- 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: 1. A GNAT WAS PRESENT IN THE 3BAY AREA.1. A GNAT WAS PRESENT IN THE 2 COMPARTMENT SINK/BACK KITCHEN AREA.Exterminate pest and/or rodents using approved methods and elimination harborage conditions. DISCUSS GNAT ISSUE WITH PROFESSIONAL PEST CONTROL DURING NEXT PEST INSPECTION.
Location: Three bay 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: 1. A GNAT WAS PRESENT IN THE 3BAY AREA.1. A GNAT WAS PRESENT IN THE 2 COMPARTMENT SINK/BACK KITCHEN AREA.Exterminate pest and/or rodents using approved methods and elimination harborage conditions. DISCUSS GNAT ISSUE WITH PROFESSIONAL PEST CONTROL DURING NEXT PEST INSPECTION.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SEVERAL STOVES, OVEN, AND WARMERS THROUGHOUT THE KITCHEN ARE SOILED INSIDE. CLEAN AND SANTIZE REGULARLY TO PREVENT BUILD UP OF FOOD PARTICLES.
Location: Kitchen
Equipment: Stove
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SEVERAL STOVES, OVEN, AND WARMERS THROUGHOUT THE KITCHEN ARE SOILED INSIDE. CLEAN AND SANTIZE REGULARLY TO PREVENT BUILD UP OF FOOD PARTICLES.
Equipment: Oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SEVERAL STOVES, OVEN, AND WARMERS THROUGHOUT THE KITCHEN ARE SOILED INSIDE. CLEAN AND SANTIZE REGULARLY TO PREVENT BUILD UP OF FOOD PARTICLES.
Equipment: -
- 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: TWO KNIVES STORED ON THE KNIFE RACK WERE SOILED. CLEAN AND SANITIZE ALL UTENSILS THOROUGHLY TO ENSURE CLEANLINESS.
Location: Three bay area
Equipment: Knife/utensil rack
- Removable hood filters (corrected)
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: REMOVABLE HOOD FILTERS WERE SOILED. CLEAN FILTERS REGULARLY TO ENSURE CLEANLINESS AND PREVENT BUILD UP OF GREASE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOME REMOVABLE HOOD FILTERS ARE MISSING ABOVE THE STOVE IN THE FRONT AND BACK COOK LINE AREAS. REPLACE FILTERS.
Location: Cook line
Equipment: -
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOME REMOVABLE HOOD FILTERS ARE MISSING ABOVE THE STOVE IN THE FRONT AND BACK COOK LINE AREAS. REPLACE FILTERS.
Location: Cook line
- 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: ICE MACHINE IS SOILED INSIDE. CLEAN AND SANITIZE ICE MACHINE FREQUENTLY TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice 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: PREP SINK IN THE PREP AREA WAS DRIPPING WATER IN THE OFF POSITION. REPARE SINK SO IT IS NOT DRIPPING.
Location: Prep area
Equipment: Prep sink
|
09/26/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. A GNAT WAS PRESENT IN THE 3BAY AREA.1. A GNAT WAS PRESENT IN THE 2 COMPARTMENT SINK/BACK KITCHEN AREA.Exterminate pest and/or rodents using approved methods and elimination harborage conditions. DISCUSS GNAT ISSUE WITH PROFESSIONAL PEST CONTROL DURING NEXT PEST INSPECTION.
Location: Three bay 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: 1. A GNAT WAS PRESENT IN THE 3BAY AREA.1. A GNAT WAS PRESENT IN THE 2 COMPARTMENT SINK/BACK KITCHEN AREA.Exterminate pest and/or rodents using approved methods and elimination harborage conditions. DISCUSS GNAT ISSUE WITH PROFESSIONAL PEST CONTROL DURING NEXT PEST INSPECTION.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SEVERAL STOVES, OVEN, AND WARMERS THROUGHOUT THE KITCHEN ARE SOILED INSIDE. CLEAN AND SANTIZE REGULARLY TO PREVENT BUILD UP OF FOOD PARTICLES.
Location: Kitchen
Equipment: Stove
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SEVERAL STOVES, OVEN, AND WARMERS THROUGHOUT THE KITCHEN ARE SOILED INSIDE. CLEAN AND SANTIZE REGULARLY TO PREVENT BUILD UP OF FOOD PARTICLES.
Equipment: Oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SEVERAL STOVES, OVEN, AND WARMERS THROUGHOUT THE KITCHEN ARE SOILED INSIDE. CLEAN AND SANTIZE REGULARLY TO PREVENT BUILD UP OF FOOD PARTICLES.
