MCL Restaurant & Bakery, 2121 E 62ND ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MCL Restaurant & Bakery
Type: Restaurant
Address: 2121 E 62ND ST, Indianapolis, IN 46220
County: Marion
License #: 20152
Smoking: Smoke Free
Total inspections: 24
Last inspection: 09/30/2014
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Inspection findings

Inspection Date

Type
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: ONE DEAD ROACH OBSERVED DURING INSPECTION AND SHOWED MANAGER WHERE. CLEAN AND SWEEP AND MONITOR FOR PESTS
    Location: Service counter
 09/30/2014Non-Illness Complaint Recheck
  • Pests/rodents removed (corrected on site)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: ONE DEAD ROACH OBSERVED DURING INSPECTION AND SHOWED MANAGER WHERE. CLEAN AND SWEEP AND MONITOR FOR PESTS
    Location: Service counter
 09/15/2014Non-Illness Complaint
No violation noted during this evaluation. 08/29/2014Non-Illness Complaint
  • 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: Several salad dressing held on the serving line were not at 41 degrees. 58 degrees Discard an put fresh product out. Also ensure container are completely submerged in ice,
    Location: Buffet
    Equipment: Buffet
  • Bulk labeling (corrected on site)
    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: Container of brown sugar, beans,chicken breading, and other food item were unlabled on the storage shelve.COS
    Location: Kitchen
  • Bulk labeling (corrected on site)
    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: Container of brown sugar, beans,chicken breading, and other food item were unlabled on the storage shelve.COS
    Location: Kitchen (back)
  • 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. Can good rack is soiled.2. Bulk storage container lid are soiled. COS Please keep the can rack and the staroge lids clean and free from an accumulation of food debris.
    Location: Kitchen
  • 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: 1. Can good rack is soiled.2. Bulk storage container lid are soiled. COS Please keep the can rack and the staroge lids clean and free from an accumulation of food debris.
    Location: Kitchen
 08/25/2014Routine
  • Ceasing operations (corrected)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: INTERUPPTION IN THE ELECTRICAL SERVICE IN LIGHTS IN SERVICE LINEESTABLISHMENT CLOSED
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Service counter
 08/25/2014Recheck
No violation noted during this evaluation. 04/23/2014Non-Illness Complaint
No violation noted during this evaluation. 04/04/2014Non-Illness Complaint
  • 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: FRIED CHICKEN AND ROAST BEEF WERE STORED NEXT TO RAW CHICKEN.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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: THE CAN OPENER AND BASE ARE SOILED. PLEASE CLEAN AFTER USE .
    Location: Kitchen
    Equipment: Can opener
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HOOD LIGHT IS OUT . PLEASE HAVE REPLACED
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD VENTS AND FIRE SUPPRESSION SYSTEM AREA SOILED. PLEASE HAVE THEM CLEANED PROFESSIONALLY.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. REPAIR THE DAMAGED FLOOR TILE BY THE COOKS LINE . ALSO REPAIR ANY DAMAGED FLOOR TILE THROUGHT OUT THE KITCHEN.2. THE WOOD AND COVE MOLDING HAVE DETERIORED AND ARE IN NEED OF REPAIR IN THE DRINK STATION AREA.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE DEEP FRIER IS NOT WORKING AND THE HENNY PENNY IS NOT WORKING. REPAIR THE NONFUCTIONING EQUIPMENT ASAP.
    Location: Kitchen
    Equipment: Deep fryer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE DEEP FRIER IS NOT WORKING AND THE HENNY PENNY IS NOT WORKING. REPAIR THE NONFUCTIONING EQUIPMENT ASAP.
    Location: Kitchen
 03/14/2014Recheck
  • 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: FRIED CHICKEN AND ROAST BEEF WERE STORED NEXT TO RAW CHICKEN.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact cleaning frequency
    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: THE CAN OPENER AND BASE ARE SOILED. PLEASE CLEAN AFTER USE .
    Location: Kitchen
    Equipment: Can opener
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HOOD LIGHT IS OUT . PLEASE HAVE REPLACED
    Location: Cook line
  • 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: THE HOOD VENTS AND FIRE SUPPRESSION SYSTEM AREA SOILED. PLEASE HAVE THEM CLEANED PROFESSIONALLY.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. REPAIR THE DAMAGED FLOOR TILE BY THE COOKS LINE . ALSO REPAIR ANY DAMAGED FLOOR TILE THROUGHT OUT THE KITCHEN.2. THE WOOD AND COVE MOLDING HAVE DETERIORED AND ARE IN NEED OF REPAIR IN THE DRINK STATION AREA.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE DEEP FRIER IS NOT WORKING AND THE HENNY PENNY IS NOT WORKING. REPAIR THE NONFUCTIONING EQUIPMENT ASAP.
