- 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: No sanitizer present after dish machine cycled. Repair machine to sanitize dish ware at the proper concentration of 50 ppm chlorine. Bar not equipped with 4-bay to manually sanitize. Utilize high temp dish machine and/or 3-bay to properly clean and sanitize glass ware until machine has been repaired.
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lipstick present on rim of some wine glasses hanging on rack above bar. Inspect all glass ware for cleanliness before storage.Rust present on surface of cans containing water in wok stations designated for food preparation. Provide durable, corrosian resistant containers
Location: Bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
- Hand sink temperature (corrected on site)
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: Hot water not available at hand sinks located near wok station and back prep area.
Location: Cook line
- Hand sink temperature (corrected on site)
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: Hot water not available at hand sinks located near wok station and back prep area.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Glass chiller soiled on the bottom located in the bar. Clean and sanitize thoroughly.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
02/21/2011 | 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: No sanitizer present after dish machine cycled. Repair machine to sanitize dish ware at the proper concentration of 50 ppm chlorine. Bar not equipped with 4-bay to manually sanitize. Utilize high temp dish machine and/or 3-bay to properly clean and sanitize glass ware until machine has been repaired.
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lipstick present on rim of some wine glasses hanging on rack above bar. Inspect all glass ware for cleanliness before storage.Rust present on surface of cans containing water in wok stations designated for food preparation. Provide durable, corrosian resistant containers
Location: Bar
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Bar
- Hand sink temperature (corrected on site)
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: Hot water not available at hand sinks located near wok station and back prep area.
Location: Cook line
- Hand sink temperature (corrected on site)
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: Hot water not available at hand sinks located near wok station and back prep area.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Glass chiller soiled on the bottom located in the bar. Clean and sanitize thoroughly.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
02/14/2011 | Routine |
- 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: Clean and sanitzed sheet tray stored on floor in back prep area.
- 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.
Comments: Dipper well soiled with build up located in dessert prep area. Clean thoroughly.
Location: Kitchen
Equipment: Dipper well
- 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.
Comments: Dipper well soiled with build up located in dessert prep area. Clean thoroughly.
Location: Kitchen
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Condensation dripping from waste line inside cabinet below condiment table near expo area. Repair condensation leak.
|
09/20/2010 | 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: 1. Thai Curry and peanut sauces holding at 52 and 54 degrees respectively on vegetable bar. Maintain proper cold holding temperature of 41 degrees.2. Cold top cooler on cook line maintaining 60 degrees (food holding at 45 degrees and below). Food items moved to an adjacent cooler until repair to hold foods at the proper temperature of 41 degrees.
Location: Buffet
- 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: 1. Thai Curry and peanut sauces holding at 52 and 54 degrees respectively on vegetable bar. Maintain proper cold holding temperature of 41 degrees.2. Cold top cooler on cook line maintaining 60 degrees (food holding at 45 degrees and below). Food items moved to an adjacent cooler until repair to hold foods at the proper temperature of 41 degrees.
Location: Cook line
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottle containing blue cleaning agent stored on shelf un labeled.
Location: Kitchen
- 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: Beverage stored in cups without lids and straws on shelf above prep area in back kitchen. Ensure all employee drink cups are stored in containers with lids and straws in food prep areas.
Location: Kitchen (back)
- Hand sink improper usage (corrected on site)
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: Container and spoon stored inside hand sink located on far end of the cook line. Ensure hand sink is used specifically for hand washing and not for storage.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Dim lighting inside walk in cooler. Replace inoperable light bulbs.Part is on order to repair light fixture.
Location: Walk-in cooler
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Ceiling tiles missing in back kitchen area. Removed to repair leak. Tiles on order.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Steel plate separated from lid on the interior of rice cooker located on cook line (three screws missing). Provide necessary repair.Rice replaced.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels not dispensing from dispenser at hand sink on far end of cook line.
Location: Cook line
Equipment: Hand sink
- 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: Chlorine and quat ph test strips not available to measure sanitizing solutions in buckets and dish machine located in the bar.
