- 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: 1. Cold to with plastic trays used to cover food holding potentially hazardous foods between 48 and 56 deg. F Hold all cold foods at 41 deg. F or below. 2. Cold top for salads holding potentialy hazardous foods between 43 and 45 deg. F Hold all cold foods at 41 deg. F or below.
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: 1. Cold to with plastic trays used to cover food holding potentially hazardous foods between 48 and 56 deg. F Hold all cold foods at 41 deg. F or below. 2. Cold top for salads holding potentialy hazardous foods between 43 and 45 deg. F Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. Tray of frozen steaks thawing out at room temperature. Do not sit frozen foods out at room temperature to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1, No hand towels at hand sink on wait staff line. Provide.
Location: Wait staff area
Equipment: Hand sink
|
10/02/2014 | 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: 1. Cold to with plastic trays used to cover food holding potentially hazardous foods between 48 and 56 deg. F Hold all cold foods at 41 deg. F or below. 2. Cold top for salads holding potentialy hazardous foods between 43 and 45 deg. F Hold all cold foods at 41 deg. F or below.
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: 1. Cold to with plastic trays used to cover food holding potentially hazardous foods between 48 and 56 deg. F Hold all cold foods at 41 deg. F or below. 2. Cold top for salads holding potentialy hazardous foods between 43 and 45 deg. F Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- 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: 1. Tray of frozen steaks thawing out at room temperature. Do not sit frozen foods out at room temperature to thaw. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1, No hand towels at hand sink on wait staff line. Provide.
Location: Wait staff area
Equipment: Hand sink
|
09/25/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed in bar area by drink gun ice bin area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Red sanitizer bucket inside of hand sink in bar. Remove. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- 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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
|
04/02/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. Gnats observed in bar area by drink gun ice bin area. Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Location: Bar
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. Red sanitizer bucket inside of hand sink in bar. Remove. A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bar
Equipment: Hand sink
- 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: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
|
03/25/2014 | Routine |
| No violation noted during this evaluation. | 11/07/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained.Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Baged chciken held at 58 deg. F on top of cold top due to pans being overfilled and unit not working. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitzing due to no sanitizer at dish machine. Provide santiizer,
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking inside of reach in cooler below microwave oven on cooks line. Repair.
Location: Cook line
Equipment: Reach in cooler
|
10/30/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. C02 tanks not restrained.Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. Baged chciken held at 58 deg. F on top of cold top due to pans being overfilled and unit not working. Repair unit to a sound working condtion so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitzing due to no sanitizer at dish machine. Provide santiizer,
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking inside of reach in cooler below microwave oven on cooks line. Repair.
Location: Cook line
Equipment: Reach in cooler
|
10/23/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pack of american cheese held at 56 deg. F on top of cold top cooler due to cheese sitting on top of pans and not placed inside of pans. Do not place food items on top of pans. Hold all cold foods at 41 deg. F or below. 2. Baged chicken on top of cold top held at 52 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> BAGED FOOD ITEMS ARE MORE DIFFICULT TO KEEP COLD ON TOPS OF COLD TOP UNITS. USE OF METAL PANS FILLED 1/2 WAY FULL WITH LIDS WILL AID IN COOLING. 3. Small cold top unti with ice holding Sour Cream at 50 deg. F. Provide sufficent ice in unit so as to hold all cold foods at 41 deg. F. or belowl
Location: Kitchen (back)
Equipment: Make table cooler
- 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: 1. Pack of american cheese held at 56 deg. F on top of cold top cooler due to cheese sitting on top of pans and not placed inside of pans. Do not place food items on top of pans. Hold all cold foods at 41 deg. F or below. 2. Baged chicken on top of cold top held at 52 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> BAGED FOOD ITEMS ARE MORE DIFFICULT TO KEEP COLD ON TOPS OF COLD TOP UNITS. USE OF METAL PANS FILLED 1/2 WAY FULL WITH LIDS WILL AID IN COOLING. 3. Small cold top unti with ice holding Sour Cream at 50 deg. F. Provide sufficent ice in unit so as to hold all cold foods at 41 deg. F. or belowl
Location: Kitchen (back)
Equipment: Make table cooler
- 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: 1. Pack of american cheese held at 56 deg. F on top of cold top cooler due to cheese sitting on top of pans and not placed inside of pans. Do not place food items on top of pans. Hold all cold foods at 41 deg. F or below. 2. Baged chicken on top of cold top held at 52 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> BAGED FOOD ITEMS ARE MORE DIFFICULT TO KEEP COLD ON TOPS OF COLD TOP UNITS. USE OF METAL PANS FILLED 1/2 WAY FULL WITH LIDS WILL AID IN COOLING. 3. Small cold top unti with ice holding Sour Cream at 50 deg. F. Provide sufficent ice in unit so as to hold all cold foods at 41 deg. F. or belowl
Location: Wait staff area
Equipment: Cold top
- 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: 1. Food handler preping ready to eat food item wtih bare hands. Do not handle ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Food slicer soiled. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use.
