ZEST! EXCITING FOOD CREATIONS AND TWIST LOUNGE, 1134 E 54TH ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: ZEST! EXCITING FOOD CREATIONS AND TWIST LOUNGE
Type: Restaurant
Address: 1134 E 54TH ST, Indianapolis, IN 46220
County: Marion
License #: 109559
Smoking: Smoke Free
Total inspections: 16
Last inspection: 07/01/2014
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Inspection findings

Inspection Date

Type
  • 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: Upright refrigerator is not working properly. Discard all potentially hazardous food. Please do not store potentially hazadous food in the cooler until repaired and working proper.Observed too much producted stored in the reach in cooler, may be causing temperature issues.
    Location: Kitchen
    Equipment: Upright cooler
  • 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: Drain flies present. Please call a pest control provider. Continue
    Location: Kitchen
  • Glove Use (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: Employee did not wash their hands before putting on gloves
  • 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: Obsevered employee eating chips then putting on gloves with out washing their hands.
  • Employee contamination of food (corrected)
    Food that is unsafe, misbranded, adulterated or contaminated.
    Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
    Comments: Observed an employee eating out of a container of tortilla chip stored on the cold top cooler. Discard the container of tortilla chips.
    Location: Kitchen
    Equipment: Cold top
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Clean bus tubs are stored on the floor, 2. Clean dishes were stored near the dish machine exposed to splashing water and drain flies.Please store clean equipment 6 inches above the floor in a clean dry location.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Upright refrigerater temped at 60 degrees. Please do not store potentially hazadous food in the cooler until repaired and working proper.
    Location: Kitchen
    Equipment: Upright cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.Done2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. Done3. Upright refrigerator is soiled inside and out. Please clean Done 4. Dish machine soiled inside and out.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.Done2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. Done3. Upright refrigerator is soiled inside and out. Please clean Done 4. Dish machine soiled inside and out.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.Done2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. Done3. Upright refrigerator is soiled inside and out. Please clean Done 4. Dish machine soiled inside and out.
    Location: Kitchen
    Equipment: Upright cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.Done2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. Done3. Upright refrigerator is soiled inside and out. Please clean Done 4. Dish machine soiled inside and out.
    Location: Kitchen
    Equipment: Dishmachine
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Must have sanitize strip to ensure dishmachine and sanitizer buckets are at the proper concentration.
    Location: Kitchen
 07/01/2014Recheck
  • 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: Upright refrigerator is not working properly. Discard all potentially hazardous food. Please do not store potentially hazadous food in the cooler until repaired and working proper.Observed too much producted stored in the reach in cooler, may be causing temperature issues.
    Location: Kitchen
    Equipment: Upright cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Drain flies present. Please call a pest control provider. Continue
    Location: Kitchen
  • Glove Use (Critical) (corrected on site)
    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: Employee did not wash their hands before putting on gloves
  • No hand washing (when) (corrected on site)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Obsevered employee eating chips then putting on gloves with out washing their hands.
  • Employee contamination of food (corrected on site)
    Food that is unsafe, misbranded, adulterated or contaminated.
    Correction: Food that is contaminated by food employees, consumers, or other persons through contact with soiled hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
    Comments: Observed an employee eating out of a container of tortilla chip stored on the cold top cooler. Discard the container of tortilla chips.
    Location: Kitchen
    Equipment: Cold top
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Clean bus tubs are stored on the floor, 2. Clean dishes were stored near the dish machine exposed to splashing water and drain flies.Please store clean equipment 6 inches above the floor in a clean dry location.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Upright refrigerater temped at 60 degrees. Please do not store potentially hazadous food in the cooler until repaired and working proper.
    Location: Kitchen
    Equipment: Upright cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.Done2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. Done3. Upright refrigerator is soiled inside and out. Please clean Done 4. Dish machine soiled inside and out.
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.Done2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. Done3. Upright refrigerator is soiled inside and out. Please clean Done 4. Dish machine soiled inside and out.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.Done2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. Done3. Upright refrigerator is soiled inside and out. Please clean Done 4. Dish machine soiled inside and out.
    Location: Kitchen
    Equipment: Upright cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.Done2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. Done3. Upright refrigerator is soiled inside and out. Please clean Done 4. Dish machine soiled inside and out.
    Location: Kitchen
    Equipment: Dishmachine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Must have sanitize strip to ensure dishmachine and sanitizer buckets are at the proper concentration.
    Location: Kitchen
 06/18/2014Recheck
  • 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: Upright refrigerator is not working properly. Discard all potentially hazardous food. Please do not store potentially hazadous food in the cooler until repaired and working proper.Observed too much producted stored in the reach in cooler, may be causing temperature issues.
    Location: Kitchen
    Equipment: Upright cooler
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Drain flies present. Please call a pes tcontrol provider.
    Location: Kitchen
  • 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. Clean bus tubs are stored on the floor, 2. Clean dishes were stored near the dish machine exposed to splashing water and drain flies.Please store clean equipment 6 inches above the floor in a clean dry location.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Upright refrigerater temped at 60 degrees. Please do not store potentially hazadous food in the cooler until repaired and working proper.
    Location: Kitchen
    Equipment: Upright cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. 3. Upright refrigerator is soiled inside and out. Please clean
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. 3. Upright refrigerator is soiled inside and out. Please clean
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. Please keep the kickplate clean in the interior of the ice machine.2. Metal shelves above the cold top cooler are soiled. Remove the equipment from the shelves an clean. 3. Upright refrigerator is soiled inside and out. Please clean
    Location: Kitchen
    Equipment: Upright cooler
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Must have sanitize strip to ensure dishmachine and sanitizer bucket are at the proper concentration.
