| No violation noted during this evaluation. | 09/10/2014 | 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: 1. COOKED BREAKFAST SANDWHICHES HELD AT 120 DEGREES FAHRENHEIT. HOT HOLDING EQUIPMENT WAS ON LOWEST SETTING AND FOOD WAS 4 HOURS OLD. MANAGER DISCARDED SANDWHICHES. USE THERMOMETER AND MONITOR TEMPERATURES CLOSELY IN THE FUTURE.**12/30/13 1. HOT HOLDING EQUIPMENT CONTINUES TO BE TURNED DOWN TO THE LOWEST SETTING. FOOD TEMP'ED AT 120 DEGREES AGAIN ON RECHECK. PLEASE MAKE SURE EMPLOYEES UNDERSTAND THAT THE LOWEST SETTING IS INSUFFICIENT. THEY NEED TO CHECK THE THERMOMETER INSIDE THE HOT HOLDING TRAY TO INSURE THAT FOOD IS BEING KEPT AT SAFE TEMPERATURES. **01/08/14 1. THERE IS NO FOOD IN THE HOT HOLDING EQUIPMENT TO TEMP, HOWEVER THE EQUIPMENT HAS BEEN LEFT AT THE PROPER SETTING. PLEASE KEEP CONTINUE TO WATCH THE SITUATION.
Location: Kitchen
Equipment: Warming drawers
- 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: 1. EMPLOYEE PLACED HANDS IN GLOVES WITHOUT WASHING HANDS FIRST. ALWAYS WASH HANDS BEFORE PLACING THEM INTO GLOVES. **12/30/13 1. NO ISSUES OBSERVED ON RECHECK.
- 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: 1. RAW EGGS STORED OVER FRUIT PUNCH IN WALK-IN COOLER. STORE RAW, UNCOOKED ANIMAL PRODUCTS UNDER READY TO EAT FOODS OR SEPERATELY. *12/30/131. STORE NO LONGER SELLS EGGS AS OF 12/30/13.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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. KITCHEN AREA HANDSINK BLOCKED BY SEVERAL STACKED BOXES. REMOVE BOXES AND KEEP HANDSINK AREA UNOBSTRUCTED.** 12/30/13 1. HANDSINK AREA WAS CLEAR ON RECHECK.
Location: Kitchen
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. SINGLE SERVICE CUPS AND NAPKINS STORED ON FLOOR. STORE ALL SINGLE-SERVICE UTENSILS AT LEAST 6 INCHES OFF GROUND.**12/30/131. CORRECTED UPON RECHECK.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. WET MOP LYING AGAINST WALL. STORE MOPS SO THAT THEY CAN AIR DRY WHEN NOT IN USE.*12/30/13 1. MOP STORED IMPROPERLY AGAIN UPON RECHECK.*1/08/14 1. MOP STORED PROPERLY UPON SECOND RECHECK.
Location: Kitchen
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. WET RAGS LEFT ON PREP SURFACES AND CHEST FREEZER IN KITCHEN AREA. WET RAGS MUST BE STORED IN SANITIZER WATER WHEN NOT IN USE.**12/30/13 1. WET RAG ON COUNTER AGAIN ON RECHECK. EMPLOYEE DOES NOT SPEAK ENGLISH. PLEASE MAKE SURE EMPLOYEES UNDERSTAND HOW TO MAKE SANITIZED WATER FOR THEIR WIPING CLOTHS.**01/08/14 1. NO MORE IMPROPERLY STORED RAGS SEEN.
Location: Kitchen
- 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: 1. BOXES OF CANDY IN BACK ROOM AND BUTTER IN WALK-IN COOLER ARE STORED ON FLOOR. STORE FOOD AT LEAST 6 INCHES OFF THE GROUND.**12/30/131. NO FOOD STORED ON FLOOR ON RECHECK.
