- 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. Co2 tanks not restrained. Restrain all Co2 tanks.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Raid " pestricide in back room by plastic wraping machine. Remove from store. Home use only " Raid " is not approved for use in establishmnet.
Location: Back room
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Home made cheese for sale in customer area. You may not sell home made cheese. .
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled aprons being cleaned at vegetable prep sink. Do not use vegetable prep sink for any purpose other than vegetable prep. Clean and sanitize sink. 2. Meat saw soiled with dried on food scraps. Clean and sanitize.
Location: Kitchen
Equipment: Veg. Sink
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled aprons being cleaned at vegetable prep sink. Do not use vegetable prep sink for any purpose other than vegetable prep. Clean and sanitize sink. 2. Meat saw soiled with dried on food scraps. Clean and sanitize.
Location: Back room
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Wood home made boxes and small wood forms used to make cheese in back room. Remove from store, Wood is not approved for use. You may not make home made equipment for food prep.
Location: Back room
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified food saftey.
- 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: 1. Large gap between bottom of door and door jam in back room. Repair door so that threre is no gap between door and floor to prevent rodent entry.
Location: Back room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen shrimp thawing out at room temperature in middle section of three bay sink. Thaw all frozen shrimp, meats etc. in sanitizer section of sink under running water.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide drain stops for all three compartments of sink.
Location: Kitchen
Equipment: 3-bay
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: 1. Several food items in coolers in costomer area not labeled. Label all foods for sale with approved labels. You must have all contents listed on lagel from most to least on label.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled inside. Clean. 2. All chest freezers soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled inside. Clean. 2. All chest freezers soiled inside. Clean and sanitize.
Location: Back room
- 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. No hot water at mop sink. Provide hot water at sink.
Equipment: Mop sink
|
04/22/2011 | Recheck |
| No violation noted during this evaluation. | 04/06/2011 | Non-Illness Complaint |
- 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. Co2 tanks not restrained. Restrain all Co2 tanks.
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Raid " pestricide in back room by plastic wraping machine. Remove from store. Home use only " Raid " is not approved for use in establishmnet.
Location: Back room
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Home made cheese for sale in customer area. You may not sell home made cheese. .
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled aprons being cleaned at vegetable prep sink. Do not use vegetable prep sink for any purpose other than vegetable prep. Clean and sanitize sink. 2. Meat saw soiled with dried on food scraps. Clean and sanitize.
Location: Kitchen
Equipment: Veg. Sink
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled aprons being cleaned at vegetable prep sink. Do not use vegetable prep sink for any purpose other than vegetable prep. Clean and sanitize sink. 2. Meat saw soiled with dried on food scraps. Clean and sanitize.
Location: Back room
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Wood home made boxes and small wood forms used to make cheese in back room. Remove from store, Wood is not approved for use. You may not make home made equipment for food prep.
Location: Back room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified food saftey.
- 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: 1. Large gap between bottom of door and door jam in back room. Repair door so that threre is no gap between door and floor to prevent rodent entry.
Location: Back room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen shrimp thawing out at room temperature in middle section of three bay sink. Thaw all frozen shrimp, meats etc. in sanitizer section of sink under running water.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide drain stops for all three compartments of sink.
Location: Kitchen
Equipment: 3-bay
- Improper labeling of packaged food (Non-Critical) (corrected)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: 1. Several food items in coolers in costomer area not labeled. Label all foods for sale with approved labels. You must have all contents listed on lagel from most to least on label.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled inside. Clean. 2. All chest freezers soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled inside. Clean. 2. All chest freezers soiled inside. Clean and sanitize.
Location: Back room
- 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. No hot water at mop sink. Provide hot water at sink.
Equipment: Mop sink
|
02/22/2011 | Recheck |
- 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. Co2 tanks not restrained. Restrain all Co2 tanks.
