- 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: 1. PACKAGED OF RAW BACON STORED OVER SHREDDED LETTUCE IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Service counter
Equipment: Reach in cooler
- Air gap-water supply (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. HOSE WITH A SPRAYER ATTACHED TO FAUCET AT THREE BAY SINK. SPRAYER AND HOSE RESTING INSIDE SINK BASIN WHEN NOT IN USE.PROVIDE AN APPROVED SPRAYER THAT HANGS ABOVE THE RIM OF THE SINK BASIN TO PREVENT POTENTIAL BACKFLOW.
Location: Kitchen
Equipment: 3-bay
- Unapproved warewashing (corrected)
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. ONLY ONE DRAIN STOP AVAILABLE FOR THREE COMPARTMENT SINK.PROVIDE THREE DRAIN STOPS FOR PROPER WAREWASHING.REMINDER: PROPER WAREWASHING IS TO WASH WITH SOAP WATER, RINSE, SANITIZE, AND AIR DRY.
Location: Kitchen
Equipment: 3-bay
|
11/12/2014 | Recheck |
- 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: 1. PACKAGED OF RAW BACON STORED OVER SHREDDED LETTUCE IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.***REPEAT VIOLATION***
Location: Service counter
Equipment: Reach in cooler
- Air gap-water supply
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: 1. HOSE WITH A SPRAYER ATTACHED TO FAUCET AT THREE BAY SINK. SPRAYER AND HOSE RESTING INSIDE SINK BASIN WHEN NOT IN USE.PROVIDE AN APPROVED SPRAYER THAT HANGS ABOVE THE RIM OF THE SINK BASIN TO PREVENT POTENTIAL BACKFLOW.
Location: Kitchen
Equipment: 3-bay
- Unapproved warewashing
Unapproved alternative manual warewashing.
Correction: Alternative manual warewashing equipment may be used with prior regulatory approval.
Comments: 1. ONLY ONE DRAIN STOP AVAILABLE FOR THREE COMPARTMENT SINK.PROVIDE THREE DRAIN STOPS FOR PROPER WAREWASHING.REMINDER: PROPER WAREWASHING IS TO WASH WITH SOAP WATER, RINSE, SANITIZE, AND AIR DRY.
Location: Kitchen
Equipment: 3-bay
|
11/03/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Service counter
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PUBLIC ENTRANCE DOOR SHATTERED AND WIDE OPEN. PROVIDE DOOR AT PUBLIC ENTRANCE.AUGUST 19: USING PLYWOOD AS TEMPORARY FIX FOR BROKEN GLASS DOOR. REPAIR OF DOOR SCHEDULED FOR LATER TODAY.
Location: Dining room
- 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: SHATTERED GLASS ON FLOOR LOCATED AT PUBLIC ENTRANCE AND SIDE WALK.REMOVE ALL SHATTERED GLASS ON FLOOR INSIDE AND OUTSIDE ESTABLISHMENT.
Location: Dining room
|
08/25/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PUBLIC ENTRANCE DOOR SHATTERED AND WIDE OPEN. PROVIDE DOOR AT PUBLIC ENTRANCE.AUGUST 19: USING PLYWOOD AS TEMPORARY FIX FOR BROKEN GLASS DOOR. REPAIR OF DOOR SCHEDULED FOR LATER TODAY.
Location: Dining room
- 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: SHATTERED GLASS ON FLOOR LOCATED AT PUBLIC ENTRANCE AND SIDE WALK.REMOVE ALL SHATTERED GLASS ON FLOOR INSIDE AND OUTSIDE ESTABLISHMENT.
Location: Dining room
|
08/20/2014 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Service counter
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: PUBLIC ENTRANCE DOOR SHATTERED AND WIDE OPEN. PROVIDE DOOR AT PUBLIC ENTRANCE.AUGUST 19: USING PLYWOOD AS TEMPORARY FIX FOR BROKEN GLASS DOOR. REPAIR OF DOOR SCHEDULED FOR LATER TODAY.
Location: Dining room
- 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: SHATTERED GLASS ON FLOOR LOCATED AT PUBLIC ENTRANCE AND SIDE WALK.REMOVE ALL SHATTERED GLASS ON FLOOR INSIDE AND OUTSIDE ESTABLISHMENT.
