- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING DISTANCE SIGNAGE POSTED ON FRONT DOOR.PROVIDE SIGNS THAT READ "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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. SERVICE COUNTER COLD TOP HOLDING HUMMIS, RICE PUDDING, ETC.. AT 52 DEGREES F.2. BLOCK CHEESE HOLDING AT 47 DEGREES ON COOK LINE COLD TOP COOLER.ADJUST/REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP SALAD BAR HOLDING FOOD AT 57 DEGREES F. BLOCK CHEESE AT 49 DEGREES F.REPAIR COOLERS OR UTILIZE ICE BATHS TO MAINTAIN PRODUCT AT 41 DEGREES F.RECHECK 6/25: NOT CORRECTED. PHF HOLDING BETWEEN 47 AND 52 DEGREES ON COLD TOP. PANS OF FOOD ARE STORED ABOVE ICE BATH PREVENTING PRODUCT TO HOLD AT 41 DEGREES F.ENSURE CONTAINERS OF FOOD ARE SUBMERGED IN THE ICE BATH TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Service counter
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED MONEY, CREDIT CARDS ETC.. AT REGISTER AND PREPARED BREAD ON GRILL WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE FOOD PREPARATION.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRATION DATE MARKE MISSING ON PREPARED CONTAINERS OF FOOD INSIDE WALK IN COOLER.NOT CORRECTED: PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE AND MOUNT SOILED. CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- 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: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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: MOST RECENT EXHAUST CLEANING ON HOOD SYSTEM OCCURRED 5/9/13. PROVIDE SERVICE TO HAVE EXHAUST CLEANED. RECHECK: NOT CORRECTED. PROVIDE BY NEXT ROUTINE INSPECTION.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING ABOVE THREE BAY SINK SOILED WITH RUST.RESURFACE OR REPLACE SOILED SHELVING IF RUST CANNOT BE REMOVED. CORRECTED2. HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.DELIME INTERIOR THOROUGHLY.RECHECK: CALCIUM/LIME RESIDUE REMAINS ON INTERIOR SURFACE OF DISH MACHINE. CONTINUE TO REMOVE BUILD UP.
Location: Kitchen (back)
|
07/02/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING DISTANCE SIGNAGE POSTED ON FRONT DOOR.PROVIDE SIGNS THAT READ "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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. SERVICE COUNTER COLD TOP HOLDING HUMMIS, RICE PUDDING, ETC.. AT 52 DEGREES F.2. BLOCK CHEESE HOLDING AT 47 DEGREES ON COOK LINE COLD TOP COOLER.ADJUST/REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP SALAD BAR HOLDING FOOD AT 57 DEGREES F. BLOCK CHEESE AT 49 DEGREES F.REPAIR COOLERS OR UTILIZE ICE BATHS TO MAINTAIN PRODUCT AT 41 DEGREES F.RECHECK 6/25: NOT CORRECTED. PHF HOLDING BETWEEN 47 AND 52 DEGREES ON COLD TOP. PANS OF FOOD ARE STORED ABOVE ICE BATH PREVENTING PRODUCT TO HOLD AT 41 DEGREES F.ENSURE CONTAINERS OF FOOD ARE SUBMERGED IN THE ICE BATH TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Service counter
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED MONEY, CREDIT CARDS ETC.. AT REGISTER AND PREPARED BREAD ON GRILL WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE FOOD PREPARATION.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRATION DATE MARKE MISSING ON PREPARED CONTAINERS OF FOOD INSIDE WALK IN COOLER.NOT CORRECTED: PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE AND MOUNT SOILED. CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- 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: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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: MOST RECENT EXHAUST CLEANING ON HOOD SYSTEM OCCURRED 5/9/13. PROVIDE SERVICE TO HAVE EXHAUST CLEANED. RECHECK: NOT CORRECTED. PROVIDE BY NEXT ROUTINE INSPECTION.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING ABOVE THREE BAY SINK SOILED WITH RUST.RESURFACE OR REPLACE SOILED SHELVING IF RUST CANNOT BE REMOVED. CORRECTED2. HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.DELIME INTERIOR THOROUGHLY.RECHECK: CALCIUM/LIME RESIDUE REMAINS ON INTERIOR SURFACE OF DISH MACHINE. CONTINUE TO REMOVE BUILD UP.
