- 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.
Comments: GALUB JAMUN - CARROT DESSERT
Location: Buffet
Equipment: Warming drawers
- 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: BLEACH SANITIZER NOT PROPERLY LABELED
Location: Kitchen (back)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BUCKET ON TOP OF HANDSINK AND A LARGE CART IN FRONT OF HANDSINK, MANAGER MOVED AWAY FROM HANDSINKDO NOT PUT STUFF IN FRONT OF THE HANDSINK, HARD TO ACCESS AND WASH HANDS
Location: Kitchen (back)
Equipment: Hand sink
- 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: READY TO EAT FOODS MADE MONDAY, NOT DATE MARKED
Location: Kitchen
Equipment: Walk in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: MILK COOLER
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 CHICKEN CURRY ON THE FLOOR, WAS MOVED AT LEAST 6 INCHES AND HIGHER DURING INSPECTION
Location: Kitchen (back)
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
|
10/30/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GALUB JAMUN - CARROT DESSERT
Location: Buffet
Equipment: Warming drawers
- 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: BLEACH SANITIZER NOT PROPERLY LABELED
Location: Kitchen (back)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BUCKET ON TOP OF HANDSINK AND A LARGE CART IN FRONT OF HANDSINK, MANAGER MOVED AWAY FROM HANDSINKDO NOT PUT STUFF IN FRONT OF THE HANDSINK, HARD TO ACCESS AND WASH HANDS
Location: Kitchen (back)
Equipment: Hand sink
- 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: READY TO EAT FOODS MADE MONDAY, NOT DATE MARKED
Location: Kitchen
Equipment: 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: MILK COOLER
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF CHICKEN CURRY ON THE FLOOR, WAS MOVED AT LEAST 6 INCHES AND HIGHER DURING INSPECTION
Location: Kitchen (back)
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Location: Kitchen
Equipment: Walk in cooler
|
10/23/2014 | 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: CO 2 TANKS WERE UNRESTAINED.
- 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: DESIGNATE AN AREA FOR EMPLOYEES TO EAT. ALSO EMPLOYEES MUST HAVE A LID AND STRAW FOR THEIR DRINKS.
Location: Kitchen
- 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: DESIGNATE AN AREA FOR EMPLOYEES TO EAT. ALSO EMPLOYEES MUST HAVE A LID AND STRAW FOR THEIR DRINKS.
Location: Kitchen
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 2 LARGE METAL RODS FULLED WITH CHICKEN WERE STORED HANGING OUT SIDE THE HOOD. CHICKEN WAS COMING IN CONTACT WITH THE HOODS DETERIORATING SURFACE AND CHIPPED PAINT. DISCONTINUE THIS PROCESS UNTIL THE HOOD EQUIMENT IS PAINTED. ALSO CHICKEN MUST BE PROTECTED FROM CONTAMINATION. WHEN HANG IT.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL ATTACHED PRODUCE SLICER IS SOILED. PLEASE CLEAN MORE AFTER USE .
Location: Kitchen
Equipment: Slicer
- 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: POTENTIALLY HAZARDOUS COOKED FOOD ITEMS WERE NOT DATED IN THE WALK IN COOLER. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: Walk in cooler
- 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: FOOD CONTAINER WAS NOT LABEL WITH THE FOOD ITEM INSIDE THE CONTAINER.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN SHEET PANS WERE STORED ON A SOILED SHELVE NEAR THE DISH MACHINE.
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT WERE SOILED. PLEASE HAVE PROFESSIONALLY CLEANED.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Kitchen
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Kitchen (back)
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Kitchen (back)
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Dry storage
|
03/14/2014 | 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: CO 2 TANKS WERE UNRESTAINED.
- 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: DESIGNATE AN AREA FOR EMPLOYEES TO EAT. ALSO EMPLOYEES MUST HAVE A LID AND STRAW FOR THEIR DRINKS.
Location: Kitchen
- 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: DESIGNATE AN AREA FOR EMPLOYEES TO EAT. ALSO EMPLOYEES MUST HAVE A LID AND STRAW FOR THEIR DRINKS.
