Rally's Hamburgers, 7311 W 10TH ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Rally's Hamburgers
Type: Restaurant
Address: 7311 W 10TH ST, Indianapolis, IN 46214
County: Marion
License #: 44808
Smoking: Smoke Free
Total inspections: 29
Last inspection: 07/02/2014
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Inspection findings

Inspection Date

Type
  • 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: No hand washing at hand sink. Always wash hands between jobs and before putting on gloves at hand sink. CORRECTED
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing in floor tiles by back (cooks line) and by walk in cooler. Provide where needed. Grout floor where ever it is low/ missing in kitchen2. Caulk loose at mop sink. Remove and replace. CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing in floor tiles by back (cooks line) and by walk in cooler. Provide where needed. Grout floor where ever it is low/ missing in kitchen2. Caulk loose at mop sink. Remove and replace. CORRECTED
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: True one door freezer is broken holding at 41.7 deg F. Repair or replace.Note: on follow up inspection 6-10-2014 Part ordered for freezer. Temperature at 44.6 deg F. Discontinue using unit untill repairs are complete.Note: on follow up inspection 6-18-2014 Parts still ordered and freezer repairs not complete. No food in freezer at this time. Have repairs complete on unit by 7-2-2014 follow up inspection of facility will receive a citaiton. Note: bringing new unit today or tomorrow (7/3/2014)
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Always wash hands at hand sink.
 07/02/2014Recheck
  • 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: No hand washing at hand sink. Always wash hands between jobs and before putting on gloves at hand sink. CORRECTED
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing in floor tiles by back (cooks line) and by walk in cooler. Provide where needed. Grout floor where ever it is low/ missing in kitchen2. Caulk loose at mop sink. Remove and replace. CORRECTED
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing in floor tiles by back (cooks line) and by walk in cooler. Provide where needed. Grout floor where ever it is low/ missing in kitchen2. Caulk loose at mop sink. Remove and replace. CORRECTED
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: True one door freezer is broken holding at 41.7 deg F. Repair or replace.Note: on follow up inspection 6-10-2014 Part ordered for freezer. Temperature at 44.6 deg F. Discontinue using unit untill repairs are complete.Note: on follow up inspection 6-18-2014 Parts still ordered and freezer repairs not complete. No food in freezer at this time. Have repairs complete on unit by 7-2-2014 follow up inspection of facility will receive a citaiton.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Always wash hands at hand sink.
 06/18/2014Recheck
  • 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: No hand washing at hand sink. Always wash hands between jobs and before putting on gloves at hand sink. CORRECTED
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing in floor tiles by front (cooks line) and by walk in cooler. Provide where needed.2. Caulk loose at mop sink. Remove and replace.
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: True one door freezer is broken holding at 41.7 deg F. Repair or replace.Note: on follow up inspection 6-10-2014 Part ordered for freezer. Temperature at 44.6 deg F. Discontinue using unit untill repairs are complete.
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Always wash hands at hand sink.
 06/10/2014Recheck
  • 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: No hand washing at hand sink. Always wash hands between jobs and before putting on gloves at hand sink. CORRECTED
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Grout missing in floor tiles by front (cooks line) and by walk in cooler. Provide where needed.2. Caulk loose at mop sink. Remove and replace.
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: True one door freezer is broken holding at 41.7 deg F. Repair or replace.
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: Always wash hands at hand sink.
 06/03/2014Routine
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Write times on all foods set out using time to control bacterial growth.Note: facility will receive citation on follow up inspection or any subsequent inspections if violation continues.
  • 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: Hand soap on ice machine. Remove. Store with other chemicals.
  • 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: Wash hands before putting on gloves.
  • 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 light guard over ice machine.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up on walk in freezer cooling unit. Remove ice and repair.
  • 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels. Provide. CORRECTED
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cloth towel on sprayer arm of 3 bay sink. Remove and repair if needed. CORRECTED2. Leak at mop sink faucet. Repair. (cloth towel on mop sink. removed during inspection) CORRECTED3. Sewer gas smell by ice machine. Eliminate.
