- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: The CO2 tanks were unrestrained. Provide restraint for tanks.
- Packaging integrity
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: A box of soda was leaking in the lines. Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Location: Dry storage
Equipment: Wire shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener holder, meat slicer, and blender were soiled. The blender is not being used and was discarded.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener holder, meat slicer, and blender were soiled. The blender is not being used and was discarded.
Equipment: Slicer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener holder, meat slicer, and blender were soiled. The blender is not being used and was discarded.
Equipment: -
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: There were no labels provided for the bulk containers in the prep area. Provide labels according to the contents inside.
Location: Prep area
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no thermometer in the reach in cooler in cook line area. CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The temperature dial on the dishmachin in the back bar area is no working properly. Repair temperature dial.
Location: Bar
Equipment: Dishmachine
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Chicken wings were stored in the reach in cooler with no covering.CORRECTED ON SITE.2. Container of oreo toppings were stored uncovered in the prep area.CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Chicken wings were stored in the reach in cooler with no covering.CORRECTED ON SITE.2. Container of oreo toppings were stored uncovered in the prep area.CORRECTED ON SITE.
Location: Prep area
- 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: The soda gun and holsters were soiled in both bar areas. CORRECTED ON SITE.
Location: Bar
Equipment: Soda gun & holster
- 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: The soda gun and holsters were soiled in both bar areas. CORRECTED ON SITE.
Location: Bar
Equipment: Soda gun & holster
|
11/10/2014 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT UNDERNEATH PIPING OF KITCHEN DISHMACHINE.*CORRECTIVE ACTION* ECOLAB SERVICE REP WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ALL DRINKING STRAWS AT BAR AND KITCHEN MUST BE PRE-WRAPPED; DISCONTINUE USING UNWRAPPED DRINKING STRAWS.*REMOVE FROM 2ND BAR ALSO*
- 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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED CEILING TILES LOCATED ABOVE KITCHEN DISHMACHINE WHERE NEEDED.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED CEILING TILES LOCATED ABOVE KITCHEN DISHMACHINE WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE CLOSET FLOORS.
Location: Kitchen (back)
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1) REPAIR TO ENSURE THAT WASH TEMPERATURE AT KITCHEN DISHMACHINE IS MAINTAINING AT 160 F--CORRECTED.2) REPAIR BAR DISHMACHINES TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.*CORRECTIVE ACTION* ECOLAB SERVICE REP WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1) REPAIR TO ENSURE THAT WASH TEMPERATURE AT KITCHEN DISHMACHINE IS MAINTAINING AT 160 F--CORRECTED.2) REPAIR BAR DISHMACHINES TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.*CORRECTIVE ACTION* ECOLAB SERVICE REP WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.
Location: Bar
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DO NOT STORE ITEMS ON KITCHEN DISHMACHINE; KEEP CLEAN AND CLEAR OF ITEMS.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK--CORRECTED.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM--CORRECTED.
Location: Bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK--CORRECTED.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM--CORRECTED.
Location: 2nd bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK--CORRECTED.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM--CORRECTED.
Location: Emp restroom women
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR LOOSE BAR DUMPSINK SO THAT IT IS NOT MOVABLE.
Location: Bar
Equipment: Dump sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom women
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Expo line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
04/08/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT UNDERNEATH PIPING OF KITCHEN DISHMACHINE.*CORRECTIVE ACTION* ECOLAB SERVICE REP WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.
Location: Dish machine area
Equipment: Dishmachine
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ALL DRINKING STRAWS AT BAR AND KITCHEN MUST BE PRE-WRAPPED; DISCONTINUE USING UNWRAPPED DRINKING STRAWS.
- 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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED CEILING TILES LOCATED ABOVE KITCHEN DISHMACHINE WHERE NEEDED.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED CEILING TILES LOCATED ABOVE KITCHEN DISHMACHINE WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE CLOSET FLOORS.
Location: Kitchen (back)
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1) REPAIR TO ENSURE THAT WASH TEMPERATURE AT KITCHEN DISHMACHINE IS MAINTAINING AT 160 F--CORRECTED.2) REPAIR BAR DISHMACHINES TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.*CORRECTIVE ACTION* ECOLAB SERVICE REP WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1) REPAIR TO ENSURE THAT WASH TEMPERATURE AT KITCHEN DISHMACHINE IS MAINTAINING AT 160 F--CORRECTED.2) REPAIR BAR DISHMACHINES TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.*CORRECTIVE ACTION* ECOLAB SERVICE REP WAS CONTACTED ON-SITE DURING RECHECK INSPECTION.
