- Premises not clean (corrected)
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: Area on the southwest corner of the building is not being maintained. Weeds, and rubbish are overgrown. Also trash is scattered all over the premise. Please remove the weeds, rubbish, and trash. Keep out side area maintained clean.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
|
09/04/2014 | Non-Illness Complaint Recheck |
- Premises not clean
Premise(s) not maintained in clean and sanitary condition – weeds and/or rubbish.
Correction: Occupant must keep premise(s) that the occupant inhabits in a clean and sanitary condition.
Comments: Area on the southwest corner of the building is not being maintained. Weeds, and rubbish are overgrown. Also trash is scattered all over the premise. Please remove the weeds, rubbish, and trash. Keep out side area maintained clean.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
|
09/03/2014 | Non-Illness Complaint |
- 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: CHICKEN THIGHS HOLDING AT 125 DEGREES UNDER HEAT LAMP LOCATED IN HOT CASE.. LIGHT ABOVE CHICKEN INOPERABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. CHICKEN MOVED UNDER PROPERLY FUNCTIONING HEAT LAMP.
Location: Cook line
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SPOILED FRIED CHICKEN STORED IN MEAT CASE AND THAWING IN THREE COMPARTMENT SINK. ENSURE CHICKEN IS HANDLED AND MAINTAINED PROPERLY FOR SAFE FOOD CONSUMPTION. PRODUCT DISCARDED.
Location: Service counter
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BASIN, SOAP AND TOWEL DISPENSER SOILED.MAINTAIN HAND WASHING STATION IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: TWO CONTAINERS OF RAW CHICKEN THAWING WITHOUT RUNNING WATER INSIDE THREE COMPARTMENT SINK.THAW FROZEN FOODS UNDER REFRIGERATION OR SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW FOR LESS THAN TWO HOURS.THAWED FOOD SHOULD BE RETURNED TO REFRIGERATOR AT 41 DEGREES IF NO FURTHER PREPARATION IS PERFORMED.
Location: Kitchen
|
07/17/2014 | Non-Illness Complaint Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: CHICKEN THIGHS HOLDING AT 125 DEGREES UNDER HEAT LAMP LOCATED IN HOT CASE.. LIGHT ABOVE CHICKEN INOPERABLE.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER. CHICKEN MOVED UNDER PROPERLY FUNCTIONING HEAT LAMP.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SPOILED FRIED CHICKEN STORED IN MEAT CASE AND THAWING IN THREE COMPARTMENT SINK. ENSURE CHICKEN IS HANDLED AND MAINTAINED PROPERLY FOR SAFE FOOD CONSUMPTION. PRODUCT DISCARDED.
Location: Service counter
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BASIN, SOAP AND TOWEL DISPENSER SOILED.MAINTAIN HAND WASHING STATION IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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: TWO CONTAINERS OF RAW CHICKEN THAWING WITHOUT RUNNING WATER INSIDE THREE COMPARTMENT SINK.THAW FROZEN FOODS UNDER REFRIGERATION OR SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW FOR LESS THAN TWO HOURS.THAWED FOOD SHOULD BE RETURNED TO REFRIGERATOR AT 41 DEGREES IF NO FURTHER PREPARATION IS PERFORMED.
Location: Kitchen
|
07/11/2014 | Non-Illness Complaint |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: EMPLOYEE'S USING WINDEX TO WIPE EQUIPMENT AND FOOD SURFACES CLEAN. USE A PROVIDE SANITIZER.
- 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 SANITIZER PRESENT TO BE USED TO WIPE DOWN THE BEVERAGE EQUIPMENT AND COUNTER TOP WHEN CONTAMINATION OCCURS. EMPLOYEE ARE USING WINDEX TO WIPE EQUIPMENT. SANITIZER MUST BE USED TO KIILL GERMS.
Location: Service counter
Equipment: Soda machine
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. PLEASE HAVE THE HOOD SYSTEM CLEANED PROFESSIONALLY ASAPREMOVE VENT A CLEAN THEM.
