- 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: SLICED ROAST BEEF, HAM, CHEESE HOLDING AT 46 DEGREES F AND BOTTLED DRESSINGS HOLDING AT 49 ON COOK LINE. CONTAINERS STORED ON TOP OF ICE.STORE FOOD SUBMERGED IN ICE WATER BATH TO MAINTAIN PROUCT AT 41 DEGREES F OR LESS.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED ROAST BEEF, HAM, CHEESE HOLDING AT 46 DEGREES F AND BOTTLED DRESSINGS HOLDING AT 49 ON COOK LINE. CONTAINERS STORED ON TOP OF ICE.STORE FOOD SUBMERGED IN ICE WATER BATH TO MAINTAIN PROUCT AT 41 DEGREES F OR LESS.
Location: Cook line
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING.REPAIR MACHINE TO SANITIZE AT 50 PPM CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR WALLS AND KICK TRAY SOILED WITH MOLD INSIDE ICE MACHINE.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen
Equipment: Ice machine
- 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: SANITIZING SOLUTION WEAK, LESS THAN 150 PPM QUAT, IN BUCKET IN PREP AREA.MAINTAIN SOLUTION BETWEEN 150 AND 400 PPM ACCORDING TO MANUFACTURER'S INSTRUCTIONS.
Location: Prep area
|
10/28/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED ROAST BEEF, HAM, CHEESE HOLDING AT 46 DEGREES F AND BOTTLED DRESSINGS HOLDING AT 49 ON COOK LINE. CONTAINERS STORED ON TOP OF ICE.STORE FOOD SUBMERGED IN ICE WATER BATH TO MAINTAIN PROUCT AT 41 DEGREES F OR LESS.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED ROAST BEEF, HAM, CHEESE HOLDING AT 46 DEGREES F AND BOTTLED DRESSINGS HOLDING AT 49 ON COOK LINE. CONTAINERS STORED ON TOP OF ICE.STORE FOOD SUBMERGED IN ICE WATER BATH TO MAINTAIN PROUCT AT 41 DEGREES F OR LESS.
Location: Cook line
- 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: DISH MACHINE NOT RELEASING SANITIZER AFTER CYCLING.REPAIR MACHINE TO SANITIZE AT 50 PPM CHLORINE.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR WALLS AND KICK TRAY SOILED WITH MOLD INSIDE ICE MACHINE.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen
Equipment: Ice machine
- 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: SANITIZING SOLUTION WEAK, LESS THAN 150 PPM QUAT, IN BUCKET IN PREP AREA.MAINTAIN SOLUTION BETWEEN 150 AND 400 PPM ACCORDING TO MANUFACTURER'S INSTRUCTIONS.
Location: Prep area
|
10/21/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: EXPOSED SOCKET LOCATED ON OUTLET ON WALL NEAR COOK LINE.PROVIDE REPAIR TO EXPOSED SOCKET.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. REPAIR DISH MACHINE TO SANITIZE AT 50 PPM CHLORINE. CONSISTENT REPEAT VIOLATION ON NUMEROUS INSPECTIONS. MACHINE MAY HAVE TO BE REPLACED IF INCAPABLE OF FUNCTIONING PROPERLY ON A DAILY BASIS.RECHECK: DISH MACHINE CHLORINE SOLUTION TOO STRONG (200 PPM). REPAIR/ADJUST TO RELEASE 50 PPM CHLORINE.RECHECK: NOT CORRECTED. SERVICE TECHNICIAN SENT A TEXT STATING HE WILL ADUST CHLORINE LEVELS LAST WEEK BUT HAS NOT SHOWN UP TO PROVIDE REPAIR. DISH MACHINE SANITIZING TOO STRONG (300 PPM CHLORINE). REPAIR/ADJUST TO RELEASE 50 PPM CHLORINE. MACHINE CONSISTENLY NOT FUNCTIONING PROPERLY ON NUMEROUS INSPECTIONS. UNIT MAY NEED TO BE REPLACED IF MACHINE FAILS TO OPERATE PROPERLY ON FUTURE INSPECTIONS. FINES MAY BE ISSUED AS WELL.SERVICE TECHNICIAN CALLED AND WILL SERVICE MACHINE WITHIN THE NEXT HOUR ACCORDING TO MANAGER.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CONTAINER IN PREP AREA WITHOUT LID AND STRAW.PROVIDE LID AND STRAW ON EMPLOYEE BEVERAGES IN PREP AREA.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD RESIDUE ON SURFACE OF BLADE GUARD LOCATED ON SLICER.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEVERAGE COOLER LINERS SOILED LOCATED IN SALAD BAR AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
03/26/2014 | Recheck |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: EXPOSED SOCKET LOCATED ON OUTLET ON WALL NEAR COOK LINE.PROVIDE REPAIR TO EXPOSED SOCKET.
