- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are drain flies prsent near 2-bay next to smoker.
Location: Kitchen (back)
- 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: The in-place sanatizer is reading 400 ppm. Use test strips to ensure a concentration of 200 ppm.
Location: Kitchen (back)
|
11/13/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3/18/2014: ELIMINATE FLYING INSECTS FROM KITCHEN, WAIT STAFF AREA AND SERVICE COUNTER. FOLLOW STEPS 1-8 AS LISTED IN THE END OF THE LINE INSPECTION CONDUCTED 3/18/14.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3/18/2014: ELIMINATE FLYING INSECTS FROM KITCHEN, WAIT STAFF AREA AND SERVICE COUNTER. FOLLOW STEPS 1-8 AS LISTED IN THE END OF THE LINE INSPECTION CONDUCTED 3/18/14.
Location: Service counter
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 3/18/2014: USE DESIGNATED HAND SINK IN KITCHEN AREA TO WASH HANDS BEFORE HANDLING FOOD OR EQUIPMENT IN THAT AREA. HAND SINK WAS DRY AND SOILED.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 3/18/2014: REPLACE FOOD CONTAINERS WHEN CONTAMINATED WITH ANOTHER FOOD ITEM. CONTAINER OF CHERRIES NEXT TO REACH-IN FREEZER (STRAWBERRIES, WHIP CREAM AND MILK) IS FULL OF FOOD SPECKS OF A DIFFERENT COLOR.
Location: Service counter
Equipment: reach in freezer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 3/18/2014: MAINTAIN HAND SINK IN CLEAN CONDITION. HAND SINK IN KITCHEN IS SOILED.
Location: Kitchen
Equipment: Hand sink
- 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: 3/14/2014: MAINTAIN SINGLE SERVICE AND FOOD CONTACT ITEMS AT LEAST 5 INCHES FROM DESIGNATED HAND SINK. SINGLE SERVICE CUPS AND LIDS ARE PLACED DIRECTLY NEXT TO THE HAND SINK. HAND WASHING CONTAMINATES ANY ITEMS WITHIN 5 INCHES (AND MORE).
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/18/2014: (1) CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLER IN KITCHEN AND REACH-IN COOLER IN KITCHEN AREA FOR WAIT STAFF. CLEAN AND SANITIZE WIRE SHELVING. INTERIORS AND SHELVES OF COOLERS ARE HEAVILY SOILED. (2) CLEAN AND SANITIZE INTERIOR OF FREEZER HOLDING STRAWBERRIES, WHIP CREAM AND MILK AT THE SERVICE COUNTER. FREEZER BOTTOM IS HEAVILY SOILED AND DEBRIS HAS BUILT UP.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/18/2014: (1) CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLER IN KITCHEN AND REACH-IN COOLER IN KITCHEN AREA FOR WAIT STAFF. CLEAN AND SANITIZE WIRE SHELVING. INTERIORS AND SHELVES OF COOLERS ARE HEAVILY SOILED. (2) CLEAN AND SANITIZE INTERIOR OF FREEZER HOLDING STRAWBERRIES, WHIP CREAM AND MILK AT THE SERVICE COUNTER. FREEZER BOTTOM IS HEAVILY SOILED AND DEBRIS HAS BUILT UP.
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/18/2014: (1) CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLER IN KITCHEN AND REACH-IN COOLER IN KITCHEN AREA FOR WAIT STAFF. CLEAN AND SANITIZE WIRE SHELVING. INTERIORS AND SHELVES OF COOLERS ARE HEAVILY SOILED. (2) CLEAN AND SANITIZE INTERIOR OF FREEZER HOLDING STRAWBERRIES, WHIP CREAM AND MILK AT THE SERVICE COUNTER. FREEZER BOTTOM IS HEAVILY SOILED AND DEBRIS HAS BUILT UP.
