- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tank for soda not restrained.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. True brand reach-in cooler with glass door: ambient temp inside unit at 50, digital readout reading 44. Adjust/repair/replace as needed so all cold foods are held at 41 or below. RECHECK 5/12/14: COOLER READING 46 F, NOTHING BEING STORED IN IT AT THIS TIME; REPAIR IS SCHEDULED FOR THIS WEEK..2. Right hand part of salad prep top> Garlic at 46, cooked potato at 48. Found airflow to this side was partially blocked.Keep an eye on temps, adjust/repair if needed. Other side of prep top and reach-in underneath temping OK. CORRECTED
Location: Kitchen
Equipment: Reach 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: 1. True brand reach-in cooler with glass door: ambient temp inside unit at 50, digital readout reading 44. Adjust/repair/replace as needed so all cold foods are held at 41 or below. RECHECK 5/12/14: COOLER READING 46 F, NOTHING BEING STORED IN IT AT THIS TIME; REPAIR IS SCHEDULED FOR THIS WEEK..2. Right hand part of salad prep top> Garlic at 46, cooked potato at 48. Found airflow to this side was partially blocked.Keep an eye on temps, adjust/repair if needed. Other side of prep top and reach-in underneath temping OK. CORRECTED
Location: Prep area
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Main prep area: dirty knife placed on clean rack.2. Salad/dessert station: dirty knife and veggie peeler on clean knife rack.Ensure all staff know that only clean knives should be on racks for use. Return all dirty utensils to dish area.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Main prep area: dirty knife placed on clean rack.2. Salad/dessert station: dirty knife and veggie peeler on clean knife rack.Ensure all staff know that only clean knives should be on racks for use. Return all dirty utensils to dish area.
Location: Prep area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Entrance to dish machine area: clean steam table pans had fallen on floor. Ensure clean dishes and utensils are kept off floor and protected from contamination,
Location: Dish machine area
- 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: Crumbs and soil on floor in dry storage area. Sweep and mop. Set up regular schedule for cleaning this area.
Location: Dry storage
- 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: Reach in near back of kitchen: uncovered cake. Corrected on site, thanks.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior of trash can in dish machine area shows excessive soil. Clean; schedule regular cleaning. 2. Bottom of toaster in salad prep area had excesive crumb accumulation. Clean, schedule regular cleaning.3. Fan guards in walk-in cooler: excessive dust build up. Clean.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior of trash can in dish machine area shows excessive soil. Clean; schedule regular cleaning. 2. Bottom of toaster in salad prep area had excesive crumb accumulation. Clean, schedule regular cleaning.3. Fan guards in walk-in cooler: excessive dust build up. Clean.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior of trash can in dish machine area shows excessive soil. Clean; schedule regular cleaning. 2. Bottom of toaster in salad prep area had excesive crumb accumulation. Clean, schedule regular cleaning.3. Fan guards in walk-in cooler: excessive dust build up. Clean.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Spray nozzle above garbage disposal in dish machine area not sealed to hose, water spraying out when in use. Repair. RECHECK 5/12/14: Violation written incorrectly at inspection; leak is actually taking place near faucet at bottom of plumbing for hose. Repair. Inspector will check for this at next routine inspection.
Location: Dish machine area
Equipment: Dump sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Scoop in high gluten flour bin in contact with contents. Always store scoops in bulk bins with handle up, or provide rack. Corrected on site, thanks.
Location: Kitchen
Equipment: Bulk food containers
|
05/12/2014 | 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: CO2 tank for soda not restrained.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. True brand reach-in cooler with glass door: ambient temp inside unit at 50, digital readout reading 44. Adjust/repair/replace as needed so all cold foods are held at 41 or below. 2. Right hand part of salad prep top> Garlic at 46, cooked potato at 48. Found airflow to this side was partially blocked.Keep an eye on temps, adjust/repair if needed. Other side of prep top and reach-in underneath temping OK.
