proper temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Dumpster drain plugs (corrected)
1. Have the dumpster company provide a drain plug in dumpster. 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.
- Single Service/Equipment storage (corrected)
1. Do not set pizza cardboard on the floor. Keep pizza cardboard up off the floor at least 6 inches. 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.
- Physical facility repair (corrected)
1. Provide filters where missing in exhaust hood. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Cllean the ceiling in dish area where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in walk-in refrigerator where soiled. 2, Clean the portable fan located near pizza oven of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving in walk-in refrigerator where soiled. 2, Clean the portable fan located near pizza oven of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside of ice maker ice bin where 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.
|
07/08/2013 | Recheck |
- Cold holding
1. Top of entre prep. refigerator not cold enough. Close the cover when not in use. Suggest placing a thermometer in top pan to monitor temperature. 2. Drawer refrigerator under grill not cold enough. Doors may not be sealing properly. Monitor temperature and take measures to ensure potentially hazardous food is held at a proper temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. Top of entre prep. refigerator not cold enough. Close the cover when not in use. Suggest placing a thermometer in top pan to monitor temperature. 2. Drawer refrigerator under grill not cold enough. Doors may not be sealing properly. Monitor temperature and take measures to ensure potentially hazardous food is held at a proper temperature. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Dumpster drain plugs
1. Have the dumpster company provide a drain plug in dumpster. 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.
- Single Service/Equipment storage
1. Do not set pizza cardboard on the floor. Keep pizza cardboard up off the floor at least 6 inches. 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.
- Physical facility repair
1. Provide filters where missing in exhaust hood. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Cllean the ceiling in dish area where soiled. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Clean the shelving in walk-in refrigerator where soiled. Clean the portable fan located near pizza oven of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non food contact surface cleaning frequency
1. Clean the shelving in walk-in refrigerator where soiled. Clean the portable fan located near pizza oven of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of ice maker ice bin where 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.
|
06/28/2013 | Routine |
- Cold holding (corrected)
1. Maintain potentially hazardous foods cold at a proper internal temperature. Bags of ice were placed with potentially hazadous food items at this time. Use an accurate thermometer to check internal temperatures frequently. Thermometer on refrigerator is accurate. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
|
04/16/2013 | Illness Complaint Recheck |
- Cold holding
1. Maintain potentially hazardous foods cold at a proper internal temperature. Bags of ice were placed with potentially hazadous food items at this time. Use an accurate thermometer to check internal temperatures frequently. Thermometer on refrigerator is accurate. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
|
04/09/2013 | Illness Complaint |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination before putting on food gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs and before putting on a new food glove.
- Hand sink improper usage (corrected)
The hand sink located near pizza prep. area being used for purposes other than hand washing. 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: Kitchen
- Cutting surface(s) (corrected)
Resurface or discard the cutting board on sandwich prep. refrigerator. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
1. Clean the black swing doors located between dining area and kitchen of soil. 2. Clean the ceiling where soiled in kitchen area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the black swing doors located between dining area and kitchen of soil. 2. Clean the ceiling where soiled in kitchen area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency (corrected)
Clean the wire shelving located in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Wire shelving
|
03/05/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination before putting on food gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs and before putting on a new food glove.