    Location: Kitchen
 06/11/2014Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOOD ITEMS TEMPERATURES WERE BETWEEN 54-56 DEGREE ON BOTH COLD TOP COOLER.FOOD ITEMS DISCARED:1. CHIPOTLE AOLI2. MAYO 3. BLACK BEAN SALSA4. TOMATOE MARMALADE5. BOURSIN CHEESE6. ONION YAM7. SALSA ROJA8. BLUE CHEESE MOOSE9.SLICED TOMATOES
    Location: Kitchen
    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: FOOD ITEMS TEMPERATURES WERE BETWEEN 54-56 DEGREE ON BOTH COLD TOP COOLER.FOOD ITEMS DISCARED:1. CHIPOTLE AOLI2. MAYO 3. BLACK BEAN SALSA4. TOMATOE MARMALADE5. BOURSIN CHEESE6. ONION YAM7. SALSA ROJA8. BLUE CHEESE MOOSE9.SLICED TOMATOES
    Location: Kitchen
    Equipment: Cold top
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: SEVERAL CONTAINERS OF MACARONI AND CHEESE WHERE STORED ON THE METAL HOLDING UNIT AT ROOM TEMPERATURE. PANS OF MACARONI AND CHEESE ARE NOT BEING COOLED DOWN PROPERLY. THE WHOLE COOLING PROCESS MUST BE DONE WITH IN 6HR.
    Location: Kitchen
  • 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: OBSERVED AN EMPLOYEE FILLING A PAN WITH WATER FROM THE HAND SINK TO RE FILL THE HOT HOLDING UNIT WITH WATER. COS PLEASE DO NOT USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING
    Location: Kitchen
    Equipment: Hand sink
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: EMPLOYEE WORKING ON THE COOKS LINE DID NOT HAVE A HAIR RESTAINT ON. cos
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: THE HOOD AND FIRE SUPPRESSION SYSTEM ARE SOILED FROM ACCUMULATED GREASE RESIDUE. PLEASE CLEAN
    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: 1. THE WALL HAS BECOMING MOLDY NEAR THE DISH MACHINE. PLEASE CLEAN AREA.2. THE FLOOR ALONG THE WALLS THROUGHTOUT THE KITCHEN IS HEAVILY SOILED. PLEASE PULL THE EQUIPMENT FROM THE WALLS AN CLEAN THE FLOOR.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. THE WALL HAS BECOMING MOLDY NEAR THE DISH MACHINE. PLEASE CLEAN AREA.2. THE FLOOR ALONG THE WALLS THROUGHTOUT THE KITCHEN IS HEAVILY SOILED. PLEASE PULL THE EQUIPMENT FROM THE WALLS AN CLEAN THE FLOOR.
    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: SEVERAL CONTAINERS OF MACARONI AND CHEESE WERE COOLED WITHOUT USING THE PROPER COOLING METHODS. USE ONE OF THE ABOVE COORECTIVE ACTIONS TO AIDE IN THE COOLING PROCESS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. SEVERAL PLASTIC FOOD STORAGE CONTAINER LIDS WERE SOILED. PLEASE CLEAN THE LIDS WHEN CONTAMINATION OCCURS.2. THE ICE MACHINE KICKPLATE WAS MOLDY. CLEAN MORE FREQUENTLY.3. THE METAL WIRE SHEVLES ARE SOIELD FROM ACCUMULATED FOOD DEBRIS. CLEAN MORE FREQUENTLY
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. SEVERAL PLASTIC FOOD STORAGE CONTAINER LIDS WERE SOILED. PLEASE CLEAN THE LIDS WHEN CONTAMINATION OCCURS.2. THE ICE MACHINE KICKPLATE WAS MOLDY. CLEAN MORE FREQUENTLY.3. THE METAL WIRE SHEVLES ARE SOIELD FROM ACCUMULATED FOOD DEBRIS. CLEAN MORE FREQUENTLY
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. SEVERAL PLASTIC FOOD STORAGE CONTAINER LIDS WERE SOILED. PLEASE CLEAN THE LIDS WHEN CONTAMINATION OCCURS.2. THE ICE MACHINE KICKPLATE WAS MOLDY. CLEAN MORE FREQUENTLY.3. THE METAL WIRE SHEVLES ARE SOIELD FROM ACCUMULATED FOOD DEBRIS. CLEAN MORE FREQUENTLY
    Location: Kitchen
    Equipment: Wire shelving
  • 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 TONGS WERE IMPROPERLY STORED NEAR THE COOKS LINE.
    Location: Cook line
 12/31/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: FOOD ITEMS TEMPERATURES WERE BETWEEN 54-56 DEGREE ON BOTH COLD TOP COOLER.FOOD ITEMS DISCARED:1. CHIPOTLE AOLI2. MAYO 3. BLACK BEAN SALSA4. TOMATOE MARMALADE5. BOURSIN CHEESE6. ONION YAM7. SALSA ROJA8. BLUE CHEESE MOOSE9.SLICED TOMATOES
    Location: Kitchen
    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: FOOD ITEMS TEMPERATURES WERE BETWEEN 54-56 DEGREE ON BOTH COLD TOP COOLER.FOOD ITEMS DISCARED:1. CHIPOTLE AOLI2. MAYO 3. BLACK BEAN SALSA4. TOMATOE MARMALADE5. BOURSIN CHEESE6. ONION YAM7. SALSA ROJA8. BLUE CHEESE MOOSE9.SLICED TOMATOES
    Location: Kitchen
    Equipment: Cold top
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: SEVERAL CONTAINERS OF MACARONI AND CHEESE WHERE STORED ON THE METAL HOLDING UNIT AT ROOM TEMPERATURE. PANS OF MACARONI AND CHEESE ARE NOT BEING COOLED DOWN PROPERLY. THE WHOLE COOLING PROCESS MUST BE DONE WITH IN 6HR.
