- 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: Mayonesa in cold prep top at 44, should be 41 or below. It is in a container within the cold-top contaianer; suggest placing mayonesa directly in cold-top container for better cooling.
Location: Kitchen (front)
Equipment: Prep Top Cooler
- 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: 1. Chlorine sanitizer in 3-bay too strong at over 100 ppm. Have employees use test strips provided to check strength of sanitizer as they make it,2. In-place chlorine sanitizer spray bottles all OK (4 total checked) except one that was reading over 100 ppm. Again, have employees use test strips to ensure chlorine sani is between 50-100 ppm.
Location: Three bay 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.
Comments: 1. Chlorine sanitizer in 3-bay too strong at over 100 ppm. Have employees use test strips provided to check strength of sanitizer as they make it,2. In-place chlorine sanitizer spray bottles all OK (4 total checked) except one that was reading over 100 ppm. Again, have employees use test strips to ensure chlorine sani is between 50-100 ppm.
Location: Kitchen
|
11/13/2014 | Illness Complaint |
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS LEFT OPEN. KEEP LIDS CLOSED AS MUCH AS POSSIBLE.
Location: Dumpster area
|
11/11/2014 | 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: POTENTIALLY HAZARDOUS FOODS WERE DISCARDED.*CORRECTIVE ACTION* POTENTIALLY HAZARDOUS FOODS WERE REPLENISHED AND STORED INSIDE ALTERNATE COOLER THAT MAINTAINS AT 41 F OR BELOW. ICE BATH UP TOP WAS APPLIED AT COLD-TOP COOLER FOR POTENTIALLY HAZARDOUS FOODS (EX. MAYO).
Location: Kitchen
Equipment: Cold top
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FLAT CARDBOARD FROM COOK-LINE FLOORS.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FLAT CARDBOARD FROM COOK-LINE FLOORS.
Location: Cook line
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Walk-in freezer
|
07/10/2014 | Illness Complaint 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: POTENTIALLY HAZARDOUS FOODS WERE DISCARDED.*CORRECTIVE ACTION* POTENTIALLY HAZARDOUS FOODS WERE REPLENISHED AND STORED INSIDE ALTERNATE COOLER THAT MAINTAINS AT 41 F OR BELOW. ICE BATH UP TOP WAS APPLIED AT COLD-TOP COOLER FOR POTENTIALLY HAZARDOUS FOODS (EX. MAYO).
Location: Kitchen
Equipment: Cold top
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FLAT CARDBOARD FROM COOK-LINE FLOORS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FLAT CARDBOARD FROM COOK-LINE FLOORS.
Location: Cook line
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Location: Walk-in freezer
|
07/09/2014 | Illness Complaint |
- 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: LOCATED AT INTERIOR OF COLD-TOP UNIT.TACO PORK AT 50 F - 48 F--DISCARDED.CHIRIZO AT 46 F--DISCARDED.
Location: Cook line
Equipment: Cold top
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: OPEN EXPOSED GEL PILLS STORED NEAR FRONT SERVICE COUNTER LOCATION HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: OPEN EXPOSED GEL PILLS STORED NEAR FRONT SERVICE COUNTER LOCATION HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Kitchen
Equipment: Prep sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Emp restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR HANGING EMPLOYEE RESTROOM CEILING VENT.
Location: Emp restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MOP SINK PROPERLY AT CHEMICAL STORAGE ROOM SO THAT IT IS NOT MOVABLE.
Location: Chemical room
Equipment: Mop sink
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND ATTACHED ICE DISPENSER (PINK SLIME YEAST BUILD-UP) (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
|
02/26/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: LOCATED AT INTERIOR OF COLD-TOP UNIT.TACO PORK AT 50 F - 48 F--DISCARDED.CHIRIZO AT 46 F--DISCARDED.
