- 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: PREP TOP COOLER HOLDING HAM AND TURKEY AT 50 DEGREES. SERVICE/ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.
Location: Prep area
Equipment: Prep Top Cooler
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CAN OF TOMATOE SAUCE IN DRY STORAGE AREA. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
Location: Dry storage
- Back flow device (corrected)
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: BACK SIPHONAGE DEVICE BROKE OFF OF MOP SINK FAUCET. REPLACE BACK SIPHONAGE DEVICE.
Location: Back room
Equipment: Mop sink
- Drying mop(s) (corrected on site)
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 IN MOP SINK. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Back room
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: SCREEN DOOR DAMAGED. REPAIR SCREEN DOOR.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster 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 OUT ON COUNTER. STORE WIPING CLOTHS IN SANITIZER BUCKET. CORRECTED ON SITE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKETS OF PICKLES ON FLOOR IN WALK IN COOLER. STORE FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.2. UNCOVERED DESERT TRAYS IN PREP AREA. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BUCKETS OF PICKLES ON FLOOR IN WALK IN COOLER. STORE FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.2. UNCOVERED DESERT TRAYS IN PREP AREA. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Prep area
|
06/20/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PREP TOP COOLER HOLDING HAM AND TURKEY AT 50 DEGREES. SERVICE/ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.
Location: Prep area
Equipment: Prep Top Cooler
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: DENTED CAN OF TOMATOE SAUCE IN DRY STORAGE AREA. DO NOT SERVE FOOD FROM DENTED CANS. CAN DISCARDED CORRECTED ON SITE.
Location: Dry storage
- Back flow device
No backflow prevention device provided.
Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
Comments: BACK SIPHONAGE DEVICE BROKE OFF OF MOP SINK FAUCET. REPLACE BACK SIPHONAGE DEVICE.
Location: Back room
Equipment: Mop sink
- Drying mop(s) (corrected on site)
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 IN MOP SINK. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: SCREEN DOOR DAMAGED. REPAIR SCREEN DOOR.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster 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 OUT ON COUNTER. STORE WIPING CLOTHS IN SANITIZER BUCKET. CORRECTED ON SITE.
Location: Kitchen
- 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: 1. BUCKETS OF PICKLES ON FLOOR IN WALK IN COOLER. STORE FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.2. UNCOVERED DESERT TRAYS IN PREP AREA. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- 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: 1. BUCKETS OF PICKLES ON FLOOR IN WALK IN COOLER. STORE FOOD PRODUCT AT LEAST 6 INCHES OFF OF THE FLOOR.2. UNCOVERED DESERT TRAYS IN PREP AREA. COVER FOOD TO PROTECT FROM CONTAMINATION.
Location: Prep area
|
06/13/2014 | 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: Various cheeses holding on top of the cold top cooler pans at above 41 degrees F.1) Cheddar cheese holding at 54 degrees F2) Swiss cheese holding at 57 degrees FKeep cheese down in cold top cooler pans when storing. Ensure cheese is held at 41 degrees F or below.
Location: Service counter
Equipment: Cold top
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray can of home use ant killer stored in the back of the kitchen. Do not use home based pesticides.
Location: Kitchen (back)
- 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: Employees observed not washing hands before putting on gloves. Wash hands after contamination occurs before putting on gloves.
- 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 provided in the service counter cold top cooler.
Location: Service counter
Equipment: Cold top
|
10/23/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Various cheeses holding on top of the cold top cooler pans at above 41 degrees F.1) Cheddar cheese holding at 54 degrees F2) Swiss cheese holding at 57 degrees FKeep cheese down in cold top cooler pans when storing. Ensure cheese is held at 41 degrees F or below.
Location: Service counter
Equipment: Cold top
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: Spray can of home use ant killer stored in the back of the kitchen. Do not use home based pesticides.
Location: Kitchen (back)
- 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: Employees observed not washing hands before putting on gloves. Wash hands after contamination occurs before putting on gloves.
- 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: No thermometer provided in the service counter cold top cooler.
Location: Service counter
Equipment: Cold top
|
10/16/2013 | Routine |
- 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: EMPLOYEE OBSERVED HANDLING FOOD PRODUCTS WITH GLOVED HANDS, REMOVING GLOVES TO UTILIZE THE CASH REGISTER, THEN PLACING NEW GLOVES ON WITHOUT FIRST WASHING HER HANDS. FOOD EMPLOYEES MUST PROPERLY WASH THEIR HANDS WHEN THEY HAVE BECOME CONTAMINATED AND BEFORE DONNING NEW GLOVES.
