- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED FOOD HANDLER HANDLING MONEY AND THEN PUTTING NEW GLOVES ON WITHOUT WASHING HANDS. MANAGER ADDRESSED WITH WORKER AND WORKER COMPLIED.
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET FACILITIES WERE UNAVAILABLE AND SOILED DURING INSPECTION.MENS RESTROOM WAS SOILED AND NOT FLUSHING.WOMENS RESTROOM WATER WAS TURNED OFF.ESTABLISHMENT WAS CLOSED UNTIL REPAIRS WERE MADE AND ABLE TO FUNCTION PROPERLY.
Location: Mens restroom
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: TOILET FACILITIES WERE UNAVAILABLE AND SOILED DURING INSPECTION.MENS RESTROOM WAS SOILED AND NOT FLUSHING.WOMENS RESTROOM WATER WAS TURNED OFF.ESTABLISHMENT WAS CLOSED UNTIL REPAIRS WERE MADE AND ABLE TO FUNCTION PROPERLY.
Location: Womens restroom
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10/17/2014 | Non-Illness Complaint |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES ON TABLE NEXT TO KITCHEN HAND SINK. KEEP SMOKING ITEMS OUT OF KITCHEN AND SERVING AREAS, ETC. -- AWAY FROM ESTABLISHMENT.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK ON KITCHEN TABLE BY HAND SINK.KEEP A LID ON DRINK CUPS.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL THE 3 WHITE BULK BARRELLS IN THE BACK OF THE KITCHEN.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE THE LGHT BULB IN THE WALK--IN FREEZER.
Location: Walk-in freezer
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: FRONT DOOR HAD BEEN PROPPED OPEN. IT WAS THEN CLOSED AFTER INSPECTON BEGAN. FLIES CAN AND WILL ENTER -- KEEP DOOR CLOSED.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTH ON TABLE ACROSS FROM COOK--LINE. KEEP CLOTHS IN SANITIZER/BLEACH WATER BETWEEN USE.
Location: Cook line
- 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: USE COOL RUNNING WATER WHEN THAWING CHICKEN, FISH, ETC. (CHICKEN THAWING IN STAGNANT WATER -- GETTING TOO WARM.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE EXTERIOR OF THE 3 BULK BARRELLS IN THE BACK KITCHEN AREA.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP MISSING AT KITCHEN HAND SINK -- DISH SOAP WAS MOVED TO SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: LACK OF PAPER TOWELS AT KITCHEN AND FRONT LINE HAND SINKS. SUPPLY AS NEEDED.
Location: Cook line
- 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) REPAIR BOTH 3--BAY SINK SPOUTS AT THE BASE TO ELIMINATE LEAKING/DRIPPING.2) LACK OF COLD WATER AT KITCHEN HAND SINK. REPAIR REAR KITCHEN HAND SINK COLD FAUCET.
Location: Kitchen
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09/25/2014 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACK OF CIGARETTES ON TABLE NEXT TO KITCHEN HAND SINK. KEEP SMOKING ITEMS OUT OF KITCHEN AND SERVING AREAS, ETC. -- AWAY FROM ESTABLISHMENT.
- 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: EMPLOYEE DRINK ON KITCHEN TABLE BY HAND SINK.KEEP A LID ON DRINK CUPS.
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL THE 3 WHITE BULK BARRELLS IN THE BACK OF THE KITCHEN.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE THE LGHT BULB IN THE WALK--IN FREEZER.
Location: Walk-in freezer
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: FRONT DOOR HAD BEEN PROPPED OPEN. IT WAS THEN CLOSED AFTER INSPECTON BEGAN. FLIES CAN AND WILL ENTER -- KEEP DOOR CLOSED.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTH ON TABLE ACROSS FROM COOK--LINE. KEEP CLOTHS IN SANITIZER/BLEACH WATER BETWEEN USE.
Location: Cook line
- Thawing
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: USE COOL RUNNING WATER WHEN THAWING CHICKEN, FISH, ETC. (CHICKEN THAWING IN STAGNANT WATER -- GETTING TOO WARM.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE EXTERIOR OF THE 3 BULK BARRELLS IN THE BACK KITCHEN AREA.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP MISSING AT KITCHEN HAND SINK -- DISH SOAP WAS MOVED TO SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: LACK OF PAPER TOWELS AT KITCHEN AND FRONT LINE HAND SINKS. SUPPLY AS NEEDED.
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.
