- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE NOT POSTED AT BOTH PUBLIC ENTRANCES.RECHECK: NOT CORRECTED. PROVIDE SMOKING DISTANCE SIGNAGE THAT STATES "STATE LAW PROHIBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE" OR SIMILAR LANGUAGE.
- 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: PRE-PORTIONED DELI MEAT AND PASTA SALAD HOLDING AT 44 DEGREES ON SERVICE COUNTER COLD TOP COOLER.ADJUST/REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.RECHECK:
Location: Service counter
- 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: TWO UNLABELED BOTTLES CONTAINING CLEANING PRODUCTS STORED IN BACK KITCHEN.ENSURE ALL CONTAINERS OF CLEANING PRODUCTS ARE LABELED PROPERLY WITH CONTENTS.
Location: Kitchen (back)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING PRODUCTS STORED UNDER COUNTER WITH PLASTIC WRAP, BAKING SPRAY, AND FOOD TOPPINGS.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE ADJUSTED SHIRT WITH GLOVED HANDS AND RESUMED FOOD PREPARATION.ENSURE GLOVES ARE REMOVED IMMEDIATELY AND DISCARDED AFTER CONTAMINATION.
- 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: MANAGEMENT ASSISTANTS PREPARING FOOD BEHIND SERVICE COUNTER DID NOT WASH HANDS BEFORE APPLYING FOOD SERVICE GLOVES AND IN BETWEEN CHANGES. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE CHANGE.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP SOILED WITH RUST RESIDUE CONTAINING CLEAN AND SANITIZED KNIVES.CLEAN AND SANITIZE MAGNETIC STRIP. REPLACE IF RUST CANNOT BE REMOVED.RECHECK: KNIVES STORED ON MAGNETIC STRIP SOILED WITH RUST.REMOVE KNIVES AND CLEAN AND SANITIZE. REMOVE KNIFE BLOCK. CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- 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: FOOD EMPLOYEES ON MANAGEMENT TEAM PREPARING FOOD BEHIND SERVICE COUNTER WITHOUT WEARING HAIR RESTRAINTS.
- Contamination of sanitized tableware (corrected on site)
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: BEVERAGE CUPS STORED INVERTED ON COUNTER TOP AT REGISTER.STORE INVERTED BEVERAGE CUPS ON A SANITARY SURFACE TO PROTECT THE LIP CONTACT AREA.RECHECK: NOT CORRECTED. COS.
- 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: JACKET AND BACK PACK WERE STORED ON PREP TABLE IN BACK KITCHEN AREA.PROVIDE A STORAGE AREA FOR PERSONAL ITEMS AWAY FROM FOOD CONTACT SURFACES.
Location: Kitchen (back)
- 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: ENSURE ALL THERMOMETERS ARE VISIBLE INSIDE ALL REACH IN COOLERS.
Location: Service counter
Equipment: Reach in cooler
- Fruit and/or vegetable washing (corrected)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: AVACODOS NOT WASHED BEFORE USE AT SERVICE COUNTER.ENSURE PRODUCE HAS BEEN THOROUGHLY WASHED TO REMOVE SOIL AND OTHER CONTAMINATES BEFORE BEING CUT OR SERVED.
Location: Service counter
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINKS IN BACK KITCHEN AREA.PROVIDE TRASH CANS AT ALL HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
06/23/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE NOT POSTED AT BOTH PUBLIC ENTRANCES.
- 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: PRE-PORTIONED DELI MEAT AND PASTA SALAD HOLDING AT 44 DEGREES ON SERVICE COUNTER COLD TOP COOLER.ADJUST/REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Service counter
- 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: TWO UNLABELED BOTTLES CONTAINING CLEANING PRODUCTS STORED IN BACK KITCHEN.ENSURE ALL CONTAINERS OF CLEANING PRODUCTS ARE LABELED PROPERLY WITH CONTENTS.
Location: Kitchen (back)
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING PRODUCTS STORED UNDER COUNTER WITH PLASTIC WRAP, BAKING SPRAY, AND FOOD TOPPINGS.STORE CLEANING PRODUCTS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED SUPPLIES.
