| No violation noted during this evaluation. | 11/01/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR COLD-TOP COOLER TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.*CORRECTIVE ACTION* ICE BATH ADDED.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING SHELVING AND BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
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 WALK-IN-COOLER ROLLING SHELVING AND BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Cook line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Expo line
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Service counter
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Cook line
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP KNIVES AND MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED--COS.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Cook line
Equipment: Knife/utensil rack
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
Equipment: Hand sink
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
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: IMRPOVE ROUTINE CLEANING AND SANITIZING OF DUSTY KITCHEN CEILING/VENTS WHERE NEEDED.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: IN PROGRESS: TEMPORARY REPAIRS HAVE BEEN CONDUCTED; HOWEVER, ENGINEERING IS IN THE PROCESS OF MAKING PERMANENT IMPROVEMENT REPAIRS ON THRESHOLD ON FLOOR.REPAIR FLOOR THRESHOLD THAT IS LIFTING UP AT ENTRANCE OF WALK-IN-FREEZER.
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 BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- 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: Kitchen
Equipment: Ice cream freezer
- 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: IN PROGRESS: PROPER TEA URN COVERS HAVE BEEN ORDERED.KEEP TEA URNS COVERED PROPERLY AT BEVERAGE SERVERS STATION.
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: IN PROGRESS: PROPER TEA URN COVERS HAVE BEEN ORDERED.KEEP TEA URNS COVERED PROPERLY AT BEVERAGE SERVERS STATION.
Location: Service counter
- 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 BAR SPEED RAILS AND SHELVING.
Location: Bar
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS: NEW LIGHT GUARD SHIELDS ARE ON ORDER.REPLACE OLD DULL LIGHT GUARD SHIELDS AT KITCHEN WALK-IN-COOLER TO INTENSIFY PROPER LIGHTING AT UNIT.
Location: Kitchen
Equipment: Walk in cooler
|
08/12/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR COLD-TOP COOLER TO ENSURE THAT COOLER IS MAINTAINED AT 41 F OR BELOW.*CORRECTIVE ACTION* ICE BATH ADDED.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING SHELVING AND BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Bar
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 WALK-IN-COOLER ROLLING SHELVING AND BAR REACH-IN-COOLER INTERIOR SURFACES AND SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Prep area
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Cook line
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Expo line
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Service counter
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1) ALSO KEEP MANGNETIC KNIFE HOLDERS CLEANED AND SANITIZED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BEVERAGE SERVERS STATION, KITCHEN, PREP AREA, EXPO-LINE, COOK-LINE AND BACK COOK-LINE LOCATION PREP TABLES, SHELVING, ETC.CLEAN AND ORGANIZE ALL AREAS.
Location: Cook line
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
Equipment: Hand sink
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
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: IMRPOVE ROUTINE CLEANING AND SANITIZING OF DUSTY KITCHEN CEILING/VENTS WHERE NEEDED.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR FLOOR THRESHOLD THAT IS LIFTING UP AT ENTRANCE OF WALK-IN-FREEZER.
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 BAR FLOORS AND FLOOR DRAINS.
Location: Bar
- 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: Kitchen
Equipment: Ice cream freezer
- 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 TEA URNS COVERED PROPERLY AT BEVERAGE SERVERS STATION.
Location: Kitchen
- 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 TEA URNS COVERED PROPERLY AT BEVERAGE SERVERS STATION.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR SPEED RAILS AND SHELVING.
Location: Bar
- 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.
Location: Bar
Equipment: Soda gun & holster
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE OLD DULL LIGHT GUARD SHIELDS AT KITCHEN WALK-IN-COOLER TO INTENSIFY PROPER LIGHTING AT UNIT.
Location: Kitchen
Equipment: Walk in cooler
|
08/05/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: IN PROGRESS: CHILL FOOD STORAGE CONTAINERS HAVE BEEN ORDERED. ESTACUT FRUIT, CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE AT BREAKFAST BUFFET; MAINTAIN ON ICE BATH/CHILL BOX OR STORE IN REFRIGERATION THAT IS MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- 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 DRINKS STORED IN INAPPROPRIATE LOCATIONS ON COOK-LINE, COUNTER-TOPS AND SHELVING NEAR FOOD AND SINGLE-SERVICE USE ITEMS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED AND CONTAIN A STRAW.
Location: Kitchen
Equipment: Metal shelving
- 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 DRINKS STORED IN INAPPROPRIATE LOCATIONS ON COOK-LINE, COUNTER-TOPS AND SHELVING NEAR FOOD AND SINGLE-SERVICE USE ITEMS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED AND CONTAIN A STRAW.
Location: Cook line
- 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: IMPROVE FREQUENT WIPE DOWN (SANITATION) OF BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE FREQUENT WIPE DOWN (SANITATION) OF BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- 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 KITCHEN CEILING VENT/TILES WHERE NEEDED--CONTINUE TO WORK ON.PLEASE ENSURE THAT HOOD CLEANING IS CONDUCTED THIS MONTH (MARCH 2014)--CORRECTED.
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 KITCHEN CEILING VENT/TILES WHERE NEEDED--CONTINUE TO WORK ON.PLEASE ENSURE THAT HOOD CLEANING IS CONDUCTED THIS MONTH (MARCH 2014)--CORRECTED.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGESS: REPAIR WORK ORDER HAS BEEN SUBMITTED TO WESTIN ENGINEERING DEPARTMENT. EMAIL DOCUMENTATION HAS BEEN PROVIDED.PROVIDE COVE MOLDING WHERE MISSING AT BEVERAGE SERVERS STATION AT KITCHEN.
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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, ETC--COS.
Location: Bar
- 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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, ETC--COS.
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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, ETC--COS.
Location: Cook line
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: IN PROGRESS: SNEEZE GUARD SHIELDS HAVE BEEN ORDERED.PROVIDE PROPER SNEEZE GUARD SHIELDS OR PROPER COVERING FOR EXPOSED FOODS AT BREAKFAST BUFFET SET-UP (EX. BREADS, DANISHES, FRUIT, BAGELS, ETC).
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Walk-in freezer
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Walk-in freezer
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BEVERAGE SERVERS STATION HANDSINK.
Location: Kitchen
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: IN PROGESS: REPAIR WORK ORDER HAS BEEN SUBMITTED TO WESTIN ENGINEERING DEPARTMENT. EMAIL DOCUMENTATION HAS BEEN PROVIDED.REPAIR ALL FAUCET HEAD LEAKS AT BEVERAGE SERVERS STATION PREP SINK AND COOK-LINE SINKS.
Location: Kitchen
Equipment: Prep 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: IN PROGESS: REPAIR WORK ORDER HAS BEEN SUBMITTED TO WESTIN ENGINEERING DEPARTMENT. EMAIL DOCUMENTATION HAS BEEN PROVIDED.REPAIR ALL FAUCET HEAD LEAKS AT BEVERAGE SERVERS STATION PREP SINK AND COOK-LINE SINKS.
Location: Cook line
Equipment: Dump 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: IN PROGESS: REPAIR WORK ORDER HAS BEEN SUBMITTED TO WESTIN ENGINEERING DEPARTMENT. EMAIL DOCUMENTATION HAS BEEN PROVIDED.REPAIR ALL FAUCET HEAD LEAKS AT BEVERAGE SERVERS STATION PREP SINK AND COOK-LINE SINKS.
Location: Cook line
Equipment: Hand sink
|
03/27/2014 | 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: IN PROGRESS: CHILL FOOD STORAGE CONTAINERS HAVE BEEN ORDERED.CUT FRUIT, CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE AT BREAKFAST BUFFET; MAINTAIN ON ICE BATH/CHILL BOX OR STORE IN REFRIGERATION THAT IS MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- 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 DRINKS STORED IN INAPPROPRIATE LOCATIONS ON COOK-LINE, COUNTER-TOPS AND SHELVING NEAR FOOD AND SINGLE-SERVICE USE ITEMS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED AND CONTAIN A STRAW.
Location: Kitchen
Equipment: Metal shelving
- 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 DRINKS STORED IN INAPPROPRIATE LOCATIONS ON COOK-LINE, COUNTER-TOPS AND SHELVING NEAR FOOD AND SINGLE-SERVICE USE ITEMS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED AND CONTAIN A STRAW.
Location: Cook line
- 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: IMPROVE FREQUENT WIPE DOWN (SANITATION) OF BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE FREQUENT WIPE DOWN (SANITATION) OF BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- 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 KITCHEN CEILING VENT/TILES WHERE NEEDED--CONTINUE TO WORK ON.PLEASE ENSURE THAT HOOD CLEANING IS CONDUCTED THIS MONTH (MARCH 2014)--CORRECTED.
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 KITCHEN CEILING VENT/TILES WHERE NEEDED--CONTINUE TO WORK ON.PLEASE ENSURE THAT HOOD CLEANING IS CONDUCTED THIS MONTH (MARCH 2014)--CORRECTED.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGESS: REPAIR WORK ORDER HAS BEEN SUBMITTED TO WESTIN ENGINEERING DEPARTMENT. EMAIL DOCUMENTATION HAS BEEN PROVIDED.PROVIDE COVE MOLDING WHERE MISSING AT BEVERAGE SERVERS STATION AT KITCHEN.
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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, ETC--COS.
Location: Bar
- 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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, ETC--COS.
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: CONTINUE TO WORK ON:1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, ETC--COS.