Location: Bar
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DO NOT STORE ITEMS ON KITCHEN DISHMACHINE; KEEP CLEAN AND CLEAR OF ITEMS.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK--CORRECTED.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM--CORRECTED.
Location: Bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK--CORRECTED.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM--CORRECTED.
Location: 2nd bar
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK--CORRECTED.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM--CORRECTED.
Location: Emp restroom women
Equipment: Hand sink
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR LOOSE BAR DUMPSINK SO THAT IT IS NOT MOVABLE.
Location: Bar
Equipment: Dump sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom women
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Expo line
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand sink
|
04/03/2014 | Recheck |
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ALL DRINKING STRAWS AT BAR AND KITCHEN MUST BE PRE-WRAPPED; DISCONTINUE USING UNWRAPPED DRINKING STRAWS.
- 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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: PLEASE ENSURE EMPLOYEE DRINKS ARE NOT STORED ON EQUIPMENT ON COOK-LINE AND AT CLEAN DISH STORAGE SHELVING AT KITCHEN DISHMACHINE AREA--DISCONTINUE THIS BEHAVIOR.
Location: Dish machine area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED CEILING TILES LOCATED ABOVE KITCHEN DISHMACHINE WHERE NEEDED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED CEILING TILES LOCATED ABOVE KITCHEN DISHMACHINE WHERE NEEDED.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF LIQUOR STORAGE CLOSET FLOORS.
Location: Kitchen (back)
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1) REPAIR TO ENSURE THAT WASH TEMPERATURE AT KITCHEN DISHMACHINE IS MAINTAINING AT 160 F.2) REPAIR BAR DISHMACHINES TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.
Location: Kitchen
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 1) REPAIR TO ENSURE THAT WASH TEMPERATURE AT KITCHEN DISHMACHINE IS MAINTAINING AT 160 F.2) REPAIR BAR DISHMACHINES TO ENSURE THAT WASH TEMPERATURE IS MAINTAINED AT 120 F.
Location: Bar
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: DO NOT STORE ITEMS ON KITCHEN DISHMACHINE; KEEP CLEAN AND CLEAR OF ITEMS.
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM.
Location: Bar
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM.
Location: 2nd bar
Equipment: Hand sink
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE SPLASH GUARD SHIELDS AT BAR HANDSINK.2) ENSURE THERE IS PROPER ACCESS TO PAPER TOWELS AT 2ND BAR PAPER TOWEL DISPENSER.3) REPAIR PAPER TOWEL DISPENSER AT EMPLOYEE WOMENS RESTROOM.
Location: Emp restroom women
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR LOOSE BAR DUMPSINK SO THAT IT IS NOT MOVABLE.
Location: Bar
Equipment: Dump sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom women
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Expo line
Equipment: Hand sink
|
03/27/2014 | Routine |
- Toxic labeling/original containers (corrected)
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: Water spray bottle was not labeled. Label all bottles in kitchen.
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several gnats/flies present in dry storage room, mop area (drains), and back kitchen. Improve cleaning and sanitizing of those areas to resolve issue.
Location: Dry storage
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several gnats/flies present in dry storage room, mop area (drains), and back kitchen. Improve cleaning and sanitizing of those areas to resolve issue.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several gnats/flies present in dry storage room, mop area (drains), and back kitchen. Improve cleaning and sanitizing of those areas to resolve issue.
Location: -
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives, utensil rack, and slicer was not properly cleaned. Clean utensils regularly.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives, utensil rack, and slicer was not properly cleaned. Clean utensils regularly.
Location: Prep area
Equipment: Slicer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Rolling cart was placed in front of hand sink preventing clear access.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. In place sanitzer bucket was not at the approriate quat PPM. Change in place sanitzer every 2 hours to ensure proper sanitation.2. Kitchen dish machine wash temp. is below 180 degrees F. Dishmachine final rinse temp. should be at least 180 degrees F. Repair dishmachine to ensure proper rinsing. Discontinue the use of dishmachine until it is fixed and ready for use. Use 3 bay sink to clean and sanitize dishes.