Location: Dining room
|
08/19/2014 | Recheck |
- 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: 1. SPRAY BOTTLE OF DEGREASER NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Kitchen
|
06/25/2014 | 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: 1. SPRAY BOTTLE OF DEGREASER NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Kitchen
|
06/18/2014 | Routine |
- Toxic labeling (corrected on site)
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: Label all generic chemical bottles with content name
Location: Back room
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on cutting board on top of can rackprovide a lid and straw to all employee drinks
Location: Back room
- 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: Clean shelving in walk in coolerdeveloping dust and soil
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Odor in and around grease trap areaclean grease trap if needed
Location: Back room
- 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: Remove cords holding up shelf in walk in cooleruse a cleanable material
Location: Walk-in cooler
|
01/13/2014 | Routine |
- Smoking distance signage (corrected)
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: Provide signage on all doors indicating smoking must be 8 feet away
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on cuttingboard above can rackprovide lid and straw on all employee drinks
Location: Kitchen
Equipment: -
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Line cooks not wearing hair protectionEnsure hats, or hair nets are worn while preparing or serving foods
- 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 to outside left openkeep closed or provide a screened door to deter pests
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling seam inside of walk in cooler is dripping what appears to be condensate waterrepair8-8improved
Location: Walk-in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall behind hot holder/ cold top is soiled with foodclean more regularly
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pools inside of reach in on service lineREPEAT VIOLATIONRepair8-8Repair unable to fix leak completelyclean more often proviide a rack to keep food containers out of water
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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: Kick plate within ice machine soiledoutside of machine dustyclean inside and out
Location: Kitchen (back)
Equipment: Ice machine
|
08/08/2013 | 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: Provide signage on all doors indicating smoking must be 8 feet away
- 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: Open drink on cuttingboard above can rackprovide lid and straw on all employee drinks
Location: Kitchen
Equipment: -
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Line cooks not wearing hair protectionEnsure hats, or hair nets are worn while preparing or serving foods
- 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: Back door to outside left openkeep closed or provide a screened door to deter pests
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Ceiling seam inside of walk in cooler is dripping what appears to be condensate waterrepair
Location: Walk-in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Wall behind hot holder/ cold top is soiled with foodclean more regularly
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pools inside of reach in on service lineREPEAT VIOLATIONRepair
Location: Service counter
Equipment: Reach in cooler (2 door)
- 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: Kick plate within ice machine soiledoutside of machine dustyclean inside and out
Location: Kitchen (back)
Equipment: Ice machine
|
08/02/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Co2 tanks unrestrainedREPEAT VIOLATIONEnsure all tanks are chained or bungeed/ somehow restrained at all times
- 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 over sauces
Location: Walk-in cooler
- 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: No items prepared or held in cooler were date markedREPEAT VIOLATIONensure all items are marked with date prepared or 7 day discard date
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to magnetic knife holderREPEAT VIOLATIONKnives must be cleaned and sanitized prior to storageClean and sanitize knife rack
Location: Prep area
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Cook line cooler has water pooling insideClean frequently find source of leakrepair
Location: Cook line
Equipment: Reach in cooler (2 door)
- Improper hand washing (corrected)
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: Cooked washed hands for less than 4 secondREPEAT VIOLATIONwash hands with soap and warm water for at least 20 seconds
Location: Cook line
- 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: Employees wpre no hair protectionREPEAT VIOLATIONProvide cap, or hair net for all employees working on cookline and/or prep
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Soiled dishes in vegetable sinkREPEAT VIOLATIONDo not store dirty dishes in this sink
Location: Kitchen
Equipment: Veg. 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: Tongs for lettuce has handle lying on foodensure handle for food which touches hands, does not touch foods
Location: Cook line
Equipment: Prep Top Cooler
|
03/29/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Co2 tanks unrestrainedREPEAT VIOLATIONEnsure all tanks are chained or bungeed/ somehow restrained at all times
- 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: No items prepared or held in cooler were date markedREPEAT VIOLATIONensure all items are marked with date prepared or 7 day discard date
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives returned to magnetic knife holderREPEAT VIOLATIONKnives must be cleaned and sanitized prior to storageClean and sanitize knife rack
Location: Prep area
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Cook line cooler has water pooling insideClean frequently find source of leakrepair
Location: Cook line
Equipment: Reach in cooler (2 door)
- Improper hand washing
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: Cooked washed hands for less than 4 secondREPEAT VIOLATIONwash hands with soap and warm water for at least 20 seconds
Location: Cook line
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employees wpre no hair protectionREPEAT VIOLATIONProvide cap, or hair net for all employees working on cookline and/or prep
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Soiled dishes in vegetable sinkREPEAT VIOLATIONDo not store dirty dishes in this sink
Location: Kitchen
Equipment: Veg. 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: Tongs for lettuce has handle lying on foodensure handle for food which touches hands, does not touch foods