Location: Kitchen
|
06/04/2010 | 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: 1. Thai Curry and peanut sauces holding at 52 and 54 degrees respectively on vegetable bar. Maintain proper cold holding temperature of 41 degrees.2. Cold top cooler on cook line maintaining 60 degrees (food holding at 45 degrees and below). Food items moved to an adjacent cooler until repair to hold foods at the proper temperature of 41 degrees.
Location: Buffet
- 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: 1. Thai Curry and peanut sauces holding at 52 and 54 degrees respectively on vegetable bar. Maintain proper cold holding temperature of 41 degrees.2. Cold top cooler on cook line maintaining 60 degrees (food holding at 45 degrees and below). Food items moved to an adjacent cooler until repair to hold foods at the proper temperature of 41 degrees.
Location: Cook line
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Spray bottle containing blue cleaning agent stored on shelf un labeled.
Location: Kitchen
- 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: Beverage stored in cups without lids and straws on shelf above prep area in back kitchen. Ensure all employee drink cups are stored in containers with lids and straws in food prep areas.
Location: Kitchen (back)
- Hand sink improper usage (corrected on site)
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: Container and spoon stored inside hand sink located on far end of the cook line. Ensure hand sink is used specifically for hand washing and not for storage.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Dim lighting inside walk in cooler. Replace inoperable light bulbs.
Location: Walk-in cooler
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Ceiling tiles missing in back kitchen area. Removed to repair leak. Tiles on order.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Steel plate separated from lid on the interior of rice cooker located on cook line (three screws missing). Provide necessary repair.
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Towels not dispensing from dispenser at hand sink on far end of cook line.
Location: Cook line
Equipment: Hand sink
- 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: Chlorine and quat ph test strips not available to measure sanitizing solutions in buckets and dish machine located in the bar.
Location: Kitchen
|
05/27/2010 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RIM OF WINE GLASSES SOILED WITH LIPSTICK ON RACK LOCATED IN THE BAR AREA. ENSURE ALL GLASS WARE HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Bar
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UN WRAPPED MULTI COLORED STRAWS STORED IN CONTAINER IN WAIT STAFF AREA. PROVIDE PRE-WRAPPED STRAWS OR DISCONTINUE USE.
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: BIRDS FEEDING ON HEAVY TRASH BUILD UP IN DUMPSTER AREA. ENSURE TRASH IS PICKED UP AT SUFFICIENT INTERVALS TO PREVENT BUILD UP AND ATTRACTION OF RODENTS, PESTS, AND INSECTS. TRASH WILL BE PICKED TODAY ACCORDING TO MANAGER.
Location: Dumpster area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES MISSING IN BACK KITCHEN. TILES ARE ON ORDER ACCORDING TO MANAGER.
Location: Kitchen (back)
- 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: HOT WATER NOT AVAILABLE AT HAND SINK NEAR WOK STATION ON COOK LINE.
Location: Cook line
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FILTERS MISSING ON HOOD SYSTEM. FILTERS ARE ON ORDER ACCORDING TO MANAGER.
Location: Cook line
- 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: LARGE DENT ON THE BOTTOM OF A CAN OF ORGANGE MARMALADE STORED ON DRY GOODS SHELF. ENSURE ALL CANS ARE FREE OF DENS BEFORE STORED ON DRY GOODS SHELF. REMOVE DENTED CAN FROM FOOD SERVICE.
Location: Dry storage
- Food on floor (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.
Comments: LARGE BAG OF CARROTS STORED DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER. STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT RELEASING FROM TOWEL DISPENSERS AT HAND SINKS LOCATED ON BOTH ENDS OF THE COOK LINE AND IN BACK PREP AREA. ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS. REPAIR DISPENSERS IF NECESSARY.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT RELEASING FROM TOWEL DISPENSERS AT HAND SINKS LOCATED ON BOTH ENDS OF THE COOK LINE AND IN BACK PREP AREA. ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS. REPAIR DISPENSERS IF NECESSARY.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT RELEASING FROM TOWEL DISPENSERS AT HAND SINKS LOCATED ON BOTH ENDS OF THE COOK LINE AND IN BACK PREP AREA. ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS. REPAIR DISPENSERS IF NECESSARY.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED NEAR WOK STATION ON COOK LINE.
