- Cold holding (corrected)
1. Walk-in refrigerator not cold enough for potentially hazardous food storage. Move potentially hazardous food to another properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- No hand washing (when) (corrected)
1. Employee observed putting on food gloves without washing their hands before they put them on their hands. 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 before putting on a new pair of food gloves.
- Chemical sanitizer concentration (corrected)
1. No sanitizer being dispensed by dish machine. Sanitizer bucket emply. Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Dumpster lids open (corrected)
1. Close dumpster lids when not in use. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Physical facility repair (corrected)
1. Repair all lights in the kitchen to function properly. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled (corrected)
1. Clean the area bihend East wait area drink dispenser and adjacent counter. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair (corrected)
1. The reach-in True refrigerator at West end of cook line has sharp metal exposed st door handle. Repair so the sharp metal is covered or dull edge. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the shelving where soiled in walk-in refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
1. No hand soap provided at hand sinks in kitchen area.
Correction: Provide soap at all hand sinks at all times.
|
09/25/2014 | Recheck |
- Cold holding
1. Walk-in refrigerator not cold enough for potentially hazardous food storage. Move potentially hazardous food to another properly functioning refrigerator. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- No hand washing (when)
1. Employee observed putting on food gloves without washing their hands before they put them on their hands. 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 before putting on a new pair of food gloves.
- Chemical sanitizer concentration (corrected on site)
1. No sanitizer being dispensed by dish machine. Sanitizer bucket emply. Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Dumpster lids open
1. Close dumpster lids when not in use. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Physical facility repair
1. Repair all lights in the kitchen to function properly. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Walls, floors, etc/soiled
1. Clean the area bihend East wait area drink dispenser and adjacent counter. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. The reach-in True refrigerator at West end of cook line has sharp metal exposed st door handle. Repair so the sharp metal is covered or dull edge. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the shelving where soiled in walk-in refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Hand sink/soap (corrected on site)
1. No hand soap provided at hand sinks in kitchen area.
Correction: Provide soap at all hand sinks at all times.
|
09/22/2014 | Routine |
| No violation noted during this evaluation. | 09/10/2014 | Non-Illness Complaint |
- Chemical sanitizer concentration (corrected)
1. Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Use sanitizer test strips and visually monitor chemicals.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Dumpster lids open (corrected)
1. Close dumpster lids when not being loaded. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items (corrected)
1. Clean up trash around dumpster and dispose of properly. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Walls, floors, etc/soiled (corrected)
1. Clean the rear kithcen exit door where hands touch. 2. Clean the area behind East wait area drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled (corrected)
1. Clean the rear kithcen exit door where hands touch. 2. Clean the area behind East wait area drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided (corrected)
1. Provide a thermometer in the Pepsi refrigerator where milk is located. 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.
- No test kit (corrected)
1. 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.
|
03/24/2014 | Recheck |
- Chemical sanitizer concentration (corrected on site)
1. Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing. Use sanitizer test strips and visually monitor chemicals.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
- Dumpster lids open
1. Close dumpster lids when not being loaded. Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items
1. Clean up trash around dumpster and dispose of properly. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Walls, floors, etc/soiled
1. Clean the rear kithcen exit door where hands touch. 2. Clean the area behind East wait area drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Walls, floors, etc/soiled
1. Clean the rear kithcen exit door where hands touch. 2. Clean the area behind East wait area drink dispenser. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Thermometer, provided
1. Provide a thermometer in the Pepsi refrigerator where milk is located. 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.
- No test kit (corrected on site)
1. 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.