Equipment: -
- 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: TWO KNIVES STORED ON THE KNIFE RACK WERE SOILED. CLEAN AND SANITIZE ALL UTENSILS THOROUGHLY TO ENSURE CLEANLINESS.
Location: Three bay area
Equipment: Knife/utensil rack
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: REMOVABLE HOOD FILTERS WERE SOILED. CLEAN FILTERS REGULARLY TO ENSURE CLEANLINESS AND PREVENT BUILD UP OF GREASE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOME REMOVABLE HOOD FILTERS ARE MISSING ABOVE THE STOVE IN THE FRONT AND BACK COOK LINE AREAS. REPLACE FILTERS.
Location: Cook line
Equipment: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SOME REMOVABLE HOOD FILTERS ARE MISSING ABOVE THE STOVE IN THE FRONT AND BACK COOK LINE AREAS. REPLACE FILTERS.
Location: Cook line
- 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: ICE MACHINE IS SOILED INSIDE. CLEAN AND SANITIZE ICE MACHINE FREQUENTLY TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PREP SINK IN THE PREP AREA WAS DRIPPING WATER IN THE OFF POSITION. REPARE SINK SO IT IS NOT DRIPPING.
Location: Prep area
Equipment: Prep sink
|
09/17/2014 | 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: Ice well across from cook line with cheese, sour cream, salsa: sour cream holding at 46, shredded cheese at 47. Rearranged so that potentially hazardous foods are in center and all sides of their containers were buried in ice. CORRECTED ON SITE.
Location: Cook line
Equipment: Prep Top Cooler
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Scratches and nicks on cutting boards on cook line; sand to resurface. Cutting boards due to be replaced as part of kitchen remodel in 2014.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top cooler across from cook line is not holding temp and is being supplemented with ice. All potentially hazardous food in this prep top is temping OK at 41 or below at time of inspection. Cooler due to be replaced as part of kitchen remodel in 2014.2. Grill under drink nozzles on pop machine in breakfast area is rusty and some portions are deteriorated. Replace grill.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top cooler across from cook line is not holding temp and is being supplemented with ice. All potentially hazardous food in this prep top is temping OK at 41 or below at time of inspection. Cooler due to be replaced as part of kitchen remodel in 2014.2. Grill under drink nozzles on pop machine in breakfast area is rusty and some portions are deteriorated. Replace grill.
Location: Service counter
Equipment: Soda machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Caulk deteriorated around hand sink in breakfast kitchen. Re-caulk to seal to wall and be easily cleanable.
Equipment: Hand sink
- 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: Ice dispenser on pop machine in breakfast area is clean except for minor soiling around very top of chute; manager has service call in to technician, as they are unable to remove chute for regular cleaning.
Location: -
Equipment: Soda machine
|
02/04/2014 | 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: Ice well across from cook line with cheese, sour cream, salsa: sour cream holding at 46, shredded cheese at 47. Rearranged so that potentially hazardous foods are in center and all sides of their containers were buried in ice. CORRECTED ON SITE.
Location: Cook line
Equipment: Prep Top Cooler
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Scratches and nicks on cutting boards on cook line; sand to resurface. Cutting boards due to be replaced as part of kitchen remodel in 2014.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top cooler across from cook line is not holding temp and is being supplemented with ice. All potentially hazardous food in this prep top is temping OK at 41 or below at time of inspection. Cooler due to be replaced as part of kitchen remodel in 2014.2. Grill under drink nozzles on pop machine in breakfast area is rusty and some portions are deteriorated. Replace grill.
Location: Cook line
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Caulk deteriorated around hand sink in breakfast kitchen. Re-caulk to seal to wall and be easily cleanable.
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: Ice dispenser on pop machine in breakfast area is clean except for minor soiling around very top of chute; manager has service call in to technician, as they are unable to remove chute for regular cleaning.
Location: -
Equipment: Soda machine
|
01/23/2014 | 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) SECOND KITCHEN - FOOD (CHEESE AND SAUSAGE) NOT ICED PROPERLY; BUFFET - CUT MELONS AND YOGURT NOT KEPT COLD.2) MAIN KITCHEN - ENSURE FOOD REMOVED FROM COOLER (ALFREDO) IS PLACED BACK IN COOLER IF NOT STARTING PREP.