Location: Cook line
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: SMALL STREAM OF WATER FLOWING FROM HAND SINK ON FAR END OF COOK LINE WHEN TURNED AT MAXIMUM. PROVIDE ADEQUATE WATER PRESSURE AT HAND SINK.
Location: Cook line
Equipment: Hand sink
|
01/11/2010 | Recheck |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: RIM OF WINE GLASSES SOILED WITH LIPSTICK ON RACK LOCATED IN THE BAR AREA. ENSURE ALL GLASS WARE HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Bar
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UN WRAPPED MULTI COLORED STRAWS STORED IN CONTAINER IN WAIT STAFF AREA. PROVIDE PRE-WRAPPED STRAWS OR DISCONTINUE USE.
- Dumpster / pick up frequency
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: BIRDS FEEDING ON HEAVY TRASH BUILD UP IN DUMPSTER AREA. ENSURE TRASH IS PICKED UP AT SUFFICIENT INTERVALS TO PREVENT BUILD UP AND ATTRACTION OF RODENTS, PESTS, AND INSECTS. TRASH WILL BE PICKED TODAY ACCORDING TO MANAGER.
Location: Dumpster area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CEILING TILES MISSING IN BACK KITCHEN. TILES ARE ON ORDER ACCORDING TO MANAGER.
Location: Kitchen (back)
- 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: HOT WATER NOT AVAILABLE AT HAND SINK NEAR WOK STATION ON COOK LINE.
Location: Cook line
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: FILTERS MISSING ON HOOD SYSTEM. FILTERS ARE ON ORDER ACCORDING TO MANAGER.
Location: Cook line
- 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: LARGE DENT ON THE BOTTOM OF A CAN OF ORGANGE MARMALADE STORED ON DRY GOODS SHELF. ENSURE ALL CANS ARE FREE OF DENS BEFORE STORED ON DRY GOODS SHELF. REMOVE DENTED CAN FROM FOOD SERVICE.
Location: Dry storage
- Food on floor
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.
Comments: LARGE BAG OF CARROTS STORED DIRECTLY ON THE FLOOR INSIDE WALK IN COOLER. STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT RELEASING FROM TOWEL DISPENSERS AT HAND SINKS LOCATED ON BOTH ENDS OF THE COOK LINE AND IN BACK PREP AREA. ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS. REPAIR DISPENSERS IF NECESSARY.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT RELEASING FROM TOWEL DISPENSERS AT HAND SINKS LOCATED ON BOTH ENDS OF THE COOK LINE AND IN BACK PREP AREA. ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS. REPAIR DISPENSERS IF NECESSARY.
Location: Cook line
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT RELEASING FROM TOWEL DISPENSERS AT HAND SINKS LOCATED ON BOTH ENDS OF THE COOK LINE AND IN BACK PREP AREA. ENSURE PAPER TOWELS ARE AVAILABLE AT ALL HAND SINKS. REPAIR DISPENSERS IF NECESSARY.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED NEAR WOK STATION ON COOK LINE.
Location: Cook line
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: SMALL STREAM OF WATER FLOWING FROM HAND SINK ON FAR END OF COOK LINE WHEN TURNED AT MAXIMUM. PROVIDE ADEQUATE WATER PRESSURE AT HAND SINK.
Location: Cook line
Equipment: Hand sink
|
01/04/2010 | 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: SAUCES LOCATED ON VEGETABLE BAR HOLDING BETWEEN 48 AND 51 DEGREES. SUBMERGE CONTAINERS IN THE ICE BATH TO ENSURE A CONSTANT AND UNIFORM TEMPERATURE OF 41 DEGREES IS MAINTAINED.