- 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: NO DATES OBSERVED ON THE INDIVIDUALLY PORTIONED CONTAINERS OF POTATO SALAD INSIDE THE UPRIGHT COOLER IN THE DINING AREA. PROPERLY DATE FOOD PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Dining room
Equipment: Upright cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION INSIDE THE BUCKET IN THE PREP AREA MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Prep area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE BASE MOLDING OBSERVED MISSING AT THE FLOOR/WALL JUNTURE UNDER THE THREE-COMPARTMENT SINK. REPLACE.
Location: Three bay area
|
04/02/2013 | 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 TANK UNDER THE SODA MACHINE IN THE DINING ROOM OBSERVED UNRESTRAINED. SECURE TANK WITH CHAIN.
- 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: SLICED HAM, PASTRAMI, AND ROAST BEEF IN THE COLD TOP OF THE COOLER BEHIND THE SERVICE COUNTER MEASURED 48 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES F. KEEP LIDS AND DOORS TO THE UNIT CLOSED DURING NON-PEAK PERIODS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Service counter
Equipment: Cold top
- 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: CONTAINERS OF BLEACH (2) OBSERVED STORED ON THE SHELVING ABOVE CORN SYRUP AND BLOODY MARY MIX IN THE BACK ROOM. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Back room
- 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) UNCOVERED EMPLOYEE DRINK CUP (TEA) OBSERVED ON THE PREP SINK. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING WITH SPICES ABOVE THE PREP TABLE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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 DATES OBSERVED FOR COOKED SAUSAGE PATTIES, COOKED MEATBALLS, AND ALL SLICED DELI MEATS IN THE COLD TOP COOLERS BEHIND THE SERVICE COUNTER.
Location: Service counter
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: NO DATES OBSERVED FOR COOKED SAUSAGE PATTIES, COOKED MEATBALLS, AND ALL SLICED DELI MEATS IN THE COLD TOP COOLERS BEHIND THE SERVICE COUNTER.
Location: Dining room
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.
Comments: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLE NEAR THE PREP AREA MEASURED OVER 400 PPM. FRESH SOLUTION FROM THE DISPENSER ABOVE THE THREE-COMPARTMENT SINK MEASURED OVER 400 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Three bay area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: NO RACK OBSERVED AT THE MOP SINK FOR HANGING MOPS. PROVIDE.
Location: Back room
- 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: NO LABEL OBSERVED FOR THE BULK SUGAR CONTAINER IN THE CABINET NEAR THE HAND SINK. LABEL BULK CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM.
Location: Service counter
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: BACK EXIT DOOR OBSERVED WITH TORN SCREEN. REPAIR/REPLACE SCREEN TO PREVENT PEST ENTRY.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED AT THE FRONT COUNTER AREA AND ON THE PREP SINK. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF PROPERLY DILUTED SANITIZER BETWEEN USES.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED AT THE FRONT COUNTER AREA AND ON THE PREP SINK. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF PROPERLY DILUTED SANITIZER BETWEEN USES.
Location: Prep area
- 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: LEMONS AT THE SELF-SERVICE SODA MACHINE OBSERVED UNCOVERED. COVER LEMONS TO PREVENT CONTAMINATION.
Location: Dining room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING ABOVE THE PREP TABLE HOLDING THE SLICER IN THE PREP/DRY STORAGE AREA. PROVIDE.
Location: Prep area
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED FOR THE UNISEX RESTROOM. PROVIDE.
Location: Restroom
|
08/30/2012 | Recheck |
- 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 TANK UNDER THE SODA MACHINE IN THE DINING ROOM OBSERVED UNRESTRAINED. SECURE TANK WITH CHAIN.
- 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: SLICED HAM, PASTRAMI, AND ROAST BEEF IN THE COLD TOP OF THE COOLER BEHIND THE SERVICE COUNTER MEASURED 48 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES F. KEEP LIDS AND DOORS TO THE UNIT CLOSED DURING NON-PEAK PERIODS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Service counter
Equipment: Cold top
- 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: CONTAINERS OF BLEACH (2) OBSERVED STORED ON THE SHELVING ABOVE CORN SYRUP AND BLOODY MARY MIX IN THE BACK ROOM. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Back room
- 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) UNCOVERED EMPLOYEE DRINK CUP (TEA) OBSERVED ON THE PREP SINK. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING WITH SPICES ABOVE THE PREP TABLE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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 DATES OBSERVED FOR COOKED SAUSAGE PATTIES, COOKED MEATBALLS, AND ALL SLICED DELI MEATS IN THE COLD TOP COOLERS BEHIND THE SERVICE COUNTER.
