- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language. SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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: PREP TOP COOLER #1 AT COOK LINE IS HOLDING THE FOLLOWING ITEMS: WHIPPED BUTTER 50, RISOTO 46.9, MUSHROOMS 49, KIM CHEE 49, SALAD DRESSING 48.SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
- 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.
Comments: RAW SHELL EGGS OVER SALD DRESSINGS AND PREPARED SOUPS. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SLICER IN BACK ROOM SOILED WITH FOOD DEBRIS. CLEAN AND SANITIZE.
Location: Back room
Equipment: Slicer
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH TEMPERATURE IS AT 105 DEGREES F. WASH TEMPERATURE ACCORDING TO DATA PLATE SHOULD BE 120 DEGREES F.HAVE MACHINE SERVICED SO IT IS FUNCTIONING PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SEAFOOD THAWING IN SINK WITH OUT RUNNING WATER. MAKE SURE WATER IS RUNNING WHEN THAWING. CORRECTED ON SITE.
Location: Prep area
Equipment: Meat sink
- 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: THERMOMETERS MISSING FROM PREP TOP COOLER ON COOK LINE, PREP TOP ON SALAD PREP STATION AND REACH IN COOLER AT WAIT STAFF AREA. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top 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.
Comments: THERMOMETERS MISSING FROM PREP TOP COOLER ON COOK LINE, PREP TOP ON SALAD PREP STATION AND REACH IN COOLER AT WAIT STAFF AREA. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Prep area
Equipment: Prep Top 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.
Comments: THERMOMETERS MISSING FROM PREP TOP COOLER ON COOK LINE, PREP TOP ON SALAD PREP STATION AND REACH IN COOLER AT WAIT STAFF AREA. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Wait staff area
Equipment: Reach in cooler
|
07/15/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language. SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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: PREP TOP COOLER #1 AT COOK LINE IS HOLDING THE FOLLOWING ITEMS: WHIPPED BUTTER 50, RISOTO 46.9, MUSHROOMS 49, KIM CHEE 49, SALAD DRESSING 48.SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SHELL EGGS OVER SALD DRESSINGS AND PREPARED SOUPS. STORE RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MEAT SLICER IN BACK ROOM SOILED WITH FOOD DEBRIS. CLEAN AND SANITIZE.
Location: Back room
Equipment: Slicer
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: DISH MACHINE WASH TEMPERATURE IS AT 105 DEGREES F. WASH TEMPERATURE ACCORDING TO DATA PLATE SHOULD BE 120 DEGREES F.HAVE MACHINE SERVICED SO IT IS FUNCTIONING PROPERLY.
Location: Dish machine area
Equipment: Dishmachine
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SEAFOOD THAWING IN SINK WITH OUT RUNNING WATER. MAKE SURE WATER IS RUNNING WHEN THAWING. CORRECTED ON SITE.
Location: Prep area
Equipment: Meat sink
- 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: THERMOMETERS MISSING FROM PREP TOP COOLER ON COOK LINE, PREP TOP ON SALAD PREP STATION AND REACH IN COOLER AT WAIT STAFF AREA. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Cook line
Equipment: Prep Top 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.
Comments: THERMOMETERS MISSING FROM PREP TOP COOLER ON COOK LINE, PREP TOP ON SALAD PREP STATION AND REACH IN COOLER AT WAIT STAFF AREA. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Prep area
Equipment: Prep Top 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.
Comments: THERMOMETERS MISSING FROM PREP TOP COOLER ON COOK LINE, PREP TOP ON SALAD PREP STATION AND REACH IN COOLER AT WAIT STAFF AREA. PROVIDE THERMOMETERS FOR ALL COOLERS.
