- 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. WALL BEHIND DISHMACHINE HAS BLACK MOLD ON IT.CLEAN AND SANITIZE.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AND WALL ALONG DISHMACHINE IS MOLDED. REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. INTERIOR METAL PLATE OF ICE MACHINE HAS MOLD ON IT.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
08/18/2014 | Recheck |
- 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. WALL BEHIND DISHMACHINE HAS BLACK MOLD ON IT.CLEAN AND SANITIZE.
Location: Dish machine area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AND WALL ALONG DISHMACHINE IS MOLDED. REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. INTERIOR METAL PLATE OF ICE MACHINE HAS MOLD ON IT.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
08/08/2014 | Recheck |
- 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. WALL BEHIND DISHMACHINE HAS BLACK MOLD ON IT.CLEAN AND SANITIZE.
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULKING AND WALL ALONG DISHMACHINE IS MOLDED. REMOVE CAULKING. RESEAL/CAULK DISHMACHINE TO WALL.
Location: Dish machine area
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. INTERIOR METAL PLATE OF ICE MACHINE HAS MOLD ON IT.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
|
07/31/2014 | 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: Cold top cooler is not holding food at 41 degrees F or below.1) Raw egg mixture holding at 49 degrees F2) Diced ham holding at 49 degrees F3) Diced sausage holding at 50 degrees FArrange cooler pans to reduce gaps and prevent air from escaping. Ensure cooler is holding food at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- 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: Containers of potato salad, tomato soup, etc. observed without date marks in the walk in cooler. Properly label all stored potentially hazardous foods.
Location: Walk-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: Door handle on the prep top cooler accross from the salad station has been repaired with duct tape. Repair handle with a material that is smooth and easily cleanable.
Location: Service counter
Equipment: Prep Top 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: Condensation observed leaking from the fans in the walk in cooler. Repair walk in cooler to drain properly.
Location: Walk-in cooler
|
12/19/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cold top cooler is not holding food at 41 degrees F or below.1) Raw egg mixture holding at 49 degrees F2) Diced ham holding at 49 degrees F3) Diced sausage holding at 50 degrees FArrange cooler pans to reduce gaps and prevent air from escaping. Ensure cooler is holding food at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- Date marking (corrected on site)
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: Containers of potato salad, tomato soup, etc. observed without date marks in the walk in cooler. Properly label all stored potentially hazardous foods.
Location: Walk-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: Door handle on the prep top cooler accross from the salad station has been repaired with duct tape. Repair handle with a material that is smooth and easily cleanable.
Location: Service counter
Equipment: Prep Top 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: Condensation observed leaking from the fans in the walk in cooler. Repair walk in cooler to drain properly.
Location: Walk-in cooler
|
12/12/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Chicken salad being held at 44 degrees F and egg salad being held at 45 degrees F on the salad cold top cooler. Do not overfill cold top pans and adjust the cold top thermostat as necessary to ensure food is held at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle of chemical.
Location: Chemical room
- 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 chemical sanitizer was not at the proper concentration. Change sanitizer buckets regularly and use test strips to ensure sanitizer is at the proper concentration.
Location: Prep area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored on the cold top cutting boards when not in use.
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: 1) Thermometer missing from the prep top cooler.2) Thermometer in the cook line cold top was damaged. Replace thermometers.
Location: Prep area
Equipment: Prep Top Cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) Thermometer missing from the prep top cooler.2) Thermometer in the cook line cold top was damaged. Replace thermometers.
Location: Cook line
Equipment: Cold top
|
08/21/2013 | 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: Chicken salad being held at 44 degrees F and egg salad being held at 45 degrees F on the salad cold top cooler. Do not overfill cold top pans and adjust the cold top thermostat as necessary to ensure food is held at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle of chemical.
Location: Chemical room
- 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 chemical sanitizer was not at the proper concentration. Change sanitizer buckets regularly and use test strips to ensure sanitizer is at the proper concentration.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored on the cold top cutting boards when not in use.
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: 1) Thermometer missing from the prep top cooler.2) Thermometer in the cook line cold top was damaged. Replace thermometers.
Location: Prep area
Equipment: Prep Top Cooler
- 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: 1) Thermometer missing from the prep top cooler.2) Thermometer in the cook line cold top was damaged. Replace thermometers.