    Location: Kitchen
    Equipment: Deep fryer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE DEEP FRIER IS NOT WORKING AND THE HENNY PENNY IS NOT WORKING. REPAIR THE NONFUCTIONING EQUIPMENT ASAP.
    Location: Kitchen
 03/05/2014Routine
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISHMACHINE FINAL RINSE TEMPERATURE TESTING AT 154 DEGREES FAHRENHEIT. MACHINE LOADED AND RAN SEVERAL TIMES. ADJUST RINSE TEMPERATURE TO AT LEAST 160 DEGREES FAHRENHEIT OR ABOVE. USE 3-BAY SINK FOR WASHING, RINSING,AND SANITIZING ALL EQUIPMENT (DISHES, UTENSILS, POTS, PANS, ETC.)
    Location: Dish machine area
    Equipment: Dishmachine
 02/17/2014Illness Complaint
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISHMACHINE FINAL RINSE TEMPERATURE TESTING AT 154 DEGREES FAHRENHEIT. MACHINE LOADED AND RAN SEVERAL TIMES. ADJUST RINSE TEMPERATURE TO AT LEAST 160 DEGREES FAHRENHEIT OR ABOVE. USE 3-BAY SINK FOR WASHING, RINSING,AND SANITIZING ALL EQUIPMENT (DISHES, UTENSILS, POTS, PANS, ETC.)
    Location: Dish machine area
    Equipment: Dishmachine
 02/03/2014Illness Complaint Recheck
No violation noted during this evaluation. 01/17/2014Illness Complaint
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 2 LIGHTS WERE OUT ON THE HOOD SYSTEM. REPLACE LIGHTING
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. HOLE IN WALL BEHIND THE TOILET IN THE WOMEN RESTROOM. PLEASE REPAIR WALL IN THE WOMENS RESTROOM.
    Location: Womens restroom
  • 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 WALLS AND CEILING ARE HEAVILY SOILED FROM FOOD DEBRIS AND GREASE RESIDUE IN THE KITCHEN. PLEASE CLEAN THE WALLS AND CEILING THROUGHT OUT THE KITCHEN THEN PAINT.
    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 WALLS AND CEILING ARE HEAVILY SOILED FROM FOOD DEBRIS AND GREASE RESIDUE IN THE KITCHEN. PLEASE CLEAN THE WALLS AND CEILING THROUGHT OUT THE KITCHEN THEN PAINT.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: THE AREA IN BETWEEN THE HOT SINK AND DUMP SINK IS HEAVILY SOILED FROM ACCUMULATED FOOD DEBRIS . PLEASE KEEP AREA FREE OF ACCUMULATED DUST, DIRT AND FOOD DEBRIS.
    Location: Kitchen
    Equipment: Dump sink
  • 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 BASE OF THE CAN OPENER IS SOILED. PLEASE KEEP THE AREA ALONG THE BASE CLEAN.
    Location: Kitchen
    Equipment: Can opener
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE BROKEN LIGHT SHIELD ON THE HOOD SYSTEM.
    Location: Kitchen
 10/24/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED. Done2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE. DonePLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. 7-8 Still holding at 45 - RepairPLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Kitchen
    Equipment: McCall cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED. Done2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE. DonePLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. 7-8 Still holding at 45 - RepairPLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Kitchen
    Equipment: McCall cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED. Done2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE. DonePLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. 7-8 Still holding at 45 - RepairPLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Service counter
    Equipment: Buffet
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CAN OPENER WAS HEAVILY SOILED AN IS NOT BE CLEAN AFTER USE. ALSO THE CAN OPENER ATTACHMENT. 7-8 needs more cleaning on the blade2. HOBART INDUSTRIAL MIXER HEAVILY SOILED . PLEASE CLEAN MIX AND ATTACHEMENT AFTER USE. - Done
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CAN OPENER WAS HEAVILY SOILED AN IS NOT BE CLEAN AFTER USE. ALSO THE CAN OPENER ATTACHMENT. 7-8 needs more cleaning on the blade2. HOBART INDUSTRIAL MIXER HEAVILY SOILED . PLEASE CLEAN MIX AND ATTACHEMENT AFTER USE. - Done
    Location: Kitchen
    Equipment: Mixer
  • 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: ALL WORKING CONTAINERS MUST BE LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM.
