- Protected outer openings (corrected on site)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 7/16/2014: PROVIDE SCREEN DOORS FOR BACK DOOR AND FRONT DOOR IN DINING ROOM. CURRENTLY, NO SCREENS FOR PEST PROTECTION. DOORS MAY BE PROPPED OPEN BUT ONLY IF SCREENS ARE IN PLACE.
Location: Dining room
|
07/16/2014 | Non-Illness Complaint |
- 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: 5/19/2014: STORE RAW CHICKEN BELOW OTHER RAW ANIMAL PRODUCTS AND READY-TO-EAT FOODS. CURRENTLY, RAW CHICKEN STORED ABOVE RAW BEEF AND RAW SHRIMP.
Location: Cook line
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 5/19/2014: SANITIZER AT 3-BAY SINK TESTING BELOW 200 PPM. MAINTAIN SANITIZER AT 200-400 PPM.
Location: Basement
Equipment: 3-bay
|
05/28/2014 | Recheck |
- 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: 5/19/2014: STORE RAW CHICKEN BELOW OTHER RAW ANIMAL PRODUCTS AND READY-TO-EAT FOODS. CURRENTLY, RAW CHICKEN STORED ABOVE RAW BEEF AND RAW SHRIMP.
Location: Cook line
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 5/19/2014: SANITIZER AT 3-BAY SINK TESTING BELOW 200 PPM. MAINTAIN SANITIZER AT 200-400 PPM.
Location: Basement
Equipment: 3-bay
|
05/19/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED GROUND BEEF TESTING AT 116 DEGREES FAHRENHEIT AT UPPER PORTION OF PAN. LOWER PORTION OF PAN TESTING AT 143 DEGREES FAHRENHEIT. COOKED SHREDDED CHICKEN TESTING AT 121 DEGREES FAHRENHEIT AT UPPER PORTION OF PAN. LOWER PORTION OF PAN TESTING AT 139 DEGREES FAHRENHEIT. STIR PANS FREQUENTLY TO MAINTAIN TEMPERATURE DISTRIBUTION. MAINTAIN TEMPERATURE OF 135 DEGREES FAHRENHEIT THROUGH OUT PANS.
Location: Cook line
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED GROUND BEEF TESTING AT 116 DEGREES FAHRENHEIT AT UPPER PORTION OF PAN. LOWER PORTION OF PAN TESTING AT 143 DEGREES FAHRENHEIT. COOKED SHREDDED CHICKEN TESTING AT 121 DEGREES FAHRENHEIT AT UPPER PORTION OF PAN. LOWER PORTION OF PAN TESTING AT 139 DEGREES FAHRENHEIT. STIR PANS FREQUENTLY TO MAINTAIN TEMPERATURE DISTRIBUTION. MAINTAIN TEMPERATURE OF 135 DEGREES FAHRENHEIT THROUGH OUT PANS.
Location: Cook line
Equipment: Steam table
- 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 NOT CHANGING GLOVES WHEN MOVING BETWEEN TASKS. CONTAMINATING UTENSILS AND HANDLES ON COOLERS/COLD-TOPS.
- 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: EMPLOYEE DID NOT WASH HANDS BETWEEN GLOVE CHANGES. HANDS MUST BE WASHED BEFORE PUTTING ON NEW SET OF GLOVES, EACH AND EVERY TIME.
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: HOT WATER TEMPERATURE AT 3-BAY IS TESTING 88 DEGREES FAHRENHEIT. ADJUST TEMPERATURE TO MEET 110 DEGREES FAHRENHEIT. MAINTAIN.
Location: Basement
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN MEN'S RESTROOM AT HAND SINK. PROVIDE AND MAINTAIN SOAP AT ALL TIMES.
Location: Mens restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO TOILET PAPER AT TOILET IN MEN'S RESTROOM. PROVIDE AND MAINTAIN TOILET PAPER AT ALL TIMES.
Location: Mens restroom
|
02/14/2014 | Illness Complaint Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED GROUND BEEF TESTING AT 116 DEGREES FAHRENHEIT AT UPPER PORTION OF PAN. LOWER PORTION OF PAN TESTING AT 143 DEGREES FAHRENHEIT. COOKED SHREDDED CHICKEN TESTING AT 121 DEGREES FAHRENHEIT AT UPPER PORTION OF PAN. LOWER PORTION OF PAN TESTING AT 139 DEGREES FAHRENHEIT. STIR PANS FREQUENTLY TO MAINTAIN TEMPERATURE DISTRIBUTION. MAINTAIN TEMPERATURE OF 135 DEGREES FAHRENHEIT THROUGH OUT PANS.
Location: Cook line
Equipment: Steam table
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED GROUND BEEF TESTING AT 116 DEGREES FAHRENHEIT AT UPPER PORTION OF PAN. LOWER PORTION OF PAN TESTING AT 143 DEGREES FAHRENHEIT. COOKED SHREDDED CHICKEN TESTING AT 121 DEGREES FAHRENHEIT AT UPPER PORTION OF PAN. LOWER PORTION OF PAN TESTING AT 139 DEGREES FAHRENHEIT. STIR PANS FREQUENTLY TO MAINTAIN TEMPERATURE DISTRIBUTION. MAINTAIN TEMPERATURE OF 135 DEGREES FAHRENHEIT THROUGH OUT PANS.