Location: Cook line
Equipment: Cold top
|
08/13/2013 | Routine |
| No violation noted during this evaluation. | 06/25/2013 | Illness Complaint |
- 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: SEVERAL EMPLOYEE DRINK BOTTLES OBSERVED ON PREP TABLES AND ABOVE CLEAN DISHWARE NEAR THE THREE-COMPARTMENT SINK. DRINKS MUST BE STORED BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Kitchen
- 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: CHLORINE SANITIZER AT THE THREE-COMPARTMENT SINK AND IN THE SANITIZER BUCKETS THROUGHOUT THE KITCHEN MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Three bay area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE THREE-COMPARTMENT SINK AND IN THE SANITIZER BUCKETS THROUGHOUT THE KITCHEN MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED PEELING AT THE FLOOR/WALL AREA UNDER THE DISH SPRAY SINK. RESECURE/REPAIR.
Location: Dish machine area
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETER OBSERVED INSIDE THE OMELET COOLER ON THE COOK LINE. PROVIDE.
Location: Cook line
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: GAP OBSERVED WHERE THE FRP BOARD AND THE WALK-IN COOLER MEET. SEAL AREA.
Location: Prep area
Equipment: Walk in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED FOR THE EMPLOYEE RESTROOM DOOR. PROVIDE. NOTE: DOOR CLOSURE ON ORDER PER MANAGER.
Location: Emp restroom
|
04/18/2013 | Recheck |
- 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: SEVERAL EMPLOYEE DRINK BOTTLES OBSERVED ON PREP TABLES AND ABOVE CLEAN DISHWARE NEAR THE THREE-COMPARTMENT SINK. DRINKS MUST BE STORED BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE THREE-COMPARTMENT SINK AND IN THE SANITIZER BUCKETS THROUGHOUT THE KITCHEN MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Three bay area
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: CHLORINE SANITIZER AT THE THREE-COMPARTMENT SINK AND IN THE SANITIZER BUCKETS THROUGHOUT THE KITCHEN MEASURED 0 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED PEELING AT THE FLOOR/WALL AREA UNDER THE DISH SPRAY SINK. RESECURE/REPAIR.
Location: Dish machine area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETER OBSERVED INSIDE THE OMELET COOLER ON THE COOK LINE. PROVIDE.
Location: Cook line
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: GAP OBSERVED WHERE THE FRP BOARD AND THE WALK-IN COOLER MEET. SEAL AREA.
Location: Prep area
Equipment: Walk in cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED FOR THE EMPLOYEE RESTROOM DOOR. PROVIDE. NOTE: DOOR CLOSURE ON ORDER PER MANAGER.
Location: Emp restroom
|
04/11/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GERMAN COCKROACH NYMPHS (3) OBSERVED ON THE WALL NEXT TO THE DRY STORAGE SHELVING AND UNDER THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Prep area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GERMAN COCKROACH NYMPHS (3) OBSERVED ON THE WALL NEXT TO THE DRY STORAGE SHELVING AND UNDER THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE EVERY 4 HOURS DURING USE.
Location: Cook line
Equipment: Can opener
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED ON THE SHELVING WITH BREAD ABOVE THE COLD TOP COOLER ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) PERSONAL BOTTLE OF WATER OBSERVED ON THE SHELVING WITH SPICES ABOVE THE PRODUCE COOLER IN THE BACK PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED ON THE SHELVING WITH BREAD ABOVE THE COLD TOP COOLER ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) PERSONAL BOTTLE OF WATER OBSERVED ON THE SHELVING WITH SPICES ABOVE THE PRODUCE COOLER IN THE BACK PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FLOUR OBSERVED ON THE SHELVING UNDER THE PREP TABLE ON THE COOK LINE WITH NO LABEL. PROPERLY LABEL INGREDIENT CONTAINERS AS TO THEIR CONTENTS.
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED UNDER AND BESIDE THE DISH MACHINE. REMOVE DEAD PESTS TO AVOID ACCUMULATION AND PEST ATTRACTION.