Location: Kitchen
- 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) SECOND KITCHEN - FOOD (CHEESE AND SAUSAGE) NOT ICED PROPERLY; BUFFET - CUT MELONS AND YOGURT NOT KEPT COLD.2) MAIN KITCHEN - ENSURE FOOD REMOVED FROM COOLER (ALFREDO) IS PLACED BACK IN COOLER IF NOT STARTING PREP.
Location: Main kitchen
Equipment: Walk in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. UNLABELED SPRAY BOTTLES SECOND KITCHEN.
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). SPRAY BOTTLES - PROPERLY STORE.
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). SPRAY BOTTLES - PROPERLY STORE.
Location: Main kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES THROUGHOUT. EXTERMINATE. PROVIDE DOCUMENTATION. 7/17 IMPROVEMENT NOTED.
Comments: ESTABLISHMENT RECEIVES ROUTINE PEST CONTROL INSPECTIONS FOR ORKIN PROFESSIONAL SERVICE PROVIDERS. MANAGER PROVIDED MONTHLY INVOICES (7/16/13 & 8/10/13).
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES THROUGHOUT. EXTERMINATE. PROVIDE DOCUMENTATION. 7/17 IMPROVEMENT NOTED.
Comments: ESTABLISHMENT RECEIVES ROUTINE PEST CONTROL INSPECTIONS FOR ORKIN PROFESSIONAL SERVICE PROVIDERS. MANAGER PROVIDED MONTHLY INVOICES (7/16/13 & 8/10/13).
Location: Main kitchen
- 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. CLEAN THE SOILED PLATE RACKS, STEAM TABLE, AND CANOPENER/BASE.
Location: Kitchen (back)
Equipment: Steam table
- 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. CLEAN THE SOILED PLATE RACKS, STEAM TABLE, AND CANOPENER/BASE.
Location: Kitchen (back)
Equipment: Can opener
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Wait staff area
- 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. HOOD RED-TAGGED FOR NO ALARM.
Comments: KOORSEN SERVICE PROVIDER INSPECTED AND UPDATE HOOD SYSTEM IN AUGUST OF 2013.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHT OUT IN FRONT HOOD--REPAIR.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHT OUT IN FRONT HOOD--REPAIR.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHT OUT IN FRONT HOOD--REPAIR.
Location: Kitchen (front)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. SECOND KITCHEN'S HOODS ARE NOT TAGGED FROM CLEANING. PLEASE RE-TAG.S
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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED. 7/31 IMPROVEMENT NOTED.
Comments: CONTINUE TO WORK ON DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS.
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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED. 7/31 IMPROVEMENT NOTED.
Comments: CONTINUE TO WORK ON DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS.
Location: Cook line
- 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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED. 7/31 IMPROVEMENT NOTED.
Comments: CONTINUE TO WORK ON DETAILED CLEANING AND SANITIZING OF ALL KITCHEN FLOORS.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLERS ARE FUNCTIONAL AND CAN HOLD FOOD AT 41 DEGREES AND BELOW WITHOUT ICE. 7/31 SCHEDULED TO BE REPLACED IN ONE MONTH.
Comments: IN PROGRESS: PLEASE ENSURE THAT NEW COLD-TOP COOLER UNITS ARE PROVIDED FOR ESTABLISHMENT BY THE FIRST QUARTER OF 2014.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLERS ARE FUNCTIONAL AND CAN HOLD FOOD AT 41 DEGREES AND BELOW WITHOUT ICE. 7/31 SCHEDULED TO BE REPLACED IN ONE MONTH.
Comments: IN PROGRESS: PLEASE ENSURE THAT NEW COLD-TOP COOLER UNITS ARE PROVIDED FOR ESTABLISHMENT BY THE FIRST QUARTER OF 2014.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MATS AND EXTERIORS OF ALL SOILED COOKING AND HOLDING EQUIPMENT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) COLD WATER HANDLE OF 2-BAY BY WALK IN COOLER IS NONFUNCTIONAL--IN PROGRESS WITH HOTEL ENGINEER.2) DUMP SINK IN WAITER AREA IS TAPED OVER. PLEASE REPAIR--REPAIRED.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) COLD WATER HANDLE OF 2-BAY BY WALK IN COOLER IS NONFUNCTIONAL--IN PROGRESS WITH HOTEL ENGINEER.2) DUMP SINK IN WAITER AREA IS TAPED OVER. PLEASE REPAIR--REPAIRED.