Location: Service counter
Equipment: reach in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 3/18/2014: REPLACE PAPER TOWELS AT HAND SINK WHEN ROLL/STACK IS FINISHED. NO PAPER TOWELS AT HAND SINK AT SERVICE COUNTER AREA.
Location: Service counter
Equipment: Hand sink
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 3/18/2014: CLEAN AND SANITIZE 3-BAY SINK IN DISH MACHINE AREA. SINKS AND DRAINBOARDS ARE SOILED.
Location: Dish machine area
Equipment: 3-bay
- 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: 3/18/2014: STORE IN USE UTENSIL IN FOOD ITEM OR AT WORK STATION (HOLD FOR 4 HOURS AND REPLACE). KNIVES AND TONGS STORED IN SANITIZER BUCKET IN MAIN KITCHEN. SANITIZER IS A FOOD CONTAMINATE WHEN USED IN THIS WAY. SANITIZER IS SAFE AROUND FOOD AND FOOD CONTACT ITEMS, BUT NOT SAFE TO PUT INTO FOOD.
Location: Kitchen
Equipment: Prep table
|
03/25/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3/18/2014: ELIMINATE FLYING INSECTS FROM KITCHEN, WAIT STAFF AREA AND SERVICE COUNTER. FOLLOW STEPS 1-8 AS LISTED IN THE END OF THE LINE INSPECTION CONDUCTED 3/18/14.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 3/18/2014: ELIMINATE FLYING INSECTS FROM KITCHEN, WAIT STAFF AREA AND SERVICE COUNTER. FOLLOW STEPS 1-8 AS LISTED IN THE END OF THE LINE INSPECTION CONDUCTED 3/18/14.
Location: Service counter
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 3/18/2014: USE DESIGNATED HAND SINK IN KITCHEN AREA TO WASH HANDS BEFORE HANDLING FOOD OR EQUIPMENT IN THAT AREA. HAND SINK WAS DRY AND SOILED.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 3/18/2014: REPLACE FOOD CONTAINERS WHEN CONTAMINATED WITH ANOTHER FOOD ITEM. CONTAINER OF CHERRIES NEXT TO REACH-IN FREEZER (STRAWBERRIES, WHIP CREAM AND MILK) IS FULL OF FOOD SPECKS OF A DIFFERENT COLOR.
Location: Service counter
Equipment: reach in freezer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 3/18/2014: MAINTAIN HAND SINK IN CLEAN CONDITION. HAND SINK IN KITCHEN IS SOILED.
Location: Kitchen
Equipment: Hand sink
- Single Service/Equipment storage
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: 3/14/2014: MAINTAIN SINGLE SERVICE AND FOOD CONTACT ITEMS AT LEAST 5 INCHES FROM DESIGNATED HAND SINK. SINGLE SERVICE CUPS AND LIDS ARE PLACED DIRECTLY NEXT TO THE HAND SINK. HAND WASHING CONTAMINATES ANY ITEMS WITHIN 5 INCHES (AND MORE).
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/18/2014: (1) CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLER IN KITCHEN AND REACH-IN COOLER IN KITCHEN AREA FOR WAIT STAFF. CLEAN AND SANITIZE WIRE SHELVING. INTERIORS AND SHELVES OF COOLERS ARE HEAVILY SOILED. (2) CLEAN AND SANITIZE INTERIOR OF FREEZER HOLDING STRAWBERRIES, WHIP CREAM AND MILK AT THE SERVICE COUNTER. FREEZER BOTTOM IS HEAVILY SOILED AND DEBRIS HAS BUILT UP.
Location: Kitchen
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/18/2014: (1) CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLER IN KITCHEN AND REACH-IN COOLER IN KITCHEN AREA FOR WAIT STAFF. CLEAN AND SANITIZE WIRE SHELVING. INTERIORS AND SHELVES OF COOLERS ARE HEAVILY SOILED. (2) CLEAN AND SANITIZE INTERIOR OF FREEZER HOLDING STRAWBERRIES, WHIP CREAM AND MILK AT THE SERVICE COUNTER. FREEZER BOTTOM IS HEAVILY SOILED AND DEBRIS HAS BUILT UP.