- 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: DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. REPAIR DISH MACHINE TO SANITIZE AT 50 PPM CHLORINE. CONSISTENT REPEAT VIOLATION ON NUMEROUS INSPECTIONS. MACHINE MAY HAVE TO BE REPLACED IF INCAPABLE OF FUNCTIONING PROPERLY ON A DAILY BASIS.RECHECK: DISH MACHINE CHLORINE SOLUTION TOO STRONG (200 PPM). REPAIR/ADJUST TO RELEASE 50 PPM CHLORINE.RECHECK: NOT CORRECTED. SERVICE TECHNICIAN SENT A TEXT STATING HE WILL ADUST CHLORINE LEVELS LAST WEEK BUT HAS NOT SHOWN UP TO PROVIDE REPAIR. DISH MACHINE SANITIZING TOO STRONG (300 PPM CHLORINE). REPAIR/ADJUST TO RELEASE 50 PPM CHLORINE. MACHINE CONSISTENLY NOT FUNCTIONING PROPERLY ON NUMEROUS INSPECTIONS. UNIT MAY NEED TO BE REPLACED IF MACHINE FAILS TO OPERATE PROPERLY ON FUTURE INSPECTIONS. FINES MAY BE ISSUED AS WELL.SERVICE TECHNICIAN CALLED AND WILL SERVICE MACHINE WITHIN THE NEXT HOUR ACCORDING TO MANAGER.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CONTAINER IN PREP AREA WITHOUT LID AND STRAW.PROVIDE LID AND STRAW ON EMPLOYEE BEVERAGES IN PREP AREA.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD RESIDUE ON SURFACE OF BLADE GUARD LOCATED ON SLICER.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEVERAGE COOLER LINERS SOILED LOCATED IN SALAD BAR AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
03/18/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: EXPOSED SOCKET LOCATED ON OUTLET ON WALL NEAR COOK LINE.PROVIDE REPAIR TO EXPOSED SOCKET.
- 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: DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. REPAIR DISH MACHINE TO SANITIZE AT 50 PPM CHLORINE. CONSISTENT REPEAT VIOLATION ON NUMEROUS INSPECTIONS. MACHINE MAY HAVE TO BE REPLACED IF INCAPABLE OF FUNCTIONING PROPERLY ON A DAILY BASIS.RECHECK: DISH MACHINE CHLORINE SOLUTION TOO STRONG (200 PPM). REPAIR/ADJUST TO RELEASE 50 PPM CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CONTAINER IN PREP AREA WITHOUT LID AND STRAW.PROVIDE LID AND STRAW ON EMPLOYEE BEVERAGES IN PREP AREA.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD RESIDUE ON SURFACE OF BLADE GUARD LOCATED ON SLICER.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
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.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEVERAGE COOLER LINERS SOILED LOCATED IN SALAD BAR AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
03/10/2014 | 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: DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. REPAIR DISH MACHINE TO SANITIZE AT 50 PPM CHLORINE. CONSISTENT REPEAT VIOLATION ON NUMEROUS INSPECTIONS. MACHINE MAY HAVE TO BE REPLACED IF INCAPABLE OF FUNCTIONING PROPERLY ON A DAILY BASIS.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CONTAINER IN PREP AREA WITHOUT LID AND STRAW.PROVIDE LID AND STRAW ON EMPLOYEE BEVERAGES IN PREP AREA.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD RESIDUE ON SURFACE OF BLADE GUARD LOCATED ON SLICER.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEVERAGE COOLER LINERS SOILED LOCATED IN SALAD BAR AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
03/07/2014 | 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: DISH MACHINE NOT SANITIZING EQUIPMENT AFTER CYCLING. REPAIR DISH MACHINE TO SANITIZE AT 50 PPM CHLORINE. CONSISTENT REPEAT VIOLATION ON NUMEROUS INSPECTIONS. MACHINE MAY HAVE TO BE REPLACED IF INCAPABLE OF FUNCTIONING PROPERLY ON A DAILY BASIS.
