- 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: 1) DO NOT SET OR STORE THE FRYER SPATULA IN THE TRASH CONTAINER BETWEEN USE.2) KEEP ICE SCOOP HANDLE UP AND OUT OF SOFT DRINK ICE BETWEEN USE.
Location: Cook line
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE KITCHEN CEILING LIGHT (OR BULBS) --- BY WALK--IN COOLER DOOR.
Location: Kitchen
- 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: REPLACE A COUPLE CEILING TILES IN 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: CLEAN THE INSIDE CABINET AREA UNDER LEMONADE DISPENSER --- AND REPAIR OR REPLACE THE CABINET FLOOR MATERIAL THAT HAS RECEIVED WATER DAMAGE OVER THE YEARS.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
03/27/2014 | Recheck |
- 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: 1) DO NOT SET OR STORE THE FRYER SPATULA IN THE TRASH CONTAINER BETWEEN USE.2) KEEP ICE SCOOP HANDLE UP AND OUT OF SOFT DRINK ICE BETWEEN USE.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE KITCHEN CEILING LIGHT (OR BULBS) --- BY WALK--IN COOLER DOOR.
Location: Kitchen
- 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: REPLACE A COUPLE CEILING TILES IN 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: CLEAN THE INSIDE CABINET AREA UNDER LEMONADE DISPENSER --- AND REPAIR OR REPLACE THE CABINET FLOOR MATERIAL THAT HAS RECEIVED WATER DAMAGE OVER THE YEARS.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
03/20/2014 | 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: 1) DO NOT SET OR STORE THE FRYER SPATULA IN THE TRASH CONTAINER BETWEEN USE.2) KEEP ICE SCOOP HANDLE UP AND OUT OF SOFT DRINK ICE BETWEEN USE.
Location: Cook line
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE ONE KITCHEN CEILING LIGHT (OR BULBS) --- BY WALK--IN COOLER DOOR.
Location: Kitchen
- 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: REPLACE A COUPLE CEILING TILES IN 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: CLEAN THE INSIDE CABINET AREA UNDER LEMONADE DISPENSER --- AND REPAIR OR REPLACE THE CABINET FLOOR MATERIAL THAT HAS RECEIVED WATER DAMAGE OVER THE YEARS.
Location: Cook line
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
|
03/10/2014 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN SMALL AREA INSIDE ICE MACHINE -- OK'D
Location: Kitchen
Equipment: Ice machine
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE KITCHEN CEILING LIGHTS IN KITCHEN (ABOVE REACH--IN COOLER).
Location: Kitchen
|
07/19/2013 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.ONE OR MORE CIRCUIT BREAKER SWITCHES WILL TRIP OFF FOR INSTANCE WHEN THE EXHAUST HOOD IS TURNED ON. REPAIR CIRCUIT(S) AND/OR BREAKER BOX PARTS NECESSARY FOR SAFE OPERATION OF HOOD, ETC.
- 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: BACK HAND SINK WAS FILLED WITH UTENSILS -- WAS CLEANED OUT -- CORRECTED ON SITE.
Location: Kitchen (back)
- 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: KEEP BLEACH WATER (1 TBSP. PER GAL. OF WATER) SET UP FOR WIPING CLOTH(S). ---- (USE JUST 1 TBSP. BLEACH PER GAL. OF WATER).
Location: Cook line
- 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: CLEAN WALK--IN COOLER FLOOR AS NEEDED.
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.
Comments: KEEP MOIST WIPING CLOTHS IN CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Cook line
- 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: A PACKAGE OF FOOD IN WALK--IN SHOULD BE MOVED TO 6" OR MORE OFF FLOOR.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE BOTTOM VENT IN FRONT OF GLASS DOOR COOLER.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN 3--BAY SINK DRAINS OF FOOD PARTICLES, ETC. AND ADD AT LEAST ONE SINK DRAIN STOPPER.
Equipment: 3-bay
|
01/17/2013 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.ONE OR MORE CIRCUIT BREAKER SWITCHES WILL TRIP OFF FOR INSTANCE WHEN THE EXHAUST HOOD IS TURNED ON. REPAIR CIRCUIT(S) AND/OR BREAKER BOX PARTS NECESSARY FOR SAFE OPERATION OF HOOD, ETC.
- 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: BACK HAND SINK WAS FILLED WITH UTENSILS -- WAS CLEANED OUT -- CORRECTED ON SITE.
Location: Kitchen (back)
- 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: KEEP BLEACH WATER (1 TBSP. PER GAL. OF WATER) SET UP FOR WIPING CLOTH(S).
