- 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: Observed a sheet stored on top of both cold top coolers with several containers of potentially hazadous foods stored on the sheet pans. Potentially hazadous food were not held at the proper temperature of 41 degrees. Dicard food. COS Temperatures ranged beteween 47- 52 degrees Please discontinue this process an ensure all potentially hazardous foods are held at 41 degrees. Food container are not sumerged in the ice. Repeated violation 8/8/14
Location: Kitchen
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: Observed a sheet stored on top of both cold top coolers with several containers of potentially hazadous foods stored on the sheet pans. Potentially hazadous food were not held at the proper temperature of 41 degrees. Dicard food. COS Temperatures ranged beteween 47- 52 degrees Please discontinue this process an ensure all potentially hazardous foods are held at 41 degrees. Food container are not sumerged in the ice. Repeated violation 8/8/14
Location: Kitchen
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: Observed a sheet stored on top of both cold top coolers with several containers of potentially hazadous foods stored on the sheet pans. Potentially hazadous food were not held at the proper temperature of 41 degrees. Dicard food. COS Temperatures ranged beteween 47- 52 degrees Please discontinue this process an ensure all potentially hazardous foods are held at 41 degrees. Food container are not sumerged in the ice. Repeated violation 8/8/14
Location: Kitchen
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: Observed a sheet stored on top of both cold top coolers with several containers of potentially hazadous foods stored on the sheet pans. Potentially hazadous food were not held at the proper temperature of 41 degrees. Dicard food. COS Temperatures ranged beteween 47- 52 degrees Please discontinue this process an ensure all potentially hazardous foods are held at 41 degrees. Food container are not sumerged in the ice. Repeated violation 8/8/14
Location: Kitchen
Equipment: Cold top
- 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: Before putting a new pair of gloves on you must first wash your hands.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Unmarked food stored in the reach in cooler. COS
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can open and base are soiled . Please clean
Location: Kitchen
Equipment: Can opener
- 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: 1. Bulk container of flour , sugar etc were not labeled. Label contains with food items common name.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 8/8/14 Kitchen Manager stated that new doors are on order.Gaps along the floor and on the side of both back doors. Please install weather strip.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 8/8/14 Kitchen Manager stated that new doors are on order.Gaps along the floor and on the side of both back doors. Please install weather strip.
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A container of ice cream was stored uncovered. COS
Location: Kitchen
Equipment: Reach in cooler
- 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. Drain compartment is soiled from an accumulation of food debris along inside. done2. The beer tap equipment is soiled in the bar. done Please clean these areas more frequently.
Location: Kitchen
Equipment: Dishmachine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide sanitizer testing strip for the sani bucket and for both dish machines .
Location: Kitchen
|
08/08/2014 | 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: Observed a sheet stored on top of both cold top coolers with several containers of potentially hazadous foods stored on the sheet pans. Potentially hazadous food were not held at the proper temperature of 41 degrees. Dicard food. COS Temperatures ranged beteween 47- 52 degrees Please discontinue this process an ensure all potentially hazardous foods are held at 41 degrees.
Location: Kitchen
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: Observed a sheet stored on top of both cold top coolers with several containers of potentially hazadous foods stored on the sheet pans. Potentially hazadous food were not held at the proper temperature of 41 degrees. Dicard food. COS Temperatures ranged beteween 47- 52 degrees Please discontinue this process an ensure all potentially hazardous foods are held at 41 degrees.
Location: Kitchen
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: Observed a sheet stored on top of both cold top coolers with several containers of potentially hazadous foods stored on the sheet pans. Potentially hazadous food were not held at the proper temperature of 41 degrees. Dicard food. COS Temperatures ranged beteween 47- 52 degrees Please discontinue this process an ensure all potentially hazardous foods are held at 41 degrees.
Location: Kitchen
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: Observed a sheet stored on top of both cold top coolers with several containers of potentially hazadous foods stored on the sheet pans. Potentially hazadous food were not held at the proper temperature of 41 degrees. Dicard food. COS Temperatures ranged beteween 47- 52 degrees Please discontinue this process an ensure all potentially hazardous foods are held at 41 degrees.
Location: Kitchen
Equipment: Cold top
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Before putting a new pair of gloves on you must first wash your hands.
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: Unmarked food stored in the reach in cooler. COS
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can open and base are soiled . Please clean
Location: Kitchen
Equipment: Can opener
- 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: 1. Bulk container of flour , sugar etc were not labeled. Label contains with food items common name.
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gaps along the floor and on the side of both back doors. Please install weather strip .
Location: Kitchen
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: Gaps along the floor and on the side of both back doors. Please install weather strip .
Location: Dry storage
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: A container of ice cream was stored uncovered. COS
Location: Kitchen
Equipment: Reach in cooler
- 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. Drain compartment is soiled from an accumulation of food debris along inside. 2. The beer tap equipment is soiled in the bar. Please clean these areas more frequently.
