| No violation noted during this evaluation. | 08/28/2014 | Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pouched salmon was cold holding at 48 degrees F. Chef discarded the salmon.CORRECTED ON SITE.2. Cream corn stored in the cold top in the cook line area was cold holding at 50 degrees F. Ice was put in the cold top and the cream corn was stored in the walk in cooler to maintain 41 degrees F. Keep cold top covered when not in use to hold appropriate temperature of 41 degrees F.
Location: Kitchen
- 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. Pouched salmon was cold holding at 48 degrees F. Chef discarded the salmon.CORRECTED ON SITE.2. Cream corn stored in the cold top in the cook line area was cold holding at 50 degrees F. Ice was put in the cold top and the cream corn was stored in the walk in cooler to maintain 41 degrees F. Keep cold top covered when not in use to hold appropriate temperature of 41 degrees F.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There was a gnat present in the kitchen area. Clean and sanitize all areas and eliminate all harobrage conditions.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The slicer in the prep area was soiled with food residue. Clean and sanitize equipment thoroughly. CORRECTED ON SITE.
Location: Prep area
Equipment: Slicer
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: The forks holding lemons in the kitchen are stored improperly. Store all eating utensils with the handles up so employees are touching the handles only. CORRECTED ON SITE.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: The vents in the prep area are soiled. Clean vents thoroughly and frequently to ensure cleanliness and prevent build up of dust.
Location: Prep area
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: The was no thermometer provided in the reach in cooler in the cook line area. Theremometer was provided.CORRECTED ON SITE.
Location: Cook line
Equipment: Reach in cooler
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Raw fish and shrimp was stored in the seafood walk in cooler. Chef covered the items with plastic wrappings.CORRECTED ON SITE.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The soda machine nozzles were soiled. CORRECTED ON SITE.2. The soda guns and holsters are soiled. CORRECTED ON SITEClean , scrub, and sanitize the nozzles to ensure cleanliness and prevent build up.
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The soda machine nozzles were soiled. CORRECTED ON SITE.2. The soda guns and holsters are soiled. CORRECTED ON SITEClean , scrub, and sanitize the nozzles to ensure cleanliness and prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The gasket in faucet at the 3 bay sink needs to be replace--there is leaking at the faucet handles. Management stated that the plumber has been called and gasket will be replace by tomorrow.
Location: Three bay area
Equipment: 3-bay
- Durability / utensils and equipment (corrected on site)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: The ice scooper used for the ice machine was chipped. Chef replace ice scooper with a durable scooper. Management stated that new scoopers are on order and will arrive next week.CORRECTED ON SITE.
Location: Kitchen
Equipment: Ice machine
|
08/19/2014 | Routine |
- 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: A gnat was present in the bar. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two knives stored in the cook line on the knife/utensil rack was soiled. Clean and sanitize knife rack and knives to thoroughly after use to ensure cleanliness. 2. Ice machine near the fish/meat cooler was soiled on the ceiling area. Clean and sanitize ice machine regularly to ensure cleanliness and to prevent mold/build up.3. The meat slicer was soiled with food residue in the prep area. Clean and sanitize slicer thoroughly after use to ensure cleanliness.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two knives stored in the cook line on the knife/utensil rack was soiled. Clean and sanitize knife rack and knives to thoroughly after use to ensure cleanliness. 2. Ice machine near the fish/meat cooler was soiled on the ceiling area. Clean and sanitize ice machine regularly to ensure cleanliness and to prevent mold/build up.3. The meat slicer was soiled with food residue in the prep area. Clean and sanitize slicer thoroughly after use to ensure cleanliness.
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two knives stored in the cook line on the knife/utensil rack was soiled. Clean and sanitize knife rack and knives to thoroughly after use to ensure cleanliness. 2. Ice machine near the fish/meat cooler was soiled on the ceiling area. Clean and sanitize ice machine regularly to ensure cleanliness and to prevent mold/build up.3. The meat slicer was soiled with food residue in the prep area. Clean and sanitize slicer thoroughly after use to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The handsink in the upsairs wait staff area was soiled with a brown tent inside the handsink. Clean and sanitize the handsink throughly to ensure cleanliness.
Location: Wait staff area
Equipment: Hand sink
- Removable hood filters (corrected)
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters were soiled with build up and dust in the prep area. Clean thoroughly and regularly to ensure cleanliness.
