- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: MEAT SLICER IN PREP AREA SOILED. PLEASE CLEAN AND SANITIZE AFTER EACH USE. SLICER CLEANED CORRECTED ON SITE.
Location: Prep area
Equipment: Slicer
- 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: THERMOMETER MISSING FROM REACH IN FREEZER IN PREP AREA. PROVIDE THERMOMETERS FOR ALL COOLERS AND FREEZERS. PRODUCT IS FROZEN SOLID.
Location: Prep area
Equipment: reach in freezer
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DENTED CAN OF TOMATOES IN DRY STORAGE AREA. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
Location: Dry storage
Equipment: Wire shelving
|
06/11/2014 | Routine |
- 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: Chemical bottle labeled windex however contents were degreaserensure correctly labeled bottles
Location: Dish machine area
- 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: Coats lying on food shelvingstore clothing away from food and food contact items
Location: Dry storage
- Hand sink temperature (corrected on site)
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: Hands ink on expo and in dessert prep not getting hotWater heater adjusted
Location: Expo line
- Hand sink temperature (corrected on site)
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: Hands ink on expo and in dessert prep not getting hotWater heater adjusted
Location: Prep area
- 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: Soda gun and holster in bar soiledclean before soaking
Location: Bar
Equipment: Soda gun & holster
- 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: Knives stored between prep tables on cook linestore in a regularly cleaned location
Location: Cook line
|
11/11/2013 | Routine |
- 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: Generic spray bottles without content identificationMasking tape is usually not the best material to write on as it doesn't stick well.You may write directly on bottle with Sharpie marker
Location: Kitchen (back)
- 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: Generic spray bottles without content identificationMasking tape is usually not the best material to write on as it doesn't stick well.You may write directly on bottle with Sharpie marker
Location: Dish machine area
- 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: Both bars had insects flying out of soda holsters as both bars soda guns/holsters were excessively soiledclean more efficiently
Location: Bar
- 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: Both bars had insects flying out of soda holsters as both bars soda guns/holsters were excessively soiledclean more efficiently
Location: 2nd bar
- 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: Employee cutting lettuce with bare handsensure ready to eat foods are protected from bare hand contact
- 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: Open drink on prep coolerensure lids and straws on all drinks in the kitchenREPEAT VIOLATION - CITATION WILL BE ISSUED AT NEXT OBSERVANCE
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to rack soiledknives must be cleaned and sanitized prior to storageREPEAT VIOLATION - CITATION WILL BE ISSUED AT NEXT OBSERVANCE
Location: Prep area
Equipment: Knife/utensil rack
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade built up with old food debrisclean more regularly
Location: Prep area
Equipment: Can opener
- 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: Soda guns on inside bar (particularly server side of bar) were very soiledOutside bars were soiled as wellThese must be cleaned daily as pest are drawn to sweet syrupsClean more regularly
Location: Back room
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: Soda guns on inside bar (particularly server side of bar) were very soiledOutside bars were soiled as wellThese must be cleaned daily as pest are drawn to sweet syrupsClean more regularly
Location: 2nd bar
Equipment: Soda gun & holster
|
07/16/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Generic spray bottles without content identificationMasking tape is usually not the best material to write on as it doesn't stick well.You may write directly on bottle with Sharpie marker
Location: Kitchen (back)
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Generic spray bottles without content identificationMasking tape is usually not the best material to write on as it doesn't stick well.You may write directly on bottle with Sharpie marker
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Both bars had insects flying out of soda holsters as both bars soda guns/holsters were excessively soiledclean more efficiently
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Both bars had insects flying out of soda holsters as both bars soda guns/holsters were excessively soiledclean more efficiently
Location: 2nd bar
- 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: Employee cutting lettuce with bare handsensure ready to eat foods are protected from bare hand contact
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on prep coolerensure lids and straws on all drinks in the kitchenREPEAT VIOLATION - CITATION WILL BE ISSUED AT NEXT OBSERVANCE
Location: Kitchen
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to rack soiledknives must be cleaned and sanitized prior to storageREPEAT VIOLATION - CITATION WILL BE ISSUED AT NEXT OBSERVANCE
Location: Prep area
Equipment: Knife/utensil rack
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener blade built up with old food debrisclean more regularly