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use " Raid " pestricide in back room by plastic wraping machine. Remove from store. Home use only " Raid " is not approved for use in establishmnet.
Location: Back room
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Home made cheese for sale in customer area. You may not sell home made cheese. .
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled aprons being cleaned at vegetable prep sink. Do not use vegetable prep sink for any purpose other than vegetable prep. Clean and sanitize sink. 2. Meat saw soiled with dried on food scraps. Clean and sanitize.
Location: Kitchen
Equipment: Veg. Sink
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Soiled aprons being cleaned at vegetable prep sink. Do not use vegetable prep sink for any purpose other than vegetable prep. Clean and sanitize sink. 2. Meat saw soiled with dried on food scraps. Clean and sanitize.
Location: Back room
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Wood home made boxes and small wood forms used to make cheese in back room. Remove from store, Wood is not approved for use. You may not make home made equipment for food prep.
Location: Back room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified food saftey.
- 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: 1. Large gap between bottom of door and door jam in back room. Repair door so that threre is no gap between door and floor to prevent rodent entry.
Location: Back room
- 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: 1. Frozen shrimp thawing out at room temperature in middle section of three bay sink. Thaw all frozen shrimp, meats etc. in sanitizer section of sink under running water.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at three bay sink. Provide drain stops for all three compartments of sink.
Location: Kitchen
Equipment: 3-bay
- Improper labeling of packaged food (Non-Critical)
Food package improperly labeled.
Correction: Packaged food shall be labeled as specified by law.
Comments: 1. Several food items in coolers in costomer area not labeled. Label all foods for sale with approved labels. You must have all contents listed on lagel from most to least on label.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled inside. Clean. 2. All chest freezers soiled inside. Clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Knife holder soiled inside. Clean. 2. All chest freezers soiled inside. Clean and sanitize.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at mop sink. Provide hot water at sink.
Equipment: Mop sink
|
02/15/2011 | 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. Glass door reach-in-cooler holding potentially hazardous food items at 44 deg. and unit has ice building up on cooling unit. Repair unit to a sound working condition / remove ice so as to hold all cold food items at 41 deg. F. or below.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready-to-eat food items inside of three door reach-in-cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Back room
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Home made wood boxes for corn masa mix in back room. Remove from store. Home made wood boxs are not allowed for food contact.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal shelving with clean utensils / equipment to close to hand sink in back kitchen area. Move shelving away from hand sink so as to prevent utensils and equipment from being contaminated by hand sink.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Bucket of soiled towels iln soiled water in back kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature inside of middle section of three bay sink. Thaw all frozen meats out in sanitize section of three bay sink under running water or under mechanical refridgeration at 41 deg. F. or below as noted in corrective action.
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: 1. Thermometer missing inside of " Coke " reach-in-cooler in wait staff area. Provide a working thermometer.
Location: Wait staff area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard in bottom of glass door reach-in-cooler. Remove cardboard. Do not line unit with cardboard.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens customer restroom. Provide hand towels.
Location: Mens restroom
Equipment: Hand sink
|
10/12/2010 | 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. Glass door reach-in-cooler holding potentially hazardous food items at 44 deg. and unit has ice building up on cooling unit. Repair unit to a sound working condition / remove ice so as to hold all cold food items at 41 deg. F. or below.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready-to-eat food items inside of three door reach-in-cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Back room
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Home made wood boxes for corn masa mix in back room. Remove from store. Home made wood boxs are not allowed for food contact.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal shelving with clean utensils / equipment to close to hand sink in back kitchen area. Move shelving away from hand sink so as to prevent utensils and equipment from being contaminated by hand sink.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Bucket of soiled towels iln soiled water in back kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature inside of middle section of three bay sink. Thaw all frozen meats out in sanitize section of three bay sink under running water or under mechanical refridgeration at 41 deg. F. or below as noted in corrective action.
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: 1. Thermometer missing inside of " Coke " reach-in-cooler in wait staff area. Provide a working thermometer.