Location: Kitchen
Equipment: Reach 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: 1. True brand reach-in cooler with glass door: ambient temp inside unit at 50, digital readout reading 44. Adjust/repair/replace as needed so all cold foods are held at 41 or below. 2. Right hand part of salad prep top> Garlic at 46, cooked potato at 48. Found airflow to this side was partially blocked.Keep an eye on temps, adjust/repair if needed. Other side of prep top and reach-in underneath temping OK.
Location: Prep area
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Main prep area: dirty knife placed on clean rack.2. Salad/dessert station: dirty knife and veggie peeler on clean knife rack.Ensure all staff know that only clean knives should be on racks for use. Return all dirty utensils to dish area.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Main prep area: dirty knife placed on clean rack.2. Salad/dessert station: dirty knife and veggie peeler on clean knife rack.Ensure all staff know that only clean knives should be on racks for use. Return all dirty utensils to dish area.
Location: Prep area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Entrance to dish machine area: clean steam table pans had fallen on floor. Ensure clean dishes and utensils are kept off floor and protected from contamination,
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Crumbs and soil on floor in dry storage area. Sweep and mop. Set up regular schedule for cleaning this area.
Location: Dry storage
- 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: Reach in near back of kitchen: uncovered cake. Corrected on site, thanks.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior of trash can in dish machine area shows excessive soil. Clean; schedule regular cleaning. 2. Bottom of toaster in salad prep area had excesive crumb accumulation. Clean, schedule regular cleaning.3. Fan guards in walk-in cooler: excessive dust build up. Clean.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior of trash can in dish machine area shows excessive soil. Clean; schedule regular cleaning. 2. Bottom of toaster in salad prep area had excesive crumb accumulation. Clean, schedule regular cleaning.3. Fan guards in walk-in cooler: excessive dust build up. Clean.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Exterior of trash can in dish machine area shows excessive soil. Clean; schedule regular cleaning. 2. Bottom of toaster in salad prep area had excesive crumb accumulation. Clean, schedule regular cleaning.3. Fan guards in walk-in cooler: excessive dust build up. Clean.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Spray nozzle above garbage disposal in dish machine area not sealed to hose, water spraying out when in use. Repair.
Location: Dish machine area
Equipment: Dump sink
- 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: Scoop in high gluten flour bin in contact with contents. Always store scoops in bulk bins with handle up, or provide rack. Corrected on site, thanks.
Location: Kitchen
Equipment: Bulk food containers
|
05/02/2014 | 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: Roasted chicken cooling next to warming units at 67 at 1:30 pm. Said came out of oven about 12:45 pm. Chef placed chicken in walk-in to finish cooling, corrected on site.
Location: Kitchen
- 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: Meat and vegetables on separate but adjacent shelves in walk-in. Pork loin touching zucchini. Store further apart or provide deeper container for meat so that raw meat does not contact vegetables.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Several opened packages of cheese in walk-in not date marked. Please mark with date that package was opened.2. Package of cooked meat in reach-in cooler next to salad prep area not date marked. Please mark with date food was opened or prepared.
Location: Kitchen
Equipment: Walk in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Several opened packages of cheese in walk-in not date marked. Please mark with date that package was opened.2. Package of cooked meat in reach-in cooler next to salad prep area not date marked. Please mark with date food was opened or prepared.
Location: Prep area
Equipment: Reach in cooler
- 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 keys on shelf with food and equipment. Store personal items away from food and equipment. Corrected on site.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Some dust accumulating on fan housings in walk-in. Clean. ** 10/11/13 STILL NEED FANS CLEANED, PLEASE **2. Clean under prep tables, as well as metal shelving, with greater frequency, throughout kitchen. **CORRECTED 10/11**
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Some dust accumulating on fan housings in walk-in. Clean. ** 10/11/13 STILL NEED FANS CLEANED, PLEASE **2. Clean under prep tables, as well as metal shelving, with greater frequency, throughout kitchen. **CORRECTED 10/11**
Location: Kitchen
Equipment: Prep table
- 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: 1. Some scoops for bulk bins (high gluten flour, panko) stored in contact with contents. Store with handle out of product. 2. Knives stored between wire rack and wall in salad prep area.