Location: Kitchen
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE ADJUSTED SHIRT WITH GLOVED HANDS AND RESUMED FOOD PREPARATION.ENSURE GLOVES ARE REMOVED IMMEDIATELY AND DISCARDED AFTER CONTAMINATION.
- 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: MANAGEMENT ASSISTANTS PREPARING FOOD BEHIND SERVICE COUNTER DID NOT WASH HANDS BEFORE APPLYING FOOD SERVICE GLOVES AND IN BETWEEN CHANGES. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE APPLYING GLOVES AND IN BETWEEN GLOVE CHANGE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP SOILED WITH RUST RESIDUE CONTAINING CLEAN AND SANITIZED KNIVES.CLEAN AND SANITIZE MAGNETIC STRIP. REPLACE IF RUST CANNOT BE REMOVED.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES ON MANAGEMENT TEAM PREPARING FOOD BEHIND SERVICE COUNTER WITHOUT WEARING HAIR RESTRAINTS.
- 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: BEVERAGE CUPS STORED INVERTED ON COUNTER TOP AT REGISTER.STORE INVERTED BEVERAGE CUPS ON A SANITARY SURFACE TO PROTECT THE LIP CONTACT 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: JACKET AND BACK PACK WERE STORED ON PREP TABLE IN BACK KITCHEN AREA.PROVIDE A STORAGE AREA FOR PERSONAL ITEMS AWAY FROM FOOD CONTACT SURFACES.
Location: Kitchen (back)
- 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: ENSURE ALL THERMOMETERS ARE VISIBLE INSIDE ALL REACH IN COOLERS.
Location: Service counter
Equipment: Reach in cooler
- Fruit and/or vegetable washing
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: AVACODOS NOT WASHED BEFORE USE AT SERVICE COUNTER.ENSURE PRODUCE HAS BEEN THOROUGHLY WASHED TO REMOVE SOIL AND OTHER CONTAMINATES BEFORE BEING CUT OR SERVED.
Location: Service counter
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINKS IN BACK KITCHEN AREA.PROVIDE TRASH CANS AT ALL HAND SINK.
Location: Kitchen
Equipment: Hand sink
|
06/16/2014 | 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: SALAD DRESSINGS WERE BETWEEN 44-47 DEGREES.
Location: Kitchen (front)
Equipment: Cold top
- 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 WAS EATING A COOKIE WHILE WASHING DISHES.2. EMPLOYEE DRINKS MUST HAVE A LID AND STRAW.
Location: Dish machine area
- 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 WAS EATING A COOKIE WHILE WASHING DISHES.2. EMPLOYEE DRINKS MUST HAVE A LID AND STRAW.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AND FREE OF DEBRIS AT ALLTIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AND FREE OF DEBRIS AT ALLTIMES.
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AND FREE OF DEBRIS AT ALLTIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AND FREE OF DEBRIS AT ALLTIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD DEBRIS FOUND AT THE HAND SINKS. GROUND COFFEE AND SOUP ARE BEING DUMPED AT THE HANDS.PLEASE DO NOT USE THE HAND SINKS FOR ANYTHING OTHER THAN HAND WASHING. NO DUMPING OR GET WATER TO FILL A PITCH.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD DEBRIS FOUND AT THE HAND SINKS. GROUND COFFEE AND SOUP ARE BEING DUMPED AT THE HANDS.PLEASE DO NOT USE THE HAND SINKS FOR ANYTHING OTHER THAN HAND WASHING. NO DUMPING OR GET WATER TO FILL A PITCH.
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DID NOT USE WASH THEIR HANDS USING THE CORRECT HAND WASHING PROCEDURE.
Location: Dish machine area
Equipment: Dump sink
- 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 WORKING CONTAINER OF FOOD PRODUCT WERE NOT LABELED.
Location: Kitchen
- 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 WORKING CONTAINER OF FOOD PRODUCT WERE NOT LABELED.
- 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: WALKING FREEZER FLOOR IS SOILED FROM ACCUMULATED ICE AND FOOD DEBRIS.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COOLER DOOR ARE LOSES. PLEASE REPAIR DOOR HINGES.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3 BAY SINK IS SOILED. THE SINK IS STAINED FROM COFFEE AND TEA. KEEP THE 3 BAY SINK CLEAN.
