- 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 SHREDDING CHEESE NOT WEARING A HAIR RESTRAINT IN BACK PREP AREA.ENSURE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES DAMAGED AND/OR MISSING INSIDE ROOM WHERE FOUNTAIN SYRUP IS STORED.PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE FLOOR REPAIRED.
Location: Utility room
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO LARGE CONTAINERS OF SPAGHETTI MADE WITHIN THE PAST TWO HOURS STORED COVERED HOLDING AT 61 DEGREES F INSIDE WALK IN COOLER.THE VOLUME OF SPAGHETTI TOO LARGE TO ACHIEVE A TEMPERATURE OF 41 DEGREES IN FOUR HOURS. UTILIZE PROPER COOLING PROCEDURES TO COOL HOT FOODS WITHIN THE PROPER TIME FRAME SUCH AS SHALLOW PANS, PLACING PRODCUT IN AN ICE WATER BATH, OR ADDING ICE AS AN INGREDIENT. ICE ADDED TO BOTH CONTAINERS TO BRING TEMPERATURE TO 41 DEGREES. RECHECK: LARGE CONTAINER OF SPAGHETTI HOLDING AT 54 DEGREES STORED COVERED INSIDE WALK IN COOLER. MANAGER COULD NOT DETERMINE WHEN PRODUCT WAS MADE.PLEASE USE PROPER GUIDELINES FOR COOLING. PROVIDE A DAILY RECORD OF DATE, TIME, AND TEMPERATURE FOR EACH CONTAINER OF COOKED SPAGHETTI TO ENSURE PROPER COOLING MEASURES ARE BEING MET. FOLLOW UP INSPECTION SCHEDULED.NOTE: HOT FOODS SHOULD BE COOLED FROM 135 TO 70 DEGREES F WITHIN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS TO PREVENT MICROBRIAL GROWTH.RECHECK 8/27; TEMPERATURE LOGS PUT IN PLACE TO REGULATE COOLING OF PASTA. ACCORDING TO LOGS, PASTA WAS COOLED PROPERLY TO 41 DEGREES ON 8/25 AND 8/26. NO PASTA PREPARED TODAY. CONTAINER OF SPAGHETTI DISCARDED.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT SERVICE COUNTER HAND SINK.
Location: Service counter
|
08/27/2014 | Recheck |
- 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 SHREDDING CHEESE NOT WEARING A HAIR RESTRAINT IN BACK PREP AREA.ENSURE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES DAMAGED AND/OR MISSING INSIDE ROOM WHERE FOUNTAIN SYRUP IS STORED.PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Utility room
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO LARGE CONTAINERS OF SPAGHETTI MADE WITHIN THE PAST TWO HOURS STORED COVERED HOLDING AT 61 DEGREES F INSIDE WALK IN COOLER.THE VOLUME OF SPAGHETTI TOO LARGE TO ACHIEVE A TEMPERATURE OF 41 DEGREES IN FOUR HOURS. UTILIZE PROPER COOLING PROCEDURES TO COOL HOT FOODS WITHIN THE PROPER TIME FRAME SUCH AS SHALLOW PANS, PLACING PRODCUT IN AN ICE WATER BATH, OR ADDING ICE AS AN INGREDIENT. ICE ADDED TO BOTH CONTAINERS TO BRING TEMPERATURE TO 41 DEGREES. RECHECK: LARGE CONTAINER OF SPAGHETTI HOLDING AT 54 DEGREES STORED COVERED INSIDE WALK IN COOLER. MANAGER COULD NOT DETERMINE WHEN PRODUCT WAS MADE.CONTAINER OF SPAGHETTI DISCARDED.PLEASE USE PROPER GUIDELINES FOR COOLING. PROVIDE A DAILY RECORD OF DATE, TIME, AND TEMPERATURE FOR EACH CONTAINER OF COOKED SPAGHETTI TO ENSURE PROPER COOLING MEASURES ARE BEING MET. FOLLOW UP INSPECTION SCHEDULED.NOTE: HOT FOODS SHOULD BE COOLED FROM 135 TO 70 DEGREES F WITHIN TWO HOURS AND 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS TO PREVENT MICROBRIAL GROWTH
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT SERVICE COUNTER HAND SINK.