Location: Prep area
|
10/11/2013 | 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: Roasted chicken cooling next to warming units at 67 at 1:30 pm. Said came out of oven about 12:45 pm. Chef placed chicken in walk-in to finish cooling, corrected on site.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Meat and vegetables on separate but adjacent shelves in walk-in. Pork loin touching zucchini. Store further apart or provide deeper container for meat so that raw meat does not contact vegetables.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Several opened packages of cheese in walk-in not date marked. Please mark with date that package was opened.2. Package of cooked meat in reach-in cooler next to salad prep area not date marked. Please mark with date food was opened or prepared.
Location: Kitchen
Equipment: Walk in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. Several opened packages of cheese in walk-in not date marked. Please mark with date that package was opened.2. Package of cooked meat in reach-in cooler next to salad prep area not date marked. Please mark with date food was opened or prepared.
Location: Prep area
Equipment: Reach in cooler
- 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: Employee keys on shelf with food and equipment. Store personal items away from food and equipment. Corrected on site.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Some dust accumulating on fan housings in walk-in. Clean.2. Clean under prep tables, as well as metal shelving, with greater frequency, throughout kitchen.
Location: Kitchen
Equipment: Cooler/freezer combo
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Some dust accumulating on fan housings in walk-in. Clean.2. Clean under prep tables, as well as metal shelving, with greater frequency, throughout kitchen.
Location: Kitchen
Equipment: Prep table
- 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: 1. Some scoops for bulk bins (high gluten flour, panko) stored in contact with contents. Store with handle out of product. 2. Knives stored between wire rack and wall in salad prep area.
Location: Prep area
|
10/04/2013 | Routine |
- 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. CLEAN SOILED FLOOR AREAS BENEATH EQUIPMENT IN BAR; FLOOR BENEATH EQUIPMENT OPPOSITE WAITER AREA.
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. PLEASE PROVIDE THERMOMETER IN 2-DOOR REACH IN ALONG COOK'S LINE AND BAR UPRIGHT PEPSI COOLER WITH MILK.
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. PLEASE PROVIDE THERMOMETER IN 2-DOOR REACH IN ALONG COOK'S LINE AND BAR UPRIGHT PEPSI COOLER WITH MILK.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. LOWER DRAWER OF COOLER BELOW FISH; WIRE RACK NEAR NEW MAKE TABLE COOLER; WAIT STAFF DUMP SINK AND ASSOCIATED AREA; SHELVING BELOW GRILL.
Location: Kitchen (back)
Equipment: Cooler drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. LOWER DRAWER OF COOLER BELOW FISH; WIRE RACK NEAR NEW MAKE TABLE COOLER; WAIT STAFF DUMP SINK AND ASSOCIATED AREA; SHELVING BELOW GRILL.
Location: Wait staff area
Equipment: Dump sink
- 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. PLEASE CLEAN SOILED BULK BINS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PAN OF WATER BENEATH 3-BAY IN BAR. ELIMINATE LEAKS.
Location: Bar
Equipment: 3-bay
|
04/04/2013 | Recheck |
- 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. CLEAN SOILED FLOOR AREAS BENEATH EQUIPMENT IN BAR; FLOOR BENEATH EQUIPMENT OPPOSITE WAITER AREA.
Location: Kitchen
- 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. PLEASE PROVIDE THERMOMETER IN 2-DOOR REACH IN ALONG COOK'S LINE AND BAR UPRIGHT PEPSI COOLER WITH MILK.
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. PLEASE PROVIDE THERMOMETER IN 2-DOOR REACH IN ALONG COOK'S LINE AND BAR UPRIGHT PEPSI COOLER WITH MILK.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. LOWER DRAWER OF COOLER BELOW FISH; WIRE RACK NEAR NEW MAKE TABLE COOLER; WAIT STAFF DUMP SINK AND ASSOCIATED AREA; SHELVING BELOW GRILL.
Location: Kitchen (back)
Equipment: Cooler drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. LOWER DRAWER OF COOLER BELOW FISH; WIRE RACK NEAR NEW MAKE TABLE COOLER; WAIT STAFF DUMP SINK AND ASSOCIATED AREA; SHELVING BELOW GRILL.