Location: Kitchen
- Food contacting soiled utensils/equipment
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: 2 LARGE METAL RODS FULLED WITH CHICKEN WERE STORED HANGING OUT SIDE THE HOOD. CHICKEN WAS COMING IN CONTACT WITH THE HOODS DETERIORATING SURFACE AND CHIPPED PAINT. DISCONTINUE THIS PROCESS UNTIL THE HOOD EQUIMENT IS PAINTED. ALSO CHICKEN MUST BE PROTECTED FROM CONTAMINATION. WHEN HANG IT.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WALL ATTACHED PRODUCE SLICER IS SOILED. PLEASE CLEAN MORE AFTER USE .
Location: Kitchen
Equipment: Slicer
- 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: POTENTIALLY HAZARDOUS COOKED FOOD ITEMS WERE NOT DATED IN THE WALK IN COOLER. FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: Walk in cooler
- 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: FOOD CONTAINER WAS NOT LABEL WITH THE FOOD ITEM INSIDE THE CONTAINER.
Location: Dry storage
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN SHEET PANS WERE STORED ON A SOILED SHELVE NEAR THE DISH MACHINE.
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT WERE SOILED. PLEASE HAVE PROFESSIONALLY CLEANED.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Kitchen
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Kitchen
Equipment: True freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Kitchen (back)
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Kitchen (back)
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE WOODEN SHELVES ARE SOILED IN THE CORNER AREA WHERE THE MICROWAVE IS STORED. ALSO THE PIPES AND WALL IS SOILED FROM FOOD DEBRIS. REMOVE THE FOIL FROM THE SHELVES THEN CLEAN AND SANITIZE. 2. THE TRUE FREEZER IS SOILED AT THE BOTTOM WITH FOOD DEBRIS AND ANIMAL BLOOD.3. THE SHELVE IS SOILED AT THE BOTTOM OF THE BEVERAGE IN A BOX RACK.4. THE METAL RACK WHERE THE ONIONS ARE STORED IS HEAVILY SOILED FROM FOOD DEBRIS.5. THE DRY GOODS STORAGE CONTAINER AND LIDS WERE SOILED PLEASE CLEAN THESE SURFACE MORE FREQUENTLY.
Location: Dry storage
|
03/05/2014 | 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: POTENTIALLY HAZARDOUS COOKED FOOD WAS NOT HELD AT 41 DEGREES. PLEASE ENSURE FOOD HELD AT THE BUFFET IS HELD AND MAINTAINED AT 41 DEGREES.
Location: Dining room
Equipment: Buffet
- 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: POTENTIALLY HAZARDOUS COOKED FOOD WAS NOT HELD AT 41 DEGREES. PLEASE ENSURE FOOD HELD AT THE BUFFET IS HELD AND MAINTAINED AT 41 DEGREES.
Location: Dining room
Equipment: Buffet
- 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: COOKED FOOD STORED IN THE WALK IN COOLER OVER NIGHT WAS NOT DATED.
Location: Kitchen
Equipment: 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: RAW FISH STORED OVER READY TO EAT FOOD.
Location: Kitchen (front)
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: 1. A CONTAINER OF CUT POTATOES WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. BAG OF ONIONS STOPRED ON THE FLOOR IN THE DRY STORAGE ARE
Location: Kitchen
Equipment: 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. A CONTAINER OF CUT POTATOES WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. BAG OF ONIONS STOPRED ON THE FLOOR IN THE DRY STORAGE ARE
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. REACH IN FREEZER IS SOILED WITH ANIMAL BLOOD .CLEAN BOTTOM OF THE REACH IN FREEZER.2. WOODEN SHELVES ARE SOILED IN THE DRY STORAGE AREA.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. REACH IN FREEZER IS SOILED WITH ANIMAL BLOOD .CLEAN BOTTOM OF THE REACH IN FREEZER.2. WOODEN SHELVES ARE SOILED IN THE DRY STORAGE AREA.
Location: Dry storage
Equipment: Wood shelving
|
10/15/2013 | 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: POTENTIALLY HAZARDOUS COOKED FOOD WAS NOT HELD AT 41 DEGREES. PLEASE ENSURE FOOD HELD AT THE BUFFET IS HELD AND MAINTAINED AT 41 DEGREES.
Location: Dining room
Equipment: Buffet
- 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: POTENTIALLY HAZARDOUS COOKED FOOD WAS NOT HELD AT 41 DEGREES. PLEASE ENSURE FOOD HELD AT THE BUFFET IS HELD AND MAINTAINED AT 41 DEGREES.
