- 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: SEVERAL GNATS/FLIES PRESENT AT KITCHEN.CONSULT YOUR PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.OVERALL IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZATION OF KITCHEN.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: REMOVE EMPLOYEE PERSONAL FOODS OUT OF WALK-IN-COOLER WITH GUEST FOODS.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BUFFET MICROWAVE.2) SOILED BUFFET JUICE MACHINE INTERIOR SURFACES.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BUFFET MICROWAVE.2) SOILED BUFFET JUICE MACHINE INTERIOR SURFACES.
Location: Buffet
- 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: DO NOT USE LINEN TOWELS AS LINERS AT KITCHEN 3-BAY SINK DRAIN BOARD TO DRY DISHES. USE DRAIN BOARD SURFACE ONLY OR LINERS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: 3-bay
- 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: 1INVERT ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS AT BUFFET LOCATION (EX. PLATES, BOWLS, ETC).
Location: Kitchen
- 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: 1INVERT ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS AT BUFFET LOCATION (EX. PLATES, BOWLS, ETC).
Location: Dry storage
- 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: INVERT ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS AT BUFFET LOCATION (EX. PLATES, BOWLS, ETC).
Location: Buffet
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE PROPER CEILING TILE TO COVER EXPOSED INSULATION AT KITCHEN WALL LOCATION.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR.
Location: Restroom
Equipment: Hand sink
- 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: IN PROGRESS: ON ORDERPROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BUFFET MINI COOLER AND AT WALK-IN-COOLER INTERIOR.
Location: Buffet
Equipment: Mini-fridge
- 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: IN PROGRESS: ON ORDERPROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BUFFET MINI COOLER AND AT WALK-IN-COOLER INTERIOR.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- 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: INDIVIDUALLY WRAP APPLES OR ANY FRUITS WITH EDIBLE SKIN PROPERLY TO PREVENT CROSS-CONTAMINATION.
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER FANGUARDS.2) OVERALL IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER FANGUARDS.2) OVERALL IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN--CORRECTED.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER (CORRECTED) AND WALK-IN-FREEZER FANGUARDS.2) OVERALL IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN--CORRECTED.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: IN PROGRESS: ORDEREDPROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
10/09/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SEVERAL GNATS/FLIES PRESENT AT KITCHEN.CONSULT YOUR PROFESSIONAL PEST CONTROL PROVIDER AND PROVIDE DOCUMENTATION/INVOICE ON THE RECHECK INSPECTION DATE.OVERALL IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING AND ORGANIZATION OF KITCHEN.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: REMOVE EMPLOYEE PERSONAL FOODS OUT OF WALK-IN-COOLER WITH GUEST FOODS.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BUFFET MICROWAVE.2) SOILED BUFFET JUICE MACHINE INTERIOR SURFACES.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED BUFFET MICROWAVE.2) SOILED BUFFET JUICE MACHINE INTERIOR SURFACES.
Location: Buffet
- 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: DO NOT USE LINEN TOWELS AS LINERS AT KITCHEN 3-BAY SINK DRAIN BOARD TO DRY DISHES. USE DRAIN BOARD SURFACE ONLY OR LINERS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
Equipment: 3-bay
- 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: 1INVERT ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS AT BUFFET LOCATION (EX. PLATES, BOWLS, ETC).
Location: Kitchen
- 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: 1INVERT ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS AT BUFFET LOCATION (EX. PLATES, BOWLS, ETC).
Location: Dry storage
- 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: INVERT ALL OPEN/EXPOSED SINGLE-SERVICE USE ITEMS AT BUFFET LOCATION (EX. PLATES, BOWLS, ETC).
Location: Buffet
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PROVIDE PROPER CEILING TILE TO COVER EXPOSED INSULATION AT KITCHEN WALL LOCATION.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR.
Location: Restroom
Equipment: Hand sink
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BUFFET MINI COOLER AND AT WALK-IN-COOLER INTERIOR.
Location: Buffet
Equipment: Mini-fridge
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BUFFET MINI COOLER AND AT WALK-IN-COOLER INTERIOR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.2) REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-COOLER.
Location: Walk-in cooler
Equipment: Metal shelving
- 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: INDIVIDUALLY WRAP APPLES OR ANY FRUITS WITH EDIBLE SKIN PROPERLY TO PREVENT CROSS-CONTAMINATION.