- Hand sink improper usage
The hand sink located near pizza prep. area being used for purposes other than hand washing. 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: Kitchen
- Cutting surface(s)
Resurface or discard the cutting board on sandwich prep. refrigerator. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
1. Clean the black swing doors located between dining area and kitchen of soil. 2. Clean the ceiling where soiled in kitchen area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the black swing doors located between dining area and kitchen of soil. 2. Clean the ceiling where soiled in kitchen area. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
Clean the wire shelving located in walk-in refrigerator where soiled. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Walk-in cooler
Equipment: Wire shelving
|
02/25/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination before handling food or clean food contact surfaces. Employee operating dish machine must have clean hands before handling clean ware.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
|
12/18/2012 | Illness Complaint Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination before handling food or clean food contact surfaces. Employee operating dish machine must have clean hands before handling clean ware.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
|
12/11/2012 | Illness Complaint |
- Cold holding (corrected)
Some of the potentially hazardous foods like boiled eggs and ham in pizza prep. area are not cold enough. Ice must be as high as product in container. Limit the amount of food in containers. Monitor intermal temperatures and make necessary adjustments. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding (corrected)
Some of the potentially hazardous foods like boiled eggs and ham in pizza prep. area are not cold enough. Ice must be as high as product in container. Limit the amount of food in containers. Monitor intermal temperatures and make necessary adjustments. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled (corrected)
Clean the can opener in kitchen of soil build-up. Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Single-service reuse (corrected)
Do not use single service containers to dispense dressings. Use a proper utensil. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s) (corrected)
Resurface or discard any cutting boards in kitchen that cannot be effectively cleaned. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Resurface or discard any cutting boards in kitchen that cannot be effectively cleaned. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled (corrected)
1. Clean the ceiling in kitchen where soiled. 2. Clean the floor in bar area under wait area ice bin dailey as needed. Keep dry. 2. Clean the floor under drink dispenser in wait area for dining room. Remove wet towel from floor and do not replace. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the ceiling in kitchen where soiled. 2. Clean the floor in bar area under wait area ice bin dailey as needed. Keep dry. 2. Clean the floor under drink dispenser in wait area for dining room. Remove wet towel from floor and do not replace. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the ceiling in kitchen where soiled. 2. Clean the floor in bar area under wait area ice bin dailey as needed. Keep dry. 2. Clean the floor under drink dispenser in wait area for dining room. Remove wet towel from floor and do not replace. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled (corrected)
1. Clean the inside of main ice maker ice bin where 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.
|
09/21/2012 | Recheck |
- Cold holding
Some of the potentially hazardous foods like boiled eggs and ham in pizza prep. area are not cold enough. Ice must be as high as product in container. Limit the amount of food in containers. Monitor intermal temperatures and make necessary adjustments. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
Some of the potentially hazardous foods like boiled eggs and ham in pizza prep. area are not cold enough. Ice must be as high as product in container. Limit the amount of food in containers. Monitor intermal temperatures and make necessary adjustments. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact surface(s) soiled
Clean the can opener in kitchen of soil build-up. Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Single-service reuse
Do not use single service containers to dispense dressings. Use a proper utensil. Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Cutting surface(s)
Resurface or discard any cutting boards in kitchen that cannot be effectively cleaned. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Resurface or discard any cutting boards in kitchen that cannot be effectively cleaned. Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Walls, floors, etc/soiled
1. Clean the ceiling in kitchen where soiled. 2. Clean the floor in bar area under wait area ice bin dailey as needed. Keep dry. 2. Clean the floor under drink dispenser in wait area for dining room. Remove wet towel from floor and do not replace. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the ceiling in kitchen where soiled. 2. Clean the floor in bar area under wait area ice bin dailey as needed. Keep dry. 2. Clean the floor under drink dispenser in wait area for dining room. Remove wet towel from floor and do not replace. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the ceiling in kitchen where soiled. 2. Clean the floor in bar area under wait area ice bin dailey as needed. Keep dry. 2. Clean the floor under drink dispenser in wait area for dining room. Remove wet towel from floor and do not replace. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non potentially hazardous food contact surface(s) soiled
1. Clean the inside of main ice maker ice bin where 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.
|
09/14/2012 | Routine |
| No violation noted during this evaluation. | 06/22/2012 | Non-Illness Complaint |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: LARGE 22 QT CONTAINER OF SOUP PREPARED ON 4/19 HOLDING AT 54 DEGREES F. USE PROPER GUIDE LINES TO COOL HOT FOODS TO PREVENT MICROBRIAL GROWTH. SOUP VOLUNTARILY DISCARDED.
Location: Walk-in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. PREPARED FOODS (PASTA, SOUP)HOLDING AT 47 DEGREES NEAR FRONT END OF THE WALK IN COOLER. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LOWER.2. WALK IN COOLER HOLDING PHF BETWEEN 44 AND 47 DEGREES F. REPAIR COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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: CLEANING SPRAY BOTTLES CONTAINING PINK SUBSTANCE STORED UNLABELED IN DISH MACHINE AREA. LABEL BOTTLES WITH CONTENTS.