Location: Wait staff area
Equipment: Dump sink
|
10/14/2013 | Recheck |
| No violation noted during this evaluation. | 08/13/2013 | Non-Illness Complaint |
- 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) SECOND KITCHEN - FOOD (CHEESE AND SAUSAGE) NOT ICED PROPERLY; BUFFET - CUT MELONS AND YOGURT NOT KEPT COLD.2) MAIN KITCHEN - ENSURE FOOD REMOVED FROM COOLER (ALFREDO) IS PLACED BACK IN COOLER IF NOT STARTING PREP.
Location: Kitchen
- 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) SECOND KITCHEN - FOOD (CHEESE AND SAUSAGE) NOT ICED PROPERLY; BUFFET - CUT MELONS AND YOGURT NOT KEPT COLD.2) MAIN KITCHEN - ENSURE FOOD REMOVED FROM COOLER (ALFREDO) IS PLACED BACK IN COOLER IF NOT STARTING PREP.
Location: Main kitchen
Equipment: Walk in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. UNLABELED SPRAY BOTTLES SECOND KITCHEN.
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). SPRAY BOTTLES - PROPERLY STORE.
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). SPRAY BOTTLES - PROPERLY STORE.
Location: Main kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES THROUGHOUT. EXTERMINATE. PROVIDE DOCUMENTATION. 7/17 IMPROVEMENT NOTED.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES THROUGHOUT. EXTERMINATE. PROVIDE DOCUMENTATION. 7/17 IMPROVEMENT NOTED.
Location: Main kitchen
- 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. CLEAN THE SOILED PLATE RACKS, STEAM TABLE, AND CANOPENER/BASE.
Location: Kitchen (back)
Equipment: Steam table
- 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. CLEAN THE SOILED PLATE RACKS, STEAM TABLE, AND CANOPENER/BASE.
Location: Kitchen (back)
Equipment: Can opener
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Wait staff area
- Hoods inadequate or unapproved
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. HOOD RED-TAGGED FOR NO ALARM.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT IN BACK HOOD AND INADEQUATE LIGHTING IN WALK IN COOLER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT IN BACK HOOD AND INADEQUATE LIGHTING IN WALK IN COOLER.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. SECOND KITCHEN'S HOODS ARE NOT TAGGED FROM CLEANING. PLEASE RE-TAG.S
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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED. 7/31 IMPROVEMENT NOTED.
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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED. 7/31 IMPROVEMENT NOTED.
Location: Cook line
- 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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED. 7/31 IMPROVEMENT NOTED.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLERS ARE FUNCTIONAL AND CAN HOLD FOOD AT 41 DEGREES AND BELOW WITHOUT ICE. 7/31 SCHEDULED TO BE REPLACED IN ONE MONTH.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLERS ARE FUNCTIONAL AND CAN HOLD FOOD AT 41 DEGREES AND BELOW WITHOUT ICE. 7/31 SCHEDULED TO BE REPLACED IN ONE MONTH.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MATS AND EXTERIORS OF ALL SOILED COOKING AND HOLDING EQUIPMENT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) COLD WATER HANDLE OF 2-BAY BY WALK IN COOLER IS NONFUNCTIONAL.2) DUMP SINK IN WAITER AREA IS TAPED OVER. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) COLD WATER HANDLE OF 2-BAY BY WALK IN COOLER IS NONFUNCTIONAL.2) DUMP SINK IN WAITER AREA IS TAPED OVER. PLEASE REPAIR.
Location: Wait staff area
Equipment: Dump sink
|
07/31/2013 | Recheck |
- 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) SECOND KITCHEN - FOOD (CHEESE AND SAUSAGE) NOT ICED PROPERLY; BUFFET - CUT MELONS AND YOGURT NOT KEPT COLD.2) MAIN KITCHEN - ENSURE FOOD REMOVED FROM COOLER (ALFREDO) IS PLACED BACK IN COOLER IF NOT STARTING PREP.
Location: Kitchen
- 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) SECOND KITCHEN - FOOD (CHEESE AND SAUSAGE) NOT ICED PROPERLY; BUFFET - CUT MELONS AND YOGURT NOT KEPT COLD.2) MAIN KITCHEN - ENSURE FOOD REMOVED FROM COOLER (ALFREDO) IS PLACED BACK IN COOLER IF NOT STARTING PREP.
Location: Main kitchen
Equipment: Walk in cooler
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. UNLABELED SPRAY BOTTLES SECOND KITCHEN.
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). SPRAY BOTTLES - PROPERLY STORE.
