- R/6.4/4.4 The following areas were damaged:
- R/- the vent area contains exposed insulation
- R/- floor surface throughout the kitchen and bar area
- R/- door seal on the True one door freezer and the three door refrigeration unit.
- Physical facilities and equipment shall be in good repair and cleanable.
- R/6.2 Provide 20 foot-candles of lighting above the bar three vat sink, currently 1 foot-candles.
- R/5.1 No mop sink is available for use. Provide this for discarding wastewater.
- 6.4 Repair the bare wood surface above the the dish machine, to provide a cleanable surface.
- 4.4 Repair the rusty shelves in the three door refrigeration unit, and the damaged/duct taped shelf in freezer #2 in the basement, to provide a cleanable surface.
- 6.4 Repair the damaged floor surface in the men's restroom, to provide a cleanable surface.
- 4.8 Observed cups and lids were stored on the floor in the basement. Store equipment six inches off the floor to facilitate cleaning and to prevent contamination.
- R/PROTECTION FROM CONTAMINATION: Observed cooked prime rib was stored in the same container with raw meats, while thawing in the upright cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-foods to prevent cross-contamination. PIC was asked to relocate these foods.
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7/6/2011 | Standard 1 | PIC was Bootsi
Foods were properly thawed under refrigeration, or under running and draining water
R/DATE MARKING: The following foods were improperly date marked or beyond 7 calendar days:
- Noodles were dated 7/28/11 - Home fries were dated 6/24/11 - Beef Tips were dated 6/1/11
- Cheedar cheese was dated 7/28/11 - Baked potatoes
Potentially hazardous foods shall be dated and used or discarded in seven calendar days. These foods were properly dated or discarded today. Foods shall be redated when removed from the freezer.
R/TEMPERATURE MEASURING DEVICE: Temperature measuring device was reading 36°F in an ice bath. Temperature measuring devices shall be accurate within +/- 2°F to monitor temperatures of foods. This device was calibrated today.
CHEMICAL: Observed orange spray bottle was partially labeled. Properly label the chemical spray bottle with the name, to avoid confusion and misuse.
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- *3.0 Observed an off odor in the lunchmeat container. Turkey was discarded today. Foods shall be safe, wholesome, and unadulterated.
- R/6.4/4.4 The following areas were damaged:
- R/- the vent area contains exposed insulation
- R/- floor surface throughout the kitchen and bar area
- R/- door seal on the True one door freezer and the three door refrigeration unit.
- Physical facilities shall be in good repair and cleanable.
- R/6.2 Provide 20 foot-candles of lighting above the bar three vat sink, currently 5 foot-candles.
- R/5.1 No Mop sink is available for use. Provide this for discarding wastewater.
- 4.5 Clean the condenser covers in the three-door unit, which are dusty.
- 6.4 Clean the floor/wall junctures in the bar area, which were soiled
- R/PROTECTION FROM CONTAMINATION: Observed bacon stood above ready-to-eat foods in the walk-in cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-foods to prevent cross-contamination. PIC was asked to relocate these foods.
- R/THERMOMETER: The temperature measuring device was reading 36°F when placed in an ice bath. Temperature measuring device shall be accurate with +/- 2°F to monitor temperatures of potentially hazardous foods. This device was calibrated today.
- R/HOLDING: Refer to the temperature log on the bottom of page one. Foods marked with a asterisk were holding at improper temperatures. Maintain foods and refrigeration unit at 41°F and below.
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12/16/2010 | Standard2 | PIC was Bootsi
Foods were reportedly properly reheated within two hours to limit the growth of organisms.
Foods were properly thawed under refrigeration.
Reportedly foods are cooled in the table and then relocated to the cooler to continue the cooling process. Foods shall be relocated in to the cooler when the food items reach 135°F. To assure 135°F-70°F is achieved in two hours and 135°F-
41°F is achieved within a total of six hours. Keep foods uncovered or vented while cooling.
R/DATE MARKING: Salami was dated 12/2 and 10/1, two packages of ham was dated 11/26, turkey was dated 12/2, bologna was dated 12/3, pepperoni was dated 11/30, cappicola was dated 11/30, chili was dated 12/5, and stuffed pepper soup was dated 11/30. Potentially hazardous foods shall be dated and used or discarded in seven calendar days.
These foods were properly dated today. Foods shall be redated when removed from the freezer.
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- R/*4.4 Observed 0ppm of chlorine sanitizer during final rinse of the cycle on the dish machine. Maintain chlorine sanitizer at 50-
- 200ppm in order to effectively sanitize food contact surfaces.
- R/6.4/4.4 The following areas were damaged:
- R/- the vent area contains exposed insulation
- R/- floor surface throughout the kitchen and bar area
- R/- door seal on the True one door freezer and the three door refrigeration unit.
- Physical facilities shall be in good repair and cleanable.
- R/6.2 Provide 20 foot-candles of lighting above the bar three vat sink, currently 7 foot-candles.
- R/5.1 No Mop sink is available for use. Provide this for discarding wastewater.
- R/4.8 To-go containers were stored on the floor. Store containers six inches off the floor to facilitate cleaning and to prevent contamination of the food contact surface.
- R/6.4 Clean the ceiling in the kitchen which is soiled/stained.
- 4.8 Provide individually wrapped stirrers or an approved dispenser, to prevent contamination.
- Note: Observed the hand sink contained a trickle of hot and cold water. Make any repairs to maintain plumbing in a state of good repair.
- PROTECTION FROM CONTAMINATION: Observed bacon stood above ready-to-eat foods in the walk-in cooler, also strip steak was stored abode ready-to eat foods in the reach-in unit. Different types of raw animal foods shall be stored separate from or not above ready-to-foods to prevent cross-contamination. PIC was asked to relocate these foods.
- R/THERMOMETER: The temperature measuring device was reading 37°F when placed in an ice bath. Temperature measuring device shall be accurate with +/- 2°F to monitor temperatures of potentially hazardous foods. This device was calibrated today.
- HOLDING: Refer to the temperature log on the bottom of page one. Foods marked with a asterisk were holding at improper temperatures. Maintain foods and refrigeration unit at 41°F and below. Recommended to discard food items holding above 45°F.
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7/7/2010 | Standard2 | PIC was Bootsi
Foods were reportedly properly reheated within two hours to limit the growth of organisms.
Foods were properly thawed under refrigeration.
Reportedly foods are cooled in the table and then relocated to the cooler to continue the cooling process. Foods shall be relocated in to the cooler when the food items reach 135°F. To assure 135°F-70°F is achieved in two hours and 135°F-
41°F is achieved within a total of six hours. Keep foods uncovered or vented while cooling.
R/DATE MARKING: Salami was dated 6/22, ham was dated 6/22, turkey was dated 4/29, bologna was dated 6/29, potato salad was dated, cheese sauce was dated 6/28, and pepperoni was dated 6/22. Potentially hazardous foods shall be dated and used or discarded in seven calendar days. These foods were properly dated today.
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