- 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: Prep top cooler by entrance to cook/grill area: aioli at 49, chipotle mayo at 51 (both made with shelf stable mayo), Drawers underneath and all other prep tops in this area temping OK at 41 or below. Mayo and aioli were just made at start of shift. Maintenance tech is on site at this time and will look at this cooler today; management states unit may be defrosting at this time. Repair if needed to ensure cold holding at 41 or below. Ice is being used at this time until temp issue is resolved.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener cutting surface soiled; CORRECTED ON SITE, thanks.
Location: Prep area
Equipment: Can opener
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board for BBQ station: resurface or replace.Recheck 4/23/14: New cutting board on order.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slight debris on underside of beater housing on stand mixer; clean.
Location: Prep area
Equipment: Mixer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink on cook line by BBQ station: faucet drips when turned off; repair.
Location: Cook line
Equipment: Hand sink
|
04/23/2014 | 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: Prep top cooler by entrance to cook/grill area: aioli at 49, chipotle mayo at 51 (both made with shelf stable mayo), Drawers underneath and all other prep tops in this area temping OK at 41 or below. Mayo and aioli were just made at start of shift. Maintenance tech is on site at this time and will look at this cooler today; management states unit may be defrosting at this time. Repair if needed to ensure cold holding at 41 or below. Ice is being used at this time until temp issue is resolved.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Can opener cutting surface soiled; CORRECTED ON SITE, thanks.
Location: Prep area
Equipment: Can opener
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board for BBQ station: resurface or replace.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Slight debris on underside of beater housing on stand mixer; clean.
Location: Prep area
Equipment: Mixer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink on cook line by BBQ station: faucet drips when turned off; repair.
Location: Cook line
Equipment: Hand sink
|
04/15/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cord being used in prep kitchen. Discontinue use of extension cord.
- 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. Grill line prep top with fish holding at top at 53-54. Repair to hold at 41 or below.2. End line prep top cooler (far left) holding at 45 on top. Repair to hold at 41 or below.3. Bleu cheese croutons at room temperature. Hold at 41 F or below.4. Front middle prep top cooler holding coleslaw at 46 deg F. Repair to hold at 41 deg F or below.
Location: Cook line
Equipment: Prep Top 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. Grill line prep top with fish holding at top at 53-54. Repair to hold at 41 or below.2. End line prep top cooler (far left) holding at 45 on top. Repair to hold at 41 or below.3. Bleu cheese croutons at room temperature. Hold at 41 F or below.4. Front middle prep top cooler holding coleslaw at 46 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle at bar. Label.
Location: Bar
- 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: Gnats found by certificates at bar and by apple pie desserts. Exterminate.
Location: Bar
- 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: Gnats found by certificates at bar and by apple pie desserts. Exterminate.
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: Drink without lid and straw on dish machine. Provide lids and straws.
Location: Dish machine area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Prep sink blocked with dishes, etc. Discontinue. Make sure hand sinks can be accessed at all times.
Location: Prep area
Equipment: Hand sink
- 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: No reading at sanitizer at bar 3 bay sink. Have at 150-400 ppm
Location: Bar
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. No reading at in place sanitizer in server side station. Hold at 150 - 400 ppm.
Location: Wait staff area
- 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. Quat sanitizer from dispenser reading at 500 ppm. Hold at 150-400 ppm.
Location: Dish machine area
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Soiled cutting boards. Clean, resurface or replace.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor by dish machine floor drain.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter at server side station. Store in sanitizer solution.2. Wet cloth on counter at grill server side station. Store in approved strength sanitizer solution.3. Wet cloth towel on counter at bar. Store in approved strength sanitizer solution.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter at server side station. Store in sanitizer solution.2. Wet cloth on counter at grill server side station. Store in approved strength sanitizer solution.3. Wet cloth towel on counter at bar. Store in approved strength sanitizer solution.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
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 pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil on underside of stand mixer in prep kitchen. Clean.