|
03/17/2014 | Routine |
- Protected outer openings (corrected)
1. Repair the floor at rear kitchen exit door so no gaps are present for pests to enter. Eliminate gap where floor tile is damaged. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Physical facility repair (corrected)
1. Repair the walk-in freezer door and sea so it shuts properly as designed. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Non food contact surface cleaning frequency (corrected)
1. Clean the underside of door handles on bottom doors of prep. refrigerators located on main prep. line of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Light shields (corrected)
1. Provide a shield on light in the walk-in freezer. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
|
11/01/2013 | Recheck |
- Protected outer openings
1. Repair the floor at rear kitchen exit door so no gaps are present for pests to enter. Eliminate gap where floor tile is damaged. Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
- Physical facility repair
1. Repair the walk-in freezer door and sea so it shuts properly as designed. Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
- Non food contact surface cleaning frequency
1. Clean the underside of door handles on bottom doors of prep. refrigerators located on main prep. line of soil. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
- Light shields
1. Provide a shield on light in the walk-in freezer. Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
|
10/17/2013 | Routine |
- Cold holding (corrected)
1. Salad prep. refrigerator not cold enough for potentially hazardous food storage. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact cleaning frequency (corrected)
1. Inside of salad barrel soiled. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items
1. Dumpster pad soiled with grease and trash. Clean dumpster pad and place trash in dumpster. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Walls, floors, etc/soiled (corrected)
1. Pooling water on floor near water heater. Eliminate water. Maintain clean the dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Wire shelving in walk-in refrigerator soiled. Clean wire shelving where soiled. 2. Top of oven on cook line soiled. Clean the top of oven. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
05/20/2013 | Recheck |
- Cold holding
1. Salad prep. refrigerator not cold enough for potentially hazardous food storage. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Food contact cleaning frequency
1. Inside of salad barrel soiled. Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items
1. Dumpster pad soiled with grease and trash. Clean dumpster pad and place trash in dumpster. Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
- Walls, floors, etc/soiled
1. Pooling water on floor near water heater. Eliminate water. Maintain clean the dry. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Non food contact surface cleaning frequency
1. Wire shelving in walk-in refrigerator soiled. Clean wire shelving where soiled. 2. Top of oven on cook line soiled. Clean the top of oven. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
05/13/2013 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding (corrected)
Reach-in TRUE refrigerator located at West end of prep. line not cold enough. Do not use for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- First aid storage (Critical) (corrected)
Do not store medicine next to the edible taco salad shells. First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Food storage (corrected)
Non food items in contact with edible taco salad shells. Protect taco bowls from contaiminationFood stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Clean the inside of ice maker ice bin where soiled. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
|
12/14/2012 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
- Cold holding
Reach-in TRUE refrigerator located at West end of prep. line not cold enough. Do not use for potentially hazardous food storage until cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- First aid storage (Critical)
Do not store medicine next to the edible taco salad shells. First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Food storage
Non food items in contact with edible taco salad shells. Protect taco bowls from contaiminationFood stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
- Non potentially hazardous food contact surface(s) soiled
Clean the inside of ice maker ice bin where soiled. Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
|
12/07/2012 | Routine |
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Improper sanitizing of utensil(s) and equipment (corrected)
The dish machine sanitizer line was cut and dish machine has not been sanitizing properly for a while. Ware ran through the dish machine earlier needs to be sanitized properly. Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- 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.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
07/12/2012 | Recheck |
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding (corrected)
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Progress must be made or a citation may be given.
- Improper sanitizing of utensil(s) and equipment (corrected)
The dish machine sanitizer line was cut and dish machine has not been sanitizing properly for a while. Ware ran through the dish machine earlier needs to be sanitized properly. Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- 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.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
07/05/2012 | Recheck |
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough near door. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough near door. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough near door. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough near door. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough near door. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough near door. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough near door. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Cold holding
1. The prep. refrigerator where tuna salad is located is not cold enough on top shelf. 2. The walk-in refrigerator is not cold enough near door. Use a thermometer to monitor temperatures of potentially hazardous foods and take measure to ensure they are being held cold enough. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Improper sanitizing of utensil(s) and equipment
The dish machine sanitizer line was cut and dish machine has not been sanitizing properly for a while. Ware ran through the dish machine earlier needs to be sanitized properly. Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
- 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.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
06/27/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Maintenance tool cleaning location (corrected)
Maintenance tools cleaned at improper locations.
Correction: 1. Employee observe cleaning broom in disposal. Clean brooms in service sink. Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard cracked plastic lid on salad barrel. 2. Discard cracked plastic salad ingredient containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard cracked plastic lid on salad barrel. 2. Discard cracked plastic salad ingredient containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the rear exit kitchen door where hands touch of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
|
02/16/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
Comments: Note: Salad prep. refrigerator and West prep. refrigerator on cook line still not cold enough for potentiallly hazardous food storage. Salad prep. at 45 degrees F. West prep. refrigerator 45-47 degrees F.
- Maintenance tool cleaning location (corrected)
Maintenance tools cleaned at improper locations.
Correction: 1. Employee observe cleaning broom in disposal. Clean brooms in service sink. Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard cracked plastic lid on salad barrel. 2. Discard cracked plastic salad ingredient containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: 1. Discard cracked plastic lid on salad barrel. 2. Discard cracked plastic salad ingredient containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the rear exit kitchen door where hands touch of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
|
02/14/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: 1. Walk-in refrigerator holding at 44 degrees F. 2. West prep. refrigerator holding at 45 degrees F. 3. Salad prep. refrigerator holding at 47 degrees F. Potentially hazardous cold foods shall be held at 41 degrees F or lower. Ensure potentially hazardous ready to eat food is discarded after 4 days or less until units are maintaining 41 degrees F or less.
- Maintenance tool cleaning location
Maintenance tools cleaned at improper locations.
Correction: 1. Employee observe cleaning broom in disposal. Clean brooms in service sink. Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard cracked plastic lid on salad barrel. 2. Discard cracked plastic salad ingredient containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: 1. Discard cracked plastic lid on salad barrel. 2. Discard cracked plastic salad ingredient containers. Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: 1. Clean the rear exit kitchen door where hands touch of soil. The physical facilities shall be cleaned as often as necessary to keep clean.
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02/10/2012 | Routine |
Restaurant representatives - add corrected or new information about LINCOLN SQUARE RESTAURANT, 7308 E 21ST ST, Indianapolis, IN »