- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO 2 TANK IS UNRESTAINED.
- 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: THE COLD TOP COOLER TEMPERATURE WAS TURN UP TOO HIGH. TEMPED AT 60 DEGREES. PLEASE ENSURE THE COLD TOP UNIT IS MAINTAINED AT 41 DEGREES OR BELOW.
Location: Kitchen (front)
Equipment: Cold top
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS WERE STORED ABOVE A CONTAINER OF ONIONS IN THE WALK IN COOLER .
Location: Kitchen
Equipment: Walk in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE HOOD LIGHT.
Location: Kitchen (front)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SEVERAL 2 GO CONTAINERS ARE STORED ON A SOILED WALL ATTACHED METAL SHELVE NEXT TO THE HAND SINK IN THE FRONT KITCHEN AREA. COS
Location: Kitchen (front)
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COOKED FOOD STORED IN THE WALK IN WAS UNCOVERED. STORE FOOD COVERED.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: THE ICE MACHINE KICK PLATE IS SOILED AND THE INNER SURFACE ON THE FLIP DOOR IS MOLDY. CLEAN DOOR GASKIT.
Location: Kitchen
Equipment: Ice machine
|
08/15/2014 | Routine |
| No violation noted during this evaluation. | 03/28/2014 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE PICK UP A PIECE OF LETTUCE WITH THEIR BARE HAND. DISCARD THE LETTECE. PLEASE DO NOT USE BARE HANDS CONTACT WITH READY TO EAT FOOD. FOLLOW THE ABOVE CORRECTIVE ACTION.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PREP TABLE BOTTOM SHELVE IS DETERIORATING AND NOT EASILY CLEANABLE. PAINT .
Location: Kitchen (front)
Equipment: Prep table
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN PANS CONTACTING SOILED METAL STORAGE SHELVES IN CORNER NEAR STOVE.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE HEAVILY SOILED/ DAMAGED CEILING TILE.
Location: Dining room
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDLY MATERIAL ATTACHED TO WALL IN THE KITCHEN NEAR THE 3 BAY AREA 2. SEAL ALL EXPOSED WOOD IN FRONT KITCHEN AREA.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDLY MATERIAL ATTACHED TO WALL IN THE KITCHEN NEAR THE 3 BAY AREA 2. SEAL ALL EXPOSED WOOD IN FRONT KITCHEN AREA.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER HALF OF THE WALL BEHIND THE COOKING EQUIPMENT IS SOILED. PLEASE CLEAN MORE FREAQENTLY.
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: THE AREA BEHIND THE DOOR LID ON THE COLD TOP COOLER IS SOILED FROM FOOD DEBRIS . PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Cold top
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE INTERIOR CAVITY IS SOILED. CLEAN EVERY DAY.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER AT THE HAND SINK. COS
Location: Kitchen (front)
Equipment: Hand sink
|
03/25/2014 | Recheck |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE PICK UP A PIECE OF LETTUCE WITH THEIR BARE HAND. DISCARD THE LETTECE. PLEASE DO NOT USE BARE HANDS CONTACT WITH READY TO EAT FOOD. FOLLOW THE ABOVE CORRECTIVE ACTION.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PREP TABLE BOTTOM SHELVE IS DETERIORATING AND NOT EASILY CLEANABLE. PAINT .
Location: Kitchen (front)
Equipment: Prep table
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN PANS CONTACTING SOILED METAL STORAGE SHELVES IN CORNER NEAR STOVE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE HEAVILY SOILED/ DAMAGED CEILING TILE.
Location: Dining room
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDLY MATERIAL ATTACHED TO WALL IN THE KITCHEN NEAR THE 3 BAY AREA 2. SEAL ALL EXPOSED WOOD IN FRONT KITCHEN AREA.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. REMOVE MOLDLY MATERIAL ATTACHED TO WALL IN THE KITCHEN NEAR THE 3 BAY AREA 2. SEAL ALL EXPOSED WOOD IN FRONT KITCHEN AREA.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER HALF OF THE WALL BEHIND THE COOKING EQUIPMENT IS SOILED. PLEASE CLEAN MORE FREAQENTLY.
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: THE AREA BEHIND THE DOOR LID ON THE COLD TOP COOLER IS SOILED FROM FOOD DEBRIS . PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Cold top
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE INTERIOR CAVITY IS SOILED. CLEAN EVERY DAY.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER AT THE HAND SINK. COS
Location: Kitchen (front)
Equipment: Hand sink
|
03/18/2014 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE PICK UP A PIECE OF LETTUCE WITH THEIR BARE HAND. DISCARD THE LETTECE. PLEASE DO NOT USE BARE HANDS CONTACT WITH READY TO EAT FOOD. FOLLOW THE ABOVE CORRECTIVE ACTION.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PREP TABLE BOTTOM SHELVE IS DETERIORATING AND NOT EASILY CLEANABLE. PAINT .
Location: Kitchen (front)
Equipment: Prep table
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN PANS CONTACTING SOILED METAL STORAGE SHELVES IN CORNER NEAR STOVE.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE HEAVILY SOILED/ DAMAGED CEILING TILE.
