- Toxic labeling (corrected)
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: 1. SPRAY BOTTLE WITH BLUE LIQUID IN BACK KITCHEN AND SPRAY BOTTLE WITH YELLOW LIQUID IN WOMEN'S RESTROOM NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Kitchen (back)
- Toxic labeling (corrected)
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: 1. SPRAY BOTTLE WITH BLUE LIQUID IN BACK KITCHEN AND SPRAY BOTTLE WITH YELLOW LIQUID IN WOMEN'S RESTROOM NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Womens restroom
- 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. CONTAINER OF RAW FISH STORED OVER PRODUCE IN UPRIGHT COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.CORRECTED.
Location: Kitchen (back)
Equipment: Upright 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. SINGLE USE CUPS STORED IN HAND SINK IN FRONT KITCHEN/BEVERAGE AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.CORRECTED.
Location: Kitchen (front)
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. MOP STORED WITH MOP HEAD ON THE FLOOR WHEN NOT IN USE.STORE MOP ON MOP RACK OR IN A WAY THAT FACILITATES DRYING.CORRECTED.
Location: Kitchen (back)
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. FROZEN CHICKEN, FROZEN BEEF, AND FROZEN PORK ALL THAWING AT ROOM TEMPERATURE IN THREE BAY AND DISHMACHINE AREA.FOODS MUST BE THAWED USING APPROVED METHODS. SEE ABOVE.CORRECTED - PREPPED BEEF FOR COOKING, MOVED PORK TO THE COOLER, AND THAWED CHICKEN UNDER COOL RUNNING WATER.
Location: Kitchen (back)
Equipment: 3-bay
|
10/29/2014 | Recheck |
- Toxic labeling
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: 1. SPRAY BOTTLE WITH BLUE LIQUID IN BACK KITCHEN AND SPRAY BOTTLE WITH YELLOW LIQUID IN WOMEN'S RESTROOM NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Kitchen (back)
- Toxic labeling
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: 1. SPRAY BOTTLE WITH BLUE LIQUID IN BACK KITCHEN AND SPRAY BOTTLE WITH YELLOW LIQUID IN WOMEN'S RESTROOM NOT LABELED.LABEL ALL SPRAY BOTTLES AND CHEMICALS AS TO CONTENTS.
Location: Womens restroom
- Cross-contamination (corrected on site)
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. CONTAINER OF RAW FISH STORED OVER PRODUCE IN UPRIGHT COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.CORRECTED.
Location: Kitchen (back)
Equipment: Upright cooler
- 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: 1. SINGLE USE CUPS STORED IN HAND SINK IN FRONT KITCHEN/BEVERAGE AREA.DO NOT STORE ANYTHING IN HAND SINK. USE FOR HANDWASHING ONLY.CORRECTED.
Location: Kitchen (front)
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: 1. MOP STORED WITH MOP HEAD ON THE FLOOR WHEN NOT IN USE.STORE MOP ON MOP RACK OR IN A WAY THAT FACILITATES DRYING.CORRECTED.
Location: Kitchen (back)
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. FROZEN CHICKEN, FROZEN BEEF, AND FROZEN PORK ALL THAWING AT ROOM TEMPERATURE IN THREE BAY AND DISHMACHINE AREA.FOODS MUST BE THAWED USING APPROVED METHODS. SEE ABOVE.CORRECTED - PREPPED BEEF FOR COOKING, MOVED PORK TO THE COOLER, AND THAWED CHICKEN UNDER COOL RUNNING WATER.
Location: Kitchen (back)
Equipment: 3-bay
|
10/22/2014 | Routine |
- Warning Signs (corrected)
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A PLASTIC CONTAINER OF MEAT SAUSE IS COOLING ON TOP OF THE OVEN STARTED COOLING AT 10 AM, TEMPED AT 161DEGREES AT 2:30PM
Location: Cook line
Equipment: Oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT MUST BE CLEAN TO SIGHT AND TOUCH
Location: Cook line
Equipment: Wok
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT MUST BE CLEAN TO SIGHT AND TOUCH
Location: Cook line
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT MUST BE CLEAN TO SIGHT AND TOUCH
Location: Cook line
Equipment: Oven
- 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: BOX OF BROCCOIL WAS STORED BLOCKING THE HAND SINK. PLEASE DO NOT STORE ANYTHING AT THE HAND SINK . HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 BOWLS AND PLATES ARE STORE ON DIRTY SURFACE . PLEASE STORE CLEANED EQUIPMENT COVER
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN VENT AND HAVE THE HOOD PROFESSIONALLY CLEANED .