Location: Back 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: 1. BOXES OF CANDY IN BACK ROOM AND BUTTER IN WALK-IN COOLER ARE STORED ON FLOOR. STORE FOOD AT LEAST 6 INCHES OFF THE GROUND.**12/30/131. NO FOOD STORED ON FLOOR ON RECHECK.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GASKET ON CHEST FREEZER IN KITCHEN AREA IS SOILED AND ICE IS BUILT UP AROUND LID. CLEAN AND SANITIZE.**12/30/13 1. FREEZER VERY CLEAN AS OF 12/30/13.
Location: Kitchen
Equipment: Chest freezer
|
01/08/2014 | 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: 1. COOKED BREAKFAST SANDWHICHES HELD AT 120 DEGREES FAHRENHEIT. HOT HOLDING EQUIPMENT WAS ON LOWEST SETTING AND FOOD WAS 4 HOURS OLD. MANAGER DISCARDED SANDWHICHES. USE THERMOMETER AND MONITOR TEMPERATURES CLOSELY IN THE FUTURE.**12/30/13 1. HOT HOLDING EQUIPMENT CONTINUES TO BE TURNED DOWN TO THE LOWEST SETTING. FOOD TEMP'ED AT 120 DEGREES AGAIN ON RECHECK. PLEASE MAKE SURE EMPLOYEES UNDERSTAND THAT THE LOWEST SETTING IS INSUFFICIENT. THEY NEED TO CHECK THE THERMOMETER INSIDE THE HOT HOLDING TRAY TO INSURE THAT FOOD IS BEING KEPT AT SAFE TEMPERATURES.
Location: Kitchen
Equipment: Warming drawers
- 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: 1. EMPLOYEE PLACED HANDS IN GLOVES WITHOUT WASHING HANDS FIRST. ALWAYS WASH HANDS BEFORE PLACING THEM INTO GLOVES. **12/30/13 1. NO ISSUES OBSERVED ON RECHECK.
- 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: 1. RAW EGGS STORED OVER FRUIT PUNCH IN WALK-IN COOLER. STORE RAW, UNCOOKED ANIMAL PRODUCTS UNDER READY TO EAT FOODS OR SEPERATELY. *12/30/131. STORE NO LONGER SELLS EGGS AS OF 12/30/13.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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. KITCHEN AREA HANDSINK BLOCKED BY SEVERAL STACKED BOXES. REMOVE BOXES AND KEEP HANDSINK AREA UNOBSTRUCTED.** 12/30/13 1. HANDSINK AREA WAS CLEAR ON RECHECK.
Location: Kitchen
Equipment: Hand sink
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. SINGLE SERVICE CUPS AND NAPKINS STORED ON FLOOR. STORE ALL SINGLE-SERVICE UTENSILS AT LEAST 6 INCHES OFF GROUND.**12/30/131. CORRECTED UPON RECHECK.
Location: Back room
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. WET MOP LYING AGAINST WALL. STORE MOPS SO THAT THEY CAN AIR DRY WHEN NOT IN USE.*12/30/13 1. MOP STORED IMPROPERLY AGAIN UPON RECHECK.
Location: Kitchen
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. WET RAGS LEFT ON PREP SURFACES AND CHEST FREEZER IN KITCHEN AREA. WET RAGS MUST BE STORED IN SANITIZER WATER WHEN NOT IN USE.**12/30/13 1. WET RAG ON COUNTER AGAIN ON RECHECK. EMPLOYEE DOES NOT SPEAK ENGLISH. PLEASE MAKE SURE EMPLOYEES UNDERSTAND HOW TO MAKE SANITIZED WATER FOR THEIR WIPING CLOTHS.
Location: Kitchen
- 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: 1. BOXES OF CANDY IN BACK ROOM AND BUTTER IN WALK-IN COOLER ARE STORED ON FLOOR. STORE FOOD AT LEAST 6 INCHES OFF THE GROUND.**12/30/131. NO FOOD STORED ON FLOOR ON RECHECK.