Location: Kitchen
- 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: SODA, SLUSHIE, AND COFFEE EQUIPMENT MUST BE CLEANED MORE FREQUENTLY. ALSO THE CUP DISPENSNG EQUIPMENT MUST BE KEPT CLEAN . EVEN IFEQUIPMENT IS NOT IN USE KEEP IT CLEAN.
Location: Service counter
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Sales floor
Equipment: Microwave oven
- No test kit (corrected)
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: PROVIDE TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION.
Location: Kitchen
|
05/16/2014 | Recheck |
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: EMPLOYEE'S USING WINDEX TO WIPE EQUIPMENT AND FOOD SURFACES CLEAN. USE A PROVIDE SANITIZER.
- 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 SANITIZER PRESENT TO BE USED TO WIPE DOWN THE BEVERAGE EQUIPMENT AND COUNTER TOP WHEN CONTAMINATION OCCURS. EMPLOYEE ARE USING WINDEX TO WIPE EQUIPMENT. SANITIZER MUST BE USED TO KIILL GERMS.
Location: Service counter
Equipment: Soda machine
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. PLEASE HAVE THE HOOD SYSTEM CLEANED PROFESSIONALLY ASAPREMOVE VENT A CLEAN THEM.
Location: Kitchen
- 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: SODA, SLUSHIE, AND COFFEE EQUIPMENT MUST BE CLEANED MORE FREQUENTLY. ALSO THE CUP DISPENSNG EQUIPMENT MUST BE KEPT CLEAN . EVEN IFEQUIPMENT IS NOT IN USE KEEP IT CLEAN.
Location: Service counter
Equipment: Soda machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Sales floor
Equipment: Microwave oven
- 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: PROVIDE TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION.
Location: Kitchen
|
05/09/2014 | Recheck |
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: EMPLOYEE'S USING WINDEX TO WIPE EQUIPMENT AND FOOD SURFACES CLEAN. USE A PROVIDE SANITIZER.
- 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 SANITIZER PRESENT TO BE USED TO WIPE DOWN THE BEVERAGE EQUIPMENT AND COUNTER TOP WHEN CONTAMINATION OCCURS. EMPLOYEE ARE USING WINDEX TO WIPE EQUIPMENT. SANITIZER MUST BE USED TO KIILL GERMS.
Location: Service counter
Equipment: Soda machine
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. PLEASE HAVE THE HOOD SYSTEM CLEANED PROFESSIONALLY ASAPREMOVE VENT A CLEAN THEM.
Location: Kitchen
- 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: SODA, SLUSHIE, AND COFFEE EQUIPMENT MUST BE CLEANED MORE FREQUENTLY. ALSO THE CUP DISPENSNG EQUIPMENT MUST BE KEPT CLEAN . EVEN IFEQUIPMENT IS NOT IN USE KEEP IT CLEAN.
Location: Service counter
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Sales floor
Equipment: Microwave oven
- 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: PROVIDE TEST STRIPS TO MEASURE THE SANITIZER CONCENTRATION.
Location: Kitchen
|
04/29/2014 | Routine |
| No violation noted during this evaluation. | 02/04/2014 | Non-Illness Complaint |
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: DRAIN BOTH LIPTON TEA DISPENSING MACHINE AN PLACE A OUT OF ORDER SIGN ON THE EQUIPMENT OR REMOVE FROM SERVICE COUNTER UNITL BEVERAGE COMPANY PICKS UP THE EQUIPMENT. COS
Location: Sales floor
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: HAND SINK NEEDS TO BE RE ATTACHED TO WALL. REPLACING THE HAND SINK
Location: Kitchen
Equipment: Hand sink
- 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: BOX OF POTATOES STORED ON THE FLOOR. STORE FOOD AND FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Walk-in 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: 1. CLEAN THE SLIDING DOOR TRACK ON THE 7 UP COOLER ON THE SALES FLOOR. 2. REMOVE FOIL AND CLEAN HOT WELL EQUIPMENT MORE FREQUENTLY.