Location: Bar
Equipment: -
- 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: 1. In place sanitzer bucket was not at the approriate quat PPM. Change in place sanitzer every 2 hours to ensure proper sanitation.2. Kitchen dish machine wash temp. is below 180 degrees F. Dishmachine final rinse temp. should be at least 180 degrees F. Repair dishmachine to ensure proper rinsing. Discontinue the use of dishmachine until it is fixed and ready for use. Use 3 bay sink to clean and sanitize dishes.
Location: Dish machine area
Equipment: Dishmachine
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk rice container has no label. Put labels on all bulk containers so they may be properly identified.
Location: Prep area
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ceilling tile was removed near employee restrooms/locker room. Manager stated repair was in progress for sprinkler system. Replace ceiling tile immediately after repairs are completed.
Location: Employee break room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Improve routine cleaning in storage/linen closets to keep floors clean.2. Improve overall floor drain cleaning.
Location: -
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Kitchen dish machine wash temp. is below 160 degrees F. Repair dishmachine to ensure proper washing. Discontinue the use of dishmachine until it is fixed and ready for use. Use 3 bay sink to clean and sanitize dishes.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Improve the exterior cleaning of dishmachine. Do not dishmachine as storage.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: In Progress:Repair cook line refrigeration drawer units. ***Management has a work order in progress to fix the issue.***
Location: Cook line
Equipment: Cooler drawers
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Repair Super Bowl bar reach in cooler. Interior is pooling at the bottom of the cooler.
Location: 2nd bar
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Improve regular cleaning in the prep area. Clean storage racks and all items throughly and consistently.
Location: Prep area
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Back handsink did not have paper towels. Employee put paper towels near the handsink and corrected issue on site.
Location: Three bay area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: In Progress:Handsinks still are running water when in the off position. Repair handsinks.
Location: Kitchen (back)
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: In Progress:Handsinks still are running water when in the off position. Repair handsinks.
Location: Cook line
Equipment: Hand sink
|
09/13/2013 | Recheck |
- Toxic labeling/original containers
Label identifying toxic information from manufacturer missing from bottle.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
Comments: Water spray bottle was not labeled. Label all bottles in kitchen.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several gnats/flies present in dry storage room, mop area (drains), and back kitchen. Improve cleaning and sanitizing of those areas to resolve issue.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several gnats/flies present in dry storage room, mop area (drains), and back kitchen. Improve cleaning and sanitizing of those areas to resolve issue.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Several gnats/flies present in dry storage room, mop area (drains), and back kitchen. Improve cleaning and sanitizing of those areas to resolve issue.
Location: -
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives, utensil rack, and slicer was not properly cleaned. Clean utensils regularly.
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives, utensil rack, and slicer was not properly cleaned. Clean utensils regularly.
Location: Prep area
Equipment: Slicer
- 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: Rolling cart was placed in front of hand sink preventing clear access.
Location: Dish machine area
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. In place sanitzer bucket was not at the approriate quat PPM. Change in place sanitzer every 2 hours to ensure proper sanitation.2. Kitchen dish machine wash temp. is below 180 degrees F. Dishmachine final rinse temp. should be at least 180 degrees F. Repair dishmachine to ensure proper rinsing. Discontinue the use of dishmachine until it is fixed and ready for use. Use 3 bay sink to clean and sanitize dishes.
Location: Bar
Equipment: -
- 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: 1. In place sanitzer bucket was not at the approriate quat PPM. Change in place sanitzer every 2 hours to ensure proper sanitation.2. Kitchen dish machine wash temp. is below 180 degrees F. Dishmachine final rinse temp. should be at least 180 degrees F. Repair dishmachine to ensure proper rinsing. Discontinue the use of dishmachine until it is fixed and ready for use. Use 3 bay sink to clean and sanitize dishes.
Location: Dish machine area
Equipment: Dishmachine
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Bulk rice container has no label. Put labels on all bulk containers so they may be properly identified.
Location: Prep area
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Ceilling tile was removed near employee restrooms/locker room. Manager stated repair was in progress for sprinkler system. Replace ceiling tile immediately after repairs are completed.
Location: Employee break room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Improve routine cleaning in storage/linen closets to keep floors clean.2. Improve overall floor drain cleaning.
Location: -
- Wash temperature (corrected on site)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Kitchen dish machine wash temp. is below 160 degrees F. Repair dishmachine to ensure proper washing. Discontinue the use of dishmachine until it is fixed and ready for use. Use 3 bay sink to clean and sanitize dishes.