 11/25/2013Recheck
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Write times on all foods set out using time to control bacterial growth.Note: facility will receive citation on follow up inspection or any subsequent inspections if violation continues.
  • 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: Hand soap on ice machine. Remove. Store with other chemicals.
  • 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: Wash hands before putting on gloves.
  • 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 light guard over ice machine.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up on walk in freezer cooling unit. Remove ice and repair.
  • 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels. Provide. CORRECTED
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cloth towel on sprayer arm of 3 bay sink. Remove and repair if needed. CORRECTED2. Leak at mop sink faucet. Repair. (cloth towel on mop sink. removed during inspection) CORRECTED3. Sewer gas smell by ice machine. Eliminate.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cloth towel on sprayer arm of 3 bay sink. Remove and repair if needed. CORRECTED2. Leak at mop sink faucet. Repair. (cloth towel on mop sink. removed during inspection) CORRECTED3. Sewer gas smell by ice machine. Eliminate.
 11/22/2013Recheck
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Write times on all foods set out using time to control bacterial growth.Note: facility will receive citation on follow up inspection or any subsequent inspections if violation continues.
  • 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: Hand soap on ice machine. Remove. Store with other chemicals.
  • 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: Wash hands before putting on gloves.
  • 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 light guard over ice machine.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up on walk in freezer cooling unit. Remove ice and repair.
  • 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels. Provide. CORRECTED
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cloth towel on sprayer arm of 3 bay sink. Remove and repair if needed. CORRECTED2. Leak at mop sink faucet. Repair. (cloth towel on mop sink. removed during inspection) CORRECTED3. Sewer gas smell by ice machine. Eliminate.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cloth towel on sprayer arm of 3 bay sink. Remove and repair if needed. CORRECTED2. Leak at mop sink faucet. Repair. (cloth towel on mop sink. removed during inspection) CORRECTED3. Sewer gas smell by ice machine. Eliminate.
 11/14/2013Recheck
  • Time vs. temperature (corrected on site)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Write times on all foods set out using time to control bacterial growth.
  • 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: Hand soap on ice machine. Remove. Store with other chemicals.
  • 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: Wash hands before putting on gloves.
  • 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 light guard over ice machine.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up on walk in freezer cooling unit. Remove ice and repair.
  • 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: Boxes of food on the floor in the walk in freezer. Store 6 inches off the floor.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Hand sink out of paper towels. Provide. CORRECTED
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cloth towel on sprayer arm of 3 bay sink. Remove and repair if needed. CORRECTED2. Leak at mop sink faucet. Repair. (cloth towel on mop sink. removed during inspection)3. Sewer gas smell by ice machine. Eliminate.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cloth towel on sprayer arm of 3 bay sink. Remove and repair if needed. CORRECTED2. Leak at mop sink faucet. Repair. (cloth towel on mop sink. removed during inspection)3. Sewer gas smell by ice machine. Eliminate.
 11/07/2013Routine
  • 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: Mini reach in cooler at 47 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 5-28-2013 mini reach in cooler holding at 47-56 deg F. Hazardous foods moved to walk in cooler before temperature rises. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 6-6-2013 cooler at 45.5 -50 deg F. Repair or replace.will receive a citation on follow up inspection 6-13-2013 if not repaired/replaced.
    Location: Kitchen
    Equipment: Reach in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner/end molding missing at walk up window. Provide. Note: Parts ordered2. Floor tiles missing by drive thru window. Provide. Note: tiles ordered3. Roof/air conditioning leak. Repair. CORRECTED
    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: Clean air duct by ice machine.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace. Note: Gasket Ordered. Note: gasket duct taped until new gasket arrives. 2. Cooling unit in walk in cooler dripping/leaking on foods. Repair. Note: parts ordered CORRECTED3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak. Note Parts ordered. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace. Note: Gasket Ordered. Note: gasket duct taped until new gasket arrives. 2. Cooling unit in walk in cooler dripping/leaking on foods. Repair. Note: parts ordered CORRECTED3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak. Note Parts ordered. CORRECTED
    Location: Kitchen
 06/17/2013Recheck
  • 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: Mini reach in cooler at 47 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 5-28-2013 mini reach in cooler holding at 47-56 deg F. Hazardous foods moved to walk in cooler before temperature rises. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 6-6-2013 cooler at 45.5 -50 deg F. Repair or replace.will receive a citation on follow up inspection 6-13-2013 if not repaired/replaced.