    Location: Kitchen
  • 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: OBSERVED AN EMPLOYEE FILLING A PAN WITH WATER FROM THE HAND SINK TO RE FILL THE HOT HOLDING UNIT WITH WATER. COS PLEASE DO NOT USE THE HAND SINK FOR ANY PURPOSE OTHER THAN HAND WASHING
    Location: Kitchen
    Equipment: Hand sink
  • Hair restraints (corrected on site)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: EMPLOYEE WORKING ON THE COOKS LINE DID NOT HAVE A HAIR RESTAINT ON. cos
  • 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: THE HOOD AND FIRE SUPPRESSION SYSTEM ARE SOILED FROM ACCUMULATED GREASE RESIDUE. PLEASE CLEAN
    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: 1. THE WALL HAS BECOMING MOLDY NEAR THE DISH MACHINE. PLEASE CLEAN AREA.2. THE FLOOR ALONG THE WALLS THROUGHTOUT THE KITCHEN IS HEAVILY SOILED. PLEASE PULL THE EQUIPMENT FROM THE WALLS AN CLEAN THE FLOOR.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. THE WALL HAS BECOMING MOLDY NEAR THE DISH MACHINE. PLEASE CLEAN AREA.2. THE FLOOR ALONG THE WALLS THROUGHTOUT THE KITCHEN IS HEAVILY SOILED. PLEASE PULL THE EQUIPMENT FROM THE WALLS AN CLEAN THE FLOOR.
    Location: Kitchen
  • 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: SEVERAL CONTAINERS OF MACARONI AND CHEESE WERE COOLED WITHOUT USING THE PROPER COOLING METHODS. USE ONE OF THE ABOVE COORECTIVE ACTIONS TO AIDE IN THE COOLING PROCESS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. SEVERAL PLASTIC FOOD STORAGE CONTAINER LIDS WERE SOILED. PLEASE CLEAN THE LIDS WHEN CONTAMINATION OCCURS.2. THE ICE MACHINE KICKPLATE WAS MOLDY. CLEAN MORE FREQUENTLY.3. THE METAL WIRE SHEVLES ARE SOIELD FROM ACCUMULATED FOOD DEBRIS. CLEAN MORE FREQUENTLY
    Location: Kitchen
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. SEVERAL PLASTIC FOOD STORAGE CONTAINER LIDS WERE SOILED. PLEASE CLEAN THE LIDS WHEN CONTAMINATION OCCURS.2. THE ICE MACHINE KICKPLATE WAS MOLDY. CLEAN MORE FREQUENTLY.3. THE METAL WIRE SHEVLES ARE SOIELD FROM ACCUMULATED FOOD DEBRIS. CLEAN MORE FREQUENTLY
    Location: Kitchen
    Equipment: Ice machine
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. SEVERAL PLASTIC FOOD STORAGE CONTAINER LIDS WERE SOILED. PLEASE CLEAN THE LIDS WHEN CONTAMINATION OCCURS.2. THE ICE MACHINE KICKPLATE WAS MOLDY. CLEAN MORE FREQUENTLY.3. THE METAL WIRE SHEVLES ARE SOIELD FROM ACCUMULATED FOOD DEBRIS. CLEAN MORE FREQUENTLY
    Location: Kitchen
    Equipment: Wire shelving
  • 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 TONGS WERE IMPROPERLY STORED NEAR THE COOKS LINE.
    Location: Cook line
 12/18/2013Routine
  • 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. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES 2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED. ONGOING1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE AT ROOM TEMPERATURE OVERNIGHT. DISCARD SAUSE. SAUSE MUST BE HELD AT 41 DEGREES. 9/6/13 COS
    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.
    Comments: 1. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES 2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED. ONGOING1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE AT ROOM TEMPERATURE OVERNIGHT. DISCARD SAUSE. SAUSE MUST BE HELD AT 41 DEGREES. 9/6/13 COS
    Location: Kitchen
    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. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES 2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED. ONGOING1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE AT ROOM TEMPERATURE OVERNIGHT. DISCARD SAUSE. SAUSE MUST BE HELD AT 41 DEGREES. 9/6/13 COS
    Location: Kitchen
    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. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES 2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED. ONGOING1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE AT ROOM TEMPERATURE OVERNIGHT. DISCARD SAUSE. SAUSE MUST BE HELD AT 41 DEGREES. 9/6/13 COS
    Location: Kitchen
    Equipment: Metal shelving
  • Glove Use (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.
  • 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: 1. Employee remove their gloves and did not was their hands before grabbing a new pair of gloves form the container. AFTER REMOVAL OF GLOVES HAND WASHING MUST BE DONE TO ELIMINATE THE RISK OF CONTAMINATION.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. EMPLOYEE USING THE TRASH CAN TO STORE THE CONTAINER OF PLASTIC WRAP ON IT. PLEASE DONT USE THE TRASH CAN AS A PREP TABLE .2. EMPLOYEE ARE USING THE FLOOR TO STORE FOOD CONTACT EQUIPMENT. DO NOT STORE FOOD CONTACT EQUPIMENT ON THE FLOOR.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. EMPLOYEE USING THE TRASH CAN TO STORE THE CONTAINER OF PLASTIC WRAP ON IT. PLEASE DONT USE THE TRASH CAN AS A PREP TABLE .2. EMPLOYEE ARE USING THE FLOOR TO STORE FOOD CONTACT EQUIPMENT. DO NOT STORE FOOD CONTACT EQUPIMENT ON THE FLOOR.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee washed their hands with there glove on then remove them an put a new pair of gloves on. DISCONTINUE THIS PROCESS.