Location: Kitchen
Equipment: Dishmachine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide sanitizer testing strip for the sani bucket and for both dish machines .
Location: Kitchen
|
07/28/2014 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF 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.
Comments: Large 5 gallon container of mushroom soup was holding at 51 degrees F and was dated 11/13/13 in the walk in cooler. Use an approved cooling method before storing food in the walk in cooler. Soup was discarded.
Location: Walk-in cooler
- 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: Spray bottles of degreaser stored near the dish machine without labels. Ensure all chemical spray bottles have correct labels or keep bottles empty when not in use.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers present in the cook line cold top coolers.
Location: Cook line
Equipment: Cold top
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Soiled knife stored on the knife rack with other clean knives. Do not store soiled utensils with clean utensils.
Location: Prep area
Equipment: Knife/utensil rack
|
12/06/2013 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF 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.
Comments: Large 5 gallon container of mushroom soup was holding at 51 degrees F and was dated 11/13/13 in the walk in cooler. Use an approved cooling method before storing food in the walk in cooler. Soup was discarded.
Location: Walk-in cooler
- 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: Spray bottles of degreaser stored near the dish machine without labels. Ensure all chemical spray bottles have correct labels or keep bottles empty when not in use.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers present in the cook line cold top coolers.
Location: Cook line
Equipment: Cold top
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Soiled knife stored on the knife rack with other clean knives. Do not store soiled utensils with clean utensils.
Location: Prep area
Equipment: Knife/utensil rack
|
11/21/2013 | Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF 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.
Comments: Large 5 gallon container of mushroom soup was holding at 51 degrees F and was dated 11/13/13 in the walk in cooler. Use an approved cooling method before storing food in the walk in cooler. Soup was discarded.
Location: Walk-in cooler
- 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: Spray bottles of degreaser stored near the dish machine without labels. Ensure all chemical spray bottles have correct labels or keep bottles empty when not in use.
Location: Dish machine 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: No thermometers present in the cook line cold top coolers.
Location: Cook line
Equipment: Cold top
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Soiled knife stored on the knife rack with other clean knives. Do not store soiled utensils with clean utensils.
Location: Prep area
Equipment: Knife/utensil rack
|
11/14/2013 | Routine |
- 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: Cook line cold top cutting boards are scored and soiled. Replace or resuface cutting boards.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers provided in the cook line cold top coolers. Provide thermometers.
Location: Cook line
Equipment: Cold top
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Clear containers of sangria observed stored on the floor of the walk in cooler.
Location: Walk-in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Soiled knife observed stored with clean knives on the knife rack. Do not store soiled utensils with clean utensils that are ready for use.
Location: Kitchen
Equipment: Knife/utensil rack
|
07/22/2013 | Routine |
- 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. CONTAINER WAS EMPTY. PLEASE MONITOR.
Location: Kitchen (back)
Equipment: Dishmachine
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. UPRIGHT COOLER - RAW CHICKEN, ETC.. STORED ABOVE PASTA AND VEGETABLES. PLEASE STORE BELOW.
Location: Cook line
Equipment: Upright cooler
- 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. STACKING RICE ON MEAT.
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. SALAD COOLER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE PROVIDE DRAIN PLUGS.
Location: Kitchen (back)
Equipment: 3-bay
|
02/19/2013 | Recheck |
- Chemical sanitizer concentration (corrected on site)
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. CONTAINER WAS EMPTY. PLEASE MONITOR.
Location: Kitchen (back)
Equipment: Dishmachine
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. UPRIGHT COOLER - RAW CHICKEN, ETC.. STORED ABOVE PASTA AND VEGETABLES. PLEASE STORE BELOW.
Location: Cook line
Equipment: Upright 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. STACKING RICE ON MEAT.
Equipment: Walk in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. SALAD COOLER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PLEASE PROVIDE DRAIN PLUGS.
Location: Kitchen (back)
Equipment: 3-bay
|
02/01/2013 | Routine |
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. DUE MARCH 2012 ACCORDING TO TAG.
- 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. PASTA NOT COOLED TO 41 DEGREES, COVERED AND STACKED IN WALK IN COOLER AND ON TOP OF MAKE TABLE COOLER. ENSURE 41 AND BELOW BEFORE STORAGE.
Location: Walk-in cooler
- 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. PASTA NOT COOLED TO 41 DEGREES, COVERED AND STACKED IN WALK IN COOLER AND ON TOP OF MAKE TABLE COOLER. ENSURE 41 AND BELOW BEFORE STORAGE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WATER IN BOTTOM INTERIOR. ASSESS FUNCTION. 9/20 salad cooler and right end make table cooler.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WATER IN BOTTOM INTERIOR. ASSESS FUNCTION. 9/20 salad cooler and right end make table cooler.