Location: Wait staff area
Equipment: Reach in cooler
|
07/08/2014 | 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. COOKED PASTA AND RAW SALMON IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 47 AND 46 DEGREES F RESPECTIVELY.2. AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F.ENSURE ALL POTENTIALLY HAZAROUDS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS CLEANED AND SANITIZED AFTER EVERY USE OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Back room
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS CLEANED AND SANITIZED AFTER EVERY USE OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Back room
Equipment: Slicer
- 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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZEL.2. PINK SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda gun & holster
- 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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZEL.2. PINK SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
|
01/14/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED PASTA AND RAW SALMON IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 47 AND 46 DEGREES F RESPECTIVELY.2. AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F.ENSURE ALL POTENTIALLY HAZAROUDS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS CLEANED AND SANITIZED AFTER EVERY USE OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Back room
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS CLEANED AND SANITIZED AFTER EVERY USE OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Back room
Equipment: Slicer
- 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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZEL.2. PINK SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda gun & holster
- 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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZEL.2. PINK SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
|
01/13/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED PASTA AND RAW SALMON IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 47 AND 46 DEGREES F RESPECTIVELY.2. AIR TEMPERATURE IN REACH IN COOLER MEASURED 47 DEGREES F.ENSURE ALL POTENTIALLY HAZAROUDS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS CLEANED AND SANITIZED AFTER EVERY USE OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Back room
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.ENSURE DELI SLICER IS CLEANED AND SANITIZED AFTER EVERY USE OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Back room
Equipment: Slicer
- 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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZEL.2. PINK SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda gun & holster
- 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. SLIME MOLD BUILD UP INSIDE SODA GUN NOZZEL.2. PINK SLIME MOLD BUILD UP ON INTERIOR PLATE OF ICE MACHINE.CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
|
01/03/2014 | 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: MAY 28:COLD TOP AND REACH IN COOLERS ACROSS FROM COOK LINE NOT MAINTAING FOODS AT PROPER TEMPERATURE OF 41 DEGREES F OR BELOW. 1. RICE IN COLD TOP MEASURED 48 DEGREES F. 2. SHREDDED CHEESE IN COLD TOP MEASURED 52 DEGREES F. 3. MEATLOAF IN REACH IN COOLER MEASURED 54 DEGREES F. 4. MEATBALLS IN REACH IN COOLER MEASURED 52 DEGREES F. 5. RAW CHICKEN IN REACH IN COOLER MEASURED 50 DEGREES F. 6. AIR TEMPERATURE INSIDE REACH IN COOLER MEASURED 52 DEGREES F.JUNE 4:1. RAW FISH IN REACH IN COOLER MEASURED 50 DEGREES F,2. MEATBALLS IN REACH IN COOLER MEASURED 50 DEGREES F.3. AIR TEMPERATURE OF REACH IN COOLER MEASURED 43-46 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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. PITCHER STORED IN HAND SINK NEAR COOK LINE.DO NOT USE HAND SINK TO STORE ANY ITEMS. SHOULD BE USED FOR HANDWASHING ONLY.***REPEAT VIOLATION. DISCONTINUE BEHAVIOR.***
Location: Cook line
Equipment: Hand sink
|
06/11/2013 | 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: MAY 28:COLD TOP AND REACH IN COOLERS ACROSS FROM COOK LINE NOT MAINTAING FOODS AT PROPER TEMPERATURE OF 41 DEGREES F OR BELOW. 1. RICE IN COLD TOP MEASURED 48 DEGREES F. 2. SHREDDED CHEESE IN COLD TOP MEASURED 52 DEGREES F. 3. MEATLOAF IN REACH IN COOLER MEASURED 54 DEGREES F. 4. MEATBALLS IN REACH IN COOLER MEASURED 52 DEGREES F. 5. RAW CHICKEN IN REACH IN COOLER MEASURED 50 DEGREES F. 6. AIR TEMPERATURE INSIDE REACH IN COOLER MEASURED 52 DEGREES F.JUNE 4:1. RAW FISH IN REACH IN COOLER MEASURED 50 DEGREES F,2. MEATBALLS IN REACH IN COOLER MEASURED 50 DEGREES F.3. AIR TEMPERATURE OF REACH IN COOLER MEASURED 43-46 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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. PITCHER STORED IN HAND SINK NEAR COOK LINE.DO NOT USE HAND SINK TO STORE ANY ITEMS. SHOULD BE USED FOR HANDWASHING ONLY.***REPEAT VIOLATION. DISCONTINUE BEHAVIOR.***
Location: Cook line
Equipment: Hand sink
|
06/04/2013 | 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: COLD TOP AND REACH IN COOLERS ACROSS FROM COOK LINE NOT MAINTAING FOODS AT PROPER TEMPERATURE OF 41 DEGREES F OR BELOW. 1. RICE IN COLD TOP MEASURED 48 DEGREES F. 2. SHREDDED CHEESE IN COLD TOP MEASURED 52 DEGREES F. 3. MEATLOAF IN REACH IN COOLER MEASURED 54 DEGREES F. 4. MEATBALLS IN REACH IN COOLER MEASURED 52 DEGREES F. 5. RAW CHICKEN IN REACH IN COOLER MEASURED 50 DEGREES F. 6. AIR TEMPERATURE INSIDE REACH IN COOLER MEASURED 52 DEGREES F.ENSURE POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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. PITCHER STORED IN HAND SINK NEAR COOK LINE.DO NOT USE HAND SINK TO STORE ANY ITEMS. SHOULD BE USED FOR HANDWASHING ONLY.***REPEAT VIOLATION. DISCONTINUE BEHAVIOR.***
Location: Cook line
Equipment: Hand sink
|
05/28/2013 | Routine |
- 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: OBSERVED PITCHER IN HAND SINK ON COOK LINE. PLEASE DO NOT STORE ANYTHING IN THE HAND SINK. HAND SINK SHOULD BE READILY ACCESSIBLE FOR HANDWASHING ONLY. CORRECTED ON SITE.