Location: Sales floor
Equipment: Reach in cooler (2 door)
- 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: 1. CLEAN THE SLIDING DOOR TRACK ON THE 7 UP COOLER ON THE SALES FLOOR. 2. REMOVE FOIL AND CLEAN HOT WELL EQUIPMENT MORE FREQUENTLY.
Location: Service counter
Equipment: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
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: HAND SINK LEAK ING WATER FROM BOTTOM. REPLACE HAND SINK
Location: Kitchen
Equipment: Hand sink
|
08/22/2013 | Routine |
- 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 eggs on bottom shelf.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Batter station soiled
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- 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.
Location: Kitchen
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.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out on sales floor . Replace lighting
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- 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: 1. Green metal shelves soiled 2. Beverage equipment soiled on sales floor.
Location: Kitchen
Equipment: Metal shelving
- 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: 1. Green metal shelves soiled 2. Beverage equipment soiled on sales floor.
Location: Sales floor
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Sales floor
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
|
12/13/2012 | Recheck |
- 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: Please store eggs on bottom shelf.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Batter station soiled
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
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.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Location: Kitchen
Equipment: 3-bay
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out on sales floor . Replace lighting
Location: Sales floor
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Kitchen
- 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: 1. Green metal shelves soiled 2. Beverage equipment soiled on sales floor.
Location: Kitchen
Equipment: Metal shelving
- 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: 1. Green metal shelves soiled 2. Beverage equipment soiled on sales floor.
Location: Sales floor
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Sales floor
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
|
12/03/2012 | Routine |
| No violation noted during this evaluation. | 07/10/2012 | Non-Illness Complaint |
| No violation noted during this evaluation. | 05/09/2012 | Routine |
| No violation noted during this evaluation. | 05/09/2012 | Non-Illness Complaint |
- 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: Chicken in the warmer was between 132.9 -133. degrees Hot held food shall be maintained at 135 or above.
Location: Service counter
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by 2 large plastic containers.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean at all times
Location: Kitchen
Equipment: Hand sink
- 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: Green metal shelving was soiled with flour. Please clean and sanitize when contamination occurrs or at the end of the night shift.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Do not use the restroom sink to wash your hands when working in kitchen. Wash your hands in the employee restrooms after using the restroom. When returning to the kitchen from the restroom wash your hands again at the kitchen hand sink. Also do not use the meat sink to wash your hands only use kitchen hand sinkfor hand washing.
Location: Restroom
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Do not use the restroom sink to wash your hands when working in kitchen. Wash your hands in the employee restrooms after using the restroom. When returning to the kitchen from the restroom wash your hands again at the kitchen hand sink. Also do not use the meat sink to wash your hands only use kitchen hand sinkfor hand washing.
Location: Kitchen
Equipment: Meat sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor soiled underneth the friers and batter station.
Location: Kitchen
|
04/17/2012 | Pre-Licensing Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken in the warmer was between 132.9 -133. degrees Hot held food shall be maintained at 135 or above.
Location: Service counter
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink blocked by 2 large plastic containers.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Keep hand sink clean at all times
Location: Kitchen
Equipment: Hand sink
- 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: Green metal shelving was soiled with flour. Please clean and sanitize when contamination occurrs or at the end of the night shift.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Do not use the restroom sink to wash your hands when working in kitchen. Wash your hands in the employee restrooms after using the restroom. When returning to the kitchen from the restroom wash your hands again at the kitchen hand sink. Also do not use the meat sink to wash your hands only use kitchen hand sinkfor hand washing.
Location: Restroom
Equipment: Hand sink
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Do not use the restroom sink to wash your hands when working in kitchen. Wash your hands in the employee restrooms after using the restroom. When returning to the kitchen from the restroom wash your hands again at the kitchen hand sink. Also do not use the meat sink to wash your hands only use kitchen hand sinkfor hand washing.
Location: Kitchen
Equipment: Meat sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor soiled underneth the friers and batter station.
Location: Kitchen
|
04/09/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about QUICK MART, 2003 E 46TH ST, Indianapolis, IN »