- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Tide stored in wait staff area near food. Store away from food.
Location: Kitchen
- 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: Provide a lid and straw for employees .
Location: Kitchen
Equipment: -
- 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: Employee handling food with no hair restraints. All employees prepping or handling food must wear a hair net.
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Gap in hood system. Repair vents
- 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: Working containers of pasta in the dry storage are not labeled with common name.Bulk container s of flour and other food items with no label.
Location: Dry storage
- 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.
Comments: Vents above the pizza oven are soiled. Clean and sanitize frequently.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor is soiled thoughtout the store and in both walk ins. Clean behind and underneth equipment.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor is soiled thoughtout the store and in both walk ins. Clean behind and underneth equipment.
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: Floor is soiled thoughtout the store and in both walk ins. Clean behind and underneth equipment.
Location: Walk-in freezer
- 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: Bulk container of pasta on the floor in the dry storage area.Beverage boxes stored on the floor.
Location: Dry storage
- 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: Bulk container of pasta on the floor in the dry storage area.Beverage boxes stored on the floor.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: The hand sink is too close to the cooking equipment causing water to splash on the cooking equipment. Install a splash guard.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Kitchen
|
03/18/2011 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Tide stored in wait staff area near food. Store away from food.
Location: Kitchen
- 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: Provide a lid and straw for employees .
Location: Kitchen
Equipment: -
- 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: Floor is soiled thoughtout the store and in both walk ins. Clean behind and underneth equipment.
Location: Walk-in freezer
- 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: Bulk container of pasta on the floor in the dry storage area.Beverage boxes stored on the floor.
Location: Dry storage
- 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: Bulk container of pasta on the floor in the dry storage area.Beverage boxes stored on the floor.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: The hand sink is too close to the cooking equipment causing water to splash on the cooking equipment. Install a splash guard.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee handling food with no hair restraints. All employees prepping or handling food must wear a hair net.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Gap in hood system. Repair vents
- 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: Working containers of pasta in the dry storage are not labeled with common name.Bulk container s of flour and other food items with no label.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vents above the pizza oven are soiled. Clean and sanitize frequently.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor is soiled thoughtout the store and in both walk ins. Clean behind and underneth equipment.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor is soiled thoughtout the store and in both walk ins. Clean behind and underneth equipment.
Location: Walk-in cooler
|
03/11/2011 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Tide stored in wait staff area near food. Store away from food.
Location: Kitchen
- 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: Provide a lid and straw for employees .
Location: Kitchen
Equipment: -
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee handling food with no hair restraints. All employees prepping or handling food must wear a hair net.
- 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: Working containers of pasta in the dry storage are not labeled with common name.Bulk container s of flour and other food items with no label.
Location: Dry storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Vents above the pizza oven are soiled. Clean and sanitize frequently.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor is soiled thoughtout the store and in walk in
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor is soiled thoughtout the store and in walk in
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: Bulk container of pasta on the floor in the dry storage area.Beverage boxes stored on the floor.
Location: Dry storage
- 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: Bulk container of pasta on the floor in the dry storage area.Beverage boxes stored on the floor.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: The hand sink is too close to the cooking equipment causing water to splash. Install a splash guard.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Kitchen
|
03/04/2011 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Small flies. Eliminate.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Flies in liquor bottles Dekyper Anisette and Creme De Banana; Leroux Creme De Menthe. Person in charge discarded. Assess remaining stock.
Location: Bar
- 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 eggs stored above vegetables, etc.. Store below.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Reach in warmer on cook's line.
Location: Cook line
- 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: Floor drain behind dishmachine, floor by soda boxes, sweep pan storeroom floor (corrected), lower wall area walk in cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Gaskets of make table cooler by handsink - cooks line.
Location: Cook line
Equipment: Make table 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: Soda gun holsters.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Clean equipment/pan storage room.
Location: Back room
|
10/20/2010 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Small flies. Eliminate.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Flies in liquor bottles Dekyper Anisette and Creme De Banana; Leroux Creme De Menthe. Person in charge discarded. Assess remaining stock.
Location: Bar
- 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 eggs stored above vegetables, etc.. Store below.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Reach in warmer on cook's line.
Location: Cook line
- 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: Floor drain behind dishmachine, floor by soda boxes, sweep pan storeroom floor, lower wall area walk in cooler.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Gaskets of make table cooler by handsink - cooks line.
Location: Cook line
Equipment: Make table 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: Soda gun holsters.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Clean equipment/pan storage room.
Location: Back room
|
10/13/2010 | 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: Walk in cooler holding food at 48 degrees. Repair cooler to hold foods at the proper temperature of 41 degrees or less.
