- Toxic material(s) separation (corrected on site)
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).
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Dishmachine
|
01/31/2011 | Routine |
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Wipe down the top of the dishmachine regularly.
Location: Kitchen (back)
Equipment: Dishmachine
|
09/02/2010 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Store everything possible 6" off the floor to facilitate floor cleaning.
Location: Back room
|
02/02/2010 | Routine |
No violation noted during this evaluation. | 09/28/2009 | Non-Illness Complaint |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Several areas of the kitchen.
Location: Kitchen
- 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: Locate thermometers to allow for easy viewing.
Location: Kitchen
|
09/21/2009 | Routine |
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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.
Location: Kitchen
- In store packaging
Packaged food(s) not properly labeled.
Correction: Food packaged at retail food establishment shall be labeled as specified by law.
Comments: More clearly label spray water bottle
Location: Kitchen
|
04/29/2009 | Routine |
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer. ~~~~
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Use test strips frequently to check sanitizer strength at dishmachine.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Keep towels in all hand sink dspensers at all times. Check frequently and refill if low. CORRECTED
Location: Kitchen
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: Food particles in the final sanitizer solution n the third bay of utensl snk. Change sink water as needed.
Equipment: 3-bay
|
10/22/2008 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Proofer area and what ever fixed equipment , hand sinks, 3 bay, etc...Seal back areas to wall
Location: Back room
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Proofer area and what ever fixed equipment , hand sinks, 3 bay, etc...Seal back areas to wall
Location: Prep area
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide towels & dispensers to all hand sinks
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 2 hand sinks leak at a bottom plumbingRepair
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 2 hand sinks leak at a bottom plumbingRepair
Location: Prep area
Equipment: Hand sink
|
07/29/2008 | Pre-Licensing |
Restaurant representatives - add corrected or new information about PANERA BREAD #1277, 6050 W 86th ST, Indianapolis, IN »