- Date marking (corrected on site)
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: BINS OF ALREADY COOKED CHILI AND OTHER FOOD PRODUCT NOT DATE MARKED IN WALK IN COOLER. MANAGER DATE MARKED CORRECTED ON SITE.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
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: 1 SANITIZER BUCKET ON BUCKET ON PREP LINE MEASURED AT 10 PPM AND ANOTHER WAS MEASURED AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE CHLORINE BASED SANITIZER ARE AT 50-100 PMM. MANAGER REFILLED BUCKETS AND CORRECTED ON SITE
Location: Prep area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LID CLOSED TO PREVENT PEST ENRTY AND RAIN WATER ACCUMULATION. TRASH SERVICE PROVIDER MAY NEED TO MOVE DUMPSTER SO LID IS NOT BLOCKED AND CAN BE CLOSED.
Location: Dumpster area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER AND WALK IN FREEZER HAVE HEAVY CONDENSATION AND ICE BUILD UP ON GRATES FLOORS AND SOME FOOD PRODUCT BOXES. HAVE BOTH UNITS REPAIRED TO PROPER WORKING ORDER AS SOON AS POSSIBLE.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER AND WALK IN FREEZER HAVE HEAVY CONDENSATION AND ICE BUILD UP ON GRATES FLOORS AND SOME FOOD PRODUCT BOXES. HAVE BOTH UNITS REPAIRED TO PROPER WORKING ORDER AS SOON AS POSSIBLE.
Location: Walk-in freezer
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD PRODUCT IN WALK IN COOLER AND FREEZER HAS LEAKING WATER ONTO THE BOXES DUE TO EQUIPMENT BEING IN POOR REPAIR. MOVE ALL BOXES AWAY FROM LEAKS AND REPAIR COOLER AND FREEZER AS SOON AS POSSIBLE.
Location: Walk-in cooler
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD PRODUCT IN WALK IN COOLER AND FREEZER HAS LEAKING WATER ONTO THE BOXES DUE TO EQUIPMENT BEING IN POOR REPAIR. MOVE ALL BOXES AWAY FROM LEAKS AND REPAIR COOLER AND FREEZER AS SOON AS POSSIBLE.
Location: Walk-in freezer
- 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: FOOD PRODUCT BOXES ON FLOOR IN WALK IN FREEZER. KEEP ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF FLOOR.
Location: Walk-in freezer
|
06/05/2014 | Recheck |
- Date marking (corrected on site)
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: BINS OF ALREADY COOKED CHILI AND OTHER FOOD PRODUCT NOT DATE MARKED IN WALK IN COOLER. MANAGER DATE MARKED CORRECTED ON SITE.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
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: 1 SANITIZER BUCKET ON BUCKET ON PREP LINE MEASURED AT 10 PPM AND ANOTHER WAS MEASURED AT > 200 PPM. UTILIZE TEST STRIPS TO ENSURE CHLORINE BASED SANITIZER ARE AT 50-100 PMM. MANAGER REFILLED BUCKETS AND CORRECTED ON SITE
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP LID CLOSED TO PREVENT PEST ENRTY AND RAIN WATER ACCUMULATION. TRASH SERVICE PROVIDER MAY NEED TO MOVE DUMPSTER SO LID IS NOT BLOCKED AND CAN BE CLOSED.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER AND WALK IN FREEZER HAVE HEAVY CONDENSATION AND ICE BUILD UP ON GRATES FLOORS AND SOME FOOD PRODUCT BOXES. HAVE BOTH UNITS REPAIRED TO PROPER WORKING ORDER AS SOON AS POSSIBLE.
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WALK IN COOLER AND WALK IN FREEZER HAVE HEAVY CONDENSATION AND ICE BUILD UP ON GRATES FLOORS AND SOME FOOD PRODUCT BOXES. HAVE BOTH UNITS REPAIRED TO PROPER WORKING ORDER AS SOON AS POSSIBLE.