Location: Kitchen (back)
Equipment: Slicer
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink before putting on gloves to handle ready to eat food items.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee hand bag on large mixer in back kitchen area. Remvoe and store in approved area. Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- 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: 1. Thermometer missing inside of one door reach in cooler below micro wave oven on cooks line. Provide
Location: Restroom
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cooler drawer below cooking equipment repaired using duck tape. Remove, Duck tape etc. is not approved for use. Use approved materials to repair drawer.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Boxes of food on floor of walk in cooler and freezer. Remvoe.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Boxes of food on floor of walk in cooler and freezer. Remvoe.
Location: Walk-in freezer
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards missing end caps on light guards in kitchen areas. Provide end caps for light guards.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink by stove on cooks line. Repair to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
05/28/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Pack of american cheese held at 56 deg. F on top of cold top cooler due to cheese sitting on top of pans and not placed inside of pans. Do not place food items on top of pans. Hold all cold foods at 41 deg. F or below. 2. Baged chicken on top of cold top held at 52 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> BAGED FOOD ITEMS ARE MORE DIFFICULT TO KEEP COLD ON TOPS OF COLD TOP UNITS. USE OF METAL PANS FILLED 1/2 WAY FULL WITH LIDS WILL AID IN COOLING. 3. Small cold top unti with ice holding Sour Cream at 50 deg. F. Provide sufficent ice in unit so as to hold all cold foods at 41 deg. F. or belowl
Location: Kitchen (back)
Equipment: Make table cooler
- 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: 1. Pack of american cheese held at 56 deg. F on top of cold top cooler due to cheese sitting on top of pans and not placed inside of pans. Do not place food items on top of pans. Hold all cold foods at 41 deg. F or below. 2. Baged chicken on top of cold top held at 52 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> BAGED FOOD ITEMS ARE MORE DIFFICULT TO KEEP COLD ON TOPS OF COLD TOP UNITS. USE OF METAL PANS FILLED 1/2 WAY FULL WITH LIDS WILL AID IN COOLING. 3. Small cold top unti with ice holding Sour Cream at 50 deg. F. Provide sufficent ice in unit so as to hold all cold foods at 41 deg. F. or belowl
Location: Kitchen (back)
Equipment: Make table cooler
- 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: 1. Pack of american cheese held at 56 deg. F on top of cold top cooler due to cheese sitting on top of pans and not placed inside of pans. Do not place food items on top of pans. Hold all cold foods at 41 deg. F or below. 2. Baged chicken on top of cold top held at 52 deg. F. Hold all cold foods at 41 deg. F or below. NOTE> BAGED FOOD ITEMS ARE MORE DIFFICULT TO KEEP COLD ON TOPS OF COLD TOP UNITS. USE OF METAL PANS FILLED 1/2 WAY FULL WITH LIDS WILL AID IN COOLING. 3. Small cold top unti with ice holding Sour Cream at 50 deg. F. Provide sufficent ice in unit so as to hold all cold foods at 41 deg. F. or belowl
Location: Wait staff area
Equipment: Cold top
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler preping ready to eat food item wtih bare hands. Do not handle ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Food slicer soiled. Clean and sanitize. Do not allow to sit soiled. Clean and sanitize after use.
Location: Kitchen (back)
Equipment: Slicer
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink before putting on gloves to handle ready to eat food items.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. Employee hand bag on large mixer in back kitchen area. Remvoe and store in approved area. Store personal item(s) away from food and food related articles.
Location: Kitchen (back)
- 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: 1. Thermometer missing inside of one door reach in cooler below micro wave oven on cooks line. Provide
Location: Restroom
Equipment: Reach in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cooler drawer below cooking equipment repaired using duck tape. Remove, Duck tape etc. is not approved for use. Use approved materials to repair drawer.
Location: Cook line
Equipment: Cooler drawers
- 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: 1. Boxes of food on floor of walk in cooler and freezer. Remvoe.
Location: Walk-in cooler
- 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: 1. Boxes of food on floor of walk in cooler and freezer. Remvoe.
Location: Walk-in freezer
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 1. Light guards missing end caps on light guards in kitchen areas. Provide end caps for light guards.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at hand sink by stove on cooks line. Repair to a sound working condition.
Location: Cook line
Equipment: Hand sink
|
05/21/2013 | Routine |
- 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: 1. Box of single service cups and pizza boxes on floor in stock area. Remove.
Location: Back room
- 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: 1. Bag of pizza dough mix on floor in stock room. Remove and store in approved manner.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving above two bay sink soiled. Clean all soiled shelving. 2. Bottom section of cold top / reach in cooler soiled by hand sink in back kitchen area. Clean.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving above two bay sink soiled. Clean all soiled shelving. 2. Bottom section of cold top / reach in cooler soiled by hand sink in back kitchen area. Clean.