Location: Prep area
Equipment: Mixer
- 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: Soiled soda gun at bar nearest restaurant entrance. Clean
Location: Bar
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet of pantry area hand sink. Repair.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
Location: Kitchen
Equipment: Stove
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
Location: Dish machine area
Equipment: 3-bay
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
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.
Comments: In-use utensils stored in sanitizer. Discontinue. CORRECTED AT TIME OF INSPECTION
Location: Prep area
|
09/24/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cord being used in prep kitchen. Discontinue use of extension cord.
- 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. Grill line prep top with fish holding at top at 53-54. Repair to hold at 41 or below.2. End line prep top cooler (far left) holding at 45 on top. Repair to hold at 41 or below.3. Bleu cheese croutons at room temperature. Hold at 41 F or below.4. Front middle prep top cooler holding coleslaw at 46 deg F. Repair to hold at 41 deg F or below.
Location: Cook line
Equipment: Prep Top 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. Grill line prep top with fish holding at top at 53-54. Repair to hold at 41 or below.2. End line prep top cooler (far left) holding at 45 on top. Repair to hold at 41 or below.3. Bleu cheese croutons at room temperature. Hold at 41 F or below.4. Front middle prep top cooler holding coleslaw at 46 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle at bar. Label.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats found by certificates at bar and by apple pie desserts. Exterminate.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats found by certificates at bar and by apple pie desserts. Exterminate.
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: Drink without lid and straw on dish machine. Provide lids and straws.
Location: Dish machine area
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Prep sink blocked with dishes, etc. Discontinue. Make sure hand sinks can be accessed at all times.
Location: Prep area
Equipment: Hand sink
- 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: No reading at sanitizer at bar 3 bay sink. Have at 150-400 ppm
Location: Bar
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. No reading at in place sanitizer in server side station. Hold at 150 - 400 ppm.
Location: Wait staff area
- 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. Quat sanitizer from dispenser reading at 500 ppm. Hold at 150-400 ppm.
Location: Dish machine area
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Soiled cutting boards. Clean, resurface or replace.
Location: Kitchen
- 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: Clean floor by dish machine floor drain.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter at server side station. Store in sanitizer solution.2. Wet cloth on counter at grill server side station. Store in approved strength sanitizer solution.3. Wet cloth towel on counter at bar. Store in approved strength sanitizer solution.
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter at server side station. Store in sanitizer solution.2. Wet cloth on counter at grill server side station. Store in approved strength sanitizer solution.3. Wet cloth towel on counter at bar. Store in approved strength sanitizer solution.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
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 pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil on underside of stand mixer in prep kitchen. Clean.
Location: Prep area
Equipment: Mixer
- 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: Soiled soda gun at bar nearest restaurant entrance. Clean
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet of pantry area hand sink. Repair.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
Location: Kitchen
Equipment: Stove
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
Location: Dish machine area
Equipment: 3-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
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.
Comments: In-use utensils stored in sanitizer. Discontinue. CORRECTED AT TIME OF INSPECTION
Location: Prep area
|
09/20/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: Extension cord being used in prep kitchen. Discontinue use of extension cord.
- 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. Grill line prep top with fish holding at top at 53-54. Repair to hold at 41 or below.2. End line prep top cooler (far left) holding at 45 on top. Repair to hold at 41 or below.3. Bleu cheese croutons at room temperature. Hold at 41 F or below.4. Front middle prep top cooler holding coleslaw at 46 deg F. Repair to hold at 41 deg F or below.
Location: Cook line
Equipment: Prep Top 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. Grill line prep top with fish holding at top at 53-54. Repair to hold at 41 or below.2. End line prep top cooler (far left) holding at 45 on top. Repair to hold at 41 or below.3. Bleu cheese croutons at room temperature. Hold at 41 F or below.4. Front middle prep top cooler holding coleslaw at 46 deg F. Repair to hold at 41 deg F or below.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabeled spray bottle at bar. Label.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats found by certificates at bar and by apple pie desserts. Exterminate.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats found by certificates at bar and by apple pie desserts. Exterminate.