Location: Walk-in cooler
- 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: Employee bottled water (1/2 full) stored on cook line. Opened can of energy drink stored below counter top in wait staff area. Ensure all employee beverages are stored inside cups with lids and straws.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: Purse stored directly on top of clean towels in the bar. Store purse in a designated area.
Location: Bar
- 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: Rust present on the surface of the wall located on the right side of the walk in cooler. Remove rust build up.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Rust build up on surface of hand sink located in wait staff area. Bottled beer cooler doors, gaskets sticky with syrup residue located in the bar. Broken glass and food debris on bottom surface of glass chiller.
Location: Wait staff area
Equipment: Hand sink
|
08/03/2010 | Recheck |
- 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: Walk in cooler holding food at 48 degrees. Repair cooler to hold foods at the proper temperature of 41 degrees or less.
Location: Walk-in cooler
- 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: Employee bottled water (1/2 full) stored on cook line. Opened can of energy drink stored below counter top in wait staff area. Ensure all employee beverages are stored inside cups with lids and straws.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler certification expired. An employee is scheduled July 19th to renew food handler certification. Fax copy of certificate upon receipt to 221- 3070. No inspection performed in the field
- 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: Purse stored directly on top of clean towels in the bar. Store purse in a designated area.
Location: Bar
- 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: Rust present on the surface of the wall located on the right side of the walk in cooler. Remove rust build up.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Rust build up on surface of hand sink located in wait staff area. Bottled beer cooler doors, gaskets sticky with syrup residue located in the bar. Broken glass and food debris on bottom surface of glass chiller.
Location: Wait staff area
Equipment: Hand sink
|
07/12/2010 | Recheck |
- 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: Walk in cooler holding food at 48 degrees. Repair cooler to hold foods at the proper temperature of 41 degrees or less.
Location: Walk-in cooler
- 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: Employee bottled water (1/2 full) stored on cook line. Opened can of energy drink stored below counter top in wait staff area. Ensure all employee beverages are stored inside cups with lids and straws.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler certification expired. Provide a current certified food handler by follow up date.
- 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: Purse stored directly on top of clean towels in the bar. Store purse in a designated area.
Location: Bar
- 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: Rust present on the surface of the wall located on the right side of the walk in cooler. Remove rust build up.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Rust build up on surface of hand sink located in wait staff area. Bottled beer cooler doors, gaskets sticky with syrup residue located in the bar. Broken glass and food debris on bottom surface of glass chiller.
Location: Wait staff area
Equipment: Hand sink
|
06/01/2010 | Recheck |
- 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: Walk in cooler holding food at 48 degrees. Repair cooler to hold foods at the proper temperature of 41 degrees or less.
Location: Walk-in cooler
- 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: Employee bottled water (1/2 full) stored on cook line. Opened can of energy drink stored below counter top in wait staff area. Ensure all employee beverages are stored inside cups with lids and straws.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler certification expired. Provide a current certified food handler.Two managers are scheduled May 4th to take food handler certification course.
- 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: Purse stored directly on top of clean towels in the bar. Store purse in a designated area.
Location: Bar
- 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: Rust present on the surface of the wall located on the right side of the walk in cooler. Remove rust build up.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Rust build up on surface of hand sink located in wait staff area. Bottled beer cooler doors, gaskets sticky with syrup residue located in the bar. Broken glass and food debris on bottom surface of glass chiller.
Location: Wait staff area
Equipment: Hand sink
|
04/30/2010 | 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: Walk in cooler holding food at 48 degrees. Repair cooler to hold foods at the proper temperature of 41 degrees or less.
Location: Walk-in cooler
- 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: Employee bottled water (1/2 full) stored on cook line. Opened can of energy drink stored below counter top in wait staff area. Ensure all employee beverages are stored inside cups with lids and straws.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certified food handler certification expired. Provide a current certified food handler.
- 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: Purse stored directly on top of clean towels in the bar. Store purse in a designated area.
Location: Bar
- 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: Rust present on the surface of the wall located on the right side of the walk in cooler. Remove rust build up.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Rust build up on surface of hand sink located in wait staff area. Bottled beer cooler doors, gaskets sticky with syrup residue located in the bar. Broken glass and food debris on bottom surface of glass chiller.
Location: Wait staff area
Equipment: Hand sink
|
04/23/2010 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES OBSERVED IN KITCHEN AND BAR. ELIMINATE BREEDING GROUNDS FOR GNATS. CLEAN EQUIPMENT, FLOORS, PREP TABLES, SERVICE SINKS AND FOOD CONTACT SURFACES ON A DAILY BASIS.