    Location: Kitchen
  • 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: ALL WORKING CONTAINERS MUST BE LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHTING OUT IN HOODREPLACE LIGHTING
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS FOR ALL YOUR COOLER AND FREEZER EQUIPMENT.
    Location: Kitchen
    Equipment: McCall cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. BOTH MCCALL COOLER WERE NOT WORKING PROPERY. PLEASE HAVE THEM REPAIRED ASAP
    Location: Kitchen
    Equipment: McCall cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. BOTH MCCALL COOLER WERE NOT WORKING PROPERY. PLEASE HAVE THEM REPAIRED ASAP
    Location: Kitchen
    Equipment: McCall cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: PAN OF FISH THAWING IN A THAT WAS STORED ON THE FLOOR IN THE WALK IN.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. POT AND PAN HOLDER HANGING FROM CEILING HAS AN ACCUMULATION OF DUST. PLEASE RE WASH THE POTS AND UTENSILS THAT ARE STORED ON THE EQUIPMENT. KEEP EQUIPMENT CLEAN.
    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. ROLLING PREP TABLE WITH THE CAN HOLD ON THE BOTTOM WAS HEAVILY SOILED.2. PREP TABLES ON THE COOK LINE ARE SOILED. PLEASE CLEAN FREQUENTLY.
    Location: Cook line
    Equipment: Rolling cart
  • 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. ROLLING PREP TABLE WITH THE CAN HOLD ON THE BOTTOM WAS HEAVILY SOILED.2. PREP TABLES ON THE COOK LINE ARE SOILED. PLEASE CLEAN FREQUENTLY.
    Location: Cook line
    Equipment: Prep table
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: 1. SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR AS THE WERE BEING PUT AWAY. PLEASE DO NOT STORE FOOD CONTAINER ON THE FLOOR.
    Location: Buffet
 07/15/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED. Done2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE. DonePLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. 7-8 Still holding at 45 - RepairPLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Kitchen
    Equipment: McCall cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED. Done2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE. DonePLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. 7-8 Still holding at 45 - RepairPLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Kitchen
    Equipment: McCall cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED. Done2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE. DonePLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. 7-8 Still holding at 45 - RepairPLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Service counter
    Equipment: Buffet
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CAN OPENER WAS HEAVILY SOILED AN IS NOT BE CLEAN AFTER USE. ALSO THE CAN OPENER ATTACHMENT. 7-8 needs more cleaning on the blade2. HOBART INDUSTRIAL MIXER HEAVILY SOILED . PLEASE CLEAN MIX AND ATTACHEMENT AFTER USE. - Done
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CAN OPENER WAS HEAVILY SOILED AN IS NOT BE CLEAN AFTER USE. ALSO THE CAN OPENER ATTACHMENT. 7-8 needs more cleaning on the blade2. HOBART INDUSTRIAL MIXER HEAVILY SOILED . PLEASE CLEAN MIX AND ATTACHEMENT AFTER USE. - Done
    Location: Kitchen
    Equipment: Mixer
  • 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: ALL WORKING CONTAINERS MUST BE LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM.
    Location: Kitchen
  • 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: ALL WORKING CONTAINERS MUST BE LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM.
    Location: Kitchen
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHTING OUT IN HOODREPLACE LIGHTING
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS FOR ALL YOUR COOLER AND FREEZER EQUIPMENT.
    Location: Kitchen
    Equipment: McCall cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. BOTH MCCALL COOLER WERE NOT WORKING PROPERY. PLEASE HAVE THEM REPAIRED ASAP
    Location: Kitchen
    Equipment: McCall cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. BOTH MCCALL COOLER WERE NOT WORKING PROPERY. PLEASE HAVE THEM REPAIRED ASAP
    Location: Kitchen
    Equipment: McCall cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: PAN OF FISH THAWING IN A THAT WAS STORED ON THE FLOOR IN THE WALK IN.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. POT AND PAN HOLDER HANGING FROM CEILING HAS AN ACCUMULATION OF DUST. PLEASE RE WASH THE POTS AND UTENSILS THAT ARE STORED ON THE EQUIPMENT. KEEP EQUIPMENT CLEAN.