Location: Cook line
Equipment: Cold top
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: OPEN EXPOSED GEL PILLS STORED NEAR FRONT SERVICE COUNTER LOCATION HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: OPEN EXPOSED GEL PILLS STORED NEAR FRONT SERVICE COUNTER LOCATION HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Kitchen
Equipment: Prep sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: REPAIR TO ENSURE THAT ALL HANDSINKS HAVE HOT WATER MAINTAINED AT A TEMPERATURE OF 100 F - 120 F AND ALL PREP, 2-BAY AND 3-BAY SINKS ARE AT LEAST 110 F AND ABOVE.
Location: Emp restroom
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR HANGING EMPLOYEE RESTROOM CEILING VENT.
Location: Emp restroom
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MOP SINK PROPERLY AT CHEMICAL STORAGE ROOM SO THAT IT IS NOT MOVABLE.
Location: Chemical room
Equipment: Mop sink
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND ATTACHED ICE DISPENSER (PINK SLIME YEAST BUILD-UP) (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
|
02/17/2014 | 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: LOCATED AT INTERIOR OF COLD-TOP UNIT.TACO PORK AT 50 F - 48 F--DISCARDED.CHIRIZO AT 46 F--DISCARDED.
Location: Cook line
Equipment: Cold top
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: OPEN EXPOSED GEL PILLS STORED NEAR FRONT SERVICE COUNTER LOCATION HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
- Medicines storage and labeling (corrected on site)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Comments: OPEN EXPOSED GEL PILLS STORED NEAR FRONT SERVICE COUNTER LOCATION HANDSINK--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR HANGING EMPLOYEE RESTROOM CEILING VENT.
Location: Emp restroom
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL MOP SINK PROPERLY AT CHEMICAL STORAGE ROOM SO THAT IT IS NOT MOVABLE.
Location: Chemical room
Equipment: Mop sink
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE AND ATTACHED ICE DISPENSER (PINK SLIME YEAST BUILD-UP) (INTERIOR AND EXTERIOR SURFACES).
Location: Dining room
Equipment: Soda machine
|
02/10/2014 | 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.
Comments: CHOPPED STEAK ON FLAT GRILL ON COOK-LINE TEMPING AT 85 F (IMPROPER REHEATING). STEAK WAS TAKEN DIRECTLY OUT OF COLD-TOP UNIT AND PUT ON FLAT GRILL WITHOUT BEING REHEATED PROPERLY.*CORRECTIVE ACTION* STEAK WAS REHEATED PROPER ON FLAT GRILL (TEMPERATURE WAS ADJUSTED TO PROPERLY REHEAT STEAK).
Location: Cook line
Equipment: Flat grill
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
Location: Cook line
Equipment: Cold top
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
Location: Walk-in cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHOPPED STEAK ON FLAT GRILL ON COOK-LINE TEMPING AT 85 F (IMPROPER REHEATING). STEAK WAS TAKEN DIRECTLY OUT OF COLD-TOP UNIT AND PUT ON FLAT GRILL WITHOUT BEING REHEATED PROPERLY.*CORRECTIVE ACTION* STEAK WAS REHEATED PROPER ON FLAT GRILL (TEMPERATURE WAS ADJUSTED TO PROPERLY REHEAT STEAK).
Location: Cook line
Equipment: Flat grill
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: *CORRECTIVE ACTION* FOOD WAS DISCARDED.POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
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: IN-PLACE SANITIZER BUCKET LOCATED BEHIND CASHIER LOCATION BELOW 50 PPM FOR CHLORINE.IN-PLACE SANITIZER SPRAY BOTTLES EXCEEDING 100 PPM FOR CHLORINE.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKET LOCATED BEHIND CASHIER LOCATION BELOW 50 PPM FOR CHLORINE.IN-PLACE SANITIZER SPRAY BOTTLES EXCEEDING 100 PPM FOR CHLORINE.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES PROTECTED PROPERLY; DO NOT STORE ON BARE COUNTER-TOPS.