Comments: 1) REPAIR BOTH 3--BAY SINK SPOUTS AT THE BASE TO ELIMINATE LEAKING/DRIPPING.2) LACK OF COLD WATER AT KITCHEN HAND SINK. REPAIR REAR KITCHEN HAND SINK COLD FAUCET.
Location: Kitchen
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09/19/2014 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- Thawing
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: MAKE SURE RAW CHICKEN AND SHRIMP THAT ARE BEING CLEANED AND/OR THAWED SHOULD BE IN COOL, RUNNING WATER. DO NOT LEAVE PRODUCTS TOO LONG IN THE THAWING STAGE.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN OIL/GREASE FROM THE MOP SINK.
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL HAND SOAP IN MEN'S RESTROOM.
Location: Mens restroom
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04/23/2014 | Routine |
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: THE GREASE DUMPSTER HAS BEEN OVER--FILLED AND OIL HAS OVERFLOWED ONTO THE PAVEMENT BEHIND THE BUILDING AND ACROSS THE ALLEY DRIVEWAY. HAVE THE DUMPSTER EMPTIED (PICKED UP BY COMPANY -- THIS WAS CALLED IN EARLIER) AND HAVE SOME ABSORBING MATERIAL SPREAD OUT OVER THE SPILLED OIL. ABSORB WHAT OIL YOU CAN AND THEN SWEEP UP THE MATERIAL (DISCARD INTO REGULAR DUMPSTER).CLEAN UP PROPERLY TO AVOID ($) CITATION!4/23 -- THE DUMPSTER WAS EMPTIED. CLEAN THE PAVEMENT WHERE GREASE WAS COVERED WTH SOIL/DIRT. MAINTAIN AREA AS CLEAN AS POSSIBLE.
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04/23/2014 | Non-Illness Complaint Recheck |
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: THE GREASE DUMPSTER HAS BEEN OVER--FILLED AND OIL HAS OVERFLOWED ONTO THE PAVEMENT BEHIND THE BUILDING AND ACROSS THE ALLEY DRIVEWAY. HAVE THE DUMPSTER EMPTIED (PICKED UP BY COMPANY -- THIS WAS CALLED IN EARLIER) AND HAVE SOME ABSORBING MATERIAL SPREAD OUT OVER THE SPILLED OIL. ABSORB WHAT OIL YOU CAN AND THEN SWEEP UP THE MATERIAL (DISCARD INTO REGULAR DUMPSTER).CLEAN UP PROPERLY TO AVOID ($) CITATION!
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04/18/2014 | Non-Illness Complaint |
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR COLD FAUCET (OR REPLACE WASHER) FOR KITCHEN HAND SINK.
Location: Main kitchen
Equipment: Hand sink
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03/10/2014 | Non-Illness Complaint |
- 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: 4 LIVE AND 1 DEAD ROACHES WEREE SEEN IN ESTABLISHMENT AT THIS TIME. CONTINUE TO TREAT AS NEEDED.
Location: Kitchen (back)
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 4 LIVE AND 1 DEAD ROACHES WEREE SEEN IN ESTABLISHMENT AT THIS TIME. CONTINUE TO TREAT AS NEEDED.
Location: Womens restroom
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10/30/2013 | Non-Illness Complaint Recheck |
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: A SECTION OF WALL BEHIND THE 2--DOOR REACH--IN COOLER HAS DAMAGED DRYWALL. AFTER FURTHER TREATMENT FOR ROACHES THE WALL SHOULD BE REPAIRED AND SEALED OVER--- FINISHED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE WALK--IN COOLER AND FREEZER DOORS (EXTERIOR) AT AND AROUND THE DOOR HANDLES.2) CLEAN THE WALK--IN FREEZER SHELF ( REMOVE SOILED CARDBOARD ) FROM SHELF ON RIGHT--HAND SIDE.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE WALK--IN COOLER AND FREEZER DOORS (EXTERIOR) AT AND AROUND THE DOOR HANDLES.2) CLEAN THE WALK--IN FREEZER SHELF ( REMOVE SOILED CARDBOARD ) FROM SHELF ON RIGHT--HAND SIDE.
Location: Walk-in cooler
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10/22/2013 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 4 LIVE AND 1 DEAD ROACHES WEREE SEEN IN ESTABLISHMENT AT THIS TIME. CONTINUE TO TREAT AS NEEDED.
Location: Kitchen (back)
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 4 LIVE AND 1 DEAD ROACHES WEREE SEEN IN ESTABLISHMENT AT THIS TIME. CONTINUE TO TREAT AS NEEDED.
