McCormick & Schmick's Seafood, 110 N ILLINOIS ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: McCormick & Schmick's Seafood
Type: Restaurant
Address: 110 N ILLINOIS ST, Indianapolis, IN 46204
County: Marion
License #: 108133
Smoking: Smoke Free
Total inspections: 19
Last inspection: 07/28/2014
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Inspection findings

Inspection Date

Type
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: A chemical bottle stored in the service counter area was not labeled. Provide a label according to the contents inside.
    Location: Service counter
  • 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: Gnats present throughout the kitchen and the bar. Management stated that pest control provides services once per month. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Continue to do thorough cleaning throughout kitchen and bar.7/21 RECHECK:MANAGEMENT RECIEVED SERVICES FROM ECOLAB TODAY. MANAGEMENT STATED THAT ECOLAB CONCLUDED THAT FLOOR WORK AND SEALING BEHIND ICE MACHINE IS NEEDED TO HELP WITH GNAT ISSUE. GNAT PRESENCE HAS REDUCED FROM LAST INSPECTION. CONTINUE TO ELIMINATE HARBORAGE CONDITIONS AND DO THOROUGH CLEANING THROUGHOUT KITCHEN AND BAR.7/28 RECHECK:GNATS PRESENT IN THE BAR. MANAGEMENT STATED THAT ECOLAB WILL BE CALLED AND SERVICED MORE FREQUENTLY THAN ONCE A MONTH.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present throughout the kitchen and the bar. Management stated that pest control provides services once per month. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Continue to do thorough cleaning throughout kitchen and bar.7/21 RECHECK:MANAGEMENT RECIEVED SERVICES FROM ECOLAB TODAY. MANAGEMENT STATED THAT ECOLAB CONCLUDED THAT FLOOR WORK AND SEALING BEHIND ICE MACHINE IS NEEDED TO HELP WITH GNAT ISSUE. GNAT PRESENCE HAS REDUCED FROM LAST INSPECTION. CONTINUE TO ELIMINATE HARBORAGE CONDITIONS AND DO THOROUGH CLEANING THROUGHOUT KITCHEN AND BAR.7/28 RECHECK:GNATS PRESENT IN THE BAR. MANAGEMENT STATED THAT ECOLAB WILL BE CALLED AND SERVICED MORE FREQUENTLY THAN ONCE A MONTH.
    Location: Bar
  • 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: There was no date marking provided for the sauce in the walk in cooler. Provide date marking.
    Location: Walk-in cooler
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Black particles were found on ice in the ice machine. Remove and provide clean ice.
    Location: Kitchen
    Equipment: Ice machine
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Dining room
  • 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: An employee was preparing food with no hair restraint on his beard. Provide hair restraints.
  • 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: There was no labeling provided for bulk items in the dry storage area. Provided labels.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Cook line
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Garbage containers are soiled attracting gnats. Clean and sanitize garbarge containers.
    Location: Kitchen
    Equipment: -
  • 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. Both ice machines are soiled inside with pink mold material. Clean and sanitize ice machine frequently.2. The soda gun and holster are soiled. Soak and scrub, clean and sanitize gun and holster to ensure cleanliness.
    Location: Kitchen
    Equipment: Ice 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: 1. Both ice machines are soiled inside with pink mold material. Clean and sanitize ice machine frequently.2. The soda gun and holster are soiled. Soak and scrub, clean and sanitize gun and holster to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: There was no soap provided at the handsink in the prep area. Provide soap for all handsinks.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There were no paper towels provided at the handsink in the cook line. Provide paper towels at all handsinks.
    Location: Cook line
    Equipment: Hand sink
 07/28/2014Recheck
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: A chemical bottle stored in the service counter area was not labeled. Provide a label according to the contents inside.
    Location: Service counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present throughout the kitchen and the bar. Management stated that pest control provides services once per month. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Continue to do thorough cleaning throughout kitchen and bar.7/21 RECHECK:MANAGEMENT RECIEVED SERVICES FROM ECOLAB TODAY. MANAGEMENT STATED THAT ECOLAB CONCLUDED THAT FLOOR WORK AND SEALING BEHIND ICE MACHINE IS NEEDED TO HELP WITH GNAT ISSUE. GNAT PRESENCE HAS REDUCED FROM LAST INSPECTION. CONTINUE TO ELIMINATE HARBORAGE CONDITIONS AND DO THOROUGH CLEANING THROUGHOUT KITCHEN AND BAR.
    Location: Kitchen
  • 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: Gnats present throughout the kitchen and the bar. Management stated that pest control provides services once per month. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Continue to do thorough cleaning throughout kitchen and bar.7/21 RECHECK:MANAGEMENT RECIEVED SERVICES FROM ECOLAB TODAY. MANAGEMENT STATED THAT ECOLAB CONCLUDED THAT FLOOR WORK AND SEALING BEHIND ICE MACHINE IS NEEDED TO HELP WITH GNAT ISSUE. GNAT PRESENCE HAS REDUCED FROM LAST INSPECTION. CONTINUE TO ELIMINATE HARBORAGE CONDITIONS AND DO THOROUGH CLEANING THROUGHOUT KITCHEN AND BAR.
    Location: Bar
  • 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: There was no date marking provided for the sauce in the walk in cooler. Provide date marking.
    Location: Walk-in cooler
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Black particles were found on ice in the ice machine. Remove and provide clean ice.
    Location: Kitchen
    Equipment: Ice machine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Dining room
  • 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: An employee was preparing food with no hair restraint on his beard. Provide hair restraints.
