- Cold holding (corrected)
1. Salad prep. refrigerator is not cold enough for potentially hazardous food storage. Take measurs to ensure potentially hazardous food being held cold is maintained at 41 degrees F or lower. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Walls, floors, etc/soiled (corrected)
1. Clean the underside of walk-in refrigerator door handle. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Two of the bottom doors of salad prep. refrigerator are not staying closed. The magnetic strip of door seal is missing. Repair the doors so they seal properly. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Equipment repair
1. Two of the bottom doors of salad prep. refrigerator are not staying closed. The magnetic strip of door seal is missing. Repair the doors so they seal properly. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
1. Clean the underside of door handles on salad prep. refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
08/08/2014 | Illness Complaint Recheck |
- Cold holding
1. Salad prep. refrigerator is not cold enough for potentially hazardous food storage. Take measurs to ensure potentially hazardous food being held cold is maintained at 41 degrees F or lower. Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
- Walls, floors, etc/soiled
1. Clean the underside of walk-in refrigerator door handle. Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
- Equipment repair
1. Two of the bottom doors of salad prep. refrigerator are not staying closed. The magnetic strip of door seal is missing. Repair the doors so they seal properly. Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
1. Clean the underside of door handles on salad prep. refrigerator. Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
08/01/2014 | Illness Complaint |
- 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: PLEASE STORE RAW CHICKEN BELOW COOKED FOODS AND RAW PRODUCE
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: PLEASE COOL FOODS USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
07/16/2014 | 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: PLEASE STORE RAW CHICKEN BELOW COOKED FOODS AND RAW PRODUCE
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: PLEASE COOL FOODS USING ONE OF THE ABOVE METHODS
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
|
07/09/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
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.
Location: Walk-in cooler
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN EXTERIOR OF FRYERS
Location: Cook line
- 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: PLEASE USE A SCOOP WITH A HANDLE FOR ALL BULK FOODS, AND MAKE SURE THE HANDLE STAYS UP AND OUT OF THE FOOD
Location: Kitchen
|
03/25/2014 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE LABEL ALL CHEMICAL SPRAY BOTTLES
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.
Location: Walk-in cooler
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: PLEASE CLEAN EXTERIOR OF FRYERS
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE USE A SCOOP WITH A HANDLE FOR ALL BULK FOODS, AND MAKE SURE THE HANDLE STAYS UP AND OUT OF THE FOOD
Location: Kitchen
|
03/17/2014 | 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE KEEP ALL PERSONAL BEVERAGES BELOW OR SEPARATE FROM FOOD PREP AND STORAGE AREAS
Location: Kitchen
- 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: PLEASE STORE RAW MEATS, SUCH AS BEEF AND CHICKEN, BELOW COOKED FOODS
Location: Walk-in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE DO NOT STORE POTS OF FOOD ON FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN MAKE TABLE COOLER, INTERIOR AND EXTERIOR HANDLES
Location: Cook line
Equipment: Make table cooler
|
11/18/2013 | Recheck |
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE KEEP ALL PERSONAL BEVERAGES BELOW OR SEPARATE FROM FOOD PREP AND STORAGE AREAS
Location: Kitchen
- 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: PLEASE STORE RAW MEATS, SUCH AS BEEF AND CHICKEN, BELOW COOKED FOODS
Location: Walk-in cooler
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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: PLEASE DO NOT STORE POTS OF FOOD ON FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN MAKE TABLE COOLER, INTERIOR AND EXTERIOR HANDLES
Location: Cook line
Equipment: Make table cooler
|
11/12/2013 | Recheck |
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: PLEASE KEEP ALL PERSONAL BEVERAGES BELOW OR SEPARATE FROM FOOD PREP AND STORAGE AREAS
Location: Kitchen
- 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: PLEASE STORE RAW MEATS, SUCH AS BEEF AND CHICKEN, BELOW COOKED FOODS
Location: Walk-in cooler
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Food storage (corrected on site)
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: PLEASE DO NOT STORE POTS OF FOOD ON FLOOR
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN MAKE TABLE COOLER, INTERIOR AND EXTERIOR HANDLES
Location: Cook line
Equipment: Make table cooler
|
11/04/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: UNCOOKED MEATS STORED IN REACH IN COOLER AT 50 DEGREES. PLEASE MOVE FOOD TO WALK IN COOLER AND ENSURE HOLDING TEMPERATURES OF 41 DEGREES F
Location: Kitchen
- 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: EMPLOYEES MUST WASH HANDS AFTER PUTTING ON A NEW PAIR OF GLOVES
- 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: EMPLOYEE BEVERAGE ON SHELF ABOVE BOWLS OF SALSA. PLEASE STORE SEPARATE OR BELOW.