Location: Kitchen
Equipment: Dishmachine
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE BEVERAGE STORED IN CONTAINER IN PREP AREA WITHOUT LID AND STRAW.PROVIDE LID AND STRAW ON EMPLOYEE BEVERAGES IN PREP AREA.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD RESIDUE ON SURFACE OF BLADE GUARD LOCATED ON SLICER.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BEVERAGE COOLER LINERS SOILED LOCATED IN SALAD BAR AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
02/28/2014 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: -
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RACKS AND INTERIOR CONVECTION OVEN HEAVILY SOILED WITH GREASE AND CARBON BUILD UP.CLEAN ALL SURFACES INSIDE CONVECTION OVEN THOROUGHLY TO REMOVE ALL CARBON AND GREASE RESIDUE.
Location: Cook line
|
09/30/2013 | Non-Illness Complaint Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: -
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: RACKS AND INTERIOR CONVECTION OVEN HEAVILY SOILED WITH GREASE AND CARBON BUILD UP.CLEAN ALL SURFACES INSIDE CONVECTION OVEN THOROUGHLY TO REMOVE ALL CARBON AND GREASE RESIDUE.
Location: Cook line
|
09/09/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE RESTRAINT FOR SMALL CO2 TANKS.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING AFTER RUNNING THROUGH A FULL CYCLE.REPAIR MACHINE TO SANITZE BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- 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 DRANK BEVERAGE FROM A BOTTLE IN FOOD PREP AREA.ENSURE EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER MOUNT AND BLADE SOILED WITH RUST.2. BLACK TUBS CONTAINING CLEAN AND SANITIZED UTENSILS SOILED ON THE BOTTOM INTERIOR.3. BOTTOM OF THE REACH IN FREEZER SOILED..4. THE MIDDLE SUPPORT BEAMS IN THE MIDDLE REACH IN ARE PEELING AND SOILED WITH RUST AND MAY CONTAMINATE FOOD AND CANNOT BE CLEANED EFFECTIVELY. RESURFACE ENTIRE AREA TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANBLE AND PREVENT CONTAMINATION OF THE FOOD.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. FOOD DEBRIS ON BLADE AND HANDLES OF KNIVES STORED IN BLOCK ON WALL NEAR HAND SINK IN PREP AREA.ENSURE KNIVES HAVE BEEN CLEANED THOROUGHY BEFORE STORAGE.2. DRIED FOOD DEBRIS ON THE BACK BLADE AND BEHIND GUARD LOCATED ON SLICER.THOROUGHLY CLEAN AND SANITIZE SLICER ON ALL SURFACES TO PREVENT ACCUMULATION OF FOOD SOIL AND THE SPREAD OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- 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.
- 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. WALLS SPLATTERED WITH DRIED FOOD ON COOK LINE BELOW STEAM TABLE AND COUNTER TOPS AND IN PREP AREAS.2. FLOOR, PIPES, AND DRAINS SOILED BELOW TWO COMPARTMENT SINK.CLEAN WALLS AND FLOORS THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CARTS SOILED WITH DRIED FOOD RESIDUE AND OTHER BUILD UP.CLEAN CARTS THOROUGHLY.
Location: Kitchen
- 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. NOZZLE AREA ON SODA MACHINE SOILED WITH MOLD GROWTH.2. INTERIOR ICE MACHINE SOILED.CLEAN AND SANITIZE SODA AND ICE MACHINES ON A ROUTINE BASIS TO PREVENT ACCUMULATION OF MOLD GROWTH.
Location: Service counter
Equipment: Soda machine
|
08/26/2013 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE RESTRAINT FOR SMALL CO2 TANKS.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT SANITIZING AFTER RUNNING THROUGH A FULL CYCLE.REPAIR MACHINE TO SANITZE BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- 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 DRANK BEVERAGE FROM A BOTTLE IN FOOD PREP AREA.ENSURE EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER MOUNT AND BLADE SOILED WITH RUST.2. BLACK TUBS CONTAINING CLEAN AND SANITIZED UTENSILS SOILED ON THE BOTTOM INTERIOR.3. BOTTOM OF THE REACH IN FREEZER SOILED..4. THE MIDDLE SUPPORT BEAMS IN THE MIDDLE REACH IN ARE PEELING AND SOILED WITH RUST AND MAY CONTAMINATE FOOD AND CANNOT BE CLEANED EFFECTIVELY. RESURFACE ENTIRE AREA TO ENSURE SURFACE IS SMOOTH AND EASILY CLEANBLE AND PREVENT CONTAMINATION OF THE FOOD.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. FOOD DEBRIS ON BLADE AND HANDLES OF KNIVES STORED IN BLOCK ON WALL NEAR HAND SINK IN PREP AREA.ENSURE KNIVES HAVE BEEN CLEANED THOROUGHY BEFORE STORAGE.2. DRIED FOOD DEBRIS ON THE BACK BLADE AND BEHIND GUARD LOCATED ON SLICER.THOROUGHLY CLEAN AND SANITIZE SLICER ON ALL SURFACES TO PREVENT ACCUMULATION OF FOOD SOIL AND THE SPREAD OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- 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.