  • 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: There was no labeling provided for bulk items in the dry storage area. Provided labels.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Cook line
    Equipment: Reach in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Garbage containers are soiled attracting gnats. Clean and sanitize garbarge containers.
    Location: Kitchen
    Equipment: -
  • 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. Both ice machines are soiled inside with pink mold material. Clean and sanitize ice machine frequently.2. The soda gun and holster are soiled. Soak and scrub, clean and sanitize gun and holster to ensure cleanliness.
    Location: Kitchen
    Equipment: Ice 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: 1. Both ice machines are soiled inside with pink mold material. Clean and sanitize ice machine frequently.2. The soda gun and holster are soiled. Soak and scrub, clean and sanitize gun and holster to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: There was no soap provided at the handsink in the prep area. Provide soap for all handsinks.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There were no paper towels provided at the handsink in the cook line. Provide paper towels at all handsinks.
    Location: Cook line
    Equipment: Hand sink
 07/21/2014Recheck
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: A chemical bottle stored in the service counter area was not labeled. Provide a label according to the contents inside.
    Location: Service counter
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present throughout the kitchen and the bar. Management stated that pest control provides services once per month. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Continue to do thorough cleaning throughout kitchen and bar.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present throughout the kitchen and the bar. Management stated that pest control provides services once per month. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Continue to do thorough cleaning throughout kitchen and bar.
    Location: Bar
  • 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: There was no date marking provided for the sauce in the walk in cooler. Provide date marking.
    Location: Walk-in cooler
  • Unsafe food (Critical)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Black particles were found on ice in the ice machine. Remove and provide clean ice.
    Location: Kitchen
    Equipment: Ice machine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The meat slicer is soiled. 2. Vegetable slicer is soiled.3. Knives in the knife drawer are soiled.4. There is a dirty plate at a table in the dining room. Clean and sanitize all items thoroughly.
    Location: Dining room
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: An employee was preparing food with no hair restraint on his beard. Provide hair restraints.
  • 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: There was no labeling provided for bulk items in the dry storage area. Provided labels.
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Cook line
    Equipment: Reach in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: There were various items uncovered in the reach in coolers in the cook line and service counter areas, and walk in cooler. Cover all foods that are not in the process of cooling.
    Location: Service counter
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Garbage containers are soiled attracting gnats. Clean and sanitize garbarge containers.
    Location: Kitchen
    Equipment: -
  • 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. Both ice machines are soiled inside with pink mold material. Clean and sanitize ice machine frequently.2. The soda gun and holster are soiled. Soak and scrub, clean and sanitize gun and holster to ensure cleanliness.
    Location: Kitchen
    Equipment: Ice 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: 1. Both ice machines are soiled inside with pink mold material. Clean and sanitize ice machine frequently.2. The soda gun and holster are soiled. Soak and scrub, clean and sanitize gun and holster to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: There was no soap provided at the handsink in the prep area. Provide soap for all handsinks.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: There were no paper towels provided at the handsink in the cook line. Provide paper towels at all handsinks.
    Location: Cook line
    Equipment: Hand sink
 07/11/2014Routine
  • 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. Frozen spinach thawing in warming cabinet at 64 F. Discontinue practice and use an approved thawing method.2. Aioli, mayo, etc, on cold top in cook line at 52 F. Discarded. Adjust lid practices, adjust temp, repair, etc, as needed to hold food at 41 or below.
    Location: Prep area
    Equipment: -
  • 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. Frozen spinach thawing in warming cabinet at 64 F. Discontinue practice and use an approved thawing method.2. Aioli, mayo, etc, on cold top in cook line at 52 F. Discarded. Adjust lid practices, adjust temp, repair, etc, as needed to hold food at 41 or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Insect spray on food shelf in dry storage area.CORRECTED ON SITE
    Location: Dry storage
  • 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: Dish machine sanitizer rinse temp at 144 F. Ecolab has been called.SANITIZE MANUALLY/CHEMICALLY IN 3 BAY SINK UNTIL DISH MACHINE HAS BEEN REPAIRED TO GOOD WORKING ORDER.**RECHECK 11/11: DISH MACHINE WAS REPAIRED AFTER INITIAL INSPECTION, HOWEVER AT TIME OF RECHECK IT IS ONLY REACHING 148 F. REPAIR.SANITIZE MANUALLY/CHEMICALLY IN 3 BAY SINK UNTIL DISH MACHINE HAS BEEN REPAIRED TO GOOD WORKING ORDER***11/11 AFTER TYPING INITIAL RECHECK REPORT, WENT BACK TO KITCHEN TO DELIVER REPORT. FOUND THAT THERE WAS NO SANITIZER IN APPROPRIATE COMPARTMENT OF 3 BAY, THAT THIS COMPARTMENT WAS INSTEAD BEING USED TO RINSE FOOD OFF OF DISHES. SPOKE TO DAVID, GEORGE, AND CARRIE, EMPHASIZING THE NEED TO COMMUNICATE TO ANYONE WHO IS DOING DISHES THAT MANUAL SANITIZER ABSOLUTLY MUST BE USED ON ALL CLEAN DISHES UNTIL DISHWASHER IS REPAIRED. CHANGING RECHECK DATE TO TOMORROW. INSPECTOR WILL DO RANDOM CHECK IN NEXT COUPLE OF DAYS. A MONETARY FINE WILL BE ASSESSED IF DISHES ARE NOT BEING PROPERLY SANITIZED IN EITHER REPAIRED HIGH-TEMP DISH MACHINE, OR MANUALLY IN 3 BAY.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener cutting surface soiled. CORRECTED ON SITE.2. Deli slicer in prep area soiled. Clean and sanitize all surfaces.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener cutting surface soiled. CORRECTED ON SITE.2. Deli slicer in prep area soiled. Clean and sanitize all surfaces.