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: FRUIT FLIES OBSERVED IN KITCHEN AND BAR. ELIMINATE BREEDING GROUNDS FOR GNATS. CLEAN EQUIPMENT, FLOORS, PREP TABLES, SERVICE SINKS AND FOOD CONTACT SURFACES ON A DAILY BASIS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DICING AND SLICING EQUIPMENT STORED SOILED WITH FOOD DEBRIS ON BLADES. CLEAN THOROUGHLY BEFORE STORAGE.2. SHELVING CONTAINING BOTTLES OF DRESSING SOILED WITH RUST INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELVING.3. GREEN MACHINE STORED UNDER PREP TABLE IN BACK KITCHEN SOILED WITH LETTUCE DEBRIS. CLEAN THOROUGHLY BEFORE STORAGE.
Location: Kitchen (back)
- 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: 2. KNIVES STORED ON MAGNETIC STRIP IN BACK KITCHEN SOILED WITH FOOD ON SURFACE. CLEAN THOROUGHLY IN BETWEEN USE AND BEFORE STORAGE ON MAGNETIC STRIP.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PACKAGE OF BEVERAGE CUPS STORED INSIDE HAND SINK LOCATED IN THE BAR. ENSURE HAND SINK IS USED FOR HAND WASHING AT NOT FOR STORAGE PURPOSES.
Location: Bar
Equipment: Hand sink
- No warewashing equipment (corrected)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: DRAIN PLUG MISSING AT 4-BAY SINK (WASH WATER SET UP NEXT TO SANITIZER). PROVIDE THIRD DRAIN PLUG TO ENSURE GLASS WARE ARE RINSED PROPERLY.
Location: Bar
Equipment: 4-bay
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ENSURE TABLE WARE IS STORED WITH HANDLES IN ONE DIRECTION TO PREVENTION BARE HAND CONTACT FROM SERVERS HANDS DURING WRAPPING.
- 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: JACKET STORED NEXT TO DOUGH PRESS IN BACK KITCHEN. STORE JACKETS IN APPROPRIATE AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- 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: HEAVY FOOD AND GREASE BUILD UP ON FLOORS LOCATED IN THE FOLLOWING AREAS: BELOW SODA FOUNTAIN SYRUP SHELF AND CO2 TANKS, DRY STORAGE ROOM CONTAINING PIE PANS, BEHIND ICE MACHINE, CHEMICAL STORAGE ROOM, BELOW PREP TABLES, AND ALL TRAFFIC AREAS IN BACK KITCHEN. CLEAN FLOORS ON A DAILY BASIS TO PREVENT ATTRACTION AND BREEDING GROUNDS FOR FRUIT FLIES.
Location: Kitchen (back)
- 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: HEAVY FOOD AND GREASE BUILD UP ON FLOORS LOCATED IN THE FOLLOWING AREAS: BELOW SODA FOUNTAIN SYRUP SHELF AND CO2 TANKS, DRY STORAGE ROOM CONTAINING PIE PANS, BEHIND ICE MACHINE, CHEMICAL STORAGE ROOM, BELOW PREP TABLES, AND ALL TRAFFIC AREAS IN BACK KITCHEN. CLEAN FLOORS ON A DAILY BASIS TO PREVENT ATTRACTION AND BREEDING GROUNDS FOR FRUIT FLIES.
Location: Dry storage
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD LOCATED ON COOKL LINE (RIGHT END). ENSURE ALL WET TOWELS ARE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF LEXANS CRACKED AND DAMAGED LOCATED ON STORAGE SHELF LOCATED IN BACK KITCHEN. REMOVE ALL DAMAGED LEXANS FROM FOOD SERVICE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED WITH BUILD UP ON PREP COOLER LOCATED ON COOK LINE (RIGHT END). CLEAN THOROUGHLY.SHELVING CONTAINING PIE PANS IN DRY STORAGE ROOM SOILED WITH BUILD UP. CLEAN THOROUGHLY.LOWER STORAGE SHELF CONTAINING DICING EQUIPMENT SOILED WITH RUST. REPLACE OR RESURFACE SHELF.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN PREP AREA.
Location: Kitchen (back)
Equipment: Hand sink
|
12/29/2009 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES OBSERVED IN KITCHEN AND BAR. ELIMINATE BREEDING GROUNDS FOR GNATS. CLEAN EQUIPMENT, FLOORS, PREP TABLES, SERVICE SINKS AND FOOD CONTACT SURFACES ON A DAILY BASIS.
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: FRUIT FLIES OBSERVED IN KITCHEN AND BAR. ELIMINATE BREEDING GROUNDS FOR GNATS. CLEAN EQUIPMENT, FLOORS, PREP TABLES, SERVICE SINKS AND FOOD CONTACT SURFACES ON A DAILY BASIS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DICING AND SLICING EQUIPMENT STORED SOILED WITH FOOD DEBRIS ON BLADES. CLEAN THOROUGHLY BEFORE STORAGE.2. SHELVING CONTAINING BOTTLES OF DRESSING SOILED WITH RUST INSIDE WALK IN COOLER. RESURFACE OR REPLACE SHELVING.3. GREEN MACHINE STORED UNDER PREP TABLE IN BACK KITCHEN SOILED WITH LETTUCE DEBRIS. CLEAN THOROUGHLY BEFORE STORAGE.