Location: Womens restroom
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10/22/2013 | Non-Illness Complaint |
- 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: WHEN THAWING CHICKEN REMOVE IT FROM SINK AREA SOONER TO SEASON IT, ETC. -- THEN PLACE IT QUICKLY INTO WALK--IN COOLER.
Location: Three bay area
- 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: KEEP A THERMOMETER VISIBLE IN THE FRONT CHEESECAKE COOLER.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AROUND THE BACK EDGE OF THE REAR PREP. TABLE WHERE IT TOUCHES THE WALL.
Location: Kitchen (back)
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07/01/2013 | Recheck |
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: WHEN THAWING CHICKEN REMOVE IT FROM SINK AREA SOONER TO SEASON IT, ETC. -- THEN PLACE IT QUICKLY INTO WALK--IN COOLER.
Location: Three bay area
- 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: KEEP A THERMOMETER VISIBLE IN THE FRONT CHEESECAKE COOLER.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AROUND THE BACK EDGE OF THE REAR PREP. TABLE WHERE IT TOUCHES THE WALL.
Location: Kitchen (back)
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06/24/2013 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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: KEEP THE WIPING CLOTH WATER WITH CHLORINE (BLEACH) AT ABOUT 1 TBSP. PER GAL. OF WATER.
Location: Cook line
- 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: CLEAN THE CEILING RETURN AIR VENT IN REAR KITCHEN AREA.
Location: Kitchen (back)
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REPLACE THERMOMETER I N THE WALK--IN COOLER.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE SMALL FREEZER LID IS DAMAGED, PROBABLY BEYOND REPAIR. REPLACE THE FREEZER ITSELF.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT FRONT HAND SI NK.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG THE FRONT HAND SINK.
Location: Cook line
Equipment: Hand sink
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02/20/2013 | Recheck |
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- 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: KEEP THE WIPING CLOTH WATER WITH CHLORINE (BLEACH) AT ABOUT 1 TBSP. PER GAL. OF WATER.
Location: Cook line
- 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: CLEAN THE CEILING RETURN AIR VENT IN REAR KITCHEN AREA.
Location: Kitchen (back)
- 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: REPLACE THERMOMETER I N THE WALK--IN COOLER.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE SMALL FREEZER LID IS DAMAGED, PROBABLY BEYOND REPAIR. REPLACE THE FREEZER ITSELF.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT FRONT HAND SI NK.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: UNCLOG THE FRONT HAND SINK.
Location: Cook line
Equipment: Hand sink
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02/13/2013 | Routine |
- 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: HANG UP DAMP MOP BETWEEN USE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN THE MOP SINK --- PARTICULARLY THE TOP/BACK AREA.2) REMOVE WORN AND SOILED CARDBOARD FROM SHELF IN WALK--IN COOLER.
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR THE MEN'S ROOM TOILET (TANK).
Location: Mens restroom
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09/07/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WIPING CLOTH BLEACH WATER TOO STRONG --- WAS DILUTED -- CORRECDTED -- OK.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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 WALK--IN FREEZER FLOOR UNDER SHELVES.
Location: Walk-in freezer
- 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: PLACE THERMOMETER IN 2--DOOR REACH--IN COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BACK -- VENT PART OF FRYER (2ND FRYER FROM THE LEFT).
Location: Cook line
- 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) HOT WATER MEASURED 105F -- HOT WASH AND RINSE WATER FOR UTENSIL WASHING MUST BE AT LEAST 110F.2) KITCHEN HAND SINK -- REPAIR COLD FAUCET.
Location: Kitchen
|
04/16/2012 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: WIPING CLOTH BLEACH WATER TOO STRONG --- WAS DILUTED -- CORRECDTED -- OK.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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 WALK--IN FREEZER FLOOR UNDER SHELVES.
Location: Walk-in freezer
- 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: PLACE THERMOMETER IN 2--DOOR REACH--IN COOLER.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN BACK -- VENT PART OF FRYER (2ND FRYER FROM THE LEFT).
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.
Comments: 1) HOT WATER MEASURED 105F -- HOT WASH AND RINSE WATER FOR UTENSIL WASHING MUST BE AT LEAST 110F.2) KITCHEN HAND SINK -- REPAIR COLD FAUCET.
Location: Kitchen
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04/09/2012 | Routine |
Restaurant representatives - add corrected or new information about JORDAN'S FISH & CHICKEN, 4351 LAFAYETTE RD, Indianapolis, IN »