    Location: Kitchen
    Equipment: Reach in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner/end molding missing at walk up window. Provide. Note: Parts ordered2. Floor tiles missing by drive thru window. Provide. Note: tiles ordered3. Roof/air conditioning leak. Repair. CORRECTED
    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: Clean air duct by ice machine.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace. Note: Gasket Ordered. Note: gasket duct taped until new gasket arrives. 2. Cooling unit in walk in cooler dripping/leaking on foods. Repair. Note: parts ordered CORRECTED3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak. Note Parts ordered. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace. Note: Gasket Ordered. Note: gasket duct taped until new gasket arrives. 2. Cooling unit in walk in cooler dripping/leaking on foods. Repair. Note: parts ordered CORRECTED3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak. Note Parts ordered. CORRECTED
    Location: Kitchen
 06/13/2013Recheck
  • 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: Mini reach in cooler at 47 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 5-28-2013 mini reach in cooler holding at 47-56 deg F. Hazardous foods moved to walk in cooler before temperature rises. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 6-6-2013 cooler at 45.5 -50 deg F. Repair or replace.will receive a citation on follow up inspection 6-13-2013 if not repaired/replaced.
    Location: Kitchen
    Equipment: Reach in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner/end molding missing at walk up window. Provide. Note: Parts ordered2. Floor tiles missing by drive thru window. Provide. Note: tiles ordered3. Roof/air conditioning leak. Repair. CORRECTED
    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: Clean air duct by ice machine.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace. Note: Gasket Ordered. Note: gasket duct taped until new gasket arrives. 2. Cooling unit in walk in cooler dripping/leaking on foods. Repair. Note: parts ordered CORRECTED3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak. Note Parts ordered. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace. Note: Gasket Ordered. Note: gasket duct taped until new gasket arrives. 2. Cooling unit in walk in cooler dripping/leaking on foods. Repair. Note: parts ordered CORRECTED3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak. Note Parts ordered. CORRECTED
    Location: Kitchen
 06/06/2013Recheck
  • 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: Mini reach in cooler at 47 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 5-28-2013 mini reach in cooler holding at 47-56 deg F. Hazardous foods moved to walk in cooler before temperature rises. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Reach in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner/end molding missing at walk up window. Provide. Note: Parts ordered2. Floor tiles missing by drive thru window. Provide. Note: tiles ordered3. Roof/air conditioning leak. Repair. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner/end molding missing at walk up window. Provide. Note: Parts ordered2. Floor tiles missing by drive thru window. Provide. Note: tiles ordered3. Roof/air conditioning leak. Repair. CORRECTED
    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: Clean air duct by ice machine.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace. Note: Gasket Ordered2. Cooling unit in walk in cooler dripping/leaking on foods. Repair. Note: parts ordered3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak. Note Parts ordered.
    Location: Kitchen
 06/04/2013Recheck
  • 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: Mini reach in cooler at 47 deg F. Repair to hold foods at 41 deg F or below. Note: on follow up inspection 5-28-2013 mini reach in cooler holding at 47-56 deg F. Hazardous foods moved to walk in cooler before temperature rises. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Reach in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner/end molding missing at walk up window. Provide. Note: Parts ordered2. Floor tiles missing by drive thru window. Provide. Note: tiles ordered3. Roof/air conditioning leak. Repair. CORRECTED
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner/end molding missing at walk up window. Provide. Note: Parts ordered2. Floor tiles missing by drive thru window. Provide. Note: tiles ordered3. Roof/air conditioning leak. Repair. CORRECTED
    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: Clean air duct by ice machine.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace. Note: Gasket Ordered2. Cooling unit in walk in cooler dripping/leaking on foods. Repair. Note: parts ordered3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak. Note Parts ordered.
