- 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: ESTABLISHMENT MISSING NO SMOKING WITH IN 8 FT OF ENTRANCE SIGN AS REQUIRED BY LAW.SIGN GIVEN TO EMPLOYEE AND CORRECTED ON SITE.
- CO2 tanks unrestrained
Owner or operator allowing a health or safety hazard on premises.
Correction: Correct the health or safety hazard. Restrain CO2 tanks.
Comments: UNRESTARAINED CO2 TANKS BY SODA RACK. RESTRAIN TANKS, WITH A CHAIN OR A CORD.
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CHILI IN STEAM TABLE AT 90 DEGREES F AND CHEESE BROCCOLI SOUP AT 60 DEGREES F. PRODUCT NEEDS TO BE REHEATED IN THE MICROWAVE TO 165 DEGREES F AND THEN PLACED IN STEAM TABLE AND MAINTAINED AT 135 DEGREES F BEFORE BEING SERVED.PRODUCTS HEATED UP IN MICROWAVE AND CORRECTED ON SITE.
Location: Service counter
Equipment: Steam table
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: OLD UNUSED COOLER AND UNUSED DISPLAY CASE BY RESTROOMS. REMOVE ANY UNECESSARY AND UNUSED EQUIPMENT.
Location: Sales floor
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DUMPSTER MISSING DRAIN PLUG. PLEASE HAVE YOUR TRASH SERVICE PROVIDER INSTALL A DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS OUT AT HAND SINK. PROVIDE PAPER TOWELS
Location: Back room
Equipment: Hand sink
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10/30/2014 | Routine |
- 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: 1. SEVERAL BROOMS STORED IN FRONT OF HAND SINK IN BACK KITCHEN AREA.DO NOT BLOCK ACCESS TO HAND SINK. HAND SHOULD SHOULD BE EASILY REACHED FOR HANDWASHING AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES MUST WEAR APPROVED HAIR RESTRAINT.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BACK KITCHEN AREA.PROVIDE
Location: Kitchen (back)
Equipment: Hand sink
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05/01/2014 | Recheck |
- 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.
Comments: 1. SEVERAL BROOMS STORED IN FRONT OF HAND SINK IN BACK KITCHEN AREA.DO NOT BLOCK ACCESS TO HAND SINK. HAND SHOULD SHOULD BE EASILY REACHED FOR HANDWASHING AT ALL TIMES.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: 1. EMPLOYEE NOT WEARING HAIR RESTRAINT.ALL FOOD EMPLOYEES MUST WEAR APPROVED HAIR RESTRAINT.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BACK KITCHEN AREA.PROVIDE
Location: Kitchen (back)
Equipment: Hand sink
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04/29/2014 | 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: 1. DELI MEATS (EX. CHICKEN, TURKEY, HAM) IN PREP TOP COOLER MEASURED 44-49 DEGREES F.2. INTERNAL AIR TEMPERATURE OF REACH IN COOLER UNDER PREP TOP MEASURED 43-46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST ACCORDINGLY,
Location: Service counter
Equipment: Prep Top Cooler
- 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: 1. DELI MEATS (EX. CHICKEN, TURKEY, HAM) IN PREP TOP COOLER MEASURED 44-49 DEGREES F.2. INTERNAL AIR TEMPERATURE OF REACH IN COOLER UNDER PREP TOP MEASURED 43-46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST ACCORDINGLY,
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELVING IN WALK IN COOLER IS SOILED WITH DEBRIS.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. THERMOMETER IN REACH IN DELI MEAT COOLER IS NOT ACCURATE.REPLACE WITH ACCURATE THERMOMETER.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN BACK KITCHEN AREA IN FRONT OF WALK IN FREEZER. REPLACE.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BACK KITCHEN AREA.PROVIDE.
Location: Kitchen (back)
Equipment: Hand sink
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09/26/2013 | 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: 1. DELI MEATS (EX. CHICKEN, TURKEY, HAM) IN PREP TOP COOLER MEASURED 44-49 DEGREES F.2. INTERNAL AIR TEMPERATURE OF REACH IN COOLER UNDER PREP TOP MEASURED 43-46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST ACCORDINGLY,
Location: Service counter
Equipment: Prep Top Cooler
- 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: 1. DELI MEATS (EX. CHICKEN, TURKEY, HAM) IN PREP TOP COOLER MEASURED 44-49 DEGREES F.2. INTERNAL AIR TEMPERATURE OF REACH IN COOLER UNDER PREP TOP MEASURED 43-46 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR OR ADJUST ACCORDINGLY,
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. WIRE SHELVING IN WALK IN COOLER IS SOILED WITH DEBRIS.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Wire shelving
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: 1. THERMOMETER IN REACH IN DELI MEAT COOLER IS NOT ACCURATE.REPLACE WITH ACCURATE THERMOMETER.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. LIGHT OUT IN BACK KITCHEN AREA IN FRONT OF WALK IN FREEZER. REPLACE.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PAPER TOWELS NOT AVAILABLE AT HAND SINK IN BACK KITCHEN AREA.PROVIDE.