Location: Wait staff area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard in bottom of glass door reach-in-cooler. Remove cardboard. Do not line unit with cardboard.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens customer restroom. Provide hand towels.
Location: Mens restroom
Equipment: Hand sink
|
10/05/2010 | 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. Glass door reach-in-cooler holding potentially hazardous food items at 44 deg. and unit has ice building up on cooling unit. Repair unit to a sound working condition / remove ice so as to hold all cold food items at 41 deg. F. or below.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready-to-eat food items inside of three door reach-in-cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Back room
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Home made wood boxes for corn masa mix in back room. Remove from store. Home made wood boxs are not allowed for food contact.
Location: Back room
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal shelving with clean utensils / equipment to close to hand sink in back kitchen area. Move shelving away from hand sink so as to prevent utensils and equipment from being contaminated by hand sink.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Bucket of soiled towels iln soiled water in back kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature inside of middle section of three bay sink. Thaw all frozen meats out in sanitize section of three bay sink under running water or under mechanical refridgeration at 41 deg. F. or below as noted in corrective action.
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: 1. Thermometer missing inside of " Coke " reach-in-cooler in wait staff area. Provide a working thermometer.
Location: Wait staff area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard in bottom of glass door reach-in-cooler. Remove cardboard. Do not line unit with cardboard.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens customer restroom. Provide hand towels.
Location: Mens restroom
Equipment: Hand sink
|
09/28/2010 | 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. Glass door reach-in-cooler holding potentially hazardous food items at 44 deg. and unit has ice building up on cooling unit. Repair unit to a sound working condition / remove ice so as to hold all cold food items at 41 deg. F. or below.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready-to-eat food items inside of three door reach-in-cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Back room
Equipment: Chest freezer
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Home made wood boxes for corn masa mix in back room. Remove from store. Home made wood boxs are not allowed for food contact.
Location: Back room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal shelving with clean utensils / equipment to close to hand sink in back kitchen area. Move shelving away from hand sink so as to prevent utensils and equipment from being contaminated by hand sink.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Bucket of soiled towels iln soiled water in back kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Frozen chicken thawing out at room temperature inside of middle section of three bay sink. Thaw all frozen meats out in sanitize section of three bay sink under running water or under mechanical refridgeration at 41 deg. F. or below as noted in corrective action.
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: 1. Thermometer missing inside of " Coke " reach-in-cooler in wait staff area. Provide a working thermometer.
Location: Wait staff area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard in bottom of glass door reach-in-cooler. Remove cardboard. Do not line unit with cardboard.
Location: Back room
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens customer restroom. Provide hand towels.
Location: Mens restroom
Equipment: Hand sink
|
09/21/2010 | 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. Glass door reach-in-cooler holding potentially hazardous food items at 44 deg. and unit has ice building up on cooling unit. Repair unit to a sound working condition / remove ice so as to hold all cold food items at 41 deg. F. or below.
Location: Back room
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above ready-to-eat food items inside of three door reach-in-cooler. Store all raw eggs below and away from all other food items.
Location: Kitchen (back)
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Kitchen (back)
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. White chest freezer in back stock room soiled and needs defrosted. Cllean and defrost freezer.
Location: Back room
Equipment: Chest freezer
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. Home made wood boxes for corn masa mix in back room. Remove from store. Home made wood boxs are not allowed for food contact.
Location: Back room
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Metal shelving with clean utensils / equipment to close to hand sink in back kitchen area. Move shelving away from hand sink so as to prevent utensils and equipment from being contaminated by hand sink.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Bucket of soiled towels iln soiled water in back kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Kitchen (back)
- 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: 1. Frozen chicken thawing out at room temperature inside of middle section of three bay sink. Thaw all frozen meats out in sanitize section of three bay sink under running water or under mechanical refridgeration at 41 deg. F. or below as noted in corrective action.