    Location: Kitchen
 05/28/2013Recheck
  • 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: Mini reach in cooler at 47 deg F. Repair to hold foods at 41 deg F or below.
    Location: Kitchen
    Equipment: Reach in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Corner/end molding missing at walk up window. Provide.2. Floor tiles missing by drive thru window. Provide. 3. Roof/air conditioning leak. Repair.
    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: Clean air duct by ice machine.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door gasket loose on walk in cooler. Replace.2. Cooling unit in walk in cooler dripping/leaking on foods. Repair.3. Ice forming from cooling unit in walk in freezer. Repair. Do not store food below leak..
    Location: Kitchen
 05/21/2013Routine
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Fan guards soiled in walk in cooler. Clean.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace silver king refrigeration unit.
    Location: Kitchen
 03/01/2013Recheck
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Fan guards soiled in walk in cooler. Clean.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace silver king refrigeration unit.
    Location: Kitchen
 02/15/2013Recheck
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Fan guards soiled in walk in cooler. Clean.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace silver king refrigeration unit.
    Location: Kitchen
 02/01/2013Recheck
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Fan guards soiled in walk in cooler. Clean.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace silver king refrigeration unit..
    Location: Kitchen
 01/03/2013Recheck
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Fan guards soiled in walk in cooler. Clean.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair or replace silver king refrigeration unit..
    Location: Kitchen
 11/29/2012Routine
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS AT KITCHEN WALLS.
  • 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: SHAKE MACHINE HOPPER AT 56 F--DISCONTINUE USE UNTIL REPAIRED.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE DRINKS STORED ON ICE CREAM PREP TABLE AND ON PATTY REACH-IN-FREEZER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE, AND DEFROST REACH-IN HAMBURGER PATTY FREEZER.
    Location: Kitchen
    Equipment: reach in freezer
  • 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: HOT WATER TEMPERATURE AT KITCHEN HANDSINK IS TOO HOT (CURRENTLY AT 135 F OR ABOVE); REPAIR AND/OR READJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
    Location: Kitchen
    Equipment: Hand sink
  • 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: KITCHEN HANDSINK DOES NOT HAVE HOT WATER OF AT LEAST 100 F.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED/HOT WATER TURNED OFF???)--REPAIR; ALSO MAINTAIN HOT WATER TEMPERATURES AT HANDSINKS AT 100 F - 120 F.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND PUBLIC RESTROOM HANDSINKS.
    Location: Restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED/HOT WATER TURNED OFF???)--REPAIR; ALSO MAINTAIN HOT WATER TEMPERATURES AT HANDSINKS AT 100 F - 120 F.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND PUBLIC RESTROOM HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS NOT SET-UP IN ESTABLISHMENT; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. WATER TEMPERATURE OF SANITIZER BUCKETS TOO HOT; MAINTAIN WATER TEMEPERATURE FOR SANITIZER FOR COOL/LUKEWARM WATER OF AT LEAST 70 F OR BELOW.
    Location: Kitchen
  • 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: EMPLOYEE BOOK BAG STORED ON SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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 ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Kitchen
  • 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 ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Outdoor storage
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Emp restroom
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Restroom
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: PROVIDE CEILING TILE FOR EXPOSED CEILING OPENING AT OUTSIDE RESTROOM CEILING.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/ON ORDER:REPAIR DAMAGED FLOOR TILES WHERE NEEDED OR MISSING AT KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    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: CONTINUE TO WORK ON THE ABOVE LOCATIONS WHERE NEEDED:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    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: CONTINUE TO WORK ON THE ABOVE LOCATIONS WHERE NEEDED:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Outdoor 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: CONTINUE TO WORK ON THE ABOVE LOCATIONS WHERE NEEDED:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: 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: CONTINUE TO WORK ON THE ABOVE LOCATIONS WHERE NEEDED:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in cooler
  • 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: CONTINUE TO WORK ON THE ABOVE LOCATIONS WHERE NEEDED:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETER AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETER IS BROKEN).