- 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: GNATS OBSERVED CIRCULATING IN THE BACK KITCHEN, VEGETABLE BUFFET, WAIT STAFF, AND BAR AREA. ESTABLISHMENT CURRENTLY PROVIDES PEST CONTROL MANAGEMENT THROUGH ECOLAB ON A MONTHLY BASIS. DRAINS WERE TREATED ON THE MOST RECENT SERVICE DATE 7/23/2009. ELIMINATE POOLING WATER , PIPE LEAKS AND ENSURE FLOORS ARE MAINTAINED DRY, ESPECIALLY OVERNIGHT.
Location: Kitchen
- 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: GLASS CONTAINING BEVERAGE STORED IN BACK KITCHEN WITHOUT STRAW AND LID. ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
- 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: LIDS ON TWO LARGE CANS OF DIJON MUSTARD STORED ON DRY STORAGE SHELF SWOLLEN. ENSURE ALL SWOLLEN CANS ARE REMOVED FROM SHELF AND DISCARDED IMMEDIATELY. MANAGER DISCARDED BOTH CANS.GNATS OBSERVED IN TWO BOTTLES OF WHISKEY IN THE BAR. MANAGER DISCARDED BOTH BOTTLES OF WHISKEY.
Location: Dry storage
- 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: LIDS ON TWO LARGE CANS OF DIJON MUSTARD STORED ON DRY STORAGE SHELF SWOLLEN. ENSURE ALL SWOLLEN CANS ARE REMOVED FROM SHELF AND DISCARDED IMMEDIATELY. MANAGER DISCARDED BOTH CANS.GNATS OBSERVED IN TWO BOTTLES OF WHISKEY IN THE BAR. MANAGER DISCARDED BOTH BOTTLES OF WHISKEY.
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: GARBAGE CAN BLOCKING ACCESS TO THE HAND SINK ON COOK LINE. STORE TRASH CAN AWAY FROM HAND SINK TO ENSURE A CLEAR PATH WAY IS AVAILABLE AT ALL TIMES.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CHILDREN'S MULTI COLORED STRAWS STORED UN WRAPPED IN CONTAINERS AT DRINK STATION. PROVIDE PRE WRAPPED BEVERAGE STRAWS TO PREVENT POSSIBLE CONTAMINATION FROM HANDS.
- 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: LABEL BOTTLES OF OIL AND CORN STARCH ON COOK LINE.
- 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: SHELF CONTAINING RAW MEAT PRODUCT COVERED WITH RUST ON THE SURFACE. REPLACE OR RESURFACE SHELF. Work order in progress.HEAVY BUILD UP ON DIPPER WELL. CLEAN THOROUGHLY.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: SHELF CONTAINING RAW MEAT PRODUCT COVERED WITH RUST ON THE SURFACE. REPLACE OR RESURFACE SHELF. Work order in progress.HEAVY BUILD UP ON DIPPER WELL. CLEAN THOROUGHLY.
Location: Wait staff area
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PIPE/CONDENSATION LEAK UNDER COUNTER IN WAIT STAFF AREA. REPAIR
|
12/18/2009 | 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: SAUCES LOCATED ON VEGETABLE BAR HOLDING BETWEEN 48 AND 51 DEGREES. SUBMERGE CONTAINERS IN THE ICE BATH TO ENSURE A CONSTANT AND UNIFORM TEMPERATURE OF 41 DEGREES IS MAINTAINED.
- 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: GNATS OBSERVED CIRCULATING IN THE BACK KITCHEN, VEGETABLE BUFFET, WAIT STAFF, AND BAR AREA. ESTABLISHMENT CURRENTLY PROVIDES PEST CONTROL MANAGEMENT THROUGH ECOLAB ON A MONTHLY BASIS. DRAINS WERE TREATED ON THE MOST RECENT SERVICE DATE 7/23/2009. ELIMINATE POOLING WATER , PIPE LEAKS AND ENSURE FLOORS ARE MAINTAINED DRY, ESPECIALLY OVERNIGHT.