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: 1. Thermometer missing inside of " Coke " reach-in-cooler in wait staff area. Provide a working thermometer.
Location: Wait staff area
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard in bottom of glass door reach-in-cooler. Remove cardboard. Do not line unit with cardboard.
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in mens customer restroom. Provide hand towels.
Location: Mens restroom
Equipment: Hand sink
|
09/08/2010 | 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. Delfield reach-in-cooler in back stock room leaking water inside of unit, foods being held at 49 deg. F. Repair unit to a sound working condition so as to hold all cold food itmes at 41 deg. F. or below. Clean and sanitize bottom of unit.
Location: Back room
Equipment: Delfield cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above ready-to-eat food items inside of reach-in-cooler. Store all raw meats below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw soiled with dried on meat scraps. Clean and sanitize. Do not allow saw to sit soiled.
Location: Kitchen
- Toxic storage (Non-Critical) (corrected)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: 1. Bottle of " Maalox " on top shelf of coke reach-in-cooler. Place on bottom shelf.
Location: Kitchen (front)
- Food on floor (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.
Comments: 1. Bag of beans on floor in dry stock room. Remove and store on approved shelving.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Lights in dry stock area missing light shields. Provide light shields.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Dish machine leaking water from top of machine. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
|
04/28/2010 | 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. Delfield reach-in-cooler in back stock room leaking water inside of unit, foods being held at 49 deg. F. Repair unit to a sound working condition so as to hold all cold food itmes at 41 deg. F. or below. Clean and sanitize bottom of unit.
Location: Back room
Equipment: Delfield cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above ready-to-eat food items inside of reach-in-cooler. Store all raw meats below and away from all other food items.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw soiled with dried on meat scraps. Clean and sanitize. Do not allow saw to sit soiled.
Location: Kitchen
- Toxic storage (Non-Critical)
Improper storage or display of toxic material(s) for retail sale.
Correction: Poisonous or toxic materials shall be stored to prevent contamination.
Comments: 1. Bottle of " Maalox " on top shelf of coke reach-in-cooler. Place on bottom shelf.
Location: Kitchen (front)
- Food on floor
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.
Comments: 1. Bag of beans on floor in dry stock room. Remove and store on approved shelving.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Lights in dry stock area missing light shields. Provide light shields.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Dish machine leaking water from top of machine. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
|
04/21/2010 | Routine |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard in bottom of cooler in stock room. Remove, cardboard is not allowed.
|
01/13/2010 | Routine |
- CO2 tanks unrestrained (corrected)
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. Co2 tanks not restrained in back store room area. Restain all Co2 tanks.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door of establishment open at time of inspection. Keep door closed so as to prevent rodent entry.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at 3 bay sink. Provide drain stops for all 3 compartments of 3 bay sink.
Location: Kitchen
Equipment: 3-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. Faucet leaking at 3 bay sink in kitchen area. Repair to a sound working condition. 2. Hot water not working at hand sink in mens public restroom. Repair to a sound working condition.
Location: Kitchen
Equipment: 3-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. Faucet leaking at 3 bay sink in kitchen area. Repair to a sound working condition. 2. Hot water not working at hand sink in mens public restroom. Repair to a sound working condition.
Location: Mens restroom
Equipment: Hand sink
|
07/21/2009 | Recheck |
- 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. Co2 tanks not restrained in back store room area. Restain all Co2 tanks.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Back door of establishment open at time of inspection. Keep door closed so as to prevent rodent entry.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Drain stops missing at 3 bay sink. Provide drain stops for all 3 compartments of 3 bay sink.
Location: Kitchen
Equipment: 3-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. Faucet leaking at 3 bay sink in kitchen area. Repair to a sound working condition. 2. Hot water not working at hand sink in mens public restroom. Repair to a sound working condition.