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: Drink without lid and straw on dish machine. Provide lids and straws.
Location: Dish machine area
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Prep sink blocked with dishes, etc. Discontinue. Make sure hand sinks can be accessed at all times.
Location: Prep area
Equipment: Hand sink
- 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: No reading at sanitizer at bar 3 bay sink. Have at 150-400 ppm
Location: Bar
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. No reading at in place sanitizer in server side station. Hold at 150 - 400 ppm.
Location: Wait staff area
- 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. Quat sanitizer from dispenser reading at 500 ppm. Hold at 150-400 ppm.
Location: Dish machine area
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Soiled cutting boards. Clean, resurface or replace.
Location: Kitchen
- 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: Clean floor by dish machine floor drain.
Location: Dish machine area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter at server side station. Store in sanitizer solution.2. Wet cloth on counter at grill server side station. Store in approved strength sanitizer solution.3. Wet cloth towel on counter at bar. Store in approved strength sanitizer solution.
Location: Service counter
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet cloth on counter at server side station. Store in sanitizer solution.2. Wet cloth on counter at grill server side station. Store in approved strength sanitizer solution.3. Wet cloth towel on counter at bar. Store in approved strength sanitizer solution.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
Location: Cook line
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
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 pooling in far right prep top cooler on grill cooks line. Remove water and repair.2. Saran wrap in hole in dish machine by dish exit. Remove. Repair as needed. 3. Repair worn bottom cabinet shelf on right side at server side station.4. Front two door cooler by soups has rusted shelving. Recoat, replate or replace. .
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil on underside of stand mixer in prep kitchen. Clean.
Location: Prep area
Equipment: Mixer
- 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: Soiled soda gun at bar nearest restaurant entrance. Clean
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at faucet of pantry area hand sink. Repair.
Location: Kitchen
Equipment: Hand sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
Location: Kitchen
Equipment: Stove
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
Location: Dish machine area
Equipment: 3-bay
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Foil on top of stove. Remove foil and clean as needed.2. String on chemical dispenser above 3 bay sink. Remove.3. Tape on wire shelf in "pantry" area of cook line. Remove.4. Napkins lining shelf in "pantry" area of cook line. Remove.
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.
Comments: In-use utensils stored in sanitizer. Discontinue. CORRECTED AT TIME OF INSPECTION
Location: Prep area
|
09/13/2013 | Routine |
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS IN FRONT OF AND INSIDE OF THE HAND SINK. KEEP CLEAR.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CUTTING BOARDS AS APPLICABLE.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL FRONT HAND SINK AT COOK'S LINE TO WALL.
Location: Kitchen (front)
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. TWO DUNNAGE RACKS IN DISHROOM. PLEASE CLEAN.
Location: Dish machine area
Equipment: ------------ Miscellaneous -----------
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN FAUCET. PLEASE ADJUST/REPAIR.
Location: Dish machine area
Equipment: 3-bay
|
04/02/2013 | Recheck |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. ITEMS IN FRONT OF AND INSIDE OF THE HAND SINK. KEEP CLEAR.
Location: Kitchen (front)
Equipment: Hand sink
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CUTTING BOARDS AS APPLICABLE.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL FRONT HAND SINK AT COOK'S LINE TO WALL.
Location: Kitchen (front)
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. TWO DUNNAGE RACKS IN DISHROOM. PLEASE CLEAN.
Location: Dish machine area
Equipment: ------------ Miscellaneous -----------
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. CONTINUOUS LEAK IN FAUCET. PLEASE ADJUST/REPAIR.
