- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER, CORRECTED ON SITE.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BAKED POTATOES COOLING IN WALK IN COOLER WRAPPED IN ALUMINUM FOIL. THIS PROCEDURE CAN LEAD TO BOTULISM POISONING. PROPER COOLING METHODS DISCUSSED WITH MANAGER. POTATOES IN COOLER 1-1 1/2 HOURS. POTATOES UNWRAPPED AND CORRECTED ON SITE.CEASE COOLING COOKED POTATOES IN ALUMINUM FOIL IMMEDIATELY.
Location: Walk-in cooler
- 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: SLICER BLADE AND HOUSING SOILED, CAN OPENER BLADE SOILED. CLEAN BETWEEN EACH USE AND AT LEAST EVERY 4 HOURS.
Location: Kitchen (back)
Equipment: Slicer
- 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: SLICER BLADE AND HOUSING SOILED, CAN OPENER BLADE SOILED. CLEAN BETWEEN EACH USE AND AT LEAST EVERY 4 HOURS.
Location: Kitchen (back)
Equipment: Can opener
- 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: SMART PHONE STORED ON TOP OF BREAD ON A PREP TABLE. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AREAS.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE BIN SOILED. CLEAN EXTERIOR OF GREASE BIN.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED, MISSING FILTERS AND SERVICE TAG EXPIRED. CLEAN, SERVICE AND RE-TAG HOOD.
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: 1. COOK LINE WALL AND CEILING SOILED. CLEAN WALL AND CEILING FREQUENTLY.2. UTILITY ROOM/SMOKER AREA CEILING SOILED. CLEAN3. DISH MACHINE AREA WALL AND FLOOR SOILED. CLEAN.
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: 1. COOK LINE WALL AND CEILING SOILED. CLEAN WALL AND CEILING FREQUENTLY.2. UTILITY ROOM/SMOKER AREA CEILING SOILED. CLEAN3. DISH MACHINE AREA WALL AND FLOOR SOILED. CLEAN.
Location: Utility room
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. COOK LINE WALL AND CEILING SOILED. CLEAN WALL AND CEILING FREQUENTLY.2. UTILITY ROOM/SMOKER AREA CEILING SOILED. CLEAN3. DISH MACHINE AREA WALL AND FLOOR SOILED. CLEAN.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON BAR. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON BAR. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
- 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: COOKED RIBS IN COOLER WRAPPED IN PLASTIC AT 110 DEGREES FCOOKED POTATOES WRAPPED IN FOIL AT 102 DEGREES F. ( DO NOT WRAP POTATOES IN FOIL ONCE THEY HAVE BEEN COOKED)UNCOVER FOODS TO ALLOW FOR MORE RAPID COOLING OR TAKE FOOD ITEMS INTO WALK IN FREEZER FOR RAPID COOLING.POTATOES AND RIBS UNWRAPPED CORRECTED ON SITE. ITEMS IN COOLER LESS THAN 2 HOURS.
Location: Walk-in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BACK KITCHEN HAND SINK AND PREP SINK NEED TO BE SEALED TO THE WALL.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BACK KITCHEN HAND SINK AND PREP SINK NEED TO BE SEALED TO THE WALL.
Location: Kitchen (back)
Equipment: Prep sink
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DEAD FRUIT FLY FOUND IN 1/2 BOTTLE OF MAKERS MARK WHISKEY. DO NOT SERVE BEVERAGES WITH DEAD INSECTS IN THEM.1/2 BOTTLE DISCARDED CORRECTED ON SITE
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.
Comments: UNDER SIDE OF ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ONLY 1 DRAIN STOP FOR 3 BAY SINK. PROVIDE 3 DRAIN STOPS FOR PROPER WASHING, RINSING AND SANITIZING.
Location: Dish machine area
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: USED FOOD TUB USED FOR A SCOOP IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.TUB DISCARDED CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Bulk food containers
|
11/13/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: ESTABLISHMENT MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER, CORRECTED ON SITE.