Location: Kitchen
- 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: GLASS CONTAINING BEVERAGE STORED IN BACK KITCHEN WITHOUT STRAW AND LID. ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
- 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: LIDS ON TWO LARGE CANS OF DIJON MUSTARD STORED ON DRY STORAGE SHELF SWOLLEN. ENSURE ALL SWOLLEN CANS ARE REMOVED FROM SHELF AND DISCARDED IMMEDIATELY. MANAGER DISCARDED BOTH CANS.GNATS OBSERVED IN TWO BOTTLES OF WHISKEY IN THE BAR. MANAGER DISCARDED BOTH BOTTLES OF WHISKEY.
Location: Dry storage
- 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: LIDS ON TWO LARGE CANS OF DIJON MUSTARD STORED ON DRY STORAGE SHELF SWOLLEN. ENSURE ALL SWOLLEN CANS ARE REMOVED FROM SHELF AND DISCARDED IMMEDIATELY. MANAGER DISCARDED BOTH CANS.GNATS OBSERVED IN TWO BOTTLES OF WHISKEY IN THE BAR. MANAGER DISCARDED BOTH BOTTLES OF WHISKEY.
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: GARBAGE CAN BLOCKING ACCESS TO THE HAND SINK ON COOK LINE. STORE TRASH CAN AWAY FROM HAND SINK TO ENSURE A CLEAR PATH WAY IS AVAILABLE AT ALL TIMES.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CHILDREN'S MULTI COLORED STRAWS STORED UN WRAPPED IN CONTAINERS AT DRINK STATION. PROVIDE PRE WRAPPED BEVERAGE STRAWS TO PREVENT POSSIBLE CONTAMINATION FROM HANDS.
- 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: LABEL BOTTLES OF OIL AND CORN STARCH ON COOK LINE.
- 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: SHELF CONTAINING RAW MEAT PRODUCT COVERED WITH RUST ON THE SURFACE. REPLACE OR RESURFACE SHELF. Work order in progress.HEAVY BUILD UP ON DIPPER WELL. CLEAN THOROUGHLY.
Location: Walk-in cooler
Equipment: Wire shelving
- 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: SHELF CONTAINING RAW MEAT PRODUCT COVERED WITH RUST ON THE SURFACE. REPLACE OR RESURFACE SHELF. Work order in progress.HEAVY BUILD UP ON DIPPER WELL. CLEAN THOROUGHLY.
Location: Wait staff area
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PIPE/CONDENSATION LEAK UNDER COUNTER IN WAIT STAFF AREA. REPAIR
|
08/20/2009 | 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: SAUCES LOCATED ON VEGETABLE BAR HOLDING BETWEEN 48 AND 51 DEGREES. SUBMERGE CONTAINERS IN THE ICE BATH TO ENSURE A CONSTANT AND UNIFORM TEMPERATURE OF 41 DEGREES IS MAINTAINED.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS OBSERVED CIRCULATING IN THE BACK KITCHEN, VEGETABLE BUFFET, WAIT STAFF, AND BAR AREA. ESTABLISHMENT CURRENTLY PROVIDES PEST CONTROL MANAGEMENT THROUGH ECOLAB ON A MONTHLY BASIS. DRAINS WERE TREATED ON THE MOST RECENT SERVICE DATE 7/23/2009. ELIMINATE POOLING WATER , PIPE LEAKS AND ENSURE FLOORS ARE MAINTAINED DRY, ESPECIALLY OVERNIGHT.
Location: Kitchen
- 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: GLASS CONTAINING BEVERAGE STORED IN BACK KITCHEN WITHOUT STRAW AND LID. ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
- 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: LIDS ON TWO LARGE CANS OF DIJON MUSTARD STORED ON DRY STORAGE SHELF SWOLLEN. ENSURE ALL SWOLLEN CANS ARE REMOVED FROM SHELF AND DISCARDED IMMEDIATELY. MANAGER DISCARDED BOTH CANS.GNATS OBSERVED IN TWO BOTTLES OF WHISKEY IN THE BAR. MANAGER DISCARDED BOTH BOTTLES OF WHISKEY.
