- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN DISHMACHINE AREA SOILED WITH FOOD DEBRIS.KEEP SINK CLEAN AT ALL TIMES. RECOMMEND ADDING A SPLASH GUARD.
Location: Dish machine area
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: 1. PLUMBING UNDERNEATH HAND SINK IN BACK KITCHEN LEAKING EXCESSIVELY.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. FLOORS UNDERNEATH COOK LINE AREA EQUIPMENT SOILED WITH BUILD UP.CLEAN AND SANITIZE.
Location: Cook line
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AT THREE BAY SINK IS BECOMING OLD, CRACKED, AND MOLDED.REMOVE. RESEAL/CAULK THREE BAY TO WALL.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP ON INTERIOR OF UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT HAND SINK ON COOK LINE DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY TO ALLOW FAUCET TO SHUT OFF COMPLETELY.
Location: Cook line
Equipment: Hand sink
|
08/27/2014 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK IN DISHMACHINE AREA SOILED WITH FOOD DEBRIS.KEEP SINK CLEAN AT ALL TIMES. RECOMMEND ADDING A SPLASH GUARD.
Location: Dish machine area
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PLUMBING UNDERNEATH HAND SINK IN BACK KITCHEN LEAKING EXCESSIVELY.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen (back)
Equipment: Hand sink
- 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: 1. FLOORS UNDERNEATH COOK LINE AREA EQUIPMENT SOILED WITH BUILD UP.CLEAN AND SANITIZE.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AT THREE BAY SINK IS BECOMING OLD, CRACKED, AND MOLDED.REMOVE. RESEAL/CAULK THREE BAY TO WALL.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP ON INTERIOR OF UPRIGHT FREEZER.REMOVE ICE. CLEAN AND SANITIZE.
Location: Kitchen (back)
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. FAUCET AT HAND SINK ON COOK LINE DOES NOT SHUT OFF COMPLETELY.REPAIR ACCORDINGLY TO ALLOW FAUCET TO SHUT OFF COMPLETELY.
Location: Cook line
Equipment: Hand sink
|
08/20/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE THAT ALL CUT FRUIT IS ON PROPER ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING A TEMPERATURE OF 41 F OR BELOW.
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: *ECOLAB CONDUCTED A PEST CONTROL INSPECTION ON 2/24/14.LIVE BUGS/ROACHES PRESENT ON COOK-LINE FLOORS.CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND IMPROVE SANITATION ON COOK-LINE.*CORRECTIVE ACTION* ECOLAB WAS CONTACTED ON-SITE DURING INSPECTION. ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTION SERVICES FROM ECOLAB (LAST INSPECTION WAS CONDUCTED ON 2/12/14--COPY OF INVOICE WAS PROVIDED). ESTABLISHMENT MANAGEMENT HAS BEEN INSTRUCTED TO TREAT ALL AREAS AND CONDUCT ALL RECOMMENDATIONS SUGGESTED BY ECOLAB WHICH IS DOCUMENTED ON THE RECENT INSPECTION REPORT (EX. IMPROVE CLEANING/SANITATION, TREATED AREAS SUCH AT MAINTENANCE AREA, DISH ROOM MOTOR, PREP AREAS SOCKETS, ETC).
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
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: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT ON COOK-LINE BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BIG WATCHES ON WRIST--REMOVE.
- 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: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT BAR.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT COOK-LINE LOCATIONS.
Location: Cook line
- 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.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PUBLIC RESTROOM CEILING VENTS.
Location: Emp restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PUBLIC RESTROOM CEILING VENTS.
Location: Restroom
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: NEW TILES HAVE BEEN APPLIED TO FLOORS AT THIS AREA; HOWERVER, FLOORS ARE CURRENTLY LOOSE DUE TO INITIAL FAILURE IN DRYING STAGE. ADDITIONAL REPAIRS ARE IN PROCESS FOR TONIGHT TO PROPERLY REPAIR AND DRY FLOOR TILES.RESURFACE KITCHEN FLOORS IN FRONT OF KITCHEN ICE MACHINE WHERE DAMAGED; ALL FLOOR TILE SURFACE SURROUNDING ICE MACHINE DRAIN MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT COOK-LINE; ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF ALL EQUIPMENT ON COOK-LINE.*IMPROVEMENTS NEEDED*
Location: Cook line
- 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 THERMOMETER AT BAR REACH-IN-COOLER WHERE BROKEN.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN PANTRY COOLER.
