- Thermometer, provided
1. Provide a thermometer in all refrigerators which conatain potentially hazardous foods. 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.
- Equipment repair
1. Sandwich preparation refrigerator not cold enough for potentially hazardous food storage. Ice was being used to keep potentially hazardous foods cold enough. Repair the sandwich prep. refrigerator to function properly as designed. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
|
09/05/2014 | 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.
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING (BEHIND FRONT COUNTER - ORANGE EXT. CORD)
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TRUE BRAND REFRIGERATED TABLE IS AT 55 DEGREES F
Location: Kitchen (front)
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND BACON STORED OVER AND AMONG GREEN PEPPERS, LETTUCE, BEAN SOUP, ETC.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (back)
Equipment: Slicer
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (front)
Equipment: Make table cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: THERE ARE 18 SEATS IN THE RESTAURANT AND ROOM FOR MORE. TWO RESTROOMS ARE REQUIRED IF THE TOTAL OCCUPANCY (NUMBER OF EMPLOYEES AT ONE TIME + NUMBER OF SEATS) EXCEEDS 15.6/4/14 ONLY 14 SEATS IN DINING ROOM AND OWNER HAS APPLIED FOR A STATE VARIANCE.
Location: Restroom
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOMESTYLE REFRIGERATOR (FRIGIDARE) IN BACK KITCHEN. REPLACE WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED COMMERCIAL COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS MISSING ON THE REACH IN FREEZER.
Location: Kitchen (back)
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: BULK GREEN PEPPERS, TOMATOES, LETTUCE ON SITE. INSTALL AT LEAST A 1 COMPARTMENT STAINLESS STEEL VEGETABLE PREPARATION SINK.
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BREADING MIXTURE UNCOVERED
Location: Kitchen (front)
Equipment: -
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOOR.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Back room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FLOUR AND SUGAR BULK BINS NOT LABELED.
Location: Kitchen (back)
- Personal items (corrected)
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: CONTAINER OF VITAMINS ON SHELF ABOVE PREP TABLE NEXT TO CAKE MIXES.
Location: Kitchen (back)
- Waste handling units/capacity (corrected)
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE A GREASE DUMPSTER.
Location: Outdoor storage
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: THE GROUT IS NOT FINISHED ON THE TILE FLOOR AROUND THE DRAIN FROM THE GREASE TRAP. FINISH THE GROUT.
Location: Kitchen (back)
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Restroom
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER IN THE REFRIGERATED TABLE SO THAT YOU CAN MONITOR THE TEMPERATURE AND KNOW IF IT RISES ABOVE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
|
06/04/2014 | Pre-Licensing 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.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING (BEHIND FRONT COUNTER - ORANGE EXT. CORD)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TRUE BRAND REFRIGERATED TABLE IS AT 55 DEGREES F
Location: Kitchen (front)
Equipment: Make table cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND BACON STORED OVER AND AMONG GREEN PEPPERS, LETTUCE, BEAN SOUP, ETC.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (back)
Equipment: Slicer
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (front)
Equipment: Make table cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: THERE ARE 18 SEATS IN THE RESTAURANT AND ROOM FOR MORE. TWO RESTROOMS ARE REQUIRED IF THE TOTAL OCCUPANCY (NUMBER OF EMPLOYEES AT ONE TIME + NUMBER OF SEATS) EXCEEDS 15.
Location: Restroom
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOMESTYLE REFRIGERATOR (FRIGIDARE) IN BACK KITCHEN. REPLACE WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED COMMERCIAL COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS MISSING ON THE REACH IN FREEZER.
Location: Kitchen (back)
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: BULK GREEN PEPPERS, TOMATOES, LETTUCE ON SITE. INSTALL AT LEAST A 1 COMPARTMENT STAINLESS STEEL VEGETABLE PREPARATION SINK.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BREADING MIXTURE UNCOVERED
Location: Kitchen (front)
Equipment: -
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOOR.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FLOUR AND SUGAR BULK BINS NOT LABELED.
Location: Kitchen (back)
- Personal items
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: CONTAINER OF VITAMINS ON SHELF ABOVE PREP TABLE NEXT TO CAKE MIXES.
Location: Kitchen (back)
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE A GREASE DUMPSTER.