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Emp restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Mens restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Womens restroom
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F) FOOD STORAGE CONTAINERS WERE COVERED WITH EVIDENCE OF CONDENSATION BUILD-UP DUE TO HEAT BEING TRAPPED INSIDE FOOD STORAGE CONTAINERS AND NOT BEING COOLED PROPERLY UNCOVERED WHEN NOT AT PROPER COOLING LEVELS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPRROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGAURDS.
Location: Walk-in cooler
- 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: UTENSILS STORED IN STAGNANT ROOM TEMPERATURE WATER ON COOK-LINE PREP TABLE AND ON GRILL (104 F).STORE UTENSILS IN CLEAN SANITARY DRY CONTAINER OR SURFACES, IN HOT WATER MAINTAINING AT 135 F, OR IN A FREE-FLOWING DIP WELL.
Location: Cook line
Equipment: Prep table
- 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: UTENSILS STORED IN STAGNANT ROOM TEMPERATURE WATER ON COOK-LINE PREP TABLE AND ON GRILL (104 F).STORE UTENSILS IN CLEAN SANITARY DRY CONTAINER OR SURFACES, IN HOT WATER MAINTAINING AT 135 F, OR IN A FREE-FLOWING DIP WELL.
Location: Cook line
Equipment: Flat grill
|
08/27/2013 | Recheck |
- 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.
Comments: CHOPPED STEAK ON FLAT GRILL ON COOK-LINE TEMPING AT 85 F (IMPROPER REHEATING). STEAK WAS TAKEN DIRECTLY OUT OF COLD-TOP UNIT AND PUT ON FLAT GRILL WITHOUT BEING REHEATED PROPERLY.*CORRECTIVE ACTION* STEAK WAS REHEATED PROPER ON FLAT GRILL (TEMPERATURE WAS ADJUSTED TO PROPERLY REHEAT STEAK).
Location: Cook line
Equipment: Flat grill
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
Location: Cook line
Equipment: Cold top
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
Location: Walk-in cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHOPPED STEAK ON FLAT GRILL ON COOK-LINE TEMPING AT 85 F (IMPROPER REHEATING). STEAK WAS TAKEN DIRECTLY OUT OF COLD-TOP UNIT AND PUT ON FLAT GRILL WITHOUT BEING REHEATED PROPERLY.*CORRECTIVE ACTION* STEAK WAS REHEATED PROPER ON FLAT GRILL (TEMPERATURE WAS ADJUSTED TO PROPERLY REHEAT STEAK).
Location: Cook line
Equipment: Flat grill
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: *CORRECTIVE ACTION* FOOD WAS DISCARDED.POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
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: IN-PLACE SANITIZER BUCKET LOCATED BEHIND CASHIER LOCATION BELOW 50 PPM FOR CHLORINE.IN-PLACE SANITIZER SPRAY BOTTLES EXCEEDING 100 PPM FOR CHLORINE.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKET LOCATED BEHIND CASHIER LOCATION BELOW 50 PPM FOR CHLORINE.IN-PLACE SANITIZER SPRAY BOTTLES EXCEEDING 100 PPM FOR CHLORINE.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Thermometer not calibrated (corrected)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES PROTECTED PROPERLY; DO NOT STORE ON BARE COUNTER-TOPS.
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Emp restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Mens restroom
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Womens restroom
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F) FOOD STORAGE CONTAINERS WERE COVERED WITH EVIDENCE OF CONDENSATION BUILD-UP DUE TO HEAT BEING TRAPPED INSIDE FOOD STORAGE CONTAINERS AND NOT BEING COOLED PROPERLY UNCOVERED WHEN NOT AT PROPER COOLING LEVELS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPRROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGAURDS.
Location: Walk-in cooler
- 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: UTENSILS STORED IN STAGNANT ROOM TEMPERATURE WATER ON COOK-LINE PREP TABLE AND ON GRILL (104 F).STORE UTENSILS IN CLEAN SANITARY DRY CONTAINER OR SURFACES, IN HOT WATER MAINTAINING AT 135 F, OR IN A FREE-FLOWING DIP WELL.