Location: Walk-in freezer
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD PRODUCT IN WALK IN COOLER AND FREEZER HAS LEAKING WATER ONTO THE BOXES DUE TO EQUIPMENT BEING IN POOR REPAIR. MOVE ALL BOXES AWAY FROM LEAKS AND REPAIR COOLER AND FREEZER AS SOON AS POSSIBLE.
Location: Walk-in cooler
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: FOOD PRODUCT IN WALK IN COOLER AND FREEZER HAS LEAKING WATER ONTO THE BOXES DUE TO EQUIPMENT BEING IN POOR REPAIR. MOVE ALL BOXES AWAY FROM LEAKS AND REPAIR COOLER AND FREEZER AS SOON AS POSSIBLE.
Location: Walk-in freezer
- 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: FOOD PRODUCT BOXES ON FLOOR IN WALK IN FREEZER. KEEP ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF FLOOR.
Location: Walk-in freezer
|
05/22/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CART AND SHELF ABOVE CART SOILED LOCATED INSIDE WALK IN COOLER.2. INTERIOR/EXTERIOR ICE MACHINE SOILED. RUST RESIDUE IN BETWEEN ICE BIN AND COMPRESSOR SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in 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: CHLORINE SANITIZING SOLUTION CONCENTRATION TOO STRONG IN BUCKETS (OVER 200 PPM) IN BUCKETS.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION ACCORDING TO MANUFACTURER INSTRUCTIONS.
Location: Kitchen
- 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: 1. GRIME BUILD UP ON SOAP DISPENSER LOCATED ABOVE THREE COMPARTMENT SINK.2. HEAVY BUILD UP ON FLOOR DRAIN/PIPES BELOW THREE BAY..3. EXTERIOR WALK IN COOLER DOOR SOILED. CLEAN THOROUGHLY.CLEAN THOROUGHLY.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE PERSONAL FOOD ITEMS STORED ON TOP SHELF ABOVE FOOD USED IN OPERATIONS.STORE EMPLOYEE ON BOTTOM SHELF IN A CONTAINER, STORED SEPARATE FROM FOOD USED IN OPERATIONS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BEVERAGE LIDS STORED INSIDE SOILED COMPARTMENTS IN DRIVE THRU AREA.2. MOLD RESIDUE IN CREVICES AND SURFACES LOCATED ON DOORS OF COLD TOP PREP COOLER ON MAKE LINE.CLEAN COMPARTMENTS THOROUGHLY.
Location: Kitchen
|
10/23/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. STORAGE CART AND SHELF ABOVE CART SOILED LOCATED INSIDE WALK IN COOLER.2. INTERIOR/EXTERIOR ICE MACHINE SOILED. RUST RESIDUE IN BETWEEN ICE BIN AND COMPRESSOR SOILED.CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in 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: CHLORINE SANITIZING SOLUTION CONCENTRATION TOO STRONG IN BUCKETS (OVER 200 PPM) IN BUCKETS.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION ACCORDING TO MANUFACTURER INSTRUCTIONS.
Location: Kitchen
- 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: 1. GRIME BUILD UP ON SOAP DISPENSER LOCATED ABOVE THREE COMPARTMENT SINK.2. HEAVY BUILD UP ON FLOOR DRAIN/PIPES BELOW THREE BAT.3. EXTERIOR WALK IN COOLER DOOR SOILED. CLEAN THOROUGHLY.CLEAN THOROUGHLY.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE PERSONAL FOOD ITEMS STORED ON TOP SHELF ABOVE FOOD USED IN OPERATIONS.STORE EMPLOYEE ON BOTTOM SHELF IN A CONTAINER, STORED SEPARATE FROM FOOD USED IN OPERATIONS.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BEVERAGE LIDS STORED INSIDE SOILED COMPARTMENTS IN DRIVE THRU AREA.2. MOLD RESIDUE IN CREVICES AND SURFACES LOCATED ON DOORS OF COLD TOP PREP COOLER ON MAKE LINE.CLEAN COMPARTMENTS THOROUGHLY.