Location: Dining room
Equipment: Buffet
- 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: COOKED FOOD STORED IN THE WALK IN COOLER OVER NIGHT WAS NOT DATED.
Location: Kitchen
Equipment: Walk in cooler
- 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: RAW FISH STORED OVER READY TO EAT FOOD.
Location: Kitchen (front)
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: 1. A CONTAINER OF CUT POTATOES WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. BAG OF ONIONS STOPRED ON THE FLOOR IN THE DRY STORAGE ARE
Location: Kitchen
Equipment: 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. A CONTAINER OF CUT POTATOES WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. BAG OF ONIONS STOPRED ON THE FLOOR IN THE DRY STORAGE ARE
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. REACH IN FREEZER IS SOILED WITH ANIMAL BLOOD .CLEAN BOTTOM OF THE REACH IN FREEZER.2. WOODEN SHELVES ARE SOILED IN THE DRY STORAGE AREA.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. REACH IN FREEZER IS SOILED WITH ANIMAL BLOOD .CLEAN BOTTOM OF THE REACH IN FREEZER.2. WOODEN SHELVES ARE SOILED IN THE DRY STORAGE AREA.
Location: Dry storage
Equipment: Wood shelving
|
10/08/2013 | 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: POTENTIALLY HAZARDOUS COOKED FOOD WAS NOT HELD AT 41 DEGREES. PLEASE ENSURE FOOD HELD AT THE BUFFET IS HELD AND MAINTAINED AT 41 DEGREES.
Location: Dining room
Equipment: Buffet
- 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: POTENTIALLY HAZARDOUS COOKED FOOD WAS NOT HELD AT 41 DEGREES. PLEASE ENSURE FOOD HELD AT THE BUFFET IS HELD AND MAINTAINED AT 41 DEGREES.
Location: Dining room
Equipment: Buffet
- 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: RAW FISH STORED OVER READY TO EAT FOOD.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: COOKED FOOD STORED IN THE WALK IN COOLER OVER NIGHT WAS NOT DATED.
Location: Kitchen
Equipment: 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. A CONTAINER OF CUT POTATOES WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. BAG OF ONIONS STOPRED ON THE FLOOR IN THE DRY STORAGE ARE
Location: Kitchen
Equipment: 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. A CONTAINER OF CUT POTATOES WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. BAG OF ONIONS STOPRED ON THE FLOOR IN THE DRY STORAGE ARE
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. REACH IN FREEZER IS SOILED WITH ANIMAL BLOOD .CLEAN BOTTOM OF THE REACH IN FREEZER.2. WOODEN SHELVES ARE SOILED IN THE DRY STORAGE AREA.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. REACH IN FREEZER IS SOILED WITH ANIMAL BLOOD .CLEAN BOTTOM OF THE REACH IN FREEZER.2. WOODEN SHELVES ARE SOILED IN THE DRY STORAGE AREA.
Location: Dry storage
Equipment: Wood shelving
|
09/30/2013 | 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: KHEER, MIAT CHUTNEY, RAITA , CHAAT WERE ALL AT BAD TEMPERATURES ON THE BUFFET. DICARD FOOD. PLEASE KEEP POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES AT BUFFET.
Location: Dining room
Equipment: Buffet
- 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 WAS STORED NEXT TO CUT CALIFLOWER.
Location: Kitchen
Equipment: True cooler
- 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: 3 DOOR TRUE FREEZER IS HEAVILY SOILED AT THE BOTTOM WITH ANIMAL BLOOD, SPILLS, AND FOOD DEBRIS. ALSO PLEASE CLEAN DOOR HANDLED AS WELL.
Location: Kitchen
Equipment: True freezer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINKS SHALL BE ACCESSIBLE AT ALL TIMES. COS
Location: Kitchen
Equipment: Hand sink
- 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: COOKED FOOD STORED OVER NIGHT MUST BE DATE MARKED TO INDICATE THE DATE THE FOOD ITEM MUST BE THROWN AWAY.
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. PLASTIC CONTAINER OF SPIECES WERE NOT LABELED WITH THE ITEMS COMMON NAME ON THE CONTAINER .2. BLUE CONTAINER OF BEANS AND OTHER FOOD ITEMS WERE NOT LABELED IN THE BACK DRY STORAGE AREA.LABEL FOOD WHEN TAKEN OUT OF THE ORIGINAL CONTAINER.
