- 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: 1. Biscuit gravey at 86 deg. F on steam table on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
Equipment: Steam table
- 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. Combination cold top / reach in cooler on cooks line by hand sink holding potentially hazardous foods at 49 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Pull out cooler drawers holding Ham at 47 deg. F Bacon at 46 deg. F Hamburger at 56 deg. F . Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 3. Large cold top / reach in cooler on end of cooks line holding potentially hazardous foods at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 4. Cold top cooler in wait staff area in kitchen holding Cole Slaw at 46 deg. F Cottage cheese at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Make table cooler
- 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. Combination cold top / reach in cooler on cooks line by hand sink holding potentially hazardous foods at 49 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Pull out cooler drawers holding Ham at 47 deg. F Bacon at 46 deg. F Hamburger at 56 deg. F . Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 3. Large cold top / reach in cooler on end of cooks line holding potentially hazardous foods at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 4. Cold top cooler in wait staff area in kitchen holding Cole Slaw at 46 deg. F Cottage cheese at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Cooler drawers
- 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. Combination cold top / reach in cooler on cooks line by hand sink holding potentially hazardous foods at 49 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Pull out cooler drawers holding Ham at 47 deg. F Bacon at 46 deg. F Hamburger at 56 deg. F . Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 3. Large cold top / reach in cooler on end of cooks line holding potentially hazardous foods at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 4. Cold top cooler in wait staff area in kitchen holding Cole Slaw at 46 deg. F Cottage cheese at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Make table cooler
- 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. Combination cold top / reach in cooler on cooks line by hand sink holding potentially hazardous foods at 49 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Pull out cooler drawers holding Ham at 47 deg. F Bacon at 46 deg. F Hamburger at 56 deg. F . Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 3. Large cold top / reach in cooler on end of cooks line holding potentially hazardous foods at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 4. Cold top cooler in wait staff area in kitchen holding Cole Slaw at 46 deg. F Cottage cheese at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Wait staff area
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Pain relieving spray, burn jelly stored with food items on shelving above syrup machine. Remove and store in approved manner. 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).
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed in dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Dry storage
- 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: 1. Food handlers dumping into hand sink on cooks line. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Cook line
Equipment: Hand sink
- Glove use (Non-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: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored between equipment on cooks line. Do not store knives in cracks between cracks.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of Pepsi reach in cooler in kitchen. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Equipment and shelving lined with foil. Remove. Do not line any equipment or shelving with foil.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair unit and remove built up ice.
Location: Walk-in freezer
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 1. Food handler cutting up very soiled mushrooms from shipping box without washing first. You must wash all fruits and vegetables before cutting / processing.
Location: Cook line
|
07/17/2014 | 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: 1. Biscuit gravey at 86 deg. F on steam table on cooks line. Hold all hot foods at 135 deg. F or above.
Location: Cook line
Equipment: Steam table
- 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. Combination cold top / reach in cooler on cooks line by hand sink holding potentially hazardous foods at 49 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Pull out cooler drawers holding Ham at 47 deg. F Bacon at 46 deg. F Hamburger at 56 deg. F . Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 3. Large cold top / reach in cooler on end of cooks line holding potentially hazardous foods at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 4. Cold top cooler in wait staff area in kitchen holding Cole Slaw at 46 deg. F Cottage cheese at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Make table cooler
- 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. Combination cold top / reach in cooler on cooks line by hand sink holding potentially hazardous foods at 49 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Pull out cooler drawers holding Ham at 47 deg. F Bacon at 46 deg. F Hamburger at 56 deg. F . Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 3. Large cold top / reach in cooler on end of cooks line holding potentially hazardous foods at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 4. Cold top cooler in wait staff area in kitchen holding Cole Slaw at 46 deg. F Cottage cheese at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Cooler drawers
- 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. Combination cold top / reach in cooler on cooks line by hand sink holding potentially hazardous foods at 49 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Pull out cooler drawers holding Ham at 47 deg. F Bacon at 46 deg. F Hamburger at 56 deg. F . Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 3. Large cold top / reach in cooler on end of cooks line holding potentially hazardous foods at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 4. Cold top cooler in wait staff area in kitchen holding Cole Slaw at 46 deg. F Cottage cheese at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Cook line
Equipment: Make table cooler
- 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. Combination cold top / reach in cooler on cooks line by hand sink holding potentially hazardous foods at 49 deg. F on top of unit. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 2. Pull out cooler drawers holding Ham at 47 deg. F Bacon at 46 deg. F Hamburger at 56 deg. F . Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 3. Large cold top / reach in cooler on end of cooks line holding potentially hazardous foods at 49 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below 4. Cold top cooler in wait staff area in kitchen holding Cole Slaw at 46 deg. F Cottage cheese at 46 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below
Location: Wait staff area
Equipment: Cold top
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Pain relieving spray, burn jelly stored with food items on shelving above syrup machine. Remove and store in approved manner. 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).