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: BAKED POTATOES COOLING IN WALK IN COOLER WRAPPED IN ALUMINUM FOIL. THIS PROCEDURE CAN LEAD TO BOTULISM POISONING. PROPER COOLING METHODS DISCUSSED WITH MANAGER. POTATOES IN COOLER 1-1 1/2 HOURS. POTATOES UNWRAPPED AND CORRECTED ON SITE.CEASE COOLING COOKED POTATOES IN ALUMINUM FOIL IMMEDIATELY.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: SLICER BLADE AND HOUSING SOILED, CAN OPENER BLADE SOILED. CLEAN BETWEEN EACH USE AND AT LEAST EVERY 4 HOURS.
Location: Kitchen (back)
Equipment: Slicer
- 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: SLICER BLADE AND HOUSING SOILED, CAN OPENER BLADE SOILED. CLEAN BETWEEN EACH USE AND AT LEAST EVERY 4 HOURS.
Location: Kitchen (back)
Equipment: Can opener
- 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: SMART PHONE STORED ON TOP OF BREAD ON A PREP TABLE. KEEP PERSONAL ITEMS AWAY FROM FOOD PREP AREAS.
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: GREASE BIN SOILED. CLEAN EXTERIOR OF GREASE BIN.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT HOOD SOILED, MISSING FILTERS AND SERVICE TAG EXPIRED. CLEAN, SERVICE AND RE-TAG HOOD.
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: 1. COOK LINE WALL AND CEILING SOILED. CLEAN WALL AND CEILING FREQUENTLY.2. UTILITY ROOM/SMOKER AREA CEILING SOILED. CLEAN3. DISH MACHINE AREA WALL AND FLOOR SOILED. CLEAN.
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: 1. COOK LINE WALL AND CEILING SOILED. CLEAN WALL AND CEILING FREQUENTLY.2. UTILITY ROOM/SMOKER AREA CEILING SOILED. CLEAN3. DISH MACHINE AREA WALL AND FLOOR SOILED. CLEAN.
Location: Utility room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. COOK LINE WALL AND CEILING SOILED. CLEAN WALL AND CEILING FREQUENTLY.2. UTILITY ROOM/SMOKER AREA CEILING SOILED. CLEAN3. DISH MACHINE AREA WALL AND FLOOR SOILED. CLEAN.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTHS OUT ON BAR. KEEP WIPING CLOTHS INSIDE SANITIZER BUCKET WHEN NOT IN USE.
Location: Bar
- 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: COOKED RIBS IN COOLER WRAPPED IN PLASTIC AT 110 DEGREES FCOOKED POTATOES WRAPPED IN FOIL AT 102 DEGREES F. ( DO NOT WRAP POTATOES IN FOIL ONCE THEY HAVE BEEN COOKED)UNCOVER FOODS TO ALLOW FOR MORE RAPID COOLING OR TAKE FOOD ITEMS INTO WALK IN FREEZER FOR RAPID COOLING.POTATOES AND RIBS UNWRAPPED CORRECTED ON SITE. ITEMS IN COOLER LESS THAN 2 HOURS.
Location: Walk-in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BACK KITCHEN HAND SINK AND PREP SINK NEED TO BE SEALED TO THE WALL.
Location: Kitchen (back)
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: BACK KITCHEN HAND SINK AND PREP SINK NEED TO BE SEALED TO THE WALL.
Location: Kitchen (back)
Equipment: Prep sink
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: DEAD FRUIT FLY FOUND IN 1/2 BOTTLE OF MAKERS MARK WHISKEY. DO NOT SERVE BEVERAGES WITH DEAD INSECTS IN THEM.1/2 BOTTLE DISCARDED CORRECTED ON SITE
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.
Comments: UNDER SIDE OF ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.
Location: Bar
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: ONLY 1 DRAIN STOP FOR 3 BAY SINK. PROVIDE 3 DRAIN STOPS FOR PROPER WASHING, RINSING AND SANITIZING.
Location: Dish machine area
Equipment: 3-bay
- 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: USED FOOD TUB USED FOR A SCOOP IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.TUB DISCARDED CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Bulk food containers
|
11/06/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
- 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: WITNESSED EMPLOYEE EATING AN APPLE WHILE PREPARING FOOD ON PREP LINE. EMPLOYEE TOLD NOT TO DO THIS. EMPLOYEE SHOULD CONSUME FOOD IN DESIGNATED BREAK/DINING AREA ONLY.
Location: Prep area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN ON TOP OF RAW BEEF IN WALK IN COOLER. STORE POULTRY BELOW BEEF.