Location: Prep area
Equipment: Can opener
- 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: Soda guns on inside bar (particularly server side of bar) were very soiledOutside bars were soiled as wellThese must be cleaned daily as pest are drawn to sweet syrupsClean more regularly
Location: Back room
Equipment: Soda gun & holster
- 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: Soda guns on inside bar (particularly server side of bar) were very soiledOutside bars were soiled as wellThese must be cleaned daily as pest are drawn to sweet syrupsClean more regularly
Location: 2nd bar
Equipment: Soda gun & holster
|
07/09/2013 | Routine |
- 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: Toxins transferred to generic spray bottles were not labeledensure chemicals are always in correctly labeled bottles
Location: Dish machine area
- 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: Toxins transferred to generic spray bottles were not labeledensure chemicals are always in correctly labeled bottles
Location: Bar
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Sheet trays stored in dishmachine area hand sinkstore nothing in or on a hand sink at anytime
Location: Dish machine area
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Personal clothing stored over food service itemsstore personal items away from food and food contact items
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leaks at three bay sink repair and remove cloth wrapped around faucet4-2plumber scheduled
Location: Dish machine area
Equipment: 3-bay
- 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: Knife stored in sanibucket on cook linediscontinuestore dry, in agitating or hot waternever store in chemical sanitizer
Location: Cook line
|
04/02/2013 | Recheck |
- 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: Toxins transferred to generic spray bottles were not labeledensure chemicals are always in correctly labeled bottles
Location: Dish machine area
- 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: Toxins transferred to generic spray bottles were not labeledensure chemicals are always in correctly labeled bottles
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Sheet trays stored in dishmachine area hand sinkstore nothing in or on a hand sink at anytime
Location: Dish machine area
Equipment: Hand sink
- 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: Personal clothing stored over food service itemsstore personal items away from food and food contact items
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leaks at three bay sink repair and remove cloth wrapped around faucet
Location: Dish machine area
Equipment: 3-bay
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored in sanibucket on cook linediscontinuestore dry, in agitating or hot waternever store in chemical sanitizer
Location: Cook line
|
03/26/2013 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Salad prep employee open drink without lid and strawBar employee open drink in glass with no lid or strawEnsure unbreakable material with lid and straw
Location: Prep area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Salad prep employee open drink without lid and strawBar employee open drink in glass with no lid or strawEnsure unbreakable material with lid and straw
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Inside bar had ice scoop inside hand sinkOutside bar had strainer lexan on hand sinkStore nothing in or on a hand sink
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Inside bar had ice scoop inside hand sinkOutside bar had strainer lexan on hand sinkStore nothing in or on a hand sink
Location: 2nd bar
|
11/08/2012 | Routine |
- 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: Open drinks throughoutlower prep shelving with traysfood storage shelveson same tray with lobsterAll employee drinks must have lid and straw
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: ------------ Miscellaneous -----------
- 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: Straining lexans stored in both bar hand sinksremovethere should never be items dumped in hand sink that would require straininghand sinks are for hand washing only6-27strainer lexans over bar hand sinks again as if they used in sinksdo not use strainers in hand sinks7-5Strainers found at both bar hand sinks again
Location: Bar
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: Straining lexans stored in both bar hand sinksremovethere should never be items dumped in hand sink that would require straininghand sinks are for hand washing only6-27strainer lexans over bar hand sinks again as if they used in sinksdo not use strainers in hand sinks7-5Strainers found at both bar hand sinks again
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: 2nd bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: Restroom
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Some employees in kitchen prepping foods without hair protection
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee purses stored on food storage shelvesstore away from foods and food contact items6-27one purse on food shelvescorrected
Location: Dry storage
- 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: Walk in cooler fan guards dustyclean regularlyVents in prep already gather ing dustclean regularly especially in food areas.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walk in cooler fan guards dustyclean regularlyVents in prep already gather ing dustclean regularly especially in food areas.