    Location: Prep area
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Hand sink blocked by linen hamper.CORRECTED ON SITE
    Location: Prep area
    Equipment: Hand sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Deep grooves in cutting boards in prep area accumulating soil. Sand or flip over cutting boards in prep area.
    Location: Prep area
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen spinach thawing in warming cabinet at 64 F. Thaw using one of the above methods instead. Discarded.CORRECTED ON SITE
    Location: Prep area
    Equipment: -
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sink in prep area coming off wall. Repair to attach sink tightly to wall, and caulk to seal to wall.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Hand sink at wait staff area in front of cook line missing hand soap. CORRECTED ON SITE.2. Hand sink at cook line missing hand soap. CORRECTED ON SITE.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Hand sink at wait staff area in front of cook line missing hand soap. CORRECTED ON SITE.2. Hand sink at cook line missing hand soap. CORRECTED ON SITE.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Prep area hand sink missing towels. CORRECTED ON SITE.2. Waitstaff area in front of cook line missing paper towels. CORRECTED ON SITE.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Prep area hand sink missing towels. CORRECTED ON SITE.2. Waitstaff area in front of cook line missing paper towels. CORRECTED ON SITE.
    Location: Wait staff area
    Equipment: Hand sink
 11/13/2013Recheck
  • 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. Frozen spinach thawing in warming cabinet at 64 F. Discontinue practice and use an approved thawing method.2. Aioli, mayo, etc, on cold top in cook line at 52 F. Discarded. Adjust lid practices, adjust temp, repair, etc, as needed to hold food at 41 or below.
    Location: Prep area
    Equipment: -
  • 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. Frozen spinach thawing in warming cabinet at 64 F. Discontinue practice and use an approved thawing method.2. Aioli, mayo, etc, on cold top in cook line at 52 F. Discarded. Adjust lid practices, adjust temp, repair, etc, as needed to hold food at 41 or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Insect spray on food shelf in dry storage area.CORRECTED ON SITE
    Location: Dry storage
  • 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: Dish machine sanitizer rinse temp at 144 F. Ecolab has been called.SANITIZE MANUALLY/CHEMICALLY IN 3 BAY SINK UNTIL DISH MACHINE HAS BEEN REPAIRED TO GOOD WORKING ORDER.**RECHECK 11/11: DISH MACHINE WAS REPAIRED AFTER INITIAL INSPECTION, HOWEVER AT TIME OF RECHECK IT IS ONLY REACHING 148 F. REPAIR.SANITIZE MANUALLY/CHEMICALLY IN 3 BAY SINK UNTIL DISH MACHINE HAS BEEN REPAIRED TO GOOD WORKING ORDER***11/11 AFTER TYPING INITIAL RECHECK REPORT, WENT BACK TO KITCHEN TO DELIVER REPORT. FOUND THAT THERE WAS NO SANITIZER IN APPROPRIATE COMPARTMENT OF 3 BAY, THAT THIS COMPARTMENT WAS INSTEAD BEING USED TO RINSE FOOD OFF OF DISHES. SPOKE TO DAVID, GEORGE, AND CARRIE, EMPHASIZING THE NEED TO COMMUNICATE TO ANYONE WHO IS DOING DISHES THAT MANUAL SANITIZER ABSOLUTLY MUST BE USED ON ALL CLEAN DISHES UNTIL DISHWASHER IS REPAIRED. CHANGING RECHECK DATE TO TOMORROW. INSPECTOR WILL DO RANDOM CHECK IN NEXT COUPLE OF DAYS. A MONETARY FINE WILL BE ASSESSED IF DISHES ARE NOT BEING PROPERLY SANITIZED IN EITHER REPAIRED HIGH-TEMP DISH MACHINE, OR MANUALLY IN 3 BAY.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener cutting surface soiled. CORRECTED ON SITE.2. Deli slicer in prep area soiled. Clean and sanitize all surfaces.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener cutting surface soiled. CORRECTED ON SITE.2. Deli slicer in prep area soiled. Clean and sanitize all surfaces.
    Location: Prep area
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Hand sink blocked by linen hamper.CORRECTED ON SITE
    Location: Prep area
    Equipment: Hand sink
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Deep grooves in cutting boards in prep area accumulating soil. Sand or flip over cutting boards in prep area.
    Location: Prep area
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen spinach thawing in warming cabinet at 64 F. Thaw using one of the above methods instead. Discarded.CORRECTED ON SITE
    Location: Prep area
    Equipment: -
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sink in prep area coming off wall. Repair to attach sink tightly to wall, and caulk to seal to wall.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Hand sink at wait staff area in front of cook line missing hand soap. CORRECTED ON SITE.2. Hand sink at cook line missing hand soap. CORRECTED ON SITE.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Hand sink at wait staff area in front of cook line missing hand soap. CORRECTED ON SITE.2. Hand sink at cook line missing hand soap. CORRECTED ON SITE.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Prep area hand sink missing towels. CORRECTED ON SITE.2. Waitstaff area in front of cook line missing paper towels. CORRECTED ON SITE.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Prep area hand sink missing towels. CORRECTED ON SITE.2. Waitstaff area in front of cook line missing paper towels. CORRECTED ON SITE.