Location: Wait staff area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 3/18/2014: (1) CLEAN AND SANITIZE INTERIORS OF REACH-IN COOLER IN KITCHEN AND REACH-IN COOLER IN KITCHEN AREA FOR WAIT STAFF. CLEAN AND SANITIZE WIRE SHELVING. INTERIORS AND SHELVES OF COOLERS ARE HEAVILY SOILED. (2) CLEAN AND SANITIZE INTERIOR OF FREEZER HOLDING STRAWBERRIES, WHIP CREAM AND MILK AT THE SERVICE COUNTER. FREEZER BOTTOM IS HEAVILY SOILED AND DEBRIS HAS BUILT UP.
Location: Service counter
Equipment: reach in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 3/18/2014: REPLACE PAPER TOWELS AT HAND SINK WHEN ROLL/STACK IS FINISHED. NO PAPER TOWELS AT HAND SINK AT SERVICE COUNTER AREA.
Location: Service counter
Equipment: Hand sink
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 3/18/2014: CLEAN AND SANITIZE 3-BAY SINK IN DISH MACHINE AREA. SINKS AND DRAINBOARDS ARE SOILED.
Location: Dish machine area
Equipment: 3-bay
- 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: 3/18/2014: STORE IN USE UTENSIL IN FOOD ITEM OR AT WORK STATION (HOLD FOR 4 HOURS AND REPLACE). KNIVES AND TONGS STORED IN SANITIZER BUCKET IN MAIN KITCHEN. SANITIZER IS A FOOD CONTAMINATE WHEN USED IN THIS WAY. SANITIZER IS SAFE AROUND FOOD AND FOOD CONTACT ITEMS, BUT NOT SAFE TO PUT INTO FOOD.
Location: Kitchen
Equipment: Prep table
|
03/18/2014 | Routine |
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PLASTIC WRAP FROM RAW CHICKEN CONTAINER IS LAYING ON TOP OF RAW FISH IN AN UNCOVERED PAN NEXT TO IT. WATCH FOR CROSS CONTAMINATION ISSUES WHILE WORKING. STORE RAW CHICKEN AWAY FROM LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER AND BLADE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Can opener
- 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 EXHAUST SYSTEM IS HEAVILY SOILED AND A FIRE HAZARD. HAVE SYSTEM CLEANED AND TAG APPLIED TO HOOD. EXTENSION OF TIME GIVEN. DUE 7/10/2013.
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: CEILING TILES ARE HEAVILY SOILED. REPLACE TILES WITH SMOOTH AND EASILY CLEANABLE TILES. EXTENSION OF TIME GIVEN. DUE 7/10/2013.
Location: Kitchen
- 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: BATTER SCOOP STORED DIRECTLY ON SHELF IN COOLER. PLACE IN SECONDARY CONTAINER OR REMOVE. TONGS ARE LAYING IN PAN OF RAW CHICKEN. STORE WITH HANDLE UP.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
06/26/2013 | Recheck |
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: PLASTIC WRAP FROM RAW CHICKEN CONTAINER IS LAYING ON TOP OF RAW FISH IN AN UNCOVERED PAN NEXT TO IT. WATCH FOR CROSS CONTAMINATION ISSUES WHILE WORKING. STORE RAW CHICKEN AWAY FROM LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER AND BLADE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Can opener
- 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 EXHAUST SYSTEM IS HEAVILY SOILED AND A FIRE HAZARD. HAVE SYSTEM CLEANED AND TAG APPLIED TO HOOD. EXTENSION OF TIME GIVEN. DUE 7/10/2013.
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: CEILING TILES ARE HEAVILY SOILED. REPLACE TILES WITH SMOOTH AND EASILY CLEANABLE TILES. EXTENSION OF TIME GIVEN. DUE 7/10/2013.