Location: Dry storage
- 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: LIDS ON TWO LARGE CANS OF DIJON MUSTARD STORED ON DRY STORAGE SHELF SWOLLEN. ENSURE ALL SWOLLEN CANS ARE REMOVED FROM SHELF AND DISCARDED IMMEDIATELY. MANAGER DISCARDED BOTH CANS.GNATS OBSERVED IN TWO BOTTLES OF WHISKEY IN THE BAR. MANAGER DISCARDED BOTH BOTTLES OF WHISKEY.
Location: Bar
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: GARBAGE CAN BLOCKING ACCESS TO THE HAND SINK ON COOK LINE. STORE TRASH CAN AWAY FROM HAND SINK TO ENSURE A CLEAR PATH WAY IS AVAILABLE AT ALL TIMES.
Location: Cook line
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: CHILDREN'S MULTI COLORED STRAWS STORED UN WRAPPED IN CONTAINERS AT DRINK STATION. PROVIDE PRE WRAPPED BEVERAGE STRAWS TO PREVENT POSSIBLE CONTAMINATION FROM HANDS.
- 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: LABEL BOTTLES OF OIL AND CORN STARCH ON COOK LINE.
- 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: SHELF CONTAINING RAW MEAT PRODUCT COVERED WITH RUST ON THE SURFACE. REPLACE OR RESURFACE SHELF.HEAVY BUILD UP ON DIPPER WELL. CLEAN THOROUGHLY.
Location: Walk-in cooler
Equipment: Wire 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.
Comments: SHELF CONTAINING RAW MEAT PRODUCT COVERED WITH RUST ON THE SURFACE. REPLACE OR RESURFACE SHELF.HEAVY BUILD UP ON DIPPER WELL. CLEAN THOROUGHLY.
Location: Wait staff area
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PIPE/CONDENSATION LEAK UNDER COUNTER IN WAIT STAFF AREA. REPAIR
|
08/12/2009 | Routine |
- 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 employee on cook line removed gloves from hands and did not wash hands prior to applying a fresh set of gloves to his hands. Hands must be washed thoroughly between glove changes.Employees using restroom in kitchen area without washing hands prior to leaving restroom. No water supply, soap or paper towels was available at hand sink. Hands must be washed thoroughly before leaving restroom and prior to food preparation.
- 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: A half empty bottle of water was stored on a scale on the far end of the cook line and a cup containing an orange beverage was stored on shelf below. Ensure all employee drink cups are supplied with lids and straws in food prep areas to prevent possible contamination of food and hands.
Location: Cook line
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: A bulk food container of sugar was stored in front of hand sink in back prep area. Keep path way to hand sink clear of debris at all times.
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water supply is not available in employee restroom. Provide. Employee restroom must remain closed until repairs have been made. Restroom currently closedThe hand sink located on front line is leaking water on to the floor. Repair leak
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: A food employee (female) was not wearing a hair restraint while prepping food.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Provide pre wrapped drinking straws in the bar.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean cutting boards and 22 Qt containers were stored on the floor in back kitchen. Store all clean equipment at least 6 inches up off the floor in a sanitary area.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Provide missing ceiling tiles in back kitchen.
Location: Kitchen (back)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: The hand sink located in the prep area is not reaching a minimum temperature of 100 degrees.
Location: Kitchen (back)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The paper towel dispenser located at the hand sink on the far end of the cook line does not dispense towels. RepairProvide missing filter to the hood.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The storage shelf located on the righ side, far end of the walk in cooler is soiled with rust. Resurface or replace shelving. Shelf is on order.
Location: Walk-in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: -
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at hand sink located in back prep area and employee restroom
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at hand sink located in back prep area and employee restroom
Location: Emp restroom
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Cook line
- 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: Observed ice scoop handles lying down in the ice. Furthermore, the scoop designated for the ice machine was stored directly on top. Store ice scoops with handles above ice or in a clean container in between use.
Location: Kitchen
|
03/26/2009 | Recheck |
- 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 employee on cook line removed gloves from hands and did not wash hands prior to applying a fresh set of gloves to his hands. Hands must be washed thoroughly between glove changes.Employees using restroom in kitchen area without washing hands prior to leaving restroom. No water supply, soap or paper towels was available at hand sink. Hands must be washed thoroughly before leaving restroom and prior to food preparation.