Location: Cook line
Equipment: Prep table
- 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: UTENSILS STORED IN STAGNANT ROOM TEMPERATURE WATER ON COOK-LINE PREP TABLE AND ON GRILL (104 F).STORE UTENSILS IN CLEAN SANITARY DRY CONTAINER OR SURFACES, IN HOT WATER MAINTAINING AT 135 F, OR IN A FREE-FLOWING DIP WELL.
Location: Cook line
Equipment: Flat grill
|
08/15/2013 | 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.
Comments: CHOPPED STEAK ON FLAT GRILL ON COOK-LINE TEMPING AT 85 F (IMPROPER REHEATING). STEAK WAS TAKEN DIRECTLY OUT OF COLD-TOP UNIT AND PUT ON FLAT GRILL WITHOUT BEING REHEATED PROPERLY.*CORRECTIVE ACTION* STEAK WAS REHEATED PROPER ON FLAT GRILL (TEMPERATURE WAS ADJUSTED TO PROPERLY REHEAT STEAK).
Location: Cook line
Equipment: Flat grill
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
Location: Cook line
Equipment: Cold top
- 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: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
Location: Walk-in cooler
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHOPPED STEAK ON FLAT GRILL ON COOK-LINE TEMPING AT 85 F (IMPROPER REHEATING). STEAK WAS TAKEN DIRECTLY OUT OF COLD-TOP UNIT AND PUT ON FLAT GRILL WITHOUT BEING REHEATED PROPERLY.*CORRECTIVE ACTION* STEAK WAS REHEATED PROPER ON FLAT GRILL (TEMPERATURE WAS ADJUSTED TO PROPERLY REHEAT STEAK).
Location: Cook line
Equipment: Flat grill
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: *CORRECTIVE ACTION* FOOD WAS DISCARDED.POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F)
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: IN-PLACE SANITIZER BUCKET LOCATED BEHIND CASHIER LOCATION BELOW 50 PPM FOR CHLORINE.IN-PLACE SANITIZER SPRAY BOTTLES EXCEEDING 100 PPM FOR CHLORINE.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKET LOCATED BEHIND CASHIER LOCATION BELOW 50 PPM FOR CHLORINE.IN-PLACE SANITIZER SPRAY BOTTLES EXCEEDING 100 PPM FOR CHLORINE.MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Thermometer not calibrated (corrected on site)
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: STORE OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON CLEAN SANITARY SURFACES PROTECTED PROPERLY; DO NOT STORE ON BARE COUNTER-TOPS.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Emp restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Mens restroom
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS.
Location: Womens restroom
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: POTENTIALLY HAZARDOUS FOODS STORED ON WALK-IN-COOLER PREPPED ON 8/5/13 - 8/7/13 TEMPING ABOVE 41 F.(EX. RED CHICKEN, RICE, FISH, GREEN CHICKEN AT 45 F - 47 F) FOOD STORAGE CONTAINERS WERE COVERED WITH EVIDENCE OF CONDENSATION BUILD-UP DUE TO HEAT BEING TRAPPED INSIDE FOOD STORAGE CONTAINERS AND NOT BEING COOLED PROPERLY UNCOVERED WHEN NOT AT PROPER COOLING LEVELS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPRROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGAURDS.
Location: Walk-in cooler
- 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: UTENSILS STORED IN STAGNANT ROOM TEMPERATURE WATER ON COOK-LINE PREP TABLE AND ON GRILL (104 F).STORE UTENSILS IN CLEAN SANITARY DRY CONTAINER OR SURFACES, IN HOT WATER MAINTAINING AT 135 F, OR IN A FREE-FLOWING DIP WELL.
Location: Cook line
Equipment: Prep table
- 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: UTENSILS STORED IN STAGNANT ROOM TEMPERATURE WATER ON COOK-LINE PREP TABLE AND ON GRILL (104 F).STORE UTENSILS IN CLEAN SANITARY DRY CONTAINER OR SURFACES, IN HOT WATER MAINTAINING AT 135 F, OR IN A FREE-FLOWING DIP WELL.
