- 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. GRAPE LEAVES STORED IN PREP TOP COOLER MEASURED 45 DEGREES F.2. MASHED POTATOES IN PREP TOP COOLER MEASURED 48 DEGREES F.3. AIR TEMPERATURE INSIDE PREP TOP COOLER MEASURED 48 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Prep Top 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: 1. SPRAY BOTTLE WITH BLUE LIQUID STORED NEAR WATER HEATER IN KITCHEN IS NOT LABELED.ALL CHEMICALS AND SPRAY BOTTLES MUST BE LABELED AS TO CONTENTS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. EXHAUST SYSTEM MARKED AS LAST CLEANED IN OCTOBER 2012.EXHAUST SYSTEM SHOULD BE CLEANED EVERY 6 MONTHS.JUNE 11: CLEANING COMPANY COMING THIS EVENING.
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CARDBOARD TAPED DOWN TO FLOOR IN KITCHEN NEAR DISHMACHINE AREA.REMOVE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. PROVIDE FLOOR MATS IF NEEDED.***REPEAT VIOLATION***
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG DISHMACHINE AREA IS SOILED AND MOLDED.REMOVE AND RESEAL/CAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN ON WIRE RACK SHELVING HOLDING PLATES AND DISHES IS HEAVILY SOILED WITH DUST.2. WIRE RACK SHELVING HOLDING PLATES AND DISHES IS SOILED WITH DUST BUILD UP.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Wire shelving
|
06/11/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. GRAPE LEAVES STORED IN PREP TOP COOLER MEASURED 45 DEGREES F.2. MASHED POTATOES IN PREP TOP COOLER MEASURED 48 DEGREES F.3. AIR TEMPERATURE INSIDE PREP TOP COOLER MEASURED 48 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Prep Top Cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. SPRAY BOTTLE WITH BLUE LIQUID STORED NEAR WATER HEATER IN KITCHEN IS NOT LABELED.ALL CHEMICALS AND SPRAY BOTTLES MUST BE LABELED AS TO CONTENTS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. EXHAUST SYSTEM MARKED AS LAST CLEANED IN OCTOBER 2012.EXHAUST SYSTEM SHOULD BE CLEANED EVERY 6 MONTHS.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CARDBOARD TAPED DOWN TO FLOOR IN KITCHEN NEAR DISHMACHINE AREA.REMOVE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. PROVIDE FLOOR MATS IF NEEDED.***REPEAT VIOLATION***
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING ALONG DISHMACHINE AREA IS SOILED AND MOLDED.REMOVE AND RESEAL/CAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN ON WIRE RACK SHELVING HOLDING PLATES AND DISHES IS HEAVILY SOILED WITH DUST.2. WIRE RACK SHELVING HOLDING PLATES AND DISHES IS SOILED WITH DUST BUILD UP.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Wire shelving
|
05/30/2014 | 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: 1. REACH IN COOLER OF COLD TOP NEAR COOK LINE MEASURED 47 DEGREES F AIR TEMPERATURE. RAW FISH IN REACH IN MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST ACCORDINGLY.***REPEAT VIOLATION***
Location: Cook line
Equipment: Cold top
- Food contact cleaning frequency (corrected)
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.
Comments: 1. SHELVING IN WALK IN COOLER IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. VARIOUS COOKED ITEMS IN UPRIGHT COOLER AND WALK IN COOLER NOT DATE MARKED.LABEL ALL COOKED ITEMS THAT WILL BE KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. VARIOUS COOKED ITEMS IN UPRIGHT COOLER AND WALK IN COOLER NOT DATE MARKED.LABEL ALL COOKED ITEMS THAT WILL BE KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 CHLORINE BLEACH SANITIZER MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. BOWL BEING USED AS SCOOP IN BULK CONTAINER FOR UNCOOKED RICE.PROVIDE A SCOOP WITH HANDLE.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED DIRECLTY IN WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CARDBOARD TAPED DOWN TO FLOOR IN KITCHEN NEAR DISHMACHINE AREA AND IN WALK IN COOLER.REMOVE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. PROVIDE MATS IF NEEDED.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CARDBOARD TAPED DOWN TO FLOOR IN KITCHEN NEAR DISHMACHINE AREA AND IN WALK IN COOLER.REMOVE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. PROVIDE MATS IF NEEDED.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR UNDERNEATH DEEP FRYER AND STOVE ON COOK LINE HAS EXCESSIVE GREASE AND SOIL BUILD UP. SIDES OF DEEP FRYER AND STOVE ALSO HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CONTAINER OF CUT LEMONS STORED DIRECLTY IN ICE IN ICE MACHINE.STORE OUTSIDE OF ICE MACHINE THAT CONTAINS ICE FOR CUSTOMER CONSUMPTION.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL SHELVING HOLDING MICROWAVES NEAR COOK LINE IS HEAVILY SOILED.2. EXTERIOR OF DOOR OF UPRIGHT COOLER ACROSS FROM MICROWAVES IN KITCHEN IS SOILED.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL SHELVING HOLDING MICROWAVES NEAR COOK LINE IS HEAVILY SOILED.2. EXTERIOR OF DOOR OF UPRIGHT COOLER ACROSS FROM MICROWAVES IN KITCHEN IS SOILED.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Upright cooler
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. PROVIDE ONE ADDITIONAL DRAIN STOP SO THAT THREE ARE AVAILABLE AT THE THREE BAY SINK FOR MANUAL WARE WASHING.