Location: Cook line
Equipment: Steam table
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE NOT CHANGING GLOVES WHEN MOVING BETWEEN TASKS. CONTAMINATING UTENSILS AND HANDLES ON COOLERS/COLD-TOPS.
- 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: EMPLOYEE DID NOT WASH HANDS BETWEEN GLOVE CHANGES. HANDS MUST BE WASHED BEFORE PUTTING ON NEW SET OF GLOVES, EACH AND EVERY TIME.
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: HOT WATER TEMPERATURE AT 3-BAY IS TESTING 88 DEGREES FAHRENHEIT. ADJUST TEMPERATURE TO MEET 110 DEGREES FAHRENHEIT. MAINTAIN.
Location: Basement
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP IN MEN'S RESTROOM AT HAND SINK. PROVIDE AND MAINTAIN SOAP AT ALL TIMES.
Location: Mens restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO TOILET PAPER AT TOILET IN MEN'S RESTROOM. PROVIDE AND MAINTAIN TOILET PAPER AT ALL TIMES.
Location: Mens restroom
|
02/13/2014 | Illness Complaint |
- 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: EMPLOYEE DRINK STORED ON SHELF NEXT TO PREP TABLE. DO NOT STORE ON SHELF ABOVE FOOD. NO LID OR STRAW. PROVIDE. EMPLOYEE DRINK ON SHELF NEXT TO TORTILLAS. DO NOT STORE WITH FOOD.
Location: Kitchen
- 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: KITCHEN EMPLOYEE STORING PHONE IN KITCHEN ON COLD TOP CUTTING BOARD, IN BOWL. DISCONTINUE STORING PERSONAL ITEMS ON FOOD EQUIPMENT. DO NOT USE PHONE DURING FOOD HANDLING. DO NOT TOUCH PHONE WITH GLOVES ON HANDS.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: BEEF THAWING IN PREP SINK SUBMERGED UNDER WATER. ENSURE WATER IS RUNNING.
Location: Basement
Equipment: Prep sink
- 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 THERMOMETER IN WHITE REFRIGERATOR IN KITCHEN.
Location: Kitchen
Equipment: Cooler/freezer combo
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: ENSURE HAND SINK IS STOCKED WITH SOAP AND PAPERTOWELS.
Location: Basement
Equipment: Hand sink
|
11/26/2013 | Illness Complaint |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE WASHING AND RINSING EQUIPMENT, THEN PLACING ON DRYING RACKS. EQUIPMENT MUST BE PROPERLY SANITIZED AFTER WASHING/RINSING.
Location: Basement
Equipment: 3-bay
- 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: FLOOR SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Manufacturers instructions (corrected)
Warewashing machine not operated according to manufacturers instructions.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
Comments: DESCALE INTERIOR OF DISH MACHINE. MAINTAIN.
Location: Basement
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INTERIOR OF WALK-IN COOLER WALLS AND CEILING MADE OF FRP BOARD. WALLS AND CEILING ARE COMING APART AT THE SEAMS. REPAIR, REPLACE OR MAINTAIN.
Location: Basement
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD ITEMS IN CHEST FREEZER ARE NOT SEALED IN THEIR PACKAGE OR A CONTAINER. FOOD EXPOSED. KEEP ALL FOOD ITEMS COVERED AND/OR IN PLASTIC SEALABLE BAGGIES.
Location: Basement
Equipment: Chest freezer
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: DOORS AT MEN'S AND WOMEN'S RESTROOM NOT CLOSED COMPLETELY. SLIGHTLY OPEN. REPAIR SELF CLOSURES AS NEEDED. PLACE SIGN INSIDE ON RESTROOM DOOR INDICATING DOOR MUST BE FULLY SHUT.
Location: Womens restroom
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: DOORS AT MEN'S AND WOMEN'S RESTROOM NOT CLOSED COMPLETELY. SLIGHTLY OPEN. REPAIR SELF CLOSURES AS NEEDED. PLACE SIGN INSIDE ON RESTROOM DOOR INDICATING DOOR MUST BE FULLY SHUT.
Location: Mens restroom
|
11/11/2013 | Recheck |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE WASHING AND RINSING EQUIPMENT, THEN PLACING ON DRYING RACKS. EQUIPMENT MUST BE PROPERLY SANITIZED AFTER WASHING/RINSING.
Location: Basement
Equipment: 3-bay
- 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: FLOOR SOILED IN KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
- Manufacturers instructions
Warewashing machine not operated according to manufacturers instructions.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
Comments: DESCALE INTERIOR OF DISH MACHINE. MAINTAIN.
Location: Basement
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INTERIOR OF WALK-IN COOLER WALLS AND CEILING MADE OF FRP BOARD. WALLS AND CEILING ARE COMING APART AT THE SEAMS. REPAIR, REPLACE OR MAINTAIN.
Location: Basement
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD ITEMS IN CHEST FREEZER ARE NOT SEALED IN THEIR PACKAGE OR A CONTAINER. FOOD EXPOSED. KEEP ALL FOOD ITEMS COVERED AND/OR IN PLASTIC SEALABLE BAGGIES.