Location: Cook line
Equipment: Flat grill
|
08/08/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
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 ...
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: CHIRIZO DATED 1/2/13 NOT DISCARDED ON 7TH DAY--DISCARD. CONTINUE TO MONITOR DATE-MARKING AND PROPER ROTATION OF DISCARD DATES.
Location: Walk-in cooler
- 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: EMPLOYEE DRINKS STORED IN WALK-IN-COOLER--DISCONTINUE.STORE EMPLOYEE DRINKS/FOOD IN DESIGNATED LOCATION STORED AWAY FROM CUSTOMER FOODS AND STORAGE UNITS.LABEL EMPLOYE FOOD SECTIONS AND STORE AWAY FROM CUSTOMER FOOD/ITEMS.
Location: Walk-in cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
01/10/2013 | 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.
Comments: BLACK BEANS BELOW 135 F. REHEATED TO 165. USED BEANS FROM HOT HOLDING UNTIL BEANS REACHED TEMPERATURE
Location: Service counter
Equipment: Warming drawers
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Touching chips while seasoning. Use utensils to handle ready to eat foods.
- 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: WASH HANDS BEFORE PUTTING ON NEW GLOVES
- 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: EGGS
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE OBSERVED WASHING HANDS WITH COLD WATER
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: ONE (1) DENTED CAN. DO NOT USE. PERSON IN CHARGE TOOK CAN OFF SHELF
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SALT
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
Equipment: Flat grill
|
07/09/2012 | 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.
Comments: BLACK BEANS BELOW 135 F. REHEATED TO 165. USED BEANS FROM HOT HOLDING UNTIL BEANS REACHED TEMPERATURE
Location: Service counter
Equipment: Warming drawers
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Touching chips while seasoning. Use utensils to handle ready to eat foods.
- 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: WASH HANDS BEFORE PUTTING ON NEW GLOVES
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEE OBSERVED WASHING HANDS WITH COLD WATER
Location: Kitchen
Equipment: Hand sink
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: ONE (1) DENTED CAN. DO NOT USE. PERSON IN CHARGE TOOK CAN OFF SHELF
Location: Kitchen
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SALT
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Location: Kitchen
Equipment: Flat grill
|
06/29/2012 | Routine |
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Location: Back room
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Location: Dry storage
- 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 MUST WASH HANDS PRIOR TO PUTTING ON NEW SETS OF GLOVES.
- 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: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD AND DRINK STORE IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD AND DRINK STORE IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- 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: IN-PLACE SANITIZER BUCKET AND/OR SPRAY BOTTLES MUST BE MAINTAIN AT ALL TIMES AT PREP STATIONS THAT ARE IN USE, COOK-LINE SERVING STATION, AND AT CASHIER LOCATION.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED; USE TEST STRIPS. KEEP WATER TEMPERATURE FOR SANITIZER AT BUCKETS, SPRAY BOTTLES, AND/OR 3-BAY SINK AT 75 F OR BELOW; NEVER USE HOT WATER. IF YOU CHOOSE TO USE THE SPRAY BOTTLE METHOD FOR THE IN-PLACE SANITIZER, YOU MUST USE DISPOSABLE PAPER TOWELS. IF YOU USE SANITIZER BUCKETS THEN YOU CAN USE LINEN TOWELS.MAINTAIN SANITZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET AND/OR SPRAY BOTTLES MUST BE MAINTAIN AT ALL TIMES AT PREP STATIONS THAT ARE IN USE, COOK-LINE SERVING STATION, AND AT CASHIER LOCATION.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED; USE TEST STRIPS. KEEP WATER TEMPERATURE FOR SANITIZER AT BUCKETS, SPRAY BOTTLES, AND/OR 3-BAY SINK AT 75 F OR BELOW; NEVER USE HOT WATER. IF YOU CHOOSE TO USE THE SPRAY BOTTLE METHOD FOR THE IN-PLACE SANITIZER, YOU MUST USE DISPOSABLE PAPER TOWELS. IF YOU USE SANITIZER BUCKETS THEN YOU CAN USE LINEN TOWELS.MAINTAIN SANITZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
Location: Cook line
- 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: IN-PLACE SANITIZER BUCKET AND/OR SPRAY BOTTLES MUST BE MAINTAIN AT ALL TIMES AT PREP STATIONS THAT ARE IN USE, COOK-LINE SERVING STATION, AND AT CASHIER LOCATION.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED; USE TEST STRIPS. KEEP WATER TEMPERATURE FOR SANITIZER AT BUCKETS, SPRAY BOTTLES, AND/OR 3-BAY SINK AT 75 F OR BELOW; NEVER USE HOT WATER. IF YOU CHOOSE TO USE THE SPRAY BOTTLE METHOD FOR THE IN-PLACE SANITIZER, YOU MUST USE DISPOSABLE PAPER TOWELS. IF YOU USE SANITIZER BUCKETS THEN YOU CAN USE LINEN TOWELS.MAINTAIN SANITZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
Location: Prep area
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF USING UNAPPROVED CONTAINERS TO STORE FOOD; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE (EX. NSF APPROVED).