Location: Kitchen
Equipment: 3-bay
|
08/21/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. REACH IN COOLER OF COLD TOP NEAR COOK LINE MEASURED 47 DEGREES F AIR TEMPERATURE. RAW FISH IN REACH IN MEASURED 46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST ACCORDINGLY.***REPEAT VIOLATION***
Location: Cook line
Equipment: Cold top
- Food contact cleaning frequency
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.
Comments: 1. SHELVING IN WALK IN COOLER IS HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. VARIOUS COOKED ITEMS IN UPRIGHT COOLER AND WALK IN COOLER NOT DATE MARKED.LABEL ALL COOKED ITEMS THAT WILL BE KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Kitchen
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. VARIOUS COOKED ITEMS IN UPRIGHT COOLER AND WALK IN COOLER NOT DATE MARKED.LABEL ALL COOKED ITEMS THAT WILL BE KEPT LONGER THAN 24 HOURS WITH A DISCARD DATE. CANNOT KEEP LONGER THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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 CHLORINE BLEACH SANITIZER MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.
Location: Kitchen
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. BOWL BEING USED AS SCOOP IN BULK CONTAINER FOR UNCOOKED RICE.PROVIDE A SCOOP WITH HANDLE.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED DIRECLTY IN WATER IN MOP BUCKET WHEN NOT IN USE.STORE HANGING OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CARDBOARD TAPED DOWN TO FLOOR IN KITCHEN NEAR DISHMACHINE AREA AND IN WALK IN COOLER.REMOVE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. PROVIDE MATS IF NEEDED.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. CARDBOARD TAPED DOWN TO FLOOR IN KITCHEN NEAR DISHMACHINE AREA AND IN WALK IN COOLER.REMOVE. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. PROVIDE MATS IF NEEDED.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR UNDERNEATH DEEP FRYER AND STOVE ON COOK LINE HAS EXCESSIVE GREASE AND SOIL BUILD UP. SIDES OF DEEP FRYER AND STOVE ALSO HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. CONTAINER OF CUT LEMONS STORED DIRECLTY IN ICE IN ICE MACHINE.STORE OUTSIDE OF ICE MACHINE THAT CONTAINS ICE FOR CUSTOMER CONSUMPTION.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL SHELVING HOLDING MICROWAVES NEAR COOK LINE IS HEAVILY SOILED.2. EXTERIOR OF DOOR OF UPRIGHT COOLER ACROSS FROM MICROWAVES IN KITCHEN IS SOILED.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL SHELVING HOLDING MICROWAVES NEAR COOK LINE IS HEAVILY SOILED.2. EXTERIOR OF DOOR OF UPRIGHT COOLER ACROSS FROM MICROWAVES IN KITCHEN IS SOILED.CLEAN AND SANITIZE.***REPEAT VIOLATION***
Location: Kitchen
Equipment: Upright cooler
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. PROVIDE ONE ADDITIONAL DRAIN STOP SO THAT THREE ARE AVAILABLE AT THE THREE BAY SINK FOR MANUAL WARE WASHING.
