- 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) KEEP POTENTIALLY HAZARDOUS FOODS SUCH AS SOUR CREAM, BUTTER, ETC ON PROPER ICE BATHS TO MAINTAIN TEMPERATURES AT 41 F OR BELOW (EX. CHILL BOXES).
Location: Service counter
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: *LOW QUAT SANITIZER DISPENSER READINGS FROM DISPENSER LOCATED AT DISHMACHINE ROOM*1) IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER DISPENSER AT KITCHEN DISHMACHINE LOCATION UNDER 200 PPM FOR QUAT.CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO ADJUST/REPAIR SANITIZER DISPENSER PROPERLY.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN BREAKFAST PREP LOCATION DUSTY/SOILED EQUIPMENT AND SHELVING WHERE NEEDED.(EX. STOVE RANGE TOP SURFACES AND HOOD)
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN BREAKFAST PREP LOCATION DUSTY/SOILED EQUIPMENT AND SHELVING WHERE NEEDED.(EX. STOVE RANGE TOP SURFACES AND HOOD)
Location: Kitchen
Equipment: Stove
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: CONTINUE TO WORK ON AND ENSURE THAT HAIR RESTRAINT IS COVERING ALL OF HAIR.FOOD HANDLER AT DELI LOCATION NOT WEARING HAIR RESTRAINT.
- 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: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BAKERY LOCATION DRY STORAGE ROOM.
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-BEER COOLER.2) PROVIDE LIGHT WHERE OUT AT #1 WALK-IN-FREEZER.
Location: Walk-in cooler
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-BEER COOLER.2) PROVIDE LIGHT WHERE OUT AT #1 WALK-IN-FREEZER.
Location: Walk-in freezer
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Emp restroom
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Womens restroom
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Mens restroom
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: INVOICE DOCUMENTATION OF FLOOR PURCHASES AND FLOOR INSTALLMENT SCHEDULE WAS PROVIDED BY C&T DESIGN.REPLACE AND/OR RESURFACE FLOORS AT BAKERY LOCATION WALK-IN-COOLER WHERE CAKES ARE STORED (EX. SMALL SQUARE HOLES AND FLOOR IS LIFTING UP)--REPAIR.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Prep area
- 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: 1) PROVIDE INTERIOR THERMOMETER AT BREAKFAST PREP LOCATION REACH-IN-COOLER.2) PROVIDE INTERIOR THERMOMETER AT #1 WALK-IN-FREEZER OR REPAIR EXTERIOR GAUGE.
Location: Kitchen
Equipment: Reach 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: 1) PROVIDE INTERIOR THERMOMETER AT BREAKFAST PREP LOCATION REACH-IN-COOLER.2) PROVIDE INTERIOR THERMOMETER AT #1 WALK-IN-FREEZER OR REPAIR EXTERIOR GAUGE.
Location: Kitchen (back)
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON ORDER. INVOICE PURCHASE ORDER HAS BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF BREAKFAST REACH-IN-COOLER.2) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN #1 WALK-IN-FREEZER.3) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN CAKE STORAGE WALK-IN-COOLER LOCATED AT BAKERY AREA--CORRECTED.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON ORDER. INVOICE PURCHASE ORDER HAS BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF BREAKFAST REACH-IN-COOLER.2) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN #1 WALK-IN-FREEZER.3) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN CAKE STORAGE WALK-IN-COOLER LOCATED AT BAKERY AREA--CORRECTED.
Location: Kitchen (back)
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON ORDER. INVOICE PURCHASE ORDER HAS BEEN PROVIDED.1) REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF BREAKFAST REACH-IN-COOLER.2) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN #1 WALK-IN-FREEZER.3) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN CAKE STORAGE WALK-IN-COOLER LOCATED AT BAKERY AREA--CORRECTED.
Location: Bakery area
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN #1 WALK-IN-FREEZER.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED)--CONTINUE TO WORK ON.3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED--CONTINUE TO WORK ON.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Prep area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD ON EXPOSED LIGHT BULB WHERE NEEDED AT WALK-IN-FREEZER #2.
Location: Kitchen (back)
Equipment: Walk in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE ENSURE THAT MOP SINK HOT AND COLD WATER IS FUNCTIONING AND ACCESSIBLE TO TURN ON AND OFF PROPERLY.
Location: Chemical room
Equipment: Mop sink
|
11/06/2014 | 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) KEEP POTENTIALLY HAZARDOUS FOODS SUCH AS SOUR CREAM, BUTTER, ETC ON PROPER ICE BATHS TO MAINTAIN TEMPERATURES AT 41 F OR BELOW (EX. CHILL BOXES).
Location: Service counter
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: *LOW QUAT SANITIZER DISPENSER READINGS FROM DISPENSER LOCATED AT DISHMACHINE ROOM*1) IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.2) SANITIZER DISPENSER AT KITCHEN DISHMACHINE LOCATION UNDER 200 PPM FOR QUAT.CONTACT YOUR PROFESSIONAL SERVICE PROVIDER TO ADJUST/REPAIR SANITIZER DISPENSER PROPERLY.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN BREAKFAST PREP LOCATION DUSTY/SOILED EQUIPMENT AND SHELVING WHERE NEEDED.(EX. STOVE RANGE TOP SURFACES AND HOOD)
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN BREAKFAST PREP LOCATION DUSTY/SOILED EQUIPMENT AND SHELVING WHERE NEEDED.(EX. STOVE RANGE TOP SURFACES AND HOOD)
Location: Kitchen
Equipment: Stove
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLER AT DELI LOCATION NOT WEARING HAIR RESTRAINT.
- 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: KEEP SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BAKERY LOCATION DRY STORAGE ROOM.
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-BEER COOLER.2) PROVIDE LIGHT WHERE OUT AT #1 WALK-IN-FREEZER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1) PROVIDE MORE ADEQUATE LIGHTING AT WALK-IN-BEER COOLER.2) PROVIDE LIGHT WHERE OUT AT #1 WALK-IN-FREEZER.
Location: Walk-in freezer
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Emp restroom
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Womens restroom
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Mens restroom
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE AND/OR RESURFACE FLOORS AT BAKERY LOCATION WALK-IN-COOLER WHERE CAKES ARE STORED (EX. SMALL SQUARE HOLES AND FLOOR IS LIFTING UP)--REPAIR.ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-SALAD COOLER FLOORS.2) SOILED WALLS AND CEILING SURFACES SURFACES AT KITCHEN BREAKFAST PREP LOCATION.3) SOILED #1 WALK-IN-FREEZER FLOORS.4) SOILED FLOORS LOCATED AT BACK KITCHEN DRY STORAGE ROOM WHERE SPICES ARE LOCATED (EX. FLOOR AREAS IN FRONT OF BROWN WALK-IN-COOLERS).5) SOILED FLOOR SURFACES AT BACK KITCHEN PREP ROOM LOCATION WHERE BIG FAN UNIT IS LOCATED; ENSURE FLOOR ARE CLEANED AND SANITIZED BEHIND AND UNDERNEATH ALL EQUIPEMENT AND SHELVING, ETC.