Location: Kitchen (back)
|
06/25/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING DISTANCE SIGNAGE POSTED ON FRONT DOOR.PROVIDE SIGNS THAT READ "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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. SERVICE COUNTER COLD TOP HOLDING HUMMIS, RICE PUDDING, ETC.. AT 52 DEGREES F.2. BLOCK CHEESE HOLDING AT 47 DEGREES ON COOK LINE COLD TOP COOLER.ADJUST/REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP SALAD BAR HOLDING FOOD AT 57 DEGREES F. BLOCK CHEESE AT 49 DEGREES F.REPAIR COOLERS OR UTILIZE ICE BATHS TO MAINTAIN PRODUCT AT 41 DEGREES F.
Location: Service counter
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED MONEY, CREDIT CARDS ETC.. AT REGISTER AND PREPARED BREAD ON GRILL WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE FOOD PREPARATION.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRATION DATE MARKE MISSING ON PREPARED CONTAINERS OF FOOD INSIDE WALK IN COOLER.NOT CORRECTED: PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE AND MOUNT SOILED. CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- 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: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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: MOST RECENT EXHAUST CLEANING ON HOOD SYSTEM OCCURRED 5/9/13. PROVIDE SERVICE TO HAVE EXHAUST CLEANED. RECHECK: NOT CORRECTED. PROVIDE BY NEXT ROUTINE INSPECTION.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING ABOVE THREE BAY SINK SOILED WITH RUST.RESURFACE OR REPLACE SOILED SHELVING IF RUST CANNOT BE REMOVED. CORRECTED2. HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.DELIME INTERIOR THOROUGHLY.RECHECK: CALCIUM/LIME RESIDUE REMAINS ON INTERIOR SURFACE OF DISH MACHINE. CONTINUE TO REMOVE BUILD UP.
Location: Kitchen (back)
|
06/24/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING DISTANCE SIGNAGE POSTED ON FRONT DOOR.PROVIDE SIGNS THAT READ "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR OTHER SIMILAR LANGUAGE.
- 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. SERVICE COUNTER COLD TOP HOLDING HUMMIS, RICE PUDDING, ETC.. AT 52 DEGREES F.2. BLOCK CHEESE HOLDING AT 47 DEGREES ON COOK LINE COLD TOP COOLER.ADJUST/REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. COLD TOP SALAD BAR HOLDING FOOD AT 57 DEGREES F. BLOCK CHEESE AT 49 DEGREES F.REPAIR COOLERS OR UTILIZE ICE BATHS TO MAINTAIN PRODUCT AT 41 DEGREES F.
Location: Service counter
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED MONEY, CREDIT CARDS ETC.. AT REGISTER AND PREPARED BREAD ON GRILL WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE FOOD PREPARATION.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRATION DATE MARKE MISSING ON PREPARED CONTAINERS OF FOOD INSIDE WALK IN COOLER.NOT CORRECTED: PROVIDE SEVEN DAY EXPIRATION DATE ON ALL PREPARED POTENTIALLY HAZARDOUS FOODS INSIDE WALK IN COOLER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE AND MOUNT SOILED. CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- 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: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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: MOST RECENT EXHAUST CLEANING ON HOOD SYSTEM OCCURRED 5/9/13. PROVIDE SERVICE TO HAVE EXHAUST CLEANED. RECHECK: NOT CORRECTED. PROVIDE BY NEXT ROUTINE INSPECTION.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING ABOVE THREE BAY SINK SOILED WITH RUST.RESURFACE OR REPLACE SOILED SHELVING IF RUST CANNOT BE REMOVED. CORRECTED2. HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.DELIME INTERIOR THOROUGHLY.RECHECK: CALCIUM/LIME RESIDUE REMAINS ON INTERIOR SURFACE OF DISH MACHINE. CONTINUE TO REMOVE BUILD UP.
Location: Kitchen (back)
|
06/17/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SERVICE COUNTER COLD TOP HOLDING HUMMIS, RICE PUDDING, ETC.. AT 52 DEGREES F.2. BLOCK CHEESE HOLDING AT 47 DEGREES ON COOK LINE COLD TOP COOLER.ADJUST/REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.
Location: Service counter
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED MONEY, CREDIT CARDS ETC.. AT REGISTER AND PREPARED BREAD ON GRILL WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE FOOD PREPARATION.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRATION DATE MARKE MISSING ON PREPARED CONTAINERS OF FOOD INSIDE WALK IN COOLER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE AND MOUNT SOILED. CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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: MOST RECENT EXHAUST CLEANING ON HOOD SYSTEM OCCURRED 5/9/13. PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING ABOVE THREE BAY SINK SOILED WITH RUST.RESURFACE OR REPLACE SOILED SHELVING IF RUST CANNOT BE REMOVED.2. HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.DELIME INTERIOR THOROUGHLY.