Location: Kitchen
Equipment: 3-bay
- 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: EXPRESSO MACHINE
Location: Kitchen (front)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BX BELSHAW OVEN IS SOILED IN THE INTERIOR CAVITY.
Location: Kitchen (front)
Equipment: Oven
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HIS HANDS OFF WITH THE SPRAY HOSE AT THE DUMP SINK AFTER EATING A COOKIE
Location: Dish machine area
Equipment: Dump sink
|
10/21/2013 | 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: SALAD DRESSINGS WERE BETWEEN 44-47 DEGREES.
Location: Kitchen (front)
Equipment: Cold top
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE WAS EATING A COOKIE WHILE WASHING DISHES.2. EMPLOYEE DRINKS MUST HAVE A LID AND STRAW.
Location: Dish machine area
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE WAS EATING A COOKIE WHILE WASHING DISHES.2. EMPLOYEE DRINKS MUST HAVE A LID AND STRAW.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AND FREE OF DEBRIS AT ALLTIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AND FREE OF DEBRIS AT ALLTIMES.
Location: Dish machine area
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AND FREE OF DEBRIS AT ALLTIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: KEEP HAND SINKS CLEAN AND FREE OF DEBRIS AT ALLTIMES.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD DEBRIS FOUND AT THE HAND SINKS. GROUND COFFEE AND SOUP ARE BEING DUMPED AT THE HANDS.PLEASE DO NOT USE THE HAND SINKS FOR ANYTHING OTHER THAN HAND WASHING. NO DUMPING OR GET WATER TO FILL A PITCH.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: FOOD DEBRIS FOUND AT THE HAND SINKS. GROUND COFFEE AND SOUP ARE BEING DUMPED AT THE HANDS.PLEASE DO NOT USE THE HAND SINKS FOR ANYTHING OTHER THAN HAND WASHING. NO DUMPING OR GET WATER TO FILL A PITCH.
Location: Kitchen (back)
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE DID NOT USE WASH THEIR HANDS USING THE CORRECT HAND WASHING PROCEDURE.
Location: Dish machine area
Equipment: Dump sink
- 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 WORKING CONTAINER OF FOOD PRODUCT WERE NOT LABELED.
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: WALKING FREEZER FLOOR IS SOILED FROM ACCUMULATED ICE AND FOOD DEBRIS.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE COOLER DOOR ARE LOSES. PLEASE REPAIR DOOR HINGES.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3 BAY SINK IS SOILED. THE SINK IS STAINED FROM COFFEE AND TEA. KEEP THE 3 BAY SINK CLEAN.
Location: Kitchen
Equipment: 3-bay
- 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: EXPRESSO MACHINE
Location: Kitchen (front)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: BX BELSHAW OVEN IS SOILED IN THE INTERIOR CAVITY.
Location: Kitchen (front)
Equipment: Oven
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE RINSED HIS HANDS OFF WITH THE SPRAY HOSE AT THE DUMP SINK AFTER EATING A COOKIE
Location: Dish machine area
Equipment: Dump sink
|
10/14/2013 | Routine |
- 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: BOX OF TO GO CONTAINER WERE STORED ON THE FLOOR.
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE OUTER SURFACE WAS SOILED.2. ALL METAL SHELVING IN THE KITCHEN WAS SOILED.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE OUTER SURFACE WAS SOILED.2. ALL METAL SHELVING IN THE KITCHEN WAS SOILED.
Location: Kitchen
Equipment: Metal shelving
|
03/25/2013 | Routine |
| No violation noted during this evaluation. | 02/15/2013 | 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: Several food items stored in both cold top coolers were not at the proper temperature. : chicken salad, tuna salad, green hummus, cranberry sause, and salad dressing.Potentially hazardous foods must be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- 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: Several food items stored in both cold top coolers were not at the proper temperature. : chicken salad, tuna salad, green hummus, cranberry sause, and salad dressing.Potentially hazardous foods must be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Chicken salad , tuna salad, salad dressing
Location: Kitchen (front)
Equipment: Cold top
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- 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 are not washing there hand before applying new golves on. Must wash your hand before getting a new pair of gloves.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled near baking equipment in back kitchen.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Soiled tongs were stored in the hand sink. Please do not use hand sink for any purpose other than hand washing.