Location: Service counter
|
08/20/2014 | Recheck |
- 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 SHREDDING CHEESE NOT WEARING A HAIR RESTRAINT IN BACK PREP AREA.ENSURE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FLOOR TILES DAMAGED AND/OR MISSING INSIDE ROOM WHERE FOUNTAIN SYRUP IS STORED.PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Utility room
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO LARGE CONTAINERS OF SPAGHETTI MADE WITHIN THE PAST TWO HOURS STORED COVERED HOLDING AT 61 DEGREES F INSIDE WALK IN COOLER.THE VOLUME OF SPAGHETTI TOO LARGE TO ACHIEVE A TEMPERATURE OF 41 DEGREES IN FOUR HOURS. UTILIZE PROPER COOLING PROCEDURES TO COOL HOT FOODS WITHIN THE PROPER TIME FRAME SUCH AS SHALLOW PANS, PLACING PRODCUT IN AN ICE WATER BATH, OR ADDING ICE AS AN INGREDIENT. ICE ADDED TO BOTH CONTAINERS TO BRING TEMPERATURE TO 41 DEGREES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
Equipment: Dishmachine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT SERVICE COUNTER HAND SINK.
Location: Service counter
|
08/12/2014 | Routine |
| No violation noted during this evaluation. | 08/12/2014 | Non-Illness Complaint |
- 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: TWO LARGE CONTAINERS OF PASTA NOT MARKED WITH 7 DAY EXPIRATION DATE INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, SOILED INSIDE WALK IN COOLER STORED ON THE LEFT. CLEAN AND SANITIZE THOROUGHLY.2. EMPLOYEE PERSONAL FOOD ITEMS STORED ON TOP SHELF INSIDE WALK IN COOLER. STORE EMPLOYEE MEALS IN A CONTAINER ON LOWEST SHELF TO PREVENT CONTAMINATION.
Location: Walk-in cooler
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: HAND SANITIZER STORED AT HAND SINK IN PREP AREA NOT APPROVED BY FDA.PROVIDE AN APPROVED HAND SANITIZER.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE TUB OF COOKED SPAGHETTI PASTA STORED COVERED AND PREPARED EARLIER THIS AFTERNOON WAS HOLDING AT 59 DEGREES F INSIDE WALK IN COOLER.ENSURE LARGE VOLUMES OF PASTA HAS BEEN PROPERLY COOLED TO 41 DEGREES BEFORE STORAGE.
Location: 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: KICK TRAY INSIDE ICE BIN SOILED ON SURFACE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen (back)
Equipment: Ice bin
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN ICE MACHINE BIN LOCATED IN BACK KTICHEN AREA.STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE. HOLDER INSIDE BROKEN.
Location: Kitchen (back)
Equipment: Ice machine
|
01/24/2014 | Recheck |
- 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: TWO LARGE CONTAINERS OF PASTA NOT MARKED WITH 7 DAY EXPIRATION DATE INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, SOILED INSIDE WALK IN COOLER STORED ON THE LEFT. CLEAN AND SANITIZE THOROUGHLY.2. EMPLOYEE PERSONAL FOOD ITEMS STORED ON TOP SHELF INSIDE WALK IN COOLER. STORE EMPLOYEE MEALS IN A CONTAINER ON LOWEST SHELF TO PREVENT CONTAMINATION.
Location: Walk-in cooler
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: HAND SANITIZER STORED AT HAND SINK IN PREP AREA NOT APPROVED BY FDA.PROVIDE AN APPROVED HAND SANITIZER.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE TUB OF COOKED SPAGHETTI PASTA STORED COVERED AND PREPARED EARLIER THIS AFTERNOON WAS HOLDING AT 59 DEGREES F INSIDE WALK IN COOLER.ENSURE LARGE VOLUMES OF PASTA HAS BEEN PROPERLY COOLED TO 41 DEGREES BEFORE STORAGE.
Location: 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: KICK TRAY INSIDE ICE BIN SOILED ON SURFACE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen (back)
Equipment: Ice bin
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP HANDLE LYING DOWN IN ICE MACHINE BIN LOCATED IN BACK KTICHEN AREA.STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE. HOLDER INSIDE BROKEN.
Location: Kitchen (back)
Equipment: Ice machine
|
01/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP HOLDING FOOD AT 46 DEGREES ON TOP AND INSIDE LOCATED ON SERVICE LINE.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO UNLABELED BOTTLES CONTAINING CLEANING CHEMICALS WERE STORED NEAR DISH MACHINE AREA.LABEL BOTTLES WITH CONTENTS.