Location: Basement
Equipment: Chest freezer
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: DOORS AT MEN'S AND WOMEN'S RESTROOM NOT CLOSED COMPLETELY. SLIGHTLY OPEN. REPAIR SELF CLOSURES AS NEEDED. PLACE SIGN INSIDE ON RESTROOM DOOR INDICATING DOOR MUST BE FULLY SHUT.
Location: Womens restroom
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: DOORS AT MEN'S AND WOMEN'S RESTROOM NOT CLOSED COMPLETELY. SLIGHTLY OPEN. REPAIR SELF CLOSURES AS NEEDED. PLACE SIGN INSIDE ON RESTROOM DOOR INDICATING DOOR MUST BE FULLY SHUT.
Location: Mens restroom
|
11/04/2013 | Routine |
- 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: COOKED GROUND BEEF COMPLETELY COVERED, NO AREA FOR STEAM TO ESCAPE. PLASTIC WRAP IS WARPING AND COVERED IN CONDENSATION. COOL POTENTIALLY HAZARDOUS FOODS ACCORDING TO PROPER PROCEDURES.
Location: Basement
Equipment: Walk in cooler
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
- 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: EMPLOYEE EATING AT COLD-TOP COOLER ON MAKE LINE. EAT FOOD IN DESIGNATED AREAS ONLY.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT AND POULTRY STORED IMPROPERLY IN 1-DOOR COLD-TOP COOLER. STORE FOOD ITEMS ACCRODING TO HAZARD.
Location: Cook line
Equipment: Cold top
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFICATE OR SCHEDULE EXAM. 9/3/2013: EXAM SCHEDULED FOR SEPTEMBER. RECHECK IN 6 WEEKS. 10/29/2013: CERTIFICATE UPDATED.
- Laundering frequency (corrected)
Inadaquate laundering frequency.
Correction: Launder at appropriate intervals and when contaminated.
Comments: EMPLOYEE APRON SOILED. LAUNDER FREQUENTLY AND PROVIDE EXTRA APRONS IF NEEDED.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEYS AND CELL PHONE STORED ON SHELF WITH SANITIZED EQUIPMENT. MOVE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Basement
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL BASEMENT FLOOR.
Location: Basement
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: PROVIDE TOILET PAPER IN BASEMENT RESTROOM.
Location: Basement
|
10/29/2013 | Recheck |
| No violation noted during this evaluation. | 09/24/2013 | Illness Complaint |
- 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: COOKED GROUND BEEF COMPLETELY COVERED, NO AREA FOR STEAM TO ESCAPE. PLASTIC WRAP IS WARPING AND COVERED IN CONDENSATION. COOL POTENTIALLY HAZARDOUS FOODS ACCORDING TO PROPER PROCEDURES.
Location: Basement
Equipment: Walk in cooler
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
- 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: EMPLOYEE EATING AT COLD-TOP COOLER ON MAKE LINE. EAT FOOD IN DESIGNATED AREAS ONLY.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT AND POULTRY STORED IMPROPERLY IN 1-DOOR COLD-TOP COOLER. STORE FOOD ITEMS ACCRODING TO HAZARD.
Location: Cook line
Equipment: Cold top
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFICATE OR SCHEDULE EXAM. 9/3/2013: EXAM SCHEDULED FOR SEPTEMBER. RECHECK IN 6 WEEKS.
- Laundering frequency (corrected)
Inadaquate laundering frequency.
Correction: Launder at appropriate intervals and when contaminated.
Comments: EMPLOYEE APRON SOILED. LAUNDER FREQUENTLY AND PROVIDE EXTRA APRONS IF NEEDED.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEYS AND CELL PHONE STORED ON SHELF WITH SANITIZED EQUIPMENT. MOVE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Basement
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL BASEMENT FLOOR.
Location: Basement
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: PROVIDE TOILET PAPER IN BASEMENT RESTROOM.
Location: Basement
|
09/11/2013 | Recheck |
- 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: COOKED GROUND BEEF COMPLETELY COVERED, NO AREA FOR STEAM TO ESCAPE. PLASTIC WRAP IS WARPING AND COVERED IN CONDENSATION. COOL POTENTIALLY HAZARDOUS FOODS ACCORDING TO PROPER PROCEDURES.
Location: Basement
Equipment: Walk in cooler
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
- 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: EMPLOYEE EATING AT COLD-TOP COOLER ON MAKE LINE. EAT FOOD IN DESIGNATED AREAS ONLY.
Location: Cook line
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT AND POULTRY STORED IMPROPERLY IN 1-DOOR COLD-TOP COOLER. STORE FOOD ITEMS ACCRODING TO HAZARD.
Location: Cook line
Equipment: Cold top
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFICATE OR SCHEDULE EXAM. 9/3/2013: EXAM SCHEDULED FOR SEPTEMBER. RECHECK IN 6 WEEKS.
- Laundering frequency (corrected)
Inadaquate laundering frequency.
Correction: Launder at appropriate intervals and when contaminated.