Location: Dish machine area
- 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: SPATULAS OBSERVED STORED WITH THE HANDLES POINTING DOWN IN CONTAINER UNDER THE PREP TABLE ON THE COOK LINE. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: (1) HOLE OBSERVED IN WALL NEXT TO THE SHELVING HOLDING POTATOES AND ONIONS. SEAL HOLE TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.(2) SEAL WALL AREAS AROUND PIPE CHASES UNDER THE THREE-COMPARTMENT SINK TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: (1) HOLE OBSERVED IN WALL NEXT TO THE SHELVING HOLDING POTATOES AND ONIONS. SEAL HOLE TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.(2) SEAL WALL AREAS AROUND PIPE CHASES UNDER THE THREE-COMPARTMENT SINK TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.
Location: Three bay area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKETS OF THE TRUE 2-DOOR COOLER UNIT IN THE BACK PREP AREA OBSERVED SEVERELY TORN. REPAIR GASKETS OR REPLACE.
Location: Prep area
Equipment: True cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDED CAULKING OBSERVED AT THE DISH SPRAY SINK. REMOVE CAULKING AND RESEAL.
Location: Dish machine area
|
10/17/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GERMAN COCKROACH NYMPHS (3) OBSERVED ON THE WALL NEXT TO THE DRY STORAGE SHELVING AND UNDER THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GERMAN COCKROACH NYMPHS (3) OBSERVED ON THE WALL NEXT TO THE DRY STORAGE SHELVING AND UNDER THE DISH MACHINE. TAKE CONTROL MEASURES TO ELIMINATE PESTS FROM THE ESTABLISHMENT.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENCRUSTED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE EVERY 4 HOURS DURING USE.
Location: Cook line
Equipment: Can opener
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED ON THE SHELVING WITH BREAD ABOVE THE COLD TOP COOLER ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) PERSONAL BOTTLE OF WATER OBSERVED ON THE SHELVING WITH SPICES ABOVE THE PRODUCE COOLER IN THE BACK PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Cook line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED ON THE SHELVING WITH BREAD ABOVE THE COLD TOP COOLER ON THE COOK LINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.(2) PERSONAL BOTTLE OF WATER OBSERVED ON THE SHELVING WITH SPICES ABOVE THE PRODUCE COOLER IN THE BACK PREP AREA. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
Location: Prep area
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FLOUR OBSERVED ON THE SHELVING UNDER THE PREP TABLE ON THE COOK LINE WITH NO LABEL. PROPERLY LABEL INGREDIENT CONTAINERS AS TO THEIR CONTENTS.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED UNDER AND BESIDE THE DISH MACHINE. REMOVE DEAD PESTS TO AVOID ACCUMULATION AND PEST ATTRACTION.
Location: Dish machine area
- 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: SPATULAS OBSERVED STORED WITH THE HANDLES POINTING DOWN IN CONTAINER UNDER THE PREP TABLE ON THE COOK LINE. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END WHEN REACHING FOR A UTENSIL.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: (1) HOLE OBSERVED IN WALL NEXT TO THE SHELVING HOLDING POTATOES AND ONIONS. SEAL HOLE TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.(2) SEAL WALL AREAS AROUND PIPE CHASES UNDER THE THREE-COMPARTMENT SINK TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.
Location: Prep area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: (1) HOLE OBSERVED IN WALL NEXT TO THE SHELVING HOLDING POTATOES AND ONIONS. SEAL HOLE TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.(2) SEAL WALL AREAS AROUND PIPE CHASES UNDER THE THREE-COMPARTMENT SINK TO PREVENT PEST ENTRY AND HARBORAGE CONDITIONS.
Location: Three bay area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKETS OF THE TRUE 2-DOOR COOLER UNIT IN THE BACK PREP AREA OBSERVED SEVERELY TORN. REPAIR GASKETS OR REPLACE.
Location: Prep area
Equipment: True cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: MOLDED CAULKING OBSERVED AT THE DISH SPRAY SINK. REMOVE CAULKING AND RESEAL.
Location: Dish machine area
|
10/11/2012 | 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. Cook's line cooler.
Comments: 5-30Cooler not at temp 43 bottom - 47 top
Location: Cook line
Equipment: Make table 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. Cook's line cooler.