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF USING UNAPPROVED CONTAINERS TO STORE FOOD; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE (EX. NSF APPROVED).
Location: Walk-in cooler
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS/CONTINUE TO WORK ON BECAUSE THERE ARE STILL OPENINGS AT THE BOTTOM OF THE BACK DOOR.EXPOSED OPENING AT THE BOTTOM OF DOOR AT BACK DOOR LEADING OUT TO OUTSIDE TRASH DUMPSTER; PROVIDE PROPER DOOR SWEEP TO SEAL BOTTOM COMPLETELY TO ELIMINATE PEST ENTRY (YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED AT THE BOTTOM).
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: IN PROGRESS/CONTINUE TO WORK ON BECAUSE THERE ARE STILL OPENINGS AT THE BOTTOM OF THE BACK DOOR.EXPOSED OPENING AT THE BOTTOM OF DOOR AT BACK DOOR LEADING OUT TO OUTSIDE TRASH DUMPSTER; PROVIDE PROPER DOOR SWEEP TO SEAL BOTTOM COMPLETELY TO ELIMINATE PEST ENTRY (YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED AT THE BOTTOM).
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: CONTACT DUMPSTER SERVICE PROVIDER TO REQUEST MORE FREQUENT TRASH PICK-UP (CURRENTLY ONLY TWICE A WEEK).
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Emp restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Womens restroom
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK DRY STORAGE ROOM.
Location: Back room
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK DRY STORAGE ROOM.
Location: Dry storage
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE TO TEST SANITIZER BUCKETS AND/OR SPRAY BOTTLES AND SANITIZER AT 3-BAY SINK.
Location: Kitchen
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01/09/2012 | Recheck |
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Location: Back room
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Location: Dry storage
- 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 MUST WASH HANDS PRIOR TO PUTTING ON NEW SETS OF GLOVES.
- 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: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD AND DRINK STORE IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: FOOD HANDLER ON COOK-LINE CHEWING GUM--DISCONTINUE THIS BEHAVIOR.EMPLOYEE PERSONAL FOOD AND DRINK STORE IN WALK-IN-COOLER--DISCONTINUE THIS BEHAVIOR.
Location: Walk-in cooler
- 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.