Location: Service counter
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: NO DATES OBSERVED FOR COOKED SAUSAGE PATTIES, COOKED MEATBALLS, AND ALL SLICED DELI MEATS IN THE COLD TOP COOLERS BEHIND THE SERVICE COUNTER.
Location: Dining room
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.
Comments: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLE NEAR THE PREP AREA MEASURED OVER 400 PPM. FRESH SOLUTION FROM THE DISPENSER ABOVE THE THREE-COMPARTMENT SINK MEASURED OVER 400 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Three bay area
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: NO RACK OBSERVED AT THE MOP SINK FOR HANGING MOPS. PROVIDE.
Location: Back room
- 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: NO LABEL OBSERVED FOR THE BULK SUGAR CONTAINER IN THE CABINET NEAR THE HAND SINK. LABEL BULK CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM.
Location: Service counter
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: BACK EXIT DOOR OBSERVED WITH TORN SCREEN. REPAIR/REPLACE SCREEN TO PREVENT PEST ENTRY.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED AT THE FRONT COUNTER AREA AND ON THE PREP SINK. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF PROPERLY DILUTED SANITIZER BETWEEN USES.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED AT THE FRONT COUNTER AREA AND ON THE PREP SINK. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF PROPERLY DILUTED SANITIZER BETWEEN USES.
Location: Prep area
- 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: LEMONS AT THE SELF-SERVICE SODA MACHINE OBSERVED UNCOVERED. COVER LEMONS TO PREVENT CONTAMINATION.
Location: Dining room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING ABOVE THE PREP TABLE HOLDING THE SLICER IN THE PREP/DRY STORAGE AREA. PROVIDE.
Location: Prep area
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED FOR THE UNISEX RESTROOM. PROVIDE.
Location: Restroom
|
08/23/2012 | 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 ...
Comments: CO2 TANK UNDER THE SODA MACHINE IN THE DINING ROOM OBSERVED UNRESTRAINED. SECURE TANK WITH CHAIN.
- 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: SLICED HAM, PASTRAMI, AND ROAST BEEF IN THE COLD TOP OF THE COOLER BEHIND THE SERVICE COUNTER MEASURED 56 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 52 DEGREES F. KEEP LIDS AND DOORS TO THE UNIT CLOSED DURING NON-PEAK PERIODS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW. NOTE: EMPLOYEE PREVIOUSLY HAD DOORS OPEN TO CLEAN UNIT; MONITOR UNIT AND MOVE PRODUCTS TO A WORKING COOLER IF UNIT CANNOT MAINTAIN 41 DEGREES F OR BELOW. REPAIR UNIT AS NECESSARY.
Location: Service counter
Equipment: Cold top
- Toxic material(s) separation (corrected on site)
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: CONTAINERS OF BLEACH (2) OBSERVED STORED ON THE SHELVING ABOVE CORN SYRUP AND BLOODY MARY MIX IN THE BACK ROOM. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Back room
- 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) UNCOVERED EMPLOYEE DRINK CUP (TEA) OBSERVED ON THE PREP SINK. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING WITH SPICES ABOVE THE PREP TABLE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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 DATES OBSERVED FOR COOKED SAUSAGE PATTIES, COOKED MEATBALLS, AND ALL SLICED DELI MEATS IN THE COLD TOP COOLERS BEHIND THE SERVICE COUNTER.
Location: Service counter
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: NO DATES OBSERVED FOR COOKED SAUSAGE PATTIES, COOKED MEATBALLS, AND ALL SLICED DELI MEATS IN THE COLD TOP COOLERS BEHIND THE SERVICE COUNTER.
Location: Dining room
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.
Comments: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLE NEAR THE PREP AREA MEASURED OVER 400 PPM. FRESH SOLUTION FROM THE DISPENSER ABOVE THE THREE-COMPARTMENT SINK MEASURED OVER 400 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Three bay area
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: NO RACK OBSERVED AT THE MOP SINK FOR HANGING MOPS. PROVIDE.
Location: Back room
- 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: NO LABEL OBSERVED FOR THE BULK SUGAR CONTAINER IN THE CABINET NEAR THE HAND SINK. LABEL BULK CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM.
Location: Service counter
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: BACK EXIT DOOR OBSERVED WITH TORN SCREEN. REPAIR/REPLACE SCREEN TO PREVENT PEST ENTRY.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED AT THE FRONT COUNTER AREA AND ON THE PREP SINK. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF PROPERLY DILUTED SANITIZER BETWEEN USES.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED AT THE FRONT COUNTER AREA AND ON THE PREP SINK. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF PROPERLY DILUTED SANITIZER BETWEEN USES.
Location: Prep area
- 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: LEMONS AT THE SELF-SERVICE SODA MACHINE OBSERVED UNCOVERED. COVER LEMONS TO PREVENT CONTAMINATION.
