- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cooks are not washing their hands between glove changes. Always wash your hands before putting on gloves & at each glove change.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1) There were items in front of the cook line hand sink. Never store anything in front of a hand sink.2) Brooms & dust pans are in front of the kitchen hand sink. Provide a hanger for brooms & dust pans.
Location: Cook line
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1) There were items in front of the cook line hand sink. Never store anything in front of a hand sink.2) Brooms & dust pans are in front of the kitchen hand sink. Provide a hanger for brooms & dust pans.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water is shut off for the cook line hand sink. Restore hot water supply & repair any leaks present.
Location: Cook line
- 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: The Sanitizer in the bar area is 400 ppm. Adjust to 200 ppm.
Location: Bar
- 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: There are boxes of napkins on the floor in the dry storage area.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The threshold of the walk in cooler is damaged. Repair to a smooth easily cleanable condition.
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: The return air vent is soiled.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: There is heavy ice build up on the walk in cooler cooling unit. Defrost & repair the cause of any leaks.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Potatos are on the floor in the dry storage area.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The exteriors of the cook line equipment are soiled (sides of fryers, stove).
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: In use knives on the cook line are stored wedged between equipment.
Location: Cook line
|
04/07/2011 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cooks are not washing their hands between glove changes. Always wash your hands before putting on gloves & at each glove change.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1) There were items in front of the cook line hand sink. Never store anything in front of a hand sink.2) Brooms & dust pans are in front of the kitchen hand sink. Provide a hanger for brooms & dust pans.
Location: Cook line
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1) There were items in front of the cook line hand sink. Never store anything in front of a hand sink.2) Brooms & dust pans are in front of the kitchen hand sink. Provide a hanger for brooms & dust pans.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water is shut off for the cook line hand sink. Restore hot water supply & repair any leaks present.
Location: Cook line
- 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: The Sanitizer in the bar area is 400 ppm. Adjust to 200 ppm.
Location: Bar
- 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: There are boxes of napkins on the floor in the dry storage area.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The threshold of the walk in cooler is damaged. Repair to a smooth easily cleanable condition.
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: The return air vent is soiled.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: There is heavy ice build up on the walk in cooler cooling unit. Defrost & repair the cause of any leaks.
Location: Walk-in cooler
- 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. Food shall be stored in packages, covered containers, or wrappings.
Comments: Potatos are on the floor in the dry storage area.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The exteriors of the cook line equipment are soiled (sides of fryers, stove).
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: In use knives on the cook line are stored wedged between equipment.
Location: Cook line
|
03/31/2011 | 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: One pan of meat on top of. the other cold top foods is 51-52 F. Discard.
Location: Cook line
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees are not washing their hands between glove changes. Always wash your hands before putting on gloves & at each glove change.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There are no discard dates on left over potentially hazardous, ready to at foods in the walk in cooler (Cole Slaw, gravy etc).
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink faucet leaks.
Location: Cook line
Equipment: Hand sink
- 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: 1) The ceiling vents & tiles in the kitchen are soiled.2) There is heavy ice accumulation on the back side of the cooling unit in the walk-in refrigerator. Defrost.
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: 1) The ceiling vents & tiles in the kitchen are soiled.2) There is heavy ice accumulation on the back side of the cooling unit in the walk-in refrigerator. Defrost.
Location: Walk-in cooler
- 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.
Comments: The large white bucket of soup on the table is 108 F. Cool all hot foods in the refrigerator or by using an ice bath. Do not cool at room temperature. Hot foods must be cooled from 135 to 70 in 2 hours & from 70 to 41 in another 4 hours.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The left door of the 3 door reach in cooler fell off. Repair.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: There is a wet towel covering a pan of lettuce in the walk in cooler. Do not use towels as a food contact material.
Location: Walk-in cooler
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: There is no covered trash can in the employees restroom.
Location: Emp restroom
|
11/15/2010 | 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: One pan of meat on top of. the other cold top foods is 51-52 F. Discard.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employees are not washing their hands between glove changes. Always wash your hands before putting on gloves & at each glove change.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: There are no discard dates on left over potentially hazardous, ready to at foods in the walk in cooler (Cole Slaw, gravy etc).
