- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Cook line
Equipment: Stove
- Maintenance tool cleaning location (corrected)
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: 5/19/2014: REMOVE HOSE FROM THE 3-BAY SINK AND USE AT UTILITY SINK OR ATTACH TO SPIGOT OUTSIDE OF BUILDING. CURRENTLY, HOSE USED TO SPRAY THE FLOOR IS ATTACHED TO AND STORED AT THE 3-BAY SINK.
Location: Kitchen (back)
- 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.
Comments: 5/19/2014: USE GLOVES FOR ONE TASK ONLY AND REMOVE BEFORE STARTING ANOTHER TASK. EMPLOYEE LEFT COOK LINE IN GLOVES, HANDLED EQUIPMENT OUTSIDE OF COOK LINE AND THEN RETURNED AND RESUMED FOOD HANDLING ON PREP LINE. HANDS SHOULD HAVE BEEN WASHED AND NEW GLOVES PUT ON BEFORE RETURNING TO COOK LINE.
- 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: 5/19/2014: DO NOT USE VEGETABLE PREP SINK FOR PREPARING RAW MEAT. USE SANITIZER COMPARTMENT OF 3-BAY SINK TO PREPARE MEET. THOROUGHLY WASH/RINSE/SANITIZE 3-BAY SINK AFTER USE FOR RAW ANIMAL PRODUCT.
Location: Kitchen (back)
Equipment: Veg. Sink
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: 5/19/2014: PROVIDE A COVERED TRASH CAN IN BOTH UNISEX RESTROOMS ON FIRST FLOOR.
Location: Dining room
|
05/28/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Location: Cook line
Equipment: Stove
- Maintenance tool cleaning location
Maintenance tools cleaned at improper locations.
Correction: Food preparation sinks, hand washing sinks, and warewashing equipment may not be used for cleaning or holding maintenance tools or materials.
Comments: 5/19/2014: REMOVE HOSE FROM THE 3-BAY SINK AND USE AT UTILITY SINK OR ATTACH TO SPIGOT OUTSIDE OF BUILDING. CURRENTLY, HOSE USED TO SPRAY THE FLOOR IS ATTACHED TO AND STORED AT THE 3-BAY SINK.
Location: Kitchen (back)
- 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.
Comments: 5/19/2014: USE GLOVES FOR ONE TASK ONLY AND REMOVE BEFORE STARTING ANOTHER TASK. EMPLOYEE LEFT COOK LINE IN GLOVES, HANDLED EQUIPMENT OUTSIDE OF COOK LINE AND THEN RETURNED AND RESUMED FOOD HANDLING ON PREP LINE. HANDS SHOULD HAVE BEEN WASHED AND NEW GLOVES PUT ON BEFORE RETURNING TO COOK LINE.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 5/19/2014: DO NOT USE VEGETABLE PREP SINK FOR PREPARING RAW MEAT. USE SANITIZER COMPARTMENT OF 3-BAY SINK TO PREPARE MEET. THOROUGHLY WASH/RINSE/SANITIZE 3-BAY SINK AFTER USE FOR RAW ANIMAL PRODUCT.
Location: Kitchen (back)
Equipment: Veg. Sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: 5/19/2014: PROVIDE A COVERED TRASH CAN IN BOTH UNISEX RESTROOMS ON FIRST FLOOR.
Location: Dining room
|
05/19/2014 | Routine |
- Air gap (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: REMOVE THE HOSE ATTACHED TO THE FAUCET AT THE VEGETABLE PREP SINK. HOSE MY BE SHORTENED TO MEET THE ABOVE LISTED REQUIREMENTS.
Location: Kitchen (back)
Equipment: Prep sink
- 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 WORKING IN ANY AREA WHERE FOOD IS HANDLED AND PREPARED MUST WEAR HAIR RESTRAINTS. HAIR NETS OR HATS ARE ACCEPTABLE.
|
01/03/2014 | Recheck |
- Air gap (corrected on site)
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: REMOVE THE HOSE ATTACHED TO THE FAUCET AT THE VEGETABLE PREP SINK. HOSE MY BE SHORTENED TO MEET THE ABOVE LISTED REQUIREMENTS.
Location: Kitchen (back)
Equipment: Prep sink
- 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 WORKING IN ANY AREA WHERE FOOD IS HANDLED AND PREPARED MUST WEAR HAIR RESTRAINTS. HAIR NETS OR HATS ARE ACCEPTABLE.
|
12/19/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND ON SHELVES IN DRY STORAGE AREAS, AND ALONG WALLS AND SHELVING IN BASEMENT. CLEAN AND SANITIZE AFFECTED AREAS. DISCARD ANY DAMAGED ITEMS. CONTACT PEST CONTROL FOR AGGRESSIVE TREATMENT UNTIL SITUATION REMEDIED.
