- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAINS BACKING UP IN ENTIRE BAKERY AREA. EMPLOYEES TRACKING WASTE WATER IN OTHER FOOD PREP AREAS. ESTABLISHMENT MUST CLOSE IMMEDIATELY UNTIL ALL DRAIN LINES HAVE BEEN CLEARED. MANAGER CONTACTED PLUMBER AND IS SCHEDULED TO ARRIVE SHORTLY.------------------------------------------------------06/18/14:1. HANDSINK VACUUM BREAKER IS LEAKING. 2. HANDSINK PLUMBING UNDERNEATH IS LEAKING. PLUMBER CONTRACTOR ONSITE DURING INSPECTION. PLUMBER NEEDS TO ORDER PARTS TO REPAIR HANDSINK PLUMBING FIXTURES.
Location: Bakery area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAINS BACKING UP IN ENTIRE BAKERY AREA. EMPLOYEES TRACKING WASTE WATER IN OTHER FOOD PREP AREAS. ESTABLISHMENT MUST CLOSE IMMEDIATELY UNTIL ALL DRAIN LINES HAVE BEEN CLEARED. MANAGER CONTACTED PLUMBER AND IS SCHEDULED TO ARRIVE SHORTLY.------------------------------------------------------06/18/14:1. HANDSINK VACUUM BREAKER IS LEAKING. 2. HANDSINK PLUMBING UNDERNEATH IS LEAKING. PLUMBER CONTRACTOR ONSITE DURING INSPECTION. PLUMBER NEEDS TO ORDER PARTS TO REPAIR HANDSINK PLUMBING FIXTURES.
Location: Bakery area
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS IN ENTIRE BACK PREP AREA CONTAMINATED BY RAW SEWAGE.CLEAN AND SANITZE ENTIRE BACK PREP AND SERVICE COUNTER AREAS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS IN ENTIRE BACK PREP AREA CONTAMINATED BY RAW SEWAGE.CLEAN AND SANITZE ENTIRE BACK PREP AND SERVICE COUNTER AREAS.
Location: Bakery area
|
06/19/2014 | Recheck |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAINS BACKING UP IN ENTIRE BAKERY AREA. EMPLOYEES TRACKING WASTE WATER IN OTHER FOOD PREP AREAS. ESTABLISHMENT MUST CLOSE IMMEDIATELY UNTIL ALL DRAIN LINES HAVE BEEN CLEARED. MANAGER CONTACTED PLUMBER AND IS SCHEDULED TO ARRIVE SHORTLY.------------------------------------------------------06/18/14:1. HANDSINK VACUUM BREAKER IS LEAKING. 2. HANDSINK PLUMBING UNDERNEATH IS LEAKING. PLUMBER CONTRACTOR ONSITE DURING INSPECTION. PLUMBER NEEDS TO ORDER PARTS TO REPAIR HANDSINK PLUMBING FIXTURES.
Location: Bakery area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAINS BACKING UP IN ENTIRE BAKERY AREA. EMPLOYEES TRACKING WASTE WATER IN OTHER FOOD PREP AREAS. ESTABLISHMENT MUST CLOSE IMMEDIATELY UNTIL ALL DRAIN LINES HAVE BEEN CLEARED. MANAGER CONTACTED PLUMBER AND IS SCHEDULED TO ARRIVE SHORTLY.------------------------------------------------------06/18/14:1. HANDSINK VACUUM BREAKER IS LEAKING. 2. HANDSINK PLUMBING UNDERNEATH IS LEAKING. PLUMBER CONTRACTOR ONSITE DURING INSPECTION. PLUMBER NEEDS TO ORDER PARTS TO REPAIR HANDSINK PLUMBING FIXTURES.
Location: Bakery area
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOORS IN ENTIRE BACK PREP AREA CONTAMINATED BY RAW SEWAGE.CLEAN AND SANITZE ENTIRE BACK PREP AND SERVICE COUNTER AREAS.
|
06/18/2014 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cooked ham and cheese are stored under raw meat in the prep top reach in cooler. cos 2. Egg batter stored above ready to eat foods in the bakery reach in cooler. cos
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cooked ham and cheese are stored under raw meat in the prep top reach in cooler. cos 2. Egg batter stored above ready to eat foods in the bakery reach in cooler. cos
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: A container of cracker crumbs were not labeled.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal and recaulk where needed.