- 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. WALLS SPLATTERED WITH DRIED FOOD ON COOK LINE BELOW STEAM TABLE AND COUNTER TOPS AND IN PREP AREAS.2. FLOOR, PIPES, AND DRAINS SOILED BELOW TWO COMPARTMENT SINK.CLEAN WALLS AND FLOORS THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CARTS SOILED WITH DRIED FOOD RESIDUE AND OTHER BUILD UP.CLEAN CARTS THOROUGHLY.
Location: Kitchen
- 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. NOZZLE AREA ON SODA MACHINE SOILED WITH MOLD GROWTH.2. INTERIOR ICE MACHINE SOILED.CLEAN AND SANITIZE SODA AND ICE MACHINES ON A ROUTINE BASIS TO PREVENT ACCUMULATION OF MOLD GROWTH.
Location: Service counter
Equipment: Soda machine
|
08/06/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE RESTRAINT FOR SMALL CO2 TANKS.
- 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: DISH MACHINE NOT SANITIZING AFTER RUNNING THROUGH A FULL CYCLE.REPAIR MACHINE TO SANITZE BETWEEN 50 AND 100 PPM CHLORINE.
Location: Kitchen
Equipment: Dishmachine
- 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 DRANK BEVERAGE FROM A BOTTLE IN FOOD PREP AREA.ENSURE EMPLOYEE DRINKS ARE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER MOUNT AND BLADE SOILED WITH RUST.2. BLACK TUBS CONTAINING CLEAN AND SANITIZED UTENSILS SOILED ON THE BOTTOM INTERIOR.3. BOTTOM OF THE REACH IN FREEZER SOILED..REPLACE CAN OPENER.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. FOOD DEBRIS ON BLADE AND HANDLES OF KNIVES STORED IN BLOCK ON WALL NEAR HAND SINK IN PREP AREA.ENSURE KNIVES HAVE BEEN CLEANED THOROUGHY BEFORE STORAGE.2. DRIED FOOD DEBRIS ON THE BACK BLADE AND BEHIND GUARD LOCATED ON SLICER.THOROUGHLY CLEAN AND SANITIZE SLICER ON ALL SURFACES TO PREVENT ACCUMULATION OF FOOD SOIL AND THE SPREAD OF DISEASE CAUSING BACTERIA.
Location: Kitchen
Equipment: Slicer
- 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.
- 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. WALLS SPLATTERED WITH DRIED FOOD ON COOK LINE BELOW STEAM TABLE AND COUNTER TOPS AND IN PREP AREAS.2. FLOOR, PIPES, AND DRAINS SOILED BELOW TWO COMPARTMENT SINK.CLEAN WALLS AND FLOORS THOROUGHLY.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CARTS SOILED WITH DRIED FOOD RESIDUE AND OTHER BUILD UP.CLEAN CARTS 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. NOZZLE AREA ON SODA MACHINE SOILED WITH MOLD GROWTH.2. INTERIOR ICE MACHINE SOILED.CLEAN AND SANITIZE SODA AND ICE MACHINES ON A ROUTINE BASIS TO PREVENT ACCUMULATION OF MOLD GROWTH.
Location: Service counter
Equipment: Soda machine
|
07/25/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD ITEMS STORED IN CONTAINERS ( COTTAGE CHEESE, HAM, ETC...) HOLDING BETWEEN 44 AND 48 DEGREES F ON SALAD BAR. ENSURE CONTAINERS OF FOOD ARE SUBMERGED IN THE ICE BATH TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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: EMPLOYEE TOUCHED HANDS TO FACE AND DID NOT WASH HANDS IMMEDIATELY AFTER. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION. NOTE: HANDS SHOULD ALSO BE WASHED BEFORE APPLYING FOOD SERVICE GLOVES.