Location: Dining room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING ABOVE THE PREP TABLE HOLDING THE SLICER IN THE PREP/DRY STORAGE AREA. PROVIDE.
Location: Prep area
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED FOR THE UNISEX RESTROOM. PROVIDE.
Location: Restroom
|
08/16/2012 | 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 ...
Comments: CO2 TANK UNDER THE SODA MACHINE IN THE DINING ROOM OBSERVED UNRESTRAINED. SECURE TANK WITH CHAIN.
- 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) SLICED HAM AND PASTRAMI IN THE COLD TOP OF THE COOLER BEHIND THE SERVICE COUNTER MEASURED 48 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 48 DEGREES F. KEEP LIDS AND DOORS TO THE UNIT CLOSED DURING NON-PEAK PERIODS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.(2) COOKED SAUSAGE PATTIES AND COOKED EGGS IN THE PREP COOLER BEHIND THE SERVICE COUNTER MEASURED 46-51 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 48 DEGREES F. KEEP LIDS AND DOORS TO THE UNIT CLOSED DURING NON-PEAK PERIODS TO ENSURE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Service counter
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) UNCOVERED EMPLOYEE DRINK CUP (TEA) OBSERVED ON THE PREP SINK. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) COVERED EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING WITH SPICES ABOVE THE PREP TABLE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- 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: (1) NO DATES OBSERVED FOR COOKED SAUSAGE PATTIES AND COOKED EGGS IN THE COLD TOP COOLER BEHIND THE SERVICE COUNTER.(2) NO DATES OBSERVED ON INDIVIDUAL CONTAINERS OF POTATO SALAD IN THE MR. PURE UPRIGHT COOLER IN THE DINING AREA.
Location: Service counter
Equipment: Cold top
- 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: (1) NO DATES OBSERVED FOR COOKED SAUSAGE PATTIES AND COOKED EGGS IN THE COLD TOP COOLER BEHIND THE SERVICE COUNTER.(2) NO DATES OBSERVED ON INDIVIDUAL CONTAINERS OF POTATO SALAD IN THE MR. PURE UPRIGHT COOLER IN THE DINING AREA.
Location: Dining room
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.
Comments: QUAT SANITIZER CONCENTRATION IN SPRAY BOTTLE NEAR THE PREP AREA MEASURED OVER 400 PPM. FRESH SOLUTION FROM THE DISPENSER ABOVE THE THREE-COMPARTMENT SINK MEASURED OVER 400 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Three bay area
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: NO RACK OBSERVED AT THE MOP SINK FOR HANGING MOPS. PROVIDE.
Location: Back room
- 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: NO LABEL OBSERVED FOR THE BULK SUGAR CONTAINER IN THE CABINET NEAR THE HAND SINK. LABEL BULK CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM.
Location: Service counter
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: BACK EXIT DOOR OBSERVED WITH TORN SCREEN. REPAIR/REPLACE SCREEN TO PREVENT PEST ENTRY.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED AT THE FRONT COUNTER AREA AND ON THE PREP SINK. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF PROPERLY DILUTED SANITIZER BETWEEN USES.
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED AT THE FRONT COUNTER AREA AND ON THE PREP SINK. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF PROPERLY DILUTED SANITIZER BETWEEN USES.
Location: Prep area
- 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: LEMONS AT THE SELF-SERVICE SODA MACHINE OBSERVED UNCOVERED. COVER LEMONS TO PREVENT CONTAMINATION.
Location: Dining room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD OBSERVED MISSING ABOVE THE PREP TABLE HOLDING THE SLICER IN THE PREP/DRY STORAGE AREA. PROVIDE.
Location: Prep area
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINER OBSERVED FOR THE UNISEX RESTROOM. PROVIDE.
Location: Restroom
|
08/09/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Eggs must not be stored over any ready to eat foods.
Location: Walk-in cooler
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- 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: Coats and wallets stored on shelving with food. Please store personal items away from food and food contact surfaces.
Location: Prep area
- 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: Walk-in cooler floor is soiled, especially under shelving. Please clean the entire floor of the walk-in cooler as a part of your normal cleaning routine.
Location: Walk-in cooler
- 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: Please provide thermometers in all our your reach in coolers
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The metal shelving above the 3 bay sink is rusting. Please coat with easily cleanable surface, cover with easily cleanable surface, or replace shelving.
Location: Three bay area
Equipment: Metal shelving
|
12/08/2011 | Routine |
Restaurant representatives - add corrected or new information about RIPPLE BAGEL & DELI, 850 BROAD RIPPLE AVE, Indianapolis, IN »