Location: Kitchen
- 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: BATTER SCOOP STORED DIRECTLY ON SHELF IN COOLER. PLACE IN SECONDARY CONTAINER OR REMOVE. TONGS ARE LAYING IN PAN OF RAW CHICKEN. STORE WITH HANDLE UP.
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
06/12/2013 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN AND SANITIZE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DO NOT LEAVE DOORS OPEN ON COOLERS AND FREEZERS. CLOSE DOORS WHEN NOT IN USE. DOORS OPEN IS RAISING THE TEMPERATURE INSIDE THE COOLER AND THE FOOD TEMPERATURES. COOLER MUST REMAIN AT 41 DEGREES BELOW EVEN DURING HEAVY USE.
Location: Kitchen
Equipment: Reach in cooler
|
12/18/2012 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CLEAN AND SANITIZE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DO NOT LEAVE DOORS OPEN ON COOLERS AND FREEZERS. CLOSE DOORS WHEN NOT IN USE. DOORS OPEN IS RAISING THE TEMPERATURE INSIDE THE COOLER AND THE FOOD TEMPERATURES. COOLER MUST REMAIN AT 41 DEGREES BELOW EVEN DURING HEAVY USE.
Location: Kitchen
Equipment: Reach in cooler
|
12/11/2012 | Routine |
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: MAINTAIN GLASSWARE 5 INCHES FROM HAND SINK.
Location: Service counter
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE USED 2-BAY SINK TO WASH HANDS. THE DESIGNATED HAND SINK IS TO BE USED FOR HAND WASHING. NO OTHER SINKS MAY BE USED. THE 2-BAY SINK IS FOR FOOD PREP ONLY.
Location: Kitchen
Equipment: 2-bay
- 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: KNIVES BEING STORED IN IN-PLACE SANITIZER BUCKET. DO NOT STORE ANY THING IN IN-PLACE BUCKETS EXCEPT WIPING CLOTHS. UTENSILS MAY BE USED FOR A 4 HOUR TIME PERIOD. AT 4 HOURS UTENSILS SHALL BE SWITCHED FOR CLEAN UTENSILS.
Location: Kitchen
|
07/05/2012 | Recheck |
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: MAINTAIN GLASSWARE 5 INCHES FROM HAND SINK.
Location: Service counter
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: EMPLOYEE USED 2-BAY SINK TO WASH HANDS. THE DESIGNATED HAND SINK IS TO BE USED FOR HAND WASHING. NO OTHER SINKS MAY BE USED. THE 2-BAY SINK IS FOR FOOD PREP ONLY.
Location: Kitchen
Equipment: 2-bay
- 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: KNIVES BEING STORED IN IN-PLACE SANITIZER BUCKET. DO NOT STORE ANY THING IN IN-PLACE BUCKETS EXCEPT WIPING CLOTHS. UTENSILS MAY BE USED FOR A 4 HOUR TIME PERIOD. AT 4 HOURS UTENSILS SHALL BE SWITCHED FOR CLEAN UTENSILS.
Location: Kitchen
|
06/28/2012 | 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: 1. MEATLOAF TESTING AT 48 DEGREES FAHRENHEIT INSIDE TRUE REFRIGERATOR. DISCARDED MEATLOAF. OTHER ITEMS TESTING AT 42 DEGREES FAHRENHEIT. SLIDING DOOR BEING LEFT OPEN FOR LONG PERIODS OF TIME. MONITOR TEMPERATURES OF FOOD ITEMS IN COOLER UNTIL CLOSING THE DOOR BECOMES A HABIT. 2. FOOD ITEMS IN EVANS SLIDING DOOR COOLER ARE TESTING BETWEEN 42-44 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN FOOD ITEMS AT OR BELOW 41 DEGREES FAHRENHEIT. 3. FOOD ITEMS IN SALAD COLD-TOP COOLER ARE TESTING BETWEEN 42-43 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN FOOD ITEMS AT 41 DEGREES FAHRENHEIT OR BELOW.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TOO STRONG IN COOK'S AREA. MEASURING AT 400+PPM. MAINTAIN AT 200+PPM.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: MOVE DRINKING GLASSES AT LEAST 5 INCHES AWAY FROM THE HAND SINK NEAR THE FOUNTAIN SODA SYSTEM.