    Location: Wait staff area
    Equipment: Hand sink
 11/11/2013Recheck
  • 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: 1. Frozen spinach thawing in warming cabinet at 64 F. Discontinue practice and use an approved thawing method.2. Aioli, mayo, etc, on cold top in cook line at 52 F. Discarded. Adjust lid practices, adjust temp, repair, etc, as needed to hold food at 41 or below.
    Location: Prep area
    Equipment: -
  • 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. Frozen spinach thawing in warming cabinet at 64 F. Discontinue practice and use an approved thawing method.2. Aioli, mayo, etc, on cold top in cook line at 52 F. Discarded. Adjust lid practices, adjust temp, repair, etc, as needed to hold food at 41 or below.
    Location: Cook line
    Equipment: Prep Top Cooler
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Insect spray on food shelf in dry storage area.CORRECTED ON SITE
    Location: Dry storage
  • 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: Dish machine sanitizer rinse temp at 144 F. Ecolab has been called.SANITIZE MANUALLY/CHEMICALLY IN 3 BAY SINK UNTIL DISH MACHINE HAS BEEN REPAIRED TO GOOD WORKING ORDER.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener cutting surface soiled. CORRECTED ON SITE.2. Deli slicer in prep area soiled. Clean and sanitize all surfaces.
    Location: Prep area
    Equipment: Can opener
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener cutting surface soiled. CORRECTED ON SITE.2. Deli slicer in prep area soiled. Clean and sanitize all surfaces.
    Location: Prep area
    Equipment: Slicer
  • 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: Hand sink blocked by linen hamper.CORRECTED ON SITE
    Location: Prep area
    Equipment: Hand sink
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Deep grooves in cutting boards in prep area accumulating soil. Sand or flip over cutting boards in prep area.
    Location: Prep area
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen spinach thawing in warming cabinet at 64 F. Thaw using one of the above methods instead. Discarded.CORRECTED ON SITE
    Location: Prep area
    Equipment: -
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Hand sink in prep area coming off wall. Repair to attach sink tightly to wall, and caulk to seal to wall.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Hand sink at wait staff area in front of cook line missing hand soap. CORRECTED ON SITE.2. Hand sink at cook line missing hand soap. CORRECTED ON SITE.
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: 1. Hand sink at wait staff area in front of cook line missing hand soap. CORRECTED ON SITE.2. Hand sink at cook line missing hand soap. CORRECTED ON SITE.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Prep area hand sink missing towels. CORRECTED ON SITE.2. Waitstaff area in front of cook line missing paper towels. CORRECTED ON SITE.
    Location: Prep area
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Prep area hand sink missing towels. CORRECTED ON SITE.2. Waitstaff area in front of cook line missing paper towels. CORRECTED ON SITE.
    Location: Wait staff area
    Equipment: Hand sink
 10/31/2013Routine
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. CUTTING CARROTS AND JICAMA WITH NO UTENSIL BARRIER. PERSON IN CHARGE WILL RE-USE ITEMS FOR A COOKED PRODUCT.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL ALL APPLICABLE HAND SINKS TO WALLS WITH SILICONE SEALER.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food. LETTUCE.
    Location: Kitchen (front)
 04/19/2013Recheck
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. CUTTING CARROTS AND JICAMA WITH NO UTENSIL BARRIER. PERSON IN CHARGE WILL RE-USE ITEMS FOR A COOKED PRODUCT.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. RE-SEAL ALL APPLICABLE HAND SINKS TO WALLS WITH SILICONE SEALER.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Cook line
  • Linens food contact
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food. LETTUCE.
    Location: Kitchen (front)
 04/11/2013Routine
  • 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. PLEASE USE KITCHEN DISHMACHINE OR 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    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. OPEN DRINKS. PLEASE DISCONTINUE PRACTICE.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. BAR DISHMACHINE LEAKING. PLEASE REPAIR.
    Location: Bar
    Equipment: Dishmachine
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN FAUCET - RIGHT END PREP SINK IN FRONT STATION.
    Location: Kitchen (front)
    Equipment: Prep sink
 12/27/2012Recheck
  • 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. PLEASE USE KITCHEN DISHMACHINE OR 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
    Location: Bar
    Equipment: Dishmachine
  • 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. OPEN DRINKS. PLEASE DISCONTINUE PRACTICE.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. BAR DISHMACHINE LEAKING. PLEASE REPAIR.
    Location: Bar
    Equipment: Dishmachine
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. LEAK IN FAUCET - RIGHT END PREP SINK IN FRONT STATION.
    Location: Kitchen (front)
    Equipment: Prep sink
 12/20/2012Routine
  • 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. FOOD REMOVED FROM COOLER. ALSO ENSURE THAT ONLY FOOD THAT ARE ALREADY COOLED TO 41 AND BELOW ARE PLACED IN/ON COOLERS. 9/6 COOLERS JUST STOCKED AND MAKE TABLE COOLER JUST REPAIRED. DO NOT HOLD FOOD IN UNITS IF UNABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • 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. FOOD REMOVED FROM COOLER. ALSO ENSURE THAT ONLY FOOD THAT ARE ALREADY COOLED TO 41 AND BELOW ARE PLACED IN/ON COOLERS. 9/6 COOLERS JUST STOCKED AND MAKE TABLE COOLER JUST REPAIRED. DO NOT HOLD FOOD IN UNITS IF UNABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Make table cooler
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EMPLOYEE SPRINKLING CHEESE ON TOP OF DISH - USE UTENSILS.