Location: Cook line
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: IN PROGRESS: SNEEZE GUARD SHIELDS HAVE BEEN ORDERED.PROVIDE PROPER SNEEZE GUARD SHIELDS OR PROPER COVERING FOR EXPOSED FOODS AT BREAKFAST BUFFET SET-UP (EX. BREADS, DANISHES, FRUIT, BAGELS, ETC).
Location: Buffet
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Walk-in freezer
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Walk-in freezer
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS--CORRECTED.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BEVERAGE SERVERS STATION HANDSINK.
Location: Kitchen
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: IN PROGESS: REPAIR WORK ORDER HAS BEEN SUBMITTED TO WESTIN ENGINEERING DEPARTMENT. EMAIL DOCUMENTATION HAS BEEN PROVIDED.REPAIR ALL FAUCET HEAD LEAKS AT BEVERAGE SERVERS STATION PREP SINK AND COOK-LINE SINKS.
Location: Kitchen
Equipment: Prep sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGESS: REPAIR WORK ORDER HAS BEEN SUBMITTED TO WESTIN ENGINEERING DEPARTMENT. EMAIL DOCUMENTATION HAS BEEN PROVIDED.REPAIR ALL FAUCET HEAD LEAKS AT BEVERAGE SERVERS STATION PREP SINK AND COOK-LINE SINKS.
Location: Cook line
Equipment: Dump sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGESS: REPAIR WORK ORDER HAS BEEN SUBMITTED TO WESTIN ENGINEERING DEPARTMENT. EMAIL DOCUMENTATION HAS BEEN PROVIDED.REPAIR ALL FAUCET HEAD LEAKS AT BEVERAGE SERVERS STATION PREP SINK AND COOK-LINE SINKS.
Location: Cook line
Equipment: Hand sink
|
03/12/2014 | 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: CUT FRUIT, CREAM CHEESE AND BUTTER STORED AT ROOM TEMPERATURE AT BREAKFAST BUFFET; MAINTAIN ON ICE BATH/CHILL BOX OR STORE IN REFRIGERATION THAT IS MAINTAINED AT 41 F OR BELOW.
Location: Buffet
- 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 DRINKS STORED IN INAPPROPRIATE LOCATIONS ON COOK-LINE, COUNTER-TOPS AND SHELVING NEAR FOOD AND SINGLE-SERVICE USE ITEMS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED AND CONTAIN A STRAW.
Location: Kitchen
Equipment: Metal shelving
- 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 DRINKS STORED IN INAPPROPRIATE LOCATIONS ON COOK-LINE, COUNTER-TOPS AND SHELVING NEAR FOOD AND SINGLE-SERVICE USE ITEMS--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED AND CONTAIN A STRAW.
Location: Cook line
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE FREQUENT WIPE DOWN (SANITATION) OF BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE FREQUENT WIPE DOWN (SANITATION) OF BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.
Location: Kitchen
Equipment: Prep table
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- 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 KITCHEN CEILING VENT/TILES WHERE NEEDED.PLEASE ENSURE THAT HOOD CLEANING IS CONDUCTED THIS MONTH (MARCH 2014).
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 KITCHEN CEILING VENT/TILES WHERE NEEDED.PLEASE ENSURE THAT HOOD CLEANING IS CONDUCTED THIS MONTH (MARCH 2014).
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE COVE MOLDING WHERE MISSING AT BEVERAGE SERVERS STATION AT KITCHEN.
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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, ETC.
Location: Bar
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAR FLOORS/FLOOR DRAINS, KITCHEN COOK-LINE AND BEVERAGE SERVERS STATION FLOORS/FLOOR DRAINS (ESPECIALLY FLOORS LOCATED UNDER HOOD SYSTEM AND EQUIPMENT).2) IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF KITCHEN COOK -LINE LOCATION DUSTY/SOILED WIRES, EQUIPMENT, WALLS, ETC.
Location: Cook line
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: PROVIDE PROPER SNEEZE GUARD SHIELDS OR PROPER COVERING FOR EXPOSED FOODS AT BREAKFAST BUFFET SET-UP (EX. BREADS, DANISHES, FRUIT, BAGELS, ETC).
Location: Buffet
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Walk-in freezer
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Walk-in freezer
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF BAR REACH-IN-COOLERS AND SHELVING.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER ROLLING METRO CARTS AND SHELVING.3) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN COOK-LINE/PREP LOCATION SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE AT BEVERAGE SERVERS STATION HANDSINK.
Location: Kitchen
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 ALL FAUCET HEAD LEAKS AT BEVERAGE SERVERS STATION PREP SINK AND COOK-LINE DUMP SINK.
Location: Kitchen
Equipment: Prep 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 ALL FAUCET HEAD LEAKS AT BEVERAGE SERVERS STATION PREP SINK AND COOK-LINE DUMP SINK.
Location: Cook line
Equipment: Dump sink
|
03/05/2014 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACKS OF CIGARETTES STORED AT BACK KITCHEN LOCATION BEHIND COOK-LINE--REMOVE.
- 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: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- 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: OPEN EMPLOYEE DRINK (PITCHER OF ICE TEA WITH STRAW) STORED AT INTERIOR OF COOK-LINE DELFIELD COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED PROPERLY WITH LID AND CONTAIN A STAW AND STORED AWAY FROM FOOD, SINGLE SERVICE USE ITEMS, FOOD PREP LOCATIONS AND EQUIPMENT.
Location: Cook line
Equipment: Delfield cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: COOKED MEAT WRAPPED AND STORED IN WALK-IN-COOLER NOT DATE MARKED.
Location: Walk-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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Kitchen
Equipment: Delfield 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Service counter
Equipment: Prep table
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Service counter
Equipment: Metal shelving
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BOTTOM LEAKS AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINKS, CELL PHONE, PACKS OF CIGARETTES, ETC.--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- 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. EMPLOYEE DRINKS, CELL PHONE, PACKS OF CIGARETTES, ETC.--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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 ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
Location: Bar
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR LIGHTING AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR LIGHTING AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Cook line
- 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: ENSURE THAT ALL KITCHEN FIRE EXTINGUISHERS ARE UPDATED/SERVICED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED SEPTEMBER OF 2012)
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION--CORRECTED.-SOILED BAR FLOORS/FLOOR DRAINS--CONTINUE TO WORK ON.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION--CORRECTED.-SOILED BAR FLOORS/FLOOR DRAINS--CONTINUE TO WORK ON.
Location: Cook line
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION--CORRECTED.-SOILED BAR FLOORS/FLOOR DRAINS--CONTINUE TO WORK ON.
Location: Bar
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION--CORRECTED.-SOILED BAR FLOORS/FLOOR DRAINS--CONTINUE TO WORK ON.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: *SHULA'S HAS PURCHASED NEW SHELVING AND IS IN PROGRESS OF INSTALLATION.-REPLACE AND/OR RESURFACE RUSTED SHELVING AT MAIN WALK-IN-COOLER AND AT WALK-IN-MEAT COOLER SHELVING--CORRECTED.-PROVIDE PROPER BOTTOM DOOR SWEEP FOR KITCHEN WALK-IN-COOLER DOOR; SEAL ALL BOTTOM DOOR OPENINGS/GAPS--CORRECTED.
Location: Walk-in cooler
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: *SHULA'S HAS PURCHASED NEW SHELVING AND IS IN PROGRESS OF INSTALLATION.-REPLACE AND/OR RESURFACE RUSTED SHELVING AT MAIN WALK-IN-COOLER AND AT WALK-IN-MEAT COOLER SHELVING--CORRECTED.-PROVIDE PROPER BOTTOM DOOR SWEEP FOR KITCHEN WALK-IN-COOLER DOOR; SEAL ALL BOTTOM DOOR OPENINGS/GAPS--CORRECTED.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-COOLER (EX. FISH AND CUT MELONS).
Location: Kitchen
Equipment: Delfield 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:-CLEAN AND ORGANIZE BACK KITCHEN BEHIND COOK-LINE LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.
Location: Kitchen (back)
- 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:-CLEAN AND ORGANIZE BACK KITCHEN BEHIND COOK-LINE LOCATION.-SOILED WALK-IN-MEAT 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.
Location: Bar
Equipment: Ice 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.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS: ENGINEER HAS REPAIRED SINK (CURRENTLY HAS SLIGHT LEAK); HOWEVER, ESTABLISHMENT WILL BE PREPLACING ENTIRE PREP SINK.REPAIR FAUCET HEAD LEAKS AT COOK-LINE PREP SINK.
Location: Cook line
Equipment: Prep sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KEEP ICE SCOOP STORED WITH HANDLE UP PROPERLY AT BAR ICE BIN.
Location: Bar
Equipment: Ice bin
|
10/21/2013 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACKS OF CIGARETTES STORED AT BACK KITCHEN LOCATION BEHIND COOK-LINE--REMOVE.
- 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: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- 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: OPEN EMPLOYEE DRINK (PITCHER OF ICE TEA WITH STRAW) STORED AT INTERIOR OF COOK-LINE DELFIELD COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED PROPERLY WITH LID AND CONTAIN A STAW AND STORED AWAY FROM FOOD, SINGLE SERVICE USE ITEMS, FOOD PREP LOCATIONS AND EQUIPMENT.
Location: Cook line
Equipment: Delfield cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: COOKED MEAT WRAPPED AND STORED IN WALK-IN-COOLER NOT DATE MARKED.