Location: Walk-in cooler
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water was shut off for the cook line hand sink. Restore hot water supply & repair leak.
Location: Cook line
Equipment: Hand sink
- 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: 1) The ceiling vents & tiles in the kitchen are soiled.2) There is heavy ice accumulation on the back side of the cooling unit in the walk-in refrigerator. Defrost.
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: 1) The ceiling vents & tiles in the kitchen are soiled.2) There is heavy ice accumulation on the back side of the cooling unit in the walk-in refrigerator. Defrost.
Location: Walk-in cooler
- 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.
Comments: The large white bucket of soup on the table is 108 F. Cool all hot foods in the refrigerator or by using an ice bath. Do not cool at room temperature. Hot foods must be cooled from 135 to 70 in 2 hours & from 70 to 41 in another 4 hours.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The left door of the 3 door reach in cooler fell off. Repair.
Location: Cook line
Equipment: Reach in cooler (3 door)
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: There is a wet towel covering a pan of lettuce in the walk in cooler. Do not use towels as a food contact material.
Location: Walk-in cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: There is no covered trash can in the employees restroom.
|
11/08/2010 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The gyros on the cook line is shut off & at 72F. Discard. Maintain at 35F or more. Cook & shave all gyros or return to the refrigerator.
Location: Cook line
- 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: There is a pan of meat & fish on the clean utensil shelf at 60-70 F. Discard. Do not store food on the utensil shelf.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cooks were assembling sandwiches with no gloves or utensils. Repeat violation.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cooks are not washing their hands between tasks (wiping down counters etc). Wash your hands often & always between task charges.
- 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: There is an open drink on the cook line over the prep cooler & on the shelf over the soups in dry storage area. . Provide lids & straws. Do not store drinks on or over prep areas.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: There is an open drink on the cook line over the prep cooler & on the shelf over the soups in dry storage area. . Provide lids & straws. Do not store drinks on or over prep areas.
Location: Dry storage
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: An employee proceeded to pick up bread off the floor with tongs & then another employee began to use them for bread out of the bag. Wash the tongs before using them again.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
- Soiled linens storage (corrected)
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: There is a soiled apron hanging on the clean utensil shelf.
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: 1) The floors below the cook line equipment are soiled.2) Cardboard is lining the floor in the walk in cooler. Remove.3) The ceiling vents & surrounding tiles are soiled (over cook line).4) The floor in the employee restroom is soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floors below the cook line equipment are soiled.2) Cardboard is lining the floor in the walk in cooler. Remove.3) The ceiling vents & surrounding tiles are soiled (over cook line).4) The floor in the employee restroom is soiled.
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: 1) The floors below the cook line equipment are soiled.2) Cardboard is lining the floor in the walk in cooler. Remove.3) The ceiling vents & surrounding tiles are soiled (over cook line).4) The floor in the employee restroom is soiled.
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: 1) The floors below the cook line equipment are soiled.2) Cardboard is lining the floor in the walk in cooler. Remove.3) The ceiling vents & surrounding tiles are soiled (over cook line).4) The floor in the employee restroom is soiled.
Location: Emp restroom
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels are on the table tops. Store wet towels in sanitizer at 200 ppm Quat or 50-100 ppm chlorine.
Location: Cook line
- 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: There are boxes of food on the floor in the walk in freezer
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The storage area below the gyros is soiled.2) The exteriors of the stove & fryers are soiled.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The storage area below the gyros is soiled.2) The exteriors of the stove & fryers are soiled.
Location: Cook line
|
06/09/2010 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: The gyros on the cook line is shut off & at 72F. Discard. Maintain at 35F or more. Cook & shave all gyros or return to the refrigerator.
Location: Cook line
- 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: There is a pan of meat & fish on the clean utensil shelf at 60-70 F. Discard. Do not store food on the utensil shelf.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Cooks were assembling sandwiches with no gloves or utensils. Repeat violation.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cooks are not washing their hands between tasks (wiping down counters etc). Wash your hands often & always between task charges.