Location: Kitchen
Equipment: Reach in cooler
- 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: REPAIR HEAVY INTERIOR ICE BUILD-UP AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND SECURE LOOSE EXTERIOR SURFACES OF KITCHEN ICE MACHINE WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
|
05/02/2014 | Recheck |
| No violation noted during this evaluation. | 04/22/2014 | Illness Complaint |
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT ON COOK-LINE BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Knife/utensil rack
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Cook line
Equipment: Reach in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Kitchen
- 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: *ECOLAB CONDUCTED A PEST CONTROL INSPECTION ON 2/24/14.LIVE BUGS/ROACHES PRESENT ON COOK-LINE FLOORS.CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND IMPROVE SANITATION ON COOK-LINE.*CORRECTIVE ACTION* ECOLAB WAS CONTACTED ON-SITE DURING INSPECTION. ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTION SERVICES FROM ECOLAB (LAST INSPECTION WAS CONDUCTED ON 2/12/14--COPY OF INVOICE WAS PROVIDED). ESTABLISHMENT MANAGEMENT HAS BEEN INSTRUCTED TO TREAT ALL AREAS AND CONDUCT ALL RECOMMENDATIONS SUGGESTED BY ECOLAB WHICH IS DOCUMENTED ON THE RECENT INSPECTION REPORT (EX. IMPROVE CLEANING/SANITATION, TREATED AREAS SUCH AT MAINTENANCE AREA, DISH ROOM MOTOR, PREP AREAS SOCKETS, ETC).
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE THAT ALL CUT FRUIT IS ON PROPER ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING A TEMPERATURE OF 41 F OR BELOW.
Location: Bar
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BIG WATCHES ON WRIST--REMOVE.
- 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: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT BAR.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT COOK-LINE LOCATIONS.
Location: Cook line
- 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.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PUBLIC RESTROOM CEILING VENTS.
Location: Emp restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PUBLIC RESTROOM CEILING VENTS.
Location: Restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: NEW TILES HAVE BEEN APPLIED TO FLOORS AT THIS AREA; HOWERVER, FLOORS ARE CURRENTLY LOOSE DUE TO INITIAL FAILURE IN DRYING STAGE. ADDITIONAL REPAIRS ARE IN PROCESS FOR TONIGHT TO PROPERLY REPAIR AND DRY FLOOR TILES.RESURFACE KITCHEN FLOORS IN FRONT OF KITCHEN ICE MACHINE WHERE DAMAGED; ALL FLOOR TILE SURFACE SURROUNDING ICE MACHINE DRAIN MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT COOK-LINE; ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF ALL EQUIPMENT ON COOK-LINE.*IMPROVEMENTS NEEDED*
Location: Cook line
- 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 THERMOMETER AT BAR REACH-IN-COOLER WHERE BROKEN.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN PANTRY COOLER.
Location: Kitchen
Equipment: Reach in cooler
- 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: REPAIR HEAVY INTERIOR ICE BUILD-UP AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND SECURE LOOSE EXTERIOR SURFACES OF KITCHEN ICE MACHINE WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
|
04/04/2014 | 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: ENSURE THAT ALL CUT FRUIT IS ON PROPER ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING A TEMPERATURE OF 41 F OR BELOW.