Location: Cook line
Equipment: Prep Top Cooler
|
03/22/2013 | Routine |
| No violation noted during this evaluation. | 12/27/2012 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: Gloves applied without hand washinghands must be washed with each glove change
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.SOILED KNIVES RETURNED TO MAGNETIC RACK CLEAN RACKENSURE KNIVES ARE CLEANED AND SANITIZED PRIOR TO STORAGE
Location: Kitchen
Equipment: Knife/utensil rack
- 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: Wet mop drying head down on floorinvert or hang wet mops
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels outensure sanitizer buckets are set to hold wet towels
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener base is soiled and rusting remove and replace if you are still using
Location: Kitchen
Equipment: Can opener
- 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: Sore ice scoop on a clean washable surfacedo not store directly on ice machine
Location: Kitchen (back)
Equipment: Ice machine
|
11/21/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: Gloves applied without hand washinghands must be washed with each glove change
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.SOILED KNIVES RETURNED TO MAGNETIC RACK CLEAN RACKENSURE KNIVES ARE CLEANED AND SANITIZED PRIOR TO STORAGE
Location: Kitchen
Equipment: Knife/utensil rack
- 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: Wet mop drying head down on floorinvert or hang wet mops
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towels outensure sanitizer buckets are set to hold wet towels
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener base is soiled and rusting remove and replace if you are still using
Location: Kitchen
Equipment: Can opener
- 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: Sore ice scoop on a clean washable surfacedo not store directly on ice machine
Location: Kitchen (back)
Equipment: Ice machine
|
11/12/2012 | 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: Reach in cooler at 43 below and 45 on toprepair so all foods are below 41
Location: Cook line
Equipment: Reach in cooler (2 door)
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drinks throughout kitchenprovide lid and straws
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: No datemark on any pans in walk in coolerdate held items with the 7 day discard date
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: Employees not wearing hair protection until after they noted I was therecontinual issuewear hats, nets, visors etc
- 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 visible thermometer in cookline reach in coolerprovide
Location: Cook line
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler still has water on inside floorrepair7-12still leaking
Location: Cook line
Equipment: Reach in cooler (2 door)
- Ice reuse (corrected)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Bottles, cans etc...assuming they are are employee drinks in ice machineyou may not store drinks in consumer ice
Location: Back room
Equipment: Ice machine
- 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: onion bag on floor of walk in coolerkeep up atleast 6 inches
Location: Walk-in cooler
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Soiled dishes in two bay sinksink is to be used for vegetable prep only not to hold dirty dishesuse three bay utensil sink for dishes
Location: Back room
Equipment: 2-bay
|
07/12/2012 | 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.
Comments: Reach in cooler at 43 below and 45 on toprepair so all foods are below 41
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: Open employee drinks throughout kitchenprovide lid and straws
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: No datemark on any pans in walk in coolerdate held items with the 7 day discard date
Location: Walk-in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employees not wearing hair protection until after they noted I was therecontinual issuewear hats, nets, visors etc
- 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 visible thermometer in cookline reach in coolerprovide
Location: Cook line
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Reach in cooler still has water on inside floorrepair
Location: Cook line
Equipment: Reach in cooler (2 door)
- Ice reuse
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: Bottles, cans etc...assuming they are are employee drinks in ice machineyou may not store drinks in consumer ice
Location: Back room
Equipment: Ice machine
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: onion bag on floor of walk in coolerkeep up atleast 6 inches
Location: Walk-in cooler
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Soiled dishes in two bay sinksink is to be used for vegetable prep only not to hold dirty dishesuse three bay utensil sink for dishes
Location: Back room
Equipment: 2-bay
|
07/05/2012 | 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: Label all generic chemical bottles with toxin name
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide hair protection for line employees3-30Manager not wearing hair protection on line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean in and around can opener base area
Location: Back room
Equipment: Can opener
- 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: Do ot store knives between equipment on cook line
Location: Cook line
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Please store plastic spoons handle up rather than mouth portion3-30spoons fixed, knives stored incorrectly
Location: Dining room
|
03/30/2012 | Recheck |
- Toxic labeling (corrected on site)
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: Label all generic chemical bottles with toxin name
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Provide hair protection for line employees
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean in and around can opener base area
Location: Back room
Equipment: Can opener
- 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: Do ot store knives between equipment on cook line
Location: Cook line
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Please store plastic spoons handle up rather than mouth portion
Location: Dining room
|
03/22/2012 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Keep co2 tanks chained or bungeed at all times
- 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: ensure all employees wear hair protection when working with food
- 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: Water pooling around grease trapclean, check grease trap for leak
Location: Back room
|
12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about RED HABANERO, 4825 E 96TH ST, Indianapolis, IN »