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: COOKED FOOD STORED IN THE COOLER NEAR THE COOKS LINE WAS NOT DATED WITH A DISCARD DATE. DISCARD FOOD
    Location: Cook line
    Equipment: Reach in cooler
  • Discarding datemarking (corrected)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: 1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE WITH NO DISCARD DATE. DISCARD SAUSE. COS
    Location: Cook line
    Equipment: Metal shelving
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HOOD LIGHT IS OUT. REPLACE LIGHT.
    Location: Cook line
  • 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: WALL NEAR THE COOKS LINE IS SOILED.WALL BEHIND THE PANINI GRILL IS HEAVILY SOILED FROM FOOD GETTING ON THE WALL. FLOOR UNDER DEEP FRIERS IS SOILED PLEASE WIPE UP SPILLS WHEN THEY OCCUR. CLEAN THE FLOOR BEHINE AND UNDER EQUIPMENT AS OFTEN AS NECESSARY TO KEEP CLEAN.
    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: WALL NEAR THE COOKS LINE IS SOILED.WALL BEHIND THE PANINI GRILL IS HEAVILY SOILED FROM FOOD GETTING ON THE WALL. FLOOR UNDER DEEP FRIERS IS SOILED PLEASE WIPE UP SPILLS WHEN THEY OCCUR. CLEAN THE FLOOR BEHINE AND UNDER EQUIPMENT AS OFTEN AS NECESSARY TO KEEP CLEAN.
    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: WALL NEAR THE COOKS LINE IS SOILED.WALL BEHIND THE PANINI GRILL IS HEAVILY SOILED FROM FOOD GETTING ON THE WALL. FLOOR UNDER DEEP FRIERS IS SOILED PLEASE WIPE UP SPILLS WHEN THEY OCCUR. CLEAN THE FLOOR BEHINE AND UNDER EQUIPMENT AS OFTEN AS NECESSARY TO KEEP CLEAN.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-2. DEEP FRIER AND GRILL ARE SOLIED3. METAL SHELVE WITH MICROWAVE STORED ON TOP IS SOIELD. REMOVE SOILED CARD BOARD FROM UNDER THE MICROWAVE.4. WALL ATTACHED STORAGE SHELVES ARE SOILED.CLEAN AS OFTEN AS NECESSARY TO KEEP NON FOOD CONTACT SURFACES FREE OF DUST, DIRT, FOOD RESIDUE, AND DEBRIS.
    Location: Kitchen
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-2. DEEP FRIER AND GRILL ARE SOLIED3. METAL SHELVE WITH MICROWAVE STORED ON TOP IS SOIELD. REMOVE SOILED CARD BOARD FROM UNDER THE MICROWAVE.4. WALL ATTACHED STORAGE SHELVES ARE SOILED.CLEAN AS OFTEN AS NECESSARY TO KEEP NON FOOD CONTACT SURFACES FREE OF DUST, DIRT, FOOD RESIDUE, AND DEBRIS.
    Location: Kitchen
    Equipment: Char-grill
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-2. DEEP FRIER AND GRILL ARE SOLIED3. METAL SHELVE WITH MICROWAVE STORED ON TOP IS SOIELD. REMOVE SOILED CARD BOARD FROM UNDER THE MICROWAVE.4. WALL ATTACHED STORAGE SHELVES ARE SOILED.CLEAN AS OFTEN AS NECESSARY TO KEEP NON FOOD CONTACT SURFACES FREE OF DUST, DIRT, FOOD RESIDUE, AND DEBRIS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-2. DEEP FRIER AND GRILL ARE SOLIED3. METAL SHELVE WITH MICROWAVE STORED ON TOP IS SOIELD. REMOVE SOILED CARD BOARD FROM UNDER THE MICROWAVE.4. WALL ATTACHED STORAGE SHELVES ARE SOILED.CLEAN AS OFTEN AS NECESSARY TO KEEP NON FOOD CONTACT SURFACES FREE OF DUST, DIRT, FOOD RESIDUE, AND DEBRIS.
    Location: Kitchen
    Equipment: Metal shelving
 09/18/2013Recheck
  • 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. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES 2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED. ONGOING1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE AT ROOM TEMPERATURE OVERNIGHT. DISCARD SAUSE. SAUSE MUST BE HELD AT 41 DEGREES. 9/6/13 COS
    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.
    Comments: 1. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES 2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED. ONGOING1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE AT ROOM TEMPERATURE OVERNIGHT. DISCARD SAUSE. SAUSE MUST BE HELD AT 41 DEGREES. 9/6/13 COS
    Location: Kitchen
    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. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES 2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED. ONGOING1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE AT ROOM TEMPERATURE OVERNIGHT. DISCARD SAUSE. SAUSE MUST BE HELD AT 41 DEGREES. 9/6/13 COS
    Location: Kitchen
    Equipment: Cold top
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES 2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED. ONGOING1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE AT ROOM TEMPERATURE OVERNIGHT. DISCARD SAUSE. SAUSE MUST BE HELD AT 41 DEGREES. 9/6/13 COS
    Location: Kitchen
    Equipment: Metal shelving
  • Glove Use (Critical) (corrected on site)
    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.