Location: Walk-in cooler
- 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: 1. PLASTIC CONTAINER OF SPIECES WERE NOT LABELED WITH THE ITEMS COMMON NAME ON THE CONTAINER .2. BLUE CONTAINER OF BEANS AND OTHER FOOD ITEMS WERE NOT LABELED IN THE BACK DRY STORAGE AREA.LABEL FOOD WHEN TAKEN OUT OF THE ORIGINAL CONTAINER.
Location: Dry storage
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: RUSTED PREP TABLE. RESURFACE PREP TABLE BOTTOM SHELVE. SPRAY PAINT
Location: Kitchen
Equipment: Prep table
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PREP TABLE ATTACEHED TO WALL SEAL IS MOLDY . REMOVE MOLDY SEAL AND RECAULK PREP TABLE TO THE WALL.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COCA COLA COOLER WAS SOILED ALONG THE DOOR TRACK AND IN THE INTERTIOR. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
- 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: METAL SLIDING TRACK WERE THE SHEET PANS ARE STORED WERE HEAVLIY SOILED FROM FOOD DEBRIS.
Location: Dry storage
- 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: 2 PAIRS OF IN USE TONGS WERE STORED ON THE WATER PIPES IN THE CORNER NEAR THE MICROWAVE.
Location: Kitchen
|
05/28/2013 | 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: KHEER, MIAT CHUTNEY, RAITA , CHAAT WERE ALL AT BAD TEMPERATURES ON THE BUFFET. DICARD FOOD. PLEASE KEEP POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES AT BUFFET.
Location: Dining room
Equipment: Buffet
- 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: RAW CHICKEN WAS STORED NEXT TO CUT CALIFLOWER.
Location: Kitchen
Equipment: True cooler
- 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: 3 DOOR TRUE FREEZER IS HEAVILY SOILED AT THE BOTTOM WITH ANIMAL BLOOD, SPILLS, AND FOOD DEBRIS. ALSO PLEASE CLEAN DOOR HANDLED AS WELL.
Location: Kitchen
Equipment: True freezer
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINKS SHALL BE ACCESSIBLE AT ALL TIMES. COS
Location: Kitchen
Equipment: Hand sink
- 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: COOKED FOOD STORED OVER NIGHT MUST BE DATE MARKED TO INDICATE THE DATE THE FOOD ITEM MUST BE THROWN AWAY.
Location: Kitchen
Equipment: Walk in cooler
- 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: 1. PLASTIC CONTAINER OF SPIECES WERE NOT LABELED WITH THE ITEMS COMMON NAME ON THE CONTAINER .2. BLUE CONTAINER OF BEANS AND OTHER FOOD ITEMS WERE NOT LABELED IN THE BACK DRY STORAGE AREA.LABEL FOOD WHEN TAKEN OUT OF THE ORIGINAL CONTAINER.
Location: Walk-in cooler
- 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: 1. PLASTIC CONTAINER OF SPIECES WERE NOT LABELED WITH THE ITEMS COMMON NAME ON THE CONTAINER .2. BLUE CONTAINER OF BEANS AND OTHER FOOD ITEMS WERE NOT LABELED IN THE BACK DRY STORAGE AREA.LABEL FOOD WHEN TAKEN OUT OF THE ORIGINAL CONTAINER.
Location: Dry storage
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: RUSTED PREP TABLE. RESURFACE PREP TABLE BOTTOM SHELVE. SPRAY PAINT
Location: Kitchen
Equipment: Prep table
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: PREP TABLE ATTACEHED TO WALL SEAL IS MOLDY . REMOVE MOLDY SEAL AND RECAULK PREP TABLE TO THE WALL.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COCA COLA COOLER WAS SOILED ALONG THE DOOR TRACK AND IN THE INTERTIOR. PLEASE CLEAN MORE FREQUENTLY.
Location: Kitchen
- 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: METAL SLIDING TRACK WERE THE SHEET PANS ARE STORED WERE HEAVLIY SOILED FROM FOOD DEBRIS.
Location: Dry storage
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 2 PAIRS OF IN USE TONGS WERE STORED ON THE WATER PIPES IN THE CORNER NEAR THE MICROWAVE.