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: DISH MACHINE NOT RELEASING CHEMICAL TO SANITIZE DISHWARE AFTER CYCLING. REPAIR MACHINE TO SANITZE BETWEEN
Location: Dish machine area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO SOILED KNIVES STORED IN KNIFE HOLDER. ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED IN HOLDER.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: COAT HANGING ON SHELF WAS TOUCHING PRE-PACKAGED FOOD AND SINGLE USE ITEMS IN BACK STORAGE AREA. STORE COATS IN A DESIGNATED AREA AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Kitchen (back)
|
01/11/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FOOD ITEMS STORED IN CONTAINERS ( COTTAGE CHEESE, HAM, ETC...) HOLDING BETWEEN 44 AND 48 DEGREES F ON SALAD BAR. ENSURE CONTAINERS OF FOOD ARE SUBMERGED IN THE ICE BATH TO MAINTAIN FOOD AT 41 DEGREES F OR LOWER.
Location: Buffet
- 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: EMPLOYEE TOUCHED HANDS TO FACE AND DID NOT WASH HANDS IMMEDIATELY AFTER. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION. NOTE: HANDS SHOULD ALSO BE WASHED BEFORE APPLYING FOOD SERVICE GLOVES.
- 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: DISH MACHINE NOT RELEASING CHEMICAL TO SANITIZE DISHWARE AFTER CYCLING. REPAIR MACHINE TO SANITZE BETWEEN
Location: Dish machine area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: TWO SOILED KNIVES STORED IN KNIFE HOLDER. ENSURE ONLY CLEAN AND SANITIZED KNIVES ARE STORED IN HOLDER.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: COAT HANGING ON SHELF WAS TOUCHING PRE-PACKAGED FOOD AND SINGLE USE ITEMS IN BACK STORAGE AREA. STORE COATS IN A DESIGNATED AREA AWAY FROM FOOD AND SINGLE USE ITEMS.
Location: Kitchen (back)
|
01/04/2013 | 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. TUNA SALAD STORED IN DEED CROCK HOLDING BETWEEN 42 AND 62 DEGREES ABOVE LOAD LINE. CHICKEN SALAD HOLDING AT 47. ENSURE CROCKS ARE COMPLETELY SUBMERGED IN THE ICE WATER BATH TO ENSURE THE ENTIRE CONTAINER OF FOOD MAINTAINS THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.2. FOOD ITEMS ON BUFFET HOLDING BETWEEN 45 AND 47 DEGREES F. CONTAINERS STORED ON TOP OF ICE. ENSURE CONTAINERS ARE STORED IN AN ICE WATER BATH TO MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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. TUNA SALAD STORED IN DEED CROCK HOLDING BETWEEN 42 AND 62 DEGREES ABOVE LOAD LINE. CHICKEN SALAD HOLDING AT 47. ENSURE CROCKS ARE COMPLETELY SUBMERGED IN THE ICE WATER BATH TO ENSURE THE ENTIRE CONTAINER OF FOOD MAINTAINS THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.2. FOOD ITEMS ON BUFFET HOLDING BETWEEN 45 AND 47 DEGREES F. CONTAINERS STORED ON TOP OF ICE. ENSURE CONTAINERS ARE STORED IN AN ICE WATER BATH TO MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Buffet
- 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: SPRAY BOTTLE CONTAINING WINDOW CLEANER NOT LABELED. LABEL BOTTLE WITH CONTENTS.
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: EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON FOOD SERVICE GLOVES. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- 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 BOTTLED SPORTS DRINK STORED ON PREP TABLE . ENSURE ALL EMPLOYEE DRINKS ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR REACH IN COOLER (RIGHT SIDE) SOILED. CLEAN AND SANITIZE THOROUGHLY.
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: CEILING TILE MISSING ABOVE REACH IN FREEZER IN BACK KITCHEN AREA. A CEILING VENT IS CURRENTLY ON ORDER TO ALLOW PROPER VENTILATION.
Location: Kitchen (back)
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES STORED EXPOSED IN BASKET ON SERVICE LINE FOR CUSTOMERS. STORE APPLES UNDER SNEEZE GUARD OR WRAP INDIVIDUALLY TO PROTECT FROM CONTAMINATION.2. TORTILLA STRIPS STORED EXPOSED AT SOUP BAR. STORE UNDER SNEEZE GUARD OR PROVIDE A PROTECTIVE COVERING.