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. GLASS CLEANING BRUSHES INSIDE BAR HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY2. ALUMINUM TRAY INSIDE OF HAND SINK IN BACK ROOM. USE HAND SINK FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. GLASS CLEANING BRUSHES INSIDE BAR HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY2. ALUMINUM TRAY INSIDE OF HAND SINK IN BACK ROOM. USE HAND SINK FOR HAND WASHING ONLY.
Location: Back room
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FOOD UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: HEAVY GREASE BUILD UP ON EXTERIOR OF GREASE BIN AND SURROUNDING PAVEMENT. CLEAN GREASE BIN AND SURROUNDING AREA.
Location: Dumpster 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: 1. FLOORS AND WALL SOILED BY DISH MACHINE. PLEASE CLEAN2. WALL SOILED AT COOK LINE. PLEASE CLEAN.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOORS AND WALL SOILED BY DISH MACHINE. PLEASE CLEAN2. WALL SOILED AT COOK LINE. PLEASE CLEAN.
Location: Cook line
- 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: 1. TUB OF COOKED CHICKEN ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. POT OF BEANS ON FLOOR IN WALK IN FREEZER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. TUB OF COOKED CHICKEN ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. POT OF BEANS ON FLOOR IN WALK IN FREEZER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: TUBS OF CHOPPED READY TO EAT ONIONS UNCOVERED. COVER FOODS TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- 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: SMALL BUCKET USED FOR A SCOOP IN BULK FOOD CONTAINER. PLEASE USE A PROPER SCOOP.
Location: Back room
Equipment: Bulk food containers
|
06/26/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: FRUIT FLIES INSIDE ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE IN EXTERMINATING PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
- 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: WITNESSED EMPLOYEE EATING AN APPLE WHILE PREPARING FOOD ON PREP LINE. EMPLOYEE TOLD NOT TO DO THIS. EMPLOYEE SHOULD CONSUME FOOD IN DESIGNATED BREAK/DINING AREA ONLY.
Location: Prep area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN ON TOP OF RAW BEEF IN WALK IN COOLER. STORE POULTRY BELOW BEEF.
Location: Walk-in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. GLASS CLEANING BRUSHES INSIDE BAR HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY2. ALUMINUM TRAY INSIDE OF HAND SINK IN BACK ROOM. USE HAND SINK FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. GLASS CLEANING BRUSHES INSIDE BAR HAND SINK. UTILIZE HAND SINK FOR HAND WASHING ONLY2. ALUMINUM TRAY INSIDE OF HAND SINK IN BACK ROOM. USE HAND SINK FOR HAND WASHING ONLY.
Location: Back room
Equipment: Hand sink
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: BULK CONTAINER OF FOOD UNLABELED. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Soiled dumpsters and receptacles
Waste handling units not clean or improperly cleaned.
Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
Comments: HEAVY GREASE BUILD UP ON EXTERIOR OF GREASE BIN AND SURROUNDING PAVEMENT. CLEAN GREASE BIN AND SURROUNDING AREA.
Location: Dumpster 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: 1. FLOORS AND WALL SOILED BY DISH MACHINE. PLEASE CLEAN2. WALL SOILED AT COOK LINE. PLEASE CLEAN.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOORS AND WALL SOILED BY DISH MACHINE. PLEASE CLEAN2. WALL SOILED AT COOK LINE. PLEASE CLEAN.
Location: Cook line
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. TUB OF COOKED CHICKEN ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. POT OF BEANS ON FLOOR IN WALK IN FREEZER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. TUB OF COOKED CHICKEN ON FLOOR IN WALK IN COOLER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.2. POT OF BEANS ON FLOOR IN WALK IN FREEZER. STORE FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: TUBS OF CHOPPED READY TO EAT ONIONS UNCOVERED. COVER FOODS TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SMALL BUCKET USED FOR A SCOOP IN BULK FOOD CONTAINER. PLEASE USE A PROPER SCOOP.
Location: Back room
Equipment: Bulk food containers
|
06/19/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
|
11/13/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DELI SLICER SOILED WITH FOOD DEBRIS.2. TABLE MOUNTED CAN OPEN SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Slicer
|
11/05/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF DELI SLICER NEAR BLADE GUARD IS HEAVILY SOILED WITH FOOD DEBRIS.PLEASE ENSURE SLICER IS THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE OR EVERY FOUR HOURS WHEN IN CONTINUAL USE.