- 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 THERMOMETERS IN ALL COOLERS. PLACE IN EASILY VIEWABLE AREA IN THE FRONT AREA OF THE COOLER. DO NOT PLACE IN THE BACK OF THE COOLER. DO NOT PLACE NEXT TO THE FAN UNIT. PROVIDE THERMOMETER IN MINI-REFRIGERATOR IN IMBIBE BAR.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVES INSIDE EVANS SLIDING DOOR COOLER. CLEAN, SANITIZE AND MAINTAIN. 2. CLEAN DOOR TRACT OF EVANS SLIDING DOOR COOLER. 3. CLEAN DOOR TRACT OF TRUE REFRIGERATOR. 4. CLEAN AND SANITIZE THE BOTTOM COOLER OF THE SALAD COLD-TOP 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: SODA NOZZLE IN IMBIBE BAR IS SOILED. REMOVE CAP AND WASH, RINSE AND SANITIZE.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HANDTOWELS AT THE HAND SINK NEAR THE FOUNTAIN SODA SYSTEM.
|
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: 1. MEATLOAF TESTING AT 48 DEGREES FAHRENHEIT INSIDE TRUE REFRIGERATOR. DISCARDED MEATLOAF. OTHER ITEMS TESTING AT 42 DEGREES FAHRENHEIT. SLIDING DOOR BEING LEFT OPEN FOR LONG PERIODS OF TIME. MONITOR TEMPERATURES OF FOOD ITEMS IN COOLER UNTIL CLOSING THE DOOR BECOMES A HABIT. 2. FOOD ITEMS IN EVANS SLIDING DOOR COOLER ARE TESTING BETWEEN 42-44 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN FOOD ITEMS AT OR BELOW 41 DEGREES FAHRENHEIT. 3. FOOD ITEMS IN SALAD COLD-TOP COOLER ARE TESTING BETWEEN 42-43 DEGREES FAHRENHEIT. ADJUST COOLER TO MAINTAIN FOOD ITEMS AT 41 DEGREES FAHRENHEIT OR BELOW.
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER TOO STRONG IN COOK'S AREA. MEASURING AT 400+PPM. MAINTAIN AT 200+PPM.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: MOVE DRINKING GLASSES AT LEAST 5 INCHES AWAY FROM THE HAND SINK NEAR THE FOUNTAIN SODA SYSTEM.
- 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 THERMOMETERS IN ALL COOLERS. PLACE IN EASILY VIEWABLE AREA IN THE FRONT AREA OF THE COOLER. DO NOT PLACE IN THE BACK OF THE COOLER. DO NOT PLACE NEXT TO THE FAN UNIT. PROVIDE THERMOMETER IN MINI-REFRIGERATOR IN IMBIBE BAR.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVES INSIDE EVANS SLIDING DOOR COOLER. CLEAN, SANITIZE AND MAINTAIN. 2. CLEAN DOOR TRACT OF EVANS SLIDING DOOR COOLER. 3. CLEAN DOOR TRACT OF TRUE REFRIGERATOR. 4. CLEAN AND SANITIZE THE BOTTOM COOLER OF THE SALAD COLD-TOP 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: SODA NOZZLE IN IMBIBE BAR IS SOILED. REMOVE CAP AND WASH, RINSE AND SANITIZE.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE HANDTOWELS AT THE HAND SINK NEAR THE FOUNTAIN SODA SYSTEM.
|
12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about SMOKEHOUSE ON SHELBY/IMBIBE, 1105 SHELBY ST, Indianapolis, IN »