- 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: Observed several times were employee's glove were remove an a new pair were put on without first washing their hands. After gloves are removed hand washing must be done before getting a new pair from the container.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Obseverd employee fill a pither full of water at the hand sink. Please do not used the hand sink for anything other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Remove fly stick and replace with a new one.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood system is heavily soiled. Please have hood clean professionally.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal from dish machine equipment then clean and reseal equipment to wall.
Location: Dish machine area
- 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: Food on the floor. ( Bread) Store food 6 inches above the floor.
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. Soda gun and holster are soiled. Please clean and sanitize at least every 24 hours.2. Metal spiece rack is soiled. Please clean.
Location: Kitchen
Equipment: Soda gun & holster
- 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. Soda gun and holster are soiled. Please clean and sanitize at least every 24 hours.2. Metal spiece rack is soiled. Please clean.
Location: Kitchen
Equipment: Metal shelving
|
07/24/2014 | Recheck |
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Observed several times were employee's glove were remove an a new pair were put on without first washing their hands. After gloves are removed hand washing must be done before getting a new pair from the container.
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Obseverd employee fill a pither full of water at the hand sink. Please do not used the hand sink for anything other than hand washing.
Location: Kitchen
Equipment: Hand sink
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Remove fly stick and replace with a new one.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Hood system is heavily soiled. Please have hood clean professionally.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Remove moldy seal from dish machine equipment then clean and reseal equipment to wall.
Location: Dish machine area
- 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: Food on the floor. ( Bread) Store food 6 inches above the floor.
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. Soda gun and holster are soiled. Please clean and sanitize at least every 24 hours.2. Metal spiece rack is soiled. Please clean.
Location: Kitchen
Equipment: Soda gun & holster
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Soda gun and holster are soiled. Please clean and sanitize at least every 24 hours.2. Metal spiece rack is soiled. Please clean.
Location: Kitchen
Equipment: Metal shelving
|
07/16/2014 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cold top cooler cutting boards are soiled and scored. Resurface, or replace cutting boards.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers are soiled. Clean and sanitize covers.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Char-grill stand is soiled with grease and food debris.
Location: Cook line
Equipment: Char-grill
- 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 gun in the kitchen is soiled.
Location: Kitchen
Equipment: Soda gun & holster
|
12/09/2013 | 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: (1) SPRAY BOTTLES OF CHEMICALS (2) OBSERVED ON TOP OF THE DISH MACHINE. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.(2) SPRAY BOTTLES OF CHEMICALS OBSERVED STORED ON THE WIRE SHELVING WITH SILVERWARE AND TO-GO FOOD CONTAINERS AT THE SERVER STATIONS. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Dish machine area
- 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: (1) SPRAY BOTTLES OF CHEMICALS (2) OBSERVED ON TOP OF THE DISH MACHINE. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.(2) SPRAY BOTTLES OF CHEMICALS OBSERVED STORED ON THE WIRE SHELVING WITH SILVERWARE AND TO-GO FOOD CONTAINERS AT THE SERVER STATIONS. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Wait staff area
- 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 DRINK OBSERVED ON THE CUTTING BOARD OF THE REACH-IN COOLER ON THE COOK LINE. STORE DRINKS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF PATTIES OBSERVED STORED ABOVE RAW FISH AND BACON JAM IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW GROUND BEEF BELOW FISH AND ALL READY-TO-EAT PRODUCTS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND TURKEY OBSERVED STORED ON TOP OF PIMENTO CHEESE IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SHRIMP OBSERVED STORED ON TOP OF TEMPEH IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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: NO DATES OBSERVED ON SLICED DELI MEATS (HAM, CAPPACOLA) IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- 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: QUAT SANITIZER SOLUTION INSIDE BUCKET AT THE PREP AREA MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM PER MANUFACTURER'S RECOMMENDATION.
Location: Prep area
- 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: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS (3) ON THE COLD TOP COOLER UNITS ON THE COOK LINE OBSERVED DISCOLORED AND WITH DEEP SCORE MARKS. RESURFACE CUTTING BOARDS OR REPLACE.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SAUSAGE AND PATE OBSERVED THAWING IN ROOM TEMPERATURE WATER INSIDE A 5 GALLON BUCKET IN THE PREP AREA. THAW PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT 70 DEGREES F OR BELOW.