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO COVERED LARGE CONTAINERS OF COOKED SPAGHETTI PASTA WERE HOLDING AT 63 AND 47 DEGREES PREPARED THIRTY MINUTES PRIOR.PASTA SHOULD BE COOLED TO 41 DEGREES BEFORE STORED AND COVERED DUE TO THE LARGE QUANTITY.
Location: 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: THERMOMETERS NOT AVAILABLE OR NOT VISIBLE IN COLD TOP COOLER ON SERVICE LINE AND SPAGHETTI COOLER BELOW STEAMER.
Location: Cook line
- 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: THERMOMETERS NOT AVAILABLE OR NOT VISIBLE IN COLD TOP COOLER ON SERVICE LINE AND SPAGHETTI COOLER BELOW STEAMER.
Location: Prep area
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: FOIL WRAPPED POTATOES STORED ON TOWELS INSIDE STEAMER ON SERVICE LINE.LINENS MAY NOT COME IN CONTACT WITH FOOD. PROVIDE AN APPROVED LINER.
Location: Cook line
|
09/03/2013 | 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: COLD TOP HOLDING FOOD AT 46 DEGREES ON TOP AND INSIDE LOCATED ON SERVICE LINE.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO UNLABELED BOTTLES CONTAINING CLEANING CHEMICALS WERE STORED NEAR DISH MACHINE AREA.LABEL BOTTLES WITH CONTENTS.
Location: Dish machine area
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO COVERED LARGE CONTAINERS OF COOKED SPAGHETTI PASTA WERE HOLDING AT 63 AND 47 DEGREES PREPARED THIRTY MINUTES PRIOR.PASTA SHOULD BE COOLED TO 41 DEGREES BEFORE STORED AND COVERED DUE TO THE LARGE QUANTITY.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETERS NOT AVAILABLE OR NOT VISIBLE IN COLD TOP COOLER ON SERVICE LINE AND SPAGHETTI COOLER BELOW STEAMER.
Location: Cook line
- 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: THERMOMETERS NOT AVAILABLE OR NOT VISIBLE IN COLD TOP COOLER ON SERVICE LINE AND SPAGHETTI COOLER BELOW STEAMER.
Location: Prep area
- Linens food contact
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: FOIL WRAPPED POTATOES STORED ON TOWELS INSIDE STEAMER ON SERVICE LINE.LINENS MAY NOT COME IN CONTACT WITH FOOD. PROVIDE AN APPROVED LINER.
Location: Cook line
|
08/27/2013 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: TWO UNLABELED BOTTLES CONTAINING CLEANING CHEMICALS STORED ON SHELF IN BACK KITCHEN AREA.ENSURE BOTTLES CONTAINING CLEANING CHEMICALS ARE PROPERLY LABELED WITH THE CONTENTS.
Location: Kitchen
- 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: DISH MACHINE WAS NOT RELEASING SANITIZER AFTER CYCLING.ENSURE MACHINE IS SANITIZING DISH WARE AT THE PROPER CONCENTRATION OF 50 TO 100 PPM CHLORINE TO KILL HARMFUL BACTERIA ON SURFACES. CHECK LEVELS ON A DAILY BASIS BEFORE SHIFTS.
Location: Cook line
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RUST STAINS ON STORAGE SHELF CONTAINING CLEAN EQUIPMENT IN BACK STORAGE AREA.CLEAN SHELVING THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Dry storage
|
04/11/2013 | 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: TOMATOES, SOUR CREAM AND OTHER FOOD ITEMS MEASURED BETWEEN 45 AND 48 DEGREES F. PLEASE ENSURE ALL COLD ITEMS ARE HELD AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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: SPRAY BOTTLE WITH PINK LIQUID NEAR MOP SINK IS NOT LABELED. PLEASE LABEL ALL CHEMICALS AND TOXICS TO THEIR CONTENTS.