Location: Kitchen (front)
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN COOLER ACCROSS FROM THE COOK LINE NOT MAINTAINING FOOD TEMPERATURES OF 41 DEGREES OR BELOW
Location: Kitchen
Equipment: Reach in cooler
- 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: STORE BULK SCOOPS WITH HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
07/22/2013 | Recheck |
- 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: UNCOOKED MEATS STORED IN REACH IN COOLER AT 50 DEGREES. PLEASE MOVE FOOD TO WALK IN COOLER AND ENSURE HOLDING TEMPERATURES OF 41 DEGREES F
Location: Kitchen
- 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: EMPLOYEES MUST WASH HANDS AFTER PUTTING ON A NEW PAIR OF GLOVES
- 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: EMPLOYEE BEVERAGE ON SHELF ABOVE BOWLS OF SALSA. PLEASE STORE SEPARATE OR BELOW.
Location: Kitchen (front)
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN COOLER ACCROSS FROM THE COOK LINE NOT MAINTAINING FOOD TEMPERATURES OF 41 DEGREES OR BELOW
Location: Kitchen
Equipment: Reach in cooler
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: STORE BULK SCOOPS WITH HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
07/16/2013 | 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF 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 EGGS AND RAW SHRIMP STORED ABOVE BOX OF LEMONS IN WALK-IN COOLER. PLEASE KEEP RAW ANIMAL PRODUCTS BELOW COOKED FOODS AND RAW PRODUCE.
Location: Walk-in cooler
- 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: UTENSIL IN BAR HANDSINK. PLEASE DO NOT STORE ANY ITEMS IN HANDSINKS.
Location: Bar
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: LARGE, DEEP CONTAINER OF GROUND BEEF COOLING ON PREP TABLE. PLEASE SEPARATE INTO SMALLER, SHALLOWER PANS TO COOL
Location: Kitchen
- 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: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
|
03/14/2013 | Recheck |
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: RAW EGGS AND RAW SHRIMP STORED ABOVE BOX OF LEMONS IN WALK-IN COOLER. PLEASE KEEP RAW ANIMAL PRODUCTS BELOW COOKED FOODS AND RAW PRODUCE.
Location: Walk-in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: UTENSIL IN BAR HANDSINK. PLEASE DO NOT STORE ANY ITEMS IN HANDSINKS.
Location: Bar
Equipment: Hand sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: LARGE, DEEP CONTAINER OF GROUND BEEF COOLING ON PREP TABLE. PLEASE SEPARATE INTO SMALLER, SHALLOWER PANS TO COOL
Location: Kitchen
- 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: PLEASE THAW USING ONE OF THE ABOVE METHODS
Location: Kitchen
|
03/07/2013 | Routine |
- 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 SANITIZER CONCENTRATION TOO LOW
Location: Kitchen
|
12/12/2012 | Illness Complaint Recheck |
- 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: IN-PLACE SANITIZER CONCENTRATION TOO LOW
Location: Kitchen
|
12/04/2012 | Illness Complaint |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE IN BAR AREA. PLEASE LABEL ALL BOTTLES
Location: Bar
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF 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 AND RAW CHICKEN STORED ABOVE COOKED, UNCOVERED FOOD. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOOD.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- 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: PLEASE DO NOT STORE ITEMS IN THE HANDSINK. USE FOR HANDWASHING ONLY
Location: Bar
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 SANITIZER CONCENTRATION TOO LOW (the bucket underneath the handsink in the kitchen)
Location: Kitchen
- 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: PLEASE STORE PERSONAL FOOD/DRINK BELOW OR SEPARATE FROM FOOD USED FOR COOKING/SALE
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE SCOOPS WITH THE HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
11/16/2012 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE IN BAR AREA. PLEASE LABEL ALL BOTTLES
Location: Bar
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF 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 AND RAW CHICKEN STORED ABOVE COOKED, UNCOVERED FOOD. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOOD.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- 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: PLEASE DO NOT STORE ITEMS IN THE HANDSINK. USE FOR HANDWASHING ONLY
Location: Bar
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 SANITIZER CONCENTRATION TOO LOW (the bucket underneath the handsink in the kitchen)
Location: Kitchen
- 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: PLEASE STORE PERSONAL FOOD/DRINK BELOW OR SEPARATE FROM FOOD USED FOR COOKING/SALE
Location: Kitchen
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE SCOOPS WITH THE HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
11/09/2012 | Recheck |
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE IN BAR AREA. PLEASE LABEL ALL BOTTLES
Location: Bar
- 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: EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON A NEW PAIR OF GLOVES
- 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: RAW BEEF AND RAW CHICKEN STORED ABOVE COOKED, UNCOVERED FOOD. PLEASE STORE RAW ANIMAL PRODUCTS BELOW COOKED FOOD.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAN OPENER BLADE SOILED. PLEASE CLEAN AND SANITIZE.