Location: Dish machine area
Equipment: 3-bay
|
03/26/2013 | 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. 1) PASTRY SALAD COOLER LINE #4 DRAWERS NOT AT PROPER TEMPERATURE. 2) GRILL LINE TOP MAKE TABLE COOLER FOOD NOT AT PROPER TEMPERATURE. DO NOT STORE FOOD IN/ON COOLERS THAT ARE UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Cooler drawers
- 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. 1) PASTRY SALAD COOLER LINE #4 DRAWERS NOT AT PROPER TEMPERATURE. 2) GRILL LINE TOP MAKE TABLE COOLER FOOD NOT AT PROPER TEMPERATURE. DO NOT STORE FOOD IN/ON COOLERS THAT ARE UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- 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. PLEASE PROVIDE WHERE MISSING.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RE-CAULK DISHMACHINE AREA.
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. FREEZER PANS STORED ON FLOOR.
Location: Walk-in freezer
|
12/05/2012 | 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. 1) PASTRY SALAD COOLER LINE #4 DRAWERS NOT AT PROPER TEMPERATURE. 2) GRILL LINE TOP MAKE TABLE COOLER FOOD NOT AT PROPER TEMPERATURE. DO NOT STORE FOOD IN/ON COOLERS THAT ARE UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Cooler drawers
- 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. 1) PASTRY SALAD COOLER LINE #4 DRAWERS NOT AT PROPER TEMPERATURE. 2) GRILL LINE TOP MAKE TABLE COOLER FOOD NOT AT PROPER TEMPERATURE. DO NOT STORE FOOD IN/ON COOLERS THAT ARE UNABLE TO MAINTAIN TEMPERATURE.
Location: Cook line
Equipment: Make table cooler
- 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. PLEASE PROVIDE WHERE MISSING.
Location: Cook line
Equipment: ----------------- Coolers ----------------
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. PLEASE RE-CAULK DISHMACHINE AREA.
Location: Dish machine area
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. FREEZER PANS STORED ON FLOOR.
Location: Walk-in freezer
|
11/28/2012 | Routine |
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: A few cutting boards on cook line prep area of kitchen.
Location: Prep area
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Make sure bowls, pots/pans are stored in a self draining position. Corrected during inspection
Location: Kitchen
- Bulk labeling
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.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Corrected during inspection
Location: Cook line
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: Replace broken light shield in meat storage walk in cooler; Replace missing light shield in walk in prep cooler and missing cover for light bulb in the cook line hood.
Location: Kitchen
Equipment: Walk in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Replace broken light shield in meat storage walk in cooler; Replace missing light shield in walk in prep cooler and missing cover for light bulb in the cook line hood.
Location: Kitchen
Equipment: Walk in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Replace broken light shield in meat storage walk in cooler; Replace missing light shield in walk in prep cooler and missing cover for light bulb in the cook line hood.
Location: Cook line
|
06/22/2012 | 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. SMALL CONTAINER OF BUTTER ON EXPO LINE HOLDING AT 68 DEGREES F.2. SHREDDED CHEESE ON EXPO LINE HOLDING AT 56 DEGREES F.
Location: Kitchen
- 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: FOOD EMPLOYEES GARNISHING ENTREES WITH BARE HANDS. COOKS TOUCHING READY TO EAT FOODS WITH BARE HANDS (BUNS, LETTUCE, TOMATO, ETC...). ENSURE GLOVES, UTENSILS. OR DELI TISSUE IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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: KNIFE STORED IN CREVICE ON COOK LINE. STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE HEAVILY SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY IN BETWEEN USE.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: EMPTY CHARCOAL BAGS PILED UP IN FRONT OF HAND SINKS LOCATED IN KITCHENA AREA. STORE NOTHING IN FRONT OF HAND SINK.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING LOCATED ON STORAGE SHELF INSIDE MEAT HOLDING CABINET ON COOKINE. RESURFACE.A WORK ORDER IS IN PROGRESS AND WILL FOLLOWED UP BY DISTRICT INSPECTOR ON NEXT ROUTINE INSPECTION.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK DETERIORATED BETWEEN DISH MACHINE AND WALL. RESEALA WORK ORDER IS IN PROGRESS AND WILL FOLLOWED UP BY DISTRICT INSPECTOR ON NEXT ROUTINE INSPECTION.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND SINK AND SOAP DISPENSERS SOILED WITH BUILD UP. TOWEL DISPENERS AND FAUCET FIXTURES SOILED AS WELL. KEEP HAND SINKS IN A CLEAN CONDITION.
