- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Secure walk in cooler floor at split for easier cleaning.
- 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: Box of vanilla shake mix on the floor in walk in cooler. Store 6 inches off the floor.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean pepsi soda cap at drive thru unit.
- 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: Knife between prep table and prep top. Discontinue. Store on cleaned and sanitized surface.
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07/15/2014 | Routine |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Please place no smoking within 8 feet of entrance per state law signs at door ways - CORRECTEDhttp://www.in.gov/atc/2476.htm
- 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: Cooked breaded onions at room temperature. Hold at 135 deg F or above. Or may cool and hold at 41 deg F or below. If facility has a state variance to hold at room temperature please provide.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No reading at 3 of the in place sanitizer containers. Change frequently enough to maintain quat at 150-400 ppm.
- 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: One box of cups on floor in stock room. Store 6 inches off the floor.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on cooling unit of walk in freezer. Repair and remove ice.
Location: Walk-in freezer
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01/22/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked breaded onions at room temperature. Hold at 135 deg F or above. Or may cool and hold at 41 deg F or below. If facility has a state variance to hold at room temperature please provide.
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: No reading at 3 of the in place sanitizer containers. Change frequently enough to maintain quat at 150-400 ppm.
- 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: One box of cups on floor in stock room. Store 6 inches off the floor.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on cooling unit of walk in freezer. Repair and remove ice.
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01/15/2014 | 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: Left side prep top cooler is at 53-55 deg F . Repair to hold foods at 41 deg F or below. Disposed of turkey and cheese at time of inspection.
Location: Kitchen
Equipment: Prep Top Cooler
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07/19/2013 | 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: Left side prep top cooler is at 53-55 deg F . Repair to hold foods at 41 deg F or below. Disposed of turkey and cheese at time of inspection.
Location: Kitchen
Equipment: Prep Top Cooler
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07/11/2013 | 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: Cooked chicken in warmer at 119 degF, 126 deg F, and 128 deg F. Hold at 135 deg F or above. Disposed of at time of inspection.
Location: Kitchen
Equipment: Warming drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler broken, holding foods at 59-60 deg F. Repair. Do not use until able to hold foods at 41 deg F or below. Disposed of: 4 large and 6 small portions turkey, 6 mac and cheese, 3 portions of corn beef all at 59.5 deg F, 1 block of swiss cheese, 1 block sheddar cheese, 2 blocks american cheese at 59 deg F, 6 suffle cups cooked onions and peppers at 51.5 deg F, and 19 suffle cups shredded cheese at 63 deg F; at time of inspection. (total value approximately $50.00)
Location: Kitchen
Equipment: Prep Top 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: No reading in three of the in place sanitizer buckets. Change buckets frequently enough to maintain quat at 150-400 ppm. Premix below 3 bay sink is coming out below 150ppm when mixing with water at 3 bay sink from dispenser.
Location: Kitchen
- Protected outer openings
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: Gap at bottom of back door. Eliminate.
Location: Kitchen (back)
- 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 working thermometer in left side prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate soiled. Please clean.
Location: Kitchen
Equipment: Ice machine
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard below the Alto Sham by the hand sink. Remove. Use nonabsorbent, easily cleanable support.
Location: Kitchen
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02/06/2013 | 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: Cooked chicken in warmer at 119 degF, 126 deg F, and 128 deg F. Hold at 135 deg F or above. Disposed of at time of inspection.
Location: Kitchen
Equipment: Warming drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top cooler broken, holding foods at 59-60 deg F. Repair. Do not use until able to hold foods at 41 deg F or below. Disposed of: 4 large and 6 small portions turkey, 6 mac and cheese, 3 portions of corn beef all at 59.5 deg F, 1 block of swiss cheese, 1 block sheddar cheese, 2 blocks american cheese at 59 deg F, 6 suffle cups cooked onions and peppers at 51.5 deg F, and 19 suffle cups shredded cheese at 63 deg F; at time of inspection. (total value approximately $50.00)
Location: Kitchen
Equipment: Prep Top 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: No reading in three of the in place sanitizer buckets. Change buckets frequently enough to maintain quat at 150-400 ppm. Premix below 3 bay sink is coming out below 150ppm when mixing with water at 3 bay sink from dispenser.
Location: Kitchen
- Protected outer openings
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: Gap at bottom of back door. Eliminate.
Location: Kitchen (back)
- 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 working thermometer in left side prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate soiled. Please clean.
Location: Kitchen
Equipment: Ice machine
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard below the Alto Sham by the hand sink. Remove. Use nonabsorbent, easily cleanable support.
Location: Kitchen
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01/30/2013 | 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: One container of turkey luncheon meat at 51 deg F at room temperature. Please hold at 41 deg F or below. CORRECTED
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: Three of the four in place sanitizer solutions not reading. Change frequently enough to maintain 200 ppm.
Location: Kitchen
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide missing cove molding in front kitchen area.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair loose wall in walk in freezer.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean walk in cooler fan guards.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Kitchen
Equipment: Ice machine
- 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: Knife stored between prep table/top. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
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07/18/2012 | 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: One container of turkey luncheon meat at 51 deg F at room temperature. Please hold at 41 deg F or below. CORRECTED
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: Three of the four in place sanitizer solutions not reading. Change frequently enough to maintain 200 ppm.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide missing cove molding in front kitchen area.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair loose wall in walk in freezer.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean walk in cooler fan guards.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Kitchen
Equipment: Ice machine
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knife stored between prep table/top. Discontinue. Store on cleaned and sanitized surface.
Location: Kitchen
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07/11/2012 | Routine |
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Provide cove molding where missing on front line.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair falling wall piece in walk in freezer.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Replace one broken light guard.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
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01/27/2012 | Routine |
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