Location: Kitchen
Equipment: 3-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. Faucet leaking at 3 bay sink in kitchen area. Repair to a sound working condition. 2. Hot water not working at hand sink in mens public restroom. Repair to a sound working condition.
Location: Mens restroom
Equipment: Hand sink
|
07/09/2009 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only pesticide " Rid-A-bug " bug spray on dry stock shelving in back room. Remove from establishment. Home use bug sprays are not approved for use in a comericial food processing area. Read and follow all lable directions for all chemical used in establishment.
Location: Dry storage
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Dish machine not sanitizing at final rince. Repair machine to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish , chicken, stored above ready-to-eat food items inside of 3 door reach-in-cooler in kitchen area. Store all raw meats, chicken, seafood below and away from all other food items. NOTE > FOLLOW HANDOUT OF PROPER FOOD STOAGE POSTED ON COOLER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw has large build up of dried up meat on saw and blade. Clean and sanitize after use . Do not allow saw to sit soiled. 2. Meat slicer soiled in meat dept. Clean and sanitize. Do not allow sllicer to sit soiled.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops broken at 3 bay sink in kitchen area. Replace broken drain stops. 2. Silicon seal at dish machine work table in poor repair / molded. Remove and re-seal dish machine work table to wall.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops broken at 3 bay sink in kitchen area. Replace broken drain stops. 2. Silicon seal at dish machine work table in poor repair / molded. Remove and re-seal dish machine work table to wall.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. 2. Hand towels missing at hand sink in meat dept. Provide towels at all time.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. 2. Hand towels missing at hand sink in meat dept. Provide towels at all time.
Location: Meat counter
Equipment: Hand sink
|
01/23/2009 | Recheck |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only pesticide " Rid-A-bug " bug spray on dry stock shelving in back room. Remove from establishment. Home use bug sprays are not approved for use in a comericial food processing area. Read and follow all lable directions for all chemical used in establishment.
Location: Dry storage
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Dish machine not sanitizing at final rince. Repair machine to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish , chicken, stored above ready-to-eat food items inside of 3 door reach-in-cooler in kitchen area. Store all raw meats, chicken, seafood below and away from all other food items. NOTE > FOLLOW HANDOUT OF PROPER FOOD STOAGE POSTED ON COOLER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw has large build up of dried up meat on saw and blade. Clean and sanitize after use . Do not allow saw to sit soiled. 2. Meat slicer soiled in meat dept. Clean and sanitize. Do not allow sllicer to sit soiled.
Location: Meat room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops broken at 3 bay sink in kitchen area. Replace broken drain stops. 2. Silicon seal at dish machine work table in poor repair / molded. Remove and re-seal dish machine work table to wall.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops broken at 3 bay sink in kitchen area. Replace broken drain stops. 2. Silicon seal at dish machine work table in poor repair / molded. Remove and re-seal dish machine work table to wall.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. 2. Hand towels missing at hand sink in meat dept. Provide towels at all time.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. 2. Hand towels missing at hand sink in meat dept. Provide towels at all time.
Location: Meat counter
Equipment: Hand sink
|
01/16/2009 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Home use only pesticide " Rid-A-bug " bug spray on dry stock shelving in back room. Remove from establishment. Home use bug sprays are not approved for use in a comericial food processing area. Read and follow all lable directions for all chemical used in establishment.
Location: Dry storage
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Dish machine not sanitizing at final rince. Repair machine to a sound working condition.
Location: Kitchen
Equipment: Dishmachine
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw fish , chicken, stored above ready-to-eat food items inside of 3 door reach-in-cooler in kitchen area. Store all raw meats, chicken, seafood below and away from all other food items. NOTE > FOLLOW HANDOUT OF PROPER FOOD STOAGE POSTED ON COOLER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Meat saw has large build up of dried up meat on saw and blade. Clean and sanitize after use . Do not allow saw to sit soiled. 2. Meat slicer soiled in meat dept. Clean and sanitize. Do not allow sllicer to sit soiled.