Location: Dish machine area
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee food was improperly stored in the reach in cooler. Please store employee food in a seperate area.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The door handles on the reach in coolers in the front area are soiled from food debris. Please wipe the door handles more frequently and/or when contamination occurs. Salad reach in's 2. The outer sufaces (sides) of the deep friers are heavily soiled with a accumulated grease.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The door handles on the reach in coolers in the front area are soiled from food debris. Please wipe the door handles more frequently and/or when contamination occurs. Salad reach in's 2. The outer sufaces (sides) of the deep friers are heavily soiled with a accumulated grease.
Location: Kitchen
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: The interior of the dish machine and curtain are heavily soiled from an accumulation of food debris.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- 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 santizer strips asap.
Location: Dish machine area
Equipment: Dishmachine
|
06/18/2014 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cooked ham and cheese are stored under raw meat in the prep top reach in cooler. cos 2. Egg batter stored above ready to eat foods in the bakery reach in cooler. cos
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Cooked ham and cheese are stored under raw meat in the prep top reach in cooler. cos 2. Egg batter stored above ready to eat foods in the bakery reach in cooler. cos
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: A container of cracker crumbs were not labeled.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal and recaulk where needed.
Location: Dish machine area
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee food was improperly stored in the reach in cooler. Please store employee food in a seperate area.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The door handles on the reach in coolers in the front area are soiled from food debris. Please wipe the door handles more frequently and/or when contamination occurs. Salad reach in's 2. The outer sufaces (sides) of the deep friers are heavily soiled with a accumulated grease.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The door handles on the reach in coolers in the front area are soiled from food debris. Please wipe the door handles more frequently and/or when contamination occurs. Salad reach in's 2. The outer sufaces (sides) of the deep friers are heavily soiled with a accumulated grease.
Location: Kitchen
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) 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.
Comments: The interior of the dish machine and curtain are heavily soiled from an accumulation of food debris.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- 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 santizer strips asap.
Location: Dish machine area
Equipment: Dishmachine
|
06/09/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHTS WERE OUT IN ALL THE HOODS. 2. LIGHTS WERE OUT IN THE DISH MACHINE AREA3. LIGHTING WERE OUT NEAR THE ROAST BEEF OVENS REPLACE LIGHTING THROUGTH THE KITCHEN.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHTS WERE OUT IN ALL THE HOODS. 2. LIGHTS WERE OUT IN THE DISH MACHINE AREA3. LIGHTING WERE OUT NEAR THE ROAST BEEF OVENS REPLACE LIGHTING THROUGTH THE KITCHEN.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT ARE SOILED FROM DUST A ND GREASE RESIDUE. REMOVE VENT AN CLEAN AND SANITIZE
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE CEILING AND THE EQUIPMENT HANDING FROM THE CEILING ARE SOILED FROM AN ACCUMULATION OF DUST. PLEASE CLEAN THE CEILING , LIGHT FIXTURES, AND CEILING VENTS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE CEILING AND THE EQUIPMENT HANDING FROM THE CEILING ARE SOILED FROM AN ACCUMULATION OF DUST. PLEASE CLEAN THE CEILING , LIGHT FIXTURES, AND CEILING VENTS.
Location: Bakery area
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Comments: 2 DOOR TRANLSEN COOLER IS SOILED IN THE INTERIOR AT THE BOTTOM. ALSO THE DOOR HANDLES ARE SOILED AND SHOULD BE CLEAN WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: OUT OF PAPER TOWELS AT THE HAND SINK. COS
Location: Kitchen (back)
Equipment: Hand sink
|
12/16/2013 | Routine |
| No violation noted during this evaluation. | 09/05/2013 | Non-Illness Complaint |
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: PLASTIC BAG WITH TO GO CONTAINERS STORED IN IT WAS STORED ON THE FLOOR NEAR THER BEVERAGE TUBES. PLEASE FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: THE FLOOR IS SOILED UNDER THE COOKING EQUIPMENT AND ALONG THE WALL THROUGHT OUT THE KITCHEN. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE BOTTOM SURFACE ON ALL PREP TABELES IN THE BAKERY AREA ARE SOILED . CLEAN WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) 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.