Comments: EMPLOYEE APRON SOILED. LAUNDER FREQUENTLY AND PROVIDE EXTRA APRONS IF NEEDED.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEYS AND CELL PHONE STORED ON SHELF WITH SANITIZED EQUIPMENT. MOVE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Basement
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL BASEMENT FLOOR.
Location: Basement
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: PROVIDE TOILET PAPER IN BASEMENT RESTROOM.
Location: Basement
|
09/03/2013 | Recheck |
- 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: COOKED GROUND BEEF COMPLETELY COVERED, NO AREA FOR STEAM TO ESCAPE. PLASTIC WRAP IS WARPING AND COVERED IN CONDENSATION. COOL POTENTIALLY HAZARDOUS FOODS ACCORDING TO PROPER PROCEDURES.
Location: Basement
Equipment: Walk in cooler
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT AND POULTRY STORED IMPROPERLY IN 1-DOOR COLD-TOP COOLER. STORE FOOD ITEMS ACCRODING TO HAZARD.
Location: Cook line
Equipment: Cold top
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFICATE OR SCHEDULE EXAM.
- Laundering frequency (corrected)
Inadaquate laundering frequency.
Correction: Launder at appropriate intervals and when contaminated.
Comments: EMPLOYEE APRON SOILED. LAUNDER FREQUENTLY AND PROVIDE EXTRA APRONS IF NEEDED.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEYS AND CELL PHONE STORED ON SHELF WITH SANITIZED EQUIPMENT. MOVE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Basement
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL BASEMENT FLOOR.
Location: Basement
- Toilet paper (corrected)
No toilet paper provided .
Correction: Provide toilet paper.
Comments: PROVIDE TOILET PAPER IN BASEMENT RESTROOM.
Location: Basement
|
08/15/2013 | Recheck |
- 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: COOKED GROUND BEEF COMPLETELY COVERED, NO AREA FOR STEAM TO ESCAPE. PLASTIC WRAP IS WARPING AND COVERED IN CONDENSATION. COOL POTENTIALLY HAZARDOUS FOODS ACCORDING TO PROPER PROCEDURES.
Location: Basement
Equipment: Walk in cooler
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. WASH HANDS PRIOR TO PUTTING ON GLOVES, EACH AND EVERY TIME.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW MEAT AND POULTRY STORED IMPROPERLY IN 1-DOOR COLD-TOP COOLER. STORE FOOD ITEMS ACCRODING TO HAZARD.
Location: Cook line
Equipment: Cold top
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROVIDE UPDATED CERTIFICATE OR SCHEDULE EXAM.
- Laundering frequency
Inadaquate laundering frequency.
Correction: Launder at appropriate intervals and when contaminated.
Comments: EMPLOYEE APRON SOILED. LAUNDER FREQUENTLY AND PROVIDE EXTRA APRONS IF NEEDED.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: KEYS AND CELL PHONE STORED ON SHELF WITH SANITIZED EQUIPMENT. MOVE PERSONAL ITEMS AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Basement
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL BASEMENT FLOOR.
Location: Basement
- Toilet paper
No toilet paper provided .
Correction: Provide toilet paper.
Comments: PROVIDE TOILET PAPER IN BASEMENT RESTROOM.
Location: Basement
|
08/06/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: LOWER PORTION OF GROUND BEEF TESTING AT 156 DEGREES FAHRENHEIT ON STEAM TABLE. UPPER PORTION TESTING AT 117 DEGREES FAHRENHEIT. FREQUENTLY STIR FOODS ON STEAM TABLE TO MAINTAIN FOO TEMPERATURES OF 135 DEGREES OR ABOVE.
Location: Cook line
Equipment: Steam table
- 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: TRAIN EMPLOYEES ON PROPER GLOVE USE.EMPLOYEE WEARING GLOVES ON COOKLINE HANDLED RAW CHICKEN AND THEN RAW BEEF WITHOUT CHANGING GLOVES. PROCEEDED TO TOUCH UTENSILS AND DOORS ON COLD-TOP. FOOD AND SURFACES CONTAMINATED. HANDS SHOULD HAVE BEEN WASHED AND GLOVES REPLACED AFTER EACH TASK. SUGGEST UTENSILS BE USED TO HANDLE RAW POULTRY AND MEAT.
- 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 RINSED HANDS IN HAND SINK AND DID NOT USE SOAP, WATER OR HAND TOWEL. HANDS SHALL BE WASHED FOLLOWING PROCEDURE WHEN THEY BECOME CONTAMINATED OR BEFORE PUTTING ON GLOVES.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZING SOLUTION TESTING AT 200+ PPM, TOO STRONG. DISCARD AND REMAKE SOLUTION. MAINTAIN BETWEEIN 50-100 PPM.
Location: Cook line
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZING SOLUTION TESTING AT 200+ PPM, TOO STRONG. DISCARD AND REMAKE SOLUTION. MAINTAIN BETWEEIN 50-100 PPM.
Location: Wait staff area
- Soiled outer clothing (corrected)
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEE APRON HEAVILY SOILED. CHANGE APRONS WHEN THEY BECOME SOILED.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGED GROUND BEEF THAWING IN LARGE POT OF WATER. WATER IS STAGNANT. THAW MEAT USING PROPER METHODS.