Location: Kitchen
Equipment: Slicer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BAR SINK IS DRAINING VERY SLOWLY.PLEASE REMOVE CLOG IN PIPES OR REPAIR ACCORDINGLY SO SINK DRAINS SMOOTHLY.
Location: Bar
Equipment: Hand sink
|
04/01/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BACK SIDE OF DELI SLICER NEAR BLADE GUARD IS HEAVILY SOILED WITH FOOD DEBRIS.PLEASE ENSURE SLICER IS THOROUGHLY CLEANED AND SANITIZED AFTER EACH USE OR EVERY FOUR HOURS WHEN IN CONTINUAL USE.
Location: Kitchen
Equipment: Slicer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BAR SINK IS DRAINING VERY SLOWLY.PLEASE REMOVE CLOG IN PIPES OR REPAIR ACCORDINGLY SO SINK DRAINS SMOOTHLY.
Location: Bar
Equipment: Hand sink
|
03/20/2013 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Kitchen (back)
Equipment: Dishmachine
- 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. DUE IN MAY ACCORDING TO TAG.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows. GAPS AT THRESHOLD OF BACK DOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN ALL SOILED CEILING AND WALL AREAS EX. WALL ON COOK LINE.; WALL BEHIND DISHMACHINE; CEILING TILES AS APPLICABLE.
Location: Kitchen (back)
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DOOR GASKETS IN DISREPAIR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DOOR GASKETS IN DISREPAIR.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
10/31/2012 | Recheck |
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED ON THE INTERIOR TOP PANEL OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.(2) EXCESSIVE SLIME BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Location: Bar
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: (1) MOLD OBSERVED ON THE INTERIOR TOP PANEL OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.(2) EXCESSIVE SLIME BUILD-UP OBSERVED INSIDE THE SODA GUN AT THE BAR. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND BEVERAGE CONTAMINATION.
Equipment: Ice machine
|
10/24/2012 | Illness Complaint |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration for machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. USE 3-BAY SINK TO SANITIZE UNTIL REPAIRED.
Location: Kitchen (back)
Equipment: Dishmachine
- 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. DUE IN MAY ACCORDING TO TAG.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows. GAPS AT THRESHOLD OF BACK DOOR.
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. CLEAN ALL SOILED CEILING AND WALL AREAS EX. WALL ON COOK LINE.; WALL BEHIND DISHMACHINE; CEILING TILES AS APPLICABLE.
Location: Kitchen (back)
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DOOR GASKETS IN DISREPAIR.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DOOR GASKETS IN DISREPAIR.
Location: Walk-in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
10/23/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: A PAN OF PULLED PORK ON COOK--LINE STEAM TABLE MEASURED 124 TO 125 DEGREES. THIS IS A COMBINATION OF REHEATED AND FRESHLY COOKED PORK. PAN WAS PULLED AND HEATED UP FURTHER -- CORRECTED ON SITE.
Location: Cook line
|
10/16/2012 | Illness Complaint |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Tenderloins on top of cold top on cooks line held at 59 deg. F.. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS FOR TENDERLOINS, ONLY FILL PAN 1/2 FULL. TO HELP AID IN COOLING.
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Bags of raw chicken thawing out at two bay vegetable prep sink. Do not prep any raw meats, chicken at two bay vegetable prep sink. Sink should be used for vegetable prep only. NOTE. > YOU MAY USE CLEAN AND SANITIZED SECTION OF THREE BAY SINK FOR THAWING OF RAW MEATS IF NEEDED.
Location: Kitchen (back)
Equipment: Veg. Sink
- 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: 1. Cooked beef briskets inside of walk in cooler cooling at 156 deg. F. Do not wrap briskets in plastic wrap until cooled.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer broken inside of bottom secton of prep top cooler on cooks line. Provide a working thermometer.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee toilet soiled. Clean.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking into metal pan below dish machine. Repair drain pipe to a souind working condition.