Comments: 5-30Cooler not at temp 43 bottom - 47 top
Location: Service counter
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. VEGETABLES AND RAW MEAT NOT SEPARATED PROPERLY (STACKED, ETC..)
Location: Kitchen (back)
Equipment: Upright 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. USE 3-BAY SINK TO SANITIZE UNTIL CRITERIA IS MET. - NO READING CURRENTLY ON TEST STRIPS.
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Cooler must be repaired or replaced by follow up inspection date.
Comments: 5-30Not repaired
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Cooler must be repaired or replaced by follow up inspection date.
Comments: 5-30Not repaired
Location: Service counter
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-CAULK.
Comments: 5-30Not done
Location: Dish machine area
|
06/20/2012 | 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. Cook's line cooler.
Comments: 5-30Cooler not at temp 43 bottom - 47 top
Location: Cook line
Equipment: Make table 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. Cook's line cooler.
Comments: 5-30Cooler not at temp 43 bottom - 47 top
Location: Service counter
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. VEGETABLES AND RAW MEAT NOT SEPARATED PROPERLY (STACKED, ETC..)
Location: Kitchen (back)
Equipment: Upright 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. USE 3-BAY SINK TO SANITIZE UNTIL CRITERIA IS MET. - NO READING CURRENTLY ON TEST STRIPS.
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Cooler must be repaired or replaced by follow up inspection date.
Comments: 5-30Not repaired
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Cooler must be repaired or replaced by follow up inspection date.
Comments: 5-30Not repaired
Location: Service counter
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-CAULK.
Comments: 5-30Not done
Location: Dish machine area
|
06/12/2012 | 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. Cook's line cooler.
Comments: 5-30Cooler not at temp 43 bottom - 47 top
Location: Cook line
Equipment: Make table 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. Cook's line cooler.
Comments: 5-30Cooler not at temp 43 bottom - 47 top
Location: Service counter
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. VEGETABLES AND RAW MEAT NOT SEPARATED PROPERLY (STACKED, ETC..)
Location: Kitchen (back)
Equipment: Upright 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. USE 3-BAY SINK TO SANITIZE UNTIL CRITERIA IS MET. - NO READING CURRENTLY ON TEST STRIPS.
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Cooler must be repaired or replaced by follow up inspection date.
Comments: 5-30Not repaired
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Cooler must be repaired or replaced by follow up inspection date.
Comments: 5-30Not repaired
Location: Service counter
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-CAULK.
Comments: 5-30Not done
Location: Dish machine area
|
05/30/2012 | 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. Cook's line cooler.
Location: Cook line
Equipment: Make table 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. Cook's line cooler.
Location: Service counter
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. VEGETABLES AND RAW MEAT NOT SEPARATED PROPERLY (STACKED, ETC..)
Location: Kitchen (back)
Equipment: Upright 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. USE 3-BAY SINK TO SANITIZE UNTIL CRITERIA IS MET. - NO READING CURRENTLY ON TEST STRIPS.
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Cooler must be repaired or replaced by follow up inspection date.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Cooler must be repaired or replaced by follow up inspection date.
Location: Service counter
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-CAULK.
Location: Dish machine area
|
05/23/2012 | 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. IN BOTH COOLERS - PERSON IN CHARGE SAID COOLERS WERE RE-STOCKED FROM BUSY LUNCH ABOUT 1:30PM. ANY POTENTIALLY HAZARDOUS FOOD IN COOLER OVER 4 HOURS AT IMPROPER TEMPERATURE SHOULD BE DISCARDED. PERSON IN CHARGE REMOVED FOOD FROM COOLER.
Location: Cook line
Equipment: Make table 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. IN BOTH COOLERS - PERSON IN CHARGE SAID COOLERS WERE RE-STOCKED FROM BUSY LUNCH ABOUT 1:30PM. ANY POTENTIALLY HAZARDOUS FOOD IN COOLER OVER 4 HOURS AT IMPROPER TEMPERATURE SHOULD BE DISCARDED. PERSON IN CHARGE REMOVED FOOD FROM COOLER.
Location: Service counter
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. VEGETABLES AND RAW MEAT NOT SEPARATED PROPERLY (STACKED, ETC..)