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: LABEL ALL BULK FOOD CONTAINERS.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN SOILED AREAS BELOW DISH MACHINE.
Location: Dish machine area
- Cooling methods (corrected on site)
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: CONTAINER OF RICE AND CORN STORED COVERED (CONDENSATION ON LID) MAINTAINING 63 DEGREES F. ENSURE RICE IS COOLED UTILIZING PROPER GUIDELINES AND VENTED DURING COOLING PROCESS AND NOT COVERED UNTIL A TEMPERATURE OF 41 DEGREES F HAS BEEN REACHED.
Location: Walk-in cooler
|
02/03/2012 | Super Bowl 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. SMALL CONTAINER OF BUTTER ON EXPO LINE HOLDING AT 68 DEGREES F.2. SHREDDED CHEESE ON EXPO LINE HOLDING AT 56 DEGREES F.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Bar
- 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: FOOD EMPLOYEES GARNISHING ENTREES WITH BARE HANDS. COOKS TOUCHING READY TO EAT FOODS WITH BARE HANDS (BUNS, LETTUCE, TOMATO, ETC...). ENSURE GLOVES, UTENSILS. OR DELI TISSUE IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- 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 BEFORE APPLYING NEW SETS OF GLOVES.
- 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: OPEN EMPLOYEE DRINKS STORED ON FRONT COOK-LINE/EXPO-LINE.EMPLOYEE FOOD STORED AT BAR REACH-IN-COOLER AND AT DINING ROOM SERVERS STATIONS (EX. ANIMAL CRACKERS).
Location: Cook line
- 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: OPEN EMPLOYEE DRINKS STORED ON FRONT COOK-LINE/EXPO-LINE.EMPLOYEE FOOD STORED AT BAR REACH-IN-COOLER AND AT DINING ROOM SERVERS STATIONS (EX. ANIMAL CRACKERS).
Location: Bar
Equipment: Reach in cooler
- 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: OPEN EMPLOYEE DRINKS STORED ON FRONT COOK-LINE/EXPO-LINE.EMPLOYEE FOOD STORED AT BAR REACH-IN-COOLER AND AT DINING ROOM SERVERS STATIONS (EX. ANIMAL CRACKERS).
Location: Dining room
- 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: OPEN EMPLOYEE DRINKS STORED ON FRONT COOK-LINE/EXPO-LINE.EMPLOYEE FOOD STORED AT BAR REACH-IN-COOLER AND AT DINING ROOM SERVERS STATIONS (EX. ANIMAL CRACKERS).
Location: Service counter
- 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: KNIFE STORED IN CREVICE ON COOK LINE. STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE HEAVILY SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY IN BETWEEN USE.
Location: Kitchen
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Mixer
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: EMPTY CHARCOAL BAGS PILED UP IN FRONT OF HAND SINKS LOCATED IN KITCHENA AREA. STORE NOTHING IN FRONT OF HAND SINK.HOT WATER AT BAR HANDSINK IS TOO HOT; MAINTAIN HOT WATER AT BAR HANDSINK AT 100 F - 120 F.BACK KITCHEN HANDSINK BLOCKED WITH ITEMS STORED IN FRONT OF SINK.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: EMPTY CHARCOAL BAGS PILED UP IN FRONT OF HAND SINKS LOCATED IN KITCHENA AREA. STORE NOTHING IN FRONT OF HAND SINK.HOT WATER AT BAR HANDSINK IS TOO HOT; MAINTAIN HOT WATER AT BAR HANDSINK AT 100 F - 120 F.BACK KITCHEN HANDSINK BLOCKED WITH ITEMS STORED IN FRONT OF SINK.