Location: Kitchen (back)
|
06/16/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SERVICE COUNTER COLD TOP HOLDING HUMMIS, RICE PUDDING, ETC.. AT 52 DEGREES F.2. BLOCK CHEESE HOLDING AT 47 DEGREES ON COOK LINE COLD TOP COOLER.ADJUST/REPAIR COOLER TO HOLD FOODS AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.
Location: Service counter
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE HANDLED MONEY, CREDIT CARDS ETC.. AT REGISTER AND PREPARED BREAD ON GRILL WITHOUT WASHING HANDS.ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION AND BEFORE FOOD PREPARATION.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVEN DAY EXPIRATION DATE MARKE MISSING ON PREPARED CONTAINERS OF FOOD INSIDE WALK IN COOLER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE AND MOUNT SOILED. CLEAN AND SANITIZE EVERY FOUR HOURS.
Location: Kitchen
Equipment: Can opener
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHEN HANDLING/PREPARING FOOD.
- 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: MOST RECENT EXHAUST CLEANING ON HOOD SYSTEM OCCURRED 5/9/13. PROVIDE SERVICE TO HAVE EXHAUST CLEANED.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF STORAGE SHELVING ABOVE THREE BAY SINK SOILED WITH RUST.RESURFACE OR REPLACE SOILED SHELVING IF RUST CANNOT BE REMOVED.2. HEAVY CALCIUM AND LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.DELIME INTERIOR THOROUGHLY.
Location: Kitchen (back)
|
06/09/2014 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOOD HELD MORE THAN 24 HOURS INSIDE WALK IN COOLER NOT DOCUMENTED WITH A 7 DAY EXPIRATION DATE.PROVIDE 7 DAY EXPIRATION DATE ON ALL PREPARED FOODS HELD MORE THAN 24 HRS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVES SOILED WITH BUILD UP INSIDE WALK IN COOLER. 2. REACH IN COOLER INTERIOR SOILED WITH FOOD RESIDUES ON COOK LINE.3. BOTTOM STORAGE SHELVING SOILED BELOW COUNTER TOPS ON COOLER.CLEAN AND SANITIZE FOOD CONTACT SURFACES ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Walk in cooler
- Restroom capacity (corrected)
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: MENS RESTROOM OUT OF SERVICE DUE TO REPAIR OF WALL DAMAGED BY HOT WATER HEATER LEAK ABOVE.REPAIR IS CURRENTLY IN PROGRESS. MALE PATRONS CURRENTLY USE THE WOMENS RESTROOM UNTIL REPAIR IS COMPLETE.RECHECK: MENS RESTROOM NOT IN SERVICE. REPAIR TO THE WALL SHOULD BE COMPLETED BY THE NEXT BUSINESS DAY ACCORDING TO MANAGER.
Location: Dining room
- 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: SODA FOUNTAIN NOZZLES AND ICE DISPENSER SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- 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: CUTTING KNIVES STORED IN CREVICE BETWEEN EQUIPMENT ON COOK LINE.DISCONTINUE THIS PRACTICE. STORE KNIVES ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
|
12/10/2013 | Recheck |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOOD HELD MORE THAN 24 HOURS INSIDE WALK IN COOLER NOT DOCUMENTED WITH A 7 DAY EXPIRATION DATE.PROVIDE 7 DAY EXPIRATION DATE ON ALL PREPARED FOODS HELD MORE THAN 24 HRS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVES SOILED WITH BUILD UP INSIDE WALK IN COOLER. 2. REACH IN COOLER INTERIOR SOILED WITH FOOD RESIDUES ON COOK LINE.3. BOTTOM STORAGE SHELVING SOILED BELOW COUNTER TOPS ON COOLER.CLEAN AND SANITIZE FOOD CONTACT SURFACES ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Walk in cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: MENS RESTROOM OUT OF SERVICE DUE TO REPAIR OF WALL DAMAGED BY HOT WATER HEATER LEAK ABOVE.REPAIR IS CURRENTLY IN PROGRESS. MALE PATRONS CURRENTLY USE THE WOMENS RESTROOM UNTIL REPAIR IS COMPLETE.RECHECK: MENS RESTROOM NOT IN SERVICE. REPAIR TO THE WALL SHOULD BE COMPLETED BY THE NEXT BUSINESS DAY ACCORDING TO MANAGER.