Location: Buffet
- 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: SODA FOUNTAIN ICE DISPENSER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK IN KITCHEN. PROVIDE TRASH CAN AT HAND SINK.
Location: Kitchen
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: FOAM BEVERAGE CUPS STORED OPEN FACED AT DRINK STATION. STORE CUPS INVERTED TO PROTECT THE INTERIOR FROM CONTAMINATION.
Location: Buffet
|
06/26/2012 | 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. TUNA SALAD STORED IN DEED CROCK HOLDING BETWEEN 42 AND 62 DEGREES ABOVE LOAD LINE. CHICKEN SALAD HOLDING AT 47. ENSURE CROCKS ARE COMPLETELY SUBMERGED IN THE ICE WATER BATH TO ENSURE THE ENTIRE CONTAINER OF FOOD MAINTAINS THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.2. FOOD ITEMS ON BUFFET HOLDING BETWEEN 45 AND 47 DEGREES F. CONTAINERS STORED ON TOP OF ICE. ENSURE CONTAINERS ARE STORED IN AN ICE WATER BATH TO MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Cook line
- 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. TUNA SALAD STORED IN DEED CROCK HOLDING BETWEEN 42 AND 62 DEGREES ABOVE LOAD LINE. CHICKEN SALAD HOLDING AT 47. ENSURE CROCKS ARE COMPLETELY SUBMERGED IN THE ICE WATER BATH TO ENSURE THE ENTIRE CONTAINER OF FOOD MAINTAINS THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.2. FOOD ITEMS ON BUFFET HOLDING BETWEEN 45 AND 47 DEGREES F. CONTAINERS STORED ON TOP OF ICE. ENSURE CONTAINERS ARE STORED IN AN ICE WATER BATH TO MAINTAIN PRODUCT AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER.
Location: Buffet
- 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: SPRAY BOTTLE CONTAINING WINDOW CLEANER NOT LABELED. LABEL BOTTLE WITH CONTENTS.
Location: Kitchen
- 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: EMPLOYEES NOT WASHING HANDS BEFORE PUTTING ON FOOD SERVICE GLOVES. ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE.
- 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 BOTTLED SPORTS DRINK STORED ON PREP TABLE . ENSURE ALL EMPLOYEE DRINKS ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR REACH IN COOLER (RIGHT SIDE) SOILED. CLEAN AND SANITIZE THOROUGHLY.
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: CEILING TILE MISSING ABOVE REACH IN FREEZER IN BACK KITCHEN AREA. A CEILING VENT IS CURRENTLY ON ORDER TO ALLOW PROPER VENTILATION.
Location: Kitchen (back)
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. APPLES STORED EXPOSED IN BASKET ON SERVICE LINE FOR CUSTOMERS. STORE APPLES UNDER SNEEZE GUARD OR WRAP INDIVIDUALLY TO PROTECT FROM CONTAMINATION.2. TORTILLA STRIPS STORED EXPOSED AT SOUP BAR. STORE UNDER SNEEZE GUARD OR PROVIDE A PROTECTIVE COVERING.
Location: Buffet
- 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: SODA FOUNTAIN ICE DISPENSER SOILED WITH BUILD UP. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Hand sink/trash can (corrected on site)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: TRASH CAN NOT AVAILABLE AT HAND SINK IN KITCHEN. PROVIDE TRASH CAN AT HAND SINK.
Location: Kitchen
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: FOAM BEVERAGE CUPS STORED OPEN FACED AT DRINK STATION. STORE CUPS INVERTED TO PROTECT THE INTERIOR FROM CONTAMINATION.
Location: Buffet
|
06/19/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE RESTRAINT FOR FULL CO2 TANKS.
- 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: CLEANING CHEMICALS STORED NEXT TO CLEAN EQUIPMENT IN DISH MACHINE ROOM. STORE CHEMICALS AWAY FROM CLEAN EQUIPMENT.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED BOTTLED WATER STORED ON PREP TABLE. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINER WITH LIDS AND STRAWS. BOTTLED BEVERAGES ARE NOT ALLOWED IN FOOD PREP AREAS.