Location: Kitchen
Equipment: 3-bay
|
08/13/2013 | 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: TABOULI, HUMMUSM AND EGGPLANT PUREE IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.1-14-13: SAME ITEMS STILL MEASURED AT 46 DEGREES F.PLEASE ENSURE ALL ITEMS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Cold top
- 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: HAND SINK BLOCKED BY HAMPER FOR SOILED LAUNDRY(TOWELS & APRONS) AND NO EASILY ACCESSIBLE.PLEASE MOVE HAMPER TO A DIFFERENT LOCATION AND ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BULB OUT IN UPRIGHT TRUE COOLER NEAR 3 BAY SINK.2. LIGHT BULB OUT IN HOOD ABOVE COOK LINE.PLEASE REPLACE LIGHT BULBS.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: JARS OF GRAPE LEAVE AND BOXES OF ZUCCHINI STORED DIRECTLY ON THE FLOOR OF THE WALK IN COOLER.1-14-13: CONTAINER OF ONIONS STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: STORING PLASTIC CONTAINER OF LEMONS IN ICE IN ICE MACHINE.PLEASE DISCONTINUE BEHAVIOR. DO NOT STORE ANYTHING IN THE ICE USED FOR CUSTOMER CONSUMPTION. CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA GUN NOZZLE SOILED WITH MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND DRYING PROVISIONS SUCH AS PAPER TOWELS AVAILABLE AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
Location: Bar
Equipment: Hand sink
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SOAP STORED AT 4 BAY SINK IN BAR.PLEASE STORE HAND SOAP AT HAND SINK IN BAR. 4 BAY SINKS ARE NOT TO BE STOCKED WITH SOAP BECAUSE THEY ARE NOT MEANT FOR HAND WASHING.
Location: Bar
Equipment: 4-bay
|
01/22/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TABOULI, HUMMUSM AND EGGPLANT PUREE IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.1-14-13: SAME ITEMS STILL MEASURED AT 46 DEGREES F.PLEASE ENSURE ALL ITEMS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Cold top
- 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: HAND SINK BLOCKED BY HAMPER FOR SOILED LAUNDRY(TOWELS & APRONS) AND NO EASILY ACCESSIBLE.PLEASE MOVE HAMPER TO A DIFFERENT LOCATION AND ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BULB OUT IN UPRIGHT TRUE COOLER NEAR 3 BAY SINK.2. LIGHT BULB OUT IN HOOD ABOVE COOK LINE.PLEASE REPLACE LIGHT BULBS.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: JARS OF GRAPE LEAVE AND BOXES OF ZUCCHINI STORED DIRECTLY ON THE FLOOR OF THE WALK IN COOLER.1-14-13: CONTAINER OF ONIONS STORED DIRECLTY ON THE FLOOR IN THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: STORING PLASTIC CONTAINER OF LEMONS IN ICE IN ICE MACHINE.PLEASE DISCONTINUE BEHAVIOR. DO NOT STORE ANYTHING IN THE ICE USED FOR CUSTOMER CONSUMPTION. CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA GUN NOZZLE SOILED WITH MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND DRYING PROVISIONS SUCH AS PAPER TOWELS AVAILABLE AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
Location: Bar
Equipment: Hand sink
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SOAP STORED AT 4 BAY SINK IN BAR.PLEASE STORE HAND SOAP AT HAND SINK IN BAR. 4 BAY SINKS ARE NOT TO BE STOCKED WITH SOAP BECAUSE THEY ARE NOT MEANT FOR HAND WASHING.
Location: Bar
Equipment: 4-bay
|
01/14/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TABOULI, HUMMUSM AND EGGPLANT PUREE IN COLD TOP IN PREP AREA MEASURED 46 DEGREES F.PLEASE ENSURE ALL ITEMS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.
Location: Prep area
Equipment: Cold top
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK BLOCKED BY HAMPER FOR SOILED LAUNDRY(TOWELS & APRONS) AND NO EASILY ACCESSIBLE.PLEASE MOVE HAMPER TO A DIFFERENT LOCATION AND ENSURE HAND SINK IS EASILY ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT BULB OUT IN UPRIGHT TRUE COOLER NEAR 3 BAY SINK.2. LIGHT BULB OUT IN HOOD ABOVE COOK LINE.PLEASE REPLACE LIGHT BULBS.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: JARS OF GRAPE LEAVE AND BOXES OF ZUCCHINI STORED DIRECTLY ON THE FLOOR OF THE WALK IN COOLER.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: STORING PLASTIC CONTAINER OF LEMONS IN ICE IN ICE MACHINE.PLEASE DISCONTINUE BEHAVIOR. DO NOT STORE ANYTHING IN THE ICE USED FOR CUSTOMER CONSUMPTION. CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SODA GUN NOZZLE SOILED WITH MOLD BUILD UP.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO HAND DRYING PROVISIONS SUCH AS PAPER TOWELS AVAILABLE AT HAND SINK IN THE BAR AREA.PLEASE PROVIDE.