    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. ROLLING PREP TABLE WITH THE CAN HOLD ON THE BOTTOM WAS HEAVILY SOILED.2. PREP TABLES ON THE COOK LINE ARE SOILED. PLEASE CLEAN FREQUENTLY.
    Location: Cook line
    Equipment: Rolling cart
  • 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. ROLLING PREP TABLE WITH THE CAN HOLD ON THE BOTTOM WAS HEAVILY SOILED.2. PREP TABLES ON THE COOK LINE ARE SOILED. PLEASE CLEAN FREQUENTLY.
    Location: Cook line
    Equipment: Prep table
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: 1. SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR AS THE WERE BEING PUT AWAY. PLEASE DO NOT STORE FOOD CONTAINER ON THE FLOOR.
    Location: Buffet
 07/08/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED.2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. PLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Kitchen
    Equipment: McCall cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED.2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. PLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Kitchen
    Equipment: McCall cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL SALAD COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED.2. POTENTIALLY HAZARDOUS FOOD HELD IN THE MCCALL COOLER WAS NOT AT THE PROPER TEMPERATURE OF 41 DEGREE.PLEASE HAVE THE EQUIPMENT REPAIRED.3. CUCUMBER SALAD WAS NOT AT TEMPERATURE ON THE SERVING LINE. PLEASE ENSURE ALL POTENCIALLY HAZARDOUS PRODUCT STORED ON SERVICE LINE IS AT 41 DEGREE BEFORE IT IS SET OUT ON THE LINE.
    Location: Service counter
    Equipment: Buffet
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CAN OPENER WAS HEAVILY SOILED AN IS NOT BE CLEAN AFTER USE. ALSO THE CAN OPENER ATTACHMENT.2. HOBART INDUSTRIAL MIXER HEAVILY SOILED . PLEASE CLEAN MIX AND ATTACHEMENT AFTER USE.
    Location: Kitchen
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CAN OPENER WAS HEAVILY SOILED AN IS NOT BE CLEAN AFTER USE. ALSO THE CAN OPENER ATTACHMENT.2. HOBART INDUSTRIAL MIXER HEAVILY SOILED . PLEASE CLEAN MIX AND ATTACHEMENT AFTER USE.
    Location: Kitchen
    Equipment: Mixer
  • 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: ALL WORKING CONTAINERS MUST BE LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM.
    Location: Kitchen
  • 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: ALL WORKING CONTAINERS MUST BE LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. LIGHTING OUT IN HOODREPLACE LIGHTING
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS FOR ALL YOUR COOLER AND FREEZER EQUIPMENT.
    Location: Kitchen
    Equipment: McCall cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. BOTH MCCALL COOLER WERE NOT WORKING PROPERY. PLEASE HAVE THEM REPAIRED ASAP
    Location: Kitchen
    Equipment: McCall cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. BOTH MCCALL COOLER WERE NOT WORKING PROPERY. PLEASE HAVE THEM REPAIRED ASAP
    Location: Kitchen
    Equipment: McCall cooler
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: PAN OF FISH THAWING IN A THAT WAS STORED ON THE FLOOR IN THE WALK IN.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. POT AND PAN HOLDER HANGING FROM CEILING HAS AN ACCUMULATION OF DUST. PLEASE RE WASH THE POTS AND UTENSILS THAT ARE STORED ON THE EQUIPMENT. KEEP EQUIPMENT CLEAN.
    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. ROLLING PREP TABLE WITH THE CAN HOLD ON THE BOTTOM WAS HEAVILY SOILED.2. PREP TABLES ON THE COOK LINE ARE SOILED. PLEASE CLEAN FREQUENTLY.
    Location: Cook line
    Equipment: Rolling cart
  • 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. ROLLING PREP TABLE WITH THE CAN HOLD ON THE BOTTOM WAS HEAVILY SOILED.2. PREP TABLES ON THE COOK LINE ARE SOILED. PLEASE CLEAN FREQUENTLY.
    Location: Cook line
    Equipment: Prep table
  • Single Service Storage
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: 1. SINGLE SERVICE ITEMS WERE STORED ON THE FLOOR AS THE WERE BEING PUT AWAY. PLEASE DO NOT STORE FOOD CONTAINER ON THE FLOOR.