Location: Prep area
- Thermometer, provided (corrected on site)
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: 1) PROVIDE INTERIOR THERMOMETER AT BREAKFAST PREP LOCATION REACH-IN-COOLER.2) PROVIDE INTERIOR THERMOMETER AT #1 WALK-IN-FREEZER OR REPAIR EXTERIOR GAUGE.
Location: Kitchen
Equipment: Reach 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: 1) PROVIDE INTERIOR THERMOMETER AT BREAKFAST PREP LOCATION REACH-IN-COOLER.2) PROVIDE INTERIOR THERMOMETER AT #1 WALK-IN-FREEZER OR REPAIR EXTERIOR GAUGE.
Location: Kitchen (back)
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF BREAKFAST REACH-IN-COOLER.2) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN #1 WALK-IN-FREEZER.3) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN CAKE STORAGE WALK-IN-COOLER LOCATED AT BAKERY AREA.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF BREAKFAST REACH-IN-COOLER.2) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN #1 WALK-IN-FREEZER.3) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN CAKE STORAGE WALK-IN-COOLER LOCATED AT BAKERY AREA.
Location: Kitchen (back)
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE OR RESURFACE RUSTED SHELVING AT INTERIOR OF BREAKFAST REACH-IN-COOLER.2) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN #1 WALK-IN-FREEZER.3) REPLACE OR RESURFACE RUSTED SHELVING AT BACK KITCHEN CAKE STORAGE WALK-IN-COOLER LOCATED AT BAKERY AREA.
Location: Bakery area
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT BACK KITCHEN #1 WALK-IN-FREEZER.
Location: Kitchen (back)
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Kitchen (back)
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED WALK-IN-BEER COOLER FANGUARDS.2) SOILED DRY STORAGE & DRY FOOD STORAGE SHELVING (EX. SPICE RACK AND SHELVING LOCATED AT BACK KITCHEN PREP AREA WHERE BIG FAN IS LOCATED).3) SOILED PREP AREA, CABINET SHELVING AND DISH/UTENSIL STORAGE SHELVING WHERE NEEDED.4) SOILED EXTERIOR SURFACES OF VICTORY COOLER LOCATED AT BACK KITCHEN FOOD PREP AREA.5) SOILED BAKERY LOCATION WALK-IN-COOLER FANGUARD UNIT AND SEE-THRU DOOR FRAMES/SEALS SURFACES WHERE CAKES ARE STORED.6) SOILED DISHMACHINE LOCATION FAN. FAN MUST BE CLEAN BEFORE USE.7) SOILED EXTERIOR SURFACES AND VENTS OF BIG FAN UNIT LOCATED AT BACK KITCHEN PREP LOCATION.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLEASE ENSURE THAT MOP SINK HOT AND COLD WATER IS FUNCTIONING AND ACCESSIBLE TO TURN ON AND OFF PROPERLY.
Location: Chemical room
Equipment: Mop sink
|
10/29/2014 | Routine |
| No violation noted during this evaluation. | 07/30/2014 | Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DELI LOCATION COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: Deli area
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Can opener
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep 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: IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.***ENSURE THAT ALL EMPLOYESS ARE PROPERLY DISPENSING SANITIZER INTO QUAT BUCKETS.
Location: Deli area
- 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: 1) BAKERY AREA: KEYS ON PREP TABLE2) SALAD PREP AREA: EMPLOYEE DRINK STORED WITH FOOD STORAGE*DISCONTINUE THIS BEHAVIOR*
Location: Bakery area
- 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: 1) BAKERY AREA: KEYS ON PREP TABLE2) SALAD PREP AREA: EMPLOYEE DRINK STORED WITH FOOD STORAGE*DISCONTINUE THIS BEHAVIOR*
Location: Prep area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: PROVIDE APPROPRIATE CLEAN SANITARY ICE SCOOP HOLDER OR LOCATION FOR ICE MACHINE ICE SCOOP.IF STORED IN ICE MACHINE HANDLE MUST BE UP,
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
Location: Dining room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS, KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS, AND KITCHEN/DISHMACHINE ROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
Location: Emp restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS, KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS, AND KITCHEN/DISHMACHINE ROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS, KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS, AND KITCHEN/DISHMACHINE ROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS, KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS, AND KITCHEN/DISHMACHINE ROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
Location: Dish machine area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1) REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT BAKERY LOCATION BACK DRY STORAGE ROOM (CATERING CLOSET)--CORRECTED.2) REPAIR WALK-IN-FREEZER #2 FLOORS WHERE LIFTING UP; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CONTINUE TO WORK ON AT FRONT DOOR ENTRANCE FLOORS.
Location: Bakery area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1) REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT BAKERY LOCATION BACK DRY STORAGE ROOM (CATERING CLOSET)--CORRECTED.2) REPAIR WALK-IN-FREEZER #2 FLOORS WHERE LIFTING UP; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CONTINUE TO WORK ON AT FRONT DOOR ENTRANCE FLOORS.
Location: Back room
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1) REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT BAKERY LOCATION BACK DRY STORAGE ROOM (CATERING CLOSET)--CORRECTED.2) REPAIR WALK-IN-FREEZER #2 FLOORS WHERE LIFTING UP; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CONTINUE TO WORK ON AT FRONT DOOR ENTRANCE FLOORS.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1) REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT BAKERY LOCATION BACK DRY STORAGE ROOM (CATERING CLOSET)--CORRECTED.2) REPAIR WALK-IN-FREEZER #2 FLOORS WHERE LIFTING UP; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE--CONTINUE TO WORK ON AT FRONT DOOR ENTRANCE FLOORS.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MOP SINK ROOM FLOORS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MOP SINK ROOM FLOORS.
Location: Chemical room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) DISHMACHINE WASH, RINSE AND FINAL RINSE TEMPERATURE GAUGES NOT FUNCTIONING--REPAIR.***CORRECTIVE ACTION*** HOBART CALLED ON-SITE TO ESTABLISHMENT AND IS CURRENTLY INSTALLING NEW TEMPERATURE GAUGES ON DISHMACHINE--PLEASE CONTACT HOBART AGAIN TO CHECK DISHMACHINE TEMP GAUGE FLUCUATIONS. 2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-BAKERY COOLER--IN PROGRESS. NEW SHELVING ON ORDER.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) DISHMACHINE WASH, RINSE AND FINAL RINSE TEMPERATURE GAUGES NOT FUNCTIONING--REPAIR.***CORRECTIVE ACTION*** HOBART CALLED ON-SITE TO ESTABLISHMENT AND IS CURRENTLY INSTALLING NEW TEMPERATURE GAUGES ON DISHMACHINE--PLEASE CONTACT HOBART AGAIN TO CHECK DISHMACHINE TEMP GAUGE FLUCUATIONS. 2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-BAKERY COOLER--IN PROGRESS. NEW SHELVING ON ORDER.