- 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: PROVIDE DATE MARK ON PORTIONS OF SLICED DELI MEAT INSIDE REACH IN COOLER.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOME AREAS ON SURFACE OF STORAGE SHELF BELOW STEAM TABLE ON COOK LINE STAINED WITH RUST. CLEAN THOROUGHLY.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE SHELF RESURFACED BY JANUARY 14TH, 2012.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NEW MANAGER NOT CERTIFIED. PROVIDE FOOD HANDLER CERTIFICATION BY DUE DATE.SPOKE WITH MANAGER OVER THE PHONE REGARDING FOOD SAFETY CERTIFICATION. CHEF IS SCHEDULED
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: COAT HANGING ON SHELF CONTAINING CLEAN EQUIPMENT IN DISH MACHINE AREA. STORE JACKET ON COAT RACK AWAY FROM CLEAN EQUIPMENT.
- 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: PAINT CHIPPING ON WALL ON RIGHT END OF THE STEAM TABLE AND OTHER AREAS IN THE ESTABLISHMENT. RESURFACE RECHECK: A WORK ORDER IS IN PLACE TO HAVE WALL REPLACED BY STAINLESS STEEL.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE BEVERAGE COOLER NEAR SERVICE LINE.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE AND REPLACE SOILED CAULK BETWEEN WALL AND THREE COMPARTMENT SINK.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE CAULK INSTALLED BY THE 14TH OF JANUARY.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CART SOILED WITH BUILD UP LOCATED IN DISH MACHINE ROOM.
|
06/14/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE RESTRAINT FOR FULL CO2 TANKS.
- 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: CLEANING CHEMICALS STORED NEXT TO CLEAN EQUIPMENT IN DISH MACHINE ROOM. STORE CHEMICALS AWAY FROM CLEAN EQUIPMENT.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED BOTTLED WATER STORED ON PREP TABLE. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINER WITH LIDS AND STRAWS. BOTTLED BEVERAGES ARE NOT ALLOWED IN FOOD PREP AREAS.
- 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: PROVIDE DATE MARK ON PORTIONS OF SLICED DELI MEAT INSIDE REACH IN COOLER.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOME AREAS ON SURFACE OF STORAGE SHELF BELOW STEAM TABLE ON COOK LINE STAINED WITH RUST. CLEAN THOROUGHLY.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE SHELF RESURFACED BY JANUARY 14TH, 2012.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NEW MANAGER NOT CERTIFIED. PROVIDE FOOD HANDLER CERTIFICATION BY DUE DATE.SPOKE WITH MANAGER OVER THE PHONE REGARDING FOOD SAFETY CERTIFICATION. CHEF IS SCHEDULED
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: COAT HANGING ON SHELF CONTAINING CLEAN EQUIPMENT IN DISH MACHINE AREA. STORE JACKET ON COAT RACK AWAY FROM CLEAN EQUIPMENT.
- 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: PAINT CHIPPING ON WALL ON RIGHT END OF THE STEAM TABLE AND OTHER AREAS IN THE ESTABLISHMENT. RESURFACE RECHECK: A WORK ORDER IS IN PLACE TO HAVE WALL REPLACED BY STAINLESS STEEL.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE BEVERAGE COOLER NEAR SERVICE LINE.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE AND REPLACE SOILED CAULK BETWEEN WALL AND THREE COMPARTMENT SINK.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE CAULK INSTALLED BY THE 14TH OF JANUARY.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CART SOILED WITH BUILD UP LOCATED IN DISH MACHINE ROOM.
|
04/13/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE RESTRAINT FOR FULL CO2 TANKS.
- 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: CLEANING CHEMICALS STORED NEXT TO CLEAN EQUIPMENT IN DISH MACHINE ROOM. STORE CHEMICALS AWAY FROM CLEAN EQUIPMENT.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED BOTTLED WATER STORED ON PREP TABLE. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINER WITH LIDS AND STRAWS. BOTTLED BEVERAGES ARE NOT ALLOWED IN FOOD PREP AREAS.
- 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: PROVIDE DATE MARK ON PORTIONS OF SLICED DELI MEAT INSIDE REACH IN COOLER.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOME AREAS ON SURFACE OF STORAGE SHELF BELOW STEAM TABLE ON COOK LINE STAINED WITH RUST. CLEAN THOROUGHLY.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE SHELF RESURFACED BY JANUARY 14TH, 2012.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NEW MANAGER NOT CERTIFIED. PROVIDE FOOD HANDLER CERTIFICATION BY DUE DATE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: COAT HANGING ON SHELF CONTAINING CLEAN EQUIPMENT IN DISH MACHINE AREA. STORE JACKET ON COAT RACK AWAY FROM CLEAN EQUIPMENT.