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed in dry storage area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Dry storage
- 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: 1. Food handlers dumping into hand sink on cooks line. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Cook line
Equipment: Hand sink
- Glove use (Non-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: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands with soap and water before putting on gloves to handle food items.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knives stored between equipment on cooks line. Do not store knives in cracks between cracks.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer missing inside of Pepsi reach in cooler in kitchen. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Equipment and shelving lined with foil. Remove. Do not line any equipment or shelving with foil.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer. Repair unit and remove built up ice.
Location: Walk-in freezer
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: 1. Food handler cutting up very soiled mushrooms from shipping box without washing first. You must wash all fruits and vegetables before cutting / processing.
Location: Cook line
|
07/09/2014 | 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: 1. Soup at small steam unit held at 129 deg. F Hold all hot foods at 135 deg. F. or above.
Location: Wait staff area
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 47 deg. F. Cottage cheese held at 45 deg. F. Chicken salad. held at 45 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 47 deg. F. Cottage cheese held at 45 deg. F. Chicken salad. held at 45 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide in employee restroom. Remove from store. Home use pesticides are not approved for use in establishment. Provide approved restricted use pesticides.
Location: Emp restroom
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw on cooks line. Provide a lid and straw.
Location: Cook line
Equipment: -
- 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: 1. Wet wipeing towel inside of hand sink on cooks line. Do not use hand sink for any other purpose other than hand washing.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at three bay sink. Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: 3-bay
- 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. Ceiling tiles soiled around heat vents in kitchen area. Clean all soiled tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up below cooling unit inside of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below both flat top grills soiled. Clean.
Location: Cook line
|
02/13/2014 | Recheck |
- 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: 1. Soup at small steam unit held at 129 deg. F Hold all hot foods at 135 deg. F. or above.
Location: Wait staff area
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 47 deg. F. Cottage cheese held at 45 deg. F. Chicken salad. held at 45 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 47 deg. F. Cottage cheese held at 45 deg. F. Chicken salad. held at 45 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide in employee restroom. Remove from store. Home use pesticides are not approved for use in establishment. Provide approved restricted use pesticides.
Location: Emp restroom
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw on cooks line. Provide a lid and straw.
Location: Cook line
Equipment: -
- 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: 1. Wet wipeing towel inside of hand sink on cooks line. Do not use hand sink for any other purpose other than hand washing.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at three bay sink. Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: 3-bay
- 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. Ceiling tiles soiled around heat vents in kitchen area. Clean all soiled tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up below cooling unit inside of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below both flat top grills soiled. Clean.
Location: Cook line
|
02/06/2014 | Recheck |
- 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: 1. Soup at small steam unit held at 129 deg. F Hold all hot foods at 135 deg. F. or above.
Location: Wait staff area
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 48 deg. F. Cottage cheese held at 48 deg. F. Slaw held at 43 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. CORRECTED 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 48 deg. F. Cottage cheese held at 48 deg. F. Slaw held at 43 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide in employee restroom. Remove from store. Home use pesticides are not approved for use in establishment. Provide approved restricted use pesticides.
Location: Emp restroom
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink missing a lid and straw on cooks line. Provide a lid and straw.
Location: Cook line
Equipment: -
- 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: 1. Wet wipeing towel inside of hand sink on cooks line. Do not use hand sink for any other purpose other than hand washing.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at three bay sink. Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: 3-bay
- 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. Ceiling tiles soiled around heat vents in kitchen area. Clean all soiled tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up below cooling unit inside of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below both flat top grills soiled. Clean.
Location: Cook line
|
01/29/2014 | 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: 1. Soup at small steam unit held at 129 deg. F Hold all hot foods at 135 deg. F. or above.
Location: Wait staff area
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 49 deg. F. Cottage cheese held at 49 deg. F. Slaw held at 43 deg. F Hard boiled eggs held at 46 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 49 deg. F. Cottage cheese held at 49 deg. F. Slaw held at 43 deg. F Hard boiled eggs held at 46 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide in employee restroom. Remove from store. Home use pesticides are not approved for use in establishment. Provide approved restricted use pesticides.
Location: Emp restroom
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- 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. Employee drink missing a lid and straw on cooks line. Provide a lid and straw.
Location: Cook line
Equipment: -
- 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: 1. Wet wipeing towel inside of hand sink on cooks line. Do not use hand sink for any other purpose other than hand washing.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at three bay sink. Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: 3-bay
- 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. Ceiling tiles soiled around heat vents in kitchen area. Clean all soiled tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up below cooling unit inside of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below both flat top grills soiled. Clean.
Location: Cook line
|
01/22/2014 | 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: 1. Soup at small steam unit held at 129 deg. F Hold all hot foods at 135 deg. F. or above.
Location: Wait staff area
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 49 deg. F. Cottage cheese held at 49 deg. F. Slaw held at 43 deg. F Hard boiled eggs held at 46 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Pack of swiss cheese and pack of american cheese sitting out at room temperature on top of cold top on cooks line at 65 deg. F. Do not sit any potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Liquid eggs in pan on top of cold top cooler on end of cooks line held at 49 deg. F. Cottage cheese held at 49 deg. F. Slaw held at 43 deg. F Hard boiled eggs held at 46 deg. F . Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Make table cooler
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide in employee restroom. Remove from store. Home use pesticides are not approved for use in establishment. Provide approved restricted use pesticides.