Location: Walk-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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Kitchen
Equipment: Delfield 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Service counter
Equipment: Prep table
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Service counter
Equipment: Metal shelving
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BOTTOM LEAKS AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINKS, CELL PHONE, PACKS OF CIGARETTES, ETC.--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- 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. EMPLOYEE DRINKS, CELL PHONE, PACKS OF CIGARETTES, ETC.--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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 ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR LIGHTING AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR LIGHTING AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Cook line
- 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: ENSURE THAT ALL KITCHEN FIRE EXTINGUISHERS ARE UPDATED/SERVICED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED SEPTEMBER OF 2012)
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION.-SOILED WALK-IN-FREEZER AND BAR FLOORS/FLOOR DRAINS.
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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION.-SOILED WALK-IN-FREEZER AND BAR FLOORS/FLOOR DRAINS.
Location: Cook line
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION.-SOILED WALK-IN-FREEZER AND BAR FLOORS/FLOOR DRAINS.
Location: Bar
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION.-SOILED WALK-IN-FREEZER AND BAR FLOORS/FLOOR DRAINS.
Location: Walk-in freezer
- 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 AT MAIN WALK-IN-COOLER AND AT WALK-IN-MEAT COOLER SHELVING--CORRECTED.-PROVIDE PROPER BOTTOM DOOR SWEEP FOR KITCHEN WALK-IN-COOLER DOOR; SEAL ALL BOTTOM DOOR OPENINGS/GAPS--IN PROGRESS.
Location: Walk-in cooler
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 AT MAIN WALK-IN-COOLER AND AT WALK-IN-MEAT COOLER SHELVING--CORRECTED.-PROVIDE PROPER BOTTOM DOOR SWEEP FOR KITCHEN WALK-IN-COOLER DOOR; SEAL ALL BOTTOM DOOR OPENINGS/GAPS--IN PROGRESS.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-COOLER (EX. FISH AND CUT MELONS).
Location: Kitchen
Equipment: Delfield 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:-CLEAN AND ORGANIZE BACK KITCHEN BEHIND COOK-LINE LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.
Location: Kitchen (back)
- 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:-CLEAN AND ORGANIZE BACK KITCHEN BEHIND COOK-LINE LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Bar
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR FAUCET HEAD LEAKS AT COOK-LINE PREP SINK.
Location: Cook line
Equipment: Prep sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KEEP ICE SCOOP STORED WITH HANDLE UP PROPERLY AT BAR ICE BIN.
Location: Bar
Equipment: Ice bin
|
10/09/2013 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: PACKS OF CIGARETTES STORED AT BACK KITCHEN LOCATION BEHIND COOK-LINE--REMOVE.
- 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: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- 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: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -COOK-LINE PANTRY COLD-TOP COOLER AT 52 F--***CORRECTIVE ACTION--ICE BATH.-BACK KITCHEN TRAULSEN COOLER AT 48 F.-CUT FRUIT STORED AT ROOM TEMPERATURE AT BAR; STORE IN ICE BATH OR IN PROPER REFRIGERATION OF 41 F OR BELOW.
Location: Bar
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINK (PITCHER OF ICE TEA WITH STRAW) STORED AT INTERIOR OF COOK-LINE DELFIELD COOLER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED PROPERLY WITH LID AND CONTAIN A STAW AND STORED AWAY FROM FOOD, SINGLE SERVICE USE ITEMS, FOOD PREP LOCATIONS AND EQUIPMENT.
Location: Cook line
Equipment: Delfield 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Kitchen
Equipment: Delfield 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Walk-in cooler
Equipment: Metal shelving
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Service counter
Equipment: Prep table
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Service counter
Equipment: Metal shelving
- 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 SURFACES OF KITCHEN DEFIELD COOLER SHELVING AND CEILING SURFACES.-SOILED KITCHEN BEVERAGE SERVERS STATION PREP TABLES, COUNTER-TOPS AND SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING AND INTERIOR SURFACES.
Location: Bar
Equipment: Reach in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR BOTTOM LEAKS AT BAR HANDSINK.
Location: Bar
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE PROPER FOOD GRADE SCOOPS WITH HANDLES TO DISPENSE FOODS PROPERLY.
Location: Cook line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINKS, CELL PHONE, PACKS OF CIGARETTES, ETC.--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (back)
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE DRINKS, CELL PHONE, PACKS OF CIGARETTES, ETC.--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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 ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAR.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR LIGHTING AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE INTERIOR LIGHTING AT INTERIOR OF KITCHEN HOOD SYSTEM WHERE OUT.
Location: Cook line
- 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: ENSURE THAT ALL KITCHEN FIRE EXTINGUISHERS ARE UPDATED/SERVICED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED SEPTEMBER OF 2012)
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 SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION.-SOILED WALK-IN-FREEZER AND BAR FLOORS/FLOOR DRAINS.
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 SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION.-SOILED WALK-IN-FREEZER AND BAR FLOORS/FLOOR DRAINS.
Location: Cook line
- 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 SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION.-SOILED WALK-IN-FREEZER AND BAR FLOORS/FLOOR DRAINS.
Location: Bar
- 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 SANTIZING OF THE FOLLOWING:-SOILED FLOORS, FLOOR DRAINS AND DUSTY CEILING SURFACES OF KITCHEN/COOK-LINE LOCATION.-SOILED WALK-IN-FREEZER AND BAR FLOORS/FLOOR DRAINS.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: -REPLACE AND/OR RESURFACE RUSTED SHELVING AT MAIN WALK-IN-COOLER AND AT WALK-IN-MEAT COOLER SHELVING.-PROVIDE PROPER BOTTOM DOOR SWEEP FOR KITCHEN WALK-IN-COOLER DOOR; SEAL ALL BOTTOM DOOR OPENINGS/GAPS.
Location: Walk-in cooler
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 AT MAIN WALK-IN-COOLER AND AT WALK-IN-MEAT COOLER SHELVING.-PROVIDE PROPER BOTTOM DOOR SWEEP FOR KITCHEN WALK-IN-COOLER DOOR; SEAL ALL BOTTOM DOOR OPENINGS/GAPS.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: KEEP FOODS COVERED PROPERLY AT KITCHEN REACH-IN-COOLER (EX. FISH AND CUT MELONS).
Location: Kitchen
Equipment: Delfield 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:-CLEAN AND ORGANIZE BACK KITCHEN BEHIND COOK-LINE LOCATION.-SOILED WALK-IN-MEAT COOLER FANGUARDS.
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:-CLEAN AND ORGANIZE BACK KITCHEN BEHIND COOK-LINE LOCATION.-SOILED WALK-IN-MEAT 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.
Location: Bar
Equipment: Ice 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.
Location: Bar
Equipment: Soda gun & holster
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR FAUCET HEAD LEAKS AT COOK-LINE PREP SINK.
Location: Cook line
Equipment: Prep sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KEEP ICE SCOOP STORED WITH HANDLE UP PROPERLY AT BAR ICE BIN.
Location: Bar
Equipment: Ice bin
|
10/01/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: NEW COMPRESSOR UNIT WAS INSTALLED TODAY ON COOK-LINE COLD-TOP REFRIGERATION UNIT. ESTABLISHMENT IS CURRENTLY KEEPING FOODS ON ICE UNTIL UNIT IS RESTORED AT PROPER COLD HOLDING TEMPERTURES OF 41 F OR BELOW. A RECHECK WILL BE CONDUCTED TO ENSURE THAT UNIT IS PROPERLY MAINTAINING COLD-HOLDING TEMPS.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. PRODUCT STORED ON ICE UNTIL REPAIRED. PROVIDE TEMPERATURE LOGS ON ALL COOLING UNITS ON COOK LINE IN SERVICE KITCHEN.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A BOTTLE OF DEGREASER WAS STORED ON COUNTER TOP WITH PITCHERS OF BEVERAGES AND OTHER DRINKS LOCATED IN WAIT STAFF AREA.STORE ALL CLEANING PRODUCTS/TOXIC CHEMICALS IN A DESIGNATED AREA TO PROTECT FOOD AND SINGLE USE ITEMS FROM POSSIBLE CONTAMINATION.
Location: Service counter
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE CUTTING PRODUCE AND CHEESE WITH BARE HANDS IN PREP AREA LOCATED IN MAIN KITCHEN.ENSURE GLOVES ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. PRODUCT DISCARDED.
- 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 BEVERAGE STORED IN CONTAINER IN BACK PREP AREA WITHOUT A LID AND STRAW IN MAIN KITCHEN PREP AREA.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINER WITH LIDS AND STRAWS TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER LEFT SOILED WITH DRIED FOOD SOIL ON BLADES, GUARD AND OTHER COMPARTMENTS LOCATED IN SERVICE KITCHEN.ENSURE SLICER IS THOROUGHLY CLEANED AND SANITZED IN BETWEEN USE TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Cook line
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REMOVE BUILD UP ON ALL HAND SINK TOWEL, SOAP, AND SANITIZER DISPENSERS. REMOVE ANY SOIL ON FUACET FIXTURES OR BASINS AS WELL.