Location: Bar
Equipment: Hand sink
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: HAND SOAP STORED AT 4 BAY SINK IN BAR.PLEASE STORE HAND SOAP AT HAND SINK IN BAR. 4 BAY SINKS ARE NOT TO BE STOCKED WITH SOAP BECAUSE THEY ARE NOT MEANT FOR HAND WASHING.
Location: Bar
Equipment: 4-bay
|
01/07/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Gyro meat in tray at gyro cooker held at 115 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. " Ortho " home defense pest spray in kitchen + can of " Raid " pesticide. Remove from store. Home use pesticides are not approved for use.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink in kitchen missing lid and straw. Provide lid and straw or remove drinks from kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Reach in freezer in kitchen soiled inside, cardboard in bottom of unit. Clean unit and do not line with cardboard.
Location: Kitchen
Equipment: reach in freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags being used to store food in . Do not use grocery bags to store food. Use only food grade bags, wraps , containers to store food.
Location: Kitchen
Equipment: reach in freezer
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Prep table in kitdhen area has foil on shelf. Do not line prep table with foil.
Location: Kitchen
|
04/17/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Gyro meat in tray at gyro cooker held at 115 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. " Ortho " home defense pest spray in kitchen + can of " Raid " pesticide. Remove from store. Home use pesticides are not approved for use.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink in kitchen missing lid and straw. Provide lid and straw or remove drinks from kitchen.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Reach in freezer in kitchen soiled inside, cardboard in bottom of unit. Clean unit and do not line with cardboard.
Location: Kitchen
Equipment: reach in freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Plastic grocery bags being used to store food in . Do not use grocery bags to store food. Use only food grade bags, wraps , containers to store food.
Location: Kitchen
Equipment: reach in freezer
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Prep table in kitdhen area has foil on shelf. Do not line prep table with foil.
Location: Kitchen
|
04/10/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small metal pan of cooked gyro meat sitting out at room temperature. Do not sit out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg.F after using approved methods to cool meat. 2. Gyro meat on broiler held at 79 deg. F due to unit being turned off. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool meat.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small metal pan of cooked gyro meat sitting out at room temperature. Do not sit out at room temperature. Either hold hot at 135 deg. F or above or hold cold at 41 deg.F after using approved methods to cool meat. 2. Gyro meat on broiler held at 79 deg. F due to unit being turned off. Either hold hot at 135 deg. F or above or hold cold at 41 deg. F or below after using approved methods to cool meat.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Smal cold top / reach in cooler by cooking equipment holding cold food items at 45 deg. F in top and bottom section of unit. Repair so as to hold all cold food items at 41 deg. F or below. 2. Large cold top / reach in cooler by one bay sink in kitchen area holding cold food items at 46 to 48 deg. F. on top of unit. Repair unit so as to hold all cold food items at 41 deg. F or below. CORRECTED
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. Smal cold top / reach in cooler by cooking equipment holding cold food items at 45 deg. F in top and bottom section of unit. Repair so as to hold all cold food items at 41 deg. F or below. 2. Large cold top / reach in cooler by one bay sink in kitchen area holding cold food items at 46 to 48 deg. F. on top of unit. Repair unit so as to hold all cold food items at 41 deg. F or below. CORRECTED
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: 1. Food handlers touching ready to eat food itmes with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine so as to sanitize at plate level.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Food handlers eating in kitchen area. Do not eat in any food prep or storeage areas.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " True " reach in cooler in kitchen area soiled inside. Clean and sanitize. 2. Meat grinder soiled with meat. Do not allow meat grinder to sit soiled. Clean and sanitize after each use.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " True " reach in cooler in kitchen area soiled inside. Clean and sanitize. 2. Meat grinder soiled with meat. Do not allow meat grinder to sit soiled. Clean and sanitize after each use.
Location: Kitchen
- 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: 1. Hand sink in kitdhen area blocked by meatal cart on wheels. Move cart away from hand sink to provide easy access to hand sink.
Location: Kitchen
Equipment: Hand sink
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard box used to hold plastic plate holders below cooking equipment in kitchen. Cardboard is not approved material . Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on " True " reach in cooler. Repair.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all prep and work tables in kitchen area soiled in kitchen area. Clean.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Top of gas top stove soiled. Clean.