Location: Kitchen (back)
- 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: 2. KNIVES STORED ON MAGNETIC STRIP IN BACK KITCHEN SOILED WITH FOOD ON SURFACE. CLEAN THOROUGHLY IN BETWEEN USE AND BEFORE STORAGE ON MAGNETIC STRIP.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PACKAGE OF BEVERAGE CUPS STORED INSIDE HAND SINK LOCATED IN THE BAR. ENSURE HAND SINK IS USED FOR HAND WASHING AT NOT FOR STORAGE PURPOSES.
Location: Bar
Equipment: Hand sink
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: DRAIN PLUG MISSING AT 4-BAY SINK (WASH WATER SET UP NEXT TO SANITIZER). PROVIDE THIRD DRAIN PLUG TO ENSURE GLASS WARE ARE RINSED PROPERLY.
Location: Bar
Equipment: 4-bay
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: ENSURE TABLE WARE IS STORED WITH HANDLES IN ONE DIRECTION TO PREVENTION BARE HAND CONTACT FROM SERVERS HANDS DURING WRAPPING.
- 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: JACKET STORED NEXT TO DOUGH PRESS IN BACK KITCHEN. STORE JACKETS IN APPROPRIATE AREA AWAY FROM CLEAN EQUIPMENT.
Location: Kitchen (back)
- 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: HEAVY FOOD AND GREASE BUILD UP ON FLOORS LOCATED IN THE FOLLOWING AREAS: BELOW SODA FOUNTAIN SYRUP SHELF AND CO2 TANKS, DRY STORAGE ROOM CONTAINING PIE PANS, BEHIND ICE MACHINE, CHEMICAL STORAGE ROOM, BELOW PREP TABLES, AND ALL TRAFFIC AREAS IN BACK KITCHEN. CLEAN FLOORS ON A DAILY BASIS TO PREVENT ATTRACTION AND BREEDING GROUNDS FOR FRUIT FLIES.
Location: Kitchen (back)
- 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: HEAVY FOOD AND GREASE BUILD UP ON FLOORS LOCATED IN THE FOLLOWING AREAS: BELOW SODA FOUNTAIN SYRUP SHELF AND CO2 TANKS, DRY STORAGE ROOM CONTAINING PIE PANS, BEHIND ICE MACHINE, CHEMICAL STORAGE ROOM, BELOW PREP TABLES, AND ALL TRAFFIC AREAS IN BACK KITCHEN. CLEAN FLOORS ON A DAILY BASIS TO PREVENT ATTRACTION AND BREEDING GROUNDS FOR FRUIT FLIES.
Location: Dry storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD LOCATED ON COOKL LINE (RIGHT END). ENSURE ALL WET TOWELS ARE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SURFACE OF LEXANS CRACKED AND DAMAGED LOCATED ON STORAGE SHELF LOCATED IN BACK KITCHEN. REMOVE ALL DAMAGED LEXANS FROM FOOD SERVICE.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED WITH BUILD UP ON PREP COOLER LOCATED ON COOK LINE (RIGHT END). CLEAN THOROUGHLY.SHELVING CONTAINING PIE PANS IN DRY STORAGE ROOM SOILED WITH BUILD UP. CLEAN THOROUGHLY.LOWER STORAGE SHELF CONTAINING DICING EQUIPMENT SOILED WITH RUST. REPLACE OR RESURFACE SHELF.
Location: Cook line
Equipment: Prep Top Cooler
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN PREP AREA.
Location: Kitchen (back)
Equipment: Hand sink
|
12/18/2009 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TONGS STORED ON UTENSIL RACK LOCATED IN DISH MACHINE AREA SOILED WITH FOOD RESIDUE. ENSURE UENSILS ARE CLEANED THOROUGHLY BEFORE STORAGE.
Location: Dish machine area
- 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: CUTTING KNIFE STORED IN HAND SINK LOCATED ON COOK LINE. FURTHERMORE, EMPLOYEE RINSED KNIFE AT HAND SINK ALSO. ENSURE HAND SINK IS UTILIZED FOR HAND WASHING AND NOT STORAGE OR RINSING PURPOSES.
Location: Cook line
- 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: BOTH BUCKETS CONTAINING SANITIZING SOLUTION MAINTAINING LESS THAN 100 PPM QUAT. MAINTAIN BUCKETS AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Wait staff area
- 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: LABELS NOT AVAILABLE ON BOTTLES OF WATER STORED ON COOK LINE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY MILDEW OBSERVED ON GASKETS LOCATED ON COOLER DOOR ON COOK LINE. CLEAN GASKETS THOROUGHLY.