Location: Kitchen
- 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: JACKETS STORED IN BACK PREP ARE BEHIND COOK LINE IN SERVICE KITCHEN.STORE JACKETS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
Location: Cook line
- 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: FLOORS, CORNERS, AND EDGES, FLOOR DRAINS SOILED WITH BUILD UP ON COOK LINE, WAIT STAFF AREA, AND MAIN KITCHEN PREP AREA. IMPROVE CLEANING ON FLOORS AND DRAINS TO PREVENT BUILD UP.RECHECK: CONTINUE TO REMOVE BUILD UP BELOW DRAIN LINE ON ENTIRE COOK LINE.
Location: Prep 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: FLOORS, CORNERS, AND EDGES, FLOOR DRAINS SOILED WITH BUILD UP ON COOK LINE, WAIT STAFF AREA, AND MAIN KITCHEN PREP AREA. IMPROVE CLEANING ON FLOORS AND DRAINS TO PREVENT BUILD UP.RECHECK: CONTINUE TO REMOVE BUILD UP BELOW DRAIN LINE ON ENTIRE COOK LINE.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CONTAINER OF COOKED RICE COVERED IN PLASTIC WRAP, STORED AT 11:00 A.M. WAS MAINTAINING 50 DEGREES STORED INSIDE WALK IN COOLER. USE PROPER GUIDELINES ARE UTILIZED TO COOL FOOD PROPERLY. HOT FOODS SHOULD REMAIN UNCOVERED OR VENTED DURING THE COOLING PROCESS TO ENSURE PRODUCT REACHES FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 41 DEGREES WITHIN FOUR MORE HOURS. RICE WAS PUT IN A SHALLOW PAN TO EXPEDITE COOLING PROCESS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING CONTAINING MINI BOXED CEREALS IN WAIT STAFF AREA SOILED WITH BUILD UP.2. STORAGE/UTILITY CARTS HEAVILY SOILED WITH DRIED FOOD RESIDUE AND OTHER BUILD UP.3. STORAGE SHELVING BELOW COUNTER TOPS AND EQUIPMENT ON EXPO LINE, COOK LINE, AND WAIT STAFF AREA SOILED.IMPROVE CLEANING ON ALL STORAGE UNITS AND SHELVING TO PREVENT BUILD UP.
Location: Kitchen
|
03/29/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: NEW COMPRESSOR UNIT WAS INSTALLED TODAY ON COOK-LINE COLD-TOP REFRIGERATION UNIT. ESTABLISHMENT IS CURRENTLY KEEPING FOODS ON ICE UNTIL UNIT IS RESTORED AT PROPER COLD HOLDING TEMPERTURES OF 41 F OR BELOW. A RECHECK WILL BE CONDUCTED TO ENSURE THAT UNIT IS PROPERLY MAINTAINING COLD-HOLDING TEMPS.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. PRODUCT STORED ON ICE UNTIL REPAIRED. PROVIDE TEMPERATURE LOGS ON ALL COOLING UNITS ON COOK LINE IN SERVICE KITCHEN.
Location: Cook line
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A BOTTLE OF DEGREASER WAS STORED ON COUNTER TOP WITH PITCHERS OF BEVERAGES AND OTHER DRINKS LOCATED IN WAIT STAFF AREA.STORE ALL CLEANING PRODUCTS/TOXIC CHEMICALS IN A DESIGNATED AREA TO PROTECT FOOD AND SINGLE USE ITEMS FROM POSSIBLE CONTAMINATION.
Location: Service counter
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE CUTTING PRODUCE AND CHEESE WITH BARE HANDS IN PREP AREA LOCATED IN MAIN KITCHEN.ENSURE GLOVES ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. PRODUCT DISCARDED.
- 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 BEVERAGE STORED IN CONTAINER IN BACK PREP AREA WITHOUT A LID AND STRAW IN MAIN KITCHEN PREP AREA.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINER WITH LIDS AND STRAWS TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER LEFT SOILED WITH DRIED FOOD SOIL ON BLADES, GUARD AND OTHER COMPARTMENTS LOCATED IN SERVICE KITCHEN.ENSURE SLICER IS THOROUGHLY CLEANED AND SANITZED IN BETWEEN USE TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Cook line
Equipment: Slicer
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REMOVE BUILD UP ON ALL HAND SINK TOWEL, SOAP, AND SANITIZER DISPENSERS. REMOVE ANY SOIL ON FUACET FIXTURES OR BASINS AS WELL.
Location: Kitchen
- 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: JACKETS STORED IN BACK PREP ARE BEHIND COOK LINE IN SERVICE KITCHEN.STORE JACKETS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
Location: Cook line
- 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: FLOORS, CORNERS, AND EDGES, FLOOR DRAINS SOILED WITH BUILD UP ON COOK LINE, WAIT STAFF AREA, AND MAIN KITCHEN PREP AREA. IMPROVE CLEANING ON FLOORS AND DRAINS TO PREVENT BUILD UP.RECHECK: CONTINUE TO REMOVE BUILD UP BELOW DRAIN LINE ON ENTIRE COOK LINE.
Location: Prep 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: FLOORS, CORNERS, AND EDGES, FLOOR DRAINS SOILED WITH BUILD UP ON COOK LINE, WAIT STAFF AREA, AND MAIN KITCHEN PREP AREA. IMPROVE CLEANING ON FLOORS AND DRAINS TO PREVENT BUILD UP.RECHECK: CONTINUE TO REMOVE BUILD UP BELOW DRAIN LINE ON ENTIRE COOK LINE.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CONTAINER OF COOKED RICE COVERED IN PLASTIC WRAP, STORED AT 11:00 A.M. WAS MAINTAINING 50 DEGREES STORED INSIDE WALK IN COOLER. USE PROPER GUIDELINES ARE UTILIZED TO COOL FOOD PROPERLY. HOT FOODS SHOULD REMAIN UNCOVERED OR VENTED DURING THE COOLING PROCESS TO ENSURE PRODUCT REACHES FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 41 DEGREES WITHIN FOUR MORE HOURS. RICE WAS PUT IN A SHALLOW PAN TO EXPEDITE COOLING PROCESS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING CONTAINING MINI BOXED CEREALS IN WAIT STAFF AREA SOILED WITH BUILD UP.2. STORAGE/UTILITY CARTS HEAVILY SOILED WITH DRIED FOOD RESIDUE AND OTHER BUILD UP.3. STORAGE SHELVING BELOW COUNTER TOPS AND EQUIPMENT ON EXPO LINE, COOK LINE, AND WAIT STAFF AREA SOILED.IMPROVE CLEANING ON ALL STORAGE UNITS AND SHELVING TO PREVENT BUILD UP.
Location: Kitchen
|
03/14/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CRAB CAKES, SHRIMP WRAPS, ETC.... AND OTHER FOOD ITEMS WERE HOLDING AT 51 DEGREES IN COOLER DRAWER AND ON TOP LOCATED ON COOK LINE IN SERVICE KITCHEN.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. PRODUCT STORED ON ICE UNTIL REPAIRED. PROVIDE TEMPERATURE LOGS ON ALL COOLING UNITS ON COOK LINE IN SERVICE KITCHEN.RECHECK: COOLER HAS NOT BEEN REPAIRED. PROTEINS (MEAT PRODUCTS) CONTINUE TO BE STORED ON ICE. FOOD ITEMS ON TOP HOLDING BETWEEN 45-46 DEGREES F. MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. EXECUTIVE CHEF STATES A PART IS ON ORDER TO RECTIFY COOLING ISSUE.
Location: Cook line
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A BOTTLE OF DEGREASER WAS STORED ON COUNTER TOP WITH PITCHERS OF BEVERAGES AND OTHER DRINKS LOCATED IN WAIT STAFF AREA.STORE ALL CLEANING PRODUCTS/TOXIC CHEMICALS IN A DESIGNATED AREA TO PROTECT FOOD AND SINGLE USE ITEMS FROM POSSIBLE CONTAMINATION.
Location: Service counter
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE CUTTING PRODUCE AND CHEESE WITH BARE HANDS IN PREP AREA LOCATED IN MAIN KITCHEN.ENSURE GLOVES ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. PRODUCT DISCARDED.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CONTAINER IN BACK PREP AREA WITHOUT A LID AND STRAW IN MAIN KITCHEN PREP AREA.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINER WITH LIDS AND STRAWS TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER LEFT SOILED WITH DRIED FOOD SOIL ON BLADES, GUARD AND OTHER COMPARTMENTS LOCATED IN SERVICE KITCHEN.ENSURE SLICER IS THOROUGHLY CLEANED AND SANITZED IN BETWEEN USE TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Cook line
Equipment: Slicer
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: REMOVE BUILD UP ON ALL HAND SINK TOWEL, SOAP, AND SANITIZER DISPENSERS. REMOVE ANY SOIL ON FUACET FIXTURES OR BASINS AS WELL.
Location: Kitchen
- 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: JACKETS STORED IN BACK PREP ARE BEHIND COOK LINE IN SERVICE KITCHEN.STORE JACKETS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
Location: Cook line
- 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: FLOORS, CORNERS, AND EDGES, FLOOR DRAINS SOILED WITH BUILD UP ON COOK LINE, WAIT STAFF AREA, AND MAIN KITCHEN PREP AREA. IMPROVE CLEANING ON FLOORS AND DRAINS TO PREVENT BUILD UP.RECHECK: CONTINUE TO REMOVE BUILD UP BELOW DRAIN LINE ON ENTIRE COOK LINE.