- 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: 1. A purse was stored on a shelf with the vegetable slicer and other food related euqipment in the kitchen. 2. A coat was stored on top of food related items in the upstairs dry storage area.The chef corrected the issues on site and removed the purse and stored it in a designated area. Store all personal items in a designated area.
Location: Kitchen
- 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: 1. A purse was stored on a shelf with the vegetable slicer and other food related euqipment in the kitchen. 2. A coat was stored on top of food related items in the upstairs dry storage area.The chef corrected the issues on site and removed the purse and stored it in a designated area. Store all personal items in a designated area.
Location: Dry storage
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: A dirty/wet mop head was stored on the floor of the utility room. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Utility room
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: A ceiling tile was missing in the dishmachine area due to leakage issues. Replace tile when issue is resolved.
Location: Dish machine area
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: A wiping towel was wrapped around prep sink faucet into running water used to thaw shrimp in the walk in cooler. The chef corrected the issue on site and removed the wiping towel from the faucet to prevent contamination.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: A wiping towel was wrapped around prep sink faucet into running water used to thaw shrimp in the walk in cooler. The chef corrected the issue on site and removed the wiping towel from the faucet to prevent contamination.
Location: Walk-in cooler
Equipment: Prep sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The fans in the walk in meat/fish cooler was soiled with dust. Clean fans regluarly to prevent dust.
Location: Walk-in cooler
Equipment: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towel at the handsink in the bar area. Provide dry paper towels at all handsinks.
Location: Bar
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: A pipe had a tiny leak in the ceiling in the dishmachine area. Chef stated that a professional would be out to service the issue and it would be resolved by the next follow up inspection on 3/18.
Location: Dish machine area
|
03/19/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: A gnat was present in the bar. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two knives stored in the cook line on the knife/utensil rack was soiled. Clean and sanitize knife rack and knives to thoroughly after use to ensure cleanliness. 2. Ice machine near the fish/meat cooler was soiled on the ceiling area. Clean and sanitize ice machine regularly to ensure cleanliness and to prevent mold/build up.3. The meat slicer was soiled with food residue in the prep area. Clean and sanitize slicer thoroughly after use to ensure cleanliness.
Location: Cook line
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Two knives stored in the cook line on the knife/utensil rack was soiled. Clean and sanitize knife rack and knives to thoroughly after use to ensure cleanliness. 2. Ice machine near the fish/meat cooler was soiled on the ceiling area. Clean and sanitize ice machine regularly to ensure cleanliness and to prevent mold/build up.3. The meat slicer was soiled with food residue in the prep area. Clean and sanitize slicer thoroughly after use to ensure cleanliness.
Location: Kitchen
Equipment: Ice machine
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: The handsink in the upsairs wait staff area was soiled with a brown tent inside the handsink. Clean and sanitize the handsink throughly to ensure cleanliness.
Location: Wait staff area
Equipment: Hand sink
- Removable hood filters
Ventilation hood filters not easily removable.
Correction: Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
Comments: The removable hood filters were soiled with build up and dust in the prep area. Clean thoroughly and regularly to ensure cleanliness.
- 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: 1. A purse was stored on a shelf with the vegetable slicer and other food related euqipment in the kitchen. 2. A coat was stored on top of food related items in the upstairs dry storage area.The chef corrected the issues on site and removed the purse and stored it in a designated area. Store all personal items in a designated area.
Location: Kitchen
- 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: 1. A purse was stored on a shelf with the vegetable slicer and other food related euqipment in the kitchen. 2. A coat was stored on top of food related items in the upstairs dry storage area.The chef corrected the issues on site and removed the purse and stored it in a designated area. Store all personal items in a designated area.
Location: Dry storage
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: A dirty/wet mop head was stored on the floor of the utility room. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Utility room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: A ceiling tile was missing in the dishmachine area due to leakage issues. Replace tile when issue is resolved.
Location: Dish machine area
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: A wiping towel was wrapped around prep sink faucet into running water used to thaw shrimp in the walk in cooler. The chef corrected the issue on site and removed the wiping towel from the faucet to prevent contamination.
Location: Walk-in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: A wiping towel was wrapped around prep sink faucet into running water used to thaw shrimp in the walk in cooler. The chef corrected the issue on site and removed the wiping towel from the faucet to prevent contamination.