    Location: Buffet
 06/27/2013Routine
  • 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: Green beans and Fried chicken were not at temperature. Equipment was turned down to low. COS
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Can opener an metal attachment soiled.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Tea stained
    Location: Kitchen
    Equipment: Hand sink
  • 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: Dumping tea inthe hand sink. Please discontinue this practice.
    Location: Kitchen
    Equipment: Hand sink
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Clean vent cover in the walk in cooler
    Location: Kitchen
 03/07/2013Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Green beans and Fried chicken were not at temperature. Equipment was turned down to low. COS
    Location: Kitchen (front)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Can opener an metal attachment soiled.
    Location: Kitchen
    Equipment: Can opener
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Tea stained
    Location: Kitchen
    Equipment: Hand sink
  • 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: Dumping tea inthe hand sink. Please discontinue this practice.
    Location: Kitchen
    Equipment: Hand sink
  • 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: Clean vent cover in the walk in cooler
    Location: Kitchen
 02/26/2013Routine
  • 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: Large cut of roast beef was at 124 degreesMedium cut of turkey meat was at 114 degreeHot held food must be maintained at 135 degrees.
    Location: Kitchen (front)
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Large cut of roast beef was at 124 degreesMedium cut of turkey meat was at 114 degreeHot held food must be maintained at 135 degrees.
    Location: Kitchen (front)
    Equipment: Steam table
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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
  • 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.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tile missing around drain. Repair
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Defrost walk in freezer.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Breaded tenderloin and other food in walk in freezer stored uncovered.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Traulser salad pass through cooler was soiledReach in freezer was soiled inside and out.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Traulser salad pass through cooler was soiledReach in freezer was soiled inside and out.
    Location: Kitchen (back)
    Equipment: Reach in cooler (4 door)
  • 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: Blending machine( lemonade and fruit punch) nozzles was soiled.Ice machine kick plate was soiled.
    Location: Kitchen (front)
    Equipment: Soda machine
  • 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: Blending machine( lemonade and fruit punch) nozzles was soiled.Ice machine kick plate was soiled.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Pipe leaking water above the walk in cooler Detached pipe leaking water on the floor in the back of the walkin cooler.Please have repaired.
    Location: Kitchen
    Equipment: Walk in cooler
 09/27/2012Recheck
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Large cut of roast beef was at 124 degreesMedium cut of turkey meat was at 114 degreeHot held food must be maintained at 135 degrees.
    Location: Kitchen (front)
    Equipment: Steam table
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Large cut of roast beef was at 124 degreesMedium cut of turkey meat was at 114 degreeHot held food must be maintained at 135 degrees.
    Location: Kitchen (front)
    Equipment: Steam table
  • Discarding datemarking (corrected on site)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Location: Kitchen
    Equipment: Reach in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • 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.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor tile missing around drain. Repair
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Defrost walk in freezer.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Breaded tenderloin and other food in walk in freezer stored uncovered.
    Location: Kitchen
    Equipment: Walk in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Traulser salad pass through cooler was soiledReach in freezer was soiled inside and out.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Traulser salad pass through cooler was soiledReach in freezer was soiled inside and out.
    Location: Kitchen (back)
    Equipment: Reach in cooler (4 door)
  • 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: Blending machine( lemonade and fruit punch) nozzles was soiled.Ice machine kick plate was soiled.
    Location: Kitchen (front)
    Equipment: Soda machine
  • 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: Blending machine( lemonade and fruit punch) nozzles was soiled.Ice machine kick plate was soiled.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Pipe leaking water above the walk in cooler Detached pipe leaking water on the floor in the back of the walkin cooler.Please have repaired.
    Location: Kitchen
    Equipment: Walk in cooler
 09/18/2012Routine
  • 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: Roast beef was not at 135 degrees
    Location: Buffet
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Observed a live roach near the beverage rack. Ongoing
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw Chicken stored above strawberries , strawberrie pie filling and other ready to eat food
    Location: Walk-in cooler
    Equipment: Walk in 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 Chicken stored above strawberries , strawberrie pie filling and other ready to eat food
    Location: Walk-in cooler
    Equipment: Walk 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.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • 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.
    Location: Kitchen
    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.
    Location: Kitchen
    Equipment: Walk 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.