Location: Outdoor storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: THE GROUT IS NOT FINISHED ON THE TILE FLOOR AROUND THE DRAIN FROM THE GREASE TRAP. FINISH THE GROUT.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER IN THE REFRIGERATED TABLE SO THAT YOU CAN MONITOR THE TEMPERATURE AND KNOW IF IT RISES ABOVE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
|
02/04/2014 | Pre-Licensing 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.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING (BEHIND FRONT COUNTER - ORANGE EXT. CORD)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TRUE BRAND REFRIGERATED TABLE IS AT 55 DEGREES F
Location: Kitchen (front)
Equipment: Make table cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND BACON STORED OVER AND AMONG GREEN PEPPERS, LETTUCE, BEAN SOUP, ETC.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (back)
Equipment: Slicer
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (front)
Equipment: Make table cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: THERE ARE 18 SEATS IN THE RESTAURANT AND ROOM FOR MORE. TWO RESTROOMS ARE REQUIRED IF THE TOTAL OCCUPANCY (NUMBER OF EMPLOYEES AT ONE TIME + NUMBER OF SEATS) EXCEEDS 15.
Location: Restroom
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOMESTYLE REFRIGERATOR (FRIGIDARE) IN BACK KITCHEN. REPLACE WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED COMMERCIAL COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS MISSING ON THE REACH IN FREEZER.
Location: Kitchen (back)
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: BULK GREEN PEPPERS, TOMATOES, LETTUCE ON SITE. INSTALL AT LEAST A 1 COMPARTMENT STAINLESS STEEL VEGETABLE PREPARATION SINK.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BREADING MIXTURE UNCOVERED
Location: Kitchen (front)
Equipment: -
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOOR.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FLOUR AND SUGAR BULK BINS NOT LABELED.
Location: Kitchen (back)
- Personal items
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: CONTAINER OF VITAMINS ON SHELF ABOVE PREP TABLE NEXT TO CAKE MIXES.
Location: Kitchen (back)
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE A GREASE DUMPSTER.
Location: Outdoor storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: THE GROUT IS NOT FINISHED ON THE TILE FLOOR AROUND THE DRAIN FROM THE GREASE TRAP. FINISH THE GROUT.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER IN THE REFRIGERATED TABLE SO THAT YOU CAN MONITOR THE TEMPERATURE AND KNOW IF IT RISES ABOVE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
|
01/29/2014 | Pre-Licensing 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.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING (BEHIND FRONT COUNTER - ORANGE EXT. CORD)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TRUE BRAND REFRIGERATED TABLE IS AT 55 DEGREES F
Location: Kitchen (front)
Equipment: Make table cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND BACON STORED OVER AND AMONG GREEN PEPPERS, LETTUCE, BEAN SOUP, ETC.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (back)
Equipment: Slicer
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (front)
Equipment: Make table cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: THERE ARE 18 SEATS IN THE RESTAURANT AND ROOM FOR MORE. TWO RESTROOMS ARE REQUIRED IF THE TOTAL OCCUPANCY (NUMBER OF EMPLOYEES AT ONE TIME + NUMBER OF SEATS) EXCEEDS 15.
Location: Restroom
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOMESTYLE REFRIGERATOR (FRIGIDARE) IN BACK KITCHEN. REPLACE WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED COMMERCIAL COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS MISSING ON THE REACH IN FREEZER.
Location: Kitchen (back)
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: BULK GREEN PEPPERS, TOMATOES, LETTUCE ON SITE. INSTALL AT LEAST A 1 COMPARTMENT STAINLESS STEEL VEGETABLE PREPARATION SINK.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BREADING MIXTURE UNCOVERED
Location: Kitchen (front)
Equipment: -
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOOR.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FLOUR AND SUGAR BULK BINS NOT LABELED.
Location: Kitchen (back)
- Personal items
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: CONTAINER OF VITAMINS ON SHELF ABOVE PREP TABLE NEXT TO CAKE MIXES.
Location: Kitchen (back)
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE A GREASE DUMPSTER.
Location: Outdoor storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: THE GROUT IS NOT FINISHED ON THE TILE FLOOR AROUND THE DRAIN FROM THE GREASE TRAP. FINISH THE GROUT.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER IN THE REFRIGERATED TABLE SO THAT YOU CAN MONITOR THE TEMPERATURE AND KNOW IF IT RISES ABOVE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
|
01/22/2014 | Pre-Licensing 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.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING (BEHIND FRONT COUNTER - ORANGE EXT. CORD)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TRUE BRAND REFRIGERATED TABLE IS AT 55 DEGREES F
Location: Kitchen (front)
Equipment: Make table cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND BACON STORED OVER AND AMONG GREEN PEPPERS, LETTUCE, BEAN SOUP, ETC.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (back)
Equipment: Slicer
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (front)
Equipment: Make table cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: THERE ARE 18 SEATS IN THE RESTAURANT AND ROOM FOR MORE. TWO RESTROOMS ARE REQUIRED IF THE TOTAL OCCUPANCY (NUMBER OF EMPLOYEES AT ONE TIME + NUMBER OF SEATS) EXCEEDS 15.