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: *ECOLAB CONDUCTED A PEST CONTROL INSPECTION ON 2/24/14.LIVE BUGS/ROACHES PRESENT ON COOK-LINE FLOORS.CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND IMPROVE SANITATION ON COOK-LINE.*CORRECTIVE ACTION* ECOLAB WAS CONTACTED ON-SITE DURING INSPECTION. ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTION SERVICES FROM ECOLAB (LAST INSPECTION WAS CONDUCTED ON 2/12/14--COPY OF INVOICE WAS PROVIDED). ESTABLISHMENT MANAGEMENT HAS BEEN INSTRUCTED TO TREAT ALL AREAS AND CONDUCT ALL RECOMMENDATIONS SUGGESTED BY ECOLAB WHICH IS DOCUMENTED ON THE RECENT INSPECTION REPORT (EX. IMPROVE CLEANING/SANITATION, TREATED AREAS SUCH AT MAINTENANCE AREA, DISH ROOM MOTOR, PREP AREAS SOCKETS, ETC).
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
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: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT ON COOK-LINE BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BIG WATCHES ON WRIST--REMOVE.
- 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: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT BAR.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT COOK-LINE LOCATIONS.
Location: Cook line
- 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.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PUBLIC RESTROOM CEILING VENTS.
Location: Emp restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PUBLIC RESTROOM CEILING VENTS.
Location: Restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: NEW TILES HAVE BEEN APPLIED TO FLOORS AT THIS AREA; HOWERVER, FLOORS ARE CURRENTLY LOOSE DUE TO INITIAL FAILURE IN DRYING STAGE. ADDITIONAL REPAIRS ARE IN PROCESS FOR TONIGHT TO PROPERLY REPAIR AND DRY FLOOR TILES.RESURFACE KITCHEN FLOORS IN FRONT OF KITCHEN ICE MACHINE WHERE DAMAGED; ALL FLOOR TILE SURFACE SURROUNDING ICE MACHINE DRAIN MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT COOK-LINE; ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF ALL EQUIPMENT ON COOK-LINE.*IMPROVEMENTS NEEDED*
Location: Cook line
- 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 THERMOMETER AT BAR REACH-IN-COOLER WHERE BROKEN.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN PANTRY COOLER.
Location: Kitchen
Equipment: Reach in cooler
- 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: REPAIR HEAVY INTERIOR ICE BUILD-UP AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND SECURE LOOSE EXTERIOR SURFACES OF KITCHEN ICE MACHINE WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
|
03/13/2014 | 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: ENSURE THAT ALL CUT FRUIT IS ON PROPER ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING A TEMPERATURE OF 41 F OR BELOW.
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: *ECOLAB CONDUCTED A PEST CONTROL INSPECTION ON 2/24/14.LIVE BUGS/ROACHES PRESENT ON COOK-LINE FLOORS.CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND IMPROVE SANITATION ON COOK-LINE.*CORRECTIVE ACTION* ECOLAB WAS CONTACTED ON-SITE DURING INSPECTION. ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTION SERVICES FROM ECOLAB (LAST INSPECTION WAS CONDUCTED ON 2/12/14--COPY OF INVOICE WAS PROVIDED). ESTABLISHMENT MANAGEMENT HAS BEEN INSTRUCTED TO TREAT ALL AREAS AND CONDUCT ALL RECOMMENDATIONS SUGGESTED BY ECOLAB WHICH IS DOCUMENTED ON THE RECENT INSPECTION REPORT (EX. IMPROVE CLEANING/SANITATION, TREATED AREAS SUCH AT MAINTENANCE AREA, DISH ROOM MOTOR, PREP AREAS SOCKETS, ETC).
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
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: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Expo line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Cook line
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Metal shelving
- 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: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT--CONTINUE TO WORK ON.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES)--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT ON COOK-LINE BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BIG WATCHES ON WRIST--REMOVE.
- 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: PROVIDE PRE-WRAPPED DRINKING STRAWS AT ESTABLISHMENT KITCHEN AND BAR.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT COOK-LINE LOCATIONS.
Location: Cook line
- Bulk labeling (corrected on site)
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.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PUBLIC RESTROOM CEILING VENTS.
Location: Emp restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF PUBLIC RESTROOM CEILING VENTS.