- 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: A half empty bottle of water was stored on a scale on the far end of the cook line and a cup containing an orange beverage was stored on shelf below. Ensure all employee drink cups are supplied with lids and straws in food prep areas to prevent possible contamination of food and hands.
Location: Cook line
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: A bulk food container of sugar was stored in front of hand sink in back prep area. Keep path way to hand sink clear of debris at all times.
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Water supply is not available in employee restroom. Provide. Employee restroom must remain closed until repairs have been made.The hand sink located on front line is leaking water on to the floor. Repair leak
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: A food employee (female) was not wearing a hair restraint while prepping food.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Provide pre wrapped drinking straws in the bar.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean cutting boards and 22 Qt containers were stored on the floor in back kitchen. Store all clean equipment at least 6 inches up off the floor in a sanitary area.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Provide missing ceiling tiles to the hood.
Location: Kitchen (back)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: The hand sink located in the prep area is not reaching a minimum temperature of 100 degrees.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The paper towel dispenser located at the hand sink on the far end of the cook line does not dispense towels. RepairProvide missing filter to the hood.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The storage shelf located on the righ side, far end of the walk in cooler is soiled with rust. Resurface or replace shelving.
Location: Walk-in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Emp restroom
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: -
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at hand sink located in back prep area and employee restroom
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at hand sink located in back prep area and employee restroom
Location: Emp restroom
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Cook line
- 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: Observed ice scoop handles lying down in the ice. Furthermore, the scoop designated for the ice machine was stored directly on top. Store ice scoops with handles above ice or in a clean container in between use.
Location: Kitchen
|
03/19/2009 | Routine |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label cleaning spray bottle with contents.
Location: Kitchen
- 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: Observed cleaning spray bottle stored with bottles of syrup, sauces, etc....in back kitchen and on shelf with clean and sanitized dish ware on cook line. Store all cleaning products away from food and clean dish ware.
Location: Kitchen
- 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: Observed cleaning spray bottle stored with bottles of syrup, sauces, etc....in back kitchen and on shelf with clean and sanitized dish ware on cook line. Store all cleaning products away from food and clean dish ware.
Location: Cook line
- 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: Observed numerous gnats concentrated near ice cream freezer on front line. Eliminate possible breeding grounds for gnats. Ensure floors are kept dry, especially over night, eliminate all pooling water, seal all trash and laundry bags, hang mops on mop rack when not in use. Establishment has contracted Ecolab to aid in elimination of gnats.
Location: Expo line
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. Observed servers touching the lip contact surface of table ware and chop sticks. Ensure gloves are worn when table ware is wrapped to prevent contamination from bare hands.2. Observed un wrapped drinking straws stored in bar and in wait staff area. Provide pre-wrapped beverage straws to prevent possible contamination from bare hands. Short beverage straws pre-wrapped but large, black straws in the bar are not wrapped. Provide wrapped straws in the bar.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink temperature (corrected on site)
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: Hot water temperature was reaching a maximum of 72 degrees on both hand sinks. Adjust water temperature to maintain 100 degrees or more.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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: Hot water temperature was reaching a maximum of 72 degrees on both hand sinks. Adjust water temperature to maintain 100 degrees or more.
Location: Kitchen
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed a container of lemons stored inside the ice bin located on the soda fountain. Store lemons outside ice bin to prevent contamination.
Location: Expo line
|
12/01/2008 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Label cleaning spray bottle with contents.
Location: Kitchen
- 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: Observed cleaning spray bottle stored with bottles of syrup, sauces, etc....in back kitchen and on shelf with clean and sanitized dish ware on cook line. Store all cleaning products away from food and clean dish ware.
Location: Kitchen
- 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: Observed cleaning spray bottle stored with bottles of syrup, sauces, etc....in back kitchen and on shelf with clean and sanitized dish ware on cook line. Store all cleaning products away from food and clean dish ware.
