- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. A metal container of mozzarella in the pantry cooler on top grill temped at 44.7 degrees. 2. Cold held soup temped at 47 degrees.Please ensure potentially hazardous foods is maintained at 41 degrees or below.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. A metal container of mozzarella in the pantry cooler on top grill temped at 44.7 degrees. 2. Cold held soup temped at 47 degrees.Please ensure potentially hazardous foods is maintained at 41 degrees or below.
Location: Wait staff 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: Observed a employee handling a steak slider with their bare hands. Discard slider. Please use gloves, tongs, or paper wrap to handle ready to eat food.
- 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: Working containers of powered sugar and flour were not labeled. cos
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the gaskit along the cooler drawer on the cooks line. Done 2. Repair the heat strip along the walk in cooler door.?3. Repair outside dishmachine. Also ensure main dishmachine booster heater is turned on and equipment is working properly before dish washing begins.
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: 1. Repair the gaskit along the cooler drawer on the cooks line. Done 2. Repair the heat strip along the walk in cooler door.?3. Repair outside dishmachine. Also ensure main dishmachine booster heater is turned on and equipment is working properly before dish washing begins.
Location: Kitchen (back)
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the gaskit along the cooler drawer on the cooks line. Done 2. Repair the heat strip along the walk in cooler door.?3. Repair outside dishmachine. Also ensure main dishmachine booster heater is turned on and equipment is working properly before dish washing begins.
Location: 2nd bar
Equipment: Dishmachine
|
06/12/2014 | 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: 1. A metal container of mozzarella in the pantry cooler on top grill temped at 44.7 degrees. 2. Cold held soup temped at 47 degrees.Please ensure potentially hazardous foods is maintained at 41 degrees or below.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. A metal container of mozzarella in the pantry cooler on top grill temped at 44.7 degrees. 2. Cold held soup temped at 47 degrees.Please ensure potentially hazardous foods is maintained at 41 degrees or below.
Location: Wait staff 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: Observed a employee handling a steak slider with their bare hands. Discard slider. Please use gloves, tongs, or paper wrap to handle ready to eat food.
- Bulk labeling (corrected on site)
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: Working containers of powered sugar and flour were not labeled. cos
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the gaskit along the cooler drawer on the cooks line.2. Repair the heat strip along the walk in cooler door.3. Repair outside dishmachine. Also ensure main dishmachine booster heater is turned on and equipment is working properly before dish washing begins.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the gaskit along the cooler drawer on the cooks line.2. Repair the heat strip along the walk in cooler door.3. Repair outside dishmachine. Also ensure main dishmachine booster heater is turned on and equipment is working properly before dish washing begins.
Location: Kitchen (back)
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair the gaskit along the cooler drawer on the cooks line.2. Repair the heat strip along the walk in cooler door.3. Repair outside dishmachine. Also ensure main dishmachine booster heater is turned on and equipment is working properly before dish washing begins.
Location: 2nd bar
Equipment: Dishmachine
|
06/03/2014 | Routine |
| No violation noted during this evaluation. | 12/30/2013 | Routine |
| No violation noted during this evaluation. | 08/02/2013 | Routine |
| No violation noted during this evaluation. | 03/05/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES
Location: Bar
- 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: NO COLOR READING FROM TEST STRIPS ?? USE KITCHEN DISHMACHINE UNTIL WORKING PROPERLY
Location: Bar
Equipment: Dishmachine
- 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: NO COLOR READING FROM TEST STRIPS ?? USE KITCHEN DISHMACHINE UNTIL WORKING PROPERLY
Location: 2nd bar
Equipment: Dishmachine
|
10/01/2012 | 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: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES
Location: Bar
- 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: NO COLOR READING FROM TEST STRIPS ?? USE KITCHEN DISHMACHINE UNTIL WORKING PROPERLY
Location: Bar
Equipment: Dishmachine
- 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: NO COLOR READING FROM TEST STRIPS ?? USE KITCHEN DISHMACHINE UNTIL WORKING PROPERLY
Location: 2nd bar
Equipment: Dishmachine
|
09/11/2012 | 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: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PRODUCT HELD IN THE COLD WELL COOLERS ON THE COOKS LINE WERE NOT AT TEMPERATURE. ENSURE POTENTIALLY HAZARDOUS FOOD ARE AT 41 DEGREES BEFORE HELD ON COLD WELL. ALSO ICE INDIVIDUALLY PORTIONED AND BAGED PRODUCT TO BE HELD ON THE COLD WELL AND IN THE COOLER DRAWER
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES
Location: Bar
- 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: NO COLOR READING FROM TEST STRIPS ?? USE KITCHEN DISHMACHINE UNTIL WORKING PROPERLY
Location: Bar
Equipment: Dishmachine
- 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: NO COLOR READING FROM TEST STRIPS ?? USE KITCHEN DISHMACHINE UNTIL WORKING PROPERLY
Location: 2nd bar
Equipment: Dishmachine
|
09/04/2012 | 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: Please maintain ice for the indivdually wrapped seafood in the cooler drawers on the cooks line.