  • 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: 1. Employee remove their gloves and did not was their hands before grabbing a new pair of gloves form the container. AFTER REMOVAL OF GLOVES HAND WASHING MUST BE DONE TO ELIMINATE THE RISK OF CONTAMINATION.
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. EMPLOYEE USING THE TRASH CAN TO STORE THE CONTAINER OF PLASTIC WRAP ON IT. PLEASE DONT USE THE TRASH CAN AS A PREP TABLE .2. EMPLOYEE ARE USING THE FLOOR TO STORE FOOD CONTACT EQUIPMENT. DO NOT STORE FOOD CONTACT EQUPIMENT ON THE FLOOR.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. EMPLOYEE USING THE TRASH CAN TO STORE THE CONTAINER OF PLASTIC WRAP ON IT. PLEASE DONT USE THE TRASH CAN AS A PREP TABLE .2. EMPLOYEE ARE USING THE FLOOR TO STORE FOOD CONTACT EQUIPMENT. DO NOT STORE FOOD CONTACT EQUPIMENT ON THE FLOOR.
    Location: Kitchen
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee washed their hands with there glove on then remove them an put a new pair of gloves on. DISCONTINUE THIS PROCESS.
    Location: Kitchen
    Equipment: Hand sink
  • Date marking (corrected on site)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: COOKED FOOD STORED IN THE COOLER NEAR THE COOKS LINE WAS NOT DATED WITH A DISCARD DATE. DISCARD FOOD
    Location: Cook line
    Equipment: Reach in cooler
  • Discarding datemarking (corrected on site)
    Unmarked or expired food(s) not discarded.
    Correction: Discard food.
    Comments: 1. POTENTIALLY HAZARDOUS TOMATO TZATZIKI SAUSE WAS LEFT ON THE SHELVE WITH NO DISCARD DATE. DISCARD SAUSE. COS
    Location: Cook line
    Equipment: Metal shelving
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HOOD LIGHT IS OUT. REPLACE LIGHT.
    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: WALL NEAR THE COOKS LINE IS SOILED.WALL BEHIND THE PANINI GRILL IS HEAVILY SOILED FROM FOOD GETTING ON THE WALL. FLOOR UNDER DEEP FRIERS IS SOILED PLEASE WIPE UP SPILLS WHEN THEY OCCUR. CLEAN THE FLOOR BEHINE AND UNDER EQUIPMENT AS OFTEN AS NECESSARY TO KEEP CLEAN.
    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: WALL NEAR THE COOKS LINE IS SOILED.WALL BEHIND THE PANINI GRILL IS HEAVILY SOILED FROM FOOD GETTING ON THE WALL. FLOOR UNDER DEEP FRIERS IS SOILED PLEASE WIPE UP SPILLS WHEN THEY OCCUR. CLEAN THE FLOOR BEHINE AND UNDER EQUIPMENT AS OFTEN AS NECESSARY TO KEEP CLEAN.
    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: WALL NEAR THE COOKS LINE IS SOILED.WALL BEHIND THE PANINI GRILL IS HEAVILY SOILED FROM FOOD GETTING ON THE WALL. FLOOR UNDER DEEP FRIERS IS SOILED PLEASE WIPE UP SPILLS WHEN THEY OCCUR. CLEAN THE FLOOR BEHINE AND UNDER EQUIPMENT AS OFTEN AS NECESSARY TO KEEP CLEAN.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-2. DEEP FRIER AND GRILL ARE SOLIED3. METAL SHELVE WITH MICROWAVE STORED ON TOP IS SOIELD. REMOVE SOILED CARD BOARD FROM UNDER THE MICROWAVE.4. WALL ATTACHED STORAGE SHELVES ARE SOILED.CLEAN AS OFTEN AS NECESSARY TO KEEP NON FOOD CONTACT SURFACES FREE OF DUST, DIRT, FOOD RESIDUE, AND DEBRIS.
    Location: Kitchen
    Equipment: Deep fryer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-2. DEEP FRIER AND GRILL ARE SOLIED3. METAL SHELVE WITH MICROWAVE STORED ON TOP IS SOIELD. REMOVE SOILED CARD BOARD FROM UNDER THE MICROWAVE.4. WALL ATTACHED STORAGE SHELVES ARE SOILED.CLEAN AS OFTEN AS NECESSARY TO KEEP NON FOOD CONTACT SURFACES FREE OF DUST, DIRT, FOOD RESIDUE, AND DEBRIS.
    Location: Kitchen
    Equipment: Char-grill
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-2. DEEP FRIER AND GRILL ARE SOLIED3. METAL SHELVE WITH MICROWAVE STORED ON TOP IS SOIELD. REMOVE SOILED CARD BOARD FROM UNDER THE MICROWAVE.4. WALL ATTACHED STORAGE SHELVES ARE SOILED.CLEAN AS OFTEN AS NECESSARY TO KEEP NON FOOD CONTACT SURFACES FREE OF DUST, DIRT, FOOD RESIDUE, AND DEBRIS.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1-2. DEEP FRIER AND GRILL ARE SOLIED3. METAL SHELVE WITH MICROWAVE STORED ON TOP IS SOIELD. REMOVE SOILED CARD BOARD FROM UNDER THE MICROWAVE.4. WALL ATTACHED STORAGE SHELVES ARE SOILED.CLEAN AS OFTEN AS NECESSARY TO KEEP NON FOOD CONTACT SURFACES FREE OF DUST, DIRT, FOOD RESIDUE, AND DEBRIS.
