- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY FOOD DEBRIS ON THE BOTTOM OF WALK IN FREEZER.2. CLEAN AND ORGANIZE AREA BELOW COUNTER TOP WHERE PANINI MAKER IS STORED.3. REMOVE BUILD UP ON SURFACE OF FLOOR MIXER BASE AND BOTTOM OF PASTRIES STAND.4. CLEAN EXTERIOR CONTAINERS OF FLOUR, SUGAR, ETC.. LOCATED ON STORAGE SHELF IN BACK PREP AREA.5.HAND SINK SERVICE COUNTER HAND SINK SOILED WITH COFFE RESIDUES. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Walk in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON AND GREASE RESIDUE ON FOOD CONTACT SURFACE OF PANINI MAKER.CLEAN FOOD AND NON FOOD CONTACT SURFACES OF SANDWICH MAKER ON A DAILY BASIS.
Location: Kitchen
Equipment: -
|
04/09/2014 | Recheck |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HEAVY FOOD DEBRIS ON THE BOTTOM OF WALK IN FREEZER.2. CLEAN AND ORGANIZE AREA BELOW COUNTER TOP WHERE PANINI MAKER IS STORED.3. REMOVE BUILD UP ON SURFACE OF FLOOR MIXER BASE AND BOTTOM OF PASTRIES STAND.4. CLEAN EXTERIOR CONTAINERS OF FLOUR, SUGAR, ETC.. LOCATED ON STORAGE SHELF IN BACK PREP AREA.5.HAND SINK SERVICE COUNTER HAND SINK SOILED WITH COFFE RESIDUES. CLEAN THOROUGHLY.
Location: Kitchen
Equipment: Walk in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON AND GREASE RESIDUE ON FOOD CONTACT SURFACE OF PANINI MAKER.CLEAN FOOD AND NON FOOD CONTACT SURFACES OF SANDWICH MAKER ON A DAILY BASIS.
Location: Kitchen
Equipment: -
|
03/25/2014 | Routine |
- 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: UNLABELED SPRAY BOTTLE CONTAINING SANITIZER STORED IN PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Prep area
- 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: CONTINUE TO WORK ON AND MONITOR:NUMEROUS FLIES FLYING AROUND IN BACK PREP AREA--IMPROVEMENTS SEEN.PROVIDE INSECT TRAPPING DEVICE IF NECESSARY TO CONTROL INSECT ACTIVITY--CORRECTED.
Location: Kitchen
- 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 WAS SMOKING OUTSIDE AND ENTERED FOOD PREP AREA TO WAIT ON CUSTOMER WITHOUT WASHING HANDS.ENSURE HAND ARE WASHED THOROUGHLY AFTER SMOKING, EATING, ETC...AND BEFORE BEGINNING WORK.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO DOOR REACH IN COOLER BEHIND SERVICE COUNTER SOILED WITH MOLD ON THE INTERIOR--CORRECTED.2. FLOOR AND TABLE TOP MIXERS HEAVILY SOILED WITH DRIED FOOD RESIDUE--CONTINUE TO WORK ON DETAILED CLEANING/SANITIZING.3, INTERIOR WALK IN FREEZER AND THREE DOOR REFRIGERATOR SOILED WITH BUILD UP--CORRECTED.4. BULK FOOD CONTAINERS AND LEXANS CONTAINING RICE FLOUR, OATS, ETC... HEAVILY SOILED--CORRECTED.5. DESSERT CASE LOCATED BEHIND SERVICE COUNTER SOILED ON THE INTERIOR--CORRECTED.CLEAN AND SANITIZE ALL REFRIGERATION AND FOOD STORAGE UNITS THOROUGHLY ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL AND OTHER RESIDUES.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO DOOR REACH IN COOLER BEHIND SERVICE COUNTER SOILED WITH MOLD ON THE INTERIOR--CORRECTED.2. FLOOR AND TABLE TOP MIXERS HEAVILY SOILED WITH DRIED FOOD RESIDUE--CONTINUE TO WORK ON DETAILED CLEANING/SANITIZING.3, INTERIOR WALK IN FREEZER AND THREE DOOR REFRIGERATOR SOILED WITH BUILD UP--CORRECTED.4. BULK FOOD CONTAINERS AND LEXANS CONTAINING RICE FLOUR, OATS, ETC... HEAVILY SOILED--CORRECTED.5. DESSERT CASE LOCATED BEHIND SERVICE COUNTER SOILED ON THE INTERIOR--CORRECTED.CLEAN AND SANITIZE ALL REFRIGERATION AND FOOD STORAGE UNITS THOROUGHLY ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL AND OTHER RESIDUES.