    Location: Kitchen
    Equipment: reach in freezer
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Equipment: Reach in cooler (2 door)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Employee's using floor and trash can as a storage area
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Kick plate was .moldy
    Location: Kitchen
    Equipment: Ice machine
  • 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.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair floor tile near 3 bay sink. On going
    Location: Kitchen
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Uncooked chicken gizzards stored in the freezer uncovered2. Breaded meats stored on tray uncovered in the walk in freezer.3. Boxes of bread and other food stored uncovered4. Breaded Egg plant strips stored uncover in freezer
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Uncooked chicken gizzards stored in the freezer uncovered2. Breaded meats stored on tray uncovered in the walk in freezer.3. Boxes of bread and other food stored uncovered4. Breaded Egg plant strips stored uncover in freezer
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Uncooked chicken gizzards stored in the freezer uncovered2. Breaded meats stored on tray uncovered in the walk in freezer.3. Boxes of bread and other food stored uncovered4. Breaded Egg plant strips stored uncover in freezer
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Uncooked chicken gizzards stored in the freezer uncovered2. Breaded meats stored on tray uncovered in the walk in freezer.3. Boxes of bread and other food stored uncovered4. Breaded Egg plant strips stored uncover in freezer
    Location: Kitchen
    Equipment: Reach in freezer (4door)
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored in food in cooler.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored in food in cooler.
    Location: Kitchen
    Equipment: True freezer
 05/30/2012Recheck
  • 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: Roast beef was not at 135 degrees
    Location: Buffet
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Observed a live roach near the beverage rack.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw Chicken stored above strawberries , strawberrie pie filling and other ready to eat food
    Location: Walk-in cooler
    Equipment: Walk in 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 Chicken stored above strawberries , strawberrie pie filling and other ready to eat food
    Location: Walk-in cooler
    Equipment: Walk 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.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • 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.
    Location: Kitchen
    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.
    Location: Kitchen
    Equipment: Walk 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.
    Location: Kitchen
    Equipment: reach in freezer
  • Discarding datemarking
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Discarding datemarking
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Equipment: Reach in cooler (2 door)
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Employee's using floor and trash can as a storage area
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Kick plate was .moldy
    Location: Kitchen
    Equipment: Ice machine
  • Food contact cleaning frequency
    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.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair floor tile near 3 bay sink
    Location: Kitchen
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Uncooked chicken gizzards stored in the freezer uncovered2. Breaded meats stored on tray uncovered in the walk in freezer.3. Boxes of bread and other food stored uncovered4. Breaded Egg plant strips stored uncover in freezer
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Uncooked chicken gizzards stored in the freezer uncovered2. Breaded meats stored on tray uncovered in the walk in freezer.3. Boxes of bread and other food stored uncovered4. Breaded Egg plant strips stored uncover in freezer
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Uncooked chicken gizzards stored in the freezer uncovered2. Breaded meats stored on tray uncovered in the walk in freezer.3. Boxes of bread and other food stored uncovered4. Breaded Egg plant strips stored uncover in freezer
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Uncooked chicken gizzards stored in the freezer uncovered2. Breaded meats stored on tray uncovered in the walk in freezer.3. Boxes of bread and other food stored uncovered4. Breaded Egg plant strips stored uncover in freezer
    Location: Kitchen
    Equipment: Reach in freezer (4door)
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored in food in cooler.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Utensil stored in food in cooler.
    Location: Kitchen
    Equipment: True freezer
 05/21/2012Routine
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair pipe leak under 3 bay sink in the pots and pans area.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Vent fan was heavily soiled. Please clean more frequently.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair moldy wall in the pot and pans area. Clean, sanitize and paint wall.
    Location: Kitchen (back)
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Recaulk prep sink to wall in the pots and pans area.
    Location: Kitchen (back)
    Equipment: Prep sink
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean the interior bottom surface and door handles. 4 door reach in cooler in back kitchen area near employee restroom
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Cleanand sanitize all floor drains
    Location: Kitchen
 01/17/2012Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Repair pipe leak under 3 bay sink in the pots and pans area.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: Vent fan was heavily soiled. Please clean more frequently.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair moldy wall in the pot and pans area. Clean, sanitize and paint wall.
    Location: Kitchen (back)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Recaulk prep sink to wall in the pots and pans area.
    Location: Kitchen (back)
    Equipment: Prep sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean the interior bottom surface and door handles. 4 door reach in cooler in back kitchen area near employee restroom
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Cleanand sanitize all floor drains
    Location: Kitchen
 01/10/2012Routine

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