  • Single Service/Equipment storage (corrected)
    Clean equipment stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. ICE WANDS SHOULD NOT BE STORED IN DIRECT CONTACT WITH FREEZER AND SURROUNDING ITEMS. WRAP/PLACE IN CONTAINER/PROTECT.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) COOLER DRAWERS WITH FISH AND TURKEY - 55 DEGREES F. 2) MAKE TABLE COOLER ON RIGHT END - INSIDE - 60 DEGREES F; ON TOP 70 DEGREES F. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN OR ON THESE UNITS UNTIL 41 DEGREES F AND BELOW CAN BE MAINTAINED. 9/6 REPAIR PERSON IN SITE FOR UNITS. MAKE TABLE COOLER READING PROPER TEMPERATURE.9/12 drawer had fallen out. repair person called. monitor temperatures.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) COOLER DRAWERS WITH FISH AND TURKEY - 55 DEGREES F. 2) MAKE TABLE COOLER ON RIGHT END - INSIDE - 60 DEGREES F; ON TOP 70 DEGREES F. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN OR ON THESE UNITS UNTIL 41 DEGREES F AND BELOW CAN BE MAINTAINED. 9/6 REPAIR PERSON IN SITE FOR UNITS. MAKE TABLE COOLER READING PROPER TEMPERATURE.9/12 drawer had fallen out. repair person called. monitor temperatures.
    Location: Cook line
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. INTERIOR DOOR AREA OF RIGHT SIDE MAKE TABLE COOLER LISTED IN THIS REPORT.
    Location: Cook line
    Equipment: Make table cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. RIGHT PREP AREA IN FRONT - HAND SINK APPEARS TO BE FLOODING FLOOR. REPAIR.
    Location: Kitchen (front)
    Equipment: Hand sink
 09/12/2012Recheck
  • 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. FOOD REMOVED FROM COOLER. ALSO ENSURE THAT ONLY FOOD THAT ARE ALREADY COOLED TO 41 AND BELOW ARE PLACED IN/ON COOLERS. 9/6 COOLERS JUST STOCKED AND MAKE TABLE COOLER JUST REPAIRED. DO NOT HOLD FOOD IN UNITS IF UNABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • 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. FOOD REMOVED FROM COOLER. ALSO ENSURE THAT ONLY FOOD THAT ARE ALREADY COOLED TO 41 AND BELOW ARE PLACED IN/ON COOLERS. 9/6 COOLERS JUST STOCKED AND MAKE TABLE COOLER JUST REPAIRED. DO NOT HOLD FOOD IN UNITS IF UNABLE TO MAINTAIN TEMPERATURE.
    Location: Cook line
    Equipment: Make table cooler
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EMPLOYEE SPRINKLING CHEESE ON TOP OF DISH - USE UTENSILS.
  • Single Service/Equipment storage (corrected)
    Clean equipment stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. ICE WANDS SHOULD NOT BE STORED IN DIRECT CONTACT WITH FREEZER AND SURROUNDING ITEMS. WRAP/PLACE IN CONTAINER/PROTECT.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) COOLER DRAWERS WITH FISH AND TURKEY - 55 DEGREES F. 2) MAKE TABLE COOLER ON RIGHT END - INSIDE - 60 DEGREES F; ON TOP 70 DEGREES F. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN OR ON THESE UNITS UNTIL 41 DEGREES F AND BELOW CAN BE MAINTAINED. 9/6 REPAIR PERSON IN SITE FOR UNITS. MAKE TABLE COOLER READING PROPER TEMPERATURE.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) COOLER DRAWERS WITH FISH AND TURKEY - 55 DEGREES F. 2) MAKE TABLE COOLER ON RIGHT END - INSIDE - 60 DEGREES F; ON TOP 70 DEGREES F. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN OR ON THESE UNITS UNTIL 41 DEGREES F AND BELOW CAN BE MAINTAINED. 9/6 REPAIR PERSON IN SITE FOR UNITS. MAKE TABLE COOLER READING PROPER TEMPERATURE.
    Location: Cook line
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. INTERIOR DOOR AREA OF RIGHT SIDE MAKE TABLE COOLER LISTED IN THIS REPORT.
    Location: Cook line
    Equipment: Make table cooler
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. RIGHT PREP AREA IN FRONT - HAND SINK APPEARS TO BE FLOODING FLOOR. REPAIR.
    Location: Kitchen (front)
    Equipment: Hand sink
 09/06/2012Recheck
  • 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. FOOD REMOVED FROM COOLER. ALSO ENSURE THAT ONLY FOOD THAT ARE ALREADY COOLED TO 41 AND BELOW ARE PLACED IN/ON COOLERS.
    Location: Cook line
    Equipment: Cooler drawers
  • 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. FOOD REMOVED FROM COOLER. ALSO ENSURE THAT ONLY FOOD THAT ARE ALREADY COOLED TO 41 AND BELOW ARE PLACED IN/ON COOLERS.
    Location: Cook line
    Equipment: Make table cooler
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs. EMPLOYEE SPRINKLING CHEESE ON TOP OF DISH - USE UTENSILS.
  • Single Service/Equipment storage
    Clean equipment stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor. ICE WANDS SHOULD NOT BE STORED IN DIRECT CONTACT WITH FREEZER AND SURROUNDING ITEMS. WRAP/PLACE IN CONTAINER/PROTECT.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) COOLER DRAWERS WITH FISH AND TURKEY - 55 DEGREES F. 2) MAKE TABLE COOLER ON RIGHT END - INSIDE - 60 DEGREES F; ON TOP 70 DEGREES F. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN OR ON THESE UNITS UNTIL 41 DEGREES F AND BELOW CAN BE MAINTAINED.