Location: Kitchen
|
10/16/2013 | Routine |
| No violation noted during this evaluation. | 08/01/2013 | Non-Illness Complaint |
- No hand washing (when) (corrected on site)
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: HANDS WERE NOT WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES. FURTHERMORE, EMPLOYEE ENTERED ESTABLISHMENT TO BEGIN SHIFT AND DID NOT WASH HANDS.ENSURE HANDS ARE WASHED THOROUGHLY (MINIMUM 20 SECONDS WITH HOT, SOAPY, WATER) BEFORE BEGINNING SHIFT, BEFORE GLOVE USE AND IN BETWEEN CHANGES TO PREVENT POSSIBLE SPREAD OF DISEASE (VERY IMPORTANT).NOTE: HANDS MUST BE WASHED AGAIN AFTER LEAVING RESTROOM.RECHECK 4/3: GM COUNSELED EMPLOYEES ON PROPER HAND WASHING PROCEDURES.
- 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: FLOOR NOT SEALED IN SOME AREAS. GAPS IN VARIOUS AREAS THROUGHOUT ENTIRE STORE. ENTIRE FLOOR MUST BE SEALED TO OBTAIN A SMOOTH AND EASILY CLEANABLE SURFACE. PROVIDE REPAIRRECHECK 4/3: FLOOR HAS NOT BEEN REPAIRED. DUE TO THE HIGH COST, WILL ALLOW CORPORATION BY NEXT ROUTINE INSPECTION TO REPAIR FLOOR.
Location: Kitchen
|
04/03/2013 | Recheck |
- No hand washing (when) (corrected on site)
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: HANDS WERE NOT WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES. FURTHERMORE, EMPLOYEE ENTERED ESTABLISHMENT TO BEGIN SHIFT AND DID NOT WASH HANDS.ENSURE HANDS ARE WASHED THOROUGHLY (MINIMUM 20 SECONDS WITH HOT, SOAPY, WATER) BEFORE BEGINNING SHIFT, BEFORE GLOVE USE AND IN BETWEEN CHANGES TO PREVENT POSSIBLE SPREAD OF DISEASE (VERY IMPORTANT).NOTE: HANDS MUST BE WASHED AGAIN AFTER LEAVING RESTROOM.
- 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: FLOOR NOT SEALED IN SOME AREAS. GAPS IN VARIOUS AREAS THROUGHOUT ENTIRE STORE. ENTIRE FLOOR MUST BE SEALED TO OBTAIN A SMOOTH AND EASILY CLEANABLE SURFACE. PROVIDE REPAIR
Location: Kitchen
|
03/26/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD BUILD UP ON GASKETS LOCATED ON COOLER. CLEAN AND SANITIZE THOROUGHLY.2. CAN OPENER BLADE SOILED WITH BUILD UP. CLEAN AND SANITIZE BLADE ON A DAILY BASIS.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE FOR EMPLOYEE TO WASH HANDS AT A MINIMUM OF 100 DEGREES F IN KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE FOR EMPLOYEE TO WASH HANDS AT A MINIMUM OF 100 DEGREES F IN KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.
Location: Emp restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER TURNED OFF AT HAND SINK IN KITCHEN. SINK DOES NOT DRAIN AND HAS A PIPE LEAK. REPAIR ASAP. FAILURE TO COMPLETE BY FOLLOW UP DATE WILL RESULT IN A CITATION.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT OPERATING WITHOUT A CERTIFIED FOOD HANDLER. ACCORDING TO GM, AN INDIVIDUAL TOOK EXAM IN AUGUST AND PASSED, BUT NO RESULTS HAVE BEEN SENT TO ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAILURE TO COMPLY MAY RESULT IN A FINE.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIDS STORED IMPROPER AT DRINK STATIONS. STORE LIDS INVERTED (FACE DOWN) TO PREVENT CONTAMINATION ON INTERIOR.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF SEVENTY EIGHT DEGREES AT HAND SINK LOCATED IN EMPLOYEE RESTROOM. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F. RECHECK: WATER REACHING A MAXIMUM OF SEVENTY FIVE DEGREES AT HAND SINK IN RESTROOM AND 91 DEGREES AT HAND SINK IN KITCHEN. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. RECHECK: NO HOT WATER AVAILABLE AT HAND SINK LOCATED IN KITCHEN PREP AREA OR RESTROOMS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES AT BOTH HAND SINKS.