Location: Kitchen (back)
Equipment: Cold top
|
12/14/2012 | 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: 1) The foods on the cold top & in the refrigerated drawers (unit closest to walk in keg cooler) is 45-47 F.2) The small reach in cooler closest to the walk in cooler is 50 F. Food temps are the same.3) . The upright Hobart refrigerator on the cook line is 45-46 F.4) The glass door salad refrigerator is 47 F.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The foods on the cold top & in the refrigerated drawers (unit closest to walk in keg cooler) is 45-47 F.2) The small reach in cooler closest to the walk in cooler is 50 F. Food temps are the same.3) . The upright Hobart refrigerator on the cook line is 45-46 F.4) The glass door salad refrigerator is 47 F.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The foods on the cold top & in the refrigerated drawers (unit closest to walk in keg cooler) is 45-47 F.2) The small reach in cooler closest to the walk in cooler is 50 F. Food temps are the same.3) . The upright Hobart refrigerator on the cook line is 45-46 F.4) The glass door salad refrigerator is 47 F.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The foods on the cold top & in the refrigerated drawers (unit closest to walk in keg cooler) is 45-47 F.2) The small reach in cooler closest to the walk in cooler is 50 F. Food temps are the same.3) . The upright Hobart refrigerator on the cook line is 45-46 F.4) The glass door salad refrigerator is 47 F.
Location: Cook line
- 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: Cook was using a cell phone Raid not change his gloves or wash his hands afterward. Wash your hands & change your gloves after using the phone.
- 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: SANITIZER BUCKET OBSERVED STORED INSIDE THE HAND SINK AT THE BAR. KEEP HAND SINK ACCESSIBLE AT ALL TIMES TO PROMOTE HAND WASHING.
Location: Bar
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired. Have system inspected.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Bagged pastas were 59 F. Be sure to cool pastas to 41 F before bagging. Hot food must be cooled from 135 to 70 in 2 hours & from 70 to 41 in another4 hours.
Location: Walk-in cooler
|
09/06/2012 | 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: 1) The foods on the cold top & in the refrigerated drawers (unit closest to walk in keg cooler) is 45-47 F.2) The small reach in cooler closest to the walk in cooler is 50 F. Food temps are the same.3) . The upright Hobart refrigerator on the cook line is 45-46 F.4) The glass door salad refrigerator is 47 F.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The foods on the cold top & in the refrigerated drawers (unit closest to walk in keg cooler) is 45-47 F.2) The small reach in cooler closest to the walk in cooler is 50 F. Food temps are the same.3) . The upright Hobart refrigerator on the cook line is 45-46 F.4) The glass door salad refrigerator is 47 F.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The foods on the cold top & in the refrigerated drawers (unit closest to walk in keg cooler) is 45-47 F.2) The small reach in cooler closest to the walk in cooler is 50 F. Food temps are the same.3) . The upright Hobart refrigerator on the cook line is 45-46 F.4) The glass door salad refrigerator is 47 F.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The foods on the cold top & in the refrigerated drawers (unit closest to walk in keg cooler) is 45-47 F.2) The small reach in cooler closest to the walk in cooler is 50 F. Food temps are the same.3) . The upright Hobart refrigerator on the cook line is 45-46 F.4) The glass door salad refrigerator is 47 F.
Location: Cook line
- 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: Cook was using a cell phone Raid not change his gloves or wash his hands afterward. Wash your hands & change your gloves after using the phone.
- 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: The in place sanitizer bucket is in the hand sink. Never store anything in a hand sink.
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: The extinguishing system has expired. Have system inspected.
Location: Kitchen
- 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: Bagged pastas were 59 F. Be sure to cool pastas to 41 F before bagging. Hot food must be cooled from 135 to 70 in 2 hours & from 70 to 41 in another4 hours.
Location: Walk-in cooler
|
08/28/2012 | Routine |
| No violation noted during this evaluation. | 06/14/2012 | 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: 1) The pizza toppings & the cooler inside are 44-45 F.2) The bagged chicken & pasta are up to 50 F.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The pizza toppings & the cooler inside are 44-45 F.2) The bagged chicken & pasta are up to 50 F.
Location: Walk-in 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.
Comments: Hamburger is next to & touching the zuccini. Store raw meat below or separated from raw vegetables.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable dicer is soiled (by the walk in cooler).
Location: Kitchen (back)
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water has been shut off to the hand sink in the dish machine area.
Location: Dish machine area
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: The light shield over the ice machine is missing.
Location: Utility room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hand sink by the pizza oven leaks.
Location: Cook line
|
04/20/2012 | 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: 1) The pizza toppings & the cooler inside are 44-45 F.2) The bagged chicken & pasta are up to 50 F.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The pizza toppings & the cooler inside are 44-45 F.2) The bagged chicken & pasta are up to 50 F.
Location: Walk-in cooler
- 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: Hamburger is next to & touching the zuccini. Store raw meat below or separated from raw vegetables.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The vegetable dicer is soiled (by the walk in cooler).
Location: Kitchen (back)
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hot water has been shut off to the hand sink in the dish machine area.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: The light shield over the ice machine is missing.
Location: Utility room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The hand sink by the pizza oven leaks.
Location: Cook line
|
04/11/2012 | Routine |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: A gnat was observed in a bottle of alcohol. Discard alcohol with gnats.
Location: Bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
|
12/05/2011 | Routine |
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