Location: Dining room
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE MOLDLY MATERIAL ATTACHED TO WALL IN THE KITCHEN NEAR THE 3 BAY AREA
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKET OF FOOD WAS STORED ON THE FLOOR BY THE OVEN IN KITCHEN AREA.2. BAG OF CABBAGE WAS STORED ON THE FLOOR IN THE WALK IN COOLER.3. BULK BAG OF FOOD WAS STORED ON THE FLOOR IN DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER HALF OF THE WALL BEHIND THE COOKING EQUIPMENT IS SOILED. PLEASE CLEAN MORE FREAQENTLY.
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: THE AREA BEHIND THE DOOR LID ON THE COLD TOP COOLER IS SOILED FROM FOOD DEBRIS . PLEASE CLEAN.
Location: Kitchen (front)
Equipment: Cold top
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MICROWAVE INTERIOR CAVITY IS SOILED. CLEAN EVERY DAY.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER AT THE HAND SINK. COS
Location: Kitchen (front)
Equipment: Hand sink
|
03/11/2014 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK WAS UNRESTAINED.
- 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: HOOD VENT AND SUPRRESSION SYSTEM SOILED FROM DUST. PLEASE CLEAN
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WOOD MATERIAL BEHIND THE DUMP SINK HAS DETERIORATED . PLEASE REMOVE WOOD.
Location: Kitchen
Equipment: Dump 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: METAL RACKS WHERE THE CLEAN POTS AND PANS ARE STORED WAS SOILED. PLEASE CLEAN .
Location: Kitchen (back)
Equipment: Metal shelving
|
10/23/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO 2 TANK WAS UNRESTRAINED . COS
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TRUE FREEZER CLOSEST TO THE OFFICE IS SOILED AT THE BOTTOM. PLEASE CLEAN.2. ICE MACHINE KICK PLATE IS SOILED.
Location: Kitchen
Equipment: True freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TRUE FREEZER CLOSEST TO THE OFFICE IS SOILED AT THE BOTTOM. PLEASE CLEAN.2. ICE MACHINE KICK PLATE IS SOILED.
Location: Kitchen
Equipment: Ice machine
|
06/10/2013 | Routine |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. RESTRIAN THE CO2 TANK NEAR THE BEVERAGE IN A BOX TOWER.2. RESTRIAN THE OXYGEN TANKS IN BACK KITCHEN NEAR HOT WATER TANK.
- 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 AREA ALONG THE HOOD WHERE GREASE HAS ACCUMULATED.
Location: Kitchen (front)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PLEASE INSTALL TILE ON THE FLOOR NEAR DUMP SINK IN THE KITCHEN.
Location: Kitchen
- 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: 1. METAL SHELVING WHERE THE CLEAN POTS, PANS, AND SPIECES ARE STORED WERE SOILED . PLEASE CLEAN THE METAL SHELVING AND KEEP FREE OF DUST AND FOOD DEBRIS. 2. THE REACH IN COOLER DOOR HANDLES WERE SOILED PLEASE CLEAN THEM WHEN CONTAMINATION OCCURS
Location: Kitchen (back)
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL SHELVING WHERE THE CLEAN POTS, PANS, AND SPIECES ARE STORED WERE SOILED . PLEASE CLEAN THE METAL SHELVING AND KEEP FREE OF DUST AND FOOD DEBRIS. 2. THE REACH IN COOLER DOOR HANDLES WERE SOILED PLEASE CLEAN THEM WHEN CONTAMINATION OCCURS
Location: Kitchen (front)
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PLEASE PROVIDE LIGHT SHIELDS FOR THE LIGHT IN BACK KITCHEN HOOD
Location: Kitchen (back)
Equipment: -
|
02/26/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Employee used bare hands to cut a sandwish in half.2. Employee remove toast from the toaster with their bare hand.
- 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: Dish machine was not working properly. no sanitizer. Removed dish machine
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee eat in front cookline area. Eat in designated area.2. Employee drink at cash register with no lid on cup. Provide a lid and straw for employee drinks.
Location: Kitchen (front)
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee eat in front cookline area. Eat in designated area.2. Employee drink at cash register with no lid on cup. Provide a lid and straw for employee drinks.
Location: Kitchen (front)
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
Comments: Hood vent are soiled from dust.
Location: Kitchen (back)
|
09/28/2012 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Employee used bare hands to cut a sandwish in half.2. Employee remove toast from the toaster with their bare hand.
- 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: Dish machine was not working properly. no sanitizer
Location: Kitchen
Equipment: Dishmachine
- 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: 1. Employee eat in front cookline area. Eat in designated area.2. Employee drink at cash register with no lid on cup. Provide a lid and straw for employee drinks.
Location: Kitchen (front)
- 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: 1. Employee eat in front cookline area. Eat in designated area.2. Employee drink at cash register with no lid on cup. Provide a lid and straw for employee drinks.
Location: Kitchen (front)
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: Hood vent are soiled from dust.
Location: Kitchen (back)
|
09/21/2012 | Routine |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: Resurface prep table bottom surface. examples spray paint, or short term may cover with foil.
Location: Kitchen (front)
Equipment: Prep table
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Missing light shield. Provide shield for light.
Location: Kitchen
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light out in back system.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean removable vent filters in both hood systems
|
08/14/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about KEYSTONE DELI, 2344 E 53RD ST, Indianapolis, IN »