Location: Emp restroom
- 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 THERMOMETER INSIDE REACH IN COOLER OPPOSITE FLAT TOP GRILL ON COOK LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM ICE BUILD UP ON COMPRESSOR PIPE LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR TO PREVENT ICE BUILD UP AND POSSIBLE CONTAMINATION OF FOOD INSIDE COOLER.RECHECK: NOT COMPLETED
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
10/26/2012 | Recheck |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.RECHECK: CAN OF HOT FUDGE STORED IN WARMER WITH RUST ON RIM. DISCONTINUE HEATING HOT FUDGE WARMER UNTIL A DURABLE, RUST RESISTANT, LINER CAN BE OBTAINED.A FINE WILL BE ISSUED IF VIOLATION IS REPEATED. FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.AN
Comments: RECHECK: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 6/12: NO ONE HAS BEEN CERTIFIED AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. MUST HAVE AN INDIVIDUAL REGISTERED BY FOLLOW UP DATE OR ADDITIONAL FINES WILL BE ISSUED.RECHECK 7/5: NO EMPLOYEE HAS BEEN CERTIFIED WORKING AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE WILL RESULT IN REFERRAL TO COURT TO GAIN COMPLIANCE.RECHECK: ACCORDING TO GENERAL MANAGER, AN EMPLOYEE HAS PASSED THE FOOD SAFETY EXAM, BUT HAS NOT RECEIVED CERTIFICATE. FAX COPY OF CERTIFICATE UPON COMPLETION 317-221-3070.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.RECHECK; VIOLATION NOT CORRECTED.
Location: Kitchen
|
10/16/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD BUILD UP ON GASKETS LOCATED ON COOLER. CLEAN AND SANITIZE THOROUGHLY.2. CAN OPENER BLADE SOILED WITH BUILD UP. CLEAN AND SANITIZE BLADE ON A DAILY BASIS.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE FOR EMPLOYEE TO WASH HANDS AT A MINIMUM OF 100 DEGREES F IN KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE FOR EMPLOYEE TO WASH HANDS AT A MINIMUM OF 100 DEGREES F IN KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.
Location: Emp restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER TURNED OFF AT HAND SINK IN KITCHEN. SINK DOES NOT DRAIN AND HAS A PIPE LEAK. REPAIR ASAP. FAILURE TO COMPLETE BY FOLLOW UP DATE WILL RESULT IN A CITATION.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: ESTABLISHMENT OPERATING WITHOUT A CERTIFIED FOOD HANDLER. ACCORDING TO GM, AN INDIVIDUAL TOOK EXAM IN AUGUST AND PASSED, BUT NO RESULTS HAVE BEEN SENT TO ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAILURE TO COMPLY MAY RESULT IN A FINE.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIDS STORED IMPROPER AT DRINK STATIONS. STORE LIDS INVERTED (FACE DOWN) TO PREVENT CONTAMINATION ON INTERIOR.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF SEVENTY EIGHT DEGREES AT HAND SINK LOCATED IN EMPLOYEE RESTROOM. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F. RECHECK: WATER REACHING A MAXIMUM OF SEVENTY FIVE DEGREES AT HAND SINK IN RESTROOM AND 91 DEGREES AT HAND SINK IN KITCHEN. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. RECHECK: NO HOT WATER AVAILABLE AT HAND SINK LOCATED IN KITCHEN PREP AREA OR RESTROOMS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES AT BOTH HAND SINKS.