Location: Emp restroom
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- 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. Employee drink missing a lid and straw on cooks line. Provide a lid and straw.
Location: Cook line
Equipment: -
- 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: 1. Wet wipeing towel inside of hand sink on cooks line. Do not use hand sink for any other purpose other than hand washing.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. No sanitizer at three bay sink. Use approved exposure time and/or chemical concentration.
Location: Kitchen
Equipment: 3-bay
- 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. Ceiling tiles soiled around heat vents in kitchen area. Clean all soiled tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sitting out on cooks line. Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up below cooling unit inside of walk in freezer. Remove.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below both flat top grills soiled. Clean.
Location: Cook line
|
01/16/2014 | 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: 1. Small pan of chip beef gravy sitting on top of steam table at 130 deg. F. Do not place on top of unit, all pans of food must be in spaces provided by unit in order to hold hot at 135 deg. F. or above.
Location: Cook line
Equipment: Steam table
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Can of W-D- 40 oil on shelf above slicer in kitchen area. Remove from kitchen. W-D-40 is not approved for use in kitchen.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored on top of cold top cooler above ready to eat food items. Do not store raw eggs above ready to eat food items. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top cooler for salads in wait staff area soiled. Clean and sanitize.
Location: Wait staff area
Equipment: Cold top
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in door to employee restroom. Repair.
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. Ceiling tiles soiled by heat vents in kitchen area. Clean.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working on cooks line. Repair to a sound working condition.
Location: Cook line
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink loose from wall by mop sink in kitchen area. Re attach and seal sink to wall.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below flat top grills on cooks line soiled. Clean. 2. Metal shleving above steam table plates stored on soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both gas top stove units / ovens on cooks line soiled on top and inside of oven sections . Clean.
Location: Cook line
Equipment: Stove
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink on cooks line. Repair.
Location: Cook line
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. Clean knife stored between cold top cooler and steam table on cooks line. Do not store knife between equipment, Clean and sanitize and store in approved manner.
Location: Cook line
|
08/13/2013 | 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: 1. Small pan of chip beef gravy sitting on top of steam table at 130 deg. F. Do not place on top of unit, all pans of food must be in spaces provided by unit in order to hold hot at 135 deg. F. or above.
Location: Cook line
Equipment: Steam table
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: 1. Can of W-D- 40 oil on shelf above slicer in kitchen area. Remove from kitchen. W-D-40 is not approved for use in kitchen.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored on top of cold top cooler above ready to eat food items. Do not store raw eggs above ready to eat food items. NOTE > CORRECTED AT TIME OF INSPECTION.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top cooler for salads in wait staff area soiled. Clean and sanitize.
Location: Wait staff area
Equipment: Cold top
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Hole in door to employee restroom. Repair.
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. Ceiling tiles soiled by heat vents in kitchen area. Clean.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Lights not working on cooks line. Repair to a sound working condition.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Hand sink loose from wall by mop sink in kitchen area. Re attach and seal sink to wall.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Space below flat top grills on cooks line soiled. Clean. 2. Metal shleving above steam table plates stored on soiled. Clean.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Both gas top stove units / ovens on cooks line soiled on top and inside of oven sections . Clean.
Location: Cook line
Equipment: Stove
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink on cooks line. Repair.
Location: Cook line
Equipment: Hand sink
- 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: 1. Clean knife stored between cold top cooler and steam table on cooks line. Do not store knife between equipment, Clean and sanitize and store in approved manner.
Location: Cook line
|
08/06/2013 | 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: 1. Metal container of cooked sausage held at 108 deg. F on top of flat top grill. Hold all hot foods at 135 deg. F or above.
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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Cook line
Equipment: -
- 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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Cook line
Equipment: Make table cooler
- 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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Cook line
Equipment: Make table cooler
- 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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Cook line
Equipment: Cooler drawers
- 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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Wait staff area
Equipment: Make table cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers on cooks line touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items.
- 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: 1. Food handler on cooks line used same gloves he used to crack raw whole eggs to handle ready to eat food items. This is cross contamination, You may not use same gloves that were used to handle raw whole eggs, raw meats, raw cicken, raw fish, etc. to handle ready to eat food items. You must remove gloves, wash hands at approved hand sink with soap and water before you put on new gloves to handle ready to eat food items. NOTE > Gloves are not requierd to handle raw meats, eggs, raw chicken, etc. you are only requied to wash hands first at hand sink before handling raw meat items etc.. Utenisl such as gloves are only needed to handle ready to eat food items.
- 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: 1.Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine was not sanitizing at time of inspecton due to machine loosing prime for sanitizer. Insure that machine is sanitzing by useing test strips to check sanitizer. Use primer switch on machine when you change sanitizer and in morning before runinng machine to wash and sanitize items. Corected at time of inspection.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drink sitting out on cooks line without a lid and a straw. Provide lid and straw for all employee drinks or remove from food prep and cooks line areas.