Location: Dish machine area
Equipment: Dishmachine
|
06/06/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Tenderloins on top of cold top on cooks line held at 59 deg. F.. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS FOR TENDERLOINS, ONLY FILL PAN 1/2 FULL. TO HELP AID IN COOLING.
Location: Cook line
Equipment: Prep Top Cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Bags of raw chicken thawing out at two bay vegetable prep sink. Do not prep any raw meats, chicken at two bay vegetable prep sink. Sink should be used for vegetable prep only. NOTE. > YOU MAY USE CLEAN AND SANITIZED SECTION OF THREE BAY SINK FOR THAWING OF RAW MEATS IF NEEDED.
Location: Kitchen (back)
Equipment: Veg. Sink
- 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: 1. Cooked beef briskets inside of walk in cooler cooling at 156 deg. F. Do not wrap briskets in plastic wrap until cooled.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer broken inside of bottom secton of prep top cooler on cooks line. Provide a working thermometer.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee toilet soiled. Clean.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking into metal pan below dish machine. Repair drain pipe to a souind working condition.
Location: Dish machine area
Equipment: Dishmachine
|
05/30/2012 | 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: 1. Tenderloins on top of cold top on cooks line held at 59 deg. F.. Hold all cold foods at 41 deg. F or below. NOTE > USE METAL PANS FOR TENDERLOINS, ONLY FILL PAN 1/2 FULL. TO HELP AID IN COOLING.
Location: Cook line
Equipment: Prep Top Cooler
- 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: 1. Cooked beef briskets inside of walk in cooler cooling at 106 deg. F. Do not wrap briskets in plastic wrap until cooled.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1. Thermometer broken inside of bottom secton of prep top cooler on cooks line. Provide a working thermometer.
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk in cooler floor in poor repair. Repair foor so as to provide a surface that is smooth and easilly cleanable. 2. Walk in freezer door not closing. Repair door to a sound working condition. 3. Exhaust hood missing filter or spacer above cooking equipment. Provide.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Employee toilet soiled. Clean.
Location: Emp restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Drain pipe leaking into metal pan below dish machine. Repair drain pipe to a souind working condition.
Location: Dish machine area
Equipment: Dishmachine
|
05/22/2012 | Routine |
- 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: Manager said Ecolab has been contacted. Sanitizer can be seen coming out but is not registering on any test strips. Dishes must be sanitized manually until dishmachine is repaired.
Location: Dish machine area
Equipment: Dishmachine
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board cracked in the middle. Please discard and replace, or repair it if possible.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in cooler floor is buckling and heavily damaged. This needs to be repaired as soon as possible.Walk-in freezer floor is buckled as well. The gaskets are ripped and ice has formed on the perimeter of the door frame. The walk-in freezer door does not seal shut.The walk-in cooler's floor prevents the walk-in freezer door from opening easily.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in cooler floor is buckling and heavily damaged. This needs to be repaired as soon as possible.Walk-in freezer floor is buckled as well. The gaskets are ripped and ice has formed on the perimeter of the door frame. The walk-in freezer door does not seal shut.The walk-in cooler's floor prevents the walk-in freezer door from opening easily.
Location: Walk-in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal mop sink to the wall (caulk)
Location: Kitchen (back)
Equipment: Mop sink
|
01/11/2012 | Recheck |
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Manager said Ecolab has been contacted. Sanitizer can be seen coming out but is not registering on any test strips. Dishes must be sanitized manually until dishmachine is repaired.
Location: Dish machine area
Equipment: Dishmachine
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board cracked in the middle. Please discard and replace, or repair it if possible.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in cooler floor is buckling and heavily damaged. This needs to be repaired as soon as possible.Walk-in freezer floor is buckled as well. The gaskets are ripped and ice has formed on the perimeter of the door frame. The walk-in freezer door does not seal shut.The walk-in cooler's floor prevents the walk-in freezer door from opening easily.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in cooler floor is buckling and heavily damaged. This needs to be repaired as soon as possible.Walk-in freezer floor is buckled as well. The gaskets are ripped and ice has formed on the perimeter of the door frame. The walk-in freezer door does not seal shut.The walk-in cooler's floor prevents the walk-in freezer door from opening easily.
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Please seal mop sink to the wall (caulk)
Location: Kitchen (back)
Equipment: Mop sink
|
01/03/2012 | Routine |
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