Location: Kitchen (back)
Equipment: Upright 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. USE 3-BAY SINK TO SANITIZE UNTIL CRITERIA IS MET. - NO READING CURRENTLY ON TEST STRIPS.
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BOTH COOLERS IN FRONT - DO NOT STORE FOOD IN/ON UNTIL 41 DEGREES f AND BELOW CAN BE MAINTAINED AT ALL TIMES. ACCORDING TO PERSON IN CHARGE, REPAIR PERSON WILL BE OUT THIS AFTERNOON BEFORE DINNER.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BOTH COOLERS IN FRONT - DO NOT STORE FOOD IN/ON UNTIL 41 DEGREES f AND BELOW CAN BE MAINTAINED AT ALL TIMES. ACCORDING TO PERSON IN CHARGE, REPAIR PERSON WILL BE OUT THIS AFTERNOON BEFORE DINNER.
Location: Service counter
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-CAULK.
Location: Dish machine area
|
05/16/2012 | 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. IN BOTH COOLERS - PERSON IN CHARGE SAID COOLERS WERE RE-STOCKED FROM BUSY LUNCH ABOUT 1:30PM. ANY POTENTIALLY HAZARDOUS FOOD IN COOLER OVER 4 HOURS AT IMPROPER TEMPERATURE SHOULD BE DISCARDED. PERSON IN CHARGE REMOVED FOOD FROM COOLER.
Location: Cook line
Equipment: Make table 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. IN BOTH COOLERS - PERSON IN CHARGE SAID COOLERS WERE RE-STOCKED FROM BUSY LUNCH ABOUT 1:30PM. ANY POTENTIALLY HAZARDOUS FOOD IN COOLER OVER 4 HOURS AT IMPROPER TEMPERATURE SHOULD BE DISCARDED. PERSON IN CHARGE REMOVED FOOD FROM COOLER.
Location: Service counter
Equipment: Make table cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. VEGETABLES AND RAW MEAT NOT SEPARATED PROPERLY (STACKED, ETC..)
Location: Kitchen (back)
Equipment: Upright cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. USE 3-BAY SINK TO SANITIZE UNTIL CRITERIA IS MET. - NO READING CURRENTLY ON TEST STRIPS.
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BOTH COOLERS IN FRONT - DO NOT STORE FOOD IN/ON UNTIL 41 DEGREES f AND BELOW CAN BE MAINTAINED AT ALL TIMES. ACCORDING TO PERSON IN CHARGE, REPAIR PERSON WILL BE OUT THIS AFTERNOON BEFORE DINNER.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. BOTH COOLERS IN FRONT - DO NOT STORE FOOD IN/ON UNTIL 41 DEGREES f AND BELOW CAN BE MAINTAINED AT ALL TIMES. ACCORDING TO PERSON IN CHARGE, REPAIR PERSON WILL BE OUT THIS AFTERNOON BEFORE DINNER.
Location: Service counter
Equipment: Make table cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RE-CAULK.
Location: Dish machine area
|
05/02/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Chemical bottles hung above mop sink unlabeled. Please clealry label all bottles.
Location: Kitchen
- 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: Employee did not wash his hands at the hand sink before handling food after returning from the restroom.Same employee observed using cell phone and not washing hands afterwards.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above roasted tomatos.Raw salmon stored above ready to eat ham.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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: Please have your hood professionally cleaned as soon as possible. This needs to be done every 6 months.
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: All coolers and freezers must have thermometers.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Spatula has been deformed by heat. Please discard and replace.
Location: Cook line
|
12/16/2011 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Chemical bottles hung above mop sink unlabeled. Please clealry label all bottles.
Location: Kitchen
- 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: Employee did not wash his hands at the hand sink before handling food after returning from the restroom.Same employee observed using cell phone and not washing hands afterwards.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs stored above roasted tomatos.Raw salmon stored above ready to eat ham.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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: Please have your hood professionally cleaned as soon as possible. This needs to be done every 6 months.
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: All coolers and freezers must have thermometers.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Spatula has been deformed by heat. Please discard and replace.
Location: Cook line
|
12/09/2011 | Routine |
Restaurant representatives - add corrected or new information about PULL UP A CHAIR, 3443 E 86TH ST, Indianapolis, IN »