Location: Cook line
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PIPE DISCONNECTED BELOW 3-BAY.
Location: Kitchen (back)
Equipment: 3-bay
|
09/20/2012 | Recheck |
- 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. DUE MARCH 2012 ACCORDING TO TAG.
- 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. PASTA NOT COOLED TO 41 DEGREES, COVERED AND STACKED IN WALK IN COOLER AND ON TOP OF MAKE TABLE COOLER. ENSURE 41 AND BELOW BEFORE STORAGE.
Location: 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. PASTA NOT COOLED TO 41 DEGREES, COVERED AND STACKED IN WALK IN COOLER AND ON TOP OF MAKE TABLE COOLER. ENSURE 41 AND BELOW BEFORE STORAGE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WATER IN BOTTOM INTERIOR. ASSESS FUNCTION.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. WATER IN BOTTOM INTERIOR. ASSESS FUNCTION.
Location: Cook line
Equipment: Upright cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PIPE DISCONNECTED BELOW 3-BAY.
Location: Kitchen (back)
Equipment: 3-bay
|
09/13/2012 | Routine |
- 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. ENSURE ICE SURROUNDS PASTA CONTAINERS ON COOK'S LINE. 5/2 KITCHEN MANAGER WILL NOW HOLD ALL POTENTIALLY HAZARDOUS FOOD IN COOLER (NOT IN ICE BATH).2. SALAD COOLER - TOP FOOD TEMPS 45-46. 5/2 CORRECTED.
Location: Cook line
- 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. ENSURE ICE SURROUNDS PASTA CONTAINERS ON COOK'S LINE. 5/2 KITCHEN MANAGER WILL NOW HOLD ALL POTENTIALLY HAZARDOUS FOOD IN COOLER (NOT IN ICE BATH).2. SALAD COOLER - TOP FOOD TEMPS 45-46. 5/2 CORRECTED.
Location: Prep area
Equipment: Prep Top Cooler
- 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. LABEL BULK FOOD
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL DISHMACHINE AREA AND 3-BAY TO WALL.
Location: Dish machine area
|
05/02/2012 | 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: 1. ENSURE ICE SURROUNDS PASTA CONTAINERS ON COOK'S LINE.2. SALAD COOLER - TOP FOOD TEMPS 45-46.
Location: Cook line
- 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. ENSURE ICE SURROUNDS PASTA CONTAINERS ON COOK'S LINE.2. SALAD COOLER - TOP FOOD TEMPS 45-46.
Location: Prep area
Equipment: Prep Top Cooler
- 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. FRONT DISH MACHINE - USE 3-BAY TO SANITIZE UNTIL REPAIRED.
Location: Kitchen (front)
- 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.
Location: Cook line
- 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. LABEL BULK FOOD
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. ENSURE SALAD COOLER MAINTAINS 41 AND BELOW ON TOP OF UNIT.
Location: Prep area
Equipment: Prep Top Cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL DISHMACHINE AREA AND 3-BAY TO WALL.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. ENSURE COLD WATER FUNCTIONAL AT BAR HAND SINK.
Location: Bar
Equipment: Hand sink
|
04/25/2012 | 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: Anything held on ice must have ice filled to the top of the rim and the bins are not to be over filled to keep at proper temperature.
Location: Cook line
- Glove Use (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: Employee took phone out of pocket with gloves on and returned phone to pocket and gloves were not removed afterwards and he moved on to his next task. Gloves must be changed and hands must be washed between duty changes and when gloves become soiled.
- 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: Forks, knives, and spoons must be presented handle up to prevent contamination of the eating end of the utensil.Please phase out uncovered straws at the bar. Stirrers are fine, but straws must be wrapped.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener soiled in Kitchenette.
Location: Kitchen
Equipment: Can opener
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at hand sink in Kitchenette.
Location: Kitchen
|
12/14/2011 | 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: Anything held on ice must have ice filled to the top of the rim and the bins are not to be over filled to keep at proper temperature.
Location: Cook line
- Glove Use (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: Employee took phone out of pocket with gloves on and returned phone to pocket and gloves were not removed afterwards and he moved on to his next task. Gloves must be changed and hands must be washed between duty changes and when gloves become soiled.
- 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: Forks, knives, and spoons must be presented handle up to prevent contamination of the eating end of the utensil.Please phase out uncovered straws at the bar. Stirrers are fine, but straws must be wrapped.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener soiled in Kitchenette.
Location: Kitchen
Equipment: Can opener
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at hand sink in Kitchenette.
Location: Kitchen
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12/07/2011 | Routine |
Restaurant representatives - add corrected or new information about Northside Social, 6525 N COLLEGE AVE, Indianapolis, IN »