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF MOP SINK AND MOP SINK ROOM. KEEP CLEAN AND ORGANIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Back room
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF MOP SINK AND MOP SINK ROOM. KEEP CLEAN AND ORGANIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF MOP SINK AND MOP SINK ROOM. KEEP CLEAN AND ORGANIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Prep area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES AND VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT FAUCET HEADS/KNOBS WHERE LEAKING WHEN WATER IS TURNED ON AT BACK PREP KITCHEN 2-BAY SINK.(CHECK ALL SINKS)
Location: Kitchen (back)
Equipment: 2-bay
|
02/26/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DELI LOCATION COOLER (INTERIOR AND EXTERIOR SURFACES).
Location: Deli area
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen (back)
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.***ENSURE THAT ALL EMPLOYESS ARE PROPERLY DISPENSING SANITIZER INTO QUAT BUCKETS.
Location: Deli area
- 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: 1) BAKERY AREA: KEYS ON PREP TABLE2) SALAD PREP AREA: EMPLOYEE DRINK STORED WITH FOOD STORAGE*DISCONTINUE THIS BEHAVIOR*
Location: Bakery area
- 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: 1) BAKERY AREA: KEYS ON PREP TABLE2) SALAD PREP AREA: EMPLOYEE DRINK STORED WITH FOOD STORAGE*DISCONTINUE THIS BEHAVIOR*
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: PROVIDE APPROPRIATE CLEAN SANITARY ICE SCOOP HOLDER OR LOCATION FOR ICE MACHINE ICE SCOOP.IF STORED IN ICE MACHINE HANDLE MUST BE UP,
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
Location: Dining room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS, KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS, AND KITCHEN/DISHMACHINE ROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
Location: Emp restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS, KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS, AND KITCHEN/DISHMACHINE ROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS, KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS, AND KITCHEN/DISHMACHINE ROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS, KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS, AND KITCHEN/DISHMACHINE ROOM SOILED CEILING VENTS/TILES WHERE NEEDED.
Location: Dish machine area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1) REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT BAKERY LOCATION BACK DRY STORAGE ROOM (CATERING CLOSET).2) REPAIR WALK-IN-FREEZER #2 FLOORS WHERE LIFTING UP; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Bakery area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1) REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT BAKERY LOCATION BACK DRY STORAGE ROOM (CATERING CLOSET).2) REPAIR WALK-IN-FREEZER #2 FLOORS WHERE LIFTING UP; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1) REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT BAKERY LOCATION BACK DRY STORAGE ROOM (CATERING CLOSET).2) REPAIR WALK-IN-FREEZER #2 FLOORS WHERE LIFTING UP; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1) REPLACE DAMAGED FLOOR TILES WHERE NEEDED AT BAKERY LOCATION BACK DRY STORAGE ROOM (CATERING CLOSET).2) REPAIR WALK-IN-FREEZER #2 FLOORS WHERE LIFTING UP; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MOP SINK ROOM FLOORS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF MOP SINK ROOM FLOORS.
Location: Chemical room
- Equipment repair (corrected on site)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) DISHMACHINE WASH, RINSE AND FINAL RINSE TEMPERATURE GAUGES NOT FUNCTIONING--REPAIR.***CORRECTIVE ACTION*** HOBART CALLED ON-SITE TO ESTABLISHMENT AND IS CURRENTLY INSTALLING NEW TEMPERATURE GAUGES ON DISHMACHINE.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-BAKERY COOLER.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) DISHMACHINE WASH, RINSE AND FINAL RINSE TEMPERATURE GAUGES NOT FUNCTIONING--REPAIR.***CORRECTIVE ACTION*** HOBART CALLED ON-SITE TO ESTABLISHMENT AND IS CURRENTLY INSTALLING NEW TEMPERATURE GAUGES ON DISHMACHINE.2) REPLACE AND/OR RESURFACE RUSTED SHELVING AT WALK-IN-BAKERY COOLER.
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF MOP SINK AND MOP SINK ROOM. KEEP CLEAN AND ORGANIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Back room
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF MOP SINK AND MOP SINK ROOM. KEEP CLEAN AND ORGANIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEAING AND SANITIZING OF MOP SINK AND MOP SINK ROOM. KEEP CLEAN AND ORGANIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN UTENSIL STORAGE DRAWERS.
Location: Prep area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF EXTERIOR SURFACES AND VENTS OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR ALL LEAKS AT FAUCET HEADS/KNOBS WHERE LEAKING WHEN WATER IS TURNED ON AT BACK PREP KITCHEN 2-BAY SINK.(CHECK ALL SINKS)
Location: Kitchen (back)
Equipment: 2-bay
|
02/19/2014 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE MT. DEW PERSONAL DRINK STORED AT BACK SERVICE COUNTER REACH-IN BREAKFAST COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF #7 SALAD COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.-SOILED INTERIOR AND EXTERIOR SURFACES OF PASTRY REACH-IN COOLER (EX. SHELVING & DOOR TRACKS).-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK SERVICE COUNTER REACH-IN BREAKFAST COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.
Location: Deli area
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF #7 SALAD COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.-SOILED INTERIOR AND EXTERIOR SURFACES OF PASTRY REACH-IN COOLER (EX. SHELVING & DOOR TRACKS).-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK SERVICE COUNTER REACH-IN BREAKFAST COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.
Location: Bakery area
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF #7 SALAD COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.-SOILED INTERIOR AND EXTERIOR SURFACES OF PASTRY REACH-IN COOLER (EX. SHELVING & DOOR TRACKS).-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK SERVICE COUNTER REACH-IN BREAKFAST COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.
Location: Service counter
Equipment: Reach in cooler
- 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 BUCKET AT CABBAGE PREP STATION WATER TEMPERATURE EXCEEDING 75 F; CONSEQUENTLY, OFF-SETTING SANITIZER CONCENTRATION READING.MAINTAIN IN-PLACE SANITIZER BUCKET WATER TEMPERATURE AT 75 F OR BELOW AND SANITIZER CONCENTRATION AT 200 PPM FOR QUAT.
Location: Prep area
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: BRACELETS, WATCHES, ETC.