Location: Cook line
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: SODA GUN HOLSTER LOCATED AT THE BAR ENTRANCE, SOILED WITH BUILD UP. CLEAN THOROUGHLY.THE INTERIOR OF THE GLASS CHILLER SOILED. CLEAN THOROUGHLY
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BASE OF THE DOUGH PRESS AND TABLE SOILED WITH RUST AND BUILD UP. CLEAN THOROUGHLY.
Location: Prep area
|
08/12/2009 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TONGS STORED ON UTENSIL RACK LOCATED IN DISH MACHINE AREA SOILED WITH FOOD RESIDUE. ENSURE UENSILS ARE CLEANED THOROUGHLY BEFORE STORAGE.
Location: Dish machine area
- 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: CUTTING KNIFE STORED IN HAND SINK LOCATED ON COOK LINE. FURTHERMORE, EMPLOYEE RINSED KNIFE AT HAND SINK ALSO. ENSURE HAND SINK IS UTILIZED FOR HAND WASHING AND NOT STORAGE OR RINSING PURPOSES.
Location: Cook line
- 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: BOTH BUCKETS CONTAINING SANITIZING SOLUTION MAINTAINING LESS THAN 100 PPM QUAT. MAINTAIN BUCKETS AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Wait staff area
- 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: LABELS NOT AVAILABLE ON BOTTLES OF WATER STORED ON COOK LINE.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HEAVY MILDEW OBSERVED ON GASKETS LOCATED ON COOLER DOOR ON COOK LINE. CLEAN GASKETS THOROUGHLY.
Location: Cook line
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: SODA GUN HOLSTER LOCATED AT THE BAR ENTRANCE, SOILED WITH BUILD UP. CLEAN THOROUGHLY.THE INTERIOR OF THE GLASS CHILLER SOILED. CLEAN THOROUGHLY
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BASE OF THE DOUGH PRESS AND TABLE SOILED WITH RUST AND BUILD UP. CLEAN THOROUGHLY.
Location: Prep area
|
08/05/2009 | 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: SMALL COLD TOP SALAD COOLER WAS HOLDING FOOD AT 50 DEGREES. REPAIR OR ADJUST TEMPERATURE TO HOLD FOOD ITEMS AT 41 DEGREES/OR BELOW. STORE FOOD ITEMS ON ICE UNTIL REPAIRED.
Location: Wait staff 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: OBSERVED AN EMPLOYEE DRINK CUP CONTAINING A BEVERAGE AND A SPOON STORED ON SHELF ABOVE PREP TABLE. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED VEGETABLE PRESS AND OTHER EQUIPMENT WERE STORED ON A SOILED SHELF COVERED WITH RUST IN BACK PREP AREA. ENSURE ALL EQUIPMENT IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE AND STORED ON A SANITIARY SURFACE. RESURFACE OR REPLACE SHELF.THE SHELVING INSIDE WALK IN COOLER IS SOILED WITH RUST BUILD UP AND CHIPPED IN SOME AREAS. RESURFACE OR REPLACE ALL SOILED SHELVING.THE SHELF CONTAINING SHEET TRAYS, POTS, PANS, ETC.....IS SOILED WITH RUST AND GRIME. RESURFACE OR REPLACE SHELVING.CLEAN PIE PANS WERE STORED ON A SOILED FOOD CART. CLEAN THOROUGHLY.
Location: Kitchen (back)
- 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: CARDBOARD BOXES WERE STORED IN FRONT OF HAND SINK IN BACK PREP AREA. ENSURE PATHWAY TO HAND SINK IS KEPT CLEAR AT ALL TIMES.
Location: Kitchen (back)
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THOROUGHLY REMOVE BUILD UP ON HAND SINK IN WAIT STAFF AREA.
Location: Wait staff area
- 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: BOTTLES OF ORANGE JUICE WERE STORED INSIDE HAND SINK LOCATED IN WAIT STAFF AREA. FURTHERMORE, A SPATULA AND FOOD STORAGE CONTAINER WERE STORED INSIDE HAND SINK LOCATED IN BACK PREP AREA. ENSURE HAND SINK IS SPECIFICALLY USED TO WASH HANDS AND NOT FOR STORAGE PURPOSES.
Location: Wait staff area
- 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: BOTTLES OF ORANGE JUICE WERE STORED INSIDE HAND SINK LOCATED IN WAIT STAFF AREA. FURTHERMORE, A SPATULA AND FOOD STORAGE CONTAINER WERE STORED INSIDE HAND SINK LOCATED IN BACK PREP AREA. ENSURE HAND SINK IS SPECIFICALLY USED TO WASH HANDS AND NOT FOR STORAGE PURPOSES.