    Location: Kitchen
    Equipment: Metal shelving
 09/06/2013Recheck
  • 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. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES BEFORE STORED AND MAINTAIN AT THIS TEMPERATURE .2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED.
    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.
    Comments: 1. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES BEFORE STORED AND MAINTAIN AT THIS TEMPERATURE .2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED.
    Location: Kitchen
    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. POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER DRAWER ACROSS FROM THE STOVE WAS NOT AT TEMPERATURE . DISCARD FOOD. PLEASE ENSURE FOOD HELD IN THE COOLER DRAWER IS AT 41 DEGREES BEFORE STORED AND MAINTAIN AT THIS TEMPERATURE .2. POTENTIALLY HAZARDOUS FOODS STORED IN THE COLD TOP EXAMPLES: MADE FROM SCRATCH SAUSES AND COOKED PRODUCE. DISCARD FOOD.3. POTENTIALLY HAZARDOUS FOODS STORED IN THE SALAD COLD TOP WAS NOT AT TEMPERATURE. DISCARD NOTED: AIR CONDITIONING UNIT IN BACK KITCHEN IS NOT WORK AN WILL BE REPAIRED TOMORROW ALL POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT A TEMPERATURE OF 41 DEGREE AT ALL TIMES ENSURE THAT RAW AND COOKED FOODS ARE MAINTAINED AT 41 DEGREE. TAKE TEMERATURES OF FOOD HELD IN THE EQUIPMENT DAILY.INCORPERATE A DAILY TEMPERATURE LOG FOR FOOD EQUIPMENT AND POTENTIALLY HAZARDOUS FOOD HELD IN THE EQUIPMENT. ALTERNITIVES UNTIL THE EQUIPMENT IS REPAIRED AND WORKING PROPERLY: 1.) PLACE PORTIONED PAN OF POTENTIALLY HAZADOUS FOOD IN A LARGE CONTIANER SUBMERGED IN ICE. ENSURING FOOD IS MAINTAINED COLD AT 41 DEGREES 2.)PLACE CONTAINER IN YOUR WALK IN COOLER AND USE AS NEED.
    Location: Kitchen
    Equipment: Cold top
  • 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: 1. Employee remove their gloves and did not was their hands before grabbing a new pair of gloves form the container. AFTER REMOVAL OF GLOVES HAND WASHING MUST BE DONE TO ELIMINATE THE RISK OF CONTAMINATION.
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. EMPLOYEE USING THE TRASH CAN TO STORE THE CONTAINER OF PLASTIC WRAP ON IT. PLEASE DONT USE THE TRASH CAN AS A PREP TABLE .2. EMPLOYEE ARE USING THE FLOOR TO STORE FOOD CONTACT EQUIPMENT. DO NOT STORE FOOD CONTACT EQUPIMENT ON THE FLOOR.
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. EMPLOYEE USING THE TRASH CAN TO STORE THE CONTAINER OF PLASTIC WRAP ON IT. PLEASE DONT USE THE TRASH CAN AS A PREP TABLE .2. EMPLOYEE ARE USING THE FLOOR TO STORE FOOD CONTACT EQUIPMENT. DO NOT STORE FOOD CONTACT EQUPIMENT ON THE FLOOR.
    Location: Kitchen
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employee washed their hands with there glove on then remove them an put a new pair of gloves on. DISCONTINUE THIS PROCESS.
    Location: Kitchen
    Equipment: Hand sink
 08/29/2013Routine
  • Smoking distance signage
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPLACE MISSING PANEL ON THE BOTTOM OF THE SLIDING DOOR COOLER. ALSO, REMOVE TAPE ON THE OUTSIDE SO THAT IT IS EASILY CLEANABLE.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Bar
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Bar
    Equipment: Ice bin
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Location: Bar
    Equipment: 4-bay
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Restroom
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Back room
    Equipment: Hand sink
  • Mops and brooms
    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.
    Comments: INSTALL A RACK TO HANG UP MOPS AND BROOMS.
    Location: Back room
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: SEAL AROUND DRAIN LINES IN THE MINI KITCHEN UNDER HAND SINK AND UTILITY SINK.ALSO, FINISH THE WALL AROUND THE MOP SINK SO THAT IT IS EASILY CLEANABLE (PAINT WITH A WASHABLE PAINT OR SEALANT)
    Location: Kitchen
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: SEAL AROUND DRAIN LINES IN THE MINI KITCHEN UNDER HAND SINK AND UTILITY SINK.ALSO, FINISH THE WALL AROUND THE MOP SINK SO THAT IT IS EASILY CLEANABLE (PAINT WITH A WASHABLE PAINT OR SEALANT)
    Location: Kitchen
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: SEAL AROUND DRAIN LINES IN THE MINI KITCHEN UNDER HAND SINK AND UTILITY SINK.ALSO, FINISH THE WALL AROUND THE MOP SINK SO THAT IT IS EASILY CLEANABLE (PAINT WITH A WASHABLE PAINT OR SEALANT)
    Location: Back room
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE A THERMOMETER IN ANY COOLER THAT POTENTIALLY HAZARDOUS FOOD COULD BE STORED IN.
    Location: Bar
    Equipment: Reach in cooler
 04/16/2013Pre-Licensing
  • 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: SEVERAL FOOD TEMPERATURES WERE NOT AT 41 DEGREES.