Location: Cook line
Equipment: Hand sink
|
01/08/2013 | 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. Small carton of heavy cream sitting out at room temperature. Do not allow to sit at room temp. Hold at 41 deg. F or below. 2. Four door prep top cooler on cooks line holding potentially hazardous foods at 44 to 45 deg. F on top of unit and in bottom section. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
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. Small carton of heavy cream sitting out at room temperature. Do not allow to sit at room temp. Hold at 41 deg. F or below. 2. Four door prep top cooler on cooks line holding potentially hazardous foods at 44 to 45 deg. F on top of unit and in bottom section. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine to a sound working condition. Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drinks missing a lid and straw. Provide or remove drinks.
Location: Kitchen (back)
- 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.
Comments: 1. Raw whole eggs stored above cartons of milk. Store raw whole eggs below and away from all ready to eat food items.
Location: Walk-in cooler
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Lids to cold top units on floor in back stock room. Remove and store in approved manner.
Location: Back room
- Ventilation provided (corrected)
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: 1. Small deep fry unit on cooks line not under approved exhaust hood and fire supression system. Remove deep fry unit from store or place below exhaust hood and fire supression system. 2. Small deep fry unit across from small cold top unit on prep line. Deep fry unit is not under approved exhaust hood and fire supression system. Remove deep fry unit from store or place below exhaust hood and fire supression system.
Location: Cook line
- Ventilation provided (corrected)
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: 1. Small deep fry unit on cooks line not under approved exhaust hood and fire supression system. Remove deep fry unit from store or place below exhaust hood and fire supression system. 2. Small deep fry unit across from small cold top unit on prep line. Deep fry unit is not under approved exhaust hood and fire supression system. Remove deep fry unit from store or place below exhaust hood and fire supression system.
Location: Cook line
- 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 sitting out in food prep areas. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wood (corrected)
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. Wood cutting board being used to prep on cooks line. Wood is only approved in baking operations, Provide approvd cutting board. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Cook line
|
08/02/2012 | 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. Small carton of heavy cream sitting out at room temperature. Do not allow to sit at room temp. Hold at 41 deg. F or below. 2. Four door prep top cooler on cooks line holding potentially hazardous foods at 44 to 45 deg. F on top of unit and in bottom section. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
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. Small carton of heavy cream sitting out at room temperature. Do not allow to sit at room temp. Hold at 41 deg. F or below. 2. Four door prep top cooler on cooks line holding potentially hazardous foods at 44 to 45 deg. F on top of unit and in bottom section. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handlers touching ready to eat food items with bare hands. Provide and use utensils such as gloves, deli wrap, or tongs.
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Comments: 1. Dish machine not sanitizing at final rinse. Repair dish machine to a sound working condition. Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Dish machine area
Equipment: Dishmachine
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. Employee drinks missing a lid and straw. Provide or remove drinks.
Location: Kitchen (back)
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above cartons of milk. Store raw whole eggs below and away from all ready to eat food items.
Location: Walk-in cooler
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Lids to cold top units on floor in back stock room. Remove and store in approved manner.
Location: Back room
- 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: 1. Small deep fry unit on cooks line not under approved exhaust hood and fire supression system. Remove deep fry unit from store or place below exhaust hood and fire supression system. 2. Small deep fry unit across from small cold top unit on prep line. Deep fry unit is not under approved exhaust hood and fire supression system. Remove deep fry unit from store or place below exhaust hood and fire supression system.
Location: Cook line
- 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: 1. Small deep fry unit on cooks line not under approved exhaust hood and fire supression system. Remove deep fry unit from store or place below exhaust hood and fire supression system. 2. Small deep fry unit across from small cold top unit on prep line. Deep fry unit is not under approved exhaust hood and fire supression system. Remove deep fry unit from store or place below exhaust hood and fire supression system.
Location: Cook line
- 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 sitting out in food prep areas. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: 1. Wood cutting board being used to prep on cooks line. Wood is only approved in baking operations, Provide approvd cutting board. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Cook line
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07/26/2012 | 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: 1. Large cold top cooler holding foods on top at 50 deg F. Please repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Top soiled stored above food and single service items in stock room. Please move top soil away from food, single service items, eequipment, etc.
Location: Dry storage
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Lids to cold top coolers stored on the floor. Clean and sanitize and store 6 inches off the floor.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Door to patio seating held open with bunge cord. Please keep closed to prevent pest entry.
Location: Dining room
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03/29/2012 | 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. Large cold top cooler holding foods on top at 50 deg F. Please repair to hold foods at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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. Top soiled stored above food and single service items in stock room. Please move top soil away from food, single service items, eequipment, etc.
Location: Dry storage
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. Lids to cold top coolers stored on the floor. Clean and sanitize and store 6 inches off the floor.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: 1. Door to patio seating held open with bunge cord. Please keep closed to prevent pest entry.
Location: Dining room
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03/22/2012 | Routine |
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