Location: Bar
Equipment: Hand sink
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: EMPTY CHARCOAL BAGS PILED UP IN FRONT OF HAND SINKS LOCATED IN KITCHENA AREA. STORE NOTHING IN FRONT OF HAND SINK.HOT WATER AT BAR HANDSINK IS TOO HOT; MAINTAIN HOT WATER AT BAR HANDSINK AT 100 F - 120 F.BACK KITCHEN HANDSINK BLOCKED WITH ITEMS STORED IN FRONT OF SINK.
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS FOR QUAT BELOW 200 PPM AT DINING ROOM SERVERS STATIONS.
Location: Dining room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING LOCATED ON STORAGE SHELF INSIDE MEAT HOLDING CABINET ON COOKINE. RESURFACE.PROVIDE HOOD SYSTEM FILTERS WHERE MISSING.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING PEELING LOCATED ON STORAGE SHELF INSIDE MEAT HOLDING CABINET ON COOKINE. RESURFACE.PROVIDE HOOD SYSTEM FILTERS WHERE MISSING.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULK DETERIORATED BETWEEN DISH MACHINE AND WALL. RESEAL
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND SINK AND SOAP DISPENSERS SOILED WITH BUILD UP. TOWEL DISPENERS AND FAUCET FIXTURES SOILED AS WELL. KEEP HAND SINKS IN A CLEAN CONDITION.SOILED KITCHEN SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND SINK AND SOAP DISPENSERS SOILED WITH BUILD UP. TOWEL DISPENERS AND FAUCET FIXTURES SOILED AS WELL. KEEP HAND SINKS IN A CLEAN CONDITION.SOILED KITCHEN SHELVING AND UTENSIL STORAGE DRAWERS.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Bar
Equipment: Hand sink
- 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: KNIFE STORED IN BETWEEN EQUIPMENT AT FRONT COOK-LINE (COLD-TOP COOLER).STORE ICE SCOOPS PROPERLY AT BAR ICE BINS WITH HANDLES UP AND OUT OR IN PROPER ICE SCOOP HOLDERS.
Location: Cook line
- 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: KNIFE STORED IN BETWEEN EQUIPMENT AT FRONT COOK-LINE (COLD-TOP COOLER).STORE ICE SCOOPS PROPERLY AT BAR ICE BINS WITH HANDLES UP AND OUT OR IN PROPER ICE SCOOP HOLDERS.
Location: Bar
Equipment: Ice bin
- 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: PERSONAL EMPLOYEE ITEMS STORED AT BAR LOCATION (EX. JACKETS/HAT).
Location: Bar
- Mops and brooms (corrected on site)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: Bar
- Bulk labeling
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: LABEL ALL BULK FOOD CONTAINERS.
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: CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY; INCLUDING KITCHEN CEILING VENTS/TILES.
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: CLEAN AND SANITIZER INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS ROUTINELY; INCLUDING KITCHEN CEILING VENTS/TILES.
Location: Cook line
- 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: CLEAN SOILED AREAS BELOW DISH MACHINE.
Location: Dish machine area
- Cooling methods (corrected on site)
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: CONTAINER OF RICE AND CORN STORED COVERED (CONDENSATION ON LID) MAINTAINING 63 DEGREES F. ENSURE RICE IS COOLED UTILIZING PROPER GUIDELINES AND VENTED DURING COOLING PROCESS AND NOT COVERED UNTIL A TEMPERATURE OF 41 DEGREES F HAS BEEN REACHED.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THEREMOMETER AT BAR REACH-IN-COOLER WHERE MISSING.
Location: Bar
Equipment: Reach in cooler
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLERS WEARING (WATCH) JEWERLY ON ARMS ON FRONT COOK-LINE.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: PROVIDE PRE-WRAPPED DRINKING STRAWS FOR ESTABLISHMENT.
|
02/01/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about WEBER GRILL RESTAURANT, 10 N Illinois ST, Indianapolis, IN »