Location: Prep area
- 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: NO THERMOMETER OBSERVED INSIDE THE MIDDLE REACH-IN COOLER ON THE COOK LINE. PROVIDE.
Location: Cook line
Equipment: Reach in cooler
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
Location: Dish machine area
- 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: METAL PANS OF FROZEN TILAPIA AND SHRIMP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in cooler
- 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: MOLD OBSERVED ON THE BOTTOM LEDGE OF THE INTERIOR ICE MACHINE PANEL. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Womens restroom
|
06/26/2013 | 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: (1) SPRAY BOTTLES OF CHEMICALS (2) OBSERVED ON TOP OF THE DISH MACHINE. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.(2) SPRAY BOTTLES OF CHEMICALS OBSERVED STORED ON THE WIRE SHELVING WITH SILVERWARE AND TO-GO FOOD CONTAINERS AT THE SERVER STATIONS. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Dish machine area
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: (1) SPRAY BOTTLES OF CHEMICALS (2) OBSERVED ON TOP OF THE DISH MACHINE. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.(2) SPRAY BOTTLES OF CHEMICALS OBSERVED STORED ON THE WIRE SHELVING WITH SILVERWARE AND TO-GO FOOD CONTAINERS AT THE SERVER STATIONS. STORE CHEMICALS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Wait staff area
- 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 DRINK OBSERVED ON THE CUTTING BOARD OF THE REACH-IN COOLER ON THE COOK LINE. STORE DRINKS IN A DESIGNATED AREA TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-USE ITEMS.
Location: Cook line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW GROUND BEEF PATTIES OBSERVED STORED ABOVE RAW FISH AND BACON JAM IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW GROUND BEEF BELOW FISH AND ALL READY-TO-EAT PRODUCTS TO PREVENT CROSS-CONTAMINATION.(2) RAW GROUND TURKEY OBSERVED STORED ON TOP OF PIMENTO CHEESE IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SHRIMP OBSERVED STORED ON TOP OF TEMPEH IN THE REACH-IN COOLER ON THE COOK LINE. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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: NO DATES OBSERVED ON SLICED DELI MEATS (HAM, CAPPACOLA) IN THE WALK-IN COOLER. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Walk-in cooler
- 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: QUAT SANITIZER SOLUTION INSIDE BUCKET AT THE PREP AREA MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM PER MANUFACTURER'S RECOMMENDATION.
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARDS (3) ON THE COLD TOP COOLER UNITS ON THE COOK LINE OBSERVED DISCOLORED AND WITH DEEP SCORE MARKS. RESURFACE CUTTING BOARDS OR REPLACE.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: SAUSAGE AND PATE OBSERVED THAWING IN ROOM TEMPERATURE WATER INSIDE A 5 GALLON BUCKET IN THE PREP AREA. THAW PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT 70 DEGREES F OR BELOW.
Location: Prep area
- 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: NO THERMOMETER OBSERVED INSIDE THE MIDDLE REACH-IN COOLER ON THE COOK LINE. PROVIDE.
Location: Cook line
Equipment: Reach in cooler
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO CHLORINE SANITIZER TEST KIT AVAILABLE FOR THE DISH MACHINE. PROVIDE.
Location: Dish machine area
- 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: METAL PANS OF FROZEN TILAPIA AND SHRIMP OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN COOLER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in cooler
- 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: MOLD OBSERVED ON THE BOTTOM LEDGE OF THE INTERIOR ICE MACHINE PANEL. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK IN THE WOMEN'S RESTROOM. PROVIDE.
Location: Womens restroom
|
06/19/2013 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING IN THE EXPO AREA ABOVE THE COLD TOP PREP COOLER. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Expo line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND BEEF PATTIES OBSERVED STORED ABOVE VEGGIE PATTIES IN THE REACH-IN COOLER ON THE COOK LINE.
Location: Cook line
Equipment: Reach in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE PLASTIC PITCHER OBSERVED INSIDE THE HAND SINK IN THE KITCHEN. HAND SINKS MUST BE KEPT ACCESSIBLE AT ALL TIMES. DISCONTINUE STORING ANY ITEMS INSIDE OR POURING ANY LIQUID WASTES DOWN THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- 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: QUAT SANITIZER SOLUTION IN THE BUCKET ON THE PREP LINE MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Prep area
- 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: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON THE COLD TOP REACH-IN COOLER OBSERVED SEVERELY DISCOLORED AND SCRATCHED. RESURFACE/REPLACE CUTTING BOARD.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED IN THE CAULKING OF THE DISH SPRAY SINK. CLEAN AND SANITIZE.