- 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: EX. PURSES, CELL PHONES, DRINKS, ETC.
Location: Dish machine area
- 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: EX. PURSES, CELL PHONES, DRINKS, ETC.
Location: Deli area
- 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: EX. PURSES, CELL PHONES, DRINKS, ETC.
Location: Bakery area
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK SERVICE COUNTER LOCATION (EX. CUPS).
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK BAKERY LOCATION WALK-IN-FREEZER #2 (REPAIR LIGHT FIXTURES WITH ICE BUILD-UP).
Location: Bakery area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK BAKERY LOCATION WALK-IN-FREEZER #2 (REPAIR LIGHT FIXTURES WITH ICE BUILD-UP).
Location: Walk-in freezer
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM CEILING VENTS/TILES.
Location: Dish machine area
- 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 INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER #7 SALAD AND CAKE DISPLAY REACH-IN-COOLERS.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK SERVICE LINE BREAKFAST REACH-IN-COOLER.
Location: Service counter
Equipment: Reach 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 INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER #7 SALAD AND CAKE DISPLAY REACH-IN-COOLERS.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK SERVICE LINE BREAKFAST REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD FIXTURES AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE (INCLUDING EXTERIOR VENTS).
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom women
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED CEILING LIGHT GUARD SHIELD AT DISHMACHINE ROOM CEILING.
Location: Dish machine area
|
06/25/2013 | 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: EMPLOYEE MT. DEW PERSONAL DRINK STORED AT BACK SERVICE COUNTER REACH-IN BREAKFAST COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF #7 SALAD COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.-SOILED INTERIOR AND EXTERIOR SURFACES OF PASTRY REACH-IN COOLER (EX. SHELVING & DOOR TRACKS).-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK SERVICE COUNTER REACH-IN BREAKFAST COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.
Location: Deli area
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF #7 SALAD COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.-SOILED INTERIOR AND EXTERIOR SURFACES OF PASTRY REACH-IN COOLER (EX. SHELVING & DOOR TRACKS).-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK SERVICE COUNTER REACH-IN BREAKFAST COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.
Location: Bakery area
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF #7 SALAD COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.-SOILED INTERIOR AND EXTERIOR SURFACES OF PASTRY REACH-IN COOLER (EX. SHELVING & DOOR TRACKS).-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK SERVICE COUNTER REACH-IN BREAKFAST COOLER (MOLD BUILD-UP); INCLUDING DOOR GASKETS.
Location: Service counter
Equipment: Reach in cooler
- 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 BUCKET AT CABBAGE PREP STATION WATER TEMPERATURE EXCEEDING 75 F; CONSEQUENTLY, OFF-SETTING SANITIZER CONCENTRATION READING.MAINTAIN IN-PLACE SANITIZER BUCKET WATER TEMPERATURE AT 75 F OR BELOW AND SANITIZER CONCENTRATION AT 200 PPM FOR QUAT.
Location: Prep area
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: BRACELETS, WATCHES, ETC.
- 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: EX. PURSES, CELL PHONES, DRINKS, ETC.
Location: Dish machine area
- 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: EX. PURSES, CELL PHONES, DRINKS, ETC.
Location: Deli area
- 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: EX. PURSES, CELL PHONES, DRINKS, ETC.
Location: Bakery area
- 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: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK SERVICE COUNTER LOCATION (EX. CUPS).
Location: Service counter
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK BAKERY LOCATION WALK-IN-FREEZERS (REPAIR LIGHT FIXTURES WITH ICE BUILD-UP).
Location: Bakery area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF BACK BAKERY LOCATION WALK-IN-FREEZERS (REPAIR LIGHT FIXTURES WITH ICE BUILD-UP).
Location: Walk-in freezer
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM CEILING VENTS/TILES.
Location: Dish machine area
- Thermometer, provided (corrected on site)
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 INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER #7 SALAD AND CAKE DISPLAY REACH-IN-COOLERS.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK SERVICE LINE BREAKFAST REACH-IN-COOLER.
Location: Service counter
Equipment: Reach 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 INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER #7 SALAD AND CAKE DISPLAY REACH-IN-COOLERS.PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK SERVICE LINE BREAKFAST REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED LIGHT GUARD FIXTURES AT INTERIOR OF BACK KITCHEN HOOD SYSTEM.
Location: Kitchen (back)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE (INCLUDING EXTERIOR VENTS).
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom women
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED CEILING LIGHT GUARD SHIELD AT DISHMACHINE ROOM CEILING.
Location: Dish machine area
|
06/18/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Prep area
Equipment: ----- Cooking Equip/Holding -----
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: VEGETABLE SOUP AND CABBAGE SOUP PREPARED ON 1/10/13 STORED AT BROWN WALK-IN-COOLER AT 48 F AND 53 F RESPECTIVELY--SOUPS WERE DISCARDED.
Location: Prep area
Equipment: Walk in cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Prep area
Equipment: ----- Cooking Equip/Holding -----
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
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: VEGETABLE SOUP AND CABBAGE SOUP PREPARED ON 1/10/13 STORED AT BROWN WALK-IN-COOLER AT 48 F AND 53 F RESPECTIVELY--SOUPS WERE DISCARDED.
Location: Prep area
Equipment: Walk in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES STORING PERSONAL FOOD AND OPEN DRINKS ON PREP TABLES AND SHELVING WHILE PREPARING FOOD AND STORED PERSONAL FOOD/DRINKS NEAR FOOD/UTENSIL STORAGE--DISCONTINUE THIS BEHAVIOR. ALSO EMPLOYEES SHOULD NOT BE PREPARING AND PREPPING THEIR OWN PERSONAL FOOD ON FOOD PREP SURFACES WHILE WORKING TO PREP FOODS.
Location: Kitchen
Equipment: Prep table
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES STORING PERSONAL FOOD AND OPEN DRINKS ON PREP TABLES AND SHELVING WHILE PREPARING FOOD AND STORED PERSONAL FOOD/DRINKS NEAR FOOD/UTENSIL STORAGE--DISCONTINUE THIS BEHAVIOR. ALSO EMPLOYEES SHOULD NOT BE PREPARING AND PREPPING THEIR OWN PERSONAL FOOD ON FOOD PREP SURFACES WHILE WORKING TO PREP FOODS.
Location: Prep area
Equipment: Metal shelving
- 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: CONTINUE TO MONITOR:SANITIZER WATER TEMPERATURE AT DISH ROOM 3-BAY SINK AT 103 F; MAINTAIN AT 75 F OR BELOW (COOL/LUKEWARM WATER TEMPERATURES).