Location: Dish machine area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER PRESENT AFTER CYCLING DISH MACHINE. BOTTLE OF CHLORINE SANITIZER HOOKED UP TO MACHINE EMPTY. ENSURE SANITIZER MEASURES A CONCENTRATION OF 50 PPM CHLORINE BEFORE CYCLING DISH WARE THROUGH MACHINE ON A DAILY BASIS.
Location: Dish machine area
- 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: EMPLOYEES DRINKING FROM BOTTLED BEVERAGES IN FOOD PREP AREAS. STORE ALL EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO STORAGE SHELVES SOILED WITH RUST INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING/SLICING BREAD WITHOUT WEARING A HAIR RESTRAINT IN BACK PREP AREA.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT CONTROL STRIPS STORED ON CEILING ABOVE FOOD PREP AREAS. THESE STRIPS ARE NOT APPROVED IN FOOD PREP AREAS. PROVIDE AN APPROVED INSECT TRAPPING/CONTROL DEVICE.
- 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: TWO 22 QT CONTAINERS OF SOUP STORED COVERED HOLDING AT 155 DEGREES F AND 55 DEGREES INSIDE WALK IN COOLER PREPARED TODAY. USE PROPER PROPER COOLING METHODS TO ENSURE HOT FOODS FROM 135 TO 70 IN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.
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: PROVIDE A VISIBLE THERMOMETER INSIDE WALK IN COOLER.
Location: Walk-in cooler
- 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: NO PH TEST STRIPS TO MEASURE SANITIZER CONCENTRATION LEVELS IN DISH MACHINE. PROVIDE PH TEST STRIPS
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF WINE STORED INSIDE ICE BIN DESIGNATED FOR DRINKS. DISCONTINUE THIS PRACTICE TO PREVENT POSSIBLE CONTAMINATION OF THE DRINK ICE.
Location: Bar
- 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 SODA GUN HOLSTERS LOCATED IN THE BAR.
Location: Bar
- Thermometer location
Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
Comments: PROVIDE A THERMOMETER IN THE WARMEST AREA IN THE WALK IN COOLER (FRONT END). NOTE: A THERMOMETER IS AVAILABLE IN THE BACK END OF THE COOLER NEAR WALK IN FREEZER.
Location: Walk-in cooler
|
05/11/2012 | 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: LARGE 22 QT CONTAINER OF SOUP PREPARED ON 4/19 HOLDING AT 54 DEGREES F. USE PROPER GUIDE LINES TO COOL HOT FOODS TO PREVENT MICROBRIAL GROWTH. SOUP VOLUNTARILY DISCARDED.
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. PREPARED FOODS (PASTA, SOUP)HOLDING AT 47 DEGREES NEAR FRONT END OF THE WALK IN COOLER. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LOWER.2. WALK IN COOLER HOLDING PHF BETWEEN 44 AND 47 DEGREES F. REPAIR COOLER TO HOLD FOODS AT 41 DEGREES F OR LOWER.
Location: Walk-in cooler
- 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: CLEANING SPRAY BOTTLES CONTAINING PINK SUBSTANCE STORED UNLABELED IN DISH MACHINE AREA. LABEL BOTTLES WITH CONTENTS.
Location: Dish machine area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER PRESENT AFTER CYCLING DISH MACHINE. BOTTLE OF CHLORINE SANITIZER HOOKED UP TO MACHINE EMPTY. ENSURE SANITIZER MEASURES A CONCENTRATION OF 50 PPM CHLORINE BEFORE CYCLING DISH WARE THROUGH MACHINE ON A DAILY BASIS.