Location: Back 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: 1. BOXES OF CANDY IN BACK ROOM AND BUTTER IN WALK-IN COOLER ARE STORED ON FLOOR. STORE FOOD AT LEAST 6 INCHES OFF THE GROUND.**12/30/131. NO FOOD STORED ON FLOOR ON RECHECK.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GASKET ON CHEST FREEZER IN KITCHEN AREA IS SOILED AND ICE IS BUILT UP AROUND LID. CLEAN AND SANITIZE.**12/30/13 1. FREEZER VERY CLEAN AS OF 12/30/13.
Location: Kitchen
Equipment: Chest freezer
|
12/30/2013 | 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: 1. COOKED BREAKFAST SANDWHICHES HELD AT 120 DEGREES FAHRENHEIT. HOT HOLDING EQUIPMENT WAS ON LOWEST SETTING AND FOOD WAS 4 HOURS OLD. MANAGER DISCARDED SANDWHICHES. USE THERMOMETER AND MONITOR TEMPERATURES CLOSELY IN THE FUTURE.
Location: Kitchen
Equipment: Warming drawers
- 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: 1. EMPLOYEE PLACED HANDS IN GLOVES WITHOUT WASHING HANDS FIRST. ALWAYS WASH HANDS BEFORE PLACING THEM INTO GLOVES.
- 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: 1. RAW EGGS STORED OVER FRUIT PUNCH IN WALK-IN COOLER. STORE RAW, UNCOOKED ANIMAL PRODUCTS UNDER READY TO EAT FOODS OR SEPERATELY.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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. KITCHEN AREA HANDSINK BLOCKED BY SEVERAL STACKED BOXES. REMOVE BOXES AND KEEP HANDSINK AREA UNOBSTRUCTED.
Location: Kitchen
Equipment: Hand sink
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. SINGLE SERVICE CUPS AND NAPKINS STORED ON FLOOR. STORE ALL SINGLE-SERVICE UTENSILS AT LEAST 6 INCHES OFF GROUND.
Location: Back room
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: 1. WET MOP LYING AGAINST WALL. STORE MOPS SO THAT THEY CAN AIR DRY WHEN NOT IN USE.
Location: Kitchen
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: 1. WET RAGS LEFT ON PREP SURFACES AND CHEST FREEZER IN KITCHEN AREA. WET RAGS MUST BE STORED IN SANITIZER WATER WHEN NOT IN USE.
Location: Kitchen
- 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: 1. BOXES OF CANDY IN BACK ROOM AND BUTTER IN WALK-IN COOLER ARE STORED ON FLOOR. STORE FOOD AT LEAST 6 INCHES OFF THE GROUND.
Location: Back 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: 1. BOXES OF CANDY IN BACK ROOM AND BUTTER IN WALK-IN COOLER ARE STORED ON FLOOR. STORE FOOD AT LEAST 6 INCHES OFF THE GROUND.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GASKET ON CHEST FREEZER IN KITCHEN AREA IS SOILED AND ICE IS BUILT UP AROUND LID. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Chest freezer
|
12/19/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTAINERS HOLDING FOOD ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Cold top
- 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: HANDS WASHED WITHOUT SOAP AT HAND SINK. HANDS NOT DRIED. FOLLOW PROPER HAND WASHING PROCEDURES.
Location: Kitchen
Equipment: Hand 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: CLEAN FLOOR IN KITCHEN AND BACK ROOM. MAINTAIN.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED IN UNSEALED BOXES AND BAGS. CLOSE OFF BAGS AND CLOSE LIDS ON BOXES WHEN NOT IN USE.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
08/12/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTAINERS HOLDING FOOD ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
Location: Kitchen
Equipment: Cold top
- 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: HANDS WASHED WITHOUT SOAP AT HAND SINK. HANDS NOT DRIED. FOLLOW PROPER HAND WASHING PROCEDURES.
Location: Kitchen
Equipment: Hand 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: CLEAN FLOOR IN KITCHEN AND BACK ROOM. MAINTAIN.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED IN UNSEALED BOXES AND BAGS. CLOSE OFF BAGS AND CLOSE LIDS ON BOXES WHEN NOT IN USE.
