- 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.) 3 CONTAINERS OF COTTAGE CHEESE THE TEMPS WERE BETWEEN 50 DEGREES F TO 55 DEGREES F. EMPLOYEE THREW ITEMS IN TRASH.2.) 1 CARTON OF HALF AND HALF WAS 60 DEGREES F. EMPLOYEE DISCARDED3.) 1 CARTON OF CREAM WAS IN SAME UNIT. EMPLOYEE DISCARDED THAT ALSO.
Location: Kitchen
Equipment: Make table cooler
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: ORTHO HOME DEFENSE IN THE BASEMENT. EMPLOYEE REMOVED THE ITEM.
Location: Basement
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: LARGER REFRIGERATOR HAD A PIECE OF CARDBOARD AT THE BACK AGAINST THE WALL. EMPLOYEE REMOVED. HE WASN'T SURE OF THE PURPOSE OF IT.
Location: Kitchen
Equipment: -
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED OLIVE OIL AND VINEGAR SALAD DRESSING. MARCH 10,2013. EMPLOYEE DISCARDED SALAD DRESSING.
Location: Kitchen
- 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: EGGS STORED DIRECTLY ON TOP OF BUTTER. EMPLOYEE MOVED THE EGGS UNDER THE BUTTER.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL ITEMS IN THE FREEZER PREPARED AND BAGGED BUT NOT DATE MARKED. FREEZER ITEMS OKAY BUT REFRIGERATED FOOD THAT IS BAGGED SHOULD BE DATE MARKED.
Location: Kitchen
Equipment: True freezer
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP DRYING DOWN IN MOP SINK.... INSTALL A RACK OR A HOOK FOR THE MOP TO DRY PROPERLY.
Location: Kitchen
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Service counter
Equipment: reach in freezer
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Sales floor
Equipment: Mini-fridge
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP AND REFRIGERATION UNIT UNDER IT REACHED IN RANGES FROM 50 DEGREES F TO 55 DEGREES F. PLEASE REPAIR OR REPLACE .2. FREEZER AT SERVICE COUNTER WAS MEASURED FROM 17.2 DEGREES F TO 27.3 DEGREES F.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP AND REFRIGERATION UNIT UNDER IT REACHED IN RANGES FROM 50 DEGREES F TO 55 DEGREES F. PLEASE REPAIR OR REPLACE .2. FREEZER AT SERVICE COUNTER WAS MEASURED FROM 17.2 DEGREES F TO 27.3 DEGREES F.
Location: Service counter
Equipment: reach in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CASE OF WATER STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED.2. CASE OF V8, A CASE OF COKE AND A CASE OF SPRITE STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CASE OF WATER STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED.2. CASE OF V8, A CASE OF COKE AND A CASE OF SPRITE STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED
Location: Basement
|
06/17/2014 | 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: 1.) 3 CONTAINERS OF COTTAGE CHEESE THE TEMPS WERE BETWEEN 50 DEGREES F TO 55 DEGREES F. EMPLOYEE THREW ITEMS IN TRASH.2.) 1 CARTON OF HALF AND HALF WAS 60 DEGREES F. EMPLOYEE DISCARDED3.) 1 CARTON OF CREAM WAS IN SAME UNIT. EMPLOYEE DISCARDED THAT ALSO.
Location: Kitchen
Equipment: Make table cooler
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: ORTHO HOME DEFENSE IN THE BASEMENT. EMPLOYEE REMOVED THE ITEM.
Location: Basement
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: LARGER REFRIGERATOR HAD A PIECE OF CARDBOARD AT THE BACK AGAINST THE WALL. EMPLOYEE REMOVED. HE WASN'T SURE OF THE PURPOSE OF IT.
Location: Kitchen
Equipment: -
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED OLIVE OIL AND VINEGAR SALAD DRESSING. MARCH 10,2013. EMPLOYEE DISCARDED SALAD DRESSING.
Location: Kitchen
- 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: EGGS STORED DIRECTLY ON TOP OF BUTTER. EMPLOYEE MOVED THE EGGS UNDER THE BUTTER.
Location: Kitchen
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL ITEMS IN THE FREEZER PREPARED AND BAGGED BUT NOT DATE MARKED. FREEZER ITEMS OKAY BUT REFRIGERATED FOOD THAT IS BAGGED SHOULD BE DATE MARKED.
Location: Kitchen
Equipment: True freezer
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP DRYING DOWN IN MOP SINK.... INSTALL A RACK OR A HOOK FOR THE MOP TO DRY PROPERLY.