Location: Kitchen (back)
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF GLASS KLEEN STORED NEAR PAPER TOWELS AND SINGLE USE UTENSILS ON LOWER SHELF OF SHELVING HOLDING ICED TEA MACHINE. ANOTHER BOTTLE OF GLASS KLEEN STORED IN CABINET BY CASH REGISTER NEXT TO TOOTHPICKS. PLEASE KEEP ALL CHEMICALS AND TOXICS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF GLASS KLEEN STORED NEAR PAPER TOWELS AND SINGLE USE UTENSILS ON LOWER SHELF OF SHELVING HOLDING ICED TEA MACHINE. ANOTHER BOTTLE OF GLASS KLEEN STORED IN CABINET BY CASH REGISTER NEXT TO TOOTHPICKS. PLEASE KEEP ALL CHEMICALS AND TOXICS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Service counter
- 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: DISHMACHINE NOT SANITIZING AT THE CORRECT CONCENTRATION. DISHMACHINE NEEDS TO SANITIZE AT 50 PPM.
Location: Dish machine area
Equipment: Dishmachine
- 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: SHREDDED CHEESE AND PASTA IN WALK IN COOLER MISSING DATE MARKING. PLEASE PROVIDE DATE MARKING.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE IN KNIFE HOLDER SOILED. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Knife/utensil rack
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE DUMP SINK DRAIN LINE CLOGGED. PLEASE REPAIR SO SINK DRAINS PROPERLY. 2. WATER IN HAND SINK IN BACK KITCHEN AREA ACROSS FROM DISH MACHINE IS EXCEEDINGLY HOT. PLEASE ADJUST TO MAKE IT BEARABLE TO WASH HANDS.
Location: Dish machine area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE DUMP SINK DRAIN LINE CLOGGED. PLEASE REPAIR SO SINK DRAINS PROPERLY. 2. WATER IN HAND SINK IN BACK KITCHEN AREA ACROSS FROM DISH MACHINE IS EXCEEDINGLY HOT. PLEASE ADJUST TO MAKE IT BEARABLE TO WASH HANDS.
Location: Kitchen (back)
Equipment: Hand sink
- 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 QUAT SANITIZER NOT MEASURING. PLEASE ENSURE IN PLACE QUAT SANITIZER BUCKETS MEASURE 200 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: EMPLOYEE PERSONAL ITEMS BEING STORED ON TOP OF PREP TABLE IN BACK KITCHEN AREA. PLEASE STORE ALL EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT AREAS.
Location: Prep 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: RUST BUILD UP ON EXHAUST HOOD. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING. RECHECK; PROVIDE SERVICE TO HAVE RUST BUILD UP REMOVED ON EXHAUST HOOD IN PASTA PREP AREA.
Location: Kitchen
- 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: MILDEW BUILD UP ON WALLS IN DISHMACHINE AREA. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OBESERVED CALCIUM BUILD UP ON INSIDE OF DISH MACHINE. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED WITH HANDLE TOUCHING THE ICE. PLEASE STORE SO HANDLE IS VERTICLE AND NOT TOUCHING ICE.
Location: Kitchen (back)
Equipment: Ice machine
|
12/11/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: TOMATOES, SOUR CREAM AND OTHER FOOD ITEMS MEASURED BETWEEN 45 AND 48 DEGREES F. PLEASE ENSURE ALL COLD ITEMS ARE HELD AT 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: Cold top
- 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: SPRAY BOTTLE WITH PINK LIQUID NEAR MOP SINK IS NOT LABELED. PLEASE LABEL ALL CHEMICALS AND TOXICS TO THEIR CONTENTS.
Location: Kitchen (back)
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF GLASS KLEEN STORED NEAR PAPER TOWELS AND SINGLE USE UTENSILS ON LOWER SHELF OF SHELVING HOLDING ICED TEA MACHINE. ANOTHER BOTTLE OF GLASS KLEEN STORED IN CABINET BY CASH REGISTER NEXT TO TOOTHPICKS. PLEASE KEEP ALL CHEMICALS AND TOXICS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLE OF GLASS KLEEN STORED NEAR PAPER TOWELS AND SINGLE USE UTENSILS ON LOWER SHELF OF SHELVING HOLDING ICED TEA MACHINE. ANOTHER BOTTLE OF GLASS KLEEN STORED IN CABINET BY CASH REGISTER NEXT TO TOOTHPICKS. PLEASE KEEP ALL CHEMICALS AND TOXICS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Service counter
- 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: DISHMACHINE NOT SANITIZING AT THE CORRECT CONCENTRATION. DISHMACHINE NEEDS TO SANITIZE AT 50 PPM.