- 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: There is an open drink on the cook line over the prep cooler & on the shelf over the soups in dry storage area. . Provide lids & straws. Do not store drinks on or over prep areas.
Location: Cook line
- 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: There is an open drink on the cook line over the prep cooler & on the shelf over the soups in dry storage area. . Provide lids & straws. Do not store drinks on or over prep areas.
Location: Dry storage
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: An employee proceeded to pick up bread off the floor with tongs & then another employee began to use them for bread out of the bag. Wash the tongs before using them again.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Emp restroom
- Soiled linens storage
Improper storage of soiled linens.
Correction: Keep in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of the following: (1) Food. (2) Clean equipment. (3) Clean utensils. (4) Single- service and single-use articles.
Comments: There is a soiled apron hanging on the clean utensil shelf.
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: 1) The floors below the cook line equipment are soiled.2) Cardboard is lining the floor in the walk in cooler. Remove.3) The ceiling vents & surrounding tiles are soiled.4) The floor in the employee restroom is soiled.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1) The floors below the cook line equipment are soiled.2) Cardboard is lining the floor in the walk in cooler. Remove.3) The ceiling vents & surrounding tiles are soiled.4) The floor in the employee restroom is soiled.
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: 1) The floors below the cook line equipment are soiled.2) Cardboard is lining the floor in the walk in cooler. Remove.3) The ceiling vents & surrounding tiles are soiled.4) The floor in the employee restroom is soiled.
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: 1) The floors below the cook line equipment are soiled.2) Cardboard is lining the floor in the walk in cooler. Remove.3) The ceiling vents & surrounding tiles are soiled.4) The floor in the employee restroom is soiled.
Location: Emp restroom
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels are on the table tops. Store wet towels in sanitizer at 200 ppm Quat or 50-100 ppm chlorine.
Location: Cook line
- 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: There are boxes of food on the floor in the walk in freezer
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The storage area below the gyros is soiled.2) The exteriors of the stove & fryers are soiled.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The storage area below the gyros is soiled.2) The exteriors of the stove & fryers are soiled.
Location: Cook line
|
06/02/2010 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee removed bagles from the toaster with her bare hands. Use gloves or utensils to eliminate bar hand contact.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook ate & drank from an open cup with gloves on & did not change them before handling food.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook never washed his hands after eating & drinking from an open cup before handling food. Always wash your hands after eating or drinking from open cups.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) There are open drinks in the kitchen. Provide cups with lids & straws. Use insulated cups with open/close valves for hot drinks.2) The cook was eating on the cook line. Do not eat in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The can opener blade is soiled.2) The slicer is soiled.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The can opener blade is soiled.2) The slicer is soiled.
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There is a small bucket in the hand sink of the cook line. Never store anything in a hand sink.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Designated locker areas (corrected on site)
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: There are personal items of clothing on the dry storage shelves. Confine personal clothing to separate areas away from food. Provide hooks etc.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system for the exhaust hood has expired. Have the system inspected.
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: The ceiling tiles & vents are soiled.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
01/14/2010 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee removed bagles from the toaster with her bare hands. Use gloves or utensils to eliminate bar hand contact.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook ate & drank from an open cup with gloves on & did not change them before handling food.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cook never washed his hands after eating & drinking from an open cup before handling food. Always wash your hands after eating or drinking from open cups.
- 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: 1) There are open drinks in the kitchen. Provide cups with lids & straws. Use insulated cups with open/close valves for hot drinks.2) The cook was eating on the cook line. Do not eat in the kitchen.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The can opener blade is soiled.2) The slicer is soiled.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) The can opener blade is soiled.2) The slicer is soiled.
Location: Kitchen
Equipment: Slicer
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: There is a small bucket in the hand sink of the cook line. Never store anything in a hand sink.
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Designated locker areas
No designated dressing area(s) for employees.
Correction: Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.
Comments: There are personal items of clothing on the dry storage shelves. Confine personal clothing to separate areas away from food. Provide hooks etc.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system for the exhaust hood has expired. Have the system inspected.