Location: Kitchen
Equipment: Chest freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
07/31/2013 | Routine |
- 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: EMPLOYEES HANDS NOT WASHED UPON ENTERING THE KITCHEN. HANDS ARE TO ALWAYS BE WASHED WHEN ENTERING THE KITCHEN.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: BOXES OF SINGLE USE ITEMS ON FLOOR IN DRY STORAGE AREA. ELEVATE 6 INCHES.
Location: Dry storage
- 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: FLOORS AND WALLS SOILED IN RESTROOMS. CLEAN, SANITIZE AND MAINTAIN.
Location: Womens restroom
- 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: FLOORS AND WALLS SOILED IN RESTROOMS. CLEAN, SANITIZE AND MAINTAIN.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SINK AND TOILET FIXTURES IN RESTROOMS ARE SOILED. CLEAN AND SANITIZE EVERY 24 HOURS. MAINTAIN.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SINK AND TOILET FIXTURES IN RESTROOMS ARE SOILED. CLEAN AND SANITIZE EVERY 24 HOURS. MAINTAIN.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKING AT 3-BAY SINK. REPAIR.
Location: Three bay area
Equipment: 3-bay
|
03/01/2013 | 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: EMPLOYEES HANDS NOT WASHED UPON ENTERING THE KITCHEN. HANDS ARE TO ALWAYS BE WASHED WHEN ENTERING THE KITCHEN.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: BOXES OF SINGLE USE ITEMS ON FLOOR IN DRY STORAGE AREA. ELEVATE 6 INCHES.
Location: Dry storage
- 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: FLOORS AND WALLS SOILED IN RESTROOMS. CLEAN, SANITIZE AND MAINTAIN.
Location: Womens restroom
- 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: FLOORS AND WALLS SOILED IN RESTROOMS. CLEAN, SANITIZE AND MAINTAIN.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SINK AND TOILET FIXTURES IN RESTROOMS ARE SOILED. CLEAN AND SANITIZE EVERY 24 HOURS. MAINTAIN.
Location: Mens restroom
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SINK AND TOILET FIXTURES IN RESTROOMS ARE SOILED. CLEAN AND SANITIZE EVERY 24 HOURS. MAINTAIN.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKING AT 3-BAY SINK. REPAIR.
Location: Three bay area
Equipment: 3-bay
|
02/19/2013 | 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: EMPLOYEES HANDS NOT WASHED UPON ENTERING THE KITCHEN. HANDS ARE TO ALWAYS BE WASHED WHEN ENTERING THE KITCHEN.
- Improper storage location
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: BOXES OF SINGLE USE ITEMS ON FLOOR IN DRY STORAGE AREA. ELEVATE 6 INCHES.
Location: Dry storage
- 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: FLOORS AND WALLS SOILED IN RESTROOMS. CLEAN, SANITIZE AND MAINTAIN.
Location: Womens restroom
- 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: FLOORS AND WALLS SOILED IN RESTROOMS. CLEAN, SANITIZE AND MAINTAIN.
Location: Mens restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SINK AND TOILET FIXTURES IN RESTROOMS ARE SOILED. CLEAN AND SANITIZE EVERY 24 HOURS. MAINTAIN.
Location: Mens restroom
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SINK AND TOILET FIXTURES IN RESTROOMS ARE SOILED. CLEAN AND SANITIZE EVERY 24 HOURS. MAINTAIN.
Location: Mens restroom
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET LEAKING AT 3-BAY SINK. REPAIR.
Location: Three bay area
Equipment: 3-bay
|
02/12/2013 | Routine |
- CO2 tanks unrestrained (corrected)
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 ...
- 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: ADJUST AND/OR REPAIR.
Location: Kitchen
Equipment: Cold top
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Sales floor
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Service counter
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Walk-in cooler
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Sales floor
Equipment: Microwave oven
- 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 IN-PLACE SANITIZER SET-UP; MAINTAIN IN-PLACE SANITIZER AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE AT 50 - 100 PPM OR QUAT AT 200 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: DON'T STORE DUST MOPS AND EMPLOYEE PERSONAL ITEMS SUCH AS SHIRTS, LOTION, ETC ON SODA SYRUP BOXES.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER DISPLAY DOOR WHERE GALLON MILK IS STORED.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: 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.