Location: Dish machine area
Equipment: Dishmachine
- 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: SHREDDED CHEESE AND PASTA IN WALK IN COOLER MISSING DATE MARKING. PLEASE PROVIDE DATE MARKING.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE IN KNIFE HOLDER SOILED. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Knife/utensil rack
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE DUMP SINK DRAIN LINE CLOGGED. PLEASE REPAIR SO SINK DRAINS PROPERLY. 2. WATER IN HAND SINK IN BACK KITCHEN AREA ACROSS FROM DISH MACHINE IS EXCEEDINGLY HOT. PLEASE ADJUST TO MAKE IT BEARABLE TO WASH HANDS.
Location: Dish machine area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. DISH MACHINE DUMP SINK DRAIN LINE CLOGGED. PLEASE REPAIR SO SINK DRAINS PROPERLY. 2. WATER IN HAND SINK IN BACK KITCHEN AREA ACROSS FROM DISH MACHINE IS EXCEEDINGLY HOT. PLEASE ADJUST TO MAKE IT BEARABLE TO WASH HANDS.
Location: Kitchen (back)
Equipment: Hand sink
- 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 QUAT SANITIZER NOT MEASURING. PLEASE ENSURE IN PLACE QUAT SANITIZER BUCKETS MEASURE 200 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: EMPLOYEE PERSONAL ITEMS BEING STORED ON TOP OF PREP TABLE IN BACK KITCHEN AREA. PLEASE STORE ALL EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT AREAS.
Location: Prep 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: RUST BUILD UP ON EXHAUST HOOD. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MILDEW BUILD UP ON WALLS IN DISHMACHINE AREA. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: OBESERVED CALCIUM BUILD UP ON INSIDE OF DISH MACHINE. PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING TO PREVENT BUILD UP.
Location: Dish machine area
Equipment: Dishmachine
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: ICE SCOOP STORED WITH HANDLE TOUCHING THE ICE. PLEASE STORE SO HANDLE IS VERTICLE AND NOT TOUCHING ICE.
Location: Kitchen (back)
Equipment: Ice machine
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12/04/2012 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD EMPLOYEE WAS CONSUMING FOOD IN BACK PREP AREA. ENSURE ALL EMPLOYEES CONSUME FOOD IN AREAS WHERE NO FOOD PREP IS PERFORMED (DINING ROOM, OFFICE)
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACK SUPPORT INSIDE REACH IN PREP COOLER CONTAINING HOT DOGS COVERED WITH RUST. RESURFACE.2. MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES/UTENSILS SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NOT FUNCTIONING LOCATED IN BACK PREP AREA. PROVIDE REPAIR TO HAND SINK.
Location: Prep area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING PASTA/DISH PREP WAS NOT WEARING A HAIR RESTRAINT.
- 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. VENTS ABOVE TILT KETTLES SOILED WITH RUST BUILD UP ON ALL SURFACES. BITS OF EXHAUST DEBRIS OBSERVED ON KETTLE LIDS. CLEAN ENTIRE SURFACE TO PREVENT POSSIBLE CONTAMINATION OF FOOD IN SKILLETS BELOW. CORRECTED.2. REMOVE BUILD UP/DUST ON AIR VENTS IN FRONT AND BACK PREP AREA.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE VENTS CLEANED OR REPLACED.
Location: Kitchen
- 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 VISIBLE THERMOMETERS INSIDE REACH IN PREP COOLER CONTAINING HOT DOGS ON COOK LINE AND INSIDE REACH IN PASTA COOLER.
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: KICK TRAY SOILED WITH BUILD UP LOCATED INSIDE ICE MACHINE. CLEAN AND SANITIZE.
Location: Kitchen
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08/28/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD EMPLOYEE WAS CONSUMING FOOD IN BACK PREP AREA. ENSURE ALL EMPLOYEES CONSUME FOOD IN AREAS WHERE NO FOOD PREP IS PERFORMED (DINING ROOM, OFFICE)
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACK SUPPORT INSIDE REACH IN PREP COOLER CONTAINING HOT DOGS COVERED WITH RUST. RESURFACE.2. MAGNETIC STRIP CONTAINING CLEAN AND SANITIZED KNIVES/UTENSILS SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE ALL RUST BUILD UP.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NOT FUNCTIONING LOCATED IN BACK PREP AREA. PROVIDE REPAIR TO HAND SINK.
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEE PREPARING PASTA/DISH PREP WAS NOT WEARING A HAIR RESTRAINT.