    Location: Cook line
    Equipment: Cooler drawers
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 1) COOLER DRAWERS WITH FISH AND TURKEY - 55 DEGREES F. 2) MAKE TABLE COOLER ON RIGHT END - INSIDE - 60 DEGREES F; ON TOP 70 DEGREES F. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN OR ON THESE UNITS UNTIL 41 DEGREES F AND BELOW CAN BE MAINTAINED.
    Location: Cook line
    Equipment: Make table cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize. INTERIOR DOOR AREA OF RIGHT SIDE MAKE TABLE COOLER LISTED IN THIS REPORT.
    Location: Cook line
    Equipment: Make table cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained. RIGHT PREP AREA IN FRONT - HAND SINK APPEARS TO BE FLOODING FLOOR. REPAIR.
    Location: Kitchen (front)
    Equipment: Hand sink
 08/28/2012Routine
No violation noted during this evaluation. 06/11/2012Non-Illness Complaint
  • Eating, drinking, smoking (corrected on site)
    Employee(s) open drink, in food service, prep or storage area(s).
    Correction: An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Corrected during inspection
    Location: Cook line
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly. (Under warm running water)
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Corrected during inspection
    Location: Kitchen
    Equipment: Prep sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Wait staff area
    Equipment: Hand sink
 04/17/2012Routine
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cold top
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Bar
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: SOUP REHEATED PROPERLY TO AT LEAST 165 F.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES AT KITCHEN AND FOOD SPRAY BOTTLES ON COOK-LINE WHERE NEEDED.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES AT KITCHEN AND FOOD SPRAY BOTTLES ON COOK-LINE WHERE NEEDED.
    Location: Cook line
  • 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 PROGRESS:BAR DISHMACHINE NOT SANITIZING FOR CHLORINE--MAINTAIN AT 50 - 100 PPM AND REPAIR/ADJUST PROPERLY.MANAGEMENT CONTACTED SERVICE PROVIDER ECOLAB DURING THE FOLLOW-UP INSPECTION ON-SITE. INSPECTOR RECEIVED PHONE CALL ON WORK MOBILE THAT BAR DISHMACHINE HAS BEEN REPAIRED BY ECOLAB. A FOLLOW-UP INSPECTION HAS BEEN GIVEN TO ESTABLISHMENT'S REGUALR INSPECTOR TOM PRENDERGASTESTABLISHMENT WAS TOLD TO TAKE ALL BAR GLASSWARE AND DISHES TO KITCHEN DISHMACHINE FOR PROPER WASH/SANITIZE METHODS UNTIL BAR DISHMACHINE IS REPAIRED PROPERLY.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    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: CONTINUE TO MONITOR:OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Bar
  • Eating, drinking, smoking (corrected)
    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: CONTINUE TO MONITOR:OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Prep area
  • Eating, drinking, smoking (corrected)
    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: CONTINUE TO MONITOR:OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Dish machine area
  • Eating, drinking, smoking (corrected)
    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: CONTINUE TO MONITOR:OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Cook line
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DISCONTINUE USE OF ICE AT SAME ICE BIN FOR BOTH COOLING MEDIUM AND CONSUMER ICE. KEEP CONSUMER DRINK ICE SEPERATED.
    Location: Bar
    Equipment: Ice bin
  • 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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Mixer
  • 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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Can opener
  • 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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BAR DISHMACHINE; DISCONTINUE USE UNTIL REPAIRED. TRANSPORT DISHES TO KITCHEN DISHMACHINE.
    Location: Bar
    Equipment: Dishmachine
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE UTENSIL WITH HANDLE TO DISPENSE RICE ON COOK-LINE.
    Location: Cook line
  • Data plate
    No data plate provided.
    Correction: Provide data plate.
    Comments: PROVIDE FOR KITCHEN DISHMACHINE WASH TEMPERTURE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:KITCHEN 2-BAY SINK COLD WATER KNOB STRIPPED--REPAIR.REPAIR KITCHEN DISHMACHINE GAUGE THAT IS BROKEN.
    Location: Kitchen
    Equipment: 2-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:KITCHEN 2-BAY SINK COLD WATER KNOB STRIPPED--REPAIR.REPAIR KITCHEN DISHMACHINE GAUGE THAT IS BROKEN.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
    Location: Bar
  • 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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Expo line
    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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Expo line
    Equipment: Ice bin
  • 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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Bar
    Equipment: Ice bin
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: DESIGNATE (2) COOK-LINE HANDSINKS FOR EMPLOYEE HANDWASHING AND ALSO DESIGNATE AT HANDSINK AT BAR AS WELL.
    Location: Cook line
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: DESIGNATE (2) COOK-LINE HANDSINKS FOR EMPLOYEE HANDWASHING AND ALSO DESIGNATE AT HANDSINK AT BAR AS WELL.
    Location: Bar
    Equipment: Hand sink
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN FROM FOOD CONTACT ON COOK-LINE.