Location: Restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: REPAIRS ARE SCHEDULED FOR NEXT WEEK.RESURFACE KITCHEN FLOORS IN FRONT OF KITCHEN ICE MACHINE WHERE DAMAGED; ALL FLOOR TILE SURFACE SURROUNDING ICE MACHINE DRAIN MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT COOK-LINE; ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF ALL EQUIPMENT ON COOK-LINE.*IMPROVEMENTS NEEDED*
Location: Cook line
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE BROKEN.
Location: Bar
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN PANTRY COOLER.
Location: Kitchen
Equipment: Reach in cooler
- 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: REPAIR HEAVY INTERIOR ICE BUILD-UP AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND SECURE LOOSE EXTERIOR SURFACES OF KITCHEN ICE MACHINE WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
|
02/27/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE THAT ALL CUT FRUIT IS ON PROPER ICE BATH OR STORE IN REFRIGERATION UNIT MAINTAINING A TEMPERATURE OF 41 F OR BELOW.
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: LIVE BUGS/ROACHES PRESENT ON COOK-LINE FLOORS.CONSULT PROFESSIONAL PEST CONTROL PROVIDER AND IMPROVE SANITATION ON COOK-LINE.*CORRECTIVE ACTION* ECOLAB WAS CONTACTED ON-SITE DURING INSPECTION. ESTABLISHMENT RECEIVES MONTHLY PEST CONTROL INSPECTION SERVICES FROM ECOLAB (LAST INSPECTION WAS CONDUCTED ON 2/12/14--COPY OF INVOICE WAS PROVIDED). ESTABLISHMENT MANAGEMENT HAS BEEN INSTRUCTED TO TREAT ALL AREAS AND CONDUCT ALL RECOMMENDATIONS SUGGESTED BY ECOLAB WHICH IS DOCUMENTED ON THE RECENT INSPECTION REPORT (EX. IMPROVE CLEANING/SANITATION, TREATED AREAS SUCH AT MAINTENANCE AREA, DISH ROOM MOTOR, PREP AREAS SOCKETS, ETC).
Location: Cook line
- 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: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
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: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Expo line
- 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: 1) EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR CLEAN LINEN TOWELS DURING FOOD PREP--REMOVE AND DISCONTINUE THIS BEHAVIOR.2) OPEN EMPLOYEE DRINKS IN GLASSES STORED ON EXPO-LINE SHELVING--DISCONTINUE THIS BEHAVIOR.3) EMPLOYEE PERSONAL DRINK (EX. GATORADE) STORED INSIDE COOK-LINE REACH-IN COOLER--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A DRINKING STRAW.
Location: Cook line
Equipment: Reach in cooler
- 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: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Knife/utensil rack
- 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: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Walk in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) IMPROVE THE FREQUENCY OF CLEANING AND SANITIZING OF KNIVES, SLICES, AND PREP TABLE/SHELVING WHERE CUTTING BOARDS ARE STORED IN KITCHEN.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN WALK-IN-BEER COOLER BEVERAGE BEER LINES (EXTERIOR); MOLD BUILD-UP PRESENT.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR REACH-IN-COOLERS AND BAR SPEED RAILS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Reach in cooler
- 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: IN-PLACE SANITIZER BUCKETS FOR QUAT ON COOK-LINE BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Cook line
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING BIG WATCHES ON WRIST--REMOVE.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP EQUIPMENT LIDS STORED OFF FLOOR AT LEAST 6 INCHES AT COOK-LINE LOCATIONS.
Location: Cook line
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Emp restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: RESURFACE KITCHEN FLOORS IN FRONT OF KITCHEN ICE MACHINE WHERE DAMAGED; ALL FLOOR TILE SURFACE SURROUNDING ICE MACHINE DRAIN MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT COOK-LINE; ESPECIALLY UNDERNEATH, BEHIND AND AT SIDES OF ALL EQUIPMENT ON COOK-LINE.*IMPROVEMENTS NEEDED*
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETER AT BAR REACH-IN-COOLER WHERE BROKEN.