Location: Cook line
- Glove use (Non-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: 1. Foodlers put on gloves without washing hands first at approved hand sink with soap and water. You must first wash hands at hand sink with soap and water before putitng on gloves to handle ready to eat food items. 2. Used plastic glove siting on tray of cheese inside of walk in cooler. Do not re use gloves . Discard after use.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored between cold top / make table and hand sink on cooks line. Do not store clean knives etc. between equipment. Clean and sanitize. 2. Spoon on cooks line stored in container of water. Do not store utensils inside of water.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place in kitchen area. Replace ceiling tile.
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. Heat vents and ceiling tiles soiled in kitchen area. Clean all soiled heat vents and ceiling tiles in kitchen area. 2. Wall space soiled by hand sink on cooks line. Clean all soiled wall space.
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. Heat vents and ceiling tiles soiled in kitchen area. Clean all soiled heat vents and ceiling tiles in kitchen area. 2. Wall space soiled by hand sink on cooks line. Clean all soiled wall space.
Location: Cook line
- 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: 1. Providse chlorine test strips to check sanitizer at dish machine.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Used egg crate used to hold pans of food on top of flat top grill. Do not re use egg cartons. Once eggs have been removed and used from cartons discard.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on pull out cooler drawer below flat top grill on cooks line. Repair / replace to a sound working conditon. 2. Door seal in poor repair on door on large make table cooler on cooks line. Repair / replace to a sound working condition. 3. Walk in freezer door not closing. Repair door to a sound working conditon so that frost does not build up inside of walk in freezer. Remove frost build up.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on pull out cooler drawer below flat top grill on cooks line. Repair / replace to a sound working conditon. 2. Door seal in poor repair on door on large make table cooler on cooks line. Repair / replace to a sound working condition. 3. Walk in freezer door not closing. Repair door to a sound working conditon so that frost does not build up inside of walk in freezer. Remove frost build up.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on pull out cooler drawer below flat top grill on cooks line. Repair / replace to a sound working conditon. 2. Door seal in poor repair on door on large make table cooler on cooks line. Repair / replace to a sound working condition. 3. Walk in freezer door not closing. Repair door to a sound working conditon so that frost does not build up inside of walk in freezer. Remove frost build up.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Dish machine work table need to be sealed to wall. Seal / caulk work tabes in dish machine area.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shef above steam table and waffle iron area on cooks line soiled. Clean and sanitize.
Location: Cook line
Equipment: Metal shelving
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Food handler went into employee restroom to wash hands to work on cooks line. Use hand sink on cooks line to wash hands.
Location: Cook line
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard in exhaust hood misisng. Provide guard.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water supply hose for sanitizing system at three bay sink spraying water onto wall above three bay sink. Repair
Location: Kitchen
Equipment: 3-bay
|
03/18/2013 | 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: 1. Metal container of cooked sausage held at 108 deg. F on top of flat top grill. Hold all hot foods at 135 deg. F or above.
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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Cook line
Equipment: -
- 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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Cook line
Equipment: Make table cooler
- 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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Cook line
Equipment: Make table cooler
- 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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Cook line
Equipment: Cooler drawers
- 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. There were nine flats of raw whole eggs sitting out at room temperature on cooks line. Do not sit large amounts of raw eggs to sit out at room temperature. . Limit one flat of eggs sititng out at a time during peak hours. 2. Sliced cheese sitting out at room temperature at 68 deg. F on top of cold top cooler on cooks line. Do not sit potentially hazardous foods out at room temperatrue. All food items at cold top need to be inside of pans that fit in space on top of cold top unit. NOTE> Repeat violation. 3. Tuna salad on top of large cold top make table on cooks line held at 45 deg. F Cottage cheese held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. Repair uint if needed. Do not over fill botom section of unit to help aid in cooling. 4. Ham held at 47 deg. F Hamburgers held at 51 deg. F inside of cooler drawers below fat top grill on cooks line. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 5. Cold top make table cooler in wait staff area in kitchen holding food items at 42 to 46 deg. F on top of unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. Yogurt container sitting on top of cold top unit. Do not place food itmes on top of unit all foods must be in pans in space provided by unit. or store in bottom section of unit.
Location: Wait staff area
Equipment: Make table cooler
- 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: 1. Food handlers on cooks line touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items.
- 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: 1. Food handler on cooks line used same gloves he used to crack raw whole eggs to handle ready to eat food items. This is cross contamination, You may not use same gloves that were used to handle raw whole eggs, raw meats, raw cicken, raw fish, etc. to handle ready to eat food items. You must remove gloves, wash hands at approved hand sink with soap and water before you put on new gloves to handle ready to eat food items. NOTE > Gloves are not requierd to handle raw meats, eggs, raw chicken, etc. you are only requied to wash hands first at hand sink before handling raw meat items etc.. Utenisl such as gloves are only needed to handle ready to eat food items.
