- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic contaners of cheese at buffet held at 112 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Dining room
Equipment: Buffet
- 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. Small plastic containers of salad dressing and packs of salad dressing sitting out at room temperature at buffet. Hold all cold food items at 41 deg. F. or below. 2. Hard boiled eggs on salad in buffet held at 63 deg. F. Hold all potentially hazardous cold food items at 41 deg. F or below.
Location: Dining room
Equipment: Buffet
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands befoer preping / cooking food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to prep food items without washing hands first at hand sink with soap and water. You must wash hands with soap and water before putting on gloves to hansdle food items.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee coat stored with food items in kitchen area. Store personal item(s) away from food and food related articles.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below deep fry units. Clean.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Large bowl of salad sitting out at buffet not protected from contamination. Food on display shall be protected from contamination. Provide approved sneeze guard etc. 2. Bread sticks at buffet not protected from contamination. . Food on display shall be protected from contamination. Provide approved sneeze guard etc.
Location: Dining room
Equipment: Buffet
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Large bowl of salad sitting out at buffet not protected from contamination. Food on display shall be protected from contamination. Provide approved sneeze guard etc. 2. Bread sticks at buffet not protected from contamination. . Food on display shall be protected from contamination. Provide approved sneeze guard etc.
Location: Dining room
Equipment: Buffet
|
03/14/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Small plastic contaners of cheese at buffet held at 112 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Dining room
Equipment: Buffet
- 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. Small plastic containers of salad dressing and packs of salad dressing sitting out at room temperature at buffet. Hold all cold food items at 41 deg. F. or below. 2. Hard boiled eggs on salad in buffet held at 63 deg. F. Hold all potentially hazardous cold food items at 41 deg. F or below.
Location: Dining room
Equipment: Buffet
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. Food handler not washing hands befoer preping / cooking food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to prep food items without washing hands first at hand sink with soap and water. You must wash hands with soap and water before putting on gloves to hansdle food items.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee coat stored with food items in kitchen area. Store personal item(s) away from food and food related articles.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below deep fry units. Clean.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Large bowl of salad sitting out at buffet not protected from contamination. Food on display shall be protected from contamination. Provide approved sneeze guard etc. 2. Bread sticks at buffet not protected from contamination. . Food on display shall be protected from contamination. Provide approved sneeze guard etc.
Location: Dining room
Equipment: Buffet
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Large bowl of salad sitting out at buffet not protected from contamination. Food on display shall be protected from contamination. Provide approved sneeze guard etc. 2. Bread sticks at buffet not protected from contamination. . Food on display shall be protected from contamination. Provide approved sneeze guard etc.
Location: Dining room
Equipment: Buffet
|
03/07/2014 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Walk in cooler holdoing cold food items between 43.6 and 46.5 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. NOTE > IF WALK IN COOLER IS NOT AT PROPER TEMPERATURE 41 DEG. F. OR BELOW AT TIME OF RE INSPECTION AUGUST 28TH 2013 A $ 200.00 CITATION WILL BE GIVEN AT TIME OF RE INSPECTION. IF YOU HAVE ANY QUESTIONS PLEASE CALL ME AT 221-2261.
Location: Walk-in cooler
- 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: 1. Flies noted in kitchen area. Exterminate flies using approved methods.
Location: Kitchen
- 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: 1. Potentially hazardous ready to eat food items ( Ham etc. ) not date marked inside of walk in cooler. Date Mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below flat top grill and deep fry units. Clean all soiled floor space. 2. Ceiling tiles soiled by heat vents in kitchen areas. Clean all soiled ceiling tiles.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Bar
- Cooling methods (corrected)
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: 1. Left over soup in crock pot cooling inside of walk in cooler. Do not place hot crock pot of soups etc with lid on to cool. Use approved methods to cool all hot foods. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PORPER COOLIN WITH COOK AND MANAGER AT TIME OF INSPECTION. HAD COOK PLACE HOT SOUP IN SHALLOW PAN TO COOL INSIDE OF WALK IN COOLER AT TIME OF INSPECTION.
Location: Walk-in cooler
|
08/28/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Walk in cooler holdoing cold food items between 43.6 and 46.5 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below. NOTE > IF WALK IN COOLER IS NOT AT PROPER TEMPERATURE 41 DEG. F. OR BELOW AT TIME OF RE INSPECTION AUGUST 28TH 2013 A $ 200.00 CITATION WILL BE GIVEN AT TIME OF RE INSPECTION. IF YOU HAVE ANY QUESTIONS PLEASE CALL ME AT 221-2261.
Location: Walk-in cooler
- 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: 1. Flies noted in kitchen area. Exterminate flies using approved methods.