Location: Dish machine area
Equipment: Dishmachine
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: Improve the exterior cleaning of dishmachine. Do not dishmachine as storage.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair cook line refrigeration drawer units. ***Management has a work order in progress to fix the issue.***
Location: Cook line
Equipment: Cooler drawers
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Repair Super Bowl bar reach in cooler. Interior is pooling at the bottom of the cooler.
Location: 2nd bar
Equipment: Reach 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: Improve regular cleaning in the prep area. Clean storage racks and all items throughly and consistently.
Location: Prep area
Equipment: -
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Back handsink did not have paper towels. Employee put paper towels near the handsink and corrected issue on site.
Location: Three bay area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsinks still are running water when in the off position. Repair handsinks.
Location: Kitchen (back)
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsinks still are running water when in the off position. Repair handsinks.
Location: Cook line
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsinks still are running water when in the off position. Repair handsinks.
Location: -
Equipment: -
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Handsinks still are running water when in the off position. Repair handsinks.
Location: -
|
09/04/2013 | Routine |
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Slicer
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING WATCH ON COOK-LINE--REMOVE.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ESTABLISHMENT INCLUDING BOTH BARS.
- Warewashing equipment cleaning (corrected on site)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES OF DISHMACHINE (DO NOT USE AS STORAGE).
Location: Kitchen
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: PROVIDE MISSING SCREWS FOR COOK-LINE LEFT-SIDE COOLER DRAWER.REPAIR SODA SYRUP LEAKS AT DRY STORAGE ROOM WHERE SODA SYRUP BOXES ARE STORED.
Location: Kitchen
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: PROVIDE MISSING SCREWS FOR COOK-LINE LEFT-SIDE COOLER DRAWER.REPAIR SODA SYRUP LEAKS AT DRY STORAGE ROOM WHERE SODA SYRUP BOXES ARE STORED.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: PROVIDE MISSING SCREWS FOR COOK-LINE LEFT-SIDE COOLER DRAWER.REPAIR SODA SYRUP LEAKS AT DRY STORAGE ROOM WHERE SODA SYRUP BOXES ARE STORED.
Location: Dry storage
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Bar
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD HANDLER STORING PREP FOOD TRAY ON TOP OF TRASH BIN--REMOVE TO PREVENT CROSS-CONTAMINATION. DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FOOD HANDLER STORING PREP FOOD TRAY ON TOP OF TRASH BIN--REMOVE TO PREVENT CROSS-CONTAMINATION. DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Ice cream freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD WHERE NEEDED AT KITCHEN DRY STORAGE ROOM.
Location: Dry storage
|
03/15/2013 | Routine |
- 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: LABEL CHEMICAL SPRAY BOTTLE LOCATED AT DISHMACHINE AREA.
Location: Kitchen
- 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: LABEL CHEMICAL SPRAY BOTTLE LOCATED AT DISHMACHINE AREA.
Location: Dish machine area
- 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).
Location: Kitchen
- 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).
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: PROGRESS IS MUCH BETTER! PLEASE CONTINUE TO MONITOR AND WORK ON THIS ISSUE.IN PROGRESS: ESTABLISHMENT RECEIVED RECENT PEST CONTROL INSPECTION FROM ECOLAB ON 10/24/12.SERVERAL GNATS SWARMING AT BAR LOCATION RIGHT-SIDE PIPE (FOAM).CONTINUE TO INVESTIGATE ELIMINATION OF GNATS AT BAR LOCATON AND PROVIDE PROPOSAL ON RECHECK INSPECTION DATE.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED AT BACK KITCHEN PREP AREA LOCATION AND ON CUTTING BOARDS WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND HAVE STRAW.EMPLOYEE DRINKS STORED INAPPRORIATELY AT BACK KITCHEN LOCATION PREP AREA---REMOVE.
Location: Kitchen (back)
- 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: OPEN EMPLOYEE DRINK STORED AT BACK KITCHEN PREP AREA LOCATION AND ON CUTTING BOARDS WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND HAVE STRAW.EMPLOYEE DRINKS STORED INAPPRORIATELY AT BACK KITCHEN LOCATION PREP AREA---REMOVE.
Location: Prep 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: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT KITCHEN WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING BRACELETS ON COOK-LINE--REMOVE.