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Observed numerous gnats concentrated near ice cream freezer on front line. Eliminate possible breeding grounds for gnats. Ensure floors are kept dry, especially over night, eliminate all pooling water, seal all trash and laundry bags, hang mops on mop rack when not in use. Establishment has contracted Ecolab to aid in elimination of gnats.
Location: Expo line
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: 1. Observed servers touching the lip contact surface of table ware and chop sticks. Ensure gloves are worn when table ware is wrapped to prevent contamination from bare hands.2. Observed un wrapped drinking straws stored in bar and in wait staff area. Provide pre-wrapped beverage straws to prevent possible contamination from bare hands.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Hand sink temperature (corrected on site)
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: Hot water temperature was reaching a maximum of 72 degrees on both hand sinks. Adjust water temperature to maintain 100 degrees or more.
Location: Cook line
Equipment: Hand sink
- Hand sink temperature (corrected on site)
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: Hot water temperature was reaching a maximum of 72 degrees on both hand sinks. Adjust water temperature to maintain 100 degrees or more.
Location: Kitchen
Equipment: Hand sink
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Observed a container of lemons stored inside the ice bin located on the soda fountain. Store lemons outside ice bin to prevent contamination.
Location: Expo line
|
11/19/2008 | 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: Salad dressings were holding at 41 degrees on salad buffet. Ensure salad dressings are submerged in ice to maintain 41 degrees or less.
Location: Cook line
- 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: A small plate was stored a bowl of chips in wait staff area. Provide a utensil with a handle to dispense chips.
- 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: A cup containing a beverage was stored below counter top at salad bar without a straw and lid. Ensure all drink cups are supplied with lids and straws in food prep areas.
Location: Cook line
- 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: Observed insects in four bottles of liquor located in the bar. Discard. Manager discarded all bottles of liquor.
Location: Bakery area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: A bulk container of sugar was stored in front of the hand sink in back prep area. Ensure hand sink is accesible at all times to wash hands.
Location: Kitchen (back)
- Hand sink improper usage (corrected on site)
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: A butcher knife, pitcher, and a lid were stored inside the hand sink located in the back prep area. Ensure hand sink is used specifically to wash hands and not for storage or any other reason.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Provide pre-wrapped beverage straws to prevent contamination from hands.
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Store spoons inverted in containers at wait staff stations.
- 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: Discontinue storing boxes of gloves directly above hand sinks to prevent possible contamination during hand washing.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Provide missing ceiling tiles in back kitchen.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- 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: Remove build up on the dipper well.Remove card board lining shelving below countertop at the salad buffet. COS
Location: Wait staff area
Equipment: Dipper well
|
07/17/2008 | 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: Salad dressings were holding at 41 degrees on salad buffet. Ensure salad dressings are submerged in ice to maintain 41 degrees or less.
Location: Cook line
- 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: A small plate was stored a bowl of chips in wait staff area. Provide a utensil with a handle to dispense chips.
- 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: A cup containing a beverage was stored below counter top at salad bar without a straw and lid. Ensure all drink cups are supplied with lids and straws in food prep areas.
Location: Cook line
- 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: Observed insects in four bottles of liquor located in the bar. Discard. Manager discarded all bottles of liquor.
Location: Bakery area
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: A bulk container of sugar was stored in front of the hand sink in back prep area. Ensure hand sink is accesible at all times to wash hands.
Location: Kitchen (back)
- Hand sink improper usage (corrected on site)
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: A butcher knife, pitcher, and a lid were stored inside the hand sink located in the back prep area. Ensure hand sink is used specifically to wash hands and not for storage or any other reason.
Location: Kitchen (back)
Equipment: Hand sink
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Provide pre-wrapped beverage straws to prevent contamination from hands.
- Eating utensils presentation (corrected on site)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: Store spoons inverted in containers at wait staff stations.
- 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: Discontinue storing boxes of gloves directly above hand sinks to prevent possible contamination during hand washing.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Provide missing ceiling tiles in back kitchen.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- 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: Remove build up on the dipper well.Remove card board lining shelving below countertop at the salad buffet. COS
Location: Wait staff area
Equipment: Dipper well
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07/10/2008 | Routine |
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