Location: Bar
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT KITCHEN PANTRY COOLER.
Location: Kitchen
Equipment: Reach in cooler
- 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: REPAIR HEAVY INTERIOR ICE BUILD-UP AT KITCHEN REACH-IN-FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND SECURE LOOSE EXTERIOR SURFACES OF KITCHEN ICE MACHINE WHERE NEEDED.
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: Ice machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHINE AND BAR SODA GUNS/HOLSTER (INTERIOR AND EXTERIOR SURFACES).
Location: Bar
Equipment: Soda gun & holster
|
02/19/2014 | Routine |
- 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: Ice bin in bar does not have drain line allowing water to drip on to floorClean out floor drains in bar and dishmachine room
Location: Bar
Equipment: Ice bin
- 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: Ice bin in bar does not have drain line allowing water to drip on to floorClean out floor drains in bar and dishmachine room
Location: Dish machine area
|
11/15/2013 | Non-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: 1. Cooler across from woks holding food items at 44-502. Pantry Cooler holding at 44-50Repair or adjust to hold 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooler across from woks holding food items at 44-502. Pantry Cooler holding at 44-50Repair or adjust to hold 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Hands not washed prior to applying glovesHands must be washed with each glove changed
- 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 chicken stored above raw beef on cookline meat coolerRaw chicken is stored below all other foods
Location: Cook line
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to magnetic rackEnsure all utensils are cleaned and sanitized prior to storageEnsure magnetic rack is cleaned and sanitized
Location: Prep area
Equipment: Knife/utensil rack
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One of the hand sinks in prep area leaks excessively from plumbingrepair
Location: Prep area
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide thermometer in visible location in milk cooler
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Area where silverware is rolled in dry storage - It is not preferred that you use cardboard however, if you use it to line silverware rolling areaplease change frequently2, Clean cup dishmachine racks they are soiled
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Area where silverware is rolled in dry storage - It is not preferred that you use cardboard however, if you use it to line silverware rolling areaplease change frequently2, Clean cup dishmachine racks they are soiled
Location: Wait staff area
- 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: Ice machine soiled inside and out - Clean doors and upper (inside area) has build up
Location: Prep area
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected on site)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean rubbermaid bulk bins in dry storage area
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand 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: Employee rinsed cloth towels in three bay sinkPlease use mop sink for this purpose
Location: Prep area
Equipment: 3-bay
|
09/03/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooler across from woks holding food items at 44-502. Pantry Cooler holding at 44-50Repair or adjust to hold 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooler across from woks holding food items at 44-502. Pantry Cooler holding at 44-50Repair or adjust to hold 41 or below
Location: Cook line
Equipment: Prep Top Cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Hands not washed prior to applying glovesHands must be washed with each glove changed
- 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 chicken stored above raw beef on cookline meat coolerRaw chicken is stored below all other foods
Location: Cook line
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to magnetic rackEnsure all utensils are cleaned and sanitized prior to storageEnsure magnetic rack is cleaned and sanitized
Location: Prep area
Equipment: Knife/utensil rack
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: One of the hand sinks in prep area leaks excessively from plumbingrepair
Location: Prep area
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide thermometer in visible location in milk cooler
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Area where silverware is rolled in dry storage - It is not preferred that you use cardboard however, if you use it to line silverware rolling areaplease change frequently2, Clean cup dishmachine racks they are soiled
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Area where silverware is rolled in dry storage - It is not preferred that you use cardboard however, if you use it to line silverware rolling areaplease change frequently2, Clean cup dishmachine racks they are soiled
Location: Wait staff area
- 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: Ice machine soiled inside and out - Clean doors and upper (inside area) has build up
Location: Prep area
Equipment: Knife/utensil rack
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean rubbermaid bulk bins in dry storage area
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
Equipment: Hand 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: Employee rinsed cloth towels in three bay sinkPlease use mop sink for this purpose
Location: Prep area
Equipment: 3-bay
|
08/26/2013 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cooks wearing gloves to clean then accessing food as tickets come inremove gloves when cleaningwash hands prior to each glove applicationDo not rinse hands in prep sinksuse hand sink and soap and friction and towel dry
- 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 employee drink stored on top of dishmachineprovide a lid and straw
Location: Dish machine area
Equipment: Dishmachine
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Lexan with small bowls have clean bowls filling with food debris dropped in from window or expeditorCover bowls or turn bowls over
Location: Expo line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths not stored in bucketkeep in sani buckets when not in use
Location: Expo line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink across from ice machine without towelsHandsink near office has towels stored out side of dispenserAre towel dispensers not working? Repair
Location: Prep area
Equipment: Hand sink
- Continuous use of two bay for warewashing (Non-Critical) (corrected)
2 compartment sink used for continuous warewashing.
Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
Comments: Knife and scoop rinsed in prep sinkemployee also rinsed handsUse prep sinks for Veg/Fruit - Seafood- MeatsUse three bay or dishmachine for washing utensilsHand sinks only for wahing hands
Location: Prep area
Equipment: Prep sink
|
04/30/2013 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Cooks wearing gloves to clean then accessing food as tickets come inremove gloves when cleaningwash hands prior to each glove applicationDo not rinse hands in prep sinksuse hand sink and soap and friction and towel dry
- 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 employee drink stored on top of dishmachineprovide a lid and straw
Location: Dish machine area
Equipment: Dishmachine
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Lexan with small bowls have clean bowls filling with food debris dropped in from window or expeditorCover bowls or turn bowls over
Location: Expo line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloths not stored in bucketkeep in sani buckets when not in use
Location: Expo line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink across from ice machine without towelsHandsink near office has towels stored out side of dispenserAre towel dispensers not working? Repair
Location: Prep area
Equipment: Hand sink
- Continuous use of two bay for warewashing (Non-Critical)
2 compartment sink used for continuous warewashing.
Correction: A 2 bay sink may not be used for warewashing operations where cleaning and sanitizing solutions are used for continuous or intermittent flow in an ongoing warewashing process.
Comments: Knife and scoop rinsed in prep sinkemployee also rinsed handsUse prep sinks for Veg/Fruit - Seafood- MeatsUse three bay or dishmachine for washing utensilsHand sinks only for wahing hands
Location: Prep area
Equipment: Prep sink
|
04/23/2013 | Routine |
| No violation noted during this evaluation. | 12/28/2012 | Non-Illness Complaint |
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Lift table by ice machine to a 6 inch clearance
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling tiles out of place seams droppingrepair
Location: Dry storage
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
Equipment: Hand sink
|
12/14/2012 | 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: Sanibucket in prep contained no/low sanitizer levelsensure 200ppm
Location: Prep 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: Purse/bag water bottle etc store on prep shelfwith pans over prep area near ice machinestore all personal items away from food and food contact items
Location: Prep area
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please give a good clean to black cart by back door
Location: Prep area
|
08/22/2012 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bartender using kid cup for ice scoop in ice binHand touching cup will then contaminate icediscontinueuse scoop with handle for consumer ice
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: No hot water at hand sink near officerepair sink to distribute atleast 100 degree on hot side
Location: Prep area
Equipment: Hand sink
- 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: Clean wall in bar near bus tub
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at bar continually runsrepair
Location: Bar
Equipment: 4-bay
|
03/08/2012 | Recheck |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bartender using kid cup for ice scoop in ice binHand touching cup will then contaminate icediscontinueuse scoop with handle for consumer ice
Location: Bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at hand sink near officerepair sink to distribute atleast 100 degree on hot side
Location: Prep area
Equipment: Hand sink
- 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: Clean wall in bar near bus tub
Location: Bar
- 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 at bar continually runsrepair
Location: Bar
Equipment: 4-bay
|
03/01/2012 | Routine |
Restaurant representatives - add corrected or new information about P.F. CHANGS CHINA BISTRO, 8601 KEYSTONE CROSSING, Indianapolis, IN »