Location: Prep 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: FLOORS, CORNERS, AND EDGES, FLOOR DRAINS SOILED WITH BUILD UP ON COOK LINE, WAIT STAFF AREA, AND MAIN KITCHEN PREP AREA. IMPROVE CLEANING ON FLOORS AND DRAINS TO PREVENT BUILD UP.RECHECK: CONTINUE TO REMOVE BUILD UP BELOW DRAIN LINE ON ENTIRE COOK LINE.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CONTAINER OF COOKED RICE COVERED IN PLASTIC WRAP, STORED AT 11:00 A.M. WAS MAINTAINING 50 DEGREES STORED INSIDE WALK IN COOLER. USE PROPER GUIDELINES ARE UTILIZED TO COOL FOOD PROPERLY. HOT FOODS SHOULD REMAIN UNCOVERED OR VENTED DURING THE COOLING PROCESS TO ENSURE PRODUCT REACHES FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 41 DEGREES WITHIN FOUR MORE HOURS. RICE WAS PUT IN A SHALLOW PAN TO EXPEDITE COOLING PROCESS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING CONTAINING MINI BOXED CEREALS IN WAIT STAFF AREA SOILED WITH BUILD UP.2. STORAGE/UTILITY CARTS HEAVILY SOILED WITH DRIED FOOD RESIDUE AND OTHER BUILD UP.3. STORAGE SHELVING BELOW COUNTER TOPS AND EQUIPMENT ON EXPO LINE, COOK LINE, AND WAIT STAFF AREA SOILED.IMPROVE CLEANING ON ALL STORAGE UNITS AND SHELVING TO PREVENT BUILD UP.
Location: Kitchen
|
03/07/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CRAB CAKES, SHRIMP WRAPS, ETC.... AND OTHER FOOD ITEMS WERE HOLDING AT 51 DEGREES IN COOLER DRAWER AND ON TOP LOCATED ON COOK LINE IN SERVICE KITCHEN.MAINTAIN POTENTIALLY HAZARDOUS FOODS AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. PRODUCT STORED ON ICE UNTIL REPAIRED. PROVIDE TEMPERATURE LOGS ON ALL COOLING UNITS ON COOK LINE IN SERVICE KITCHEN.
Location: Cook line
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: A BOTTLE OF DEGREASER WAS STORED ON COUNTER TOP WITH PITCHERS OF BEVERAGES AND OTHER DRINKS LOCATED IN WAIT STAFF AREA.STORE ALL CLEANING PRODUCTS/TOXIC CHEMICALS IN A DESIGNATED AREA TO PROTECT FOOD AND SINGLE USE ITEMS FROM POSSIBLE CONTAMINATION.
Location: Service counter
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE CUTTING PRODUCE AND CHEESE WITH BARE HANDS IN PREP AREA LOCATED IN MAIN KITCHEN.ENSURE GLOVES ARE USED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS. PRODUCT DISCARDED.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CONTAINER IN BACK PREP AREA WITHOUT A LID AND STRAW IN MAIN KITCHEN PREP AREA.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED IN CONTAINER WITH LIDS AND STRAWS TO PREVENT CONTAMINATION OF FOOD AND EQUIPMENT.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SLICER LEFT SOILED WITH DRIED FOOD SOIL ON BLADES, GUARD AND OTHER COMPARTMENTS LOCATED IN SERVICE KITCHEN.ENSURE SLICER IS THOROUGHLY CLEANED AND SANITZED IN BETWEEN USE TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Cook line
Equipment: Slicer
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: JACKETS STORED IN BACK PREP ARE BEHIND COOK LINE IN SERVICE KITCHEN.STORE JACKETS IN APPROPRIATE AREA AWAY FROM FOOD STORAGE.
Location: Cook line
- 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: FLOORS, CORNERS, AND EDGES, FLOOR DRAINS SOILED WITH BUILD UP ON COOK LINE, WAIT STAFF AREA, AND MAIN KITCHEN PREP AREA. IMPROVE CLEANING ON FLOORS AND DRAINS TO PREVENT BUILD UP.
Location: Prep 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: FLOORS, CORNERS, AND EDGES, FLOOR DRAINS SOILED WITH BUILD UP ON COOK LINE, WAIT STAFF AREA, AND MAIN KITCHEN PREP AREA. IMPROVE CLEANING ON FLOORS AND DRAINS TO PREVENT BUILD UP.
Location: Kitchen
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CONTAINER OF COOKED RICE COVERED IN PLASTIC WRAP, STORED AT 11:00 A.M. WAS MAINTAINING 50 DEGREES STORED INSIDE WALK IN COOLER. USE PROPER GUIDELINES ARE UTILIZED TO COOL FOOD PROPERLY. HOT FOODS SHOULD REMAIN UNCOVERED OR VENTED DURING THE COOLING PROCESS TO ENSURE PRODUCT REACHES FROM 135 TO 70 DEGREES WITHIN TWO HOURS AND 41 DEGREES WITHIN FOUR MORE HOURS. RICE WAS PUT IN A SHALLOW PAN TO EXPEDITE COOLING PROCESS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE SHELVING CONTAINING MINI BOXED CEREALS IN WAIT STAFF AREA SOILED WITH BUILD UP.2. STORAGE/UTILITY CARTS HEAVILY SOILED WITH DRIED FOOD RESIDUE AND OTHER BUILD UP.3. STORAGE SHELVING BELOW COUNTER TOPS AND EQUIPMENT ON EXPO LINE, COOK LINE, AND WAIT STAFF AREA SOILED.IMPROVE CLEANING ON ALL STORAGE UNITS AND SHELVING TO PREVENT BUILD UP.
Location: Kitchen
|
02/28/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Cook line
Equipment: Cold top
- 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: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Cook line
Equipment: Cold top
- 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: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Cook line
Equipment: Cold top
- 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: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Kitchen
Equipment: Delfield cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Expo line
- 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: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Service counter
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ROACH SEEN ON COOK-LINE SHELVING. GNATS PRESENT AT BEVERAGE SERVERS STATION.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ROACH SEEN ON COOK-LINE SHELVING. GNATS PRESENT AT BEVERAGE SERVERS STATION.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.
Location: Cook line
- 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 DRINK STORED ON PREP TABLE SHELVING NEAR FOOD AND UTENSILS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN BAR; STORE SEPERATELY AWAY FROM LIQUOR STORAGE AND UTENSILS.
Location: Cook line
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: EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR FOOD AND UTENSILS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN BAR; STORE SEPERATELY AWAY FROM LIQUOR STORAGE AND UTENSILS.
Location: Bar
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS AT INTERIOR OF JIM BEAM KENTUCKY WHISKY LIQUOR BOTTLE--DISCARD.
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST HAAGEN DAZ FREEZER.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST HAAGEN DAZ FREEZER.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST HAAGEN DAZ FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST HAAGEN DAZ FREEZER.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST HAAGEN DAZ FREEZER.
Location: Kitchen
Equipment: Delfield cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-CLEAN AND DEFROST HAAGEN DAZ FREEZER.
Location: Kitchen
Equipment: Ice cream freezer
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CONTINUE TO WORK ON AND MONITOR.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: CONTINUE TO WORK ON AND MONITOR.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLER ON COOK-LINE NOT WEARING HAIR RESTRAINT.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE AND/OR REPAIR COVE WHERE MISSING OR DAMAGED; INCLUDING BEVERAGE SERVERS STATION AREA.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE (DETAILED) ROUTINE CLEANING AND SANITIZING OF ALL SHULA FLOORS; INCLUDING FLOOR DRAINS, SERVERS BEVERAGE STATION LOCATION AND BAR FLOORS.
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 (DETAILED) ROUTINE CLEANING AND SANITIZING OF ALL SHULA FLOORS; INCLUDING FLOOR DRAINS, SERVERS BEVERAGE STATION LOCATION AND BAR FLOORS.
Location: Bar
- 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 (DETAILED) ROUTINE CLEANING AND SANITIZING OF ALL SHULA FLOORS; INCLUDING FLOOR DRAINS, SERVERS BEVERAGE STATION LOCATION AND BAR FLOORS.
Location: Cook line
- 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 TO ENSURE THAT HOT WATER TEMPERATURE AT COOK-LINE HANDSINK AND BEVERAGE SERVERS STATION IS MAINTAINED AT 100 F - 120 F.
Location: Cook line
Equipment: Hand sink
- 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 TO ENSURE THAT HOT WATER TEMPERATURE AT COOK-LINE HANDSINK AND BEVERAGE SERVERS STATION IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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 DELFIELD BEVERAGE COOLER AT BEVERAGE SERVERS STATION AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Delfield 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 THERMOMETER AT DELFIELD BEVERAGE COOLER AT BEVERAGE SERVERS STATION AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF BAR DISHMACHINE INCLUDING INTERIOR CABINET SURFACES WHERE DETERGENT AND SANITIZER IS STORED.
Location: Bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-MEAT COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE BREAKABLE PLATES OUT OF INTERIOR OF SALAD STORAGE CONTAINERS IN DELFIELD COOLER TO PREVENT ANY POTENTIAL PHYSICAL HAZARD CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Delfield cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.
Location: Expo line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING:-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.
Location: Bar
Equipment: Reach 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: CONTINUE TO WORK ON AND MONITOR.
Location: Bar
Equipment: Soda gun & holster
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE IODINE SANITIZER TEST STRIPS FOR BAR DISHMACHINE.