Location: Kitchen
Equipment: Chest freezer
- 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.
Location: Walk-in cooler
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ESTABLISHMENT MUST PURCHASE APPROVED FOOD-GRADE CAN INSERT FOR CHEESE SAUCE INSTEAD OF USING OLD RUSTED CAN FROM ORIGINAL FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN STOCK STORAGE SHEVLING ABOVE 3-BAY SINK.
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Soda machine
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Ice bin
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
Equipment: 3-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
|
10/26/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
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 ...
- 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: ADJUST AND/OR REPAIR.
Location: Kitchen
Equipment: Cold top
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Sales floor
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Service counter
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Sales floor
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Walk-in cooler
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Sales floor
Equipment: Microwave oven
- 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 IN-PLACE SANITIZER SET-UP; MAINTAIN IN-PLACE SANITIZER AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE AT 50 - 100 PPM OR QUAT AT 200 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
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: DON'T STORE DUST MOPS AND EMPLOYEE PERSONAL ITEMS SUCH AS SHIRTS, LOTION, ETC ON SODA SYRUP BOXES.
Location: Back room
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER DISPLAY DOOR WHERE GALLON MILK IS STORED.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: 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.
Location: Kitchen
Equipment: Chest freezer
- 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.
Location: Walk-in cooler
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ESTABLISHMENT MUST PURCHASE APPROVED FOOD-GRADE CAN INSERT FOR CHEESE SAUCE INSTEAD OF USING OLD RUSTED CAN FROM ORIGINAL FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN STOCK STORAGE SHEVLING ABOVE 3-BAY SINK.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN STOCK STORAGE SHEVLING ABOVE 3-BAY SINK.
Location: -
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Soda machine
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Ice bin
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
Equipment: 3-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
|
10/12/2012 | Recheck |
- 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 ...
- 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: ADJUST AND/OR REPAIR.
Location: Kitchen
Equipment: Cold top
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Sales floor
- Toxic labeling (corrected on site)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Kitchen
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Service counter
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Walk-in cooler
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS).CLEAN, SANITIZE AND DEFROST KITCHEN AND SALES FLOOR CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Sales floor
Equipment: Microwave oven
- 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: NO IN-PLACE SANITIZER SET-UP; MAINTAIN IN-PLACE SANITIZER AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE AT 50 - 100 PPM OR QUAT AT 200 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected on site)
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: DON'T STORE DUST MOPS AND EMPLOYEE PERSONAL ITEMS SUCH AS SHIRTS, LOTION, ETC ON SODA SYRUP BOXES.
Location: Back room
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER DISPLAY DOOR WHERE GALLON MILK IS STORED.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: 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.
Location: Kitchen
Equipment: Chest freezer
- 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.
Location: Walk-in cooler
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ESTABLISHMENT MUST PURCHASE APPROVED FOOD-GRADE CAN INSERT FOR CHEESE SAUCE INSTEAD OF USING OLD RUSTED CAN FROM ORIGINAL FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN STOCK STORAGE SHEVLING ABOVE 3-BAY SINK.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN STOCK STORAGE SHEVLING ABOVE 3-BAY SINK.
Location: -
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Soda machine
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Ice bin
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
Equipment: 3-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
|
09/28/2012 | Recheck |
- 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 ...
- 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: ADJUST AND/OR REPAIR.
Location: Kitchen
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Sales floor
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Service counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Walk-in cooler
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Sales floor
Equipment: Microwave oven
- 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 IN-PLACE SANITIZER SET-UP; MAINTAIN IN-PLACE SANITIZER AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE AT 50 - 100 PPM OR QUAT AT 200 PPM.