Location: Kitchen
Equipment: Mixer
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED FLY STRIPS INSTALLED EXPOSED FOOD AND EQUIPMENT.DISCONTINUE USE OF FLY STRIPS. PROVIDE AN APPROVED INSECT TRAPPING DEVICE AND INSTALL IN APPROVED AREA WHERE NO EXPOSED FOOD OR EQUIPMENT IS PRESENT.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR PROPPED OPEN.KEEP DOOR CLOSED TO PREVENT RODENT AND INSECT ENTRY.
Location: Dining room
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ELECTRICAL BOX, WIRES, AND WALL NEAR BACK DOOR EXIT SOILED.FLOORS SOILED UNDER EQUIPMENT IN BACK KITCHEN.
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.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Restroom
Equipment: Hand sink
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. LEFT OVER BOWLS OF ICING AND BAG OF BUTTER LEFT OUT UNCOVERED WITH FLIES SWARMING IN THE VICINITY.2. UNPACKAGED BAGUETTE LOAVES STORED INSIDE WALK IN FREEZER NEXT TO COMPRESSOR. OTHER FOODS STORED ON SHEET TRAY UNCOVERED.3. LIDS NOT AVAILABLE ON BULK FOOD CONTAINERS STORED BELOW MAIN PREP TABLE.KEEP ALL FOODS COVERED TO PROTECT FROM CONTAMINATION
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE WALK-IN-FREEZER.STORAGE AREA BELOW MICROWAVE AND COMPUTER SOILED WITH FLOUR AND OTHER FOOD DEBRIS--CORRECTED.CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE WALK-IN-FREEZER.STORAGE AREA BELOW MICROWAVE AND COMPUTER SOILED WITH FLOUR AND OTHER FOOD DEBRIS--CORRECTED.CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Kitchen
Equipment: Walk in 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. WHITE BUCKETS CONTAINING FLOUR, SUGAR, ETC.. STORED BELOW PREP TABLE SOILED ON THE EXTERIOR IN BACK PREP AREA. STICKY RESIDUE ON BOTTLES STORED ON DRY STORAGE SHELF--CORRECTED.2. DRY STORAGE SHELVING SOILED WITH FLOUR RESIDUE AND OTHER BUILD UP--CONTINUE TO WORK ON.CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WHITE BUCKETS CONTAINING FLOUR, SUGAR, ETC.. STORED BELOW PREP TABLE SOILED ON THE EXTERIOR IN BACK PREP AREA. STICKY RESIDUE ON BOTTLES STORED ON DRY STORAGE SHELF--CORRECTED.2. DRY STORAGE SHELVING SOILED WITH FLOUR RESIDUE AND OTHER BUILD UP--CONTINUE TO WORK ON.CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
Equipment: Metal shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. INTERIOR PROOFER, WARMER, AND OVEN HEAVILY SOILED WITH BAKED ON FOOD DEBRIS AND GREASE ON SURFACES.2. FOOD STORAGE CARTS AND SHEET TRAYS HEAVILY SOILED WITH BUILD UP.3. DOUGH PRESS SOILED WITH GREASE AND FLOUR BUILD UP.4. PANINI PRESS SOILED WITH CARBON ON SURFACE.CLEAN EQUIPMENT THOROUGHLY ON A DAILY BASIS TO PREVENT ACCUMULATION OF FOOD SOIL AND OTHER RESIDUES.
Location: Prep area
|
08/28/2013 | Recheck |
- 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: UNLABELED SPRAY BOTTLE CONTAINING SANITIZER STORED IN PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CONTINUE TO WORK ON AND MONITOR:NUMEROUS FLIES FLYING AROUND IN BACK PREP AREA--IMPROVEMENTS SEEN.PROVIDE INSECT TRAPPING DEVICE IF NECESSARY TO CONTROL INSECT ACTIVITY--CORRECTED.