Location: Dining room
- 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: SODA FOUNTAIN NOZZLES AND ICE DISPENSER SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- 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: CUTTING KNIVES STORED IN CREVICE BETWEEN EQUIPMENT ON COOK LINE.DISCONTINUE THIS PRACTICE. STORE KNIVES ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
|
12/06/2013 | Recheck |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOOD HELD MORE THAN 24 HOURS INSIDE WALK IN COOLER NOT DOCUMENTED WITH A 7 DAY EXPIRATION DATE.PROVIDE 7 DAY EXPIRATION DATE ON ALL PREPARED FOODS HELD MORE THAN 24 HRS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVES SOILED WITH BUILD UP INSIDE WALK IN COOLER. 2. REACH IN COOLER INTERIOR SOILED WITH FOOD RESIDUES ON COOK LINE.3. BOTTOM STORAGE SHELVING SOILED BELOW COUNTER TOPS ON COOLER.CLEAN AND SANITIZE FOOD CONTACT SURFACES ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Walk in cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: MENS RESTROOM OUT OF SERVICE DUE TO REPAIR OF WALL DAMAGED BY HOT WATER HEATER LEAK ABOVE.REPAIR IS CURRENTLY IN PROGRESS. MALE PATRONS CURRENTLY USE THE WOMENS RESTROOM UNTIL REPAIR IS COMPLETE.RECHECK: MENS RESTROOM NOT IN SERVICE. REPAIR TO THE WALL SHOULD BE COMPLETED BY THE NEXT BUSINESS DAY ACCORDING TO MANAGER.
Location: Dining room
- 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: SODA FOUNTAIN NOZZLES AND ICE DISPENSER SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- 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: CUTTING KNIVES STORED IN CREVICE BETWEEN EQUIPMENT ON COOK LINE.DISCONTINUE THIS PRACTICE. STORE KNIVES ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
|
12/03/2013 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PREPARED FOOD HELD MORE THAN 24 HOURS INSIDE WALK IN COOLER NOT DOCUMENTED WITH A 7 DAY EXPIRATION DATE.PROVIDE 7 DAY EXPIRATION DATE ON ALL PREPARED FOODS HELD MORE THAN 24 HRS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVES SOILED WITH BUILD UP INSIDE WALK IN COOLER. 2. REACH IN COOLER INTERIOR SOILED WITH FOOD RESIDUES ON COOK LINE.3. BOTTOM STORAGE SHELVING SOILED BELOW COUNTER TOPS ON COOLER.CLEAN AND SANITIZE FOOD CONTACT SURFACES ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Walk in cooler
- Restroom capacity
Inadequate number of toilet facilities.
Correction: Provide number of toilets as required by law.
Comments: MENS RESTROOM OUT OF SERVICE DUE TO REPAIR OF WALL DAMAGED BY HOT WATER HEATER LEAK ABOVE.REPAIR IS CURRENTLY IN PROGRESS. MALE PATRONS CURRENTLY USE THE WOMENS RESTROOM UNTIL REPAIR IS COMPLETE.
Location: Dining room
- 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: SODA FOUNTAIN NOZZLES AND ICE DISPENSER SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Dining room
Equipment: Soda machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: CUTTING KNIVES STORED IN CREVICE BETWEEN EQUIPMENT ON COOK LINE.DISCONTINUE THIS PRACTICE. STORE KNIVES ON A SANITARY SURFACE IN BETWEEN USE.
Location: Cook line
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11/19/2013 | 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: MEAT LINKS HOLDING AT 110 DEGREES F ON BUFFET.MAINTAIN HOT FOOD AT 135 DEGREES F OR HIGHER.
Location: Buffet
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD DATES MISSING ON PREPARED CONTAINERS OF BEANS, HUMMIS, RICE, ETC.. INSIDE WALK IN COOLER.ENSURE ALL PREPARED FOODS ARE CLEARLY MARKED WITH A SEVEN DAY EXPIRATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES SOILED WITH FOOD RESIDUE ON BLADES STORED ON MAGNETIC STRIP.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINATION.
Location: Prep area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE TRASH CAN STORED IN FRONT OF HAND SINK IN PREP AREA.ENSURE NOTHING IS STORED IN FRONT OF HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER NOT SET UP.ENSURE A SANITIZING SOLUTION IS SET UP IN ALL PREP AREAS BEFORE BEGINNING FOOD PREPARATION.
Location: Kitchen
- 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: CHEFS PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS.ENSURE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS WHILE PREPARING FOOD.
- 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: EXHAUST SYSTEM ON HOOD LAST CLEANED IN FEBURARY 2012. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.RECHECK: HOOD EXHAUST SYSTEM SCHEDULED TO BE CLEANED ON 5.9.13 ACCORDING TO PROPOSAL FROM SERVICE COMPANY.