Location: Dish machine area
- 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: EMPLOYEES DRINKING FROM BOTTLED BEVERAGES IN FOOD PREP AREAS. STORE ALL EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO STORAGE SHELVES SOILED WITH RUST INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING/SLICING BREAD WITHOUT WEARING A HAIR RESTRAINT IN BACK PREP AREA.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT CONTROL STRIPS STORED ON CEILING ABOVE FOOD PREP AREAS. THESE STRIPS ARE NOT APPROVED IN FOOD PREP AREAS. PROVIDE AN APPROVED INSECT TRAPPING/CONTROL DEVICE.
- 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: TWO 22 QT CONTAINERS OF SOUP STORED COVERED HOLDING AT 155 DEGREES F AND 55 DEGREES INSIDE WALK IN COOLER PREPARED TODAY. USE PROPER PROPER COOLING METHODS TO ENSURE HOT FOODS FROM 135 TO 70 IN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.
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: PROVIDE A VISIBLE THERMOMETER INSIDE WALK IN COOLER.
Location: Walk-in cooler
- 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: NO PH TEST STRIPS TO MEASURE SANITIZER CONCENTRATION LEVELS IN DISH MACHINE. PROVIDE PH TEST STRIPS
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF WINE STORED INSIDE ICE BIN DESIGNATED FOR DRINKS. DISCONTINUE THIS PRACTICE TO PREVENT POSSIBLE CONTAMINATION OF THE DRINK ICE.
Location: Bar
- 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 SODA GUN HOLSTERS LOCATED IN THE BAR.
Location: Bar
|
05/04/2012 | 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: LARGE 22 QT CONTAINER OF SOUP PREPARED ON 4/19 HOLDING AT 54 DEGREES F. USE PROPER GUIDE LINES TO COOL HOT FOODS TO PREVENT MICROBRIAL GROWTH. SOUP VOLUNTARILY DISCARDED.
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: PREPARED FOODS (PASTA, SOUP)HOLDING AT 47 DEGREES NEAR FRONT END OF THE WALK IN COOLER. MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR LOWER.
Location: Walk-in cooler
- 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: CLEANING SPRAY BOTTLES CONTAINING PINK SUBSTANCE STORED UNLABELED IN DISH MACHINE AREA. LABEL BOTTLES WITH CONTENTS.
Location: Dish machine area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER PRESENT AFTER CYCLING DISH MACHINE. BOTTLE OF CHLORINE SANITIZER HOOKED UP TO MACHINE EMPTY. ENSURE SANITIZER MEASURES A CONCENTRATION OF 50 PPM CHLORINE BEFORE CYCLING DISH WARE THROUGH MACHINE ON A DAILY BASIS.
Location: Dish machine area
- 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: EMPLOYEES DRINKING FROM BOTTLED BEVERAGES IN FOOD PREP AREAS. STORE ALL EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO STORAGE SHELVES SOILED WITH RUST INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING/SLICING BREAD WITHOUT WEARING A HAIR RESTRAINT IN BACK PREP AREA.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT CONTROL STRIPS STORED ON CEILING ABOVE FOOD PREP AREAS. THESE STRIPS ARE NOT APPROVED IN FOOD PREP AREAS. PROVIDE AN APPROVED INSECT TRAPPING/CONTROL DEVICE.
- 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: TWO 22 QT CONTAINERS OF SOUP STORED COVERED HOLDING AT 155 DEGREES F AND 55 DEGREES INSIDE WALK IN COOLER PREPARED TODAY. USE PROPER PROPER COOLING METHODS TO ENSURE HOT FOODS FROM 135 TO 70 IN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.
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: PROVIDE A VISIBLE THERMOMETER INSIDE WALK IN COOLER.
Location: Walk-in cooler
- 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: NO PH TEST STRIPS TO MEASURE SANITIZER CONCENTRATION LEVELS IN DISH MACHINE. PROVIDE PH TEST STRIPS
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF WINE STORED INSIDE ICE BIN DESIGNATED FOR DRINKS. DISCONTINUE THIS PRACTICE TO PREVENT POSSIBLE CONTAMINATION OF THE DRINK ICE.
Location: Bar
- 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 SODA GUN HOLSTERS LOCATED IN THE BAR.