Comments: PLASTIC CONTAINER LID WERE SOILED . PLEASE CLEAN MORE FREQUENTLY WHEN CONTAMINATION OCCURS.
Location: Bakery area
Equipment: -
|
08/02/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PORK LOIN DISPLAYED ON THE LINE WAS NOT AT THE PROPER TEMPERATURE OF 135 OR ABOVE .
Location: Kitchen (front)
Equipment: Buffet
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE TOUCHED A DINNER ROLL WITH HIS BARE HANDS
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPLOYEE'S ARE USING THE HAND SINK FOR PURPOSED OTHER THAN HAND WASHING. KNIFE AND PIE CUTTER WERE STORED INTHE HAND SINK. PLEASE DON'T USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: PAN OF PUDDING WAS NOT LABLED
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING PANS WAS NOT SANTIZING THE THEM AFTER BEING WASHED AND RINSED. ENSURE EMPLOYEE ARE USING THE PROPER PROCEDURE WHEN WASHING DISHES. WASH RINSE
Location: Dish machine area
Equipment: 3-bay
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: ENSURE THAT EMPLOYEES WHO WASH DISHES ARE AWARE OF THE PROPER CONCENTRATION OF THE SANITIZER BEING USED. ALSO HOW TO TEST THE CONCENTRATION.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE'S ON THE FRONT SERVING LINE WERE NOT WEARING HAIR RESTAINTS.2. EMPLOYEE IN THE BAKING ARE DID NOT HAVE OPN HAIR RESTAINTSPLEASE ENSURE THAT ALL FOOD EMPLOYEE'S HAVE PROPER HAIR RESTAINTS ALSO ENSURE THAT EMPLOYEE'S ARE WEAR RESTAINT WHEN HANDLING FOOD.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE CELL PHONE STORED NEAR FOOD ON THE METAL SHELVES. STORE PERSONAL ITEMS AWAY FROM FOOD.
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. CLEAN PANS STORED ON THE FLOOR. 2. EMPLOYEE LEANED A CLEAN SHEET PAN UP AGAINST THE 3 BAY AND FLOOR.PLEASE STORE CLEANED EQUIPMENT 6 INCHES ABOVE THE FLOOR
Location: Kitchen
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. CLEAN PANS STORED ON THE FLOOR. 2. EMPLOYEE LEANED A CLEAN SHEET PAN UP AGAINST THE 3 BAY AND FLOOR.PLEASE STORE CLEANED EQUIPMENT 6 INCHES ABOVE THE FLOOR
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN CEILING TILE, VENTS, AND FOAM BLACK TUBING ALONE THE PIPES WHERE NEEDED IN THE KITCHEN AREA.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. BAG OF SAUSAGE THAWING IN A PAN ON THE STOVE 2. SEVERAL BOXES OF FROZEN PEAS WERE SITTING OUT AT ROOM TEMP.PLEASE THAW USING THE ABOVE CORRTIVE ACTIONS.