- 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: 1.Food handlers not washing hands. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine was not sanitizing at time of inspecton due to machine loosing prime for sanitizer. Insure that machine is sanitzing by useing test strips to check sanitizer. Use primer switch on machine when you change sanitizer and in morning before runinng machine to wash and sanitize items. Corected at time of inspection.
Location: Dish machine area
Equipment: Dishmachine
- 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. Employee drink sitting out on cooks line without a lid and a straw. Provide lid and straw for all employee drinks or remove from food prep and cooks line areas.
Location: Cook line
- Glove use (Non-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: 1. Foodlers put on gloves without washing hands first at approved hand sink with soap and water. You must first wash hands at hand sink with soap and water before putitng on gloves to handle ready to eat food items. 2. Used plastic glove siting on tray of cheese inside of walk in cooler. Do not re use gloves . Discard after use.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Clean knife stored between cold top / make table and hand sink on cooks line. Do not store clean knives etc. between equipment. Clean and sanitize. 2. Spoon on cooks line stored in container of water. Do not store utensils inside of water.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Ceiling tile out of place in kitchen area. Replace ceiling tile.
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. Heat vents and ceiling tiles soiled in kitchen area. Clean all soiled heat vents and ceiling tiles in kitchen area. 2. Wall space soiled by hand sink on cooks line. Clean all soiled wall space.
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. Heat vents and ceiling tiles soiled in kitchen area. Clean all soiled heat vents and ceiling tiles in kitchen area. 2. Wall space soiled by hand sink on cooks line. Clean all soiled wall space.
Location: Cook line
- 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: 1. Providse chlorine test strips to check sanitizer at dish machine.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Used egg crate used to hold pans of food on top of flat top grill. Do not re use egg cartons. Once eggs have been removed and used from cartons discard.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on pull out cooler drawer below flat top grill on cooks line. Repair / replace to a sound working conditon. 2. Door seal in poor repair on door on large make table cooler on cooks line. Repair / replace to a sound working condition. 3. Walk in freezer door not closing. Repair door to a sound working conditon so that frost does not build up inside of walk in freezer. Remove frost build up.
Location: Cook line
Equipment: Cooler drawers
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on pull out cooler drawer below flat top grill on cooks line. Repair / replace to a sound working conditon. 2. Door seal in poor repair on door on large make table cooler on cooks line. Repair / replace to a sound working condition. 3. Walk in freezer door not closing. Repair door to a sound working conditon so that frost does not build up inside of walk in freezer. Remove frost build up.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seal in poor repair on pull out cooler drawer below flat top grill on cooks line. Repair / replace to a sound working conditon. 2. Door seal in poor repair on door on large make table cooler on cooks line. Repair / replace to a sound working condition. 3. Walk in freezer door not closing. Repair door to a sound working conditon so that frost does not build up inside of walk in freezer. Remove frost build up.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. Dish machine work table need to be sealed to wall. Seal / caulk work tabes in dish machine area.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shef above steam table and waffle iron area on cooks line soiled. Clean and sanitize.
Location: Cook line
Equipment: Metal shelving
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Food handler went into employee restroom to wash hands to work on cooks line. Use hand sink on cooks line to wash hands.
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guard in exhaust hood misisng. Provide guard.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Water supply hose for sanitizing system at three bay sink spraying water onto wall above three bay sink. Repair
Location: Kitchen
Equipment: 3-bay
|
03/11/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tank not restrained by coke in box system. Restrain.
- 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: 1. White plastic container of chip beef gravey on top of steam table held at 119 deg. F Hold all hot foods at 135 deg. F. or above. NOTE > USING PLASTIC CONTAINER SITTING INSIDE OF METAL PAN OF STEAM TABLE MAY NOT WORK IN HOLDING GRAVEY AT PROPER TEMPERATURE. 2. Metal pan of Chorizo sitting on top of steam table not in space provided for pans on unit. Do not place potentially hazardous foods on top of steam tabe that is not in spots provided for pans on unit. Hold all hot foods at 135 deg. F or above. NOTE > COOK STATED THAT PAN OF CHORIZO WAS PLACED ON TOP OF UNIT ONE FOR ONE HOUR. HAD COOK REHEAT TO 165 DEG. F. AND PLACE BACK ON TOP OF UNIT USING SPACE PROVEDED FOR PANS.
Location: Cook line
Equipment: Steam table
- 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: 1. White plastic container of chip beef gravey on top of steam table held at 119 deg. F Hold all hot foods at 135 deg. F. or above. NOTE > USING PLASTIC CONTAINER SITTING INSIDE OF METAL PAN OF STEAM TABLE MAY NOT WORK IN HOLDING GRAVEY AT PROPER TEMPERATURE. 2. Metal pan of Chorizo sitting on top of steam table not in space provided for pans on unit. Do not place potentially hazardous foods on top of steam tabe that is not in spots provided for pans on unit. Hold all hot foods at 135 deg. F or above. NOTE > COOK STATED THAT PAN OF CHORIZO WAS PLACED ON TOP OF UNIT ONE FOR ONE HOUR. HAD COOK REHEAT TO 165 DEG. F. AND PLACE BACK ON TOP OF UNIT USING SPACE PROVEDED FOR PANS.