Location: Kitchen
Equipment: Can opener
- 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: IN-PLACE SANITIZER BUCKET AND/OR SPRAY BOTTLES MUST BE MAINTAIN AT ALL TIMES AT PREP STATIONS THAT ARE IN USE, COOK-LINE SERVING STATION, AND AT CASHIER LOCATION.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED; USE TEST STRIPS. KEEP WATER TEMPERATURE FOR SANITIZER AT BUCKETS, SPRAY BOTTLES, AND/OR 3-BAY SINK AT 75 F OR BELOW; NEVER USE HOT WATER. IF YOU CHOOSE TO USE THE SPRAY BOTTLE METHOD FOR THE IN-PLACE SANITIZER, YOU MUST USE DISPOSABLE PAPER TOWELS. IF YOU USE SANITIZER BUCKETS THEN YOU CAN USE LINEN TOWELS.MAINTAIN SANITZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
Location: Kitchen
- 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: IN-PLACE SANITIZER BUCKET AND/OR SPRAY BOTTLES MUST BE MAINTAIN AT ALL TIMES AT PREP STATIONS THAT ARE IN USE, COOK-LINE SERVING STATION, AND AT CASHIER LOCATION.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED; USE TEST STRIPS. KEEP WATER TEMPERATURE FOR SANITIZER AT BUCKETS, SPRAY BOTTLES, AND/OR 3-BAY SINK AT 75 F OR BELOW; NEVER USE HOT WATER. IF YOU CHOOSE TO USE THE SPRAY BOTTLE METHOD FOR THE IN-PLACE SANITIZER, YOU MUST USE DISPOSABLE PAPER TOWELS. IF YOU USE SANITIZER BUCKETS THEN YOU CAN USE LINEN TOWELS.MAINTAIN SANITZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
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: IN-PLACE SANITIZER BUCKET AND/OR SPRAY BOTTLES MUST BE MAINTAIN AT ALL TIMES AT PREP STATIONS THAT ARE IN USE, COOK-LINE SERVING STATION, AND AT CASHIER LOCATION.CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS OR AS OFTEN AS NEEDED; USE TEST STRIPS. KEEP WATER TEMPERATURE FOR SANITIZER AT BUCKETS, SPRAY BOTTLES, AND/OR 3-BAY SINK AT 75 F OR BELOW; NEVER USE HOT WATER. IF YOU CHOOSE TO USE THE SPRAY BOTTLE METHOD FOR THE IN-PLACE SANITIZER, YOU MUST USE DISPOSABLE PAPER TOWELS. IF YOU USE SANITIZER BUCKETS THEN YOU CAN USE LINEN TOWELS.MAINTAIN SANITZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.
Location: Prep area
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF USING UNAPPROVED CONTAINERS TO STORE FOOD; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE (EX. NSF APPROVED).
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF USING UNAPPROVED CONTAINERS TO STORE FOOD; USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE (EX. NSF APPROVED).
Location: Walk-in cooler
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: EXPOSED OPENING AT THE BOTTOM OF DOOR AT BACK DOOR LEADING OUT TO OUTSIDE TRASH DUMPSTER; PROVIDE PROPER DOOR SWEEP TO SEAL BOTTOM COMPLETELY TO ELIMINATE PEST ENTRY (YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED AT THE BOTTOM).
Location: Back room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: EXPOSED OPENING AT THE BOTTOM OF DOOR AT BACK DOOR LEADING OUT TO OUTSIDE TRASH DUMPSTER; PROVIDE PROPER DOOR SWEEP TO SEAL BOTTOM COMPLETELY TO ELIMINATE PEST ENTRY (YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED AT THE BOTTOM).
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster / pick up frequency
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: CONTACT DUMPSTER SERVICE PROVIDER TO REQUEST MORE FREQUENT TRASH PICK-UP (CURRENTLY ONLY TWICE A WEEK).
Location: Dumpster area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Cook line
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Emp restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT HANDSINKS MUST BE MAINTAINED AT 100 F - 120 F AT ALL TIMES.MUST HAVE HOT WATER OF AT LEAST 100 F OR ABOVE AT SERVICE SINKS SUCH AS 3-BAY SINK.
Location: Womens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK DRY STORAGE ROOM.
Location: Back room
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT BACK DRY STORAGE ROOM.
Location: Dry storage
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE TO TEST SANITIZER BUCKETS AND/OR SPRAY BOTTLES AND SANITIZER AT 3-BAY SINK.
Location: Kitchen
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12/29/2011 | Routine |
Restaurant representatives - add corrected or new information about Tamale Place, 5226 ROCKVILLE RD, Indianapolis, IN »