Location: Dry storage
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND ON SHELVES IN DRY STORAGE AREAS, AND ALONG WALLS AND SHELVING IN BASEMENT. CLEAN AND SANITIZE AFFECTED AREAS. DISCARD ANY DAMAGED ITEMS. CONTACT PEST CONTROL FOR AGGRESSIVE TREATMENT UNTIL SITUATION REMEDIED.
Location: Basement
- 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.
Comments: EMPLOYEES LEAVING WORK AREA AND PERFORMING TASKS IN OTHER AREAS AND THEN RETURNING TO ORIGINAL AREA WITH SAME PAIR OF GLOVES ON. GLOVES ARE FOR ONE TASK ONLY. FOR EXAMPLE, DO NOT LEAVE COOK LINE WITH GLOVES ON, GO TO WALK-IN COOLER AND RETRIEVE A FOOD ITEM, THEN RETURN TO COOK LINE WITH SAME GLOVES ON AND BEGIN WORK AGAIN.
- 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 CHICKEN STORED ABOVE RAW FISH IN 3-DOOR REACH-IN COOLER BY MOP SINK. ARRANGE FOOD ITEMS ACCORDING TO HAZARD.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHAR-GRILL HEAVILY SOILED WITH DEBRIS BUILD-UP. CLEAN, SANITIZE AND MAINTAIN.
Location: Cook line
Equipment: Char-grill
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BAR HAND SINK SOILED. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. DISCARD AND MAKE FRESH. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONES AND CAR KEYS STORED ON SHELVES WITH FOOD ITEMS IN DRY STORAGE AREA. PROVIDE STORAGE LOCATION FOR EMPLOYEE PERSONAL ITEMS.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL WOOD WALL AROUND ELECTRICAL BOXES.
Location: Kitchen (back)
- 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: CLEAN AND SANITIZE SOUTH WALL IN DISH MACHINE AREA.
Location: Dish machine area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SEALED PACKAGE OF GROUND BEEF THAWING IN BUCKET OF STAGNANT WATER AT 2-BAY SINK. DISCARD GROUND BEEF. FOLLOWING PROPER THAWING PROCEDURES.
Location: Kitchen (back)
Equipment: 2-bay
- 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: VARIOUS CONTAINERS OF FOOD STORED ON FLOOR OF WALK-IN COOLER #1. ELEVATE ALL FOOD AT LEAST 6 INCHES.
Location: Kitchen (back)
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE AND SECURE DRAIN COVER AT DRAIN IN FRONT OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
09/17/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND ON SHELVES IN DRY STORAGE AREAS, AND ALONG WALLS AND SHELVING IN BASEMENT. CLEAN AND SANITIZE AFFECTED AREAS. DISCARD ANY DAMAGED ITEMS. CONTACT PEST CONTROL FOR AGGRESSIVE TREATMENT UNTIL SITUATION REMEDIED.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND ON SHELVES IN DRY STORAGE AREAS, AND ALONG WALLS AND SHELVING IN BASEMENT. CLEAN AND SANITIZE AFFECTED AREAS. DISCARD ANY DAMAGED ITEMS. CONTACT PEST CONTROL FOR AGGRESSIVE TREATMENT UNTIL SITUATION REMEDIED.
Location: Basement
- 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.
Comments: EMPLOYEES LEAVING WORK AREA AND PERFORMING TASKS IN OTHER AREAS AND THEN RETURNING TO ORIGINAL AREA WITH SAME PAIR OF GLOVES ON. GLOVES ARE FOR ONE TASK ONLY. FOR EXAMPLE, DO NOT LEAVE COOK LINE WITH GLOVES ON, GO TO WALK-IN COOLER AND RETRIEVE A FOOD ITEM, THEN RETURN TO COOK LINE WITH SAME GLOVES ON AND BEGIN WORK AGAIN.
- 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 CHICKEN STORED ABOVE RAW FISH IN 3-DOOR REACH-IN COOLER BY MOP SINK. ARRANGE FOOD ITEMS ACCORDING TO HAZARD.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHAR-GRILL HEAVILY SOILED WITH DEBRIS BUILD-UP. CLEAN, SANITIZE AND MAINTAIN.
Location: Cook line
Equipment: Char-grill
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BAR HAND SINK SOILED. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Bar
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+ PPM. DISCARD AND MAKE FRESH. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONES AND CAR KEYS STORED ON SHELVES WITH FOOD ITEMS IN DRY STORAGE AREA. PROVIDE STORAGE LOCATION FOR EMPLOYEE PERSONAL ITEMS.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL WOOD WALL AROUND ELECTRICAL BOXES.