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: DON'T STORE DUST MOPS AND EMPLOYEE PERSONAL ITEMS SUCH AS SHIRTS, LOTION, ETC ON SODA SYRUP BOXES.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER DISPLAY DOOR WHERE GALLON MILK IS STORED.
Location: Walk-in cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: 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.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Walk-in cooler
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ESTABLISHMENT MUST PURCHASE APPROVED FOOD-GRADE CAN INSERT FOR CHEESE SAUCE INSTEAD OF USING OLD RUSTED CAN FROM ORIGINAL FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN STOCK STORAGE SHEVLING ABOVE 3-BAY SINK.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Soda machine
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Ice bin
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
Equipment: 3-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
|
09/21/2012 | Recheck |
- 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 ...
- 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: ADJUST AND/OR REPAIR.
Location: Kitchen
Equipment: Cold top
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Sales floor
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: LABEL SPRAY BOTTLE STORED ON COLD-TOP COOLER.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Service counter
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICALS STORED SEPERATELY FROM FOOD STORAGE AT INTERIOR CABINET SPACES UNDER PIZZA HOT-HOLDING WARMER.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Sales floor
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Walk-in cooler
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Sales floor
Equipment: Ice cream freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Pizza oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR CAPPUCCINO MACHINES, KITCHEN COLD-TOP COOLER (INCLUDING DOOR GASKETS) AND KITCHEN PIZZA OVEN.CLEAN, SANITIZE AND DEFROST KITCHEN, SALES FLOOR AND WALK-IN-COOLER CHEST/ICE CREAM FREEZERS.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Sales floor
Equipment: Microwave oven
- 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 IN-PLACE SANITIZER SET-UP; MAINTAIN IN-PLACE SANITIZER AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHLORINE AT 50 - 100 PPM OR QUAT AT 200 PPM.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: DON'T STORE DUST MOPS AND EMPLOYEE PERSONAL ITEMS SUCH AS SHIRTS, LOTION, ETC ON SODA SYRUP BOXES.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT WALK-IN-COOLER DISPLAY DOOR WHERE GALLON MILK IS STORED.
Location: Walk-in cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS SERVICED, INSPECTED AND RE-TAGGED PROPERLY.
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SOILED CEILING TILES/VENTS WHERE NEEDED AT ABOVE LOCATIONS.
Location: 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.
Location: Kitchen
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Walk-in cooler
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ESTABLISHMENT MUST PURCHASE APPROVED FOOD-GRADE CAN INSERT FOR CHEESE SAUCE INSTEAD OF USING OLD RUSTED CAN FROM ORIGINAL FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: KEEP SODA SYRUP BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN STOCK STORAGE SHEVLING ABOVE 3-BAY SINK.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Soda machine
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SUFACES OF SALES FLOOR SODA MACHINE AND NOZZELS; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Ice bin
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
Equipment: 3-bay
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT OR CHLORINE (DEPENDING ON WHICH SANITIZER ESTABLISHMENT USES).
Location: Kitchen
|
09/14/2012 | Routine |
- 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: NO THERMOMETER TO MONITOR TEMPERATURES IN COOLER UNIT. COLD HOLDING FOODS ARE 44 DEGREES FAHRENHEIT. KEEP LIDS ON FOODS. KEEP MAIN LID CLOSED.
Location: Kitchen
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE GLASS CLEANER ON HAND SINK.
Location: Kitchen
- 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 IS BLOCKED BY 10 BOXES. STORED SIDE BY EACH IN FRONT OF HAND SINK. DO NOT STORE ANYTHING IN FRONT OF HAND SINK. DO NOT BLOCK HAND SINK. HANDWASHING MUST BE PERFORMED PRIOR TO ANY FOOD HANDLING. *NOTE: BOXES ARE OF ANTIFREEZE AND COOLANT. DO NOT STORE THIS TYPE OF PRODUCT IN A KITCHEN. PRODUCT IS TOXIC AND DOES NOT BELONG IN A KITCHEN.