Location: Restroom
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOMESTYLE REFRIGERATOR (FRIGIDARE) IN BACK KITCHEN. REPLACE WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED COMMERCIAL COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS MISSING ON THE REACH IN FREEZER.
Location: Kitchen (back)
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: BULK GREEN PEPPERS, TOMATOES, LETTUCE ON SITE. INSTALL AT LEAST A 1 COMPARTMENT STAINLESS STEEL VEGETABLE PREPARATION SINK.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BREADING MIXTURE UNCOVERED
Location: Kitchen (front)
Equipment: -
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOOR.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FLOUR AND SUGAR BULK BINS NOT LABELED.
Location: Kitchen (back)
- Personal items
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: CONTAINER OF VITAMINS ON SHELF ABOVE PREP TABLE NEXT TO CAKE MIXES.
Location: Kitchen (back)
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE A GREASE DUMPSTER.
Location: Outdoor storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: THE GROUT IS NOT FINISHED ON THE TILE FLOOR AROUND THE DRAIN FROM THE GREASE TRAP. FINISH THE GROUT.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER IN THE REFRIGERATED TABLE SO THAT YOU CAN MONITOR THE TEMPERATURE AND KNOW IF IT RISES ABOVE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
|
01/14/2014 | Pre-Licensing 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.
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: DISCONTINUE USING EXTENSION CORDS FOR PERMANENT WIRING (BEHIND FRONT COUNTER - ORANGE EXT. CORD)
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TRUE BRAND REFRIGERATED TABLE IS AT 55 DEGREES F
Location: Kitchen (front)
Equipment: Make table cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND BACON STORED OVER AND AMONG GREEN PEPPERS, LETTUCE, BEAN SOUP, ETC.
Location: Kitchen (back)
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Make table cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (front)
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUPMENT USED WITH POTENTIALLY HAZARDOUS FOOD MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. EQUIPMENT USED WITH NON-POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED AT LEAST EVERY 24 HOURS.
Location: Kitchen (back)
Equipment: Slicer
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (back)
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ITEMS IN COOLERS WERE OPENED AND HAD NO DATE MARKING. SALAD DRESSINGS, BEAN SOUP,
Location: Kitchen (front)
Equipment: Make table cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: THERE ARE 18 SEATS IN THE RESTAURANT AND ROOM FOR MORE. TWO RESTROOMS ARE REQUIRED IF THE TOTAL OCCUPANCY (NUMBER OF EMPLOYEES AT ONE TIME + NUMBER OF SEATS) EXCEEDS 15.
Location: Restroom
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: HOMESTYLE REFRIGERATOR (FRIGIDARE) IN BACK KITCHEN. REPLACE WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) APPROVED COMMERCIAL COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FAN GUARDS MISSING ON THE REACH IN FREEZER.
Location: Kitchen (back)
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: ANCHOR AND SEAL THE 3-BAY SINK TO THE WALL.
Location: Kitchen
Equipment: 3-bay
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: BULK GREEN PEPPERS, TOMATOES, LETTUCE ON SITE. INSTALL AT LEAST A 1 COMPARTMENT STAINLESS STEEL VEGETABLE PREPARATION SINK.
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: BREADING MIXTURE UNCOVERED
Location: Kitchen (front)
Equipment: -
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: INSTALL SELF CLOSURE ON RESTROOM DOOR.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE A PH TEST KIT FOR CHLORINE SANITIZER.
Location: Kitchen
Equipment: 3-bay
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: FLOUR AND SUGAR BULK BINS NOT LABELED.
Location: Kitchen (back)
- Personal items
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: CONTAINER OF VITAMINS ON SHELF ABOVE PREP TABLE NEXT TO CAKE MIXES.
Location: Kitchen (back)
- Waste handling units/capacity
Areas for refuse, recyclables and returnables are of insufficient capacity or availability.
Correction: Provide sufficient numbers or capacity of trash receptacles in all areas.
Comments: PROVIDE A GREASE DUMPSTER.
Location: Outdoor storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: THE GROUT IS NOT FINISHED ON THE TILE FLOOR AROUND THE DRAIN FROM THE GREASE TRAP. FINISH THE GROUT.
Location: Kitchen (back)
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FRONT KITCHEN MISSING COVE BASE. WHERE COVE BASE HAS BEEN APPLIED IT APPEARS TO NOT BE COMPLETELY SEALED.INSTALL COVE BASE IN RESTROOM
Location: Restroom
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER IN THE REFRIGERATED TABLE SO THAT YOU CAN MONITOR THE TEMPERATURE AND KNOW IF IT RISES ABOVE 41 DEGREES F.
Location: Kitchen (front)
Equipment: Make table cooler
|
12/11/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MARBLES CAFE, 7023 KENSINGTON DR, Indianapolis, IN »