Location: Kitchen
Equipment: Stove
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. BAG OF SAUSAGE THAWING IN A PAN ON THE STOVE 2. SEVERAL BOXES OF FROZEN PEAS WERE SITTING OUT AT ROOM TEMP.PLEASE THAW USING THE ABOVE CORRTIVE ACTIONS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: 1. CURTAIN ON BOTH ENDS OF THE DISH MACHINE ARE SOILED PLEASE CLEAN OR REPLACE .2. SPRAY HOSE NEAR THE DISH MACHINE WAS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.3. METAL FOOD STORAGE SHELVES WERE SOILED. PLEASE CLEAN MORE FREQUENTLY. 4. MILK COOLER WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: 1. CURTAIN ON BOTH ENDS OF THE DISH MACHINE ARE SOILED PLEASE CLEAN OR REPLACE .2. SPRAY HOSE NEAR THE DISH MACHINE WAS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.3. METAL FOOD STORAGE SHELVES WERE SOILED. PLEASE CLEAN MORE FREQUENTLY. 4. MILK COOLER WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: 1. CURTAIN ON BOTH ENDS OF THE DISH MACHINE ARE SOILED PLEASE CLEAN OR REPLACE .2. SPRAY HOSE NEAR THE DISH MACHINE WAS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.3. METAL FOOD STORAGE SHELVES WERE SOILED. PLEASE CLEAN MORE FREQUENTLY. 4. MILK COOLER WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: 1. CURTAIN ON BOTH ENDS OF THE DISH MACHINE ARE SOILED PLEASE CLEAN OR REPLACE .2. SPRAY HOSE NEAR THE DISH MACHINE WAS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.3. METAL FOOD STORAGE SHELVES WERE SOILED. PLEASE CLEAN MORE FREQUENTLY. 4. MILK COOLER WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
|
04/02/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PORK LOIN DISPLAYED ON THE LINE WAS NOT AT THE PROPER TEMPERATURE OF 135 OR ABOVE .
Location: Kitchen (front)
Equipment: Buffet
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE TOUCHED A DINNER ROLL WITH HIS BARE HANDS
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: EMPLOYEE'S ARE USING THE HAND SINK FOR PURPOSED OTHER THAN HAND WASHING. KNIFE AND PIE CUTTER WERE STORED INTHE HAND SINK. PLEASE DON'T USE THE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: PAN OF PUDDING WAS NOT LABLED
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. EMPLOYEE WASHING PANS WAS NOT SANTIZING THE THEM AFTER BEING WASHED AND RINSED. ENSURE EMPLOYEE ARE USING THE PROPER PROCEDURE WHEN WASHING DISHES. WASH RINSE
Location: Dish machine area
Equipment: 3-bay
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: ENSURE THAT EMPLOYEES WHO WASH DISHES ARE AWARE OF THE PROPER CONCENTRATION OF THE SANITIZER BEING USED. ALSO HOW TO TEST THE CONCENTRATION.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE'S ON THE FRONT SERVING LINE WERE NOT WEARING HAIR RESTAINTS.2. EMPLOYEE IN THE BAKING ARE DID NOT HAVE OPN HAIR RESTAINTSPLEASE ENSURE THAT ALL FOOD EMPLOYEE'S HAVE PROPER HAIR RESTAINTS ALSO ENSURE THAT EMPLOYEE'S ARE WEAR RESTAINT WHEN HANDLING FOOD.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE CELL PHONE STORED NEAR FOOD ON THE METAL SHELVES. STORE PERSONAL ITEMS AWAY FROM FOOD.
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. CLEAN PANS STORED ON THE FLOOR. 2. EMPLOYEE LEANED A CLEAN SHEET PAN UP AGAINST THE 3 BAY AND FLOOR.PLEASE STORE CLEANED EQUIPMENT 6 INCHES ABOVE THE FLOOR
Location: Kitchen
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: 1. CLEAN PANS STORED ON THE FLOOR. 2. EMPLOYEE LEANED A CLEAN SHEET PAN UP AGAINST THE 3 BAY AND FLOOR.PLEASE STORE CLEANED EQUIPMENT 6 INCHES ABOVE THE FLOOR
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN CEILING TILE, VENTS, AND FOAM BLACK TUBING ALONE THE PIPES WHERE NEEDED IN THE KITCHEN AREA.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. BAG OF SAUSAGE THAWING IN A PAN ON THE STOVE 2. SEVERAL BOXES OF FROZEN PEAS WERE SITTING OUT AT ROOM TEMP.PLEASE THAW USING THE ABOVE CORRTIVE ACTIONS.
Location: Kitchen
Equipment: Stove
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. BAG OF SAUSAGE THAWING IN A PAN ON THE STOVE 2. SEVERAL BOXES OF FROZEN PEAS WERE SITTING OUT AT ROOM TEMP.PLEASE THAW USING THE ABOVE CORRTIVE ACTIONS.