Location: Dish machine 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: MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.
Location: Wait staff area
Equipment: Ice machine
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SEVERAL KNIVES OBSERVED STORED BETWEEN THE REACH-IN COOLERS ON THE COOK LINE. THIS IS NOT A SANITARY LOCATION. STORE KNIVES ON A CLEAN AND SANITARY SURFACE BETWEEN USES.
Location: Cook line
|
12/12/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: UNCOVERED EMPLOYEE DRINK CUP OBSERVED ON THE SHELVING IN THE EXPO AREA ABOVE THE COLD TOP PREP COOLER. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Expo line
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW GROUND BEEF PATTIES OBSERVED STORED ABOVE VEGGIE PATTIES IN THE REACH-IN COOLER ON THE COOK LINE.
Location: Cook line
Equipment: Reach in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: LARGE PLASTIC PITCHER OBSERVED INSIDE THE HAND SINK IN THE KITCHEN. HAND SINKS MUST BE KEPT ACCESSIBLE AT ALL TIMES. DISCONTINUE STORING ANY ITEMS INSIDE OR POURING ANY LIQUID WASTES DOWN THE HAND SINK.
Location: Kitchen
Equipment: Hand sink
- 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: QUAT SANITIZER SOLUTION IN THE BUCKET ON THE PREP LINE MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM.
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS MUST WEAR APPROVED HAIR RESTRAINTS.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: CUTTING BOARD ON THE COLD TOP REACH-IN COOLER OBSERVED SEVERELY DISCOLORED AND SCRATCHED. RESURFACE/REPLACE CUTTING BOARD.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED IN THE CAULKING OF THE DISH SPRAY SINK. CLEAN AND SANITIZE.
Location: Dish machine 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: MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND ICE CONTAMINATION.
Location: Wait staff area
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SEVERAL KNIVES OBSERVED STORED BETWEEN THE REACH-IN COOLERS ON THE COOK LINE. THIS IS NOT A SANITARY LOCATION. STORE KNIVES ON A CLEAN AND SANITARY SURFACE BETWEEN USES.
Location: Cook line
|
12/05/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. UNIT TURNED UP. MONITOR WITH THERMOMETER.
Location: Cook line
Equipment: Steam table
- 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. KEEP FOOD HOT OR COLD.
Location: Cook line
Equipment: -
- 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 LABEL CHEMICAL SPRAY BOTTLES.
Location: Bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. MOVE EGGS IN FRONT OF OTHER FOOD ON MAKE TABLE COOLER. SEPARATE POULTRY AND FISH DURING THAWING.
Location: Cook line
Equipment: Make table cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. MOVE EGGS IN FRONT OF OTHER FOOD ON MAKE TABLE COOLER. SEPARATE POULTRY AND FISH DURING THAWING.
Location: Prep area
Equipment: 3-bay
- 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. COOK'S LINE. PROVIDE ND USE TEST STRIPS.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. THAW USING RUNNING WATER.
- 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. ICE MACHINE BUCKET.
Location: Kitchen (back)
Equipment: Ice machine
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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03/30/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. UNIT TURNED UP. MONITOR WITH THERMOMETER.
Location: Cook line
Equipment: Steam table
- 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. KEEP FOOD HOT OR COLD.
Location: Cook line
Equipment: -
- 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 LABEL CHEMICAL SPRAY BOTTLES.
Location: Bar
- 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. MOVE EGGS IN FRONT OF OTHER FOOD ON MAKE TABLE COOLER. SEPARATE POULTRY AND FISH DURING THAWING.
Location: Cook line
Equipment: Make table cooler
- 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. MOVE EGGS IN FRONT OF OTHER FOOD ON MAKE TABLE COOLER. SEPARATE POULTRY AND FISH DURING THAWING.
Location: Prep area
Equipment: 3-bay
- 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. COOK'S LINE. PROVIDE ND USE TEST STRIPS.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. THAW USING RUNNING WATER.
- 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. ICE MACHINE BUCKET.
Location: Kitchen (back)
Equipment: Ice machine
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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03/22/2012 | Routine |
Restaurant representatives - add corrected or new information about TWENTY TAP, 5406 N COLLEGE AVE, Indianapolis, IN »