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: The ceiling tiles & vents are soiled.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
01/07/2010 | 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) The cold top foods at the end of the cook line (by the hand sink) are 42-47 F. Discard2) The interior temperature of this cooler is 50 F including the food temperatures.Discard potentially hazardous foods.Failure to correct this violation by 9-16-09 will result in fines.
Location: Cook line
- 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) The cold top foods at the end of the cook line (by the hand sink) are 42-47 F. Discard2) The interior temperature of this cooler is 50 F including the food temperatures.Discard potentially hazardous foods.Failure to correct this violation by 9-16-09 will result in fines.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No discard dates on left over, ready to eat potentially hazardous foods In the walk in cooler.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
Equipment: Can opener
- 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: There was no sanitizer detected for the bucket at the check out counter. Provide at 200 ppm Quat or 50-100 ppm chlorine.
Location: Service counter
- 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: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- No test kit (corrected)
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 Quat test strips for the Sanitizer buckets & the 3 bay sink.
Location: Kitchen
|
09/16/2009 | 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) The cold top foods at the end of the cook line (by the hand sink) are 42-47 F. Discard2) The interior temperature of this cooler is 50 F including the food temperatures.Discard potentially hazardous foods.Failure to correct this violation by 9-16-09 will result in fines.
Location: Cook line
- 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) The cold top foods at the end of the cook line (by the hand sink) are 42-47 F. Discard2) The interior temperature of this cooler is 50 F including the food temperatures.Discard potentially hazardous foods.Failure to correct this violation by 9-16-09 will result in fines.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No discard dates on left over, ready to eat potentially hazardous foods In the walk in cooler.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
Equipment: Can opener
- 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: There was no sanitizer detected for the bucket at the check out counter. Provide at 200 ppm Quat or 50-100 ppm chlorine.
Location: Service counter
- 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: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- No test kit (corrected)
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 Quat test strips for the Sanitizer buckets & the 3 bay sink.
Location: Kitchen
|
09/09/2009 | 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) The cold top foods at the end of the cook line (by the hand sink) are 67 F. Discard2) The interior temperature of this cooler is 54 F including the food temperatures.Discard potentially hazardous foods.A new refrigerator was delivered about hour before my arrival. This Cooler must be turned down to maintain 41 F or less. Be sure to provide a thermometer for this refrigerator. If the temperatures are not correct at the next follow up, fines will be issued. Check temperatures throughout the day to be sure this refrigerator is maintaining 41 F or colder.
Location: Cook line
- 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) The cold top foods at the end of the cook line (by the hand sink) are 67 F. Discard2) The interior temperature of this cooler is 54 F including the food temperatures.Discard potentially hazardous foods.A new refrigerator was delivered about hour before my arrival. This Cooler must be turned down to maintain 41 F or less. Be sure to provide a thermometer for this refrigerator. If the temperatures are not correct at the next follow up, fines will be issued. Check temperatures throughout the day to be sure this refrigerator is maintaining 41 F or colder.
Location: Cook line
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No discard dates on left over, ready to eat potentially hazardous foods In the walk in cooler.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
Equipment: Can opener
- 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: There was no sanitizer detected for the bucket at the check out counter. Provide at 200 ppm Quat or 50-100 ppm chlorine.
Location: Service counter
- 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: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- No test kit (corrected)
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 Quat test strips for the Sanitizer buckets & the 3 bay sink.
Location: Kitchen
|
09/02/2009 | 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) The cold top foods at the end of the cook line (by the hand sink) are 49 F.2) The interior temperature of this cooler is 54 F including the food temperatures.Discard potentially hazardous foods.
Location: Cook line
- 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) The cold top foods at the end of the cook line (by the hand sink) are 49 F.2) The interior temperature of this cooler is 54 F including the food temperatures.Discard potentially hazardous foods.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No discard dates on left over, ready to eat potentially hazardous foods In the walk in cooler.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
Equipment: Can opener
- 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: There was no sanitizer detected for the bucket at the check out counter. Provide at 200 ppm Quat or 50-100 ppm chlorine.