Location: Cook line
- 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: KNIVES AND SPATULAS STORED IN CREVICES AND BETWEEN EQUIPMENT ON COOK LINE.ENSURE UTENSILS ARE STORED IN A SANITARY MANNER IN BETWEEN USE.
Location: Kitchen
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05/03/2013 | 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: MEAT LINKS HOLDING AT 110 DEGREES F ON BUFFET.MAINTAIN HOT FOOD AT 135 DEGREES F OR HIGHER.
Location: Buffet
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: DISCARD DATES MISSING ON PREPARED CONTAINERS OF BEANS, HUMMIS, RICE, ETC.. INSIDE WALK IN COOLER.ENSURE ALL PREPARED FOODS ARE CLEARLY MARKED WITH A SEVEN DAY EXPIRATION DATE.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIVES SOILED WITH FOOD RESIDUE ON BLADES STORED ON MAGNETIC STRIP.ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED ON MAGNETIC STRIP TO PREVENT CROSS CONTAMINATION.
Location: Prep area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE TRASH CAN STORED IN FRONT OF HAND SINK IN PREP AREA.ENSURE NOTHING IS STORED IN FRONT OF HAND SINK TO ALLOW ACCESS TO WASH HANDS AT ALL TIMES.
Location: Prep area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER NOT SET UP.ENSURE A SANITIZING SOLUTION IS SET UP IN ALL PREP AREAS BEFORE BEGINNING FOOD PREPARATION.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: CHEFS PREPARING FOOD WITHOUT WEARING HAIR RESTRAINTS.ENSURE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS WHILE PREPARING FOOD.
- 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: EXHAUST SYSTEM ON HOOD LAST CLEANED IN FEBURARY 2012. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED.
Location: Cook line
- 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: KNIVES AND SPATULAS STORED IN CREVICES AND BETWEEN EQUIPMENT ON COOK LINE.ENSURE UTENSILS ARE STORED IN A SANITARY MANNER IN BETWEEN USE.
Location: Kitchen
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04/26/2013 | Routine |
- 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: PACKAGE OF RAW GROUND BEEF STORED ABOVE CAN OF PUDDING AND BOTTLE OF CHOCOLATE SYRUP INSIDE REACH IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS.
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LEXANS CONTAINING COOKED FOODS NOT DATE MARKED WITH SEVEN DAY EXPIRATION DATE. ENSURE ALL COOKED FOODS ARE PROVIDED WITH A SEVEN DAY EXPIRATION DATE.
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: CAN OPENER MOUNT SOILED WITH RUST ON SURFACE. CLEAN AND SANITIZE THOROUGHLY TO REMOVE RUST BUILD UP.
Location: Kitchen
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10/04/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGES STORED IN CONTAINERS WITHOUT LIDS AND STRAWS ON COOK LINE AND PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PROVIDE A SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOOD HELD MORE THAN 24 HOURS UNDER REFRIGERATION.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER ON THE BUFFET LINE COLD TOP COOLER.
Location: Buffet
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HOT WATER FAUCET KNOB LOCATED AT HAND SINK NOT FUNCTIONING PROPERLY. PROVIDE REPAIR.
Location: Kitchen
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04/24/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGES STORED IN CONTAINERS WITHOUT LIDS AND STRAWS ON COOK LINE AND PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PROVIDE A SEVEN DAY EXPIRATION DATE ON ALL PREPARED FOOD HELD MORE THAN 24 HOURS UNDER REFRIGERATION.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER ON THE BUFFET LINE COLD TOP COOLER.
Location: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HOT WATER FAUCET KNOB LOCATED AT HAND SINK NOT FUNCTIONING PROPERLY. PROVIDE REPAIR.
Location: Kitchen
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03/20/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DRY STORAGE SHELF SPOTTED WITH RUST IN SOME AREAS. RESURFACE OR REPLACE.
- 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: INTERIOR ICE MACHINE SOILED. EXTERIOR SOILED WITH RUST. CLEAN INTERIOR THOROUGHLY. CLEAN/SEAL EXTERIOR.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK WATER FAUCET KNOB IN KITCHEN DIFFICULT TO TURN ON AND OFF. PROVIDE REPAIR FOR EASY MANUVERING. REPLACE IF NECESSARY.
- Storage of Personal Items (corrected on site)
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: COATS STORED ON DRY STORAGE SHELF. STORE JACKETS IN A DESIGNATED AREA AWAY FROM FOOD STORAGE.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: SEAL CORNERS AND EDGES OF WALLS IN KITCHEN AREA WHERE NEEDED.
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01/24/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about MEDITERRANO CAFE, 5941 E 86TH ST, Indianapolis, IN »