Location: Prep area
Equipment: Can opener
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: PLEASE DO NOT STORE ITEMS IN THE HANDSINK. USE FOR HANDWASHING ONLY
Location: Bar
Equipment: Hand sink
- 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: IN-PLACE SANITIZER CONCENTRATION TOO LOW (the bucket underneath the handsink in the kitchen)
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: PLEASE STORE PERSONAL FOOD/DRINK BELOW OR SEPARATE FROM FOOD USED FOR COOKING/SALE
Location: Kitchen
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLEASE LABEL ALL BULK FOOD CONTAINERS
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE SCOOPS WITH THE HANDLES UP AND OUT OF THE FOOD
Location: Kitchen
|
11/02/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH-IN COOLER FOOD TEMPERATURE AT 48 DEGREES F
Location: Kitchen
- 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 STORED ABOVE UNCOVERED BEANS, PRODUCE, AND COOKED CHICKEN.
Location: Walk-in cooler
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10/04/2012 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: REACH-IN COOLER FOOD TEMPERATURE AT 48 DEGREES F
Location: Kitchen
- 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: RAW BEEF STORED ABOVE UNCOVERED BEANS, PRODUCE, AND COOKED CHICKEN.
Location: Walk-in cooler
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09/27/2012 | Illness Complaint |
- 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: EMPLOYEE CELL PHONE STORED ABOVE CLEAN TABLEWARE. PLEASE STORE BELOW OR SEPARATE
Location: Kitchen
- 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: BOXES OF CONTAINERS ON FLOOR IN BACK STORAGE ROOM. PLEASE STORE AT LEAST 6 INCHES OFF THE FLOOR
Location: Back room
- 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: PLEASE PROVIDE THERMOMETER
Location: Kitchen
Equipment: Upright cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE REPAIR WALK-IN FREEZER IN BACK ROOM
Location: Back room
Equipment: Walk in freezer
|
08/08/2012 | Recheck |
- 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: EMPLOYEE CELL PHONE STORED ABOVE CLEAN TABLEWARE. PLEASE STORE BELOW OR SEPARATE
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: BOXES OF CONTAINERS ON FLOOR IN BACK STORAGE ROOM. PLEASE STORE AT LEAST 6 INCHES OFF THE FLOOR
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: PLEASE PROVIDE THERMOMETER
Location: Kitchen
Equipment: Upright cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE REPAIR WALK-IN FREEZER IN BACK ROOM
Location: Back room
Equipment: Walk in freezer
|
07/23/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE BE SURE TO LABEL ALL CHEMICAL BOTTLES
Location: Kitchen
- 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: EMPLOYEE DRINK ON SHELF ABOVE PREP TABLE. PLEASE STORE PERSONAL ITEMS BELOW PREP TABLES AND FOOD STORAGE AREAS.
Location: Kitchen
- 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: IF THAWING FOOD IN THE SINK, PLEASE SUBMERGE AND PLACE UNDER RUNNING WATER.
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: PLEASE REMOVE CARDBOARD FROM WIRE SHELVES IN KITCHEN. CLEAN WIRE SHELVES FREQUENTLY TO PREVENT BUILDUP.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1: ICE BUILDUP IN WALK-IN FREEZER. PLEASE REPAIR.2: LID OF CHIP CONTAINER IS HEAVILY CRACKED. PLEASE REPLACE
Location: Back room
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1: ICE BUILDUP IN WALK-IN FREEZER. PLEASE REPAIR.2: LID OF CHIP CONTAINER IS HEAVILY CRACKED. PLEASE REPLACE
Location: Kitchen
- Environmental contamination (corrected)
Unpackaged food contaminated by environmental contaminants.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
Comments: UNCOVERED TRAY OF FOOD BUILT UP WITH ICE THAT HAD DRIPPED FROM CONDENSER IN WALK-IN FREEZER
Location: Back room
Equipment: Walk in freezer
|
04/17/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: PLEASE BE SURE TO LABEL ALL CHEMICAL BOTTLES
Location: Kitchen
- 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: EMPLOYEE DRINK ON SHELF ABOVE PREP TABLE. PLEASE STORE PERSONAL ITEMS BELOW PREP TABLES AND FOOD STORAGE AREAS.