Location: Kitchen (back)
- 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.
Comments: SANITIZING BUCKET WAS MAINTAINING 100 PPM. MAINTAIN BUCKETS AT 200 PPM CHLORINE.
Location: Cook line
- 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: A PURSE WAS STORED ON COUNTER TOP IN EXPO AREA. JACKETS WERE STORED ON SODA FOUNTAIN SYRUP BOXES. STORE PERSONAL ITEMS IN DESIGNATED AREA AWAY FROM FOOD.
Location: Wait staff area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER WAS SEEPING IN BETWEEN THRESHOLD AT THE BASE OF THE WALK IN COOLER DOOR. SEAL ALL GAPS TO PREVENT SEEPAGE OF WATER UNDER FLOOR BOARDS. Work order in progress.
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: THE WALLS INSIDE WALK IN COOLER ARE SOILED WITH BUILD UP. CLEAN THOROUGHLYTHE ENTIRE WALL INSIDE WALK IN BEER/KEG COOLER IS HEAVILY SOILED W ITH MOLD (CLUMPS). REMOVE MOLD GROWTH FROM ENTIRE WALL. CLEAN THE FLOOR THOROUGHLY LOCATED IN THE CHEMICAL ROOM.CLEAN FLOOR IN BACK PREP AREA DAILY TO PREVENT BUILD UP.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COVER IS MISSING ON THE TOWEL DISPENSER IN BACK PREP HAND SINK. PROVIDE.THE GASKETS ON REACH IN COOLER/COLD TOP ON COOK LINE ARE DAMAGED AND HEAVILY SOILED WITH GRIME. REPLACE ALL DAMAGED GASKETS. Gaskets ordered.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COVER IS MISSING ON THE TOWEL DISPENSER IN BACK PREP HAND SINK. PROVIDE.THE GASKETS ON REACH IN COOLER/COLD TOP ON COOK LINE ARE DAMAGED AND HEAVILY SOILED WITH GRIME. REPLACE ALL DAMAGED GASKETS. Gaskets ordered.
Location: Cook line
- Food on floor (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.
Comments: BAGS OF FLOUR WERE STORED ON A MOIST FLOOR IN BACK PREP AREA. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
|
03/27/2009 | 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: SMALL COLD TOP SALAD COOLER WAS HOLDING FOOD AT 50 DEGREES. REPAIR OR ADJUST TEMPERATURE TO HOLD FOOD ITEMS AT 41 DEGREES/OR BELOW. STORE FOOD ITEMS ON ICE UNTIL REPAIRED.
Location: Wait staff 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: OBSERVED AN EMPLOYEE DRINK CUP CONTAINING A BEVERAGE AND A SPOON STORED ON SHELF ABOVE PREP TABLE. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED VEGETABLE PRESS AND OTHER EQUIPMENT WERE STORED ON A SOILED SHELF COVERED WITH RUST IN BACK PREP AREA. ENSURE ALL EQUIPMENT IS CLEANED AND SANITIZED THOROUGHLY BEFORE STORAGE AND STORED ON A SANITIARY SURFACE. RESURFACE OR REPLACE SHELF.THE SHELVING INSIDE WALK IN COOLER IS SOILED WITH RUST BUILD UP AND CHIPPED IN SOME AREAS. RESURFACE OR REPLACE ALL SOILED SHELVING.THE SHELF CONTAINING SHEET TRAYS, POTS, PANS, ETC.....IS SOILED WITH RUST AND GRIME. RESURFACE OR REPLACE SHELVING.CLEAN PIE PANS WERE STORED ON A SOILED FOOD CART. CLEAN THOROUGHLY.
Location: Kitchen (back)
- 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: CARDBOARD BOXES WERE STORED IN FRONT OF HAND SINK IN BACK PREP AREA. ENSURE PATHWAY TO HAND SINK IS KEPT CLEAR AT ALL TIMES.
Location: Kitchen (back)
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: THOROUGHLY REMOVE BUILD UP ON HAND SINK IN WAIT STAFF AREA.
Location: Wait staff area
- 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: BOTTLES OF ORANGE JUICE WERE STORED INSIDE HAND SINK LOCATED IN WAIT STAFF AREA. FURTHERMORE, A SPATULA AND FOOD STORAGE CONTAINER WERE STORED INSIDE HAND SINK LOCATED IN BACK PREP AREA. ENSURE HAND SINK IS SPECIFICALLY USED TO WASH HANDS AND NOT FOR STORAGE PURPOSES.