Location: Kitchen
|
05/20/2013 | Routine |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: COOKED FOOD STORED IN THE REACH IN COOLER DID NOT HAVE A DISCARD DATE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. 3 DOOR FREEZER HEAVILY SOILED AT THE BOTTOM FROM ANIMAL BLOOD.2. WALL ATTACHED SLICER IS SOILED. PLEASE CLEAN AFTER USE AND WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: True freezer
- 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: 1. 3 DOOR FREEZER HEAVILY SOILED AT THE BOTTOM FROM ANIMAL BLOOD.2. WALL ATTACHED SLICER IS SOILED. PLEASE CLEAN AFTER USE AND WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: Slicer
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CHICKEN AND OTHER RAW MEATS STORED IN TO GO SACKS IN THE REACH IN FREEZER
Location: Kitchen
Equipment: True freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF THE MAKE TABLE COOLER IS SOILED FROM FOOD DEBRIS. CLEAN THE BACKSIDE OF THE MULTI PURPOSE MAKE TABLE COOLER 2. THE SIDE SURFACE OF BOTH FREE STANDING BURNER ARE SOILED FROM FOOD DEBRIS. CLEAN MORE FREQUENTLY. 3. WOODEN SHELVING SOILED FROM FOOD DEBRIS.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF THE MAKE TABLE COOLER IS SOILED FROM FOOD DEBRIS. CLEAN THE BACKSIDE OF THE MULTI PURPOSE MAKE TABLE COOLER 2. THE SIDE SURFACE OF BOTH FREE STANDING BURNER ARE SOILED FROM FOOD DEBRIS. CLEAN MORE FREQUENTLY. 3. WOODEN SHELVING SOILED FROM FOOD DEBRIS.
Location: Kitchen
Equipment: Stove
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF THE MAKE TABLE COOLER IS SOILED FROM FOOD DEBRIS. CLEAN THE BACKSIDE OF THE MULTI PURPOSE MAKE TABLE COOLER 2. THE SIDE SURFACE OF BOTH FREE STANDING BURNER ARE SOILED FROM FOOD DEBRIS. CLEAN MORE FREQUENTLY. 3. WOODEN SHELVING SOILED FROM FOOD DEBRIS.
Location: Kitchen
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PLASTIC CONTAINERS WITH DRY SPIECES IN THEM ARE SOILED AN NEED TO BE CHANGED.
Location: Kitchen
Equipment: Wood shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand 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: ALL EMPLOYEE HANDLING FOOOD MUST WERE HAIR RESTRAINTS
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK PLASTIC CONTAINERS OF SUGAR ,ETC ARE NOT LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENT ARE SOILED2. CEILING VENT ARE SOILED.
- 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: BAG OF ONIONS STORED ON THE FLOOR.
Location: Kitchen
|
01/18/2013 | Recheck |
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CHICKEN AND OTHER RAW MEATS STORED IN TO GO SACKS IN THE REACH IN FREEZER
Location: Kitchen
Equipment: True freezer
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: COOKED FOOD STORED IN THE REACH IN COOLER DID NOT HAVE A DISCARD DATE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: 1. 3 DOOR FREEZER HEAVILY SOILED AT THE BOTTOM FROM ANIMAL BLOOD.2. WALL ATTACHED SLICER IS SOILED. PLEASE CLEAN AFTER USE AND WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: True freezer
- 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: 1. 3 DOOR FREEZER HEAVILY SOILED AT THE BOTTOM FROM ANIMAL BLOOD.2. WALL ATTACHED SLICER IS SOILED. PLEASE CLEAN AFTER USE AND WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: Slicer
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL EMPLOYEE HANDLING FOOOD MUST WERE HAIR RESTRAINTS
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK PLASTIC CONTAINERS OF SUGAR ,ETC ARE NOT LABELED WITH THE COMMON NAME OF THE PRODUCT STORED IN THEM.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD VENT ARE SOILED2. CEILING VENT ARE SOILED.
- 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: BAG OF ONIONS STORED ON THE FLOOR.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF THE MAKE TABLE COOLER IS SOILED FROM FOOD DEBRIS. CLEAN THE BACKSIDE OF THE MULTI PURPOSE MAKE TABLE COOLER 2. THE SIDE SURFACE OF BOTH FREE STANDING BURNER ARE SOILED FROM FOOD DEBRIS. CLEAN MORE FREQUENTLY. 3. WOODEN SHELVING SOILED FROM FOOD DEBRIS.