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. WALL BEHIND THE COOKING EQUIPMENT IS SOILED. 2. FLOOR THROUGHTOUT KITCHEN, AND ALONG THE BASE BOARDS IS SOILED
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. WALL BEHIND THE COOKING EQUIPMENT IS SOILED. 2. FLOOR THROUGHTOUT KITCHEN, AND ALONG THE BASE BOARDS IS SOILED
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: A PLASTIC CONTAINER OF MEAT SAUSE IS COOLING ON TOP OF THE OVEN. MUST GET TEMPERATURE DOWN TO 70 WITH IN 2 HOUR BY USING ONE OF THE ABOVE CORRECTIVE ACTION.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL SHELVING ABOVE THE COLD TOP COOLER IS SOILED FROM DUST.2. DISH MACHINE SOILED WITH LIME AND FOOD DEBRIS. CLEAN INSIDE AND OUT
Location: Cook line
Equipment: Metal 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: 1. BOTTOM OF THE 2 DOOR REACH IN FREEZER IS HEAVILY SOILED FROM FOOD DEBRIS. 2. BOTH COLD TOP COOLER ARE SOILED BEHIND THE DOOR LIDS.
Location: Kitchen
Equipment: True freezer
- 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: 1. BOTTOM OF THE 2 DOOR REACH IN FREEZER IS HEAVILY SOILED FROM FOOD DEBRIS. 2. BOTH COLD TOP COOLER ARE SOILED BEHIND THE DOOR LIDS.
Location: Cook line
Equipment: Cold top
|
06/09/2014 | Recheck |
- Warning Signs
Warning signs not posted at each door.
Correction: Provide and post warning signs on each entrance to facility.
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: A PLASTIC CONTAINER OF MEAT SAUSE IS COOLING ON TOP OF THE OVEN STARTED COOLING AT 10 AM, TEMPED AT 161DEGREES AT 2:30PM
Location: Cook line
Equipment: Oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT MUST BE CLEAN TO SIGHT AND TOUCH
Location: Cook line
Equipment: Wok
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT MUST BE CLEAN TO SIGHT AND TOUCH
Location: Cook line
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EQUIPMENT MUST BE CLEAN TO SIGHT AND TOUCH
Location: Cook line
Equipment: Oven
- 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: BOX OF BROCCOIL WAS STORED BLOCKING THE HAND SINK. PLEASE DO NOT STORE ANYTHING AT THE HAND SINK . HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 BOWLS AND PLATES ARE STORE ON DIRTY SURFACE . PLEASE STORE CLEANED EQUIPMENT COVER
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE CLEAN VENT AND HAVE THE HOOD PROFESSIONALLY CLEANED .
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. WALL BEHIND THE COOKING EQUIPMENT IS SOILED. 2. FLOOR THROUGHTOUT KITCHEN, AND ALONG THE BASE BOARDS IS SOILED
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. WALL BEHIND THE COOKING EQUIPMENT IS SOILED. 2. FLOOR THROUGHTOUT KITCHEN, AND ALONG THE BASE BOARDS IS SOILED
Location: Kitchen
- 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: A PLASTIC CONTAINER OF MEAT SAUSE IS COOLING ON TOP OF THE OVEN. MUST GET TEMPERATURE DOWN TO 70 WITH IN 2 HOUR BY USING ONE OF THE ABOVE CORRECTIVE ACTION.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. METAL SHELVING ABOVE THE COLD TOP COOLER IS SOILED FROM DUST.2. DISH MACHINE SOILED WITH LIME AND FOOD DEBRIS. CLEAN INSIDE AND OUT
Location: Cook line
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BOTTOM OF THE 2 DOOR REACH IN FREEZER IS HEAVILY SOILED FROM FOOD DEBRIS. 2. BOTH COLD TOP COOLER ARE SOILED BEHIND THE DOOR LIDS.
Location: Kitchen
Equipment: True freezer
- 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. BOTTOM OF THE 2 DOOR REACH IN FREEZER IS HEAVILY SOILED FROM FOOD DEBRIS. 2. BOTH COLD TOP COOLER ARE SOILED BEHIND THE DOOR LIDS.
Location: Cook line
Equipment: Cold top
|
05/27/2014 | Routine |
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Chemical sanitizer was almost empty an needed to be changed. Cos
Location: Kitchen
Equipment: Dishmachine
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Raw meat thawing in the 3 bay sink. Thaw using one of the above corrective actions.
