- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL CLEANER FOR ICE MACHINE STORED ON TOP OF ICE MACHINE. STORE ALL CHEMICALS TOGETHER TO PREVENT CHEMICAL CONTAMINATION
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED FOOD HANDLER WIPING GLOVES ON TOWEL AND APRON AFTER CRACKING. NEED TO CHANGE GLOVES AFTER HANDLING RAW PRODUCTS AND WASH HANDS BEFORE PUTTING ON NEW GLOVES
- Sanitizing exposure time or 160 degrees (corrected on site)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: HIGH TEMPERATURE DISH MACHINE SANITIZING AT 133 F MAXIMUM, TEMPERATURE SETTING WAS CORRECTED AND SANITIZING AT LEAST 160 F DURING INSPECTION
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL DRINKS FOUND INSIDE COOLERS X 2 (EGG STATION AND HOT STATION)
Location: Cook line
Equipment: Prep Top Cooler
- 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: GROUND BEEF STORED OVER BACON
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected on site)
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: NOODLES FOUND WITH NO DATE LABELING IN EGG STATION
Location: Cook line
Equipment: Prep Top Cooler
- 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: COOKLINE SANITIZER AT 0 PPM, NEED TO ADD MORE BLEACH TO SOLUTIONWAITSTAFF SANITIZER OVER 200 PPM, TOO STRONG, NEED TO ADD MORE WATER TO DILUTE
Location: Cook line
Equipment: -
- 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: COOKLINE SANITIZER AT 0 PPM, NEED TO ADD MORE BLEACH TO SOLUTIONWAITSTAFF SANITIZER OVER 200 PPM, TOO STRONG, NEED TO ADD MORE WATER TO DILUTE
Location: Wait staff area
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: SILVERWARE FOOD CONTACT SURFACES STORED UP, SILVERWARE NEEDS TO BE STORED HANDLE UP FOR WAITSTAFF TO HANDLE
Location: Wait staff area
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINER OF MUSHROOMS NESTING IN A CONTAINER OF BACON. DO NOT STORE FOOD CONTAINERS ON TOP OF EACH OTHER AT EGG STATIONBOXES OF FOOD STORED ON FLOOR AND UNDER SHELVING IN WALK IN FREEZER
Location: Cook line
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Kitchen
Equipment: Can opener
|
09/17/2014 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ONCE GLOVES ARE REMOVED PLEASE ENSURE HAND WASHING IS DONE BEFORE GETTING A NEW PAIR OF GLOVES.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED COFFEE GROUNDS AND COFFEE STANDING IN THE HAND SINK. PLEASE DO NOT USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING. NO DUMPING TEA OR COFFEE, NO FILLING PITCHERS FULL OF WATER, ETC.
Location: Kitchen
Equipment: Hand sink
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL SHELVING NEXT TO THE GRILL IS SOILED FROM GREASE AND FOOD DEBRIS.2. CAN OPENER AND BASE ARE SOILED.PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL SHELVING NEXT TO THE GRILL IS SOILED FROM GREASE AND FOOD DEBRIS.2. CAN OPENER AND BASE ARE SOILED.PLEASE CLEAN MORE FREQUENTLY.
Equipment: Can opener
|
08/08/2014 | Routine |
- 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: Boxes of single service items stored on the floor in the outdoor shed. Store all single service containers at least 6 inches above the floor.