Location: Cook line
Equipment: Steam table
- 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. Two packs of cheesed wraped in plastic wrap sitting on top section of end cold top cooler by hand sink on cooks line at 50 deg. F . Cheese was not inside of pans in unit. Do not place potentially hazardous foods on top of unit that is not in pans. hold all cold food items at 41 deg. F. or below. 2. Large cold top cooler on end of cooks line holding potentially hazardous foods between 45 and 46 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Ham and turkey wraped in plastic sitting on top section of large cold top cooler at 61 deg. F Do not place potentially hazardous foods on top of unt that is not in pans. Hold all cold foods at 41 deg. F or below. NOTE > HAM AND TURKEY WAS DISCARDED AT TIME OF INSPECTION. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 46 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Two packs of cheesed wraped in plastic wrap sitting on top section of end cold top cooler by hand sink on cooks line at 50 deg. F . Cheese was not inside of pans in unit. Do not place potentially hazardous foods on top of unit that is not in pans. hold all cold food items at 41 deg. F. or below. 2. Large cold top cooler on end of cooks line holding potentially hazardous foods between 45 and 46 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Ham and turkey wraped in plastic sitting on top section of large cold top cooler at 61 deg. F Do not place potentially hazardous foods on top of unt that is not in pans. Hold all cold foods at 41 deg. F or below. NOTE > HAM AND TURKEY WAS DISCARDED AT TIME OF INSPECTION. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 46 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Two packs of cheesed wraped in plastic wrap sitting on top section of end cold top cooler by hand sink on cooks line at 50 deg. F . Cheese was not inside of pans in unit. Do not place potentially hazardous foods on top of unit that is not in pans. hold all cold food items at 41 deg. F. or below. 2. Large cold top cooler on end of cooks line holding potentially hazardous foods between 45 and 46 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Ham and turkey wraped in plastic sitting on top section of large cold top cooler at 61 deg. F Do not place potentially hazardous foods on top of unt that is not in pans. Hold all cold foods at 41 deg. F or below. NOTE > HAM AND TURKEY WAS DISCARDED AT TIME OF INSPECTION. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 46 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Two packs of cheesed wraped in plastic wrap sitting on top section of end cold top cooler by hand sink on cooks line at 50 deg. F . Cheese was not inside of pans in unit. Do not place potentially hazardous foods on top of unit that is not in pans. hold all cold food items at 41 deg. F. or below. 2. Large cold top cooler on end of cooks line holding potentially hazardous foods between 45 and 46 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Ham and turkey wraped in plastic sitting on top section of large cold top cooler at 61 deg. F Do not place potentially hazardous foods on top of unt that is not in pans. Hold all cold foods at 41 deg. F or below. NOTE > HAM AND TURKEY WAS DISCARDED AT TIME OF INSPECTION. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 46 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored on top of box of oranges inside of walk in cooler. Remove, store all raw eggs below and away from all ready to eat food items.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. Water in bottom section of cold top cooler in wait staff area. Remove water, repair unit if needed.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. Water in bottom section of cold top cooler in wait staff area. Remove water, repair unit if needed.
Location: Wait staff area
Equipment: Cold top
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife stored between end cold top unit and steam table on cooks line. Do not place clean knives in gap between equipment. Remove knife, Clean and sanitize. 2. Ice scoop on top of ice machine. Remove. Store scoop in apporoved manner.
Location: Cook line
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife stored between end cold top unit and steam table on cooks line. Do not place clean knives in gap between equipment. Remove knife, Clean and sanitize. 2. Ice scoop on top of ice machine. Remove. Store scoop in apporoved manner.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light out in kitchen area. Repair.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled dry wiping towel on cooks line. Keep all wiping towels clean.
Location: Cook line
|
09/27/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tank not restrained by coke in box system. Restrain.
- 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: 1. White plastic container of chip beef gravey on top of steam table held at 119 deg. F Hold all hot foods at 135 deg. F. or above. NOTE > USING PLASTIC CONTAINER SITTING INSIDE OF METAL PAN OF STEAM TABLE MAY NOT WORK IN HOLDING GRAVEY AT PROPER TEMPERATURE. 2. Metal pan of Chorizo sitting on top of steam table not in space provided for pans on unit. Do not place potentially hazardous foods on top of steam tabe that is not in spots provided for pans on unit. Hold all hot foods at 135 deg. F or above. NOTE > COOK STATED THAT PAN OF CHORIZO WAS PLACED ON TOP OF UNIT ONE FOR ONE HOUR. HAD COOK REHEAT TO 165 DEG. F. AND PLACE BACK ON TOP OF UNIT USING SPACE PROVEDED FOR PANS.