Location: Bar
Equipment: Dishmachine
|
06/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Cook line
Equipment: Cold top
- 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: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Cook line
Equipment: Cold top
- 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: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Cook line
Equipment: Cold top
- 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: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Kitchen
Equipment: Delfield cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Expo line
- 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: REPAIR THE FOLLOWING:TOMATOES AT 50 F.HAM AT 49 F.COLD-TOP INTERIOR UNIT AT 45 F.DELFIELD COOLER AT 48 F AT BEVERAGE SERVERS STATION.ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE COMPLETELY SO THAT ALL OF CONTAINER AND FOOD PRODUCT IS MAINTAINED AT 41 F.
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ROACH SEEN ON COOK-LINE SHELVING. GNATS PRESENT AT BEVERAGE SERVERS STATION.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE ROACH SEEN ON COOK-LINE SHELVING. GNATS PRESENT AT BEVERAGE SERVERS STATION.PROVIDE PEST CONTROL REPORTS ON RECHECK INSPECTION DATE.
Location: Cook line
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR FOOD AND UTENSILS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN BAR; STORE SEPERATELY AWAY FROM LIQUOR STORAGE AND UTENSILS.
Location: Cook line
Equipment: Prep table
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORED ON PREP TABLE SHELVING NEAR FOOD AND UTENSILS--DISCONTINUE THIS BEHAVIOR.EMPLOYEE DRINKS STORED IN BAR; STORE SEPERATELY AWAY FROM LIQUOR STORAGE AND UTENSILS.
Location: Bar
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: GNATS AT INTERIOR OF JIM BEAM KENTUCKY WHISKY LIQUOR BOTTLE--DISCARD.
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR TURBO AIR COOLER SURFACES AND SHELVING.-SOILED INTERIOR SURFACES OF PREMIERE FREEZER.-SOILED INTERIOR SURFACES AND SHELVING OF 2-DOOR TRAULSEN COOLER.-SOILED INTERIOR SURFACES AND SHELVING OF TRAULSEN 4-DOOR COOLER AT BEVERAGE SERVERS STATION.-SOILED INTERIOR SURFACES OF KITCHEN 4-DOOR DELFIELD COOLER.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR TURBO AIR COOLER SURFACES AND SHELVING.-SOILED INTERIOR SURFACES OF PREMIERE FREEZER.-SOILED INTERIOR SURFACES AND SHELVING OF 2-DOOR TRAULSEN COOLER.-SOILED INTERIOR SURFACES AND SHELVING OF TRAULSEN 4-DOOR COOLER AT BEVERAGE SERVERS STATION.-SOILED INTERIOR SURFACES OF KITCHEN 4-DOOR DELFIELD COOLER.
Location: Kitchen
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR TURBO AIR COOLER SURFACES AND SHELVING.-SOILED INTERIOR SURFACES OF PREMIERE FREEZER.-SOILED INTERIOR SURFACES AND SHELVING OF 2-DOOR TRAULSEN COOLER.-SOILED INTERIOR SURFACES AND SHELVING OF TRAULSEN 4-DOOR COOLER AT BEVERAGE SERVERS STATION.-SOILED INTERIOR SURFACES OF KITCHEN 4-DOOR DELFIELD COOLER.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR TURBO AIR COOLER SURFACES AND SHELVING.-SOILED INTERIOR SURFACES OF PREMIERE FREEZER.-SOILED INTERIOR SURFACES AND SHELVING OF 2-DOOR TRAULSEN COOLER.-SOILED INTERIOR SURFACES AND SHELVING OF TRAULSEN 4-DOOR COOLER AT BEVERAGE SERVERS STATION.-SOILED INTERIOR SURFACES OF KITCHEN 4-DOOR DELFIELD COOLER.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR TURBO AIR COOLER SURFACES AND SHELVING.-SOILED INTERIOR SURFACES OF PREMIERE FREEZER.-SOILED INTERIOR SURFACES AND SHELVING OF 2-DOOR TRAULSEN COOLER.-SOILED INTERIOR SURFACES AND SHELVING OF TRAULSEN 4-DOOR COOLER AT BEVERAGE SERVERS STATION.-SOILED INTERIOR SURFACES OF KITCHEN 4-DOOR DELFIELD COOLER.
Location: Kitchen
Equipment: Delfield cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Bar
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE AND/OR REPAIR COVE WHERE MISSING OR DAMAGED; INCLUDING BEVERAGE SERVERS STATION AREA.
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 (DETAILED) ROUTINE CLEANING AND SANITIZING OF ALL SHULA FLOORS; INCLUDING FLOOR DRAINS, SERVERS BEVERAGE STATION LOCATION AND BAR FLOORS.
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 (DETAILED) ROUTINE CLEANING AND SANITIZING OF ALL SHULA FLOORS; INCLUDING FLOOR DRAINS, SERVERS BEVERAGE STATION LOCATION AND BAR FLOORS.
Location: Bar
- 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 (DETAILED) ROUTINE CLEANING AND SANITIZING OF ALL SHULA FLOORS; INCLUDING FLOOR DRAINS, SERVERS BEVERAGE STATION LOCATION AND BAR FLOORS.
Location: Cook line
- 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 TO ENSURE THAT HOT WATER TEMPERATURE AT COOK-LINE HANDSINK AND BEVERAGE SERVERS STATION IS MAINTAINED AT 100 F - 120 F.
Location: Cook line
Equipment: Hand sink
- 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 TO ENSURE THAT HOT WATER TEMPERATURE AT COOK-LINE HANDSINK AND BEVERAGE SERVERS STATION IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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 DELFIELD BEVERAGE COOLER AT BEVERAGE SERVERS STATION AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Kitchen
Equipment: Delfield 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 THERMOMETER AT DELFIELD BEVERAGE COOLER AT BEVERAGE SERVERS STATION AND AT BAR REACH-IN-COOLERS WHERE NEEDED.
Location: Bar
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE INTERIOR AND EXTERIOR SURFACES OF BAR DISHMACHINE INCLUDING INTERIOR CABINET SURFACES WHERE DETERGENT AND SANITIZER IS STORED.
Location: Bar
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE CRACKED ICE SCOOP LOCATED AT ICE SCOOP HOLDER ATTACHED TO PORTABLE ICE BINS ON EXPO-LINE.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-MEAT COOLER.
Location: Expo line
Equipment: Ice bin
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE CRACKED ICE SCOOP LOCATED AT ICE SCOOP HOLDER ATTACHED TO PORTABLE ICE BINS ON EXPO-LINE.REPLACE OR RESURFACE RUSTED SHELVING AT WALK-IN-MEAT COOLER.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: REMOVE BREAKABLE PLATES OUT OF INTERIOR OF SALAD STORAGE CONTAINERS IN DELFIELD COOLER TO PREVENT ANY POTENTIAL PHYSICAL HAZARD CROSS-CONTAMINATION.
Location: Kitchen
Equipment: Delfield cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED DRY STORAGE SHELVING.-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR SPEED RAILS AND SOILED BAR LIQUOR STORAGE SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.-SOILED KITCHEN DRY STORAGE SHELVING WHERE DRY SEASONS IS STORED.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED DRY STORAGE SHELVING.-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR SPEED RAILS AND SOILED BAR LIQUOR STORAGE SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.-SOILED KITCHEN DRY STORAGE SHELVING WHERE DRY SEASONS IS STORED.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED DRY STORAGE SHELVING.-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR SPEED RAILS AND SOILED BAR LIQUOR STORAGE SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.-SOILED KITCHEN DRY STORAGE SHELVING WHERE DRY SEASONS IS STORED.
Location: Expo line
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED DRY STORAGE SHELVING.-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR SPEED RAILS AND SOILED BAR LIQUOR STORAGE SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.-SOILED KITCHEN DRY STORAGE SHELVING WHERE DRY SEASONS IS STORED.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING:-SOILED UTENSIL STORAGE DRAWERS.-SOILED DRY STORAGE SHELVING.-SOILED EXPO-LINE AND BEVERAGE SERVERS STATION SHELVING.-SOILED BAR SPEED RAILS AND SOILED BAR LIQUOR STORAGE SHELVING.-SOILED BAR REACH-IN-COOLER SHELVING WHERE NEEDED.-SOILED KITCHEN DRY STORAGE SHELVING WHERE DRY SEASONS IS STORED.
Location: Bar
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Location: Bar
Equipment: Soda gun & holster
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE IODINE SANITIZER TEST STRIPS FOR BAR DISHMACHINE.
Location: Bar
Equipment: Dishmachine
|
06/12/2012 | Routine |
- 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: SAUSAGE ON BUFFET AT 118 DEGREES F.
Equipment: Buffet
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. UPRIGHT COOLER ACROSS FROM 6-BURNER: FOOD TEMEPRATURES AT 47 DEGREES F.2. COOK'S LINE - TOP UNIT- HAM AND CHEESE 46-57 DEGREES F. DO NOT DOUBLE PAN FOOD.3. DRAWERS - FOOD TEMPERATURES - FISH AND MEAT - 47 DEGREES F.4. ROASTED GARLIC - ON COUNTER FROM DAY BEFORE AT 71 DEGREES F (ON CURVED COUNTER). PERSON IN CHARGE DISCARDED.