Location: Outdoor storage
|
11/07/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Two (2) no smoking within 8 feet given to manager to post at public entrances
- 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: Yellow liquid - Degreaser
Location: Dish machine area
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Waitstaff touching toast with bare hands to put on plate, manager put tongs out to touch ready to eat foodsIf waitstaff wants to use gloves as a utensil, must wash hands
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Poached eggsHollandaise"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness""Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness, especially if y ou have certain medical conditions"
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 05/09/13:No handwashing before putting on gloves - cookline
- Storage of Personal Items (corrected)
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: Personal Gatorade stored in cooler with customer food - needs to be stored separate.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Observed washing spoons, forks, knives stored upwards, Turn upside down for waitstaff to touch handles for rolling silverware
Location: Dish machine area
- 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: Barn
Location: Outdoor storage
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door propped open - was closed during inspection. Option : Install a screen door in the rear
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth stored on cutting board on prep top cooler
Location: Kitchen (back)
- 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 blue containers with sausage gravy covered in plastic wrap dated Thurs 05/02 - made this morningTemperature at 140 F and melting the plastic wrap its so hot, was put in an ice bath back in the cooler, needs stirring to release heat to cool properlyWednesday made sausage gravy at 41 F, plastic wrap is melted and has holes - change cooling method for sausage gravyCooling properly for sausage links, patties, and bacon on speed rack
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen (back)
Equipment: Walk in freezer
- 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: Run through dishwasher, blade was soiled where it cuts the can
Location: Kitchen (back)
Equipment: Can opener
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Dirty dishes stored in two bay sink used for washing vegetables, discontinue this practiceCould cross contaminate
Location: Kitchen (back)
Equipment: Veg. Sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: #10 can saved - after opening, discard and transfer foods to a food grade container
Location: Kitchen (back)
Equipment: Walk in cooler
|
05/10/2013 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Two (2) no smoking within 8 feet given to manager to post at public entrances
- 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: Yellow liquid - Degreaser
Location: Dish machine area
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Waitstaff touching toast with bare hands to put on plate, manager put tongs out to touch ready to eat foodsIf waitstaff wants to use gloves as a utensil, must wash hands
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Poached eggsHollandaise"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness""Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness, especially if y ou have certain medical conditions"
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 05/09/13:No handwashing before putting on gloves - cookline
- Storage of Personal Items (corrected)
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: Personal Gatorade stored in cooler with customer food - needs to be stored separate.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Observed washing spoons, forks, knives stored upwards, Turn upside down for waitstaff to touch handles for rolling silverware
Location: Dish machine area
- 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: Barn
Location: Outdoor storage
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door propped open - was closed during inspection. Option : Install a screen door in the rear
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth stored on cutting board on prep top cooler
Location: Kitchen (back)
- 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 blue containers with sausage gravy covered in plastic wrap dated Thurs 05/02 - made this morningTemperature at 140 F and melting the plastic wrap its so hot, was put in an ice bath back in the cooler, needs stirring to release heat to cool properlyWednesday made sausage gravy at 41 F, plastic wrap is melted and has holes - change cooling method for sausage gravyCooling properly for sausage links, patties, and bacon on speed rack
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen (back)
Equipment: Walk in freezer
- 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: Run through dishwasher, blade was soiled where it cuts the can
Location: Kitchen (back)
Equipment: Can opener
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Dirty dishes stored in two bay sink used for washing vegetables, discontinue this practiceCould cross contaminate
Location: Kitchen (back)
Equipment: Veg. Sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: #10 can saved - after opening, discard and transfer foods to a food grade container
Location: Kitchen (back)
Equipment: Walk in cooler
|
05/09/2013 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Two (2) no smoking within 8 feet given to manager to post at public entrances
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Yellow liquid - Degreaser
Location: Dish machine area
- 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: Waitstaff touching toast with bare hands to put on plate, manager put tongs out to touch ready to eat foodsIf waitstaff wants to use gloves as a utensil, must wash hands
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Poached eggsHollandaise"Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness""Consuming raw or undercooked meats, poultry, seafood, fish, shellfish, or eggs may increase your risk of foodborne illness, especially if y ou have certain medical conditions"
- Storage of Personal Items (corrected on site)
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: Personal Gatorade stored in cooler with customer food - needs to be stored separate.
Location: Kitchen (back)
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Observed washing spoons, forks, knives stored upwards, Turn upside down for waitstaff to touch handles for rolling silverware
Location: Dish machine area
- 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: Barn
Location: Outdoor storage
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door propped open - was closed during inspection. Option : Install a screen door in the rear
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth stored on cutting board on prep top cooler
Location: Kitchen (back)
- 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: Two blue containers with sausage gravy covered in plastic wrap dated Thurs 05/02 - made this morningTemperature at 140 F and melting the plastic wrap its so hot, was put in an ice bath back in the cooler, needs stirring to release heat to cool properlyWednesday made sausage gravy at 41 F, plastic wrap is melted and has holes - change cooling method for sausage gravyCooling properly for sausage links, patties, and bacon on speed rack
Location: Kitchen (back)
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Run through dishwasher, blade was soiled where it cuts the can
Location: Kitchen (back)
- Unapproved use of two bay (corrected on site)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Dirty dishes stored in two bay sink used for washing vegetables, discontinue this practiceCould cross contaminate
Location: Kitchen (back)
Equipment: Veg. Sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: #10 can saved - after opening, discard and transfer foods to a food grade container
Location: Kitchen (back)
Equipment: Walk in cooler
|
05/02/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED SAUSAGE PATTIES AND LINKS ON THE STEAM TABLE AT THE COOK LINE MEASURED 127 DEGREES F DUE TO SITTING ON TOP OF LEXAN DRIP PAN INSIDE THE STEAM TABLE. REMOVE DRIP PAN AND MAINTAIN ALL HOT POTENTIALLY HAZARDOUS FOODS AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: Steam table
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SHREDDED CHEESE IN THE ICE TABLE AT THE EXPO AREA MEASURED 63 DEGREES F DUE TO ICE NOT IN CONTACT WITH SHREDDED CHEESE CONTAINER. KITCHEN MANAGER STATES CHEESE WAS PUT IN THE ICE TABLE APPROXIMATELY AN HOUR AGO. ICE MUST COMPLETELY SURROUND BOTTOM AND SIDES OF FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW IS MAINTAINED. QUICKLY RECHILL SHREDDED CHEESE TO 41 DEGREES F OR BELOW - CORRECTED ON SITE.