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). SPRAY BOTTLES - PROPERLY STORE.
Location: Main kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES THROUGHOUT. EXTERMINATE. PROVIDE DOCUMENTATION. 7/17 IMPROVEMENT NOTED.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES THROUGHOUT. EXTERMINATE. PROVIDE DOCUMENTATION. 7/17 IMPROVEMENT NOTED.
Location: Main kitchen
- 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. CLEAN THE SOILED PLATE RACKS, STEAM TABLE, AND CANOPENER/BASE.
Location: Kitchen (back)
Equipment: Steam table
- 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. CLEAN THE SOILED PLATE RACKS, STEAM TABLE, AND CANOPENER/BASE.
Location: Kitchen (back)
Equipment: Can opener
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Wait staff area
- Hoods inadequate or unapproved
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. HOOD RED-TAGGED FOR NO ALARM.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT IN BACK HOOD AND INADEQUATE LIGHTING IN WALK IN COOLER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT IN BACK HOOD AND INADEQUATE LIGHTING IN WALK IN COOLER.
Location: Kitchen (back)
- 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. SECOND KITCHEN'S HOODS ARE NOT TAGGED FROM CLEANING. PLEASE RE-TAG.S
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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED.
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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED.
Location: Cook line
- 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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT. 7/17 IMPROVEMENT NOTED.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLERS ARE FUNCTIONAL AND CAN HOLD FOOD AT 41 DEGREES AND BELOW WITHOUT ICE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLERS ARE FUNCTIONAL AND CAN HOLD FOOD AT 41 DEGREES AND BELOW WITHOUT ICE.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MATS AND EXTERIORS OF ALL SOILED COOKING AND HOLDING EQUIPMENT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) COLD WATER HANDLE OF 2-BAY BY WALK IN COOLER IS NONFUNCTIONAL.2) DUMP SINK IN WAITER AREA IS TAPED OVER. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) COLD WATER HANDLE OF 2-BAY BY WALK IN COOLER IS NONFUNCTIONAL.2) DUMP SINK IN WAITER AREA IS TAPED OVER. PLEASE REPAIR.
Location: Wait staff area
Equipment: Dump sink
|
07/17/2013 | 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) SECOND KITCHEN - FOOD (CHEESE AND SAUSAGE) NOT ICED PROPERLY; BUFFET - CUT MELONS AND YOGURT NOT KEPT COLD.2) MAIN KITCHEN - ENSURE FOOD REMOVED FROM COOLER (ALFREDO) IS PLACED BACK IN COOLER IF NOT STARTING PREP.
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) SECOND KITCHEN - FOOD (CHEESE AND SAUSAGE) NOT ICED PROPERLY; BUFFET - CUT MELONS AND YOGURT NOT KEPT COLD.2) MAIN KITCHEN - ENSURE FOOD REMOVED FROM COOLER (ALFREDO) IS PLACED BACK IN COOLER IF NOT STARTING PREP.
Location: Main kitchen
Equipment: Walk in cooler
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. UNLABELED SPRAY BOTTLES SECOND KITCHEN.
Location: Kitchen
- Toxic material(s) separation
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). SPRAY BOTTLES - PROPERLY STORE.
Location: Kitchen
- Toxic material(s) separation
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). SPRAY BOTTLES - PROPERLY STORE.
Location: Main kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES THROUGHOUT. EXTERMINATE. PROVIDE DOCUMENTATION.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. FLIES THROUGHOUT. EXTERMINATE. PROVIDE DOCUMENTATION.
Location: Main kitchen
- 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. CLEAN THE SOILED PLATE RACKS, STEAM TABLE, AND CANOPENER/BASE.
Location: Kitchen (back)
Equipment: Steam table
- 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. CLEAN THE SOILED PLATE RACKS, STEAM TABLE, AND CANOPENER/BASE.
Location: Kitchen (back)
Equipment: Can opener
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Wait staff area
- Hoods inadequate or unapproved
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. HOOD RED-TAGGED FOR NO ALARM.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT IN BACK HOOD AND INADEQUATE LIGHTING IN WALK IN COOLER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. LIGHTS OUT IN BACK HOOD AND INADEQUATE LIGHTING IN WALK IN COOLER.
Location: Kitchen (back)
- 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. SECOND KITCHEN'S HOODS ARE NOT TAGGED FROM CLEANING. PLEASE RE-TAG.S
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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT.
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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT.