Location: Service counter
- 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: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- No test kit (corrected)
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 Quat test strips for the Sanitizer buckets & the 3 bay sink.
Location: Kitchen
|
08/26/2009 | 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) The cold top foods at the end of the cook line (by the hand sink) are 49 F.2) The interior temperature of this cooler is 49-50 F including the food temperatures.
Location: Cook line
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: No discard dates on left over, ready to eat potentially hazardous foods In the walk in cooler.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can opener blade is soiled.
Location: Kitchen
Equipment: Can opener
- 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: There was no sanitizer detected for the bucket at the check out counter. Provide at 200 ppm Quat or 50-100 ppm chlorine.
Location: Service counter
- 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: There are boxes of food on the floor in the walk in freezer.
Location: Walk-in freezer
- Hand sink/towels
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.
Comments: Provide Quat test strips for the Sanitizer buckets & the 3 bay sink.
Location: Kitchen
|
08/19/2009 | 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) Food on the Left cold top is 48-52 F.2) Foods on the right cold top are 43-46 F. Inside is 46 F.
Location: Cook line
- 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) Food on the Left cold top is 48-52 F.2) Foods on the right cold top are 43-46 F. Inside is 46 F.
Location: Cook line
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide a consumer advisory in the menus.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Observed bare hand contact with biscuits. Use gloves or utensils to eliminate bare hand contact with ready to eat foods.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee drank from an open cup with his gloves on & did not change his gloves afterword before engaging in food Prep.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee drank from an open cup with gloves on & did not change his gloves or wash his hands.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee was drinking from an open cup. Provide cups with lids & straws.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a trash can & ladder in front of the hand sink. Never store anything in front of a hand sink.
Location: Kitchen
- 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) There was no sanitizer detected in the 3-bay Sink. Provide at 200 ppm.2) There is no sanitize detected in the wet towel bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine (1-2 teaspoons of beach per gallon of water).
Location: Kitchen
- 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) There was no sanitizer detected in the 3-bay Sink. Provide at 200 ppm.2) There is no sanitize detected in the wet towel bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine (1-2 teaspoons of beach per gallon of water).
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a ceiling the out of place.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Emp restroom
|
05/19/2009 | 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) Food on the Left cold top is 48-52 F.2) Foods on the right cold top are 43-46 F. Inside is 46 F.
Location: Cook line
- 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) Food on the Left cold top is 48-52 F.2) Foods on the right cold top are 43-46 F. Inside is 46 F.
Location: Cook line
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide a consumer advisory in the menus.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Observed bare hand contact with biscuits. Use gloves or utensils to eliminate bare hand contact with ready to eat foods.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee drank from an open cup with his gloves on & did not change his gloves afterword before engaging in food Prep.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee drank from an open cup with gloves on & did not change his gloves or wash his hands.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee was drinking from an open cup. Provide cups with lids & straws.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a trash can & ladder in front of the hand sink. Never store anything in front of a hand sink.
Location: Kitchen
- 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) There was no sanitizer detected in the 3-bay Sink. Provide at 200 ppm.2) There is no sanitize detected in the wet towel bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine (1-2 teaspoons of beach per gallon of water).
Location: Kitchen
- 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) There was no sanitizer detected in the 3-bay Sink. Provide at 200 ppm.2) There is no sanitize detected in the wet towel bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine (1-2 teaspoons of beach per gallon of water).
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a ceiling the out of place.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Emp restroom
|
05/11/2009 | 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) Food on the Left cold top is 44-48 F.2) Foods on the right cold top are 43-46 F. Inside is 46 F.
Location: Cook line
- 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) Food on the Left cold top is 44-48 F.2) Foods on the right cold top are 43-46 F. Inside is 46 F.
Location: Cook line
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide a consumer advisory in the menus.
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Observed bare hand contact with biscuits. Use gloves or utensils to eliminate bare hand contact with ready to eat foods.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee drank from an open cup with his gloves on & did not change his gloves afterword before engaging in food Prep.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee drank from an open cup with gloves on & did not change his gloves or wash his hands.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee was drinking from an open cup. Provide cups with lids & straws.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a trash can & ladder in front of the hand sink. Never store anything in front of a hand sink.