- 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. VENTS ABOVE TILT KETTLES SOILED WITH RUST BUILD UP ON ALL SURFACES. BITS OF EXHAUST DEBRIS OBSERVED ON KETTLE LIDS. CLEAN ENTIRE SURFACE TO PREVENT POSSIBLE CONTAMINATION OF FOOD IN SKILLETS BELOW. 2. REMOVE BUILD UP/DUST ON AIR VENTS IN FRONT AND BACK PREP AREA.
Location: Kitchen
- Readable thermometer
Thermometer not designed to be easily readable.
Correction: Provide easily readable thermometer.
Comments: PROVIDE VISIBLE THERMOMETERS INSIDE REACH IN PREP COOLER CONTAINING HOT DOGS ON COOK LINE AND INSIDE REACH IN PASTA COOLER.
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: KICK TRAY SOILED WITH BUILD UP LOCATED INSIDE ICE MACHINE. CLEAN AND SANITIZE.
Location: Kitchen
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08/21/2012 | 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 TOP COOLER HOLDING FOODS BETWEEN 44 AND 51 DEGREES F. REPAIR/ADJUST TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: UNLABLED SPRAY BOTTLE CONTAINING CLEANING PRODUCT STORED ON DISH MACHINE. PROVIDE PROPER LABELING AND STORE CLEANING PRODUCT IN A DESIGNATED LOCATION.
Location: Dish machine area
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TUBS OF SHREDDED CHEESE AND PASTA MISSING 7 DAY EXPIRATION DATE MARK.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING UTENSILS SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE RUST.
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BROKEN FAUCET LOCATED AT HAND SINK LOCATED NEAR DISH MACHINE. HOT OR COLD WATER NOT AVAILABLE. PROVIDE REPAIR TO RESTORE HOT AND COLD WATER TO HAND SINK.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: TILES BROKEN AT THE BASE OF THE WALL NEAR TILT KETTLE. PROVIDE REPAIR.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF COOKED SPAGHETTI STORED COVERED HOLDING AT 52 DEGREES F. ENSURE PASTA HAS BEEN COOLED DOWN TO 41 DEGREES BEFORE COVERED AND STORED INSIDE WALK IN COOLER.RECHECK: TWO LARGE CONTAINERS OF PASTA PREPARED IN AFTERNOON STORED COVERED HOLDING AT 48 DEGREES F. USE PROPER COOLING METHODS TO ENSURE PASTA HAS COOLED FROM 135 TO 70 IN TWO HOURS AND FROM 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.
Location: 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: PROVIDE A THERMOMETER INSIDE REACH IN COLD TOP COOLER.
Location: Cook line
|
04/27/2012 | Recheck |
- 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 TOP COOLER HOLDING FOODS BETWEEN 44 AND 51 DEGREES F. REPAIR/ADJUST TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: UNLABLED SPRAY BOTTLE CONTAINING CLEANING PRODUCT STORED ON DISH MACHINE. PROVIDE PROPER LABELING AND STORE CLEANING PRODUCT IN A DESIGNATED LOCATION.
Location: Dish machine area
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TUBS OF SHREDDED CHEESE AND PASTA MISSING 7 DAY EXPIRATION DATE MARK.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING UTENSILS SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE RUST.
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BROKEN FAUCET LOCATED AT HAND SINK LOCATED NEAR DISH MACHINE. HOT OR COLD WATER NOT AVAILABLE. PROVIDE REPAIR TO RESTORE HOT AND COLD WATER TO HAND SINK.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: TILES BROKEN AT THE BASE OF THE WALL NEAR TILT KETTLE. PROVIDE REPAIR.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF COOKED SPAGHETTI STORED COVERED HOLDING AT 52 DEGREES F. ENSURE PASTA HAS BEEN COOLED DOWN TO 41 DEGREES BEFORE COVERED AND STORED INSIDE WALK IN COOLER.RECHECK: TWO LARGE CONTAINERS OF PASTA PREPARED IN AFTERNOON STORED COVERED HOLDING AT 48 DEGREES F. USE PROPER COOLING METHODS TO ENSURE PASTA HAS COOLED FROM 135 TO 70 IN TWO HOURS AND FROM 70 TO 41 DEGREES F WITHIN FOUR MORE HOURS.
Location: 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: PROVIDE A THERMOMETER INSIDE REACH IN COLD TOP COOLER.