Location: Prep area
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condenser unit in walk in cooler dripping from pipes onto items/flooringrepair
Location: Walk-in cooler
- Food storage (corrected)
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: Raw chicken boxes stored under racks in walk in coolerstore foods 6 inches up
Location: Walk-in cooler
- Soap and towels at wrong sink (corrected)
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap and towels at coffee area dump sinkremovesoap and towels at hand sinks only6-27No removed7-5Not done
Location: Wait staff area
Equipment: Dump sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: Three bay sink used to thaw seafoodFacility originally indicated there would be no quick thawing of protiensSink was immediately cleaned and sanitized to deter cross-contamination to dishwareDo not use wash or rinse sinks for thawinguse sanitizer bay only
Location: Three bay area
Equipment: 3-bay
|
07/18/2012 | Recheck |
- 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: Open drinks throughoutlower prep shelving with traysfood storage shelveson same tray with lobsterAll employee drinks must have lid and straw
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: ------------ Miscellaneous -----------
- 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: Straining lexans stored in both bar hand sinksremovethere should never be items dumped in hand sink that would require straininghand sinks are for hand washing only6-27strainer lexans over bar hand sinks again as if they used in sinksdo not use strainers in hand sinks7-5Strainers found at both bar hand sinks again
Location: Bar
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: Straining lexans stored in both bar hand sinksremovethere should never be items dumped in hand sink that would require straininghand sinks are for hand washing only6-27strainer lexans over bar hand sinks again as if they used in sinksdo not use strainers in hand sinks7-5Strainers found at both bar hand sinks again
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: 2nd bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater7-5Hot water works more effectively in the afternoon/evening
Location: Restroom
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Some employees in kitchen prepping foods without hair protection
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee purses stored on food storage shelvesstore away from foods and food contact items6-27one purse on food shelvescorrected
Location: Dry storage
- 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: Walk in cooler fan guards dustyclean regularlyVents in prep already gather ing dustclean regularly especially in food areas.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walk in cooler fan guards dustyclean regularlyVents in prep already gather ing dustclean regularly especially in food areas.
Location: Prep area
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condenser unit in walk in cooler dripping from pipes onto items/flooringrepair
Location: Walk-in cooler
- Food storage (corrected)
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: Raw chicken boxes stored under racks in walk in coolerstore foods 6 inches up
Location: Walk-in cooler
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap and towels at coffee area dump sinkremovesoap and towels at hand sinks only6-27No removed7-5Not done
Location: Wait staff area
Equipment: Dump sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: Three bay sink used to thaw seafoodFacility originally indicated there would be no quick thawing of protiensSink was immediately cleaned and sanitized to deter cross-contamination to dishwareDo not use wash or rinse sinks for thawinguse sanitizer bay only
Location: Three bay area
Equipment: 3-bay
|
07/05/2012 | Recheck |
- 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: Open drinks throughoutlower prep shelving with traysfood storage shelveson same tray with lobsterAll employee drinks must have lid and straw
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours6-27soiled knives found in racks again
Location: Prep area
Equipment: ------------ Miscellaneous -----------
- 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: Straining lexans stored in both bar hand sinksremovethere should never be items dumped in hand sink that would require straininghand sinks are for hand washing only6-27strainer lexans over bar hand sinks again as if they used in sinksdo not use strainers in hand sinks
Location: Bar
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: Straining lexans stored in both bar hand sinksremovethere should never be items dumped in hand sink that would require straininghand sinks are for hand washing only6-27strainer lexans over bar hand sinks again as if they used in sinksdo not use strainers in hand sinks
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater
Location: 2nd bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY6-27water alittle warmer but not to temperaturewill call plumber about water heater
Location: Restroom
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Some employees in kitchen prepping foods without hair protection
- 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: Employee purses stored on food storage shelvesstore away from foods and food contact items6-27one purse on food shelvescorrected
Location: Dry storage
- 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: Walk in cooler fan guards dustyclean regularlyVents in prep already gather ing dustclean regularly especially in food areas.
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walk in cooler fan guards dustyclean regularlyVents in prep already gather ing dustclean regularly especially in food areas.