Location: Expo line
Equipment: -
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE ON THE COOK LINE OBSERVED TOUCHING RAW BACON WITH GLOVED HANDS THEN TOUCHING READY-TO-EAT GOUDA CHEESE WITH THE SAME GLOVED HANDS.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE AT THE DISH MACHINE MEASURED 151 DEGREES F INSIDE THE UNIT. FINAL RINSE TEMPERATURE MUST MEASURE AT LEAST 160 DEGREES F AT PLATE LEVEL. FINAL RINSE TEMPERATURE AT THE DIGITAL THERMOMETER READ 103 DEGREES F. FINAL RINSE TEMPERATURE MUST READ 180 DEGREES F AT THE DIGITAL THERMOMETER. SANITIZE ALL DISHWARE IN THE THREE-COMPARTMENT SINK WITH PROPERLY DILUTED SANITIZER UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
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) UNCOVERED EMPLOYEE DRINK CUPS OBSERVED ON THE PREP COUNTERS IN THE KITCHEN. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE TOP SHELF ABOVE CLEAN GLASSWARE IN THE SERVER AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep 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: (1) UNCOVERED EMPLOYEE DRINK CUPS OBSERVED ON THE PREP COUNTERS IN THE KITCHEN. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE TOP SHELF ABOVE CLEAN GLASSWARE IN THE SERVER AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- 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 SHELL EGGS OBSERVED STORED ABOVE SALAD LETTUCE IN THE WALK-IN COOLER.(2) RAW HAMBURGER PATTIES OBSERVED STORED BEHIND COOKED HAM SLICES IN THE DRAWER COOLER UNIT ON THE COOK LINE.
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: (1) RAW SHELL EGGS OBSERVED STORED ABOVE SALAD LETTUCE IN THE WALK-IN COOLER.(2) RAW HAMBURGER PATTIES OBSERVED STORED BEHIND COOKED HAM SLICES IN THE DRAWER COOLER UNIT ON THE COOK LINE.
Location: Cook line
Equipment: Cooler drawers
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER SOLUTION IN BUCKETS THROUGHOUT THE KITCHEN AREA MEASURED MORE THAN 200 PPM CHLORINE CONCENTRATION. ESTABLISHMENT USES QUAT SANITIZER AND BLEACH WAS ADDED TO THE BUCKETS. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM; MAINTAIN CHLORINE SANITIZER CONCENTRATION, IF UTILIZED, BETWEEN 50-100 PPM.
Location: Kitchen
- Storage of Personal Items (corrected)
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: PURSE OBSERVED STORED ON THE DRY STORAGE SHELVING WITH FOOD PRODUCTS. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: PURSE OBSERVED STORED ON THE DRY STORAGE SHELVING WITH FOOD PRODUCTS. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dry storage
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: SOILED TOWELS AND APRONS OBSERVED STORED ON THE ROLLING CART BETWEEN THE ICE MACHINE AND LAUNDRY MACHINES. STORE SOILED LINENS IN A COVERED CONTAINER TO PREVENT PEST ATTRACTION.
Location: Dry storage
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP OBSERVED ATTACHED TO THE CEILING ABOVE CLEAN LEXAN CONTAINERS NEAR THE LAUNDRY MACHINES. REMOVE FLY STRIP.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: NONFUNCTIONING COOLER UNIT OBSERVED NEAR THE OUTSIDE STORAGE SHED. REMOVE UNIT FROM PREMISES TO PREVENT PEST HARBORAGE.