Location: Cook line
|
04/19/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP COOLER HOLDING FOODS BETWEEN 44 AND 51 DEGREES F. REPAIR/ADJUST TO HOLD FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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: UNLABLED SPRAY BOTTLE CONTAINING CLEANING PRODUCT STORED ON DISH MACHINE. PROVIDE PROPER LABELING AND STORE CLEANING PRODUCT IN A DESIGNATED LOCATION.
Location: Dish machine area
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: TUBS OF SHREDDED CHEESE AND PASTA MISSING 7 DAY EXPIRATION DATE MARK.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING UTENSILS SOILED WITH RUST. CLEAN THOROUGHLY TO REMOVE RUST.
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: BROKEN FAUCET LOCATED AT HAND SINK LOCATED NEAR DISH MACHINE. HOT OR COLD WATER NOT AVAILABLE. PROVIDE REPAIR TO RESTORE HOT AND COLD WATER TO HAND SINK.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: TILES BROKEN AT THE BASE OF THE WALL NEAR TILT KETTLE. PROVIDE REPAIR.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: LARGE CONTAINER OF COOKED SPAGHETTI STORED COVERED HOLDING AT 52 DEGREES F. ENSURE PASTA HAS BEEN COOLED DOWN TO 41 DEGREES BEFORE COVERED AND STORED INSIDE WALK IN COOLER.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE REACH IN COLD TOP COOLER.
Location: Cook line
|
04/11/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CLEANING SPRAY BOTTLES WITH SOLUTIONS INSIDE STORED UNLABLED LOCATED IN CHEMICAL STORAGE AREA.
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING. REPAIR MACHINE TO SANITIZE AT 50 PPM CHLORINE. SANITIZE CLEAN DISH WARE AT THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED WITHOUT LID AND STRAW IN FOOD PREP AREA. PROVIDE A LID AND STRAW TO ALL EMPLOYEE DRINK CUPS IN FOOD PREP AREAS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLOCK SOILED WITH RUST. REPLACE IF RUST CANNOT BE REMOVED.
- 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: PROVIDE HAIR RESTRAINT FOR FOOD HANDLERS WORKING ON COOK LINE.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE STORED ON SHELF BELOW COUNTER TOP NEXT TO CONDIMENTS. STORE PERSONAL ITEMS AWAY FROM FOOD.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO LARGE BULK CONTAINERS OF COOKED PASTA AND TWO SMALLER STORED COVERED WERE HOLDING AT 60 DEGREES F PREPARED AT 2:00 PM. . PASTA SHOULD BE COOLED TO 41 DEGREES BEFORE COVERING. NOTE THE GUIDELINES FOR COOLING POTENTIALLY HAZARDOUS FOODS: 135 DEGREES TO 70 DEGREES WITHIN 2 HOURS AND 70 TO 41 DEGREES WITHIN FOUR MORE HOURS.
|
12/21/2011 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: CLEANING SPRAY BOTTLES WITH SOLUTIONS INSIDE STORED UNLABLED LOCATED IN CHEMICAL STORAGE AREA.
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING. REPAIR MACHINE TO SANITIZE AT 50 PPM CHLORINE. SANITIZE CLEAN DISH WARE AT THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED WITHOUT LID AND STRAW IN FOOD PREP AREA. PROVIDE A LID AND STRAW TO ALL EMPLOYEE DRINK CUPS IN FOOD PREP AREAS.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLOCK SOILED WITH RUST. REPLACE IF RUST CANNOT BE REMOVED.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: PROVIDE HAIR RESTRAINT FOR FOOD HANDLERS WORKING ON COOK LINE.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE STORED ON SHELF BELOW COUNTER TOP NEXT TO CONDIMENTS. STORE PERSONAL ITEMS AWAY FROM FOOD.
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: TWO LARGE BULK CONTAINERS OF COOKED PASTA AND TWO SMALLER STORED COVERED WERE HOLDING AT 60 DEGREES F PREPARED AT 2:00 PM. . PASTA SHOULD BE COOLED TO 41 DEGREES BEFORE COVERING. NOTE THE GUIDELINES FOR COOLING POTENTIALLY HAZARDOUS FOODS: 135 DEGREES TO 70 DEGREES WITHIN 2 HOURS AND 70 TO 41 DEGREES WITHIN FOUR MORE HOURS.
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12/14/2011 | Routine |
Restaurant representatives - add corrected or new information about SKYLINE CHILI, 6689 E 82ND ST, Indianapolis, IN »