Location: Three bay area
Equipment: 3-bay
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Employee is using the trash can as a prep table. Please don't use the trash can for any other purpose than throwing way unwanted items.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The intertior surface of the dish machine was soiled. Please keep equipment clean.
Location: Kitchen
Equipment: Dishmachine
|
12/11/2013 | Routine |
| No violation noted during this evaluation. | 08/27/2013 | 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: EMPLOYEE DID NOT WASH THEIR HANDS BEFORE GETTING A PAIR OF GLOVES.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD WAS STORED IN TO GO SACKS THAT ARE NOT DESIGNED FOR FOOD CONTACT. REPEATED VIOLATION
Location: Kitchen
Equipment: reach in freezer
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINER OF SAUSE STORED IN THE WALKING WAS NOT DATE MARKED.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 2 BOTTLES OF VINEGAR WERE STORED ON THE FLOOR. COS
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE PUT A FOOD TRAY OVER THE TRASH CAN. DO NOT USED THE TRASH CAN AS A TABLE.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: IN USE KNIFE STORAGE.
Location: Cook line
Equipment: Cold top
|
04/19/2013 | 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: EMPLOYEE DID NOT WASH THEIR HANDS BEFORE GETTING A PAIR OF GLOVES.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD WAS STORED IN TO GO SACKS THAT ARE NOT DESIGNED FOR FOOD CONTACT. REPEATED VIOLATION
Location: Kitchen
Equipment: reach in freezer
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: LARGE CONTAINER OF SAUSE STORED IN THE WALKING WAS NOT DATE MARKED.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 2 BOTTLES OF VINEGAR WERE STORED ON THE FLOOR. COS
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE PUT A FOOD TRAY OVER THE TRASH CAN. DO NOT USED THE TRASH CAN AS A TABLE.
Location: Kitchen
- 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: IN USE KNIFE STORAGE.
Location: Cook line
Equipment: Cold top
|
04/11/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORAGE
Location: Kitchen
Equipment: True cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RAW CHICKEN STORED IN TO GO SACKES IN REACH IN FREEZER
Location: Kitchen
Equipment: True freezer
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: HAND WASHING MUST TAKE PLACE BEFORE PUTTING GLOVE ON.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT OUT. REPLACE LIGHTING
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF BROCCIL STORED ONTHE FLOOR
Location: Kitchen
- 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: KNIVES STORED IN BETWEEN THE COLD TOP COOLER AND MAKE TABLE COOLER . STORE KIVES INTHE APPROVE MANNER
Location: Kitchen
|
01/04/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORAGE
Location: Kitchen
Equipment: True cooler
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: RAW CHICKEN STORED IN TO GO SACKES IN REACH IN FREEZER
Location: Kitchen
Equipment: True freezer
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: HAND WASHING MUST TAKE PLACE BEFORE PUTTING GLOVE ON.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT OUT. REPLACE LIGHTING
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOX OF BROCCIL STORED ONTHE FLOOR
Location: Kitchen
- 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: KNIVES STORED IN BETWEEN THE COLD TOP COOLER AND MAKE TABLE COOLER . STORE KIVES INTHE APPROVE MANNER
Location: Kitchen
|
12/18/2012 | Routine |
- 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: Carton of eggs stored over ready to eat foods in reach in cooler. Store eggs on bottom shelf to prevent contamination.COS
Location: Kitchen
Equipment: True cooler
|
08/14/2012 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Can of coke stored in the cold top. COS
Location: Cook line
Equipment: Cold top
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Raw Chicken stored in to-go sackes in the freezer. Plastic material is not approved for food storage. Please use approved food storage containers examples; freezer bags, foil, plastic wrap etc
Location: Kitchen
Equipment: Raetone freezer
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents are heavily soiled.
Location: Cook line
|
04/19/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Can of coke stored in the cold top. COS
Location: Cook line
Equipment: Cold top
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Raw Chicken stored in to-go sackes in the freezer. Plastic material is not approved for food storage. Please use approved food storage containers examples; freezer bags, foil, plastic wrap etc
Location: Kitchen
Equipment: Raetone freezer
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood vents are heavily soiled.
Location: Cook line
|
04/12/2012 | Routine |
- 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.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Location: Kitchen
Equipment: Reach in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
|
12/20/2011 | Routine |
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