Location: Kitchen
- 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: 1. Potentially hazardous ready to eat food items ( Ham etc. ) not date marked inside of walk in cooler. Date Mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below flat top grill and deep fry units. Clean all soiled floor space. 2. Ceiling tiles soiled by heat vents in kitchen areas. Clean all soiled ceiling tiles.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Bar
- Cooling methods (corrected)
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: 1. Left over soup in crock pot cooling inside of walk in cooler. Do not place hot crock pot of soups etc with lid on to cool. Use approved methods to cool all hot foods. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PORPER COOLIN WITH COOK AND MANAGER AT TIME OF INSPECTION. HAD COOK PLACE HOT SOUP IN SHALLOW PAN TO COOL INSIDE OF WALK IN COOLER AT TIME OF INSPECTION.
Location: Walk-in cooler
|
08/21/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Walk in cooler holdoing cold food items between 43 and 45 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- 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: 1. Flies noted in kitchen area. Exterminate flies using approved methods.
Location: Kitchen
- 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: 1. Potentially hazardous ready to eat food items ( Ham etc. ) not date marked inside of walk in cooler. Date Mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below flat top grill and deep fry units. Clean all soiled floor space. 2. Ceiling tiles soiled by heat vents in kitchen areas. Clean all soiled ceiling tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Bar
- Cooling methods
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: 1. Left over soup in crock pot cooling inside of walk in cooler. Do not place hot crock pot of soups etc with lid on to cool. Use approved methods to cool all hot foods. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PORPER COOLIN WITH COOK AND MANAGER AT TIME OF INSPECTION. HAD COOK PLACE HOT SOUP IN SHALLOW PAN TO COOL INSIDE OF WALK IN COOLER AT TIME OF INSPECTION.
Location: Walk-in cooler
|
08/20/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Walk in cooler holdoing cold food items between 43 and 45 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- 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: 1. Flies noted in kitchen area. Exterminate flies using approved methods.
Location: Kitchen
- 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: 1. Potentially hazardous ready to eat food items ( Ham etc. ) not date marked inside of walk in cooler. Date Mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below flat top grill and deep fry units. Clean all soiled floor space. 2. Ceiling tiles soiled by heat vents in kitchen areas. Clean all soiled ceiling tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Bar
- Cooling methods
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: 1. Left over soup in crock pot cooling inside of walk in cooler. Do not place hot crock pot of soups etc with lid on to cool. Use approved methods to cool all hot foods. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PORPER COOLIN WITH COOK AND MANAGER AT TIME OF INSPECTION. HAD COOK PLACE HOT SOUP IN SHALLOW PAN TO COOL INSIDE OF WALK IN COOLER AT TIME OF INSPECTION.
Location: Walk-in cooler
|
08/14/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Walk in cooler holdoing cold food items between 43 and 45 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- 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: 1. Flies noted in kitchen area. Exterminate flies using approved methods.
Location: Kitchen
- 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: 1. Potentially hazardous ready to eat food items ( Ham etc. ) not date marked inside of walk in cooler. Date Mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below flat top grill and deep fry units. Clean all soiled floor space. 2. Ceiling tiles soiled by heat vents in kitchen areas. Clean all soiled ceiling tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Bar
- Cooling methods
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: 1. Left over soup in crock pot cooling inside of walk in cooler. Do not place hot crock pot of soups etc with lid on to cool. Use approved methods to cool all hot foods. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. NOTE > WENT OVER PORPER COOLIN WITH COOK AND MANAGER AT TIME OF INSPECTION. HAD COOK PLACE HOT SOUP IN SHALLOW PAN TO COOL INSIDE OF WALK IN COOLER AT TIME OF INSPECTION.
Location: Walk-in cooler
|
08/07/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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. Walk in cooler holdoing cold food items between 43 and 45 deg. F. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F or below.
Location: Walk-in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Flies noted in kitchen area. Exterminate flies using approved methods.
Location: Kitchen
- 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: 1. Potentially hazardous ready to eat food items ( Ham etc. ) not date marked inside of walk in cooler. Date Mark. Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled below flat top grill and deep fry units. Clean all soiled floor space. 2. Ceiling tiles soiled by heat vents in kitchen areas. Clean all soiled ceiling tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towels sititng out in bar and kitchen areas. Keep all wet towels clean and stored in sanitizer water when not in use.
Location: Bar
|
07/31/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Containers of sausage and cheese sitting out at room temperature at 51 to 57 deg. F by cold top in kitchen area. Do not sit potentially hazardous food out at room temperature. Hold at 41 deg. F. or below.