Location: Kitchen
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Service counter
Equipment: reach in freezer
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Sales floor
Equipment: Mini-fridge
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP AND REFRIGERATION UNIT UNDER IT REACHED IN RANGES FROM 50 DEGREES F TO 55 DEGREES F. PLEASE REPAIR OR REPLACE .2. FREEZER AT SERVICE COUNTER WAS MEASURED FROM 17.2 DEGREES F TO 27.3 DEGREES F.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP AND REFRIGERATION UNIT UNDER IT REACHED IN RANGES FROM 50 DEGREES F TO 55 DEGREES F. PLEASE REPAIR OR REPLACE .2. FREEZER AT SERVICE COUNTER WAS MEASURED FROM 17.2 DEGREES F TO 27.3 DEGREES F.
Location: Service counter
Equipment: reach in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CASE OF WATER STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED.2. CASE OF V8, A CASE OF COKE AND A CASE OF SPRITE STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CASE OF WATER STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED.2. CASE OF V8, A CASE OF COKE AND A CASE OF SPRITE STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED
Location: Basement
|
06/09/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1.) 3 CONTAINERS OF COTTAGE CHEESE THE TEMPS WERE BETWEEN 50 DEGREES F TO 55 DEGREES F. EMPLOYEE THREW ITEMS IN TRASH.2.) 1 CARTON OF HALF AND HALF WAS 60 DEGREES F. EMPLOYEE DISCARDED3.) 1 CARTON OF CREAM WAS IN SAME UNIT. EMPLOYEE DISCARDED THAT ALSO.
Location: Kitchen
Equipment: Make table cooler
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: ORTHO HOME DEFENSE IN THE BASEMENT. EMPLOYEE REMOVED THE ITEM.
Location: Basement
- Food contact surface cleanability (corrected on site)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: LARGER REFRIGERATOR HAD A PIECE OF CARDBOARD AT THE BACK AGAINST THE WALL. EMPLOYEE REMOVED. HE WASN'T SURE OF THE PURPOSE OF IT.
Location: Kitchen
Equipment: -
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED OLIVE OIL AND VINEGAR SALAD DRESSING. MARCH 10,2013. EMPLOYEE DISCARDED SALAD DRESSING.
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED DIRECTLY ON TOP OF BUTTER. EMPLOYEE MOVED THE EGGS UNDER THE BUTTER.
Location: Kitchen
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL ITEMS IN THE FREEZER PREPARED AND BAGGED BUT NOT DATE MARKED.
Location: Kitchen
Equipment: True freezer
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP DRYING DOWN IN MOP SINK.... INSTALL A RACK OR A HOOK FOR THE MOP TO DRY PROPERLY.
Location: Kitchen
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: BLUEBERRIES WERE NOT FROZEN. EMPLOYEE STATED THAT THEY WERE JUST PUT IN THE FREEZER. OTHER ITEMS ARE NOT SOLID SO I TOOK TEMP WITH MY THERMOMETER. PLEASE REPAIR OR REPLACE FREEZER.
Location: Service counter
Equipment: reach in freezer
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Service counter
Equipment: reach in freezer
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Sales floor
Equipment: Mini-fridge
- 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: 1. NO THERMOMETER IN FREEZER AT SERVICE COUNTER.2. NO THERMOMETER IN SMALL COOLER ON SALES FLOOR3. NO THERMOMETHER IN LARGE REFRIGERATOR IN THE KITCHEN.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP AND REFRIGERATION UNIT UNDER IT REACHED IN RANGES FROM 50 DEGREES F TO 55 DEGREES F. PLEASE REPAIR OR REPLACE .2. FREEZER AT SERVICE COUNTER WAS MEASURED FROM 17.2 DEGREES F TO 27.3 DEGREES F.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COLD TOP AND REFRIGERATION UNIT UNDER IT REACHED IN RANGES FROM 50 DEGREES F TO 55 DEGREES F. PLEASE REPAIR OR REPLACE .2. FREEZER AT SERVICE COUNTER WAS MEASURED FROM 17.2 DEGREES F TO 27.3 DEGREES F.
Location: Service counter
Equipment: reach in freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CASE OF WATER STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED.2. CASE OF V8, A CASE OF COKE AND A CASE OF SPRITE STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. CASE OF WATER STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED.2. CASE OF V8, A CASE OF COKE AND A CASE OF SPRITE STORED DIRECTLY ON THE FLOOR. EMPLOYEE CORRECTED
Location: Basement
|
06/02/2014 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray bottle of Ortho home defense pesticide stored on the shelf with other chemicals.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door propped open. Install a screen to keep pests out if back door is to be propped open at any time.
Location: Kitchen (back)
- 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: Boxes of single service cups stored on the floor in the basement. Store all single service at least 6 inches above the floor.