Location: Cook line
Equipment: Steam table
- 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: 1. White plastic container of chip beef gravey on top of steam table held at 119 deg. F Hold all hot foods at 135 deg. F. or above. NOTE > USING PLASTIC CONTAINER SITTING INSIDE OF METAL PAN OF STEAM TABLE MAY NOT WORK IN HOLDING GRAVEY AT PROPER TEMPERATURE. 2. Metal pan of Chorizo sitting on top of steam table not in space provided for pans on unit. Do not place potentially hazardous foods on top of steam tabe that is not in spots provided for pans on unit. Hold all hot foods at 135 deg. F or above. NOTE > COOK STATED THAT PAN OF CHORIZO WAS PLACED ON TOP OF UNIT ONE FOR ONE HOUR. HAD COOK REHEAT TO 165 DEG. F. AND PLACE BACK ON TOP OF UNIT USING SPACE PROVEDED FOR PANS.
Location: Cook line
Equipment: Steam table
- 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. Two packs of cheesed wraped in plastic wrap sitting on top section of end cold top cooler by hand sink on cooks line at 50 deg. F . Cheese was not inside of pans in unit. Do not place potentially hazardous foods on top of unit that is not in pans. hold all cold food items at 41 deg. F. or below. 2. Large cold top cooler on end of cooks line holding potentially hazardous foods between 45 and 46 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Ham and turkey wraped in plastic sitting on top section of large cold top cooler at 61 deg. F Do not place potentially hazardous foods on top of unt that is not in pans. Hold all cold foods at 41 deg. F or below. NOTE > HAM AND TURKEY WAS DISCARDED AT TIME OF INSPECTION. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 46 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Two packs of cheesed wraped in plastic wrap sitting on top section of end cold top cooler by hand sink on cooks line at 50 deg. F . Cheese was not inside of pans in unit. Do not place potentially hazardous foods on top of unit that is not in pans. hold all cold food items at 41 deg. F. or below. 2. Large cold top cooler on end of cooks line holding potentially hazardous foods between 45 and 46 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Ham and turkey wraped in plastic sitting on top section of large cold top cooler at 61 deg. F Do not place potentially hazardous foods on top of unt that is not in pans. Hold all cold foods at 41 deg. F or below. NOTE > HAM AND TURKEY WAS DISCARDED AT TIME OF INSPECTION. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 46 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Two packs of cheesed wraped in plastic wrap sitting on top section of end cold top cooler by hand sink on cooks line at 50 deg. F . Cheese was not inside of pans in unit. Do not place potentially hazardous foods on top of unit that is not in pans. hold all cold food items at 41 deg. F. or below. 2. Large cold top cooler on end of cooks line holding potentially hazardous foods between 45 and 46 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Ham and turkey wraped in plastic sitting on top section of large cold top cooler at 61 deg. F Do not place potentially hazardous foods on top of unt that is not in pans. Hold all cold foods at 41 deg. F or below. NOTE > HAM AND TURKEY WAS DISCARDED AT TIME OF INSPECTION. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 46 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- 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. Two packs of cheesed wraped in plastic wrap sitting on top section of end cold top cooler by hand sink on cooks line at 50 deg. F . Cheese was not inside of pans in unit. Do not place potentially hazardous foods on top of unit that is not in pans. hold all cold food items at 41 deg. F. or below. 2. Large cold top cooler on end of cooks line holding potentially hazardous foods between 45 and 46 deg. F Repair unit so as to hold all cold foods at 41 deg. F or below. 3. Ham and turkey wraped in plastic sitting on top section of large cold top cooler at 61 deg. F Do not place potentially hazardous foods on top of unt that is not in pans. Hold all cold foods at 41 deg. F or below. NOTE > HAM AND TURKEY WAS DISCARDED AT TIME OF INSPECTION. 4. Pull out cooler drawers on cooks line holding potentially hazardous foods between 44 and 46 deg. F. Repair unit if needed so as to hold all cold foods at 41 deg. F. or below.
Location: Cook line
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored on top of box of oranges inside of walk in cooler. Remove, store all raw eggs below and away from all ready to eat food items.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. Water in bottom section of cold top cooler in wait staff area. Remove water, repair unit if needed.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize. 2. Water in bottom section of cold top cooler in wait staff area. Remove water, repair unit if needed.
Location: Wait staff area
Equipment: Cold top
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife stored between end cold top unit and steam table on cooks line. Do not place clean knives in gap between equipment. Remove knife, Clean and sanitize. 2. Ice scoop on top of ice machine. Remove. Store scoop in apporoved manner.
Location: Cook line
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Knife stored between end cold top unit and steam table on cooks line. Do not place clean knives in gap between equipment. Remove knife, Clean and sanitize. 2. Ice scoop on top of ice machine. Remove. Store scoop in apporoved manner.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. One light out in kitchen area. Repair.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: 1. Dumpster lids open. Keep lids closed.
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: 1. Soiled dry wiping towel on cooks line. Keep all wiping towels clean.
Location: Cook line
|
09/20/2012 | 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) Some foods on the cold top (closest to the restroom) were up to 46-47 F.2) Foods on the cold top at the kitchen entrance were up to 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) Some foods on the cold top (closest to the restroom) were up to 46-47 F.2) Foods on the cold top at the kitchen entrance were up to 46 F.