    Location: Kitchen (front)
    Equipment: Cold top
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. BULK FOOD STORAGE CONTAINER LIDS WERE SOILED FROM DUST AND FOOD DEBRIS . PLEASE CLEAN THE WORKING FOOD CONTAINER LIDS WHEN CONTAMINATION OCCURS.2. UPRIGHT FREEZER IS SOILED AT THE BOTTOM IN BACK KITCHEN AREA. REMOVE ICE ACCUMULATION AND CLEAN.
    Location: Kitchen
    Equipment: Prep table
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. BULK FOOD STORAGE CONTAINER LIDS WERE SOILED FROM DUST AND FOOD DEBRIS . PLEASE CLEAN THE WORKING FOOD CONTAINER LIDS WHEN CONTAMINATION OCCURS.2. UPRIGHT FREEZER IS SOILED AT THE BOTTOM IN BACK KITCHEN AREA. REMOVE ICE ACCUMULATION AND CLEAN.
    Location: Kitchen (back)
    Equipment: Upright freezer
  • Hand sink/trash can (corrected)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
 04/12/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SEVERAL FOOD TEMPERATURES WERE NOT AT 41 DEGREES.
    Location: Kitchen (front)
    Equipment: Cold top
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. BULK FOOD STORAGE CONTAINER LIDS WERE SOILED FROM DUST AND FOOD DEBRIS . PLEASE CLEAN THE WORKING FOOD CONTAINER LIDS WHEN CONTAMINATION OCCURS.2. UPRIGHT FREEZER IS SOILED AT THE BOTTOM IN BACK KITCHEN AREA. REMOVE ICE ACCUMULATION AND CLEAN.
    Location: Kitchen
    Equipment: Prep table
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. BULK FOOD STORAGE CONTAINER LIDS WERE SOILED FROM DUST AND FOOD DEBRIS . PLEASE CLEAN THE WORKING FOOD CONTAINER LIDS WHEN CONTAMINATION OCCURS.2. UPRIGHT FREEZER IS SOILED AT THE BOTTOM IN BACK KITCHEN AREA. REMOVE ICE ACCUMULATION AND CLEAN.
    Location: Kitchen (back)
    Equipment: Upright freezer
  • Hand sink/trash can (corrected on site)
    No waste receptacle at hand sink.
    Correction: Provide waste receptacle.
    Location: Kitchen
    Equipment: Hand sink
 04/02/2013Routine
  • 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. Cooler drawers were not holding product at the proper temperature2. Cold top cooler internal temperature was at 49 degrees. Cooler wasaccidently turned off. COS Please remove any potentially hazardous food from cooler until a temperature of 41 degrees is met.
    Location: Kitchen
    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.
    Comments: 1. Cooler drawers were not holding product at the proper temperature2. Cold top cooler internal temperature was at 49 degrees. Cooler wasaccidently turned off. COS Please remove any potentially hazardous food from cooler until a temperature of 41 degrees is met.
    Location: Kitchen (front)
    Equipment: Cold top
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Hood system soiled 2. Intake vent near dish machine is soiled
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Hood system soiled 2. Intake vent near dish machine is soiled
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Moldy wall near dish machine Clean and sanitize with bleach and then paint wall.
    Location: Dish machine area
  • 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: Walls soiled throughtout kitchen
    Location: Cook line
  • 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: Walls soiled throughtout kitchen
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Exterior surface on the deep frier is heavily soiled. Keep free from a accumulation of dust, dirt, food debris, etc.
    Location: Cook line
    Equipment: Deep fryer
 12/06/2012Recheck
  • 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. Cooler drawers were not holding product at the proper temperature2. Cold top cooler internal temperature was at 49 degrees. Cooler wasaccidently turned off. COS Please remove any potentially hazardous food from cooler until a temperature of 41 degrees is met.
    Location: Kitchen
    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.
    Comments: 1. Cooler drawers were not holding product at the proper temperature2. Cold top cooler internal temperature was at 49 degrees. Cooler wasaccidently turned off. COS Please remove any potentially hazardous food from cooler until a temperature of 41 degrees is met.
    Location: Kitchen (front)
    Equipment: Cold top
  • 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: 1. Hood system soiled 2. Intake vent near dish machine is soiled
    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: 1. Hood system soiled 2. Intake vent near dish machine is soiled
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Moldy wall near dish machine Clean and sanitize with bleach and then paint wall.
    Location: Dish machine area
  • 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: Walls soiled throughtout kitchen
    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: Walls soiled throughtout kitchen
    Location: Kitchen (front)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Exterior surface on the deep frier is heavily soiled. Keep free from a accumulation of dust, dirt, food debris, etc.
    Location: Cook line
    Equipment: Deep fryer
 11/13/2012Routine
  • 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: REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM THE RANDELL COLD TOP COOLER IN FRONT KITCHEN AREA UNITL COOLER IS WORKING PROPER.
    Location: Kitchen (front)
    Equipment: Cold top
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CEILING VENT NEAR THE COOKS LINE AND IN FRONT KITCHEN PREP AREA WERE SOILED. PLEASE CLEAN.2. HOOD VENTS ARE HEAVILY SOILED
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. CEILING VENT NEAR THE COOKS LINE AND IN FRONT KITCHEN PREP AREA WERE SOILED. PLEASE CLEAN.2. HOOD VENTS ARE HEAVILY SOILED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: RANDELL COLD TOP COOLER WAS NOT WORKING PROPERLY. TEMPED AT 52 DEGREES. PLEASE HAVE EQUIPMENT REPAIR.