Location: Kitchen (back)
- 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: CLEAN AND SANITIZE SOUTH WALL IN DISH MACHINE AREA.
Location: Dish machine area
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SEALED PACKAGE OF GROUND BEEF THAWING IN BUCKET OF STAGNANT WATER AT 2-BAY SINK. DISCARD GROUND BEEF. FOLLOWING PROPER THAWING PROCEDURES.
Location: Kitchen (back)
Equipment: 2-bay
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
- 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: VARIOUS CONTAINERS OF FOOD STORED ON FLOOR OF WALK-IN COOLER #1. ELEVATE ALL FOOD AT LEAST 6 INCHES.
Location: Kitchen (back)
Equipment: Walk in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPLACE AND SECURE DRAIN COVER AT DRAIN IN FRONT OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
09/03/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND ON SHELVES IN DRY STORAGE AREAS, AND ALONG WALLS AND SHELVING IN BASEMENT. CLEAN AND SANITIZE AFFECTED AREAS. DISCARD ANY DAMAGED ITEMS. CONTACT PEST CONTROL FOR AGGRESSIVE TREATMENT UNTIL SITUATION REMEDIED.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS FOUND ON SHELVES IN DRY STORAGE AREAS, AND ALONG WALLS AND SHELVING IN BASEMENT. CLEAN AND SANITIZE AFFECTED AREAS. DISCARD ANY DAMAGED ITEMS. CONTACT PEST CONTROL FOR AGGRESSIVE TREATMENT UNTIL SITUATION REMEDIED.
Location: Basement
- 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.
Comments: EMPLOYEES LEAVING WORK AREA AND PERFORMING TASKS IN OTHER AREAS AND THEN RETURNING TO ORIGINAL AREA WITH SAME PAIR OF GLOVES ON. GLOVES ARE FOR ONE TASK ONLY. FOR EXAMPLE, DO NOT LEAVE COOK LINE WITH GLOVES ON, GO TO WALK-IN COOLER AND RETRIEVE A FOOD ITEM, THEN RETURN TO COOK LINE WITH SAME GLOVES ON AND BEGIN WORK AGAIN.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW FISH IN 3-DOOR REACH-IN COOLER BY MOP SINK. ARRANGE FOOD ITEMS ACCORDING TO HAZARD.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHAR-GRILL HEAVILY SOILED WITH DEBRIS BUILD-UP. CLEAN, SANITIZE AND MAINTAIN.
Location: Cook line
Equipment: Char-grill
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BAR HAND SINK SOILED. MAINTAIN IN CLEAN AND SANITARY CONDITION.
Location: Bar
Equipment: Hand sink
- 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: IN-PLACE SANITIZER TESTING AT 200+ PPM. DISCARD AND MAKE FRESH. MAINTAIN BETWEEN 50-100 PPM.
Location: Cook line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONES AND CAR KEYS STORED ON SHELVES WITH FOOD ITEMS IN DRY STORAGE AREA. PROVIDE STORAGE LOCATION FOR EMPLOYEE PERSONAL ITEMS.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL WOOD WALL AROUND ELECTRICAL BOXES.
Location: Kitchen (back)
- 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: CLEAN AND SANITIZE SOUTH WALL IN DISH MACHINE AREA.
Location: Dish machine area
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SEALED PACKAGE OF GROUND BEEF THAWING IN BUCKET OF STAGNANT WATER AT 2-BAY SINK. DISCARD GROUND BEEF. FOLLOWING PROPER THAWING PROCEDURES.
Location: Kitchen (back)
Equipment: 2-bay
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
- 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: VARIOUS CONTAINERS OF FOOD STORED ON FLOOR OF WALK-IN COOLER #1. ELEVATE ALL FOOD AT LEAST 6 INCHES.
Location: Kitchen (back)
Equipment: 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: REPLACE AND SECURE DRAIN COVER AT DRAIN IN FRONT OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
08/26/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TZATSIKI SAUCE TESTING AT 47 DEGREES FAHRENHEIT. DISCARD AND REPLACE WITH FRESH SAUCE.
Location: Cook line
Equipment: Cold top
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS ON SHELVES IN BASEMENT. CONTACT EXTERMINATOR AND AGGRESSIVELY ADDRESS ISSUE. SEAL HOLES IN WALLS WHERE NEEDED. 4/9/13: CONTINUE TO MONITOR PEST ISSUE. CONTINUE AGGRESSIVE ACTION.