Location: Three bay area
Equipment: 3-bay
|
04/17/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: LOWER PORTION OF GROUND BEEF TESTING AT 156 DEGREES FAHRENHEIT ON STEAM TABLE. UPPER PORTION TESTING AT 117 DEGREES FAHRENHEIT. FREQUENTLY STIR FOODS ON STEAM TABLE TO MAINTAIN FOO TEMPERATURES OF 135 DEGREES OR ABOVE.
Location: Cook line
Equipment: Steam table
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: TRAIN EMPLOYEES ON PROPER GLOVE USE.EMPLOYEE WEARING GLOVES ON COOKLINE HANDLED RAW CHICKEN AND THEN RAW BEEF WITHOUT CHANGING GLOVES. PROCEEDED TO TOUCH UTENSILS AND DOORS ON COLD-TOP. FOOD AND SURFACES CONTAMINATED. HANDS SHOULD HAVE BEEN WASHED AND GLOVES REPLACED AFTER EACH TASK. SUGGEST UTENSILS BE USED TO HANDLE RAW POULTRY AND MEAT.
- 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 RINSED HANDS IN HAND SINK AND DID NOT USE SOAP, WATER OR HAND TOWEL. HANDS SHALL BE WASHED FOLLOWING PROCEDURE WHEN THEY BECOME CONTAMINATED OR BEFORE PUTTING ON GLOVES.
Location: Cook line
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 SANITIZING SOLUTION TESTING AT 200+ PPM, TOO STRONG. DISCARD AND REMAKE SOLUTION. MAINTAIN BETWEEIN 50-100 PPM.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZING SOLUTION TESTING AT 200+ PPM, TOO STRONG. DISCARD AND REMAKE SOLUTION. MAINTAIN BETWEEIN 50-100 PPM.
Location: Wait staff area
- Soiled outer clothing
Employee wearing soiled outer clothing.
Correction: Food employees shall wear clean outer clothing.
Comments: EMPLOYEE APRON HEAVILY SOILED. CHANGE APRONS WHEN THEY BECOME SOILED.
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGED GROUND BEEF THAWING IN LARGE POT OF WATER. WATER IS STAGNANT. THAW MEAT USING PROPER METHODS.
Location: Three bay area
Equipment: 3-bay
|
04/09/2013 | Routine |
- 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: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES.
- 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: SANITIZER TESTING AT 200+ PPM. MAINTAIN BLEACH SOLUTION BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER TESTING AT 200+ PPM. MAINTAIN BLEACH SOLUTION BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Wait staff area
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: WIPING CLOTHS IN SANITIZER BUCKET IN KITCHEN ARE HEAVILY SOILED. REMOVE AND REPLACE WITH FRESH CLEAN CLOTHS.
Location: Kitchen
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: WALLS ARE SEPERATING AT THE SEAMS INSIDE THE WALK-IN COOLER. REPAIR. COOLER MAY NEED REPLACED.
Location: Basement
Equipment: Walk in cooler
|
04/03/2013 | Recheck |
- 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: EMPLOYEE DID NOT WASH HANDS PRIOR TO PUTTING ON GLOVES.
- 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: SANITIZER TESTING AT 200+ PPM. MAINTAIN BLEACH SOLUTION BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER TESTING AT 200+ PPM. MAINTAIN BLEACH SOLUTION BETWEEN 50-100 PPM. USE TEST STRIPS TO VERIFY CONCENTRATION.
Location: Wait staff area
- Wiping cloths / clean
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: WIPING CLOTHS IN SANITIZER BUCKET IN KITCHEN ARE HEAVILY SOILED. REMOVE AND REPLACE WITH FRESH CLEAN CLOTHS.
Location: Kitchen
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: WALLS ARE SEPERATING AT THE SEAMS INSIDE THE WALK-IN COOLER. REPAIR. COOLER MAY NEED REPLACED.
Location: Basement
Equipment: Walk in cooler
|
03/27/2013 | Routine |
- Toxic material(s) separation (corrected)
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).
Comments: STERNOS STORED ABOVED SPONGES IN DRY STORAGE AREA. STORE WITH OTHER CHEMICALS, AWAY FROM DRY GOODS.
Location: Basement
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: FROZEN RAW BEEF PATTIES STORED ABOVE FROZEN VEGETABLES. STORE BEEF PATTIES BELOW LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Basement
Equipment: reach in freezer
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FAN UNIT LEAKING WATER INTO TRAY OF CHICKEN THAWING. REMOVE TRAY TO A DRY LOCATION. DO NOT STORE ANY ITEM UNDER THE FAN UNIT.
Location: Basement
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZERS IN WAIT STAFF AREA TESTED TOO HIGH, 200+ PPM. MAINTAIN BETWEEN 50-100 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: WHEN MANUALLY WASHING DISHES AND EQUIPMENT, WASH, RINSE, AND SANITIZE. SET UP BAYS OF SINKS PROPERLY. USE MANUAL SANITIZER.
Location: Basement
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 12/19/2012: EXAM SCHEDULED TODAY. TEST IS NEXT WEEK. WILL VERIFY AT NEXT INSPECTION.