Location: Kitchen
- 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 WAS SMOKING OUTSIDE AND ENTERED FOOD PREP AREA TO WAIT ON CUSTOMER WITHOUT WASHING HANDS.ENSURE HAND ARE WASHED THOROUGHLY AFTER SMOKING, EATING, ETC...AND BEFORE BEGINNING WORK.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO DOOR REACH IN COOLER BEHIND SERVICE COUNTER SOILED WITH MOLD ON THE INTERIOR--CORRECTED.2. FLOOR AND TABLE TOP MIXERS HEAVILY SOILED WITH DRIED FOOD RESIDUE--CONTINUE TO WORK ON DETAILED CLEANING/SANITIZING.3, INTERIOR WALK IN FREEZER AND THREE DOOR REFRIGERATOR SOILED WITH BUILD UP--CORRECTED.4. BULK FOOD CONTAINERS AND LEXANS CONTAINING RICE FLOUR, OATS, ETC... HEAVILY SOILED--CORRECTED.5. DESSERT CASE LOCATED BEHIND SERVICE COUNTER SOILED ON THE INTERIOR--CORRECTED.CLEAN AND SANITIZE ALL REFRIGERATION AND FOOD STORAGE UNITS THOROUGHLY ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL AND OTHER RESIDUES.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO DOOR REACH IN COOLER BEHIND SERVICE COUNTER SOILED WITH MOLD ON THE INTERIOR--CORRECTED.2. FLOOR AND TABLE TOP MIXERS HEAVILY SOILED WITH DRIED FOOD RESIDUE--CONTINUE TO WORK ON DETAILED CLEANING/SANITIZING.3, INTERIOR WALK IN FREEZER AND THREE DOOR REFRIGERATOR SOILED WITH BUILD UP--CORRECTED.4. BULK FOOD CONTAINERS AND LEXANS CONTAINING RICE FLOUR, OATS, ETC... HEAVILY SOILED--CORRECTED.5. DESSERT CASE LOCATED BEHIND SERVICE COUNTER SOILED ON THE INTERIOR--CORRECTED.CLEAN AND SANITIZE ALL REFRIGERATION AND FOOD STORAGE UNITS THOROUGHLY ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL AND OTHER RESIDUES.
Location: Kitchen
Equipment: Mixer
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Slicer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED FLY STRIPS INSTALLED EXPOSED FOOD AND EQUIPMENT.DISCONTINUE USE OF FLY STRIPS. PROVIDE AN APPROVED INSECT TRAPPING DEVICE AND INSTALL IN APPROVED AREA WHERE NO EXPOSED FOOD OR EQUIPMENT IS PRESENT.
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR PROPPED OPEN.KEEP DOOR CLOSED TO PREVENT RODENT AND INSECT ENTRY.
Location: Dining room
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING TILES/VENTS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ELECTRICAL BOX, WIRES, AND WALL NEAR BACK DOOR EXIT SOILED.FLOORS SOILED UNDER EQUIPMENT IN BACK KITCHEN.
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.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Restroom
Equipment: Hand sink
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. LEFT OVER BOWLS OF ICING AND BAG OF BUTTER LEFT OUT UNCOVERED WITH FLIES SWARMING IN THE VICINITY.2. UNPACKAGED BAGUETTE LOAVES STORED INSIDE WALK IN FREEZER NEXT TO COMPRESSOR. OTHER FOODS STORED ON SHEET TRAY UNCOVERED.3. LIDS NOT AVAILABLE ON BULK FOOD CONTAINERS STORED BELOW MAIN PREP TABLE.KEEP ALL FOODS COVERED TO PROTECT FROM CONTAMINATION
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE WALK-IN-FREEZER.STORAGE AREA BELOW MICROWAVE AND COMPUTER SOILED WITH FLOUR AND OTHER FOOD DEBRIS--CORRECTED.CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE WALK-IN-FREEZER.STORAGE AREA BELOW MICROWAVE AND COMPUTER SOILED WITH FLOUR AND OTHER FOOD DEBRIS--CORRECTED.CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Kitchen
Equipment: Walk in 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. WHITE BUCKETS CONTAINING FLOUR, SUGAR, ETC.. STORED BELOW PREP TABLE SOILED ON THE EXTERIOR IN BACK PREP AREA. STICKY RESIDUE ON BOTTLES STORED ON DRY STORAGE SHELF--CORRECTED.2. DRY STORAGE SHELVING SOILED WITH FLOUR RESIDUE AND OTHER BUILD UP--CONTINUE TO WORK ON.CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WHITE BUCKETS CONTAINING FLOUR, SUGAR, ETC.. STORED BELOW PREP TABLE SOILED ON THE EXTERIOR IN BACK PREP AREA. STICKY RESIDUE ON BOTTLES STORED ON DRY STORAGE SHELF--CORRECTED.2. DRY STORAGE SHELVING SOILED WITH FLOUR RESIDUE AND OTHER BUILD UP--CONTINUE TO WORK ON.CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
Equipment: Metal shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. INTERIOR PROOFER, WARMER, AND OVEN HEAVILY SOILED WITH BAKED ON FOOD DEBRIS AND GREASE ON SURFACES.2. FOOD STORAGE CARTS AND SHEET TRAYS HEAVILY SOILED WITH BUILD UP.3. DOUGH PRESS SOILED WITH GREASE AND FLOUR BUILD UP.4. PANINI PRESS SOILED WITH CARBON ON SURFACE.CLEAN EQUIPMENT THOROUGHLY ON A DAILY BASIS TO PREVENT ACCUMULATION OF FOOD SOIL AND OTHER RESIDUES.