Location: Kitchen
Equipment: Stove
- Toxic storage (Non-Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: 1. Dish soap at one bay sink. Remove from food prep sink. 2. Pine cleaner and all purpose cleaner on shelving with food next to one bay sink. Remove, store away from all food and singel service items.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored in ice bin with handle touching ice. Store scoop so that handle does not contact drink ice. 2. Clean knife stored between bar sink and ice bin. Do not store knives in crackes between equipment. Clean and sanitize knife.
Location: Wait staff area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored in ice bin with handle touching ice. Store scoop so that handle does not contact drink ice. 2. Clean knife stored between bar sink and ice bin. Do not store knives in crackes between equipment. Clean and sanitize knife.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Metal shelving on floor by hot water heater. Either install shelving or remove from store.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in kitchen. Repair / replace all non working lights.
Location: Kitchen
- 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. Heating and cooling vents in ceiling in kitchen area soiled. Clean.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Small plastic pan of hot tomatos and vegetables cooling at room temperature in kitchen area. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen meat thawing out at two bay vegetable prep sink. Do not use vegetable prep sink to thaw or prep any meats , vegetable prep sink should be used for vegetable prep only. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > WENT OVER PROPER THAWING AT TIME OF INSPECTION WITH OWNER.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometers missing inside of all reach in coolers in kitchen area. Provide working thermometers. CORRECTED except true reach in cooler 2. Provide thermometer for true reach in cooler.
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: 1. Thermometers missing inside of all reach in coolers in kitchen area. Provide working thermometers. CORRECTED except true reach in cooler 2. Provide thermometer for true reach in cooler.
Location: Kitchen
|
03/20/2012 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Smal cold top / reach in cooler by cooking equipment holding cold food items at 44 deg. F. in top and bottom section of unit. Repair so as to hold all cold food items at 41 deg. F. or below. 2. Large cold top / reach in cooler by one bay sink in kitchen area holding cold food items at 46 to 48 deg. F. on top of unit. Repair unit so as to hold all cold food items at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Smal cold top / reach in cooler by cooking equipment holding cold food items at 44 deg. F. in top and bottom section of unit. Repair so as to hold all cold food items at 41 deg. F. or below. 2. Large cold top / reach in cooler by one bay sink in kitchen area holding cold food items at 46 to 48 deg. F. on top of unit. Repair unit so as to hold all cold food items at 41 deg. F. or below.
Location: Kitchen
Equipment: Cold top
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food itmes with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine so as to sanitize at plate level.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Food handlers eating in kitchen area. Do not eat in any food prep or storeage areas.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " True " reach in cooler in kitchen area soiled inside. Clean and sanitize. 2. Meat grinder soiled with meat. Do not allow meat grinder to sit soiled. Clean and sanitize after each use.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. " True " reach in cooler in kitchen area soiled inside. Clean and sanitize. 2. Meat grinder soiled with meat. Do not allow meat grinder to sit soiled. Clean and sanitize after each use.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Hand sink in kitdhen area blocked by meatal cart on wheels. Move cart away from hand sink to provide easy access to hand sink.
Location: Kitchen
Equipment: Hand sink
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard box used to hold plastic plate holders below cooking equipment in kitchen. Cardboard is not approved material . Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on " True " reach in cooler. Repair.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom shelves of all prep and work tables in kitchen area soiled in kitchen area. Clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Top of gas top stove soiled. Clean.
Location: Kitchen
Equipment: Stove
- Toxic storage (Non-Critical)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: 1. Dish soap at one bay sink. Remove from food prep sink. 2. Pine cleaner and all purpose cleaner on shelving with food next to one bay sink. Remove, store away from all food and singel service items.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored in ice bin with handle touching ice. Store scoop so that handle does not contact drink ice. 2. Clean knife stored between bar sink and ice bin. Do not store knives in crackes between equipment. Clean and sanitize knife.
Location: Wait staff area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Ice scoop for ice machine stored in ice bin with handle touching ice. Store scoop so that handle does not contact drink ice. 2. Clean knife stored between bar sink and ice bin. Do not store knives in crackes between equipment. Clean and sanitize knife.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. Metal shelving on floor by hot water heater. Either install shelving or remove from store.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Lights not working in kitchen. Repair / replace all non working lights.
Location: Kitchen
- 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. Heating and cooling vents in ceiling in kitchen area soiled. Clean.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometers missing inside of all reach in coolers in kitchen area. Provide working thermometers.
Location: Kitchen
|
03/06/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about ISTANBUL CAFE, 1450 W 86TH ST, Indianapolis, IN »