Location: Basement
- 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: Paint is chipping a peeling from the ceiling above the ovens and coffee roaster. Remove loose paint and repaint the ceiling.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) Unfinished wood stand beneath the small reach in cooler in the kitchen2) Unfinished wood block beneath the oven castor.3) Unfinished wood ventilation cover for the coffee roaster vent. All unfinished wood that is exposed to moisture or other soiling conditions must painted and/or sealed with a finish that is smooth and easily cleanable.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) Unfinished wood stand beneath the small reach in cooler in the kitchen2) Unfinished wood block beneath the oven castor.3) Unfinished wood ventilation cover for the coffee roaster vent. All unfinished wood that is exposed to moisture or other soiling conditions must painted and/or sealed with a finish that is smooth and easily cleanable.
Location: Kitchen
Equipment: Oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Missing light shield from light fixture near the ovens. Replace light shield.
Location: Kitchen
|
10/31/2013 | Recheck |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray bottle of Ortho home defense pesticide stored on the shelf with other chemicals.
Location: Kitchen
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door propped open. Install a screen to keep pests out if back door is to be propped open at any time.
Location: Kitchen (back)
- 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: Boxes of single service cups stored on the floor in the basement. Store all single service at least 6 inches above the floor.
Location: Basement
- 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: Paint is chipping a peeling from the ceiling above the ovens and coffee roaster. Remove loose paint and repaint the ceiling.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) Unfinished wood stand beneath the small reach in cooler in the kitchen2) Unfinished wood block beneath the oven castor.3) Unfinished wood ventilation cover for the coffee roaster vent. All unfinished wood that is exposed to moisture or other soiling conditions must painted and/or sealed with a finish that is smooth and easily cleanable.
Location: Kitchen
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) Unfinished wood stand beneath the small reach in cooler in the kitchen2) Unfinished wood block beneath the oven castor.3) Unfinished wood ventilation cover for the coffee roaster vent. All unfinished wood that is exposed to moisture or other soiling conditions must painted and/or sealed with a finish that is smooth and easily cleanable.
Location: Kitchen
Equipment: Oven
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Missing light shield from light fixture near the ovens. Replace light shield.
Location: Kitchen
|
10/24/2013 | Routine |
- 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: CELL PHONE AND COVERED DRINK OBSERVED ON THE PREP TABLE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT AND BACK ENTRANCE DOORS OBSERVED PROPPED OPEN. KEEP DOORS CLOSED TO PREVENT PEST ENTRY OR INSTALL SCREEN DOORS.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: OWNER OBSERVED WASHING HER HANDS AT THE THREE-COMPARTMENT SINK. HANDS MUST BE WASHED ONLY AT DESIGNATED HAND SINKS.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Womens restroom
|
04/11/2013 | Routine |
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: Plastic container of flour, sugar etc. were not labeled.
Location: Kitchen
|
10/08/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (front)
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. MONITOR SANITIZER CONCENTRATION/CHANGE OUT.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. VENT BEHIND ROASTER AND GASKETS OF MAKE TABLE COOLER.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. VENT BEHIND ROASTER AND GASKETS OF MAKE TABLE COOLER.
Location: Kitchen
|
04/10/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (front)
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. MONITOR SANITIZER CONCENTRATION/CHANGE OUT.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. VENT BEHIND ROASTER AND GASKETS OF MAKE TABLE COOLER.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. VENT BEHIND ROASTER AND GASKETS OF MAKE TABLE COOLER.
Location: Kitchen
|
04/04/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (front)
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. MONITOR SANITIZER CONCENTRATION/CHANGE OUT.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. VENT BEHIND ROASTER AND GASKETS OF MAKE TABLE COOLER.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. VENT BEHIND ROASTER AND GASKETS OF MAKE TABLE COOLER.
Location: Kitchen
|
03/28/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen (front)
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. MONITOR SANITIZER CONCENTRATION/CHANGE OUT.
Location: Kitchen (front)
- Food in prohibited areas
Food stored in unapproved location.
Correction: Store only in approved manner and location. DIRT FLOOR BASEMENT - SINGLE SERVICE ARTICLES AND FOOD MAY NOT BE STORED HERE.
Location: Basement
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Kitchen (front)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. VENT BEHIND ROASTER AND GASKETS OF MAKE TABLE COOLER.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. VENT BEHIND ROASTER AND GASKETS OF MAKE TABLE COOLER.
Location: Kitchen
|
03/21/2012 | Routine |
Restaurant representatives - add corrected or new information about PERK UP CAFE, 6536 CORNELL AVE, Indianapolis, IN »