Location: Kitchen
- 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) There was no sanitizer detected in the 3-bay Sink. Provide at 200 ppm.2) There is no sanitize detected in the wet towel bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine (1-2 teaspoons of beach per gallon of water).
Location: Kitchen
- 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) There was no sanitizer detected in the 3-bay Sink. Provide at 200 ppm.2) There is no sanitize detected in the wet towel bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine (1-2 teaspoons of beach per gallon of water).
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a ceiling the out of place.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Emp restroom
|
05/06/2009 | 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) Food on the Left cold top is 48-50 F.2) Foods on the right cold top are 43-46 F. Inside is 46 F.
Location: Cook line
- 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) Food on the Left cold top is 48-50 F.2) Foods on the right cold top are 43-46 F. Inside is 46 F.
Location: Cook line
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: Provide a consumer advisory in the menus.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Observed bare hand contact with biscuits. Use gloves or utensils to eliminate bare hand contact with ready to eat foods.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee drank from an open cup with his gloves on & did not change his gloves afterword before engaging in food Prep.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee drank from an open cup with gloves on & did not change his gloves or wash his hands.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee was drinking from an open cup. Provide cups with lids & straws.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: There is a trash can in front of the hand sink. Never store anything in front of a hand sink.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) There was no sanitizer detected in the 3-bay Sink. Provide at 200 ppm.2) There is no sanitize detected in the wet towel bucket. Provide at 200 ppm Quat or 50-100 ppm chlorine (1-2 teaspoons of beach per gallon of water).
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There is a ceiling the out of place.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Emp restroom
|
04/29/2009 | 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: ENSURE THAT THE REFRIGERATED TABLE IS AT 41 DEGREES F OR BELOW. (BEING WORKED ON AT THE TIME OF THE INSPECTION)
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: PROVIDE CHEMICAL SANITIZER AND DETERGENT AT THE 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
Equipment: Dishmachine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in cooler
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE A TRASH CAN WITH A LID IN THE EMPLOYEES RESTROOM.
Location: Emp restroom
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM MUST BE APPROVED BY THE FIRE DEPT.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD ANOTHER LIGHT IN WALK IN COOLER. 20 FOOTCANDLES OF LIGHT IS REQUIRED.ENSURE THAT THE LIGHT FIXTURE WORKS ABOVE THE SLICER.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD ANOTHER LIGHT IN WALK IN COOLER. 20 FOOTCANDLES OF LIGHT IS REQUIRED.ENSURE THAT THE LIGHT FIXTURE WORKS ABOVE THE SLICER.
Location: Kitchen
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04/13/2009 | Pre-Licensing 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: ENSURE THAT THE REFRIGERATED TABLE IS AT 41 DEGREES F OR BELOW. (BEING WORKED ON AT THE TIME OF THE INSPECTION)
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: PROVIDE CHEMICAL SANITIZER AND DETERGENT AT THE 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Data plate
No data plate provided.
Correction: Provide data plate.
Location: Dish machine area
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in cooler
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: PROVIDE A TRASH CAN WITH A LID IN THE EMPLOYEES RESTROOM.
Location: Emp restroom
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: THE EXHAUST HOOD AND FIRE SUPPRESSION SYSTEM MUST BE APPROVED BY THE FIRE DEPT.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD ANOTHER LIGHT IN WALK IN COOLER. 20 FOOTCANDLES OF LIGHT IS REQUIRED.ENSURE THAT THE LIGHT FIXTURE WORKS ABOVE THE SLICER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: ADD ANOTHER LIGHT IN WALK IN COOLER. 20 FOOTCANDLES OF LIGHT IS REQUIRED.ENSURE THAT THE LIGHT FIXTURE WORKS ABOVE THE SLICER.
Location: Kitchen
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04/06/2009 | Pre-Licensing |
Restaurant representatives - add corrected or new information about LINCOLN SQUARE PANCAKE HOUSE, 8041 MADISON AVE, Indianapolis, IN »