Location: Prep area
|
08/13/2013 | 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: UNLABELED SPRAY BOTTLE CONTAINING SANITIZER STORED IN PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: NUMEROUS FLIES FLYING AROUND IN BACK PREP AREA. PROVIDE INSECT TRAPPING DEVICE IF NECESSARY TO CONTROL INSECT ACTIVITY.
Location: Kitchen
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: FOOD EMPLOYEE WAS SMOKING OUTSIDE AND ENTERED FOOD PREP AREA TO WAIT ON CUSTOMER WITHOUT WASHING HANDS.ENSURE HAND ARE WASHED THOROUGHLY AFTER SMOKING, EATING, ETC...AND BEFORE BEGINNING WORK.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO DOOR REACH IN COOLER BEHIND SERVICE COUNTER SOILED WITH MOLD ON THE INTERIOR.2. FLOOR AND TABLE TOP MIXERS HEAVILY SOILED WITH DRIED FOOD RESIDUE.3, INTERIOR WALK IN FREEZER AND THREE DOOR REFRIGERATOR SOILED WITH BUILD UP.4. BULK FOOD CONTAINERS AND LEXANS CONTAINING RICE FLOUR, OATS, ETC... HEAVILY SOILED.5. DESSERT CASE LOCATED BEHIND SERVICE COUNTER SOILED ON THE INTERIORCLEAN AND SANITIZE ALL REFRIGERATION AND FOOD STORAGE UNITS THOROUGHLY ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL AND OTHER RESIDUES.
Location: Service counter
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: UNAPPROVED FLY STRIPS INSTALLED EXPOSED FOOD AND EQUIPMENT.DISCONTINUE USE OF FLY STRIPS. PROVIDE AN APPROVED INSECT TRAPPING DEVICE AND INSTALL IN APPROVED AREA WHERE NO EXPOSED FOOD OR EQUIPMENT IS PRESENT.
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR PROPPED OPEN.KEEP DOOR CLOSED TO PREVENT RODENT AND INSECT ENTRY.
Location: Dining room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ELECTRICAL BOX, WIRES, AND WALL NEAR BACK DOOR EXIT SOILED.FLOORS SOILED UNDER EQUIPMENT IN BACK KITCHEN.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. LEFT OVER BOWLS OF ICING AND BAG OF BUTTER LEFT OUT UNCOVERED WITH FLIES SWARMING IN THE VICINITY.2. UNPACKAGED BAGUETTE LOAVES STORED INSIDE WALK IN FREEZER NEXT TO COMPRESSOR. OTHER FOODS STORED ON SHEET TRAY UNCOVERED.3. LIDS NOT AVAILABLE ON BULK FOOD CONTAINERS STORED BELOW MAIN PREP TABLE.KEEP ALL FOODS COVERED TO PROTECT FROM CONTAMINATION
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE AREA BELOW MICROWAVE AND COMPUTER SOILED WITH FLOUR AND OTHER FOOD DEBRIS.CLEAN AND SANITIZE AREA THOROUGHLY.
Location: Kitchen
- 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. WHITE BUCKETS CONTAINING FLOUR, SUGAR, ETC.. STORED BELOW PREP TABLE SOILED ON THE EXTERIOR IN BACK PREP AREA. STICKY RESIDUE ON BOTTLES STORED ON DRY STORAGE SHELF.2. DRY STORAGE SHELVING SOILED WITH FLOUR RESIDUE AND OTHER BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. INTERIOR PROOFER, WARMER, AND OVEN HEAVILY SOILED WITH BAKED ON FOOD DEBRIS AND GREASE ON SURFACES.2. FOOD STORAGE CARTS AND SHEET TRAYS HEAVILY SOILED WITH BUILD UP.3. DOUGH PRESS SOILED WITH GREASE AND FLOUR BUILD UP.4. PANINI PRESS SOILED WITH CARBON ON SURFACE.CLEAN EQUIPMENT THOROUGHLY ON A DAILY BASIS TO PREVENT ACCUMULATION OF FOOD SOIL AND OTHER RESIDUES.