Location: Kitchen (back)
Equipment: Hand sink
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09/17/2013 | 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: STEAM TABLE HOLDING COOKED CHICKEN (MEASURED 111 DEGREES F) AND MEATBALLS (MEASURED 102 DEGREES F) IS NOT FUNCTIONING PROPERLY. TEMPERATURE IS NO LONGER ADJUSTABLE WITH THE ONLY SETTING BEING REALLY HOT. TURNS OFF THE STEAM TABLE FOR THIRTY MINUTE INTERVALS SO FOOD DOES NOT BURN. NOT MAINTAINING A CONSISTENT TEMPERATURE FOR FOOD.ENSURE POTENTIALLY HAZARDOUS FOOD BEING KEPT HOT IS HELD AT 135 DEGREES F OR HIGHER.
Location: Service counter
Equipment: Steam table
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03/29/2013 | Recheck |
- 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: STEAM TABLE HOLDING COOKED CHICKEN (MEASURED 111 DEGREES F) AND MEATBALLS (MEASURED 102 DEGREES F) IS NOT FUNCTIONING PROPERLY. TEMPERATURE IS NO LONGER ADJUSTABLE WITH THE ONLY SETTING BEING REALLY HOT. TURNS OFF THE STEAM TABLE FOR THIRTY MINUTE INTERVALS SO FOOD DOES NOT BURN. NOT MAINTAINING A CONSISTENT TEMPERATURE FOR FOOD.ENSURE POTENTIALLY HAZARDOUS FOOD BEING KEPT HOT IS HELD AT 135 DEGREES F OR HIGHER.
Location: Service counter
Equipment: Steam table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER HOLDING CUT RAW VEGETABLES IN SERVICE COUNTER AREA BROKE THIS MORNING AND IS NOT ABLE TO MAINTAIN A COLD TEMPERATURE.PLEASE REPLACE OR REPAIR ACCORDINGLY.2. STEAM TABLE HOLDING COOKED CHICKEN AND MEATBALLS IS NOT FUNCTIONING PROPERLY. TEMPERATURE IS NO LONGER ADJUSTABLE WITH THE ONLY SETTING BEING REALLY HOT. TURNS OFF THE STEAM TABLE FOR THIRTY MINUTE INTERVALS SO FOOD DOES NOT BURN. NOT MAINTAINING A CONSISTENT TEMPERATURE FOR FOOD. FOOD MUST BE HELD AT 135 DEGREES F OR HIGHER. PLEASE REPAIR OR REPLACE. 3. GLASS SNEEZE GUARD IN FRONT OF COLD TOP HOLDING VEGETABLES HAS LARGE CRACK IN IT. PLEASE REPLACE.
Location: Service counter
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER HOLDING CUT RAW VEGETABLES IN SERVICE COUNTER AREA BROKE THIS MORNING AND IS NOT ABLE TO MAINTAIN A COLD TEMPERATURE.PLEASE REPLACE OR REPAIR ACCORDINGLY.2. STEAM TABLE HOLDING COOKED CHICKEN AND MEATBALLS IS NOT FUNCTIONING PROPERLY. TEMPERATURE IS NO LONGER ADJUSTABLE WITH THE ONLY SETTING BEING REALLY HOT. TURNS OFF THE STEAM TABLE FOR THIRTY MINUTE INTERVALS SO FOOD DOES NOT BURN. NOT MAINTAINING A CONSISTENT TEMPERATURE FOR FOOD. FOOD MUST BE HELD AT 135 DEGREES F OR HIGHER. PLEASE REPAIR OR REPLACE. 3. GLASS SNEEZE GUARD IN FRONT OF COLD TOP HOLDING VEGETABLES HAS LARGE CRACK IN IT. PLEASE REPLACE.
Location: Service counter
Equipment: Steam table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER HOLDING CUT RAW VEGETABLES IN SERVICE COUNTER AREA BROKE THIS MORNING AND IS NOT ABLE TO MAINTAIN A COLD TEMPERATURE.PLEASE REPLACE OR REPAIR ACCORDINGLY.2. STEAM TABLE HOLDING COOKED CHICKEN AND MEATBALLS IS NOT FUNCTIONING PROPERLY. TEMPERATURE IS NO LONGER ADJUSTABLE WITH THE ONLY SETTING BEING REALLY HOT. TURNS OFF THE STEAM TABLE FOR THIRTY MINUTE INTERVALS SO FOOD DOES NOT BURN. NOT MAINTAINING A CONSISTENT TEMPERATURE FOR FOOD. FOOD MUST BE HELD AT 135 DEGREES F OR HIGHER. PLEASE REPAIR OR REPLACE. 3. GLASS SNEEZE GUARD IN FRONT OF COLD TOP HOLDING VEGETABLES HAS LARGE CRACK IN IT. PLEASE REPLACE.