Location: Walk-in cooler
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The fans in the walk in meat/fish cooler was soiled with dust. Clean fans regluarly to prevent dust.
Location: Walk-in cooler
Equipment: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towel at the handsink in the bar area. Provide dry paper towels at all handsinks.
Location: Bar
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.
Comments: A pipe had a tiny leak in the ceiling in the dishmachine area. Chef stated that a professional would be out to service the issue and it would be resolved by the next follow up inspection on 3/18.
Location: Dish machine area
|
03/11/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The slicer and can opener was soiled. 2. Knife was soiled and stored on knife rack.Clean and sanitize equipment regularly and thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The slicer and can opener was soiled. 2. Knife was soiled and stored on knife rack.Clean and sanitize equipment regularly and thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The slicer and can opener was soiled. 2. Knife was soiled and stored on knife rack.Clean and sanitize equipment regularly and thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food was found in the handsink in the dishmachine area and near the cookline. 2. A chemical bottle was stored inside the handsink in the bar area. Handsinks are used for handwashing only.12/5 RECHECK:1. CHEF STATES THAT HANDSINK CONTAINS SMALL FISH RESIDUE OF DUE TO EMPLOYEES HANDLING LARGE AMOUNTS OF FISH AND WASHING HANDS IN THE HANDSINK , IN THE PREP AREA. PIECES STILL LEFT ON HANDS.2. PAPER TOWELS AND NAPKIN WAS STORED INSIDE THE HANDSINK IN THE BAR. MANAGER CORRECTED THE ISSUE ON SITE AND REMOVED THE ITEMS.
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food was found in the handsink in the dishmachine area and near the cookline. 2. A chemical bottle was stored inside the handsink in the bar area. Handsinks are used for handwashing only.12/5 RECHECK:1. CHEF STATES THAT HANDSINK CONTAINS SMALL FISH RESIDUE OF DUE TO EMPLOYEES HANDLING LARGE AMOUNTS OF FISH AND WASHING HANDS IN THE HANDSINK , IN THE PREP AREA. PIECES STILL LEFT ON HANDS.2. PAPER TOWELS AND NAPKIN WAS STORED INSIDE THE HANDSINK IN THE BAR. MANAGER CORRECTED THE ISSUE ON SITE AND REMOVED THE ITEMS.
Location: Prep area
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food was found in the handsink in the dishmachine area and near the cookline. 2. A chemical bottle was stored inside the handsink in the bar area. Handsinks are used for handwashing only.12/5 RECHECK:1. CHEF STATES THAT HANDSINK CONTAINS SMALL FISH RESIDUE OF DUE TO EMPLOYEES HANDLING LARGE AMOUNTS OF FISH AND WASHING HANDS IN THE HANDSINK , IN THE PREP AREA. PIECES STILL LEFT ON HANDS.2. PAPER TOWELS AND NAPKIN WAS STORED INSIDE THE HANDSINK IN THE BAR. MANAGER CORRECTED THE ISSUE ON SITE AND REMOVED THE ITEMS.
Location: Bar
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Silverware was stored upwards in the silverware rack. Store silverware downwards with the handle up to prevent contamination.
- 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: Bulk containers of food items were not labeled. Label all bulk containers according to food item.
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: Mold was present on the ceiling in the dishmachine area. Kitchen manager stated that the ceiling tiles would be replaced/repaired and painted as soon a possible.
Location: Dish machine area
- Hand sink temperature (corrected)
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: There was no hot water in the handsink in the prep area. Service the handsink appropriately to maintain hot water at handsink.
Location: Prep area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine is broken and not in use. Make sure to keep ice out of broken ice machine. Manager stated that the ice machine would be repaired as soon as possible.12/5 RECHECK:THE BROKEN ICE MACHINE WILL BE REPLACED WITH A NEW ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda gun nozzle had slime mold on it. Clean and sanitize regularly and thoroughly to ensure cleanliness and prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at the handsink in the bar area. Provide dry paper towels at all handsinks.
Location: Bar
Equipment: Hand sink
|
12/05/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The slicer and can opener was soiled. 2. Knife was soiled and stored on knife rack.Clean and sanitize equipment regularly and thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The slicer and can opener was soiled. 2. Knife was soiled and stored on knife rack.Clean and sanitize equipment regularly and thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The slicer and can opener was soiled. 2. Knife was soiled and stored on knife rack.Clean and sanitize equipment regularly and thoroughly to ensure cleanliness.