Location: Meat room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops broken at 3 bay sink in kitchen area. Replace broken drain stops. 2. Silicon seal at dish machine work table in poor repair / molded. Remove and re-seal dish machine work table to wall.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops broken at 3 bay sink in kitchen area. Replace broken drain stops. 2. Silicon seal at dish machine work table in poor repair / molded. Remove and re-seal dish machine work table to wall.
Location: Dish machine area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. 2. Hand towels missing at hand sink in meat dept. Provide towels at all time.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. Hand towels missing at hand sink in kitchen area. Provide towels at all times. 2. Hand towels missing at hand sink in meat dept. Provide towels at all time.
Location: Meat counter
Equipment: Hand sink
|
01/09/2009 | 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. Cream cheese sitting out at room temp. Do not allow cream cheese to sit out at room temp. hold cold at 41 deg. F. or below. CORRECTED
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).
Comments: 1. All purpose plant food on 4 door chest cooler for beer. Remove and store in approved manner away from dry stock items , food , single service items. CORRECTED
Location: Back room
- 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. LIve roaches observed inside of control box for dish machine and dish machine area and in back room by laundry basket and coolers by " true " 3 door reach-in-cooler in kitchen area and in mop sink room. Exterminate roaches using approved methods. Provide proof of work done. Copy of bill or invoice materials used to controls roaches.
Location: Back room
- 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. LIve roaches observed inside of control box for dish machine and dish machine area and in back room by laundry basket and coolers by " true " 3 door reach-in-cooler in kitchen area and in mop sink room. Exterminate roaches using approved methods. Provide proof of work done. Copy of bill or invoice materials used to controls roaches.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of chest freezer soiled including lid in back room. Clean and defrost chest freezer. 2. Frost built up on cooling unit for produce in back room. Defrost cooler.
Location: Back room
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of chest freezer soiled including lid in back room. Clean and defrost chest freezer. 2. Frost built up on cooling unit for produce in back room. Defrost cooler.
Location: Back room
Equipment: Reach in cooler
- Bug zapper (corrected)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: 1. Out door use only electronic bug killer sitting on prep table in meat dept. Remove from establishment. Electronic bug killers are for out door use only and not approved in food establishment. CORRECCTED
Location: Meat room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen chicken thawing our at room temp in meat dept. Do not thaw foods out at room temp. Use approved methods llisted above in corrective action to thaw all foods. CORRECTED
Location: Meat room
- 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. Faucet leaking at 3 bay sink in meat room. Repair faucet to a sound working condition.
Location: Meat room
Equipment: 3-bay
|
08/13/2008 | Recheck |
- 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. Live roaches observed in dish machine area in in back room by laundry basket and coolers. Exterminate roaches using approved methods. Provide proof of work done ie. copy of bill or invoice and materials used to exterminate roaches.
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.
Comments: 1. Live roaches observed in dish machine area in in back room by laundry basket and coolers. Exterminate roaches using approved methods. Provide proof of work done ie. copy of bill or invoice and materials used to exterminate roaches.
Location: Back room
|
08/13/2008 | Non-Illness Complaint 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. Cream cheese sitting out at room temp. Do not allow cream cheese to sit out at room temp. hold cold at 41 deg. F. or below. CORRECTED
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).
Comments: 1. All purpose plant food on 4 door chest cooler for beer. Remove and store in approved manner away from dry stock items , food , single service items. CORRECTED
Location: Back room
- 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. LIve roaches observed inside of control box for dish machine and dish machine area and in back room by laundry basket and coolers by " true " 3 door reach-in-cooler in kitchen area and in mop sink room. Exterminate roaches using approved methods. Provide proof of work done. Copy of bill or invoice materials used to controls roaches.