Location: Emp restroom
- 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 THERMOMETER INSIDE REACH IN COOLER OPPOSITE FLAT TOP GRILL ON COOK LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM ICE BUILD UP ON COMPRESSOR PIPE LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR TO PREVENT ICE BUILD UP AND POSSIBLE CONTAMINATION OF FOOD INSIDE COOLER.RECHECK: NOT COMPLETED
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
09/27/2012 | Recheck |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.RECHECK: CAN OF HOT FUDGE STORED IN WARMER WITH RUST ON RIM. DISCONTINUE HEATING HOT FUDGE WARMER UNTIL A DURABLE, RUST RESISTANT, LINER CAN BE OBTAINED.A FINE WILL BE ISSUED IF VIOLATION IS REPEATED. FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.AN
Comments: RECHECK: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 6/12: NO ONE HAS BEEN CERTIFIED AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. MUST HAVE AN INDIVIDUAL REGISTERED BY FOLLOW UP DATE OR ADDITIONAL FINES WILL BE ISSUED.RECHECK 7/5: NO EMPLOYEE HAS BEEN CERTIFIED WORKING AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE WILL RESULT IN REFERRAL TO COURT TO GAIN COMPLIANCE.RECHECK: ACCORDING TO GENERAL MANAGER, AN EMPLOYEE HAS PASSED THE FOOD SAFETY EXAM, BUT HAS NOT RECEIVED CERTIFICATE. FAX COPY OF CERTIFICATE UPON COMPLETION 317-221-3070.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.RECHECK; VIOLATION NOT CORRECTED.
Location: Kitchen
|
09/21/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD BUILD UP ON GASKETS LOCATED ON COOLER. CLEAN AND SANITIZE THOROUGHLY.2. CAN OPENER BLADE SOILED WITH BUILD UP. CLEAN AND SANITIZE BLADE ON A DAILY BASIS.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE FOR EMPLOYEE TO WASH HANDS AT A MINIMUM OF 100 DEGREES F IN KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE FOR EMPLOYEE TO WASH HANDS AT A MINIMUM OF 100 DEGREES F IN KITCHEN AND EMPLOYEE RESTROOM HAND SINKS.
Location: Emp restroom
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER TURNED OFF AT HAND SINK IN KITCHEN. SINK DOES NOT DRAIN AND HAS A PIPE LEAK. REPAIR ASAP. FAILURE TO COMPLETE BY FOLLOW UP DATE WILL RESULT IN A CITATION.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIDS STORED IMPROPER AT DRINK STATIONS. STORE LIDS INVERTED (FACE DOWN) TO PREVENT CONTAMINATION ON INTERIOR.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF SEVENTY EIGHT DEGREES AT HAND SINK LOCATED IN EMPLOYEE RESTROOM. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F. RECHECK: WATER REACHING A MAXIMUM OF SEVENTY FIVE DEGREES AT HAND SINK IN RESTROOM AND 91 DEGREES AT HAND SINK IN KITCHEN. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS. RECHECK: NO HOT WATER AVAILABLE AT HAND SINK LOCATED IN KITCHEN PREP AREA OR RESTROOMS. PROVIDE HOT WATER AT A MINIMUM OF 100 DEGREES AT BOTH HAND SINKS.
Location: Emp restroom
- 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 THERMOMETER INSIDE REACH IN COOLER OPPOSITE FLAT TOP GRILL ON COOK LINE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM ICE BUILD UP ON COMPRESSOR PIPE LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR TO PREVENT ICE BUILD UP AND POSSIBLE CONTAMINATION OF FOOD INSIDE COOLER.RECHECK: NOT COMPLETED
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
09/21/2012 | 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: WATER NOT AVAILABE FOR EMPLOYEE TO WASH HANDS AT 100 DEGREES F IN KITCHEN. HAND SINK NO FUNCTIONING.RECHECK: WATER REACHING A MAXIMUM OF 91 DEGREES AT HAND SINK. PROVIDE REPAIR.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD BUILD UP ON GASKETS LOCATED ON COOLER. CLEAN AND SANITIZE THOROUGHLY.2. CAN OPENER BLADE SOILED WITH BUILD UP. CLEAN AND SANITIZE BLADE ON A DAILY BASIS.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER TURNED OFF AT HAND SINK IN KITCHEN. SINK DOES NOT DRAIN AND HAS A PIPE LEAK. REPAIR ASAP. FAILURE TO COMPLETE BY FOLLOW UP DATE WILL RESULT IN A CITATION.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIDS STORED IMPROPER AT DRINK STATIONS. STORE LIDS INVERTED (FACE DOWN) TO PREVENT CONTAMINATION ON INTERIOR.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF SEVENTY EIGHT DEGREES AT HAND SINK LOCATED IN EMPLOYEE RESTROOM. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F. RECHECK: WATER REACHING A MAXIMUM OF SEVENTY FIVE DEGREES AT HAND SINK IN RESTROOM AND 91 DEGREES AT HAND SINK IN KITCHEN. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F AT BOTH HAND SINKS.