Location: Service counter
Equipment: -
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03/15/2013 | 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: STEAM TABLE HOLDING COOKED CHICKEN (MEASURED 111 DEGREES F) AND MEATBALLS (MEASURED 102 DEGREES F) IS NOT FUNCTIONING PROPERLY. TEMPERATURE IS NO LONGER ADJUSTABLE WITH THE ONLY SETTING BEING REALLY HOT. TURNS OFF THE STEAM TABLE FOR THIRTY MINUTE INTERVALS SO FOOD DOES NOT BURN. NOT MAINTAINING A CONSISTENT TEMPERATURE FOR FOOD.ENSURE POTENTIALLY HAZARDOUS FOOD BEING KEPT HOT IS HELD AT 135 DEGREES F OR HIGHER.
Location: Service counter
Equipment: Steam table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER HOLDING CUT RAW VEGETABLES IN SERVICE COUNTER AREA BROKE THIS MORNING AND IS NOT ABLE TO MAINTAIN A COLD TEMPERATURE.PLEASE REPLACE OR REPAIR ACCORDINGLY.2. STEAM TABLE HOLDING COOKED CHICKEN AND MEATBALLS IS NOT FUNCTIONING PROPERLY. TEMPERATURE IS NO LONGER ADJUSTABLE WITH THE ONLY SETTING BEING REALLY HOT. TURNS OFF THE STEAM TABLE FOR THIRTY MINUTE INTERVALS SO FOOD DOES NOT BURN. NOT MAINTAINING A CONSISTENT TEMPERATURE FOR FOOD. FOOD MUST BE HELD AT 135 DEGREES F OR HIGHER. PLEASE REPAIR OR REPLACE.
Location: Service counter
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PREP TOP COOLER HOLDING CUT RAW VEGETABLES IN SERVICE COUNTER AREA BROKE THIS MORNING AND IS NOT ABLE TO MAINTAIN A COLD TEMPERATURE.PLEASE REPLACE OR REPAIR ACCORDINGLY.2. STEAM TABLE HOLDING COOKED CHICKEN AND MEATBALLS IS NOT FUNCTIONING PROPERLY. TEMPERATURE IS NO LONGER ADJUSTABLE WITH THE ONLY SETTING BEING REALLY HOT. TURNS OFF THE STEAM TABLE FOR THIRTY MINUTE INTERVALS SO FOOD DOES NOT BURN. NOT MAINTAINING A CONSISTENT TEMPERATURE FOR FOOD. FOOD MUST BE HELD AT 135 DEGREES F OR HIGHER. PLEASE REPAIR OR REPLACE.
Location: Service counter
Equipment: Steam table
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03/07/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 12/28/12:CO2 tank propping the kitchen door open. Need to restrain tanks at all times. Tank is tagged "Full" and dated 10/18/12.
- 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: OBSERVED TWO EMPLOYEES PUTTING ON NEW PAIRS OF GLOVES WITHOUT WASHING THEIR HANDS.HAND WASHING NEEDS TO OCCUR BEFORE PUTTING ON NEW GLOVES TO PREVENT CONTAMINTATION OF THE NEW GLOVES.
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12/28/2012 | Non-Illness Complaint Recheck |
- No hand washing (when)
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: OBSERVED TWO EMPLOYEES PUTTING ON NEW PAIRS OF GLOVES WITHOUT WASHING THEIR HANDS.HAND WASHING NEEDS TO OCCUR BEFORE PUTTING ON NEW GLOVES TO PREVENT CONTAMINTATION OF THE NEW GLOVES.
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12/19/2012 | Non-Illness Complaint |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 1. Co2 tanks not restrained . Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- 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: 1. One pan of meat on top of cold top held at 45 deg. F due to pan being overfilled. Do not overfill pans so as to hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
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07/23/2012 | 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: 1. Several pans of sliced meat on top of end cold-top / reach in cooler held at 49 deg. F. due to pans being overfilled before lunch. You must hold all potentially hazardous food items at 41 deg. F. or below. NOTE > REPEAT VIOLATION FROM LAST ROUTINE INSPECITON.
Equipment: Prep Top Cooler
- 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: 1. Potentially hazardous ready-to-eat food items like sliced ham and turkey not date marked inside of walk in cooler. Date mark. 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.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet in poor repair at one bay sink on front line. Repair faucet to a sound working condition so that water does not have to be turned off from below sink.
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01/13/2012 | 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: 1. Several pans of sliced meat on top of end cold-top / reach in cooler held at 49 deg. F. due to pans being overfilled before lunch. You must hold all potentially hazardous food items at 41 deg. F. or below. NOTE > REPEAT VIOLATION FROM LAST ROUTINE INSPECITON.
Equipment: Prep Top Cooler
- 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: 1. Potentially hazardous ready-to-eat food items like sliced ham and turkey not date marked inside of walk in cooler. Date mark. 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.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet in poor repair at one bay sink on front line. Repair faucet to a sound working condition so that water does not have to be turned off from below sink.
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01/06/2012 | Routine |
Restaurant representatives - add corrected or new information about QUIZNOS #3985, 6335 INTECH COMMONS DR, Indianapolis, IN »