    Location: Cook line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Bar
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: IN PROGRESS:EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: IN PROGRESS:EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Bar
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: IN PROGRESS:EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Service counter
    Equipment: Hand sink
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: CONTINUE TO WORK ON AND MONITOR:PASTA STORED IN WALK-IN-COOLER NOT COOLED PROPERLY--PASTA WAS DISCARDED.SOUP NOT COOLED PROPERLY AT WALK-IN-COOLER--CORRECTIVE ACTION: SOUP PUT IN ICE BATH AT PREP SINK.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: CONTINUE TO WORK ON AND MONITOR:PASTA STORED IN WALK-IN-COOLER NOT COOLED PROPERLY--PASTA WAS DISCARDED.SOUP NOT COOLED PROPERLY AT WALK-IN-COOLER--CORRECTIVE ACTION: SOUP PUT IN ICE BATH AT PREP SINK.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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.
    Location: Cook line
    Equipment: ----------------- Coolers ----------------
  • 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.
    Location: Cook line
    Equipment: Ice cream freezer
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ESTABLISHMENT.
 02/04/2012Super Bowl Recheck
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cold top
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Bar
  • Improper reheating (corrected)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: SOUP REHEATED PROPERLY TO AT LEAST 165 F.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES AT KITCHEN AND FOOD SPRAY BOTTLES ON COOK-LINE WHERE NEEDED.
    Location: Kitchen
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES AT KITCHEN AND FOOD SPRAY BOTTLES ON COOK-LINE WHERE NEEDED.
    Location: Cook line
  • 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    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: CONTINUE TO MONITOR:OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Bar
  • Eating, drinking, smoking (corrected)
    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: CONTINUE TO MONITOR:OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Prep area
  • Eating, drinking, smoking (corrected)
    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: CONTINUE TO MONITOR:OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Dish machine area
  • Eating, drinking, smoking (corrected)
    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: CONTINUE TO MONITOR:OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Cook line
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DISCONTINUE USE OF ICE AT SAME ICE BIN FOR BOTH COOLING MEDIUM AND CONSUMER ICE. KEEP CONSUMER DRINK ICE SEPERATED.
    Location: Bar
    Equipment: Ice bin
  • 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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Mixer
  • 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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Can opener
  • 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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BAR DISHMACHINE; DISCONTINUE USE UNTIL REPAIRED. TRANSPORT DISHES TO KITCHEN DISHMACHINE.
    Location: Bar
    Equipment: Dishmachine
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE UTENSIL WITH HANDLE TO DISPENSE RICE ON COOK-LINE.
    Location: Cook line
  • Data plate
    No data plate provided.
    Correction: Provide data plate.
    Comments: PROVIDE FOR KITCHEN DISHMACHINE WASH TEMPERTURE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:KITCHEN 2-BAY SINK COLD WATER KNOB STRIPPED--REPAIR.REPAIR KITCHEN DISHMACHINE GAUGE THAT IS BROKEN.
    Location: Kitchen
    Equipment: 2-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: IN PROGRESS:KITCHEN 2-BAY SINK COLD WATER KNOB STRIPPED--REPAIR.REPAIR KITCHEN DISHMACHINE GAUGE THAT IS BROKEN.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
    Location: Bar
  • 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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Expo line
    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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Expo line
    Equipment: Ice bin
  • 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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Bar
    Equipment: Ice bin
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: DESIGNATE (2) COOK-LINE HANDSINKS FOR EMPLOYEE HANDWASHING AND ALSO DESIGNATE AT HANDSINK AT BAR AS WELL.
    Location: Cook line
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: DESIGNATE (2) COOK-LINE HANDSINKS FOR EMPLOYEE HANDWASHING AND ALSO DESIGNATE AT HANDSINK AT BAR AS WELL.
    Location: Bar
    Equipment: Hand sink
  • Linens food contact (corrected)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN FROM FOOD CONTACT ON COOK-LINE.
    Location: Cook line
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Bar
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: IN PROGRESS:EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: IN PROGRESS:EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Bar
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: IN PROGRESS:EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Service counter
    Equipment: Hand sink
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: CONTINUE TO WORK ON AND MONITOR:PASTA STORED IN WALK-IN-COOLER NOT COOLED PROPERLY--PASTA WAS DISCARDED.SOUP NOT COOLED PROPERLY AT WALK-IN-COOLER--CORRECTIVE ACTION: SOUP PUT IN ICE BATH AT PREP SINK.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: CONTINUE TO WORK ON AND MONITOR:PASTA STORED IN WALK-IN-COOLER NOT COOLED PROPERLY--PASTA WAS DISCARDED.SOUP NOT COOLED PROPERLY AT WALK-IN-COOLER--CORRECTIVE ACTION: SOUP PUT IN ICE BATH AT PREP SINK.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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.
    Location: Cook line
    Equipment: ----------------- Coolers ----------------
  • 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.
    Location: Cook line
    Equipment: Ice cream freezer
  • Contamination of sanitized tableware (corrected)
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ESTABLISHMENT.
 02/03/2012Super Bowl Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cold top
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Cook line
    Equipment: Cooler drawers
  • 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: CORRECTIVE ACTION: ICE BATHSPROVIDE ICE IN CONTAINERS THAT CONTAIN CUT FRUIT AT BAR.
    Location: Bar
  • Improper reheating (corrected on site)
    Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
    Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
    Comments: SOUP REHEATED PROPERLY TO AT LEAST 165 F.
    Location: Kitchen
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES AT KITCHEN AND FOOD SPRAY BOTTLES ON COOK-LINE WHERE NEEDED.
    Location: Kitchen
  • Toxic labeling (corrected on site)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: LABEL CHEMICAL SPRAY BOTTLES AT KITCHEN AND FOOD SPRAY BOTTLES ON COOK-LINE WHERE NEEDED.