Location: Emp restroom
- 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 THERMOMETER INSIDE REACH IN COOLER OPPOSITE FLAT TOP GRILL ON COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM ICE BUILD UP ON COMPRESSOR PIPE LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR TO PREVENT ICE BUILD UP AND POSSIBLE CONTAMINATION OF FOOD INSIDE COOLER.RECHECK: NOT COMPLETED
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
09/14/2012 | 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: WATER NOT AVAILABE FOR EMPLOYEE TO WASH HANDS AT 100 DEGREES F IN KITCHEN. HAND SINK NO FUNCTIONING.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. MOLD BUILD UP ON GASKETS LOCATED ON COOLER. CLEAN AND SANITIZE THOROUGHLY.2. CAN OPENER BLADE SOILED WITH BUILD UP. CLEAN AND SANITIZE BLADE ON A DAILY BASIS.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER TURNED OFF AT HAND SINK IN KITCHEN. SINK DOES NOT DRAIN AND HAS A PIPE LEAK. REPAIR ASAP. FAILURE TO COMPLETE BY FOLLOW UP DATE WILL RESULT IN A CITATION.
Location: Kitchen
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: LIDS STORED IMPROPER AT DRINK STATIONS. STORE LIDS INVERTED (FACE DOWN) TO PREVENT CONTAMINATION ON INTERIOR.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF NINETY DEGREES AT HAND SINK LOCATED IN EMPLOYEE RESTROOM. PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Emp restroom
- 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 THERMOMETER INSIDE REACH IN COOLER OPPOSITE FLAT TOP GRILL ON COOK LINE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM ICE BUILD UP ON COMPRESSOR PIPE LOCATED INSIDE WALK IN COOLER. PROVIDE REPAIR TO PREVENT ICE BUILD UP AND POSSIBLE CONTAMINATION OF FOOD INSIDE COOLER.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
09/07/2012 | Routine |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.RECHECK: CAN OF HOT FUDGE STORED IN WARMER WITH RUST ON RIM. DISCONTINUE HEATING HOT FUDGE WARMER UNTIL A DURABLE, RUST RESISTANT, LINER CAN BE OBTAINED.A FINE WILL BE ISSUED IF VIOLATION IS REPEATED. FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RECHECK: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 6/12: NO ONE HAS BEEN CERTIFIED AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. MUST HAVE AN INDIVIDUAL REGISTERED BY FOLLOW UP DATE OR ADDITIONAL FINES WILL BE ISSUED.RECHECK 7/5: NO EMPLOYEE HAS BEEN CERTIFIED WORKING AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE WILL RESULT IN REFERRAL TO COURT TO GAIN COMPLIANCE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.RECHECK; VIOLATION NOT CORRECTED.
Location: Kitchen
|
08/14/2012 | Recheck |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.RECHECK: CAN OF HOT FUDGE STORED IN WARMER WITH RUST ON RIM. DISCONTINUE HEATING HOT FUDGE WARMER UNTIL A DURABLE, RUST RESISTANT, LINER CAN BE OBTAINED.A FINE WILL BE ISSUED IF VIOLATION IS REPEATED. FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RECHECK: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 6/12: NO ONE HAS BEEN CERTIFIED AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. MUST HAVE AN INDIVIDUAL REGISTERED BY FOLLOW UP DATE OR ADDITIONAL FINES WILL BE ISSUED.RECHECK 7/5: NO EMPLOYEE HAS BEEN CERTIFIED WORKING AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. FAILURE TO PROVIDE A CERTIFIED FOOD HANDLER BY FOLLOW UP DATE WILL RESULT IN REFERRAL TO COURT TO GAIN COMPLIANCE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.RECHECK; VIOLATION NOT CORRECTED.