Location: Kitchen
- Improper hand washing (corrected on site)
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: HAND SINK IS BLOCKED BY 10 BOXES. STORED SIDE BY EACH IN FRONT OF HAND SINK. DO NOT STORE ANYTHING IN FRONT OF HAND SINK. DO NOT BLOCK HAND SINK. HANDWASHING MUST BE PERFORMED PRIOR TO ANY FOOD HANDLING. *NOTE: BOXES ARE OF ANTIFREEZE AND COOLANT. DO NOT STORE THIS TYPE OF PRODUCT IN A KITCHEN. PRODUCT IS TOXIC AND DOES NOT BELONG IN A KITCHEN.
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment (corrected on site)
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: MISSING DRAINSTOP FOR 3BAY SINK. PROVIDE THREE AT ALL TIMES FOR PROPER WASH, RINSE AND SANITIZE.
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER TO ALLOW EMPLOYEES TO MONITOR FOOD TEMPERATURES.
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: BLUE SPONGE IN 3BAY SINK. DO NOT USE SPONGES FOR MANUAL WAREWASH.
Location: Kitchen
- 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: NO THERMOMETER IN COLD TOP. PROVIDE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF COLD TOP COOLER.
Location: Kitchen
Equipment: Cold top
- 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 NOZZLES MUST BE CLEANED MORE FREQUENTLY. SOILED.
Location: Sales floor
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD MISSING AROUND CEILING LIGHT IN WALK IN COOLER.
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02/22/2012 | Recheck |
- 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: NO THERMOMETER TO MONITOR TEMPERATURES IN COOLER UNIT. COLD HOLDING FOODS ARE 44 DEGREES FAHRENHEIT. KEEP LIDS ON FOODS. KEEP MAIN LID CLOSED.
Location: Kitchen
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: DO NOT STORE GLASS CLEANER ON HAND SINK.
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.
Comments: HAND SINK IS BLOCKED BY 10 BOXES. STORED SIDE BY EACH IN FRONT OF HAND SINK. DO NOT STORE ANYTHING IN FRONT OF HAND SINK. DO NOT BLOCK HAND SINK. HANDWASHING MUST BE PERFORMED PRIOR TO ANY FOOD HANDLING. *NOTE: BOXES ARE OF ANTIFREEZE AND COOLANT. DO NOT STORE THIS TYPE OF PRODUCT IN A KITCHEN. PRODUCT IS TOXIC AND DOES NOT BELONG IN A KITCHEN.
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: HAND SINK IS BLOCKED BY 10 BOXES. STORED SIDE BY EACH IN FRONT OF HAND SINK. DO NOT STORE ANYTHING IN FRONT OF HAND SINK. DO NOT BLOCK HAND SINK. HANDWASHING MUST BE PERFORMED PRIOR TO ANY FOOD HANDLING. *NOTE: BOXES ARE OF ANTIFREEZE AND COOLANT. DO NOT STORE THIS TYPE OF PRODUCT IN A KITCHEN. PRODUCT IS TOXIC AND DOES NOT BELONG IN A KITCHEN.
Location: Kitchen
Equipment: Hand sink
- No warewashing equipment
No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
Comments: MISSING DRAINSTOP FOR 3BAY SINK. PROVIDE THREE AT ALL TIMES FOR PROPER WASH, RINSE AND SANITIZE.
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE PROBE THERMOMETER TO ALLOW EMPLOYEES TO MONITOR FOOD TEMPERATURES.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: BLUE SPONGE IN 3BAY SINK. DO NOT USE SPONGES FOR MANUAL WAREWASH.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: NO THERMOMETER IN COLD TOP. PROVIDE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INTERIOR OF COLD TOP COOLER.
Location: Kitchen
Equipment: Cold top
- 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 NOZZLES MUST BE CLEANED MORE FREQUENTLY. SOILED.
Location: Sales floor
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHT SHIELD MISSING AROUND CEILING LIGHT IN WALK IN COOLER.
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02/15/2012 | Routine |
Restaurant representatives - add corrected or new information about RAYMOND BP, 1055 E RAYMOND ST, Indianapolis, IN »