- 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: PAINT CHIPPING ON WALL ON RIGHT END OF THE STEAM TABLE AND OTHER AREAS IN THE ESTABLISHMENT. RESURFACE RECHECK: A WORK ORDER IS IN PLACE TO HAVE WALL REPLACED BY STAINLESS STEEL.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE BEVERAGE COOLER NEAR SERVICE LINE.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE AND REPLACE SOILED CAULK BETWEEN WALL AND THREE COMPARTMENT SINK.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE CAULK INSTALLED BY THE 14TH OF JANUARY.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CART SOILED WITH BUILD UP LOCATED IN DISH MACHINE ROOM.
|
01/19/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE RESTRAINT FOR FULL CO2 TANKS.
- 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: CLEANING CHEMICALS STORED NEXT TO CLEAN EQUIPMENT IN DISH MACHINE ROOM. STORE CHEMICALS AWAY FROM CLEAN EQUIPMENT.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED BOTTLED WATER STORED ON PREP TABLE. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINER WITH LIDS AND STRAWS. BOTTLED BEVERAGES ARE NOT ALLOWED IN FOOD PREP AREAS.
- 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: PROVIDE DATE MARK ON PORTIONS OF SLICED DELI MEAT INSIDE REACH IN COOLER.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOME AREAS ON SURFACE OF STORAGE SHELF BELOW STEAM TABLE ON COOK LINE STAINED WITH RUST. CLEAN THOROUGHLY.RECHECK; A WORK ORDER IS IN PROGRESS TO HAVE SHELF RESURFACED BY JANUARY 14TH, 2012.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NEW MANAGER NOT CERTIFIED. PROVIDE FOOD HANDLER CERTIFICATION BY DUE DATE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: COAT HANGING ON SHELF CONTAINING CLEAN EQUIPMENT IN DISH MACHINE AREA. STORE JACKET ON COAT RACK AWAY FROM CLEAN EQUIPMENT.
- 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: PAINT CHIPPING ON WALL ON RIGHT END OF THE STEAM TABLE AND OTHER AREAS IN THE ESTABLISHMENT. RESURFACE RECHECK: A WORK ORDER IS IN PLACE TO HAVE WALL REPLACED BY STAINLESS STEEL.
Location: Cook line
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE BEVERAGE COOLER NEAR SERVICE LINE.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE AND REPLACE SOILED CAULK BETWEEN WALL AND THREE COMPARTMENT SINK.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE CAULK INSTALLED BY THE 14TH OF JANUARY.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CART SOILED WITH BUILD UP LOCATED IN DISH MACHINE ROOM.
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01/06/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: PROVIDE RESTRAINT FOR FULL CO2 TANKS.
- 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: CLEANING CHEMICALS STORED NEXT TO CLEAN EQUIPMENT IN DISH MACHINE ROOM. STORE CHEMICALS AWAY FROM CLEAN EQUIPMENT.
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED BOTTLED WATER STORED ON PREP TABLE. ENSURE ALL EMPLOYEE DRINKS ARE STORED IN CONTAINER WITH LIDS AND STRAWS. BOTTLED BEVERAGES ARE NOT ALLOWED IN FOOD PREP AREAS.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: PROVIDE DATE MARK ON PORTIONS OF SLICED DELI MEAT INSIDE REACH IN COOLER.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOME AREAS ON SURFACE OF STORAGE SHELF BELOW STEAM TABLE ON COOK LINE STAINED WITH RUST. CLEAN THOROUGHLY.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NEW MANAGER NOT CERTIFIED. PROVIDE FOOD HANDLER CERTIFICATION BY DUE DATE.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: COAT HANGING ON SHELF CONTAINING CLEAN EQUIPMENT IN DISH MACHINE AREA. STORE JACKET ON COAT RACK AWAY FROM CLEAN EQUIPMENT.
- 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: PAINT CHIPPING ON WALL ON RIGHT END OF THE STEAM TABLE AND OTHER AREAS IN THE ESTABLISHMENT. RESURFACE
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A THERMOMETER INSIDE BEVERAGE COOLER NEAR SERVICE LINE.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: REMOVE AND REPLACE SOILED CAULK BETWEEN WALL AND THREE COMPARTMENT SINK.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CART SOILED WITH BUILD UP LOCATED IN DISH MACHINE ROOM.
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12/30/2011 | Routine |
Restaurant representatives - add corrected or new information about TREAT AMERICA FOOD SERVICES, 6161 E 75TH ST, Indianapolis, IN »