Location: Kitchen
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF THE MAKE TABLE COOLER IS SOILED FROM FOOD DEBRIS. CLEAN THE BACKSIDE OF THE MULTI PURPOSE MAKE TABLE COOLER 2. THE SIDE SURFACE OF BOTH FREE STANDING BURNER ARE SOILED FROM FOOD DEBRIS. CLEAN MORE FREQUENTLY. 3. WOODEN SHELVING SOILED FROM FOOD DEBRIS.
Location: Kitchen
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF THE MAKE TABLE COOLER IS SOILED FROM FOOD DEBRIS. CLEAN THE BACKSIDE OF THE MULTI PURPOSE MAKE TABLE COOLER 2. THE SIDE SURFACE OF BOTH FREE STANDING BURNER ARE SOILED FROM FOOD DEBRIS. CLEAN MORE FREQUENTLY. 3. WOODEN SHELVING SOILED FROM FOOD DEBRIS.
Location: Kitchen
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. PLASTIC CONTAINERS WITH DRY SPIECES IN THEM ARE SOILED AN NEED TO BE CHANGED.
Location: Kitchen
Equipment: Wood shelving
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
|
01/08/2013 | Routine |
- Receiving temperature(s) 41 (corrected)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: 1. TURN DOWN THE TRUE REFRIGERATER NEAR THE STOVE. EQUIPMENT INTERNAL TEMPERATURE WAS AT 502. MAKE TABLE COOLER (BLACK COOLER WITH 3 DOOR) WAS NOT AT PROPER TEMP HAVE REPAIRED . PLEASE REMOVE ALL POTENTIALLY HAZARDOUS FOOD UNTIL UNITS ARE WORKING PROPERTY AND UNTIL UNITS TEMPERATURES OF 41 DEGREES ARE MET.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PAINT AND SEAL SURFACE OR COVER SURFACE WITH AN EASILY CLEANABLE MATERIAL.
Location: Dry storage
Equipment: Wood shelving
- Food contact cleaning frequency (corrected on site)
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: 1. WALL MOUNTED SLICER WAS SOILED. PLEASE CLEAN BETWEEN USES WITH RAW FRUITS AND VEGETABLES 2. INTERIOR BOTTOM SURFACE OF THE TRUE FREEZER WAS SOILED FROM ACCUMULATED ANIMAL BLOOD. PLEASE CLEAN AND SANITIZE WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: Slicer
- Food contact cleaning frequency (corrected on site)
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: 1. WALL MOUNTED SLICER WAS SOILED. PLEASE CLEAN BETWEEN USES WITH RAW FRUITS AND VEGETABLES 2. INTERIOR BOTTOM SURFACE OF THE TRUE FREEZER WAS SOILED FROM ACCUMULATED ANIMAL BLOOD. PLEASE CLEAN AND SANITIZE WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: True freezer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: OBSERVED THE ONLY HAND SINK IN KITCHEN AREA BLOCKED BY A METAL CART WITH A CUTTING BOARD STORED ON TOP OF IT,. HAND SINK SHALL BE ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity
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: OBSERVED SERVERAL TO GO SACK WITH FROZEN MEAT STORED IN THEM. USE APPROVED FOOD STORAGE BAGS EXAMPLES : ZIPLOCK FREEZER BAG ETC
Location: Kitchen
Equipment: True freezer
|
09/04/2012 | Recheck |
- Receiving temperature(s) 41
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: 1. TURN DOWN THE TRUE REFRIGERATER NEAR THE STOVE. EQUIPMENT INTERNAL TEMPERATURE WAS AT 502. MAKE TABLE COOLER (BLACK COOLER WITH 3 DOOR) WAS NOT AT PROPER TEMP HAVE REPAIRED . PLEASE REMOVE ALL POTENTIALLY HAZARDOUS FOOD UNTIL UNITS ARE WORKING PROPERTY AND UNTIL UNITS TEMPERATURES OF 41 DEGREES ARE MET.
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: PAINT AND SEAL SURFACE OR COVER SURFACE WITH AN EASILY CLEANABLE MATERIAL.