Location: Dish machine area
Equipment: 3-bay
- 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 BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
Equipment: Buffet
- 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 BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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 BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING WATCHES AND BRACELETS ON HANDS/ARMS--REMOVE.
- 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 HANDLERS NOT WEARING HAIR RESTRAINTS AT BAKERY/DELI AND COOK-LINE PREP LOCATIONS.
- 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 FOODS STORED IN WALK-IN-PRODUCE COOLER WITH CUSTOMER FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- 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: SINGLE-SERVICE ITEMS AND UTENSILS (POTS) STORED ON FLOOR AT DRY STORAGE ROOM; MAINTAIN OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO COME OUT TO ESTABLISHMENT ON 1/24/13.HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER AT BOTH SHAPIRO'S BAKERY AND DELI BUILDING LOCATIONS (LAST INSPECTED IN JULY OF 2011).
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO COME OUT TO ESTABLISHMENT ON 1/24/13.HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER AT BOTH SHAPIRO'S BAKERY AND DELI BUILDING LOCATIONS (LAST INSPECTED IN JULY OF 2011).
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER #1 FLOORS (ICE BUILD-UP); REMOVE CARDBOARD AND REPLACE WITH EASILY CLEANABLE RUBBER MAT.
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER #1 FLOORS (ICE BUILD-UP); REMOVE CARDBOARD AND REPLACE WITH EASILY CLEANABLE RUBBER MAT.
Location: Walk-in freezer
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST BAKERY LOCATION HANDSINK TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
Location: Bakery area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Bakery area
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Emp restroom mens
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Dish machine area
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Prep area
Equipment: Metal shelving
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: REPAIR HEAVY ICE BUILD-UP AT WALK-IN-FREEZER #1.
Location: Bakery area
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Prep area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT BOTTOM PIPING OF BAKERY LOCATION HANDSINK.SWITCH HOT AND COLD WATER AT EMPLOYEES WOMENS RESTROOM HANDSINK (HOT=LEFT/COLD=RIGHT).
Location: Bakery area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT BOTTOM PIPING OF BAKERY LOCATION HANDSINK.SWITCH HOT AND COLD WATER AT EMPLOYEES WOMENS RESTROOM HANDSINK (HOT=LEFT/COLD=RIGHT).
Location: Emp restroom women
Equipment: Hand sink
|
01/30/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Prep area
Equipment: ----- Cooking Equip/Holding -----
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: VEGETABLE SOUP AND CABBAGE SOUP PREPARED ON 1/10/13 STORED AT BROWN WALK-IN-COOLER AT 48 F AND 53 F RESPECTIVELY--SOUPS WERE DISCARDED.
Location: Prep area
Equipment: Walk in cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Prep area
Equipment: ----- Cooking Equip/Holding -----
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
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: VEGETABLE SOUP AND CABBAGE SOUP PREPARED ON 1/10/13 STORED AT BROWN WALK-IN-COOLER AT 48 F AND 53 F RESPECTIVELY--SOUPS WERE DISCARDED.
Location: Prep area
Equipment: Walk in cooler
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES STORING PERSONAL FOOD AND OPEN DRINKS ON PREP TABLES AND SHELVING WHILE PREPARING FOOD AND STORED PERSONAL FOOD/DRINKS NEAR FOOD/UTENSIL STORAGE--DISCONTINUE THIS BEHAVIOR. ALSO EMPLOYEES SHOULD NOT BE PREPARING AND PREPPING THEIR OWN PERSONAL FOOD ON FOOD PREP SURFACES WHILE WORKING TO PREP FOODS.
Location: Kitchen
Equipment: Prep table
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES STORING PERSONAL FOOD AND OPEN DRINKS ON PREP TABLES AND SHELVING WHILE PREPARING FOOD AND STORED PERSONAL FOOD/DRINKS NEAR FOOD/UTENSIL STORAGE--DISCONTINUE THIS BEHAVIOR. ALSO EMPLOYEES SHOULD NOT BE PREPARING AND PREPPING THEIR OWN PERSONAL FOOD ON FOOD PREP SURFACES WHILE WORKING TO PREP FOODS.
Location: Prep area
Equipment: Metal shelving
- 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: CONTINUE TO MONITOR:SANITIZER WATER TEMPERATURE AT DISH ROOM 3-BAY SINK AT 103 F; MAINTAIN AT 75 F OR BELOW (COOL/LUKEWARM WATER TEMPERATURES).
Location: Dish machine area
Equipment: 3-bay
- 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 BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
Equipment: Buffet
- 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 BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- 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 BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING WATCHES AND BRACELETS ON HANDS/ARMS--REMOVE.
- 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 HANDLERS NOT WEARING HAIR RESTRAINTS AT BAKERY/DELI AND COOK-LINE PREP LOCATIONS.
- 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 FOODS STORED IN WALK-IN-PRODUCE COOLER WITH CUSTOMER FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- 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: SINGLE-SERVICE ITEMS AND UTENSILS (POTS) STORED ON FLOOR AT DRY STORAGE ROOM; MAINTAIN OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO COME OUT TO ESTABLISHMENT ON 1/24/13.HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER AT BOTH SHAPIRO'S BAKERY AND DELI BUILDING LOCATIONS (LAST INSPECTED IN JULY OF 2011).
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: KOORSEN IS SCHEDULED TO COME OUT TO ESTABLISHMENT ON 1/24/13.HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER AT BOTH SHAPIRO'S BAKERY AND DELI BUILDING LOCATIONS (LAST INSPECTED IN JULY OF 2011).
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER #1 FLOORS (ICE BUILD-UP); REMOVE CARDBOARD AND REPLACE WITH EASILY CLEANABLE RUBBER MAT.
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER #1 FLOORS (ICE BUILD-UP); REMOVE CARDBOARD AND REPLACE WITH EASILY CLEANABLE RUBBER MAT.
Location: Walk-in freezer
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST BAKERY LOCATION HANDSINK TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
Location: Bakery area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Bakery area
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Emp restroom mens
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Dish machine area
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Prep area
Equipment: Metal shelving
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: SERVICE REPAIR ON-SITE DURING RECHECK INSPECTION.REPAIR HEAVY ICE BUILD-UP AT WALK-IN-FREEZER #1.
Location: Bakery area
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Bakery area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Prep area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT BOTTOM PIPING OF BAKERY LOCATION HANDSINK.SWITCH HOT AND COLD WATER AT EMPLOYEES WOMENS RESTROOM HANDSINK (HOT=LEFT/COLD=RIGHT).
Location: Bakery area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT BOTTOM PIPING OF BAKERY LOCATION HANDSINK.SWITCH HOT AND COLD WATER AT EMPLOYEES WOMENS RESTROOM HANDSINK (HOT=LEFT/COLD=RIGHT).