Location: Kitchen (front)
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Cell phone stored in the metal dispenser used for to go container.
Location: Kitchen (front)
- 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: Box of food on the floor in walk in.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dish machine exterior surface.
Location: Kitchen
Equipment: Dishmachine
|
10/05/2012 | 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.
Comments: Several food items stored in both cold top coolers were not at the proper temperature. : chicken salad, tuna salad, green hummus, cranberry sause, and salad dressing.Potentially hazardous foods must be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- 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: Several food items stored in both cold top coolers were not at the proper temperature. : chicken salad, tuna salad, green hummus, cranberry sause, and salad dressing.Potentially hazardous foods must be held at 41 degree
Location: Kitchen (front)
Equipment: Cold top
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Chicken salad , tuna salad, salad dressing
Location: Kitchen (front)
Equipment: Cold top
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled near baking equipment in back kitchen.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Soiled tongs were stored in the hand sink. Please do not use hand sink for any purpose other than hand washing.
Location: Kitchen (front)
Equipment: Hand sink
- 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: Cell phone stored in the metal dispenser used for to go container.
Location: Kitchen (front)
- 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: Box of food on the floor in walk in.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dish machine exterior surface.
Location: Kitchen
Equipment: Dishmachine
|
09/28/2012 | 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.
Comments: 1. INDIVIDUALLY PACKAGED COOKEDED CHICKEN WAS NOT AT THE PROPER TEMPERATURE OF 41DEGREES OR BELOW2. PASTA SALAD ON THE MAKE TABLE COOLER WAS AT 52 DEGREES. DISCARD ENSURE COLD HELD FOODS ARE MAINTAINED AT 41 DEGREE OR BELOW.
Location: Kitchen (front)
Equipment: Cold top
- 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. INDIVIDUALLY PACKAGED COOKEDED CHICKEN WAS NOT AT THE PROPER TEMPERATURE OF 41DEGREES OR BELOW2. PASTA SALAD ON THE MAKE TABLE COOLER WAS AT 52 DEGREES. DISCARD ENSURE COLD HELD FOODS ARE MAINTAINED AT 41 DEGREE OR BELOW.
Location: Kitchen (front)
Equipment: Make table cooler
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- 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: WASH YOU HANDS BEFORE APPLING A NEW PAIR OF GLOVE ON.
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: BULK PASTIC CONTAINER OF PASTA SALAD WAS NOT DATED. DISCARD
Location: Walk-in cooler
- 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 EMPLOYEE HANDLING FOOD SHALL WEAR HAIR RESTAINTS
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED IN THE ICE.
Location: Kitchen (front)
Equipment: Ice bin
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04/03/2012 | 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.
Comments: 1. INDIVIDUALLY PACKAGED COOKEDED CHICKEN WAS NOT AT THE PROPER TEMPERATURE OF 41DEGREES OR BELOW2. PASTA SALAD ON THE MAKE TABLE COOLER WAS AT 52 DEGREES. DISCARD ENSURE COLD HELD FOODS ARE MAINTAINED AT 41 DEGREE OR BELOW.
Location: Kitchen (front)
Equipment: Cold top
- 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. INDIVIDUALLY PACKAGED COOKEDED CHICKEN WAS NOT AT THE PROPER TEMPERATURE OF 41DEGREES OR BELOW2. PASTA SALAD ON THE MAKE TABLE COOLER WAS AT 52 DEGREES. DISCARD ENSURE COLD HELD FOODS ARE MAINTAINED AT 41 DEGREE OR BELOW.
Location: Kitchen (front)
Equipment: Make table cooler
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when) (corrected on site)
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: WASH YOU HANDS BEFORE APPLING A NEW PAIR OF GLOVE ON.
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: BULK PASTIC CONTAINER OF PASTA SALAD WAS NOT DATED. DISCARD
Location: Walk-in cooler
- 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 EMPLOYEE HANDLING FOOD SHALL WEAR HAIR RESTAINTS
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (front)
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED IN THE ICE.
Location: Kitchen (front)
Equipment: Ice bin
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03/21/2012 | Routine |
Restaurant representatives - add corrected or new information about Paradise Bakery & Cafe, 8540 CASTLETON CORNER DR, Indianapolis, IN »