Location: Dry storage
Equipment: Wood shelving
- 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: 1. WALL MOUNTED SLICER WAS SOILED. PLEASE CLEAN BETWEEN USES WITH RAW FRUITS AND VEGETABLES 2. INTERIOR BOTTOM SURFACE OF THE TRUE FREEZER WAS SOILED FROM ACCUMULATED ANIMAL BLOOD. PLEASE CLEAN AND SANITIZE WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: Slicer
- 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: 1. WALL MOUNTED SLICER WAS SOILED. PLEASE CLEAN BETWEEN USES WITH RAW FRUITS AND VEGETABLES 2. INTERIOR BOTTOM SURFACE OF THE TRUE FREEZER WAS SOILED FROM ACCUMULATED ANIMAL BLOOD. PLEASE CLEAN AND SANITIZE WHEN CONTAMINATION OCCURS.
Location: Kitchen
Equipment: True freezer
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: OBSERVED THE ONLY HAND SINK IN KITCHEN AREA BLOCKED BY A METAL CART WITH A CUTTING BOARD STORED ON TOP OF IT,. HAND SINK SHALL BE ACCESSIBLE AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Packaging integrity
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: OBSERVED SERVERAL TO GO SACK WITH FROZEN MEAT STORED IN THEM. USE APPROVED FOOD STORAGE BAGS EXAMPLES : ZIPLOCK FREEZER BAG ETC
Location: Kitchen
Equipment: True freezer
|
08/28/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cold food held at the buffet must be maintained at 41 degrees. COS
Location: Dining room
Equipment: Buffet
- 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: Label spice containers with the common name of the food item stored in the container. Examples : surgar, flour, curry, rice, etc
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace hood light. Cos
Location: Kitchen
- 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: 3 Door True Freezer was soiled with dried blood from raw meat.
Location: Kitchen
Equipment: True freezer
|
04/16/2012 | 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: Cold food held at the buffet must be maintained at 41 degrees. COS
Location: Dining room
Equipment: Buffet
- 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: Label spice containers with the common name of the food item stored in the container. Examples : surgar, flour, curry, rice, etc
Location: Dry storage
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Replace hood light. Cos
Location: Kitchen
- 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: 3 Door True Freezer was soiled with dried blood from raw meat.
Location: Kitchen
Equipment: True freezer
|
04/09/2012 | Routine |
- Receiving temperature(s) 41 (corrected)
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: WALK IN COOLER
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUUS COLD FOODS HELD AT THE BUFFET WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD FOOD. 12/8POTENTIALLY HAZARDOUS FOODS HELD ON THE BUFFET MUST BE MAINTAINED COLD AT 41 DEGREES OR HOT HELD AT 135 DEGREES 12/15 TEMPS 46.5 - 55 DEGREES. DISCARD FOOD. ISSUED TICKET POTENTIALLY HAZADOUS FOOD HELD AT BUFFET WAS NOT AT 41 DEGREE. 12/.20/11DONE 12/28
Location: Dining room
Equipment: Buffet
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: PROVIDE DOCUMETATION. DONE POTENTIALLY HAZARDOUS FOOD STORED ON BUFFET: INGREDIENTS AND WRITTEN PROCEDURE. NOT DONE ON 12/15 OR 12/20
Location: Buffet
- 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: LARGE BOX OF CHICKEN THAWING ON THE TOP SHELF IN THE WALK . CHICKEN JUICES ARE DRIPPING DOWN INTO A CONTAINER OF CURRY SAUSE AND OTHER POTENTIALLY HAZAROUS FOODS STORED ON THE SHELVES BELOW. DISCARD FOOD EMPLOYEE HIDE THE CONTAINER INTHE COOLER. WHEN ASKED AGAIN TO THROW CONTANINATED FOOD AWAY AGAIN, HE COMPLIED. COS
Location: Kitchen
Equipment: Walk in cooler
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: 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: EMPLOYEE MUST WERE HAIR RESTRAINS WHEN PREPING OR COOKING FOOD. REPEAT VIOLATION
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: PLASTIC CONTAINER OF BEANS AND OTHER FOOD WERE NOT LABELED WITH THE COMMON NAME.
Location: Kitchen (back)
- 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: LARGE BAG OF CHICKEN THAWING IN 3 BAY. THAW USING ONE OF THE ABOVE CORRECTIVE ACTIONS.