Location: Dumpster area
- 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) WHISKS AND SPATULAS OBSERVED STORED JUMBLED IN THE DRAWER OF THE BACK PREP TABLE NEAR THE WALK-IN COOLER. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHILE REACHING FOR A UTENSIL.(2) CASE OF GLOVES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA NEAR THE BACK EXIT DOOR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-SERVICE CUPS AND FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Prep area
- 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) WHISKS AND SPATULAS OBSERVED STORED JUMBLED IN THE DRAWER OF THE BACK PREP TABLE NEAR THE WALK-IN COOLER. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHILE REACHING FOR A UTENSIL.(2) CASE OF GLOVES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA NEAR THE BACK EXIT DOOR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-SERVICE CUPS AND FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- 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) WHISKS AND SPATULAS OBSERVED STORED JUMBLED IN THE DRAWER OF THE BACK PREP TABLE NEAR THE WALK-IN COOLER. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHILE REACHING FOR A UTENSIL.(2) CASE OF GLOVES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA NEAR THE BACK EXIT DOOR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-SERVICE CUPS AND FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Thawing (corrected)
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: CHICKEN BREASTS OBSERVED THAWING IN ROOM TEMPERATURE WATER INSIDE THE PREP SINK. THAW UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Prep area
Equipment: Prep sink
- 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: NO THERMOMETER OBSERVED INSIDE THE STOVE STATION COOLER ON THE COOK LINE. PROVIDE.
Location: Cook line
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CASES OF PANCAKE MIX OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- 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: MOLD OBSERVED AROUND THE INTERIOR CHUTE OF THE ICE MACHINE BY THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Dry storage
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP OBSERVED STORED ON THE SIDE LEDGE OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Dry storage
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08/14/2012 | Recheck |
- 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: COOKED SAUSAGE PATTIES AND LINKS ON THE STEAM TABLE AT THE COOK LINE MEASURED 127 DEGREES F DUE TO SITTING ON TOP OF LEXAN DRIP PAN INSIDE THE STEAM TABLE. REMOVE DRIP PAN AND MAINTAIN ALL HOT POTENTIALLY HAZARDOUS FOODS AT 135 DEGREES F OR ABOVE.
Location: Cook line
Equipment: Steam table
- 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: SHREDDED CHEESE IN THE ICE TABLE AT THE EXPO AREA MEASURED 59 DEGREES F DUE TO ICE NOT IN CONTACT WITH SHREDDED CHEESE CONTAINER. ICE MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINERS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW IS MAINTAINED.
Location: Expo line
Equipment: -
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE ON THE COOK LINE OBSERVED TOUCHING RAW BACON WITH GLOVED HANDS THEN TOUCHING READY-TO-EAT GOUDA CHEESE WITH THE SAME GLOVED HANDS.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: FINAL RINSE TEMPERATURE AT THE DISH MACHINE MEASURED 151 DEGREES F INSIDE THE UNIT. FINAL RINSE TEMPERATURE MUST MEASURE AT LEAST 160 DEGREES F AT PLATE LEVEL. FINAL RINSE TEMPERATURE AT THE DIGITAL THERMOMETER READ 103 DEGREES F. FINAL RINSE TEMPERATURE MUST READ 180 DEGREES F AT THE DIGITAL THERMOMETER. SANITIZE ALL DISHWARE IN THE THREE-COMPARTMENT SINK WITH PROPERLY DILUTED SANITIZER UNTIL THE DISH MACHINE IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: (1) UNCOVERED EMPLOYEE DRINK CUPS OBSERVED ON THE PREP COUNTERS IN THE KITCHEN. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE TOP SHELF ABOVE CLEAN GLASSWARE IN THE SERVER AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: (1) UNCOVERED EMPLOYEE DRINK CUPS OBSERVED ON THE PREP COUNTERS IN THE KITCHEN. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE TOP SHELF ABOVE CLEAN GLASSWARE IN THE SERVER AREA. STORE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- 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 SHELL EGGS OBSERVED STORED ABOVE SALAD LETTUCE IN THE WALK-IN COOLER.(2) RAW HAMBURGER PATTIES OBSERVED STORED BEHIND COOKED HAM SLICES IN THE DRAWER COOLER UNIT ON THE COOK LINE.
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: (1) RAW SHELL EGGS OBSERVED STORED ABOVE SALAD LETTUCE IN THE WALK-IN COOLER.(2) RAW HAMBURGER PATTIES OBSERVED STORED BEHIND COOKED HAM SLICES IN THE DRAWER COOLER UNIT ON THE COOK LINE.
Location: Cook line
Equipment: Cooler drawers
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER SOLUTION IN BUCKETS THROUGHOUT THE KITCHEN AREA MEASURED MORE THAN 200 PPM CHLORINE CONCENTRATION. ESTABLISHMENT USES QUAT SANITIZER AND BLEACH WAS ADDED TO THE BUCKETS. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM; MAINTAIN CHLORINE SANITIZER CONCENTRATION, IF UTILIZED, BETWEEN 50-100 PPM.