    Location: Kitchen (front)
    Equipment: Randell cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BLACK METAL RACK NEAR THE COOKS LINE WAS SOILED FROM DUST AND DEBRIS. CLEAN AND SANITIZER ALL METAL RACK MORE FREQUENTLY
    Location: Cook line
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. COLD TOP COOLER SOILED FROM AN ACCUMULATION OF SPILLS. CLEAN AND SANITIZE EQUIPMENT WHEN CONTAMINATION OCCURRS (COLD TOP COOLER BACK SURFACE)2. CLEAN AND SANITIZE COOLER EQUIPMENT DOOR HANDLES THROUGHTOUT THE KITCHEN AREA
    Location: Cook line
    Equipment: Cold top
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. COLD TOP COOLER SOILED FROM AN ACCUMULATION OF SPILLS. CLEAN AND SANITIZE EQUIPMENT WHEN CONTAMINATION OCCURRS (COLD TOP COOLER BACK SURFACE)2. CLEAN AND SANITIZE COOLER EQUIPMENT DOOR HANDLES THROUGHTOUT THE KITCHEN AREA
    Location: Kitchen
    Equipment: Reach in cooler
 06/28/2012Recheck
  • 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: REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM THE RANDELL COLD TOP COOLER IN FRONT KITCHEN AREA UNITL COOLER IS WORKING PROPER.
    Location: Kitchen (front)
    Equipment: Cold top
  • 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: 1. CEILING VENT NEAR THE COOKS LINE AND IN FRONT KITCHEN PREP AREA WERE SOILED. PLEASE CLEAN.2. HOOD VENTS ARE HEAVILY SOILED
    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: 1. CEILING VENT NEAR THE COOKS LINE AND IN FRONT KITCHEN PREP AREA WERE SOILED. PLEASE CLEAN.2. HOOD VENTS ARE HEAVILY SOILED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: RANDELL COLD TOP COOLER WAS NOT WORKING PROPERLY. TEMPED AT 52 DEGREES. PLEASE HAVE EQUIPMENT REPAIR.
    Location: Kitchen (front)
    Equipment: Randell cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: BLACK METAL RACK NEAR THE COOKS LINE WAS SOILED FROM DUST AND DEBRIS. CLEAN AND SANITIZER ALL METAL RACK MORE FREQUENTLY
    Location: Cook line
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. COLD TOP COOLER SOILED FROM AN ACCUMULATION OF SPILLS. CLEAN AND SANITIZE EQUIPMENT WHEN CONTAMINATION OCCURRS (COLD TOP COOLER BACK SURFACE)2. CLEAN AND SANITIZE COOLER EQUIPMENT DOOR HANDLES THROUGHTOUT THE KITCHEN AREA
    Location: Cook line
    Equipment: Cold top
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. COLD TOP COOLER SOILED FROM AN ACCUMULATION OF SPILLS. CLEAN AND SANITIZE EQUIPMENT WHEN CONTAMINATION OCCURRS (COLD TOP COOLER BACK SURFACE)2. CLEAN AND SANITIZE COOLER EQUIPMENT DOOR HANDLES THROUGHTOUT THE KITCHEN AREA
    Location: Kitchen
    Equipment: Reach in cooler
 06/21/2012Routine
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Slicer 2. Blinder3. Can opener
    Location: Kitchen
    Equipment: Slicer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Slicer 2. Blinder3. Can opener
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Slicer 2. Blinder3. Can opener
    Location: Kitchen
    Equipment: Can opener
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: ICE BUCKETS WERE STORED ON THE FLOOR NEAR THE ICE MACHINES. PLEASE STORE ALL FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR
    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: 1.FLOOR SOILED UNDERNETH EQUIPMENT THROUGHTOUT KITCHEN.2. WALL IN THE DISH MACHINE AREA WAS MOLDY. PLEASE CLEAN AND SANTIZE AND PAINT SECTION WHERE MOLD HAS FORMED.
    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: 1.FLOOR SOILED UNDERNETH EQUIPMENT THROUGHTOUT KITCHEN.2. WALL IN THE DISH MACHINE AREA WAS MOLDY. PLEASE CLEAN AND SANTIZE AND PAINT SECTION WHERE MOLD HAS FORMED.
    Location: Dish machine area
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. DEEP FRIER , FLAT GRILL, STOVE. SIDE SURFACES WERE SOILED2. METAL WIRED SHELVING SOILED FROM ACCUMULATED SPILLS3. ALL REACH IN COOLER BOTTOM SURFACES WERE SOILED CLEAN AND SANITIZE FOOD CONTACT SURFACES OF THE EQUIPMENT WHEN SPILLS OCCUR.
    Location: Kitchen
    Equipment: Deep fryer
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. DEEP FRIER , FLAT GRILL, STOVE. SIDE SURFACES WERE SOILED2. METAL WIRED SHELVING SOILED FROM ACCUMULATED SPILLS3. ALL REACH IN COOLER BOTTOM SURFACES WERE SOILED CLEAN AND SANITIZE FOOD CONTACT SURFACES OF THE EQUIPMENT WHEN SPILLS OCCUR.
    Location: Kitchen
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. DEEP FRIER , FLAT GRILL, STOVE. SIDE SURFACES WERE SOILED2. METAL WIRED SHELVING SOILED FROM ACCUMULATED SPILLS3. ALL REACH IN COOLER BOTTOM SURFACES WERE SOILED CLEAN AND SANITIZE FOOD CONTACT SURFACES OF THE EQUIPMENT WHEN SPILLS OCCUR.
    Location: Kitchen
    Equipment: Reach in cooler
 02/28/2012Routine

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