Location: Prep area
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condenser unit in walk in cooler dripping from pipes onto items/flooringrepair
Location: Walk-in cooler
- Food storage (corrected)
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: Raw chicken boxes stored under racks in walk in coolerstore foods 6 inches up
Location: Walk-in cooler
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap and towels at coffee area dump sinkremovesoap and towels at hand sinks only6-27No removed
Location: Wait staff area
Equipment: Dump sink
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: Three bay sink used to thaw seafoodFacility originally indicated there would be no quick thawing of protiensSink was immediately cleaned and sanitized to deter cross-contamination to dishwareDo not use wash or rinse sinks for thawinguse sanitizer bay only
Location: Three bay area
Equipment: 3-bay
|
06/27/2012 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drinks throughoutlower prep shelving with traysfood storage shelveson same tray with lobsterAll employee drinks must have lid and straw
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours
Location: Prep area
Equipment: Knife/utensil rack
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. knife rack near in prep nearest to coffee area several soiled knives returned to rack2. Other side of prep (bakery foods) during this inspection - soiled knives returned to rack3. Dicer very soiled with very old foods - Clean and sanitize knives and dicer (all food contact equipment) before storage, after use or at least every 4 hours
Location: Prep area
Equipment: ------------ Miscellaneous -----------
- 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: Straining lexans stored in both bar hand sinksremovethere should never be items dumped in hand sink that would require straininghand sinks are for hand washing only
Location: Bar
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: Straining lexans stored in both bar hand sinksremovethere should never be items dumped in hand sink that would require straininghand sinks are for hand washing only
Location: 2nd bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY
Location: Bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY
Location: 2nd bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Facility does not have hot waterFacility does not open for lunchlimit prepRepair enrouteFOLLOW UP REQUIRED TODAY
Location: Restroom
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Some employees in kitchen prepping foods without hair protection
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Employee purses stored on food storage shelvesstore away from foods and food contact items
Location: Dry storage
- 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: Walk in cooler fan guards dustyclean regularlyVents in prep already gather ing dustclean regularly especially in food areas.
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walk in cooler fan guards dustyclean regularlyVents in prep already gather ing dustclean regularly especially in food areas.
Location: Prep area
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condenser unit in walk in cooler dripping from pipes onto items/flooringrepair
Location: Walk-in cooler
- Food storage
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: Raw chicken boxes stored under racks in walk in coolerstore foods 6 inches up
Location: Walk-in cooler
- Soap and towels at wrong sink
Unapproved sink(s) provided with hand soap and/ or hand drying provisions.
Correction: A sink used for food preparation or utensil washing, or mop style sink may not be provided with hand washing aids and devices.
Comments: Soap and towels at coffee area dump sinkremovesoap and towels at hand sinks only
Location: Wait staff area
Equipment: Dump sink
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: Three bay sink used to thaw seafoodFacility originally indicated there would be no quick thawing of protiensSink was immediately cleaned and sanitized to deter cross-contamination to dishwareDo not use wash or rinse sinks for thawinguse sanitizer bay only
Location: Three bay area
Equipment: 3-bay
|
06/19/2012 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sautee' cooler molded inside back, doors and gasketsclean and sanitize
Location: Cook line
Equipment: Reach in cooler (3 door)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water at hand sinks of 100-110 degreescurrently above sinks are not reaching minimal temperature
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water at hand sinks of 100-110 degreescurrently above sinks are not reaching minimal temperature
Location: Back room
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water at hand sinks of 100-110 degreescurrently above sinks are not reaching minimal temperature
Location: Dish machine area
- 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.
Comments: Sanitizer on order for mop sink dispenser
Location: Back room
Equipment: Mop sink
- Food storage (corrected)
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: Please lift metal shelving in walk in cooler for a 6 inch clearance
Location: Walk-in cooler
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a screen to hand sink faucet in dish machine area
Location: Dish machine area
Equipment: Hand sink
- 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: Provide sanitary surface for ice scoops at ice machinesdo not store directly on the top of ice machines
Location: Back room
Equipment: Ice machine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dishmachine at outside bar not currently operational
Location: 2nd bar
Equipment: Dishmachine
|
05/23/2012 | Pre-Licensing Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sautee' cooler molded inside back, doors and gasketsclean and sanitize
Location: Cook line
Equipment: Reach in cooler (3 door)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water at hand sinks of 100-110 degreescurrently above sinks are not reaching minimal temperature
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water at hand sinks of 100-110 degreescurrently above sinks are not reaching minimal temperature
Location: Back room
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Ensure hot water at hand sinks of 100-110 degreescurrently above sinks are not reaching minimal temperature
Location: Dish machine area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sanitizer on order for mop sink dispenser
Location: Back room
Equipment: Mop sink
- Food storage
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: Please lift metal shelving in walk in cooler for a 6 inch clearance
Location: Walk-in cooler
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Provide a screen to hand sink faucet in dish machine area
Location: Dish machine area
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Provide sanitary surface for ice scoops at ice machinesdo not store directly on the top of ice machines
Location: Back room
Equipment: Ice machine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dishmachine at outside bar not currently operational
Location: 2nd bar
Equipment: Dishmachine
|
05/16/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about OCEAN PRIME RESTAURANT, 8555 RIVER RD, Indianapolis, IN »