- 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: LARGE CONTAINERS OF FOOD IN WALK-IN COOLER ARE NOT LABELED WITH CONTENTS NAME. LABEL CONTAINERS.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS INSIDE ALL COOLERS IN KITCHEN. MAINTAIN.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Basement
Equipment: Prep sink
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
Equipment: Wire shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF FOOD STORED WITHOUT LIDS. COVER ALL FOODS.
Location: Basement
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FRIED ICE CREAM IN REACH-IN FREEZER WITH WRAP OR USE A CONTAINER WITH A LID FOR STORAGE. DO NOT STORE UNCOVERED.
Location: Basement
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKING FAUCET AT 3-BAY SINK.
Location: Basement
Equipment: 3-bay
|
03/22/2013 | Recheck |
- Toxic material(s) separation (corrected)
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).
Comments: STERNOS STORED ABOVED SPONGES IN DRY STORAGE AREA. STORE WITH OTHER CHEMICALS, AWAY FROM DRY GOODS.
Location: Basement
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: FROZEN RAW BEEF PATTIES STORED ABOVE FROZEN VEGETABLES. STORE BEEF PATTIES BELOW LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Basement
Equipment: reach in freezer
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FAN UNIT LEAKING WATER INTO TRAY OF CHICKEN THAWING. REMOVE TRAY TO A DRY LOCATION. DO NOT STORE ANY ITEM UNDER THE FAN UNIT.
Location: Basement
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZERS IN WAIT STAFF AREA TESTED TOO HIGH, 200+ PPM. MAINTAIN BETWEEN 50-100 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: WHEN MANUALLY WASHING DISHES AND EQUIPMENT, WASH, RINSE, AND SANITIZE. SET UP BAYS OF SINKS PROPERLY. USE MANUAL SANITIZER.
Location: Basement
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 12/19/2012: EXAM SCHEDULED TODAY. TEST IS NEXT WEEK. WILL VERIFY AT NEXT INSPECTION.
- 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: LARGE CONTAINERS OF FOOD IN WALK-IN COOLER ARE NOT LABELED WITH CONTENTS NAME. LABEL CONTAINERS.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS INSIDE ALL COOLERS IN KITCHEN. MAINTAIN.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Basement
Equipment: Prep sink
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
Equipment: Wire shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF FOOD STORED WITHOUT LIDS. COVER ALL FOODS.
Location: Basement
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FRIED ICE CREAM IN REACH-IN FREEZER WITH WRAP OR USE A CONTAINER WITH A LID FOR STORAGE. DO NOT STORE UNCOVERED.
Location: Basement
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKING FAUCET AT 3-BAY SINK.
Location: Basement
Equipment: 3-bay
|
01/03/2013 | Recheck |
- Toxic material(s) separation (corrected)
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).
Comments: STERNOS STORED ABOVED SPONGES IN DRY STORAGE AREA. STORE WITH OTHER CHEMICALS, AWAY FROM DRY GOODS.
Location: Basement
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: FROZEN RAW BEEF PATTIES STORED ABOVE FROZEN VEGETABLES. STORE BEEF PATTIES BELOW LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Basement
Equipment: reach in freezer
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FAN UNIT LEAKING WATER INTO TRAY OF CHICKEN THAWING. REMOVE TRAY TO A DRY LOCATION. DO NOT STORE ANY ITEM UNDER THE FAN UNIT.
Location: Basement
Equipment: Walk in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZERS IN WAIT STAFF AREA TESTED TOO HIGH, 200+ PPM. MAINTAIN BETWEEN 50-100 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: WHEN MANUALLY WASHING DISHES AND EQUIPMENT, WASH, RINSE, AND SANITIZE. SET UP BAYS OF SINKS PROPERLY. USE MANUAL SANITIZER.
Location: Basement
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 12/19/2012: EXAM SCHEDULED TODAY. TEST IS NEXT WEEK. WILL VERIFY AT NEXT INSPECTION.
- 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: LARGE CONTAINERS OF FOOD IN WALK-IN COOLER ARE NOT LABELED WITH CONTENTS NAME. LABEL CONTAINERS.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE THERMOMETERS INSIDE ALL COOLERS IN KITCHEN. MAINTAIN.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Basement
Equipment: Prep sink
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
Equipment: Wire shelving
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF FOOD STORED WITHOUT LIDS. COVER ALL FOODS.
Location: Basement
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FRIED ICE CREAM IN REACH-IN FREEZER WITH WRAP OR USE A CONTAINER WITH A LID FOR STORAGE. DO NOT STORE UNCOVERED.
Location: Basement
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKING FAUCET AT 3-BAY SINK.
Location: Basement
Equipment: 3-bay
|
12/28/2012 | Recheck |
- Toxic material(s) separation
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).
Comments: STERNOS STORED ABOVED SPONGES IN DRY STORAGE AREA. STORE WITH OTHER CHEMICALS, AWAY FROM DRY GOODS.
Location: Basement
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: FROZEN RAW BEEF PATTIES STORED ABOVE FROZEN VEGETABLES. STORE BEEF PATTIES BELOW LESS POTENTIALLY HAZARDOUS FOOD ITEMS.