Location: Back room
- 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. LIve roaches observed inside of control box for dish machine and dish machine area and in back room by laundry basket and coolers by " true " 3 door reach-in-cooler in kitchen area and in mop sink room. Exterminate roaches using approved methods. Provide proof of work done. Copy of bill or invoice materials used to controls roaches.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of chest freezer soiled including lid in back room. Clean and defrost chest freezer. 2. Frost built up on cooling unit for produce in back room. Defrost cooler.
Location: Back room
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of chest freezer soiled including lid in back room. Clean and defrost chest freezer. 2. Frost built up on cooling unit for produce in back room. Defrost cooler.
Location: Back room
Equipment: Reach in cooler
- Bug zapper (corrected)
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: 1. Out door use only electronic bug killer sitting on prep table in meat dept. Remove from establishment. Electronic bug killers are for out door use only and not approved in food establishment. CORRECCTED
Location: Meat room
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Bag of frozen chicken thawing our at room temp in meat dept. Do not thaw foods out at room temp. Use approved methods llisted above in corrective action to thaw all foods. CORRECTED
Location: Meat room
- 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. Faucet leaking at 3 bay sink in meat room. Repair faucet to a sound working condition.
Location: Meat room
Equipment: 3-bay
|
08/06/2008 | 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. Live roaches observed in dish machine area in in back room by laundry basket and coolers. Exterminate roaches using approved methods. Provide proof of work done ie. copy of bill or invoice and materials used to exterminate roaches.
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.
Comments: 1. Live roaches observed in dish machine area in in back room by laundry basket and coolers. Exterminate roaches using approved methods. Provide proof of work done ie. copy of bill or invoice and materials used to exterminate roaches.
Location: Back room
|
08/06/2008 | Non-Illness Complaint 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. Cream cheese sitting out at room temp. Do not allow cream cheese to sit out at room temp. hold cold at 41 deg. F. or below.
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).
Comments: 1. All purpose plant food on 4 door chest cooler for beer. Remove and store in approved manner away from dry stock items , food , single service items.
Location: Back room
- 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. LIve roaches observed inside of control box for dish machine and dish machine area and in back room by laundry basket and coolers by " true " 3 door reach-in-cooler in kitchen area and in mop sink room. Exterminate roaches using approved methods. Provide proof of work done. Copy of bill or invoice materials used to controls roaches.
Location: Back room
- 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. LIve roaches observed inside of control box for dish machine and dish machine area and in back room by laundry basket and coolers by " true " 3 door reach-in-cooler in kitchen area and in mop sink room. Exterminate roaches using approved methods. Provide proof of work done. Copy of bill or invoice materials used to controls roaches.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of chest freezer soiled including lid in back room. Clean and defrost chest freezer. 2. Frost built up on cooling unit for produce in back room. Defrost cooler.
Location: Back room
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of chest freezer soiled including lid in back room. Clean and defrost chest freezer. 2. Frost built up on cooling unit for produce in back room. Defrost cooler.
Location: Back room
Equipment: Reach in cooler
- Bug zapper
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: 1. Out door use only electronic bug killer sitting on prep table in meat dept. Remove from establishment. Electronic bug killers are for out door use only and not approved in food establishment.
Location: Meat room
- 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: 1. Bag of frozen chicken thawing our at room temp in meat dept. Do not thaw foods out at room temp. Use approved methods llisted above in corrective action to thaw all foods.
Location: Meat room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at 3 bay sink in meat room. Repair faucet to a sound working condition.
Location: Meat room
Equipment: 3-bay
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07/29/2008 | 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: 1. Live roaches observed in dish machine area in in back room by laundry basket and coolers. Exterminate roaches using approved methods. Provide proof of work done ie. copy of bill or invoice and materials used to exterminate roaches.
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.
Comments: 1. Live roaches observed in dish machine area in in back room by laundry basket and coolers. Exterminate roaches using approved methods. Provide proof of work done ie. copy of bill or invoice and materials used to exterminate roaches.
Location: Back room
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07/29/2008 | Non-Illness Complaint |
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