Location: Cook line
- 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. ALL SOILED FLOOR AREAS BENEATH AND BEHIND EQUIPMENT.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLERS ARE FUNCTIONAL AND CAN HOLD FOOD AT 41 DEGREES AND BELOW WITHOUT ICE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE COOLERS ARE FUNCTIONAL AND CAN HOLD FOOD AT 41 DEGREES AND BELOW WITHOUT ICE.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MATS AND EXTERIORS OF ALL SOILED COOKING AND HOLDING EQUIPMENT.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) COLD WATER HANDLE OF 2-BAY BY WALK IN COOLER IS NONFUNCTIONAL.2) DUMP SINK IN WAITER AREA IS TAPED OVER. PLEASE REPAIR.
Location: Kitchen (back)
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) COLD WATER HANDLE OF 2-BAY BY WALK IN COOLER IS NONFUNCTIONAL.2) DUMP SINK IN WAITER AREA IS TAPED OVER. PLEASE REPAIR.
Location: Wait staff area
Equipment: Dump sink
|
07/10/2013 | Routine |
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. CURRENTLY 150-155 DEGREES F AT DISH LEVEL.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Location: Cook line
Equipment: Make table 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. CLEAN ALL SOILED FLOOR AREAS BENEATH EQUIPMENT, FLOOR/WALL JUNCTURES, ETC..
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. CLEAN ALL SOILED FLOOR AREAS BENEATH EQUIPMENT, FLOOR/WALL JUNCTURES, ETC..
Location: Kitchen (back)
- 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. CLEAN ALL SOILED FLOOR AREAS BENEATH EQUIPMENT, FLOOR/WALL JUNCTURES, ETC..
Location: Cook line
- 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. CLEAN ALL SOILED FLOOR AREAS BENEATH EQUIPMENT, FLOOR/WALL JUNCTURES, ETC..
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF EQUIPMENT AT COOK'S LINE, THE UPRIGHT HOLDING UNIT NEAR LIQUOR ROOM, AND THE SODA CUPBOARDS IN SERVICE AREA.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF EQUIPMENT AT COOK'S LINE, THE UPRIGHT HOLDING UNIT NEAR LIQUOR ROOM, AND THE SODA CUPBOARDS IN SERVICE AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF EQUIPMENT AT COOK'S LINE, THE UPRIGHT HOLDING UNIT NEAR LIQUOR ROOM, AND THE SODA CUPBOARDS IN SERVICE AREA.
Location: Service counter
- 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: Service counter
Equipment: Soda machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
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. 1) BAR HAND SINK SLOW TO DRAIN (SMALL BAR IN SERVICE AREA) 2) WATER ON FLOOR AT COOK'S LIKE. ASSESS LEAKS. 3) 1-BAY PREP SINK - LEAK IN FAUCET. 4) COLD WATER HANDLE OF 2-BAY SINK IN REAR AREA IS NONFUNCTIONAL.
Location: Service counter
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. 1) BAR HAND SINK SLOW TO DRAIN (SMALL BAR IN SERVICE AREA) 2) WATER ON FLOOR AT COOK'S LIKE. ASSESS LEAKS. 3) 1-BAY PREP SINK - LEAK IN FAUCET. 4) COLD WATER HANDLE OF 2-BAY SINK IN REAR AREA IS NONFUNCTIONAL.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) BAR HAND SINK SLOW TO DRAIN (SMALL BAR IN SERVICE AREA) 2) WATER ON FLOOR AT COOK'S LIKE. ASSESS LEAKS. 3) 1-BAY PREP SINK - LEAK IN FAUCET. 4) COLD WATER HANDLE OF 2-BAY SINK IN REAR AREA IS NONFUNCTIONAL.
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. 1) BAR HAND SINK SLOW TO DRAIN (SMALL BAR IN SERVICE AREA) 2) WATER ON FLOOR AT COOK'S LIKE. ASSESS LEAKS. 3) 1-BAY PREP SINK - LEAK IN FAUCET. 4) COLD WATER HANDLE OF 2-BAY SINK IN REAR AREA IS NONFUNCTIONAL.
Location: Kitchen (back)
Equipment: 2-bay
|
04/02/2013 | Recheck |
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine. CURRENTLY 150-155 DEGREES F AT DISH LEVEL.
Location: Dish machine area
Equipment: Dishmachine
- 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.
Location: Cook line
Equipment: Make table 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. CLEAN ALL SOILED FLOOR AREAS BENEATH EQUIPMENT, FLOOR/WALL JUNCTURES, ETC..