Equipment: Upright cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. UPRIGHT COOLER ACROSS FROM 6-BURNER: FOOD TEMEPRATURES AT 47 DEGREES F.2. COOK'S LINE - TOP UNIT- HAM AND CHEESE 46-57 DEGREES F. DO NOT DOUBLE PAN FOOD.3. DRAWERS - FOOD TEMPERATURES - FISH AND MEAT - 47 DEGREES F.4. ROASTED GARLIC - ON COUNTER FROM DAY BEFORE AT 71 DEGREES F (ON CURVED COUNTER). PERSON IN CHARGE DISCARDED.
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. UPRIGHT COOLER ACROSS FROM 6-BURNER: FOOD TEMEPRATURES AT 47 DEGREES F.2. COOK'S LINE - TOP UNIT- HAM AND CHEESE 46-57 DEGREES F. DO NOT DOUBLE PAN FOOD.3. DRAWERS - FOOD TEMPERATURES - FISH AND MEAT - 47 DEGREES F.4. ROASTED GARLIC - ON COUNTER FROM DAY BEFORE AT 71 DEGREES F (ON CURVED COUNTER). PERSON IN CHARGE DISCARDED.
Equipment: Cooler drawers
- 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. UPRIGHT COOLER ACROSS FROM 6-BURNER: FOOD TEMEPRATURES AT 47 DEGREES F.2. COOK'S LINE - TOP UNIT- HAM AND CHEESE 46-57 DEGREES F. DO NOT DOUBLE PAN FOOD.3. DRAWERS - FOOD TEMPERATURES - FISH AND MEAT - 47 DEGREES F.4. ROASTED GARLIC - ON COUNTER FROM DAY BEFORE AT 71 DEGREES F (ON CURVED COUNTER). PERSON IN CHARGE DISCARDED.
Equipment: -
- 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: TWO OPEN DRINKS.
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: ENSURE SOAP IS USED (x1)
- Fruit and/or vegetable washing (corrected on site)
Fruit(s) and/or vegetable(s) not washed thoroughly.
Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
Comments: VEGETABLES AND FRUIT NOT RINSED BEFORE USE AND/OR CUTTING. RINSE.
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: BREAKFAST BUFFET. PROVIDE COVERINGS.
Location: Dining room
Equipment: Buffet
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS THROUGHOUT. KEEP IN SANITIZER.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CREAM SAUCE: APPROXIMATELY 2 GALLONS.LOBSTER STOCK: 5 GALLON CONTAINER.
Equipment: Walk in cooler
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THAWING IN SPEEDRACK AT ROOM TEMPERATURE (VARIOUS MEATS). USE TEMPERATURE CONTROL.
|
02/04/2012 | Super Bowl Routine |
- 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: Breakfast buffet butters, cream cheese, melons, milk above 41 F
Location: Buffet
Equipment: Buffet
|
01/31/2012 | Super Bowl Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CREAM SAUCE AT 48 F, COLE SLAW AT 47 F, TOMATOES & MARINARA SAUCE AT 55 F ON COOK-LINE COLD-TOP REFRIGERATION UNIT.REPAIR AND/OR ADJUST COLD-TOP UNIT PROPERLY OR USE PROPER ICE BATH METHOD TO KEEP POTENTIALLY HAZARDOUS FOODS AT 41 F OR BELOW.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK-LINE PREPARING READY-TO-EAT FOODS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.REPEAT VIOLATIONS WILL RESULT WITH ADDITIONAL FINES.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD HANDLER ON COOK-LINE NOT CHANGING GLOVES PROPERLY AND WASHING HAND FOR AT LEAST 20 SECONDS AFTER HANDLING RAW STEAKS AND CONTINUING TO OPERATE ON COOK-LINE WITHOUT WASHING HANDS AND CHANGING GLOVES--DISCONTINUE THIS BEHAVIOR.
- 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: FOOD HANDLER ON COOK-LINE NOT WASHING HANDS AFTER CHANGING JOB DUTIES AND BEFORE APPLYING NEW SET OF GLOVES--DISCONTINUE THIS BEHAVIOR.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ESURE CONSISTENT DATE-MARKING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR REACH-IN-COOLERS AND SHELVING.
Location: Kitchen
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR REACH-IN-COOLERS AND SHELVING.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR REACH-IN-COOLERS AND SHELVING.
Location: Service counter
Equipment: Reach in cooler (4 door)
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED BAR REACH-IN-COOLERS AND SHELVING.
Location: Bar
Equipment: Reach in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- 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 BUCKETS TOO STRONG FOR QUAT (EXCEEDING 300 PPM) AND BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS. USE TEST STRIPS.
Location: Kitchen
- 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 HANDLER (FEMALE) WEARING DANGLING EARRINGS--REMOVE.
- 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: KEEP PERSONAL EMPLOYEE ITEMS STORED OFF COOK-LINE KITCHEN EQUPMENT, SURFACES, SHELVING, ETC.KEEP PERSONAL EMPLOYEE DRINKS STORED AWAY FOR CUSTOMER GLASSWARE, SINGLE-SERVICE ITEMS, AND/OR ANY OTHER EQUIPMENT/UTENSILS.
Location: Cook line
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEEP PERSONAL EMPLOYEE ITEMS STORED OFF COOK-LINE KITCHEN EQUPMENT, SURFACES, SHELVING, ETC.KEEP PERSONAL EMPLOYEE DRINKS STORED AWAY FOR CUSTOMER GLASSWARE, SINGLE-SERVICE ITEMS, AND/OR ANY OTHER EQUIPMENT/UTENSILS.
Location: Bar
- 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: CLEAN AND SANITIZE SOILED CEILING VENTS ROUTINELY.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE WHERE MISSING OR DAMAGED.
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: CONTINUE TO WORK ON: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING; ESPECIALLY UNDERNEATH, AROUND, ON THE SIDES, AND BEHIND EQUIPMENT (ALL FLOORS).SOILED BAR FLOOR DRAINS.CLEAN AND SANITIZE WALK-IN-FREEZER AND WALK-IN-COOLER/MEAT FLOORS ROUTINELY.
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: CONTINUE TO WORK ON: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING; ESPECIALLY UNDERNEATH, AROUND, ON THE SIDES, AND BEHIND EQUIPMENT (ALL FLOORS).SOILED BAR FLOOR DRAINS.CLEAN AND SANITIZE WALK-IN-FREEZER AND WALK-IN-COOLER/MEAT FLOORS ROUTINELY.
Location: Bar
- 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: CONTINUE TO WORK ON: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING; ESPECIALLY UNDERNEATH, AROUND, ON THE SIDES, AND BEHIND EQUIPMENT (ALL FLOORS).SOILED BAR FLOOR DRAINS.CLEAN AND SANITIZE WALK-IN-FREEZER AND WALK-IN-COOLER/MEAT FLOORS ROUTINELY.
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: CONTINUE TO WORK ON: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING; ESPECIALLY UNDERNEATH, AROUND, ON THE SIDES, AND BEHIND EQUIPMENT (ALL FLOORS).SOILED BAR FLOOR DRAINS.CLEAN AND SANITIZE WALK-IN-FREEZER AND WALK-IN-COOLER/MEAT FLOORS ROUTINELY.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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 HAAGEN DAZ ICE CREAM FREEZER AND AT ANY BAR REACH-IN-COOLERS WHERE MISSING.
Location: Kitchen
Equipment: Ice cream freezer
- 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 HAAGEN DAZ ICE CREAM FREEZER AND AT ANY BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) INTERIOR CABINET SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS--NEW CARTS ON ORDER.-SOILED BAR SPEED RAILS.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) INTERIOR CABINET SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS--NEW CARTS ON ORDER.-SOILED BAR SPEED RAILS.
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) INTERIOR CABINET SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS--NEW CARTS ON ORDER.-SOILED BAR SPEED RAILS.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) INTERIOR CABINET SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS--NEW CARTS ON ORDER.-SOILED BAR SPEED RAILS.
Location: Expo line
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) INTERIOR CABINET SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS--NEW CARTS ON ORDER.-SOILED BAR SPEED RAILS.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) INTERIOR CABINET SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS--NEW CARTS ON ORDER.-SOILED BAR SPEED RAILS.
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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.
Location: Bar
Equipment: Ice bin
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD HANDLER ON COOK-LINE WASHING HANDS AT COOK-LINE DUMPSINK--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
Equipment: Dump sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS/ON ORDER: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM.
Location: Dry storage
- 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 UNFUNCTIONING DUMP SINK LOCATED AT THE BEVERAGE SERVERS STATION.REPAIR LEAK AT KITCHEN 2-BAY SINK FAUCET HEAD.
Location: Expo line
Equipment: Dump 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 UNFUNCTIONING DUMP SINK LOCATED AT THE BEVERAGE SERVERS STATION.REPAIR LEAK AT KITCHEN 2-BAY SINK FAUCET HEAD.
Location: Service counter
- 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 UNFUNCTIONING DUMP SINK LOCATED AT THE BEVERAGE SERVERS STATION.REPAIR LEAK AT KITCHEN 2-BAY SINK FAUCET HEAD.