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food was found in the handsink in the dishmachine area and near the cookline. 2. A chemical bottle was stored inside the handsink in the bar area. Handsinks are used for handwashing only.
Location: Dish machine area
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food was found in the handsink in the dishmachine area and near the cookline. 2. A chemical bottle was stored inside the handsink in the bar area. Handsinks are used for handwashing only.
Location: Prep area
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Food was found in the handsink in the dishmachine area and near the cookline. 2. A chemical bottle was stored inside the handsink in the bar area. Handsinks are used for handwashing only.
Location: Bar
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Silverware was stored upwards in the silverware rack. Store silverware downwards with the handle up to prevent contamination.
- 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: Bulk containers of food items were not labeled. Label all bulk containers according to food item.
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: Mold was present on the ceiling in the dishmachine area. Kitchen manager stated that the ceiling tiles would be replaced/repaired and painted as soon a possible.
Location: Dish machine area
- 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: There was no hot water in the handsink in the prep area. Service the handsink appropriately to maintain hot water at handsink.
Location: Prep area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine is broken and not in use. Make sure to keep ice out of broken ice machine. Manager stated that the ice machine would be repaired as soon as possible.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The soda gun nozzle had slime mold on it. Clean and sanitize regularly and thoroughly to ensure cleanliness and prevent build up.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no paper towels at the handsink in the bar area. Provide dry paper towels at all handsinks.
Location: Bar
Equipment: Hand sink
|
11/20/2013 | Routine |
| No violation noted during this evaluation. | 07/30/2013 | Routine |
| No violation noted during this evaluation. | 07/30/2013 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Under counter reach in cooler maintaining 46 degrees F. Repair
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.Interior ceiling of ice machine (near seafood cooler) has slight pink build up. Clean.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
|
04/01/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Under counter reach in cooler maintaining 46 degrees F. Repair
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.Interior ceiling of ice machine (near seafood cooler) has slight pink build up. Clean.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
|
03/14/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Reach in cooler at the end of cook line is maintaining crab meat and other potentially hazardous food from 49 degrees F to 51 degrees F. Repair.Machine is taken out of operation due to breakdown of unit,
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.Interior of ice machine nearest preparation area has pink slime build up inside. Clean.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Floor drain in upstairs server station has heavy build up inside. Detail clean.Upstairs walk in cooler has Baked Alaska on fan guard. Clean
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Wait staff area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.Floor drain in upstairs server station has heavy build up inside. Detail clean.Upstairs walk in cooler has Baked Alaska on fan guard. Clean
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.Hot water faucet at three bay sink has constant leak.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Dish machine area
Equipment: 3-bay
|
10/22/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Reach in cooler at the end of cook line is maintaining crab meat and other potentially hazardous food from 49 degrees F to 51 degrees F. Repair.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.Interior of ice machine nearest preparation area has pink slime build up inside. Clean.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Ice machine
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floor drain in upstairs server station has heavy build up inside. Detail clean.Upstairs walk in cooler has Baked Alaska on fan guard. Clean
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Wait staff area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.Floor drain in upstairs server station has heavy build up inside. Detail clean.Upstairs walk in cooler has Baked Alaska on fan guard. Clean
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.Hot water faucet at three bay sink has constant leak.
Correction: Plumbing system(s) shall be repaired and maintained.
Location: Dish machine area
Equipment: 3-bay
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10/15/2012 | Routine |
- Pests/rodents
Several flying insects observed in/near soda gun holsters in bar.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.Walk in cooler:Observed Grasa Puerco and cooked bacon with prepared dates on May 19. Buttermilk dated May 17. Product should have been dicarded by May 26 and May 24, respectively. Discard.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen (back)
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.Interior of ice machine near seafood walk in cooler has slime on stainless steel shield near interior ceiling.
Correction: Clean and sanitize.
Location: Kitchen (back)
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.Two door reach in cooler has exposed rust on interior floor near door (currently not operating or storing food in this unit).
Correction: Equipment shall be maintained in good repair and condition.
Location: Wait staff area
Equipment: Reach in cooler (2 door)
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05/30/2012 | Routine |
| No violation noted during this evaluation. | 02/02/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about Napolese By Patachou, 30 S MERIDIAN ST, Indianapolis, IN »