Location: Basement
Equipment: reach in freezer
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: FAN UNIT LEAKING WATER INTO TRAY OF CHICKEN THAWING. REMOVE TRAY TO A DRY LOCATION. DO NOT STORE ANY ITEM UNDER THE FAN UNIT.
Location: Basement
Equipment: Walk in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZERS IN WAIT STAFF AREA TESTED TOO HIGH, 200+ PPM. MAINTAIN BETWEEN 50-100 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: WHEN MANUALLY WASHING DISHES AND EQUIPMENT, WASH, RINSE, AND SANITIZE. SET UP BAYS OF SINKS PROPERLY. USE MANUAL SANITIZER.
Location: Basement
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 12/19/2012: EXAM SCHEDULED TODAY. TEST IS NEXT WEEK. WILL VERIFY AT NEXT INSPECTION.
- 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: LARGE CONTAINERS OF FOOD IN WALK-IN COOLER ARE NOT LABELED WITH CONTENTS NAME. LABEL CONTAINERS.
- 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 THERMOMETERS INSIDE ALL COOLERS IN KITCHEN. MAINTAIN.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Basement
Equipment: Prep sink
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
Equipment: Wire shelving
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. DISCONTINUE USING PAPER TOWELS AS DRAIN STOPPERS AT PREP SINK. USE DRAIN STOPPER ONLY. REPLACE IF NO LONGER WORKING. 2. REMOVE CARDBOARD FROM WIRE SHELVING IN WALK-IN COOLER. 3. SEAL WALK-IN COOLER WALLS TO SMOOTH AND EASILY CLEANABLE CONDITION.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CONTAINERS OF FOOD STORED WITHOUT LIDS. COVER ALL FOODS.
Location: Basement
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER FRIED ICE CREAM IN REACH-IN FREEZER WITH WRAP OR USE A CONTAINER WITH A LID FOR STORAGE. DO NOT STORE UNCOVERED.
Location: Basement
Equipment: reach in freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKING FAUCET AT 3-BAY SINK.
Location: Basement
Equipment: 3-bay
|
12/19/2012 | Routine |
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. HANDS ARE ALWAYS TO BE WASHED PRIOR TO PUTTING ON GLOVES.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF UNCOVERED STORED BELOW RAW CHICKEN UNCOVERED.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR OF SMALL COLD-TOP COOLER.
Location: Kitchen
Equipment: Cold top
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PAINT OR SEAL ALL WALLS IN DRY GOODS AREA.
Location: Basement
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN CHICKEN BEING THAWED IN A CONTAINER OF STILL WATER. WHEN THAWING FROZEN MEAT, REFRIGERATE OR PLACE FROZEN MEAT IN A CONTAINER UNDER RUNNING WATER AT 70 DEGREES.
Location: Basement
Equipment: 3-bay
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS UNCOVERED IN COOLER BENEATH THE COLD-TOP. KEEP FOOD ITEMS COVERED WHEN NOT IN USE.
Location: Kitchen
Equipment: Cold top
|
10/02/2012 | Recheck |
- 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: EMPLOYEE DID NOT WASH HANDS BEFORE PUTTING ON GLOVES. HANDS ARE ALWAYS TO BE WASHED PRIOR TO PUTTING ON GLOVES.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW BEEF UNCOVERED STORED BELOW RAW CHICKEN UNCOVERED.
Location: Kitchen
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE INTERIOR OF SMALL COLD-TOP COOLER.
Location: Kitchen
Equipment: Cold top
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: PAINT OR SEAL ALL WALLS IN DRY GOODS AREA.
Location: Basement
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN CHICKEN BEING THAWED IN A CONTAINER OF STILL WATER. WHEN THAWING FROZEN MEAT, REFRIGERATE OR PLACE FROZEN MEAT IN A CONTAINER UNDER RUNNING WATER AT 70 DEGREES.
Location: Basement
Equipment: 3-bay
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOODS UNCOVERED IN COOLER BENEATH THE COLD-TOP. KEEP FOOD ITEMS COVERED WHEN NOT IN USE.
Location: Kitchen
Equipment: Cold top
|
09/25/2012 | Routine |
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ROLLING CART HOLDING PLASTIC DRINKING CUPS IS SOILED. CLEAN AND SANITIZE BOTH SHELVES. MAINTAIN.
Location: Wait staff area
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: PROVIDE SECONDARY CONTAINER FOR TORTILLA CHIP SCOOP.
Location: Wait staff area
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. HOLE IN WALL BEING WIRE SHELVING UNIT. REPAIR HOLE IN WALL TO A SMOOTH AND EASILY CLEANABLE. 6/25/2012: CORRECTED.2. PATCHES OF WALL AND CEILING ARE STARTING TO SEPERATE IN THE WALK-IN COOLER. 6/25/2012: WALK-IN COOLER BEING REPLACED WITH NEW UNIT.
Location: Basement
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. HOLE IN WALL BEING WIRE SHELVING UNIT. REPAIR HOLE IN WALL TO A SMOOTH AND EASILY CLEANABLE. 6/25/2012: CORRECTED.2. PATCHES OF WALL AND CEILING ARE STARTING TO SEPERATE IN THE WALK-IN COOLER. 6/25/2012: WALK-IN COOLER BEING REPLACED WITH NEW UNIT.