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: METAL GLIDER SHELVES WERE COOLING FOOD IS STORED ON SHEET PAN WERE SOILED. CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Dry storage
Equipment: Metal shelving
|
12/28/2011 | Recheck |
- Receiving temperature(s) 41
Refrigerated food was not received at proper temperature.
Correction: Refrigerated potentially hazardous foods shall be received at proper temperature(s).
Comments: WALK IN COOLER
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUR COLD FOODS HELD AT THE BUFFET WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD FOOD. 12/8POTENTIALLY HAZARDOUS FOODS HELD ON THE BUFFET MUST BE MAINTAINED COLD AT 41 DEGREES OR HOT HELD AT 135 DEGREES 12/15 TEMPS 46.5 - 55 DEGREES. DISCARD FOOD. ISSUED TICKET POTENTIALLY HAZADOUS FOOD HELD AT BUFFET WAS NOT AT 41 DEGREE. 12/.20/11
Location: Dining room
Equipment: Buffet
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: PROVIDE DOCUMETATION ON POTENTIALLY HAZARDOUS FOOD STORED ON BUFFET: INGREDIENTS AND WRITTEN PROCEDURE. 12/15 AND 12/20
Location: Buffet
- 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: LARGE BOX OF CHICKEN THAWING ON THE TOP SHELF IN THE WALK . CHICKEN JUICES ARE DRIPPING DOWN INTO A CONTAINER OF CURRY SAUSE AND OTHER POTENTIALLY HAZAROUS FOODS STORED ON THE SHELVES BELOW. DISCARD FOOD EMPLOYEE HIDE THE CONTAINER INTHE COOLER. WHEN ASKED AGAIN TO THROW CONTANINATED FOOD AWAY AGAIN, HE COMPLIED. COS
Location: Kitchen
Equipment: Walk in cooler
- Unsafe food (Critical) (corrected on site)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Location: Kitchen
Equipment: 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: EMPLOYEE MUST WERE HAIR RESTRAINS WHEN PREPING OR COOKING FOOD. REPEAT VIOLATION
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: PLASTIC CONTAINER OF BEANS AND OTHER FOOD WERE NOT LABELED WITH THE COMMON NAME.
Location: Kitchen (back)
- 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: LARGE BAG OF CHICKEN THAWING IN 3 BAY. THAW USING ONE OF THE ABOVE CORRECTIVE ACTIONS.
Location: Kitchen
Equipment: 3-bay
- 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.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: METAL GLIDER SHELVES WERE COOLING FOOD IS STORED ON SHEET PAN WERE SOILED. CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Dry storage
Equipment: Metal shelving
|
12/20/2011 | 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: POTENTIALLY HAZARDOUR COLD FOODS HELD AT THE BUFFET WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD FOOD. 12/8POTENTIALLY HAZARDOUS FOODS HELD ON THE BUFFET MUST BE MAINTAINED COLD AT 41 DEGREES OR HOT HELD AT 135 DEGREES 12/15 TEMPS 46.5 - 55 DEGREES. DISCARD FOOD. ISSUED TICKET
Location: Dining room
Equipment: Buffet
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE MUST WERE HAIR RESTRAINS WHEN PREPING OR COOKING FOOD. REPEAT VIOLATION
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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: PLASTIC CONTAINER OF BEANS AND OTHER FOOD WERE NOT LABELED WITH THE COMMON NAME.
Location: Kitchen (back)
- 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: METAL GLIDER SHELVES WERE COOLING FOOD IS STORED ON SHEET PAN WERE SOILED. CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Dry storage
Equipment: Metal shelving
|
12/15/2011 | 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: POTENTIALLY HAZARARDOUR COLD FOODS HELD AT BUFFET WERE NOT AT THE PROPER TEMPERATURE OF 41 DEGREES. DISCARD FOOD
Location: Dining room
Equipment: Buffet
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE MUST WERE HAIR RESTRAINS WHEN PREPING OR COOKING FOOD. REPEAT VIOLATION
- 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: PLASTIC CONTAINER OF BEANS AND OTHER FOOD WERE NOT LABELED WITH THE COMMON NAME.
Location: Kitchen (back)
- 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: METAL GLIDER SHELVES WERE COOLING FOOD IS STORED ON SHEET PAN WERE SOILED. CLEAN AND SANITIZE MORE FREQUENTLY.
Location: Dry storage
Equipment: Metal shelving
|
12/08/2011 | Routine |
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