- 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: KEEP ICE BUCKET STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Kitchen (back)
- 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 INTERIOR THEREMOMETER AT REACH-IN-COOLER WHERE MISSING ON COOK-LINE.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THEREMOMETER AT REACH-IN-COOLER WHERE MISSING ON COOK-LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN 3-BAY SINK LEFT-SIDE FAUCET KNOBS (STRIPPED).
Location: Kitchen
Equipment: 3-bay
|
11/02/2012 | Recheck |
- 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: LABEL CHEMICAL SPRAY BOTTLE LOCATED AT DISHMACHINE AREA.
Location: Kitchen
- 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: LABEL CHEMICAL SPRAY BOTTLE LOCATED AT DISHMACHINE AREA.
Location: Dish machine area
- 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).
Location: Kitchen
- 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).
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: IN PROGRESS: ESTABLISHMENT RECEIVED RECENT PEST CONTROL INSPECTION FROM ECOLAB ON 10/24/12.SERVERAL GNATS SWARMING AT BAR LOCATION RIGHT-SIDE PIPE (FOAM).CONTINUE TO INVESTIGATE ELIMINATION OF GNATS AT BAR LOCATON AND PROVIDE PROPOSAL ON RECHECK INSPECTION DATE.
Location: Bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED AT BACK KITCHEN PREP AREA LOCATION AND ON CUTTING BOARDS WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND HAVE STRAW.EMPLOYEE DRINKS STORED INAPPRORIATELY AT BACK KITCHEN LOCATION PREP AREA---REMOVE.
Location: Kitchen (back)
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK STORED AT BACK KITCHEN PREP AREA LOCATION AND ON CUTTING BOARDS WHILE FOOD HANDLERS ARE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND HAVE STRAW.EMPLOYEE DRINKS STORED INAPPRORIATELY AT BACK KITCHEN LOCATION PREP AREA---REMOVE.
Location: Prep 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: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT KITCHEN WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING BRACELETS ON COOK-LINE--REMOVE.
- Single Service/Equipment storage (corrected on site)
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: KEEP ICE BUCKET STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Kitchen (back)
- 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 INTERIOR THEREMOMETER AT REACH-IN-COOLER WHERE MISSING ON COOK-LINE.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THEREMOMETER AT REACH-IN-COOLER WHERE MISSING ON COOK-LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN 3-BAY SINK LEFT-SIDE FAUCET KNOBS (STRIPPED).
Location: Kitchen
Equipment: 3-bay
|
10/25/2012 | Recheck |
- 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: LABEL CHEMICAL SPRAY BOTTLE LOCATED AT DISHMACHINE AREA.
Location: Kitchen
- 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: LABEL CHEMICAL SPRAY BOTTLE LOCATED AT DISHMACHINE AREA.
Location: Dish machine area
- 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).
Location: Kitchen
- 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).
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TO INVESTIGATE ELIMINATION OF GNATS AT BAR LOCATON AND PROVIDE PROPOSAL ON RECHECK INSPECTION DATE.
Location: Bar
- 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: KEEP RAW EGGS STORED BELOW READY-TO-EAT FOODS AT KITCHEN WALK-IN-COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING BRACELETS ON COOK-LINE--REMOVE.
- Single Service/Equipment storage (corrected on site)
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: KEEP ICE BUCKET STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Kitchen (back)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THEREMOMETER AT REACH-IN-COOLER WHERE MISSING ON COOK-LINE.
Location: Kitchen
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THEREMOMETER AT REACH-IN-COOLER WHERE MISSING ON COOK-LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN 3-BAY SINK LEFT-SIDE FAUCET KNOBS (STRIPPED).
Location: Kitchen
Equipment: 3-bay
|
10/10/2012 | 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: ENSURE CUT FRUIT IS ICED AT BOTTOM OF CONTAINER OR PLACED IN REFRIGERATION UNIT MAINTAIN AT TEMPERATURE OF 41 F OR BELOW.
Location: Bar
- 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: SPRAY BOTTLE NOT LABELED STORED ON COOK-LINE SHELVING.
Location: Cook line
- 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: CONTINUE TO MONITOR:FOOD HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE-HAND CONTACT (EX. PLACING SLICED CHESSE ON HAMBURGERS)--DISCONTINUE THIS BEHAVIOR.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
- 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: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT CHEMICAL ROOM CLOSET.