Location: Kitchen
- Non potentially hazardous food contact surface(s) 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.
Comments: 1. CURTAIN ON BOTH ENDS OF THE DISH MACHINE ARE SOILED PLEASE CLEAN OR REPLACE .2. SPRAY HOSE NEAR THE DISH MACHINE WAS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.3. METAL FOOD STORAGE SHELVES WERE SOILED. PLEASE CLEAN MORE FREQUENTLY. 4. MILK COOLER WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) 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.
Comments: 1. CURTAIN ON BOTH ENDS OF THE DISH MACHINE ARE SOILED PLEASE CLEAN OR REPLACE .2. SPRAY HOSE NEAR THE DISH MACHINE WAS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.3. METAL FOOD STORAGE SHELVES WERE SOILED. PLEASE CLEAN MORE FREQUENTLY. 4. MILK COOLER WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
- Non potentially hazardous food contact surface(s) 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.
Comments: 1. CURTAIN ON BOTH ENDS OF THE DISH MACHINE ARE SOILED PLEASE CLEAN OR REPLACE .2. SPRAY HOSE NEAR THE DISH MACHINE WAS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.3. METAL FOOD STORAGE SHELVES WERE SOILED. PLEASE CLEAN MORE FREQUENTLY. 4. MILK COOLER WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) 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.
Comments: 1. CURTAIN ON BOTH ENDS OF THE DISH MACHINE ARE SOILED PLEASE CLEAN OR REPLACE .2. SPRAY HOSE NEAR THE DISH MACHINE WAS HEAVILY SOILED FROM FOOD DEBRIS. PLEASE CLEAN MORE FREQUENTLY.3. METAL FOOD STORAGE SHELVES WERE SOILED. PLEASE CLEAN MORE FREQUENTLY. 4. MILK COOLER WAS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
|
03/18/2013 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Prep top True cooler was soiled in the meat area. Please clean and sanitize cooler more frequently. cos
Location: Kitchen
Equipment: Prep Top Cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vents soiled on hood system. Scheduled to be clean today.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small prep table on wheels with the mixer stored on top was heavily soiled(Vegtable area). Please clean and sanitize more frequently
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Small prep table on wheels with the mixer stored on top was heavily soiled(Vegtable area). Please clean and sanitize more frequently
Location: Kitchen
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Shield missing from light bulbon the hood system. ON ORDER
Location: Kitchen
Equipment: -
|
11/19/2012 | Routine |
- 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 MEAT STORED OVER READY TO EAT FOOD IN THE MEAT COOLER
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF CREAM OR EGG MIX WAS NOT LABELED. DISCARD
Location: Bakery area
Equipment: Reach in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE HOOD LIGHTS
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD IN WALK IN FREEZER WAS STORED UNCOVERED . FOLLOW THE ABOVE CORRECTIVE ACTION
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: 1. METAL RACKS IN BAKERY COOLER ARE SOILED. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.2. METAL ROLLING RACK IN FRONT WHERE TO GO CONTAINER ARE STORED WAS SOILED.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: 1. METAL RACKS IN BAKERY COOLER ARE SOILED. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.2. METAL ROLLING RACK IN FRONT WHERE TO GO CONTAINER ARE STORED WAS SOILED.
Location: Kitchen (front)
Equipment: Metal shelving
|
08/07/2012 | Recheck |
- Cross-contamination (corrected on site)
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 MEAT STORED OVER READY TO EAT FOOD IN THE MEAT COOLER
Location: Kitchen
Equipment: Walk in cooler
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CONTAINER OF CREAM OR EGG MIX WAS NOT LABELED. DISCARD
Location: Bakery area
Equipment: Reach in cooler
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE HOOD LIGHTS
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD IN WALK IN FREEZER WAS STORED UNCOVERED . FOLLOW THE ABOVE CORRECTIVE ACTION
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) 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.
Comments: 1. METAL RACKS IN BAKERY COOLER ARE SOILED. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.2. METAL ROLLING RACK IN FRONT WHERE TO GO CONTAINER ARE STORED WAS SOILED.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) 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.