Location: Kitchen (front)
- 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 on the menu's or other approved method.
- 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: Observed an employee change his gloves & not wash his hands. Always wash your hands before putting on gloves & at each glove change.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The reach in cooler (by the cook line hand sink) was soiled inside.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Cook washed his hands for approximately 5 seconds.
Location: Cook line
- 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.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The threshold to the walk in cooler is damaged.
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: A pan of gravy 10-12 inches deep & 150 F was in the walk in cooler. If deep pans are used then use an ice bath to cool hot food otherwise use shallow pans..
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The 2 door reach in cooler has excessive amount of water pooling inside. Repair source of leak.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
|
06/07/2012 | 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) Some foods on the cold top (closest to the restroom) were up to 46-47 F.2) Foods on the cold top at the kitchen entrance were up to 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) Some foods on the cold top (closest to the restroom) were up to 46-47 F.2) Foods on the cold top at the kitchen entrance were up to 46 F.
Location: Kitchen (front)
- 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 on the menu's or other approved method.
- 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: Observed an employee change his gloves & not wash his hands. Always wash your hands before putting on gloves & at each glove change.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The reach in cooler (by the cook line hand sink) was soiled inside.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Cook washed his hands for approximately 5 seconds.
Location: Cook line
- 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.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The threshold to the walk in cooler is damaged.
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: A pan of gravy 10-12 inches deep & 150 F was in the walk in cooler. If deep pans are used then use an ice bath to cool hot food otherwise use shallow pans..
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The 2 door reach in cooler has excessive amount of water pooling inside. Repair source of leak.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
|
05/31/2012 | 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 cold top (closest to the restroom) were 43-51 F.2) Foods on the cold top at the kitchen entrance were up to 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 cold top (closest to the restroom) were 43-51 F.2) Foods on the cold top at the kitchen entrance were up to 46 F.
Location: Kitchen (front)
- 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 on the menu's or other approved method.
- 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: Observed an employee change his gloves & not wash his hands. Always wash your hands before putting on gloves & at each glove change.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The reach in cooler (by the cook line hand sink) was soiled inside.
Location: Cook line
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Cook washed his hands for approximately 5 seconds.
Location: Cook line
- 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.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: The threshold to the walk in cooler is damaged.
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: A pan of gravy 10-12 inches deep & 150 F was in the walk in cooler. If deep pans are used then use an ice bath to cool hot food otherwise use shallow pans..
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The 2 door reach in cooler has excessive amount of water pooling inside. Repair source of leak.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
|
05/24/2012 | 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: 1) The gravy on the cook line is 128-136 F.2) The sausage links in the pan on the grill are 112-180 F. The sausage on top are the coolest. Be sure to rotate the sausages periodically from top to bottom.
Location: Cook line
- 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: 1) The gravy on the cook line is 128-136 F.2) The sausage links in the pan on the grill are 112-180 F. The sausage on top are the coolest. Be sure to rotate the sausages periodically from top to bottom.
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: The cold top foods on the cook line are up to 46 F.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is a soiled knife on the holder (by the slicer).
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no thermometer detected for the dressing cooler in the (front of the kitchen).
Location: Kitchen (front)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The hand sink is loose. Secure & seal the sink to the wall.
Location: Kitchen
Equipment: Hand sink
|
01/27/2012 | Recheck |
- 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: 1) The gravy on the cook line is 128-136 F.2) The sausage links in the pan on the grill are 112-180 F. The sausage on top are the coolest. Be sure to rotate the sausages periodically from top to bottom.
Location: Cook line
- 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: 1) The gravy on the cook line is 128-136 F.2) The sausage links in the pan on the grill are 112-180 F. The sausage on top are the coolest. Be sure to rotate the sausages periodically from top to bottom.
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: The cold top foods on the cook line are up to 46 F.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is a soiled knife on the holder (by the slicer).
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no thermometer detected for the dressing cooler in the (front of the kitchen).
Location: Kitchen (front)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The hand sink is loose. Secure & seal the sink to the wall.
Location: Kitchen
Equipment: Hand sink
|
01/26/2012 | 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: 1) The gravy on the cook line is 128-136 F.2) The sausage links in the pan on the grill are 112-180 F. The sausage on top are the coolest. Be sure to rotate the sausages periodically from top to bottom.
Location: Cook line
- 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: 1) The gravy on the cook line is 128-136 F.2) The sausage links in the pan on the grill are 112-180 F. The sausage on top are the coolest. Be sure to rotate the sausages periodically from top to bottom.
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: The cold top foods on the cook line are up to 46 F.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is a soiled knife on the holder (by the slicer).
Location: Kitchen
- 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: There was no thermometer detected for the dressing cooler in the (front of the kitchen).
Location: Kitchen (front)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: The hand sink is loose. Secure & seal the sink to the wall.
Location: Kitchen
Equipment: Hand sink
|
01/24/2012 | Routine |
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