Location: Cook line
- 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: CLEAN WALK--IN COOLER FLOOR AS NEEDED.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: KEEP MOIST WIPING CLOTHS IN CONTAINER OF BLEACH WATER BETWEEN USE.
Location: Cook line
- 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: A PACKAGE OF FOOD IN WALK--IN SHOULD BE MOVED TO 6" OR MORE OFF FLOOR.
Location: Walk-in cooler
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: CLEAN 3--BAY SINK DRAINS OF FOOD PARTICLES, ETC. AND ADD AT LEAST ONE SINK DRAIN STOPPER.
Equipment: 3-bay
|
01/10/2013 | 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
Location: Cook line
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
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: KEEP CONTAINER OF SANITIZER (BLEACH OR THE LIKE) WATER AROUND COOK--LINE FOR WIPING CLOTHS.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE CLASS/EXAM.8/5 -- SCHEDULE FOR THE FOOD SAFETY CLASS & EXAM AS PREVIOUSLY DISCUSSED. CONTACT US ABOUT THE DATE.
- 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: SCOOP LAYING DOWN IN ICE MACHINE --- KEEP HANDLE UP AND OUT OF ICE BETWEEN USE.
Location: Kitchen
- 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.
Comments: HANG UP DAMP MOP BETWEEN USE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR CEILING LIGHT (OR REPLACE BULBS) IN REAR KITCHEN.
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: REPLACE THERMOMETER IN THE SMALL PREP. COOLER.
Location: Cook line
- 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: 2 SMALL FOOD ITEMS ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP REAR HAND SINK SUPPLIED WITH PAPER TOWELS.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A LIGHT GUARD IN THE EXHAUST HOOD.
Location: Cook line
|
09/12/2012 | Recheck |
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
Location: Cook line
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
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: KEEP CONTAINER OF SANITIZER (BLEACH OR THE LIKE) WATER AROUND COOK--LINE FOR WIPING CLOTHS.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE CLASS/EXAM.8/5 -- SCHEDULE FOR THE FOOD SAFETY CLASS & EXAM AS PREVIOUSLY DISCUSSED. CONTACT US ABOUT THE DATE.
- 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: SCOOP LAYING DOWN IN ICE MACHINE --- KEEP HANDLE UP AND OUT OF ICE BETWEEN USE.
Location: Kitchen
- 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.
Comments: HANG UP DAMP MOP BETWEEN USE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR CEILING LIGHT (OR REPLACE BULBS) IN REAR KITCHEN.
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: REPLACE THERMOMETER IN THE SMALL PREP. COOLER.
Location: Cook line
- 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: 2 SMALL FOOD ITEMS ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP REAR HAND SINK SUPPLIED WITH PAPER TOWELS.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A LIGHT GUARD IN THE EXHAUST HOOD.
Location: Cook line
|
08/06/2012 | Recheck |
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
Location: Cook line
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
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: KEEP CONTAINER OF SANITIZER (BLEACH OR THE LIKE) WATER AROUND COOK--LINE FOR WIPING CLOTHS.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: SCHEDULE CLASS/EXAM.
- 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: SCOOP LAYING DOWN IN ICE MACHINE --- KEEP HANDLE UP AND OUT OF ICE BETWEEN USE.
Location: Kitchen
- 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.
Comments: HANG UP DAMP MOP BETWEEN USE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR CEILING LIGHT (OR REPLACE BULBS) IN REAR KITCHEN.
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: REPLACE THERMOMETER IN THE SMALL PREP. COOLER.
Location: Cook line
- 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: 2 SMALL FOOD ITEMS ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP REAR HAND SINK SUPPLIED WITH PAPER TOWELS.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A LIGHT GUARD IN THE EXHAUST HOOD.
Location: Cook line
|
07/06/2012 | Recheck |
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
Location: Cook line
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
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: KEEP CONTAINER OF SANITIZER (BLEACH OR THE LIKE) WATER AROUND COOK--LINE FOR WIPING CLOTHS.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: SCOOP LAYING DOWN IN ICE MACHINE --- KEEP HANDLE UP AND OUT OF ICE BETWEEN USE.
Location: Kitchen
- 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.
Comments: HANG UP DAMP MOP BETWEEN USE.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR CEILING LIGHT (OR REPLACE BULBS) IN REAR KITCHEN.
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: REPLACE THERMOMETER IN THE SMALL PREP. COOLER.