Location: Emp restroom women
Equipment: Hand sink
|
01/18/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Prep area
Equipment: ----- Cooking Equip/Holding -----
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: VEGETABLE SOUP AND CABBAGE SOUP PREPARED ON 1/10/13 STORED AT BROWN WALK-IN-COOLER AT 48 F AND 53 F RESPECTIVELY--SOUPS WERE DISCARDED.
Location: Prep area
Equipment: Walk in cooler
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Service counter
Equipment: Buffet
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: PASTRAMI AT 76 AT BUFFET LINE.SPINACH AT 130 F AT BUFFET LINE.MEAT IN HOT WARMER BOX AT KITCHEN PREP LOCATION AT 71 F.
Location: Prep area
Equipment: ----- Cooking Equip/Holding -----
- Cooling time
Potentially hazardous foods have been cooled improperly.
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: VEGETABLE SOUP AND CABBAGE SOUP PREPARED ON 1/10/13 STORED AT BROWN WALK-IN-COOLER AT 48 F AND 53 F RESPECTIVELY--SOUPS WERE DISCARDED.
Location: Prep area
Equipment: Walk in cooler
- 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: EMPLOYEES STORING PERSONAL FOOD AND OPEN DRINKS ON PREP TABLES AND SHELVING WHILE PREPARING FOOD AND STORED PERSONAL FOOD/DRINKS NEAR FOOD/UTENSIL STORAGE--DISCONTINUE THIS BEHAVIOR. ALSO EMPLOYEES SHOULD NOT BE PREPARING AND PREPPING THEIR OWN PERSONAL FOOD ON FOOD PREP SURFACES WHILE WORKING TO PREP FOODS.
Location: Kitchen
Equipment: Prep table
- 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: EMPLOYEES STORING PERSONAL FOOD AND OPEN DRINKS ON PREP TABLES AND SHELVING WHILE PREPARING FOOD AND STORED PERSONAL FOOD/DRINKS NEAR FOOD/UTENSIL STORAGE--DISCONTINUE THIS BEHAVIOR. ALSO EMPLOYEES SHOULD NOT BE PREPARING AND PREPPING THEIR OWN PERSONAL FOOD ON FOOD PREP SURFACES WHILE WORKING TO PREP FOODS.
Location: Prep area
Equipment: Metal shelving
- 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: SANITIZER WATER TEMPERATURE AT DISH ROOM 3-BAY SINK AT 103 F; MAINTAIN AT 75 F OR BELOW (COOL/LUKEWARM WATER TEMPERATURES).
Location: Dish machine area
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
Equipment: Buffet
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
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: IN-PLACE SANITIZER BUCKET AT FRONT SERVING BUFFET LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.NO IN-PLACE SANITIZER BUCKET SET-UP AT KITCHEN/COOK PREP LOCATION WHILE FOOD HANDLERS WHERE PREPARING FOOD; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING WATCHES AND BRACELETS ON HANDS/ARMS--REMOVE.
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS AT BAKERY/DELI AND COOK-LINE PREP LOCATIONS.
- 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 PERSONAL FOODS STORED IN WALK-IN-PRODUCE COOLER WITH CUSTOMER FOODS--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- 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: SINGLE-SERVICE ITEMS AND UTENSILS (POTS) STORED ON FLOOR AT DRY STORAGE ROOM; MAINTAIN OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-PRODUCE COOLER.
Location: Walk-in cooler
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER AT BOTH SHAPIRO'S BAKERY AND DELI BUILDING LOCATIONS (LAST INSPECTED IN JULY OF 2011).
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS AND FIRE SUPPRESSION SYSTEMS SERVICED, INSPECTED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER AT BOTH SHAPIRO'S BAKERY AND DELI BUILDING LOCATIONS (LAST INSPECTED IN JULY OF 2011).
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER #1 FLOORS (ICE BUILD-UP); REMOVE CARDBOARD AND REPLACE WITH EASILY CLEANABLE RUBBER MAT.
Location: Bakery 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER #1 FLOORS (ICE BUILD-UP); REMOVE CARDBOARD AND REPLACE WITH EASILY CLEANABLE RUBBER MAT.
Location: Walk-in freezer
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR AND/OR ADJUST BAKERY LOCATION HANDSINK TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F.
Location: Bakery area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Bakery area
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Womens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Emp restroom mens
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Dish machine area
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING WHERE NEEDED AT THE FOLLOWING LOCATIONS:-BAKERY LOCATION WALK-IN-COOLER SHELVING.-DISHMACHINE ROOM SHELVING.-KITCHEN/FOOD PREP LOCATION SHELVING.ENSURE SOAP IS WORKING AT PUBLIC WOMENS RESTROOM LEFT HANDSINK.ENSURE TOLIET TOP IS MAINTAINED ON TOLIET PROPERLY AT EMPLOYEE MENS RESTROOM.
Location: Prep area
Equipment: Metal shelving
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: REPAIR HEAVY ICE BUILD-UP AT WALK-IN-FREEZER #1.
Location: Bakery area
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Bakery area
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Bakery area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Prep area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED BEER WALK-IN-COOLER FANGUARDS.-SOILED WALK-IN-BAKERY COOLER SHELVING.-SOILED INTERIOR SURFACES OF CUP CAKE STORAGE BAKERY DISPLAY CASE.-SOILED (DUSTY) SHELVING AT DISHMACHINE ROOM AND KITCHEN PREP LOCATIONS (ALSO WHERE FOOD SCALES ARE LOCATED).
Location: Kitchen
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT BOTTOM PIPING OF BAKERY LOCATION HANDSINK.SWITCH HOT AND COLD WATER AT EMPLOYEES WOMENS RESTROOM HANDSINK (HOT=LEFT/COLD=RIGHT).
Location: Bakery area
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAK AT BOTTOM PIPING OF BAKERY LOCATION HANDSINK.SWITCH HOT AND COLD WATER AT EMPLOYEES WOMENS RESTROOM HANDSINK (HOT=LEFT/COLD=RIGHT).
Location: Emp restroom women
Equipment: Hand sink
|
01/11/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ROAST BEEF, CORN BEEF, AND HOT DOGS HOLDING AT 122 F AT BUFFET HOT-HOLDING UNITS.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- 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: SLICED DELI MEAT DISPPLAY CASE AT 50 F--REPAIR.STORE FOODS IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
Location: Meat counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DELI LOCATION REFRIGERATION UNITS AND BEVERAGE COOLERS (EX. COCA-COLA, 7-UP COOLER, SNAPPLE).-SOILED KITCHEN 6-DOOR VICTORY REFRIGERATION UNIT INTERIOR SURFACES.-SOILED KITCHEN TRUE FREEZER INTERIOR SURFACES.