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. CLEAN ALL SOILED FLOOR AREAS BENEATH EQUIPMENT, FLOOR/WALL JUNCTURES, ETC..
Location: Kitchen (back)
- 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. CLEAN ALL SOILED FLOOR AREAS BENEATH EQUIPMENT, FLOOR/WALL JUNCTURES, ETC..
Location: Cook line
- 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. CLEAN ALL SOILED FLOOR AREAS BENEATH EQUIPMENT, FLOOR/WALL JUNCTURES, ETC..
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF EQUIPMENT AT COOK'S LINE, THE UPRIGHT HOLDING UNIT NEAR LIQUOR ROOM, AND THE SODA CUPBOARDS IN SERVICE AREA.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF EQUIPMENT AT COOK'S LINE, THE UPRIGHT HOLDING UNIT NEAR LIQUOR ROOM, AND THE SODA CUPBOARDS IN SERVICE AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN SOILED EXTERIORS OF EQUIPMENT AT COOK'S LINE, THE UPRIGHT HOLDING UNIT NEAR LIQUOR ROOM, AND THE SODA CUPBOARDS IN SERVICE AREA.
Location: Service counter
- 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: Service counter
Equipment: Soda machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
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. 1) BAR HAND SINK SLOW TO DRAIN (SMALL BAR IN SERVICE AREA) 2) WATER ON FLOOR AT COOK'S LIKE. ASSESS LEAKS. 3) 1-BAY PREP SINK - LEAK IN FAUCET. 4) COLD WATER HANDLE OF 2-BAY SINK IN REAR AREA IS NONFUNCTIONAL.
Location: Service counter
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. 1) BAR HAND SINK SLOW TO DRAIN (SMALL BAR IN SERVICE AREA) 2) WATER ON FLOOR AT COOK'S LIKE. ASSESS LEAKS. 3) 1-BAY PREP SINK - LEAK IN FAUCET. 4) COLD WATER HANDLE OF 2-BAY SINK IN REAR AREA IS NONFUNCTIONAL.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) BAR HAND SINK SLOW TO DRAIN (SMALL BAR IN SERVICE AREA) 2) WATER ON FLOOR AT COOK'S LIKE. ASSESS LEAKS. 3) 1-BAY PREP SINK - LEAK IN FAUCET. 4) COLD WATER HANDLE OF 2-BAY SINK IN REAR AREA IS NONFUNCTIONAL.
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. 1) BAR HAND SINK SLOW TO DRAIN (SMALL BAR IN SERVICE AREA) 2) WATER ON FLOOR AT COOK'S LIKE. ASSESS LEAKS. 3) 1-BAY PREP SINK - LEAK IN FAUCET. 4) COLD WATER HANDLE OF 2-BAY SINK IN REAR AREA IS NONFUNCTIONAL.
Location: Kitchen (back)
Equipment: 2-bay
|
03/22/2013 | Routine |
- 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). CHEMICAL SPRAY BOTTLE STORED NEXT TO POTATOES.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. ONE LIGHT OUT IN HOOD. PLEASE ENSURE WALK IN COOLER LIGHTING IS ADEQUATE FOR CLEANING, READING LABELS, ETC..
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location. Breakfast breakdown area - please remove fly tape.
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. CLEAN SOILED FLOOR BENEATH 3-BAY SINK IN REAR AREA. CLEAN FANGUARD AREAS OF LEFT END WALK IN COOLER.
Location: Kitchen (back)
- 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. CLEAN SOILED FLOOR BENEATH 3-BAY SINK IN REAR AREA. CLEAN FANGUARD AREAS OF LEFT END WALK IN COOLER.
Location: Walk-in cooler
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) HOT WATER HANDLE OF DUMP SINK ON COOKS LINE - ENSURE FUNCTIONAL. 2) COLD WATER HANDLE OF 2-BAY NONFUNCTIONAL.
Location: Cook line
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. 1) HOT WATER HANDLE OF DUMP SINK ON COOKS LINE - ENSURE FUNCTIONAL. 2) COLD WATER HANDLE OF 2-BAY NONFUNCTIONAL.
Location: Kitchen (back)
Equipment: 2-bay
|
11/14/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests in facility. (Fruit flys/gnats)
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. Numerous light bulbs not operational in cook line hood.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A few wet towels in kitchen observed on prep table.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Three bay area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Need cover for bulb by door of main kitchen walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- 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 dish machine booster heater in kitchen.