Location: Kitchen
|
07/05/2012 | Recheck |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.RECHECK: CAN OF HOT FUDGE STORED IN WARMER WITH RUST ON RIM. DISCONTINUE HEATING HOT FUDGE WARMER UNTIL A DURABLE, RUST RESISTANT, LINER CAN BE OBTAINED.A FINE WILL BE ISSUED IF VIOLATION IS REPEATED. FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RECHECK: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.RECHECK 6/12: NO ONE HAS BEEN CERTIFIED AT THIS ESTABLISHMENT. CITATION ISSUED FOR NON COMPLIANCE. MUST HAVE AN INDIVIDUAL REGISTERED BY FOLLOW UP DATE OR ADDITIONAL FINES WILL BE ISSUED.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.RECHECK; VIOLATION NOT CORRECTED.
Location: Kitchen
|
06/12/2012 | Recheck |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.RECHECK: CAN OF HOT FUDGE STORED IN WARMER WITH RUST ON RIM. DISCONTINUE HEATING HOT FUDGE WARMER UNTIL A DURABLE, RUST RESISTANT, LINER CAN BE OBTAINED.A FINE WILL BE ISSUED IF VIOLATION IS REPEATED. FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: RECHECK: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.RECHECK; VIOLATION NOT CORRECTED.
Location: Kitchen
|
05/10/2012 | Recheck |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.RECHECK: CAN OF HOT FUDGE STORED IN WARMER WITH RUST ON RIM. DISCONTINUE HEATING HOT FUDGE WARMER UNTIL A DURABLE, RUST RESISTANT, LINER CAN BE OBTAINED.A FINE WILL BE ISSUED IF VIOLATION IS REPEATED. FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.RECHECK; VIOLATION NOT CORRECTED.
Location: Kitchen
|
03/17/2012 | Recheck |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.RECHECK: CAN OF HOT FUDGE STORED IN WARMER WITH RUST ON RIM. DISCONTINUE HEATING HOT FUDGE WARMER UNTIL A DURABLE, RUST RESISTANT, LINER CAN BE OBTAINED.A FINE WILL BE ISSUED IF VIOLATION IS REPEATED. FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.RECHECK: A WORK ORDER IS IN PROGRESS.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.RECHECK; VIOLATION NOT CORRECTED.
Location: Kitchen
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03/02/2012 | Recheck |
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE STORING HOT FUDGE SAUCE IN ORIGINAL CAN. HOT FUDGE SAUCE DISCARDED.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO INDIVIDUAL WORKING AT THIS ESTABLISHMENT FOOD SAFETY CERTIFIED. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PURSE, BOTTLE OF GUM AND WATER STORED ON TOP OF COLD TOP COOLER ON COOK LINE. STORE PERSONAL ITEMS AWAY FROM PREP AREAS.
Location: Chemical room
- 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: RACK OF BUNS STORED NEAR HAND SINK SPLASHED WITH WATER FROM EMPLOYEE HAND WASHING. INSTALL A SPLASH GUARD AT HAND SINK OR STORE BUNS IN A LOCATION AWAY FROM HAND SINK.
Location: Cook line
- Restroom doors open (corrected on site)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: EMPLOYEE RESTROOM DOOR PROPPED OPEN. KEEP DOOR CLOSED WHEN NOT IN USE.
Location: Kitchen (back)
- 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: HOT FUDGE STORED IN WARMER SOILED WITH RUST ON THE RIM. DISCONTINUE USING ORIGINAL CAN IN WARMERS DUE TO RUST FORMATION. PROVIDE A RUST AND HEAT RESISTANT CONTAINER TO STORE SAUCE.
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02/10/2012 | Routine |
Restaurant representatives - add corrected or new information about RALLY'S HAMBURGERS #6191, 10545 PENDLETON PIKE, Lawrence, IN »