Location: Cook line
- 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: 2 SMALL FOOD ITEMS ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP REAR HAND SINK SUPPLIED WITH PAPER TOWELS.
Location: Kitchen (back)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A LIGHT GUARD IN THE EXHAUST HOOD.
Location: Cook line
|
06/01/2012 | 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
Location: Cook line
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.5/24 -- THE GLASS DOOR COOLER -- STILL AT 48 --49 DEGREES. STORE NO POT. HAZ. FOODS IN THIS COOLER.5/24 -- SMALL PREP. COOLER AROUND 60 DEGREES. USE ICE UNDER DELI MEATS AND CHEESE OR REPAIR COOLER PROPERLY.
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: KEEP CONTAINER OF SANITIZER (BLEACH OR THE LIKE) WATER AROUND COOK--LINE FOR WIPING CLOTHS.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: SCOOP LAYING DOWN IN ICE MACHINE --- KEEP HANDLE UP AND OUT OF ICE BETWEEN USE.
Location: Kitchen
- Drying mop(s)
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.
Comments: HANG UP DAMP MOP BETWEEN USE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR CEILING LIGHT (OR REPLACE BULBS) IN REAR KITCHEN.
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: REPLACE THERMOMETER IN THE SMALL PREP. COOLER.
Location: Cook line
- 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: 2 SMALL FOOD ITEMS ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR.
Location: Walk-in freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP REAR HAND SINK SUPPLIED WITH PAPER TOWELS.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A LIGHT GUARD IN THE EXHAUST HOOD.
Location: Cook line
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05/24/2012 | 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.
Location: Cook line
- 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: SNAPPLE GLASS--DOOR COOLER FOODS MEASURED 48 DEGREES. SMALL PREP. COOLER MEASURED 55F AIR TEMP. REPAIR TO HOLD 41F OR LESS --- OR DO NOT STORE POTENTIALLY HAZARODUS FOODS IN THEM.
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: KEEP CONTAINER OF SANITIZER (BLEACH OR THE LIKE) WATER AROUND COOK--LINE FOR WIPING CLOTHS.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: SCOOP LAYING DOWN IN ICE MACHINE --- KEEP HANDLE UP AND OUT OF ICE BETWEEN USE.
Location: Kitchen
- Drying mop(s)
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.
Comments: HANG UP DAMP MOP BETWEEN USE.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR CEILING LIGHT (OR REPLACE BULBS) IN REAR KITCHEN.
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: REPLACE THERMOMETER IN THE SMALL PREP. COOLER.
Location: Cook line
- 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: 2 SMALL FOOD ITEMS ON WALK--IN FREEZER FLOOR --- KEEP 6" OR MORE OFF FLOOR.
Location: Walk-in freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP REAR HAND SINK SUPPLIED WITH PAPER TOWELS.
Location: Kitchen (back)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE A LIGHT GUARD IN THE EXHAUST HOOD.
Location: Cook line
|
05/17/2012 | Routine |
- 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: REAR HAND SINK WITH 2 OR 3 UTENSILS IN IT. KEEP SINK CLEAR.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FORMER FOOD HANDLER'S CERTIFICATE HOLDER --- NOT WORKING HERE NOW --- HAVE EMPLOYEE TAKE CLASS/EXAM TO GET CERTIFIED.
- 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: KEEP PH TEST STRIPS AVAILABLE TO CHECK SANIT. WATER STRENGTH.
|
05/17/2012 | Recheck |
- 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: REAR HAND SINK WITH 2 OR 3 UTENSILS IN IT. KEEP SINK CLEAR.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FORMER FOOD HANDLER'S CERTIFICATE HOLDER --- NOT WORKING HERE NOW --- HAVE EMPLOYEE TAKE CLASS/EXAM TO GET CERTIFIED.
- 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: KEEP PH TEST STRIPS AVAILABLE TO CHECK SANIT. WATER STRENGTH.
|
04/16/2012 | Recheck |
- 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: REAR HAND SINK WITH 2 OR 3 UTENSILS IN IT. KEEP SINK CLEAR.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: FORMER FOOD HANDLER'S CERTIFICATE HOLDER --- NOT WORKING HERE NOW --- HAVE EMPLOYEE TAKE CLASS/EXAM TO GET CERTIFIED.
- 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: KEEP PH TEST STRIPS AVAILABLE TO CHECK SANIT. WATER STRENGTH.
|
03/19/2012 | Recheck |
Restaurant representatives - add corrected or new information about PHILLY CHEESE STEAK, 3919 LAFAYETTE RD, Indianapolis, IN »