Location: Kitchen
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide on floor below shelving in bar. Remove, Home use pesticides are not approved for use in establishment. 2. Can of home use only " Hot Shot " pesticide on shelving in dry stock room. Remove. Home use pesticides are not approved for use in establishment.
Location: Bar
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide on floor below shelving in bar. Remove, Home use pesticides are not approved for use in establishment. 2. Can of home use only " Hot Shot " pesticide on shelving in dry stock room. Remove. Home use pesticides are not approved for use in establishment.
Location: Dry storage
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top cooler soiled insdie. Clean.
Location: Kitchen
Equipment: Prep Top Cooler
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves ot handle ready to eat food items without washing hands first at hand sink with soap and water. Wash hands before using gloves to handle ready to eat food items.
- 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: 1. Pizza boxes of floor in kitchen area. Remove and store in approved manner.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. ( A ) Floor space throughout kitchen area along all wall and floor junctions and under equipment. ( B ) Floor space inside of walk in cooler. ( C ) Floor space in bar area under equipment. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Metal shelving inside of cold top cooler in kitchen area soiled and rusted. Repair or replace so as to provide a surface that is smooth and easily cleanable.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean. 2. Metal shelf next to three bay sink soiled. Clean. 3. Botom shelf of prep table by cold top cooler in kitchen area. Clean. 4. Top of ice machine soiled. Clean. 5. Keg coolers soiled insdie in bar. Clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fryer units soiled on outside of units. Clean. Remove built up grease.
Location: Kitchen
Equipment: Deep fryer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Bar does not have a hand sink for hand washing, use fourth bay of bar sink for hand washing. Provide hand soap at fourth bay of sink.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. 1. Bar does not have a hand sink for hand washing, use fourth bay of bar sink for hand washing. Provide hand towels at fourth bay of bar sink for hand washing.
Location: Bar
|
01/10/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Containers of sausage and cheese sitting out at room temperature at 51 to 57 deg. F by cold top in kitchen area. Do not sit potentially hazardous food out at room temperature. Hold at 41 deg. F. or below.
Location: Kitchen
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide on floor below shelving in bar. Remove, Home use pesticides are not approved for use in establishment. 2. Can of home use only " Hot Shot " pesticide on shelving in dry stock room. Remove. Home use pesticides are not approved for use in establishment.
Location: Bar
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of home use only " Raid " pesticide on floor below shelving in bar. Remove, Home use pesticides are not approved for use in establishment. 2. Can of home use only " Hot Shot " pesticide on shelving in dry stock room. Remove. Home use pesticides are not approved for use in establishment.
Location: Dry storage
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of cold top cooler soiled insdie. Clean.
Location: Kitchen
Equipment: Prep Top Cooler
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves ot handle ready to eat food items without washing hands first at hand sink with soap and water. Wash hands before using gloves to handle ready to eat food items.
- Single Service/Equipment storage
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: 1. Pizza boxes of floor in kitchen area. Remove and store in approved manner.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Floor space soiled in following areas. ( A ) Floor space throughout kitchen area along all wall and floor junctions and under equipment. ( B ) Floor space inside of walk in cooler. ( C ) Floor space in bar area under equipment. NOTE > CLEAN ALL SOILED FLOOR SPACE LISTED ABOVE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Metal shelving inside of cold top cooler in kitchen area soiled and rusted. Repair or replace so as to provide a surface that is smooth and easily cleanable.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelf above three bay sink soiled. Clean. 2. Metal shelf next to three bay sink soiled. Clean. 3. Botom shelf of prep table by cold top cooler in kitchen area. Clean. 4. Top of ice machine soiled. Clean. 5. Keg coolers soiled insdie in bar. Clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Deep fryer units soiled on outside of units. Clean. Remove built up grease.
Location: Kitchen
Equipment: Deep fryer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. Bar does not have a hand sink for hand washing, use fourth bay of bar sink for hand washing. Provide hand soap at fourth bay of sink.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. 1. Bar does not have a hand sink for hand washing, use fourth bay of bar sink for hand washing. Provide hand towels at fourth bay of bar sink for hand washing.
Location: Bar
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01/03/2013 | Routine |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Purses & other personal items are on the dry storage shelves & in the soft drink syrups.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Extinguishing system has expired (2010). Have system inspected. This is a repeat violation.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor below the can rack is soiled. Move the rack & clean the floor.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The can rack is soiled.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
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06/20/2012 | Routine |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: There is a gnat in a bottle of alcohol. Discard.
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired. Have system inspected. This a repeat violation.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There is mold on the shelves of the walk in cooler.
Location: Walk-in cooler
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12/12/2011 | Routine |
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