Location: Dish machine area
Equipment: Dishmachine
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Location: Emp restroom women
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06/05/2012 | Recheck |
- Pests/rodents
Presence of pests in facility. (Fruit flys/gnats)
Correction: Exterminate pests using approved methods and elimination harborage conditions.
Comments: In main kitchen... especially around 3 bay sink/hand sink area of kitchen.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. Numerous light bulbs not operational in cook line hood.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor of the breakfast kitchen walk in cooler unit.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A few wet towels in kitchen observed on prep table.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean top surface of dish machine in kitchen; Clean area around hose of bulk milk dispenser at side buffet line set up area; Clean up soiled trash can at 3 bay sink area (Corrected during inspection)
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean top surface of dish machine in kitchen; Clean area around hose of bulk milk dispenser at side buffet line set up area; Clean up soiled trash can at 3 bay sink area (Corrected during inspection)
Location: Buffet
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean top surface of dish machine in kitchen; Clean area around hose of bulk milk dispenser at side buffet line set up area; Clean up soiled trash can at 3 bay sink area (Corrected during inspection)
Location: Three bay area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand towels for hand sink in kitchen near 3 bay sink/cook line area. Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Need cover for bulb by door of main kitchen walk in cooler.
Location: Kitchen
Equipment: Walk in cooler
- 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 dish machine booster heater in kitchen.
Location: Dish machine area
Equipment: Dishmachine
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can. (Lid or cover for trash can)
Location: Emp restroom women
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05/31/2012 | Routine |
- 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 DRINK CUP ON THE LINE. PROVIDE LIDS AND STRAWS TO ALL OPEN DRINK CUPS IN FOOD PREP AREAS.
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: COLE SLAW AND ALFREDO MISSING DATEMARK STORED IN REACH IN COOLER ON COOK LINE.
Location: Walk-in cooler
- 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: TRAY STORED INSIDE HAND SINK LOCATED IN THE BAR. KEEP HAND SINK CLEAR AT ALL TIMES.
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: PERFORM GENERAL CLEANING ON COOK LINE INCLUDING EQUIPMENT, SHELVING, ETC....
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
- 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: FILTERS ON THE HOOD HEAVILY SOILED. CLEAN ON A REGULAR BASIS.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 83 DEGREES F IN EMPLOYEE MENS RESTROOM.
Location: Mens restroom
- 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 BEVERAGE STRAWS.
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03/27/2012 | Super Bowl Routine |
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Location: Chemical room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights in hood not operational.
Location: Cook line
- 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: Clean around ceiling vent in dish machine area of kitchen.
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: Clean around ceiling vent in dish machine area of kitchen.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean around milk dispenser nozzles in breakfast prep area/set up area..
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean around milk dispenser nozzles in breakfast prep area/set up area..
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean around milk dispenser nozzles in breakfast prep area/set up area..
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean around milk dispenser nozzles in breakfast prep area/set up area..
Location: Cook line
|
01/27/2012 | Recheck |
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: A few coats stored on wire rack shelving next to glassware and pans.
Location: Chemical room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Lights in hood not operational.
Location: Cook line
- 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: Clean around ceiling vent in dish machine area of kitchen; Clean floor area under counter where boxed soft drink rack in located in breakfast set up prep area
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: Clean around ceiling vent in dish machine area of kitchen; Clean floor area under counter where boxed soft drink rack in located in breakfast set up prep area
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire rack shelving in kitchen near dish machine area; Clean area around grease trap under 3 bay sink in kitchen; Clean around milk dispenser nozzles in breakfast prep area/set up area; Trash can is full/over flowing in kitchen cookline area.
Location: Kitchen
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire rack shelving in kitchen near dish machine area; Clean area around grease trap under 3 bay sink in kitchen; Clean around milk dispenser nozzles in breakfast prep area/set up area; Trash can is full/over flowing in kitchen cookline area.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire rack shelving in kitchen near dish machine area; Clean area around grease trap under 3 bay sink in kitchen; Clean around milk dispenser nozzles in breakfast prep area/set up area; Trash can is full/over flowing in kitchen cookline area.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean wire rack shelving in kitchen near dish machine area; Clean area around grease trap under 3 bay sink in kitchen; Clean around milk dispenser nozzles in breakfast prep area/set up area; Trash can is full/over flowing in kitchen cookline area.
Location: Cook line
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01/10/2012 | Routine |
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