Comments: 1. METAL RACKS IN BAKERY COOLER ARE SOILED. PLEASE CLEAN AND SANITIZE MORE FREQUENTLY.2. METAL ROLLING RACK IN FRONT WHERE TO GO CONTAINER ARE STORED WAS SOILED.
Location: Kitchen (front)
Equipment: Metal shelving
|
07/26/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: APPLE SALAD, COTTAGE CHEESE AND SALAD DRESSING WERE NOT AT 41 DEGREES. DISCARD. ENSURE ALL POTENIALLLY HAZAROUS FOOD STORED ON BUFFET ARE MAINTAINED AT 41 DEGREE.DISCARD SALAD DRESSING AND COTTAGE CHEESE . PLEASE ENSURE FOOD HELD AT THE BUFFET IN THE METAL CONTAINER ARE BEING ICED AND MAINTANED AT 41 DEGREE.
Location: Service counter
Equipment: Buffet
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE ON SERVING LINE AND IN KITCHEN HANDLING FOOD WITH NO HAIR RESTAINTS. ALL EMPLOYEES HANDLING FOOD SHALL WAER HAIR RESTRAINTS. HAIR NET MUST COVER ALL
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE AND KEYS STORE ON PREP TABLE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DOOR GASKITS
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED UNCOVERED IN WALK FREEZER.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: DELFIELD 2 DOOR COOLER WAS SOILED. CLEAN INTERIOR SHELVES AND BOTTOM SURFACE.
Location: Kitchen
Equipment: Delfield cooler
|
04/12/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: APPLE SALAD, COTTAGE CHEESE AND SALAD DRESSING WERE NOT AT 41 DEGREES. DISCARD. ENSURE ALL POTENIALLLY HAZAROUS FOOD STORED ON BUFFET ARE MAINTAINED AT 41 DEGREE.DISCARD SALAD DRESSING AND COTTAGE CHEESE . PLEASE ENSURE FOOD HELD AT THE BUFFET IN THE METAL CONTAINER ARE BEING ICED AND MAINTANED AT 41 DEGREE.
Location: Service counter
Equipment: Buffet
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE ON SERVING LINE AND IN KITCHEN HANDLING FOOD WITH NO HAIR RESTAINTS. ALL EMPLOYEES HANDLING FOOD SHALL WAER HAIR RESTRAINTS. HAIR NET MUST COVER ALL
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE AND KEYS STORE ON PREP TABLE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DOOR GASKITS
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED UNCOVERED IN WALK FREEZER.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
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.
Comments: DELFIELD 2 DOOR COOLER WAS SOILED. CLEAN INTERIOR SHELVES AND BOTTOM SURFACE.
Location: Kitchen
Equipment: Delfield cooler
|
04/03/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: APPLE SALAD, COTTAGE CHEESE AND SALAD DRESSING WERE NOT AT 41 DEGREES. DISCARD. ENSURE ALL POTENIALLLY HAZAROUS FOOD STORED ON BUFFET ARE MAINTAINED AT 41 DEGREE.
Location: Service counter
Equipment: Buffet
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE ON SERVING LINE AND IN KITCHEN HANDLING FOOD WITH NO HAIR RESTAINTS. ALL EMPLOYEES HANDLING FOOD SHALL WAER HAIR RESTRAINTS. HAIR NET MUST COVER ALL
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE AND KEYS STORE ON PREP TABLE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE DOOR GASKITS
Location: Kitchen
Equipment: Reach in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED UNCOVERED IN WALK FREEZER.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) 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.
Comments: DELFIELD 2 DOOR COOLER WAS SOILED. CLEAN INTERIOR SHELVES AND BOTTOM SURFACE.
Location: Kitchen
Equipment: Delfield cooler
|
03/21/2012 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Hood system near the hot holding area were the sauses are held. Water was accumulating along the hood and moisture from the water show signs of mold growth. Please clean and sanitize using bleach and reseal affected area.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Cook line
Equipment: -
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Location: Dry storage
|
11/28/2011 | Routine |
Restaurant representatives - add corrected or new information about MCL CAFETERIA, 5520 CASTLETON CORNER LN, Indianapolis, IN »