Location: Prep area
Equipment: Mixer
|
08/06/2013 | Routine |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW IN FOOD PREP AREA. ENSURE LIDS AND STRAWS ARE AVAILABLE ON BEVERAGE CUPS IN FOOD PREP AREAS.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: PROVIDE LIDS TO ALL BULK FOOD CONTAINERS IN BACK PREP AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP ON HAND SINK BASIN AND SOAP DISPENSER AT HAND SINK NEAR FRONT COUNTER.
Location: Kitchen
- In store label information
Packaged food(s) not properly labeled.
Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
Comments: PRE-PACKAGED PEANUT BRITTLE AND CHOCOLATE BALLS STORED ON SALES FLOOR UNLABLED. PROVIDE PROPER LABELING.
Location: Sales floor
|
01/24/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLES CONTAINING SURFACE CLEANER STORED NEXT TO SLEEVES CONTAINING LIDS. STORE CLEANING PRODUCTS IN A DESIGNATED AREA.
Location: Service counter
- 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: PASTRY CHEF DID NOT WASH HANDS AFTER HANDLING MONEY, TOUCHING HAIR AND GLASSES STORED ON HEAD. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER SOILED WITH BUILD UP. CLEAN THOROUGHLY.
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: FOOD EMPLOYEES PREPARING FOOD WITHOUT WEARING HAIR RESTRAINT. ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS DURING FOOD PREPARATION.
- Glove use (Non-Critical) (corrected on site)
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: PASTRY CHEF FOOD SERVICE GLOVES STORED ON WAIST. FOOD SERVICE GLOVES SHOULD REMAIN INSIDE BOX UNTIL READY TO USE.
- 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: AIR DUCTS SOILED WITH DUST BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING INSIDE SMALL REACH IN COOLER. PROVIDE.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAGS OF FLOUR AND SUGAR ON FLOOR. STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HAND SINK SOILED LOCATED NEAR SERVICE COUNTER. CLEAN THOROUGHLY.2. EXTERIOR WALK IN FREEZER DOOR SOILED. CLEAN THOROUGHLY.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABE AT HAND SINK NEAR SERVICE COUNTER.
Location: Service counter
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07/26/2012 | Recheck |
- Toxic material(s) separation
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: BOTTLES CONTAINING SURFACE CLEANER STORED NEXT TO SLEEVES CONTAINING LIDS. STORE CLEANING PRODUCTS IN A DESIGNATED AREA.
Location: Service counter
- 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: PASTRY CHEF DID NOT WASH HANDS AFTER HANDLING MONEY, TOUCHING HAIR AND GLASSES STORED ON HEAD. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER SOILED WITH BUILD UP. CLEAN THOROUGHLY.
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: FOOD EMPLOYEES PREPARING FOOD WITHOUT WEARING HAIR RESTRAINT. ALL EMPLOYEES MUST WEAR HAIR RESTRAINTS DURING FOOD PREPARATION.
- Glove use (Non-Critical) (corrected on site)
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: PASTRY CHEF FOOD SERVICE GLOVES STORED ON WAIST. FOOD SERVICE GLOVES SHOULD REMAIN INSIDE BOX UNTIL READY TO USE.
- 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: AIR DUCTS SOILED WITH DUST BUILD UP. CLEAN THOROUGHLY.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING INSIDE SMALL REACH IN COOLER. PROVIDE.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAGS OF FLOUR AND SUGAR ON FLOOR. STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. HAND SINK SOILED LOCATED NEAR SERVICE COUNTER. CLEAN THOROUGHLY.2. EXTERIOR WALK IN FREEZER DOOR SOILED. CLEAN THOROUGHLY.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABE AT HAND SINK NEAR SERVICE COUNTER.
Location: Service counter
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07/19/2012 | Routine |
- 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: STORE RAW SHELL ON LOWEST SHELF TO PREVENT CROSS CONTAMINATION.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: REMOVE BUILD UP ON SURFACE OF THREE COMPARTMENT BASIN ON THE FAR LEFT.
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01/11/2012 | Routine |
Restaurant representatives - add corrected or new information about THE BAKERY AT GEIST, 8150 OAKLANDON RD, Indianapolis, IN »