Location: Deli area
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DELI LOCATION REFRIGERATION UNITS AND BEVERAGE COOLERS (EX. COCA-COLA, 7-UP COOLER, SNAPPLE).-SOILED KITCHEN 6-DOOR VICTORY REFRIGERATION UNIT INTERIOR SURFACES.-SOILED KITCHEN TRUE FREEZER INTERIOR SURFACES.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DELI LOCATION REFRIGERATION UNITS AND BEVERAGE COOLERS (EX. COCA-COLA, 7-UP COOLER, SNAPPLE).-SOILED KITCHEN 6-DOOR VICTORY REFRIGERATION UNIT INTERIOR SURFACES.-SOILED KITCHEN TRUE FREEZER INTERIOR SURFACES.
Location: Kitchen
Equipment: True freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Bakery area
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: Slicer
- 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: SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AND DISPENSER BELOW 200 PPM AT DELI LOCATION SANITIZER DISPENSER.REPAIR TO ENSURE THAT SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT.
Location: Kitchen
- 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: SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AND DISPENSER BELOW 200 PPM AT DELI LOCATION SANITIZER DISPENSER.REPAIR TO ENSURE THAT SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT.
Location: Deli area
Equipment: 3-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WAREHOUSE STORAGE ROOM.PROVIDE LIGHT WHERE OUT AT KITCHEN LOCATION INTERIOR HOOD SYSTEM.PROVIDE LIGHTS WHERE OUT AT WALK-IN-FREEZER #1 & #2.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WAREHOUSE STORAGE ROOM.PROVIDE LIGHT WHERE OUT AT KITCHEN LOCATION INTERIOR HOOD SYSTEM.PROVIDE LIGHTS WHERE OUT AT WALK-IN-FREEZER #1 & #2.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WAREHOUSE STORAGE ROOM.PROVIDE LIGHT WHERE OUT AT KITCHEN LOCATION INTERIOR HOOD SYSTEM.PROVIDE LIGHTS WHERE OUT AT WALK-IN-FREEZER #1 & #2.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WAREHOUSE STORAGE ROOM.PROVIDE LIGHT WHERE OUT AT KITCHEN LOCATION INTERIOR HOOD SYSTEM.PROVIDE LIGHTS WHERE OUT AT WALK-IN-FREEZER #1 & #2.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT EMPLOYEE AND PUBLIC RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT EMPLOYEE AND PUBLIC RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT EMPLOYEE AND PUBLIC RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Emp restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT EMPLOYEE AND PUBLIC RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-BEER COOLER (CURRENT THERMOMETER BROKEN).
Location: Walk-in cooler
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: KITCHEN DISHMACHINE RINSE TEMPERTURE AT 140 F; REPAIR TO ENSURE THAT RINSE TEMPERATURE IS AT 160 F ACCORDING TO DATA PLATE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ENSURE ALL VENTALATION SYSTEMS (LOOSE) IN CEILING IS ATTACHED PROPERLY AT EMPLOYEE RESTROOMS.
Location: Emp restroom
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOORS AND WALK-IN-COOLERS (EX. SALAD WALK-IN-COOLER AND WALK-IN-BEER COOLER) WHERE NEEDED (EX. BUCKETS OF PICKLES).
Location: Kitchen
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOORS AND WALK-IN-COOLERS (EX. SALAD WALK-IN-COOLER AND WALK-IN-BEER COOLER) WHERE NEEDED (EX. BUCKETS OF PICKLES).
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE THE CHEMICAL STORAGE MOP SINK ROOM.CLEAN SOILED DISHMACHINE LOCATION FAN (FANS MUST BE CLEAN BEFORE USE).-SOILED SALAD WALK-IN-COOLER SHELVING, CEILING, AND FANGUARD SURFACES.-SOILED WALK-IN-MEAT COOLER #1 & #2 SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
Location: Chemical room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE THE CHEMICAL STORAGE MOP SINK ROOM.CLEAN SOILED DISHMACHINE LOCATION FAN (FANS MUST BE CLEAN BEFORE USE).-SOILED SALAD WALK-IN-COOLER SHELVING, CEILING, AND FANGUARD SURFACES.-SOILED WALK-IN-MEAT COOLER #1 & #2 SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE THE CHEMICAL STORAGE MOP SINK ROOM.CLEAN SOILED DISHMACHINE LOCATION FAN (FANS MUST BE CLEAN BEFORE USE).-SOILED SALAD WALK-IN-COOLER SHELVING, CEILING, AND FANGUARD SURFACES.-SOILED WALK-IN-MEAT COOLER #1 & #2 SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BUFFET LOCATION OF EXTERIOR SURFACES OF SODA MACHINE.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR (EX. VENTS) OF KITCHEN ICE MACHINE.
Location: Buffet
Equipment: Soda machine
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BUFFET LOCATION OF EXTERIOR SURFACES OF SODA MACHINE.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR (EX. VENTS) OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT BAKERY WALK-IN-COOLER.
Location: Bakery area
Equipment: Walk in cooler
|
07/03/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ROAST BEEF, CORN BEEF, AND HOT DOGS HOLDING AT 122 F AT BUFFET HOT-HOLDING UNITS.
Location: Buffet
Equipment: ----- Cooking Equip/Holding -----
- 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: SLICED DELI MEAT DISPPLAY CASE AT 50 F--REPAIR.STORE FOODS IN ALTERNATE REFRIGERATION UNIT THAT IS MAINTAINING AT 41 F OR BELOW.
Location: Meat counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DELI LOCATION REFRIGERATION UNITS AND BEVERAGE COOLERS (EX. COCA-COLA, 7-UP COOLER, SNAPPLE).-SOILED KITCHEN 6-DOOR VICTORY REFRIGERATION UNIT INTERIOR SURFACES.-SOILED KITCHEN TRUE FREEZER INTERIOR SURFACES.
Location: Deli area
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DELI LOCATION REFRIGERATION UNITS AND BEVERAGE COOLERS (EX. COCA-COLA, 7-UP COOLER, SNAPPLE).-SOILED KITCHEN 6-DOOR VICTORY REFRIGERATION UNIT INTERIOR SURFACES.-SOILED KITCHEN TRUE FREEZER INTERIOR SURFACES.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DELI LOCATION REFRIGERATION UNITS AND BEVERAGE COOLERS (EX. COCA-COLA, 7-UP COOLER, SNAPPLE).-SOILED KITCHEN 6-DOOR VICTORY REFRIGERATION UNIT INTERIOR SURFACES.-SOILED KITCHEN TRUE FREEZER INTERIOR SURFACES.