Location: Basement
- 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: PROVIDE THERMOMETER IN BEER COOLER HOLDING MILK IN BAR.
Location: Bar
Equipment: Reach 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: CONTAINERS OF MARINATING FISH ARE STORED ON THE FLOOR OF THE WALK-N COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Walk-in cooler
|
04/09/2013 | 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: TZATSIKI SAUCE TESTING AT 47 DEGREES FAHRENHEIT. DISCARD AND REPLACE WITH FRESH SAUCE.
Location: Cook line
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: MOUSE DROPPINGS ON SHELVES IN BASEMENT. CONTACT EXTERMINATOR AND AGGRESSIVELY ADDRESS ISSUE. SEAL HOLES IN WALLS WHERE NEEDED.
Location: Basement
- 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: PROVIDE THERMOMETER IN BEER COOLER HOLDING MILK IN BAR.
Location: Bar
Equipment: Reach 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: CONTAINERS OF MARINATING FISH ARE STORED ON THE FLOOR OF THE WALK-N COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Walk-in cooler
|
04/03/2013 | Routine |
- 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: WET CLOTHS STORED IN BASIN OF HAND SINK. USE HAND SINK FOR HAND WASHING ONLY. STORE TOWELS IN SANITIZER SOLUTION WHEN NOT IN USE, OR PLACE IN SOILED LINEN STORAGE.
Location: Kitchen (front)
Equipment: Hand sink
- 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: CONTAINERS OF FOOD STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Kitchen (back)
Equipment: Walk in cooler
|
12/18/2012 | Recheck |
- 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: WET CLOTHS STORED IN BASIN OF HAND SINK. USE HAND SINK FOR HAND WASHING ONLY. STORE TOWELS IN SANITIZER SOLUTION WHEN NOT IN USE, OR PLACE IN SOILED LINEN STORAGE.
Location: Kitchen (front)
Equipment: Hand sink
- 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: CONTAINERS OF FOOD STORED ON FLOOR OF WALK-IN COOLER. ELEVATE AT LEAST 6 INCHES.
Location: Kitchen (back)
Equipment: Walk in cooler
|
12/10/2012 | Routine |
- 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: TAZIKI SAUCE TESTING AT 51 DEGREES FAHRENHEIT. DISCARDED AND REPLACED WITH A FRESH CONTAINER.
Location: Expo line
Equipment: Cold top
- 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 CHICKEN STORED ABOVE RAW SEAFOOD. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Three bay 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: FOOD STORED ON FLOOR OF WALK-IN COOLER AND WALK-IN FREEZER. ELEVATE FOOD ITEMS AT LEAST 6 INCHES.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK BELOW 2-BAY PREP SINK.
Location: Kitchen (back)
Equipment: 2-bay
|
08/21/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TAZIKI SAUCE TESTING AT 51 DEGREES FAHRENHEIT. DISCARDED AND REPLACED WITH A FRESH CONTAINER.
Location: Expo line
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED ABOVE RAW SEAFOOD. STORE FOOD ITEMS ACCORDING TO POTENTIAL HAZARD.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TESTING AT 200+PPM. MAINTAIN BETWEEN 50-100 PPM.
Location: Three bay 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: FOOD STORED ON FLOOR OF WALK-IN COOLER AND WALK-IN FREEZER. ELEVATE FOOD ITEMS AT LEAST 6 INCHES.
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: REPAIR LEAK BELOW 2-BAY PREP SINK.
Location: Kitchen (back)
Equipment: 2-bay
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08/14/2012 | Routine |
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: REPAIR MISSING FLOOR COVER IN BAR, CLOSE TO HAND SINK.
Location: Bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL HAND SINK TO THE WALL IN THE WEST END RESTROOM.
Location: Restroom
Equipment: Hand sink
- 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: ICE SCOOP BEING USED IN BAR HAS NO HANDLE. SCOOP IS CONTAMINATED FROM HANDS AND IN TOUCH WITH THE ICE. ICE SCOOP EXCHANGED FOR ONE WITH A HANDLE.
Location: Bar
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04/12/2012 | Routine |
- 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: Discontinue storing raw eggs over raw produce in the walk in cooler.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the bottom shelving in the walk in cooler.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Discontinue thawing fish in standing water.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Discontinue storing the ice scoop handle in the beverage ice, kitchen.
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01/09/2012 | 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: Discontinue storing raw eggs over raw produce in the walk in cooler.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the bottom shelving in the walk in cooler.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Discontinue thawing fish in standing water.
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Discontinue storing the ice scoop handle in the beverage ice, kitchen.
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12/30/2011 | Routine |
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