Location: Kitchen
Equipment: Cold top
- 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: Employee reached into a container an grabbed cheese to sprinkle on a salad. Discard salad and container of cheese . Cos
- 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: Employee open beverage stored in the Smart chiller .
Location: Prep area
Equipment: -
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Glove use (Non-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 are not washing their hands before appling a new pair of gloves on.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove and clean mold seal near the dish machine.
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Handle butter packet with tongs when placed directly on top of ready to eat and serve rolls.
Location: Wait staff area
|
05/14/2012 | 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: Please maintain ice for the indivdually wrapped seafood in the cooler drawers on the cooks line.
Location: Kitchen
Equipment: Cold top
- 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: Employee reached into a container an grabbed cheese to sprinkle on a salad. Discard salad and container of cheese . Cos
- 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: Employee open beverage stored in the Smart chiller .
Location: Prep area
Equipment: -
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Glove use (Non-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 are not washing their hands before appling a new pair of gloves on.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Handle butter packet with tongs when placed directly on top of ready to eat and serve rolls.
Location: Wait staff area
|
04/30/2012 | 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: POTENTIALLY HAZARDOUS SEAFOOD WAS AT 46 DEGREES. PLEASE HAVE EQUIPMENT REPAIRED.
Location: Cook line
Equipment: Reach in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PURPLE CHEMICAL IN AN UNLABLED BOTTLE NEAR DISH MACHINE AREA .
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.
- 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.
- 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.
- 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 EPLOYEE DRINKS . PROVIDE A LID AND STRAW.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK AT FACET AT MOP SINK. PLEASE REPAIR.
Location: Kitchen
Equipment: Mop sink
|
12/15/2011 | Recheck |
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: HOT AND COLD ARE ON THE WRONG SIDE ON THE HAND SINK - COOK LINE. HOT HAS TO BE ON THE LEFT PER INDIANA PLUMBING CODE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: GLASSWASHER NOT YET SET UP TO BE CHECKED. ENSURE PROPER TEMPERATURES ON WASH AND RINSE (120 MIN.) AND SANITIZER CONCENTRATION. ENSURE THAT THERE IS A PH TEST KIT FOR PROPER SANITIZER11-11Dish washer at bar is not sanitizing correctly
Location: Bar
Equipment: Dishmachine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 11-11Please seal back of bar hand sink
Location: Bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 11-11Please seal back of bar hand sink
Location: Kitchen
Equipment: Hand sink
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: TRIP TEST AND INSPECTIONS NOT YET FINISHED ON THE HOOD SYSTEM.
|
12/06/2011 | Pre-Licensing 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: POTENTIALLY HAZARDOUS SEAFOOD WAS AT 46 DEGREES. PLEASE HAVE EQUIPMENT REPAIRED.
Location: Cook line
Equipment: Reach in cooler
- 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: PURPLE CHEMICAL IN AN UNLABLED BOTTLE NEAR DISH MACHINE AREA .
Location: Dish machine area
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
- 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.
- No hand washing (when)
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.
- 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 EPLOYEE DRINKS . PROVIDE A LID AND STRAW.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: LEAK AT FACET AT MOP SINK. PLEASE REPAIR.
Location: Kitchen
Equipment: Mop sink
|
12/06/2011 | Routine |
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