Location: Kitchen
- 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: CELL PHONE OBSERVED STORED ABOVE THE PREP COOLER ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Soiled linens storage
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: SOILED TOWELS AND APRONS OBSERVED STORED ON THE ROLLING CART BETWEEN THE ICE MACHINE AND LAUNDRY MACHINES. STORE SOILED LINENS IN A COVERED CONTAINER TO PREVENT PEST ATTRACTION.
Location: Dry storage
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP OBSERVED ATTACHED TO THE CEILING ABOVE CLEAN LEXAN CONTAINERS NEAR THE LAUNDRY MACHINES. REMOVE FLY STRIP.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: NONFUNCTIONING COOLER UNIT OBSERVED NEAR THE OUTSIDE STORAGE SHED. REMOVE UNIT FROM PREMISES TO PREVENT PEST HARBORAGE.
Location: Dumpster area
- 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) WHISKS AND SPATULAS OBSERVED STORED JUMBLED IN THE DRAWER OF THE BACK PREP TABLE NEAR THE WALK-IN COOLER. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHILE REACHING FOR A UTENSIL.(2) CASE OF GLOVES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA NEAR THE BACK EXIT DOOR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-SERVICE CUPS AND FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Prep area
- 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) WHISKS AND SPATULAS OBSERVED STORED JUMBLED IN THE DRAWER OF THE BACK PREP TABLE NEAR THE WALK-IN COOLER. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHILE REACHING FOR A UTENSIL.(2) CASE OF GLOVES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA NEAR THE BACK EXIT DOOR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-SERVICE CUPS AND FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- 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) WHISKS AND SPATULAS OBSERVED STORED JUMBLED IN THE DRAWER OF THE BACK PREP TABLE NEAR THE WALK-IN COOLER. STORE UTENSILS WITH THE HANDLES FACING THE SAME DIRECTION TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHILE REACHING FOR A UTENSIL.(2) CASE OF GLOVES OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA NEAR THE BACK EXIT DOOR. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(3) CASES OF SINGLE-SERVICE CUPS AND FOOD CONTAINERS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: CHICKEN BREASTS OBSERVED THAWING IN ROOM TEMPERATURE WATER INSIDE THE PREP SINK. THAW UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Prep area
Equipment: Prep sink
- 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: NO THERMOMETER OBSERVED INSIDE THE STOVE STATION COOLER ON THE COOK LINE. PROVIDE.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CASES OF PANCAKE MIX OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- 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: MOLD OBSERVED AROUND THE INTERIOR CHUTE OF THE ICE MACHINE BY THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Dry storage
Equipment: Ice machine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP OBSERVED STORED ON THE SIDE LEDGE OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.
Location: Dry storage
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08/07/2012 | 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: Top of salad prep top cooler still holding foods and dressings between 50-53 degrees F.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bottle of Febreeze stored over chocolate chips and next to oatmeal. Keep chemicals stored away from food and food contact surfaces.
Location: Kitchen (back)
- Personal items (corrected)
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: Bottle of vitamins on storage rack with clean equipment over food contact surfaces.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels on the counter.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Please remove cardboard lining from storage racks in the back of the kitchen. Use a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen (back)
Equipment: Metal shelving
|
12/23/2011 | 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: Top of salad prep top cooler still holding foods and dressings between 50-53 degrees F.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bottle of Febreeze stored over chocolate chips and next to oatmeal. Keep chemicals stored away from food and food contact surfaces.
Location: Kitchen (back)
- Personal items (corrected)
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: Bottle of vitamins on storage rack with clean equipment over food contact surfaces.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels on the counter.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Please remove cardboard lining from storage racks in the back of the kitchen. Use a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen (back)
Equipment: Metal shelving
|
12/21/2011 | 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: Top of salad prep top cooler is holding salad ingredients and dressings at 46 degrees F. Please adjust temperatures to hold at 41 degrees F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bottle of Febreeze stored over chocolate chips and next to oatmeal. Keep chemicals stored away from food and food contact surfaces.
Location: Kitchen (back)
- Personal items (corrected on site)
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: Bottle of vitamins on storage rack with clean equipment over food contact surfaces.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels on the counter.
Location: Kitchen
- 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: Please remove cardboard lining from storage racks in the back of the kitchen. Use a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen (back)
Equipment: Metal shelving
|
12/14/2011 | Routine |
Restaurant representatives - add corrected or new information about GOOD MORNING MAMA'S, 1001 E 54TH ST, Indianapolis, IN »