Location: Wait staff area
- 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: BOTTLES OF ORANGE JUICE WERE STORED INSIDE HAND SINK LOCATED IN WAIT STAFF AREA. FURTHERMORE, A SPATULA AND FOOD STORAGE CONTAINER WERE STORED INSIDE HAND SINK LOCATED IN BACK PREP AREA. ENSURE HAND SINK IS SPECIFICALLY USED TO WASH HANDS AND NOT FOR STORAGE PURPOSES.
Location: Kitchen (back)
- 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.
Comments: SANITIZING BUCKET WAS MAINTAINING 100 PPM. MAINTAIN BUCKETS AT 200 PPM CHLORINE.
Location: Cook line
- 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: A PURSE WAS STORED ON COUNTER TOP IN EXPO AREA. JACKETS WERE STORED ON SODA FOUNTAIN SYRUP BOXES. STORE PERSONAL ITEMS IN DESIGNATED AREA AWAY FROM FOOD.
Location: Wait staff area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: WATER WAS SEEPING IN BETWEEN THRESHOLD AT THE BASE OF THE WALK IN COOLER DOOR. SEAL ALL GAPS TO PREVENT SEEPAGE OF WATER UNDER FLOOR BOARDS.
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: THE WALLS INSIDE WALK IN COOLER ARE SOILED WITH BUILD UP. CLEAN THOROUGHLYTHE ENTIRE WALL INSIDE WALK IN BEER/KEG COOLER IS HEAVILY SOILED W ITH MOLD (CLUMPS). REMOVE MOLD GROWTH FROM ENTIRE WALL. CLEAN THE FLOOR THOROUGHLY LOCATED IN THE CHEMICAL ROOM.CLEAN FLOOR IN BACK PREP AREA DAILY TO PREVENT BUILD UP.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COVER IS MISSING ON THE TOWEL DISPENSER IN BACK PREP HAND SINK. PROVIDE.THE GASKETS ON REACH IN COOLER/COLD TOP ON COOK LINE ARE DAMAGED AND HEAVILY SOILED WITH GRIME. REPLACE ALL DAMAGED GASKETS.
Location: Kitchen (back)
- Food on floor
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.
Comments: BAGS OF FLOUR WERE STORED ON A MOIST FLOOR IN BACK PREP AREA. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
|
03/20/2009 | Routine |
- 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.
Comments: Maintain sanitizing buckets at 200 ppm.
|
03/20/2009 | Illness Complaint |
- 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.
Comments: Maintain sanitizer buckets at 200 ppm.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water turned off at hand sink located in wait staff area due to a water pressure problem. Repair
Location: Expo line
|
01/22/2009 | Illness Complaint |
- 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: The small reach in cooler containing dessert toppings is maintaining 52 degrees. Repair cooler to hold foods at 41 degrees or less.
Location: Expo line
- 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: Observed gnats in the front and back of the establishment. Eliminate breeding grounds/harborage conditions for gnats. Eliminate leaks where necessary, eliminate all water pools, keep floors dry when possible, especially overnight, keep air laundry bags and garbage sealed tight, hang mops on mop rack when not in use, and treat drains if necessary to kill larvae.
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: Observed gnats in the front and back of the establishment. Eliminate breeding grounds/harborage conditions for gnats. Eliminate leaks where necessary, eliminate all water pools, keep floors dry when possible, especially overnight, keep air laundry bags and garbage sealed tight, hang mops on mop rack when not in use, and treat drains if necessary to kill larvae.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Beverage cups were stored inside containers of salt, pepper, parmejan cheese in expo area. Provide utensils with handles to dispense all toppings and seasonings to prevent bare hand contact.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Observed a gnat in a bottle of alcohol in the bar area. Manager voluntarily discarded bottle of alcohol. Estimated retail value 30.00.
Location: Bar
- 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.
Comments: Sanitizer buckets (3) located on cook line and prep area were maintaining less than 200 ppm. Ensure sanitizer levels maintain the correct sanitizer concentration of 200 ppm. Suggest changing buckets every two to three hours.
Location: Kitchen
- 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 pre wrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Exposed beverage straws observed in containers located in the bar area.Provide pre-wrapped specialty beverage straws in the bar to prevent possible contamination from hands. Straws are on order.
- 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: Label all spray bottles containing "water" in kitchen area.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster 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: Provide a visible thermometer inside the small cold top salad cooler on cook line.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove rust build up on the hand sink thoroughly located near entrance to the kitchen area.
Location: Kitchen (front)
Equipment: Hand sink
- 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. Clean the sliding doors and gaskets located on the cooler containing chocolate syrup.2. Remove broken glass at the bottom of the mug chiller located in the bar. Clean thoroughly.3. The shelving inside walk in cooler is soiled with rust. Resurface or replace shelving.4. Remove mold and grime build up on food carts located inside the walk in cooler.