Location: Walk-in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS IN COOLERS WHEN NOT IN USE. DURING BUSY COOKING PERIODS COVER MAY BE REMOVED, BUT COVER ONCE RUSH IS OVER.
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS IN COOLERS WHEN NOT IN USE. DURING BUSY COOKING PERIODS COVER MAY BE REMOVED, BUT COVER ONCE RUSH IS OVER.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOVE SHELVES IN WALK-IN COOLER AND CLEAN ENTIRE FLOOR IN WALK-IN COOLER. FOOD DEBRIS BUILD-UP.
Location: Walk-in cooler
|
06/25/2012 | Recheck |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: ROLLING CART HOLDING PLASTIC DRINKING CUPS IS SOILED. CLEAN AND SANITIZE BOTH SHELVES. MAINTAIN.
Location: Wait staff area
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: PROVIDE SECONDARY CONTAINER FOR TORTILLA CHIP SCOOP.
Location: Wait staff area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. HOLE IN WALL BEING WIRE SHELVING UNIT. REPAIR HOLE IN WALL TO A SMOOTH AND EASILY CLEANABLE CONDITION. 2. PATCHES OF WALL AND CEILING ARE STARTING TO SEPERATE IN THE WALK-IN COOLER.
Location: Basement
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. HOLE IN WALL BEING WIRE SHELVING UNIT. REPAIR HOLE IN WALL TO A SMOOTH AND EASILY CLEANABLE CONDITION. 2. PATCHES OF WALL AND CEILING ARE STARTING TO SEPERATE IN THE WALK-IN COOLER.
Location: Walk-in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS IN COOLERS WHEN NOT IN USE. DURING BUSY COOKING PERIODS COVER MAY BE REMOVED, BUT COVER ONCE RUSH IS OVER.
Location: Kitchen
Equipment: Cold top
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: COVER ALL FOOD ITEMS IN COOLERS WHEN NOT IN USE. DURING BUSY COOKING PERIODS COVER MAY BE REMOVED, BUT COVER ONCE RUSH IS OVER.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOVE SHELVES IN WALK-IN COOLER AND CLEAN ENTIRE FLOOR IN WALK-IN COOLER. FOOD DEBRIS BUILD-UP.
Location: Walk-in cooler
|
06/18/2012 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DEAD ROACH FOUND IN DINING. DEAD ROACH FOUND ON DRY GOODS SHELF. CLEAN AND SANITIZE AREAS AND MAINTAIN. MAINTAIN ALL FOOD IN CONTAINERS WITH LIDS OR IN SEALABLE BAGS. REMOVE ALL FOOD WASTE AND TRASH FROM FACILITLY EVERY NIGHT WHEN CLOSING. WASH, RINSE AND SANITIZE/USE DISHMACHINE TO SANITIZE ALL SOILED DISHES BEFORE CLOSING. SEAL ALL HOLES IN WALLS. CONTINUE SERVICE TWICE A MONTH. 2/14/2012: CONTINUE ROUTINE AS STATED ABOVE.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REAPPLY COVE MOLDING IN BASEMENT LEVEL.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FILL ALL HOLES IN WALLS, ETC.
|
03/14/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DEAD ROACH FOUND IN DINING. DEAD ROACH FOUND ON DRY GOODS SHELF. CLEAN AND SANITIZE AREAS AND MAINTAIN. MAINTAIN ALL FOOD IN CONTAINERS WITH LIDS OR IN SEALABLE BAGS. REMOVE ALL FOOD WASTE AND TRASH FROM FACILITLY EVERY NIGHT WHEN CLOSING. WASH, RINSE AND SANITIZE/USE DISHMACHINE TO SANITIZE ALL SOILED DISHES BEFORE CLOSING. SEAL ALL HOLES IN WALLS. CONTINUE SERVICE TWICE A MONTH. 2/14/2012: CONTINUE ROUTINE AS STATED ABOVE.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REAPPLY COVE MOLDING IN BASEMENT LEVEL.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FILL ALL HOLES IN WALLS, ETC.
|
02/14/2012 | Non-Illness Complaint Recheck |
- 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 THERMOMETER IN WHITE FRIGIDAIRE REFRIGERATOR/FREEZER COMBO.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SEAL FRP BOARD IN WALK-IN COOLER.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN EMPLOYEE RESTROOM.
|
02/14/2012 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DEAD ROACH FOUND IN DINING. DEAD ROACH FOUND ON DRY GOODS SHELF. CLEAN AND SANITIZE AREAS AND MAINTAIN. MAINTAIN ALL FOOD IN CONTAINERS WITH LIDS OR IN SEALABLE BAGS. REMOVE ALL FOOD WASTE AND TRASH FROM FACILITLY EVERY NIGHT WHEN CLOSING. WASH, RINSE AND SANITIZE/USE DISHMACHINE TO SANITIZE ALL SOILED DISHES BEFORE CLOSING. SEAL ALL HOLES IN WALLS. CONTINUE SERVICE TWICE A MONTH.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REAPPLY COVE MOLDING IN BASEMENT LEVEL.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: FILL ALL HOLES IN WALLS, ETC.
|
02/06/2012 | Non-Illness Complaint |
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