Location: Kitchen
Equipment: True freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Bakery area
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Deli area
Equipment: Slicer
- 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: SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AND DISPENSER BELOW 200 PPM AT DELI LOCATION SANITIZER DISPENSER.REPAIR TO ENSURE THAT SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT.
Location: Kitchen
- 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: SANITIZER BUCKETS BELOW 200 PPM FOR QUAT AND DISPENSER BELOW 200 PPM AT DELI LOCATION SANITIZER DISPENSER.REPAIR TO ENSURE THAT SANITIZER IS MAINTAINED AT 200 PPM FOR QUAT.
Location: Deli area
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WAREHOUSE STORAGE ROOM.PROVIDE LIGHT WHERE OUT AT KITCHEN LOCATION INTERIOR HOOD SYSTEM.PROVIDE LIGHTS WHERE OUT AT WALK-IN-FREEZER #1 & #2.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WAREHOUSE STORAGE ROOM.PROVIDE LIGHT WHERE OUT AT KITCHEN LOCATION INTERIOR HOOD SYSTEM.PROVIDE LIGHTS WHERE OUT AT WALK-IN-FREEZER #1 & #2.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WAREHOUSE STORAGE ROOM.PROVIDE LIGHT WHERE OUT AT KITCHEN LOCATION INTERIOR HOOD SYSTEM.PROVIDE LIGHTS WHERE OUT AT WALK-IN-FREEZER #1 & #2.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT WAREHOUSE STORAGE ROOM.PROVIDE LIGHT WHERE OUT AT KITCHEN LOCATION INTERIOR HOOD SYSTEM.PROVIDE LIGHTS WHERE OUT AT WALK-IN-FREEZER #1 & #2.
Location: Walk-in freezer
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT EMPLOYEE AND PUBLIC RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT EMPLOYEE AND PUBLIC RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT EMPLOYEE AND PUBLIC RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
Location: Emp restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES AND AT EMPLOYEE AND PUBLIC RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT WALK-IN-BEER COOLER (CURRENT THERMOMETER BROKEN).
Location: Walk-in cooler
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: KITCHEN DISHMACHINE RINSE TEMPERTURE AT 140 F; REPAIR TO ENSURE THAT RINSE TEMPERATURE IS AT 160 F ACCORDING TO DATA PLATE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ENSURE ALL VENTALATION SYSTEMS (LOOSE) IN CEILING IS ATTACHED PROPERLY AT EMPLOYEE RESTROOMS.
Location: Emp restroom
- 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOORS AND WALK-IN-COOLERS (EX. SALAD WALK-IN-COOLER AND WALK-IN-BEER COOLER) WHERE NEEDED (EX. BUCKETS OF PICKLES).
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOORS AND WALK-IN-COOLERS (EX. SALAD WALK-IN-COOLER AND WALK-IN-BEER COOLER) WHERE NEEDED (EX. BUCKETS OF PICKLES).
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE THE CHEMICAL STORAGE MOP SINK ROOM.CLEAN SOILED DISHMACHINE LOCATION FAN (FANS MUST BE CLEAN BEFORE USE).-SOILED SALAD WALK-IN-COOLER SHELVING, CEILING, AND FANGUARD SURFACES.-SOILED WALK-IN-MEAT COOLER #1 & #2 SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE THE CHEMICAL STORAGE MOP SINK ROOM.CLEAN SOILED DISHMACHINE LOCATION FAN (FANS MUST BE CLEAN BEFORE USE).-SOILED SALAD WALK-IN-COOLER SHELVING, CEILING, AND FANGUARD SURFACES.-SOILED WALK-IN-MEAT COOLER #1 & #2 SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE THE CHEMICAL STORAGE MOP SINK ROOM.CLEAN SOILED DISHMACHINE LOCATION FAN (FANS MUST BE CLEAN BEFORE USE).-SOILED SALAD WALK-IN-COOLER SHELVING, CEILING, AND FANGUARD SURFACES.-SOILED WALK-IN-MEAT COOLER #1 & #2 SHELVING.-SOILED WALK-IN-BEER COOLER FANGUARDS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BUFFET LOCATION OF EXTERIOR SURFACES OF SODA MACHINE.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR (EX. VENTS) OF KITCHEN ICE MACHINE.
Location: Buffet
Equipment: Soda machine
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF BUFFET LOCATION OF EXTERIOR SURFACES OF SODA MACHINE.IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR (EX. VENTS) OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT BAKERY WALK-IN-COOLER.
Location: Bakery area
Equipment: Walk in cooler
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06/25/2012 | Routine |
- No hand washing (when) (corrected on site)
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: AFTER USING CASH REGISTER, HANDS MUST BE WASHED PRIOR TO PLACING GLOVES ON.
- Thermometer, provided (corrected on site)
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: THERMOMETER REPLACED IN BEER WALK IN COOLER. REQUIRED BECUASE COOLER IS BEING USED FOR FOOD STORAGE AT THIS TIME, ALSO.
Location: Kitchen
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02/01/2012 | Super Bowl Routine |
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Meat placed on steamer.2. Meat on prep table in back prep area.
Location: Kitchen (front)
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Meat placed on steamer.2. Meat on prep table in back prep area.
Location: Prep area
- 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: Not washing hands before appling gloves.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Utensil containers.
Location: Kitchen (front)
- 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: Walk in freezer #2. Clean the floor.
Location: Walk-in freezer
- 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: 15 minutes left on tagged soup to cool to 70 degrees F. Properly cool food.
Equipment: Reach 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.
Location: Bakery area
Equipment: ----------------- Coolers ----------------
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12/23/2011 | Recheck |
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Meat placed on steamer.2. Meat on prep table in back prep area.
Location: Kitchen (front)
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Meat placed on steamer.2. Meat on prep table in back prep area.
Location: Prep area
- 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: Not washing hands before appling gloves.
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Utensil containers.
Location: Kitchen (front)
- 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: Walk in freezer #2. Clean the floor.
Location: Walk-in freezer
- 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: 15 minutes left on tagged soup to cool to 70 degrees F. Properly cool food.
Equipment: Reach 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.
Location: Bakery area
Equipment: ----------------- Coolers ----------------
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12/16/2011 | Recheck |
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Meat placed on steamer.2. Meat on prep table in back prep area.
Location: Kitchen (front)
Equipment: Steam table
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: 1. Meat placed on steamer.2. Meat on prep table in back prep area.
Location: Prep area
- 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: Not washing hands before appling gloves.
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Utensil containers.
Location: Kitchen (front)
- 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: Walk in freezer #2. Clean the floor.
Location: Walk-in freezer
- 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: 15 minutes left on tagged soup to cool to 70 degrees F. Properly cool food.
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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: Bakery area
Equipment: ----------------- Coolers ----------------
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12/09/2011 | Routine |
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