Location: Expo line
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. Clean the sliding doors and gaskets located on the cooler containing chocolate syrup.2. Remove broken glass at the bottom of the mug chiller located in the bar. Clean thoroughly.3. The shelving inside walk in cooler is soiled with rust. Resurface or replace shelving.4. Remove mold and grime build up on food carts located inside the walk in cooler.
Location: Bar
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. Clean the sliding doors and gaskets located on the cooler containing chocolate syrup.2. Remove broken glass at the bottom of the mug chiller located in the bar. Clean thoroughly.3. The shelving inside walk in cooler is soiled with rust. Resurface or replace shelving.4. Remove mold and grime build up on food carts located inside the walk in cooler.
Location: Walk-in cooler
Equipment: Wire shelving
- 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. Clean the sliding doors and gaskets located on the cooler containing chocolate syrup.2. Remove broken glass at the bottom of the mug chiller located in the bar. Clean thoroughly.3. The shelving inside walk in cooler is soiled with rust. Resurface or replace shelving.4. Remove mold and grime build up on food carts located inside the walk in cooler.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the pipe at hand sink located in back prep area.
Location: Kitchen
- 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: A pizza cutter was stored in between counter top and a warming oven. Ensure utensils are stored on a sanitary surface such as a cutting board in between use.
Location: Cook line
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10/03/2008 | 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: The small reach in cooler containing dessert toppings is maintaining 52 degrees. Repair cooler to hold foods at 41 degrees or less.
Location: Expo line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed gnats in the front and back of the establishment. Eliminate breeding grounds/harborage conditions for gnats. Eliminate leaks where necessary, eliminate all water pools, keep floors dry when possible, especially overnight, keep air laundry bags and garbage sealed tight, hang mops on mop rack when not in use, and treat drains if necessary to kill larvae.
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: Observed gnats in the front and back of the establishment. Eliminate breeding grounds/harborage conditions for gnats. Eliminate leaks where necessary, eliminate all water pools, keep floors dry when possible, especially overnight, keep air laundry bags and garbage sealed tight, hang mops on mop rack when not in use, and treat drains if necessary to kill larvae.
Location: Kitchen
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Beverage cups were stored inside containers of salt, pepper, parmejan cheese in expo area. Provide utensils with handles to dispense all toppings and seasonings to prevent bare hand contact.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: Observed a gnat in a bottle of alcohol in the bar area. Manager voluntarily discarded bottle of alcohol. Estimated retail value 30.00.
Location: Bar
- 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.
Comments: Sanitizer buckets (3) located on cook line and prep area were maintaining less than 200 ppm. Ensure sanitizer levels maintain the correct sanitizer concentration of 200 ppm. Suggest changing buckets every two to three hours.
Location: Kitchen
- 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 pre wrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Exposed beverage straws observed in containers located in the bar area.Provide pre-wrapped specialty beverage straws in the bar to prevent possible contamination from hands.
- 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: Label all spray bottles containing "water" in kitchen area.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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: Provide a visible thermometer inside the small cold top salad cooler on cook line.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Remove rust build up on the hand sink thoroughly located near entrance to the kitchen area.
Location: Kitchen (front)
Equipment: Hand sink
- 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. Clean the sliding doors and gaskets located on the cooler containing chocolate syrup.2. Remove broken glass at the bottom of the mug chiller located in the bar. Clean thoroughly.3. The shelving inside walk in cooler is soiled with rust. Resurface or replace shelving.4. Remove mold and grime build up on food carts located inside the walk in cooler.
Location: Expo line
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. Clean the sliding doors and gaskets located on the cooler containing chocolate syrup.2. Remove broken glass at the bottom of the mug chiller located in the bar. Clean thoroughly.3. The shelving inside walk in cooler is soiled with rust. Resurface or replace shelving.4. Remove mold and grime build up on food carts located inside the walk in cooler.
Location: Bar
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. Clean the sliding doors and gaskets located on the cooler containing chocolate syrup.2. Remove broken glass at the bottom of the mug chiller located in the bar. Clean thoroughly.3. The shelving inside walk in cooler is soiled with rust. Resurface or replace shelving.4. Remove mold and grime build up on food carts located inside the walk in cooler.
Location: Walk-in cooler
Equipment: Wire shelving
- 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. Clean the sliding doors and gaskets located on the cooler containing chocolate syrup.2. Remove broken glass at the bottom of the mug chiller located in the bar. Clean thoroughly.3. The shelving inside walk in cooler is soiled with rust. Resurface or replace shelving.4. Remove mold and grime build up on food carts located inside the walk in cooler.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair the pipe at hand sink located in back prep area.
Location: Kitchen
- 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: A pizza cutter was stored in between counter top and a warming oven. Ensure utensils are stored on a sanitary surface such as a cutting board in between use.
Location: Cook line
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09/19/2008 | Routine |
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