    Location: Cook line
  • 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: BAR DISHMACHINE NOT SANITIZING FOR CHLORINE.
    Location: Bar
    Equipment: Dishmachine
  • Eating, drinking, smoking
    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: OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Bar
  • Eating, drinking, smoking
    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: OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Prep area
  • Eating, drinking, smoking
    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: OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Dish machine area
  • Eating, drinking, smoking
    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: OPEN EMPLOYEE DRINKS AT BAR, PREP AREA, DISHAMACHINE AREA, AND COOK-LINE. NO CAP DRINKS ALLOWED.PLACE EMPLOYEE DRINKS AT PROPER STORAGE LOCATION.
    Location: Cook line
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: DISCONTINUE USE OF ICE AT SAME ICE BIN FOR BOTH COOLING MEDIUM AND CONSUMER ICE. KEEP CONSUMER DRINK ICE SEPERATED.
    Location: Bar
    Equipment: Ice bin
  • Food contact cleaning frequency (corrected on site)
    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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Mixer
  • Food contact cleaning frequency (corrected on site)
    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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Can opener
  • Food contact cleaning frequency (corrected on site)
    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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • Food contact cleaning frequency (corrected on site)
    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: ALSO SOILED UTENSILS IN UTENSIL STORAGE DRAWERS IN KITCHEN.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR LEAKS AT BAR DISHMACHINE; DISCONTINUE USE UNTIL REPAIRED. TRANSPORT DISHES TO KITCHEN DISHMACHINE.
    Location: Bar
    Equipment: Dishmachine
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: PROVIDE UTENSIL WITH HANDLE TO DISPENSE RICE ON COOK-LINE.
    Location: Cook line
  • Data plate
    No data plate provided.
    Correction: Provide data plate.
    Comments: PROVIDE FOR KITCHEN DISHMACHINE WASH TEMPERTURE.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair (corrected on site)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN 2-BAY SINK COLD WATER KNOB STRIPPED--REPAIR.REPAIR KITCHEN DISHMACHINE GAUGE THAT IS BROKEN.
    Location: Kitchen
    Equipment: 2-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: KITCHEN 2-BAY SINK COLD WATER KNOB STRIPPED--REPAIR.REPAIR KITCHEN DISHMACHINE GAUGE THAT IS BROKEN.
    Location: Kitchen
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -SOILED KITCHEN UTENSIL STORAGE DRAWERS.-SOILED BAR SPEED RAILS.
    Location: Bar
  • 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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Expo line
    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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Expo line
    Equipment: Ice bin
  • 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: LOCATION: BEVERAGE STATIONS AND BAR.
    Location: Bar
    Equipment: Ice bin
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: DESIGNATE (2) COOK-LINE HANDSINKS FOR EMPLOYEE HANDWASHING AND ALSO DESIGNATE AT HANDSINK AT BAR AS WELL.
    Location: Cook line
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: DESIGNATE (2) COOK-LINE HANDSINKS FOR EMPLOYEE HANDWASHING AND ALSO DESIGNATE AT HANDSINK AT BAR AS WELL.
    Location: Bar
    Equipment: Hand sink
  • Linens food contact (corrected on site)
    Linen(s) or napkin(s) in contact with food item(s).
    Correction: Linens and napkins may not be used in contact with food.
    Comments: REMOVE LINEN FROM FOOD CONTACT ON COOK-LINE.
    Location: Cook line
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Bar
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Bar
    Equipment: Hand sink
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: EMPLOYEE RESTROOM HANDSINK AT 93 F AND BAR & BEVERAGE STATION HANDSINK LOCATED IN DINING ROOM AT 84 F; MAINTAIN HANDSINKS AT 100 F - 120 F.
    Location: Service counter
    Equipment: Hand sink
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA STORED IN WALK-IN-COOLER NOT COOLED PROPERLY--PASTA WAS DISCARDED.SOUP NOT COOLED PROPERLY AT WALK-IN-COOLER--CORRECTIVE ACTION: SOUP PUT IN ICE BATH AT PREP SINK.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: PASTA STORED IN WALK-IN-COOLER NOT COOLED PROPERLY--PASTA WAS DISCARDED.SOUP NOT COOLED PROPERLY AT WALK-IN-COOLER--CORRECTIVE ACTION: SOUP PUT IN ICE BATH AT PREP SINK.
    Location: Kitchen
    Equipment: 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.
    Location: Cook line
    Equipment: ----------------- Coolers ----------------
  • 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.
    Location: Cook line
    Equipment: Ice cream freezer
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ESTABLISHMENT.
 02/02/2012Super Bowl Routine
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, in food service, prep or storage area(s).
    Correction: Employees shall eat, in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Corrected during inspection
    Location: Wait staff area
  • Cutting surface(s)
    Cutting surface(s) in poor condition. Some cutting boards in need of resurface or replacement...
    Correction: Surfaces, such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Location: Kitchen
  • Cutting surface(s)
    Cutting surface(s) in poor condition. Some cutting boards in need of resurface or replacement...
    Correction: Surfaces, such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Location: Prep area
  • Equipment repair
    Equipment in need of repair. (Leak at dishmachine)
    Correction: Equipment shall be maintained in good repair and condition. Repair leak
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled. (Interior surface of hood... Cookline)
    Correction: Clean as needed.
    Location: Cook line
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Corrected during inspection
    Location: Wait staff area
    Equipment: Hand sink
 12/09/2011Routine

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