Location: Wait staff area
Equipment: Dump sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals. PLEASE CLEAN SOILED BULK BINS.
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PAN OF WATER BENEATH 3-BAY IN BAR. ELIMINATE LEAKS.
Location: Bar
Equipment: 3-bay
|
03/27/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW HAMBURGER STORED ABOVE OTHER FOOD . PLEASE STORE BELOW .
Location: Cook line
Equipment: Upright cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting. HOODS
Location: -
- 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: Kitchen
Equipment: Upright 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.
Location: Bar
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE GASKETS OF THE PASTRY COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
|
11/14/2012 | Routine |
- CO2 tanks unrestrained (corrected)
CO2 tanks unrestrained.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board work surface in prep area of kitchen near office. New cutting board is on order.
Location: Prep area
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly. (Pots and pans on storage rack)
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, and/or ceilings soiled.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, and/or ceilings soiled.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Torn/damaged door gasket on walk in cooler door; and torn/damaged door gasket on the Delfield reach in cooler in kitchen near cookline area.
Location: Cook line
Equipment: Delfield cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Torn/damaged door gasket on walk in cooler door; and torn/damaged door gasket on the Delfield reach in cooler in kitchen near cookline area.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. (old soiled aluminum foil liner on shelving in salad prep area of kitchen) (Some cooler door gaskets)
Location: Prep area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. (old soiled aluminum foil liner on shelving in salad prep area of kitchen) (Some cooler door gaskets)
Location: Kitchen
Equipment: Reach in cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Location: Bar
Equipment: Ice bin
|
06/29/2012 | Recheck |
- CO2 tanks unrestrained
CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ... (CO2 tank at bar)
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board work surface in prep area of kitchen near office.
Location: Prep area
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly. (Pots and pans on storage rack)
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall behind grill under hood and ceiling tiles around ceiling vent in dish machine area of kitchen.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean wall behind grill under hood and ceiling tiles around ceiling vent in dish machine area of kitchen.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Torn/damaged door gasket on walk in cooler door; and torn/damaged door gasket on the Delfield reach in cooler in kitchen near cookline area.
Location: Cook line
Equipment: Delfield cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Torn/damaged door gasket on walk in cooler door; and torn/damaged door gasket on the Delfield reach in cooler in kitchen near cookline area.
Location: Kitchen
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. (old soiled aluminum foil liner on shelving in salad prep area of kitchen) (Some cooler door gaskets)
Correction: Remove aluminum foil and clean shelving; Check door gaskets on reach in coolers and clean as needed.
Location: Prep area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. (old soiled aluminum foil liner on shelving in salad prep area of kitchen) (Some cooler door gaskets)
Correction: Remove aluminum foil and clean shelving; Check door gaskets on reach in coolers and clean as needed.
Location: Kitchen
Equipment: Reach in cooler
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: Keep handle of ice scoop out of contact with drink ice at bar ice bin.
Comments: Corrected during inspection
Location: Bar
Equipment: Ice bin
|
06/13/2012 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly. (Blac beans cooling at 68 F)
Location: Prep area
- Hand sink location blocked (corrected)
Hand washing facilities not properly accessible. (Hand sink was blocked by hot box unit)
Location: Kitchen
Equipment: Hand sink
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Location: Dry storage
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
|
02/01/2012 | Super Bowl Recheck |
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly. (Blac beans cooling at 68 F)
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: Corrected during inspection: Black beans placed on ice to increase cool down.
Location: Prep area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly accessible. (Hand sink was blocked by hot box unit)
Correction: A hand washing facility shall be accessible at all times.
Comments: Corrected during inspection
Location: Kitchen
Equipment: Hand sink
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Need to invert pots and pans on wire rack shelving.
Location: Kitchen
- 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: Need to label bulk plastic containers on shelving in side dry storage room area.
Location: Dry storage
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Corrected during inspection: Spoke to chef about changing gloves after handling dirty dishes before preparing ready to eat foods.
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01/30/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about SKYLINE CLUB, 1 AMERICAN SQ 36TH FLOOR SQ, Indianapolis, IN »