Location: Kitchen
Equipment: 2-bay
|
12/21/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CREAM SAUCE AT 48 F, COLE SLAW AT 47 F, TOMATOES & MARINARA SAUCE AT 55 F ON COOK-LINE COLD-TOP REFRIGERATION UNIT.REPAIR AND/OR ADJUST COLD-TOP UNIT PROPERLY OR USE PROPER ICE BATH METHOD TO KEEP POTENTIALLY HAZARDOUS FOODS AT 41 F OR BELOW.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD HANDLER ON COOK-LINE PREPARING READY-TO-EAT FOODS WITH BARE HANDS--DISCONTINUE THIS BEHAVIOR.REPEAT VIOLATIONS WILL RESULT WITH ADDITIONAL FINES.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: FOOD HANDLER ON COOK-LINE NOT CHANGING GLOVES PROPERLY AND WASHING HAND FOR AT LEAST 20 SECONDS AFTER HANDLING RAW STEAKS AND CONTINUING TO OPERATE ON COOK-LINE WITHOUT WASHING HANDS AND CHANGING GLOVES--DISCONTINUE THIS BEHAVIOR.
- 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: FOOD HANDLER ON COOK-LINE NOT WASHING HANDS AFTER CHANGING JOB DUTIES AND BEFORE APPLYING NEW SET OF GLOVES--DISCONTINUE THIS BEHAVIOR.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ESURE CONSISTENT DATE-MARKING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN HAAGEN DAZ ICE CREAM FREEZER (DEFROST & CLEAN).-SOILED REACH-IN-COOLER SURFACES WHERE BREAKFAST BATTER IS STORED.-SOILED INTERIOR SURFACES OF 4-DOOR REACH-IN-COOLER LOCATED AT SERVERS BEVERAGE STATION LOCATION.-SOILED BAR REACH-IN-COOLERS AND REACH-IN-GLASS CHILLERS (INTERIOR SURFACES AND SHELVING AND BROKEN GLASS).
Location: Kitchen
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN HAAGEN DAZ ICE CREAM FREEZER (DEFROST & CLEAN).-SOILED REACH-IN-COOLER SURFACES WHERE BREAKFAST BATTER IS STORED.-SOILED INTERIOR SURFACES OF 4-DOOR REACH-IN-COOLER LOCATED AT SERVERS BEVERAGE STATION LOCATION.-SOILED BAR REACH-IN-COOLERS AND REACH-IN-GLASS CHILLERS (INTERIOR SURFACES AND SHELVING AND BROKEN GLASS).
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN HAAGEN DAZ ICE CREAM FREEZER (DEFROST & CLEAN).-SOILED REACH-IN-COOLER SURFACES WHERE BREAKFAST BATTER IS STORED.-SOILED INTERIOR SURFACES OF 4-DOOR REACH-IN-COOLER LOCATED AT SERVERS BEVERAGE STATION LOCATION.-SOILED BAR REACH-IN-COOLERS AND REACH-IN-GLASS CHILLERS (INTERIOR SURFACES AND SHELVING AND BROKEN GLASS).
Location: Service counter
Equipment: Reach in cooler (4 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED KITCHEN HAAGEN DAZ ICE CREAM FREEZER (DEFROST & CLEAN).-SOILED REACH-IN-COOLER SURFACES WHERE BREAKFAST BATTER IS STORED.-SOILED INTERIOR SURFACES OF 4-DOOR REACH-IN-COOLER LOCATED AT SERVERS BEVERAGE STATION LOCATION.-SOILED BAR REACH-IN-COOLERS AND REACH-IN-GLASS CHILLERS (INTERIOR SURFACES AND SHELVING AND BROKEN GLASS).
Location: Bar
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN -PLACE SANITIZER BUCKETS TOO STRONG FOR QUAT (EXCEEDING 300 PPM) AND BELOW 200 PPM; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS. USE TEST STRIPS.
Location: Kitchen
- Jewelry prohibition
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 HANDLER (FEMALE) WEARING DANGLING EARRINGS--REMOVE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEEP PERSONAL EMPLOYEE ITEMS STORED OFF COOK-LINE KITCHEN EQUPMENT, SURFACES, SHELVING, ETC.KEEP PERSONAL EMPLOYEE DRINKS STORED AWAY FOR CUSTOMER GLASSWARE, SINGLE-SERVICE ITEMS, AND/OR ANY OTHER EQUIPMENT/UTENSILS.
Location: Cook line
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEEP PERSONAL EMPLOYEE ITEMS STORED OFF COOK-LINE KITCHEN EQUPMENT, SURFACES, SHELVING, ETC.KEEP PERSONAL EMPLOYEE DRINKS STORED AWAY FOR CUSTOMER GLASSWARE, SINGLE-SERVICE ITEMS, AND/OR ANY OTHER EQUIPMENT/UTENSILS.
Location: Bar
- 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: CLEAN AND SANITIZE SOILED CEILING VENTS ROUTINELY.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE WHERE MISSING OR DAMAGED.
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 FLOOR CLEANING AND SANITIZING; ESPECIALLY UNDERNEATH, AROUND, ON THE SIDES, AND BEHIND EQUIPMENT (ALL FLOORS).SOILED BAR FLOOR DRAINS.CLEAN AND SANITIZE WALK-IN-FREEZER AND WALK-IN-COOLER/MEAT FLOORS ROUTINELY.
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 FLOOR CLEANING AND SANITIZING; ESPECIALLY UNDERNEATH, AROUND, ON THE SIDES, AND BEHIND EQUIPMENT (ALL FLOORS).SOILED BAR FLOOR DRAINS.CLEAN AND SANITIZE WALK-IN-FREEZER AND WALK-IN-COOLER/MEAT FLOORS ROUTINELY.
Location: Bar
- 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 FLOOR CLEANING AND SANITIZING; ESPECIALLY UNDERNEATH, AROUND, ON THE SIDES, AND BEHIND EQUIPMENT (ALL FLOORS).SOILED BAR FLOOR DRAINS.CLEAN AND SANITIZE WALK-IN-FREEZER AND WALK-IN-COOLER/MEAT FLOORS ROUTINELY.
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 FLOOR CLEANING AND SANITIZING; ESPECIALLY UNDERNEATH, AROUND, ON THE SIDES, AND BEHIND EQUIPMENT (ALL FLOORS).SOILED BAR FLOOR DRAINS.CLEAN AND SANITIZE WALK-IN-FREEZER AND WALK-IN-COOLER/MEAT FLOORS ROUTINELY.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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 HAAGEN DAZ ICE CREAM FREEZER AND AT ANY BAR REACH-IN-COOLERS WHERE MISSING.
Location: Kitchen
Equipment: Ice cream freezer
- 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 HAAGEN DAZ ICE CREAM FREEZER AND AT ANY BAR REACH-IN-COOLERS WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS.-SOILED SERVERS BEVERAGE STATION COUNTER-TOP SURFACES AND SHELVING AND EQUIPMENT AND FLOORS.-SOILED BAR SPEED RAILS.-SOILED WALK-IN-COOLER SHELVING (DETAILED) AND FANGUARDS
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS.-SOILED SERVERS BEVERAGE STATION COUNTER-TOP SURFACES AND SHELVING AND EQUIPMENT AND FLOORS.-SOILED BAR SPEED RAILS.-SOILED WALK-IN-COOLER SHELVING (DETAILED) AND FANGUARDS
Location: Kitchen
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS.-SOILED SERVERS BEVERAGE STATION COUNTER-TOP SURFACES AND SHELVING AND EQUIPMENT AND FLOORS.-SOILED BAR SPEED RAILS.-SOILED WALK-IN-COOLER SHELVING (DETAILED) AND FANGUARDS
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS.-SOILED SERVERS BEVERAGE STATION COUNTER-TOP SURFACES AND SHELVING AND EQUIPMENT AND FLOORS.-SOILED BAR SPEED RAILS.-SOILED WALK-IN-COOLER SHELVING (DETAILED) AND FANGUARDS
Location: Expo line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS.-SOILED SERVERS BEVERAGE STATION COUNTER-TOP SURFACES AND SHELVING AND EQUIPMENT AND FLOORS.-SOILED BAR SPEED RAILS.-SOILED WALK-IN-COOLER SHELVING (DETAILED) AND FANGUARDS
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED STORAGE EQUIPMENT SIDE (BACK COOK-LINE) SURFACES AND SHELVING (OPPOSITE SIDE OF COOK-LINE).-SOILED PLATE RACKS AND ROLLING CARTS (CLEAN AND SANITIZE DAILY) OR PROVIDE NEW CARTS AND MAINTAIN CLEANLINESS.-SOILED SERVERS BEVERAGE STATION COUNTER-TOP SURFACES AND SHELVING AND EQUIPMENT AND FLOORS.-SOILED BAR SPEED RAILS.-SOILED WALK-IN-COOLER SHELVING (DETAILED) AND 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.
Location: Bar
Equipment: Ice bin
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: FOOD HANDLER ON COOK-LINE WASHING HANDS AT COOK-LINE DUMPSINK--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
Equipment: Dump sink
- 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 SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR UNFUNCTIONING DUMP SINK LOCATED AT THE BEVERAGE SERVERS STATION.REPAIR LEAK AT KITCHEN 2-BAY SINK FAUCET HEAD.
Location: Expo line
Equipment: Dump 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 UNFUNCTIONING DUMP SINK LOCATED AT THE BEVERAGE SERVERS STATION.REPAIR LEAK AT KITCHEN 2-BAY SINK FAUCET HEAD.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR UNFUNCTIONING DUMP SINK LOCATED AT THE BEVERAGE SERVERS STATION.REPAIR LEAK AT KITCHEN 2-BAY SINK FAUCET HEAD.
Location: Kitchen
Equipment: 2-bay
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12/13/2011 | Routine |
Restaurant representatives - add corrected or new information about Shula's Steak House, 50 S CAPITOL AVE, Indianapolis, IN »