Location: Bar
|
04/26/2012 | 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: LARGE 22 QT CONTAINER OF SOUP PREPARED ON 4/19 HOLDING AT 54 DEGREES F. USE PROPER GUIDE LINES TO COOL HOT FOODS TO PREVENT MICROBRIAL GROWTH. SOUP VOLUNTARILY DISCARDED.
Location: Walk-in cooler
- 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: CLEANING SPRAY BOTTLES CONTAINING PINK SUBSTANCE STORED UNLABELED IN DISH MACHINE AREA. LABEL BOTTLES WITH CONTENTS.
Location: Dish machine area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER PRESENT AFTER CYCLING DISH MACHINE. BOTTLE OF CHLORINE SANITIZER HOOKED UP TO MACHINE EMPTY. ENSURE SANITIZER MEASURES A CONCENTRATION OF 50 PPM CHLORINE BEFORE CYCLING DISH WARE THROUGH MACHINE ON A DAILY BASIS.
Location: Dish machine area
- 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: EMPLOYEES DRINKING FROM BOTTLED BEVERAGES IN FOOD PREP AREAS. STORE ALL EMPLOYEE DRINKS IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO STORAGE SHELVES SOILED WITH RUST INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELVING.
Location: Walk-in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING/SLICING BREAD WITHOUT WEARING A HAIR RESTRAINT IN BACK PREP AREA.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: INSECT CONTROL STRIPS STORED ON CEILING ABOVE FOOD PREP AREAS. THESE STRIPS ARE NOT APPROVED IN FOOD PREP AREAS. PROVIDE AN APPROVED INSECT TRAPPING/CONTROL DEVICE.
- 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: TWO 22 QT CONTAINERS OF SOUP STORED COVERED HOLDING AT 155 DEGREES F AND 55 DEGREES INSIDE WALK IN COOLER PREPARED TODAY. USE PROPER PROPER COOLING METHODS TO ENSURE HOT FOODS FROM 135 TO 70 IN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.
Location: Walk-in cooler
- 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: NO PH TEST STRIPS TO MEASURE SANITIZER CONCENTRATION LEVELS IN DISH MACHINE. PROVIDE PH TEST STRIPS
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: BOTTLE OF WINE STORED INSIDE ICE BIN DESIGNATED FOR DRINKS. DISCONTINUE THIS PRACTICE TO PREVENT POSSIBLE CONTAMINATION OF THE DRINK ICE.
Location: Bar
- 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 SODA GUN HOLSTERS LOCATED IN THE BAR.
Location: Bar
|
04/20/2012 | Routine |
| No violation noted during this evaluation. | 01/25/2012 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE TOUCHING TOMATOES WITH BARE HANDS WHILE USING SLICER . ENSURE GLOVES OR UTENSILS ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.PROVIDE FOOD SCOOPS WITH HANDLES TO DISPENSE BULK FOOD CONTAINERS OF FLOUR, SUGAR, SALT, ETC....
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK REMOVED IN BACK PREP AREA. INSTALL HAND SINK IN BACK PREP AREA. ORIGINAL HAND SINK WAS INSTALLED DURING INSPECTION.
- 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.
Comments: EMPLOYEE JACKETS HANGING ON DRY STORAGE SHELVES CONTAINING DRY FOOD ITEMS. STORE COATS ON COAT RACK AWAY FROM FOOD STORAGE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PAPER TOWEL DISPENSERS LOCATED AT THE BAR AND ON FRONT LINE HAND SINKS.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PAPER TOWEL DISPENSERS LOCATED AT THE BAR AND ON FRONT LINE HAND SINKS.
Location: Expo 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: STORE FLOUR, POTATOES AND NACHO CHIPS UP OFF THE FLOOR IN DRY STORAGE.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BOTTOM OF THE TABLE TOP MIXER HEAD SOILED WITH BUILD UP.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER LOCATED AT HAND SINK ON COOK LINE.
Location: Cook line
|
12/19/2011 | Routine |
Restaurant representatives - add corrected or new information about GEORGE'S NEIGHBORHOOD GRILL, 6935 LAKE PLAZA DR, Indianapolis, IN »