Location: Kitchen
- 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: IF THAWING FOOD IN THE SINK, PLEASE SUBMERGE AND PLACE UNDER RUNNING WATER.
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: PLEASE REMOVE CARDBOARD FROM WIRE SHELVES IN KITCHEN. CLEAN WIRE SHELVES FREQUENTLY TO PREVENT BUILDUP.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1: ICE BUILDUP IN WALK-IN FREEZER. PLEASE REPAIR.2: LID OF CHIP CONTAINER IS HEAVILY CRACKED. PLEASE REPLACE
Location: Back room
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1: ICE BUILDUP IN WALK-IN FREEZER. PLEASE REPAIR.2: LID OF CHIP CONTAINER IS HEAVILY CRACKED. PLEASE REPLACE
Location: Kitchen
- Environmental contamination
Unpackaged food contaminated by environmental contaminants.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
Comments: UNCOVERED TRAY OF FOOD BUILT UP WITH ICE THAT HAD DRIPPED FROM CONDENSER IN WALK-IN FREEZER
Location: Back room
Equipment: Walk in freezer
|
04/10/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL BOTTLES IN KITCHEN BY DISHMACHINE AND IN BAR. PLEASE MAKE SURE THAT ALL SPRAY BOTTLES ARE LABELED WITH THEIR CONTENTS
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL BOTTLES IN KITCHEN BY DISHMACHINE AND IN BAR. PLEASE MAKE SURE THAT ALL SPRAY BOTTLES ARE LABELED WITH THEIR CONTENTS
Location: Bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: COOK LINE WORKER HANDLED TORTILLAS WITH BARE HANDS.Food discarded.
- 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: COOK LINE EMPLOYEES WERE WIPING SOILED GLOVES ON THEIR APRONS AND CLOTH TOWELS.WHEN GLOVES BECOME SOILED, THEY NEED TO BE DISCARDED.
- 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: EMPLOYEES NOT WASHING HANDS BETWEEN PAIRS OF GLOVES.AFTER DISCARDING SOILED GLOVES, EMPLOYEES NEED TO WASH THEIR HANDS, THEN PUT ON A NEW PAIR OF GLOVES
- 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: PLEASE DATEMARK CONTAINER OF COOKED BEANS IN WALK-IN COOLER
Location: 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 SANITIZER CONCENTRATION TOO HIGH (>200 ppm).
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP HUNG ABOVE PREP TABLES WHERE UNCOVERED FOOD WAS COOLING. PLEASE REMOVE.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: PLEASE REMOVE CARDBOARD FROM THE COOK LINE.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST THE CHEST FREEZER IN THE LARGE BACK STORAGE ROOM
Equipment: Chest freezer
- 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: PLEASE STORE SCOOPS WITH THEIR HANDLES OUT OF THE FOOD
|
12/08/2011 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL BOTTLES IN KITCHEN BY DISHMACHINE AND IN BAR. PLEASE MAKE SURE THAT ALL SPRAY BOTTLES ARE LABELED WITH THEIR CONTENTS
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL BOTTLES IN KITCHEN BY DISHMACHINE AND IN BAR. PLEASE MAKE SURE THAT ALL SPRAY BOTTLES ARE LABELED WITH THEIR CONTENTS
Location: Bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: COOK LINE WORKER HANDLED TORTILLAS WITH BARE HANDS.Food discarded.
- 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: COOK LINE EMPLOYEES WERE WIPING SOILED GLOVES ON THEIR APRONS AND CLOTH TOWELS.WHEN GLOVES BECOME SOILED, THEY NEED TO BE DISCARDED.
- 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: EMPLOYEES NOT WASHING HANDS BETWEEN PAIRS OF GLOVES.AFTER DISCARDING SOILED GLOVES, EMPLOYEES NEED TO WASH THEIR HANDS, THEN PUT ON A NEW PAIR OF GLOVES
- Date marking
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: PLEASE DATEMARK CONTAINER OF COOKED BEANS IN WALK-IN COOLER
Location: Walk-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: IN-PLACE SANITIZER CONCENTRATION TOO HIGH (>200 ppm).
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLY STRIP HUNG ABOVE PREP TABLES WHERE UNCOVERED FOOD WAS COOLING. PLEASE REMOVE.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
- 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: PLEASE REMOVE CARDBOARD FROM THE COOK LINE.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE DEFROST THE CHEST FREEZER IN THE LARGE BACK STORAGE ROOM
Equipment: Chest freezer
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: PLEASE STORE SCOOPS WITH THEIR HANDLES OUT OF THE FOOD
|
12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about EL JARIPEO RESTAURANT & BAR, 30 WASHINGTON POINTE DR, Indianapolis, IN »