Location: Chemical room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen (back)
- 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.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR INTERIOR COLD-TOP LID ON COOK-LINE THAT IS LOOSE; ALL SURFACES OF COLD-TOP REFRIGERATION UNIT LID (INTERIOR AND EXTERIOR SURFACES) MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Back room
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Expo line
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT NEW ADDITION ROOM BAR DUMPSINK.REPAIR LEAKS AT FAUCET AT KITCHEN DISHMACHINE AREA DUMPSINK; ENSURE BOTH HOT AND COLD WATER IS AVAILABLE AT ALL TIMES.
Location: Back room
Equipment: Dump sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT NEW ADDITION ROOM BAR DUMPSINK.REPAIR LEAKS AT FAUCET AT KITCHEN DISHMACHINE AREA DUMPSINK; ENSURE BOTH HOT AND COLD WATER IS AVAILABLE AT ALL TIMES.
Location: 2nd bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT NEW ADDITION ROOM BAR DUMPSINK.REPAIR LEAKS AT FAUCET AT KITCHEN DISHMACHINE AREA DUMPSINK; ENSURE BOTH HOT AND COLD WATER IS AVAILABLE AT ALL TIMES.
Location: Dish machine area
Equipment: Dump sink
|
05/16/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE CUT FRUIT IS ICED AT BOTTOM OF CONTAINER OR PLACED IN REFRIGERATION UNIT MAINTAIN AT TEMPERATURE OF 41 F OR BELOW.
Location: Bar
- 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: SPRAY BOTTLE NOT LABELED STORED ON COOK-LINE SHELVING.
Location: Cook line
- 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 HANDLER ON COOK-LINE TOUCHING READY-TO-EAT FOODS WITH BARE-HAND CONTACT (EX. PLACING SLICED CHESSE ON HAMBURGERS)--DISCONTINUE THIS BEHAVIOR.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
- Single Service/Equipment storage (corrected on site)
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: KEEP CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT CHEMICAL ROOM CLOSET.
Location: Chemical room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen (back)
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR INTERIOR COLD-TOP LID ON COOK-LINE THAT IS LOOSE; ALL SURFACES OF COLD-TOP REFRIGERATION UNIT LID (INTERIOR AND EXTERIOR SURFACES) MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-BEER COOLER FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Back room
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Expo line
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT NEW ADDITION ROOM BAR DUMPSINK.REPAIR LEAKS AT FAUCET AT KITCHEN DISHMACHINE AREA DUMPSINK; ENSURE BOTH HOT AND COLD WATER IS AVAILABLE AT ALL TIMES.
Location: Back room
Equipment: Dump sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT NEW ADDITION ROOM BAR DUMPSINK.REPAIR LEAKS AT FAUCET AT KITCHEN DISHMACHINE AREA DUMPSINK; ENSURE BOTH HOT AND COLD WATER IS AVAILABLE AT ALL TIMES.
Location: 2nd bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE HOT WATER AT NEW ADDITION ROOM BAR DUMPSINK.REPAIR LEAKS AT FAUCET AT KITCHEN DISHMACHINE AREA DUMPSINK; ENSURE BOTH HOT AND COLD WATER IS AVAILABLE AT ALL TIMES.
Location: Dish machine area
Equipment: Dump sink
|
05/09/2012 | Routine |
| No violation noted during this evaluation. | 01/30/2012 | Super Bowl Routine |
- 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: WATER SPRAY BOTTLES MUST BE LABELED.
Location: Chemical room
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Cook line
Equipment: Knife/utensil rack
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom women
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom mens
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR TRAY SURFACES OF KITCHEN ICE MACHINES.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED WALK-IN-COOLER FANGUARDS.
Location: Kitchen
Equipment: Walk in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE COOK-LINE HANDSINK FAUCET.
Location: Cook line
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF DISHMACHINE; DO NOT STORE ITEMS ON TOP OF DISHMACHINE OR USE AS STORAGE.
Location: Kitchen
Equipment: Dishmachine
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: Reach in cooler
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER AND BAR FLOORS.
Location: Bar
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-COOLER AND BAR FLOORS.
Location: Walk-in cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Expo line
|
12/27/2011 | Routine |
Restaurant representatives - add corrected or new information about HARD ROCK CAFE, 49 S MERIDIAN ST, Indianapolis, IN »