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.2) OVERALL IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.2) OVERALL IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER AND WALK-IN-FREEZER FANGUARDS.2) OVERALL IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
|
10/01/2014 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: 1. CHEMICAL SPRAY BOTTLES NOT LABELED. LABEL ALL SPRAY BOTTLES TO INDICATE CONTENTS.
Location: Kitchen
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. MOP STORED WET. ALLOW MOPS TO AIR DRY.
Location: Back room
- 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. REACH IN COOLER ON BUFFET LINE WITH YOGURT AND OTHER POTENTIALLY HAZARDOUS FOODS DOES NOT HAVE A THERMOMETER IN IT. PROVIDE THERMOMETER AND USE IT TO MONITOR TEMPERATURES TO ENSURE EQUIPMENT IS FUNCTIONING NORMALLY.
Location: Buffet
Equipment: Reach in cooler
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES ON DISPLAY WITHOUT SNEEZE GUARD OR PLASTIC WRAPPING. APPLES IN A BUFFET CONTEXT ARE A READY-TO-EAT FOOD AND SHOULD BE PROTECTED AS SUCH. PROVIDE WRAPPERS OR SNEEZE GUARD.
Location: Buffet
Equipment: ------------ Miscellaneous -----------
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT KITCHEN HAND SINK. RESUPPLY SINK WITH PAPER TOWELS.
Location: Kitchen
Equipment: Hand sink
|
03/06/2014 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Corrected during inspection
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Use 3 bay sink to wash, rinse, and sanitize as described on educational handout provided. Corrected during inspection
Location: Kitchen
Equipment: 3-bay
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Location: Dry storage
- Thermometer, provided
Cold 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 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: Counter reach in cooler unit.
Location: Buffet
Equipment: Reach in cooler
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: Surface rust on some of shelving in the walk in cooler.
Location: Walk-in cooler
Equipment: Wire shelving
|
08/30/2013 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures. (No single service hand towels at hand sink in kitchen)
Location: Kitchen
Equipment: Hand sink
- Cove molding (corrected)
Floor-wall junctures not coved. (Loose/missing cove molding)
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, floors, soiled.
Location: Three bay area
- Food storage (corrected)
Food stored in unprotected manner.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Obtain drain stoppers for 3 bay sink basins.
Location: Kitchen
Equipment: 3-bay
|
02/18/2013 | Recheck |
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures. (No single service hand towels at hand sink in kitchen)
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Hand towel dispenser is empty.... Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Cove molding
Floor-wall junctures not coved. (Loose/missing cove molding)
Correction: Install cove molding.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. Replace missing floor tiles in back dry storage room area.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, floors, soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean floor in kitchen around/under 3 bay sink.
Location: Three bay area
- Food storage (corrected on site)
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: A few containers/boxes of food stored on floor in the walk in freezer. Corrected during inspection
Location: Walk-in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Obtain drain stoppers for 3 bay sink basins.
Location: Kitchen
Equipment: 3-bay
|
02/04/2013 | Routine |
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures. (Need single use hand towels at kitchen hand sink)
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. Wall surface repair as needed...
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean interior of microwave oven in kitchen.
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: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner up off the floor.
Comments: One wrapped package of single service bowls stored on the floor in the dry storage room. Corrected during inspection
Location: Dry storage
|
07/06/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Storage shelving under counter in dining room... Store toxic materials on lower shelving away for food and utensils etc. Corrected during inspection
Location: Buffet
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Bait stations are set up and facility has an ongoing extermination program in place,
Location: Kitchen
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Bait stations are set up and facility has an ongoing extermination program in place,
Location: Dry storage
|
04/30/2012 | Non-Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. LABEL DE-ODERIZER/"NICKYS".
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. BLEACH.
Comments: 2/3 TEST STRIPS INCORRECT. PROPER CONCENTRATION IS 100PPM. EX. FILL APPROX. 1 CAP OF BLEACH/GALLON OF COOL/LUKEWARM WATER.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. EGGS.
Location: Walk-in cooler
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. 2/3 FACE /INVERT UTENSILS WITH HANDLES UP FOR CONSUMER GRABBING.
|
02/03/2012 | Super Bowl Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents. LABEL DE-ODERIZER/"NICKYS".
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. BLEACH.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. EGGS.
Location: Walk-in cooler
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02/01/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about LA QUINTA INN & SUITES, 401 E WASHINGTON ST, Indianapolis, IN »