    Location: Walk-in cooler
  • 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 NEW INTERIOR THERMOMETER AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETER IS BROKEN).
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETER AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETER IS BROKEN).
    Location: Kitchen
    Equipment: reach 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CONTINUE TO WORK ON:CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.
    Location: Emp restroom
  • 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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice bin
  • 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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.
    Location: Kitchen
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.
    Location: Walk-in freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.SWITCH KITCHEN HAND SINK HOT AND COLD WATER KNOBS SO THAT PROPE LABLES INDICATE PROPER WATER TEMPERATURE COMING OUT OF FAUCET.
    Location: Kitchen
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.SWITCH KITCHEN HAND SINK HOT AND COLD WATER KNOBS SO THAT PROPE LABLES INDICATE PROPER WATER TEMPERATURE COMING OUT OF FAUCET.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.SWITCH KITCHEN HAND SINK HOT AND COLD WATER KNOBS SO THAT PROPE LABLES INDICATE PROPER WATER TEMPERATURE COMING OUT OF FAUCET.
    Location: Restroom
    Equipment: Hand sink
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR LOW WATER PRESSURE AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT EMPLOYEE RESTROOM.
    Location: Emp restroom
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT EMPLOYEE RESTROOM.
    Location: Restroom
 06/22/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS AT KITCHEN WALLS.
  • 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: SHAKE MACHINE HOPPER AT 56 F--DISCONTINUE USE UNTIL REPAIRED.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE DRINKS STORED ON ICE CREAM PREP TABLE AND ON PATTY REACH-IN-FREEZER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE, AND DEFROST REACH-IN HAMBURGER PATTY FREEZER.
    Location: Kitchen
    Equipment: reach in freezer
  • 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: KITCHEN HANDSINK DOES NOT HAVE HOT WATER OF AT LEAST 100 F.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED/HOT WATER TURNED OFF???)--REPAIR; ALSO MAINTAIN HOT WATER TEMPERATURES AT HANDSINKS AT 100 F - 120 F.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND PUBLIC RESTROOM HANDSINKS.
    Location: Restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED/HOT WATER TURNED OFF???)--REPAIR; ALSO MAINTAIN HOT WATER TEMPERATURES AT HANDSINKS AT 100 F - 120 F.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND PUBLIC RESTROOM HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS NOT SET-UP IN ESTABLISHMENT; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. WATER TEMPERATURE OF SANITIZER BUCKETS TOO HOT; MAINTAIN WATER TEMEPERATURE FOR SANITIZER FOR COOL/LUKEWARM WATER OF AT LEAST 70 F OR BELOW.
    Location: Kitchen
  • 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: EMPLOYEE BOOK BAG STORED ON SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE STORAGE ROOM.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Kitchen
  • 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE STORAGE ROOM.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Outdoor storage
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Emp restroom
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: PROVIDE CEILING TILE FOR EXPOSED CEILING OPENING AT OUTSIDE RESTROOM CEILING.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/ON ORDER:REPAIR DAMAGED FLOOR TILES WHERE NEEDED OR MISSING AT KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Outdoor 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN) AND AT WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Walk-in cooler
  • 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 NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN) AND AT WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN) AND AT WALK-IN-FREEZER.PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Kitchen
    Equipment: reach 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.
    Location: Emp restroom
  • 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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice bin
  • 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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-FREEZER.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN HANDSINK AND AT OUTSIDE RESTROOM HANDSINK.
    Location: Kitchen
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN HANDSINK AND AT OUTSIDE RESTROOM HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN HANDSINK AND AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR LOW WATER PRESSURE AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT EMPLOYEE RESTROOM.
    Location: Emp restroom
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT EMPLOYEE RESTROOM.
    Location: Restroom
 06/08/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS AT KITCHEN WALLS.
  • 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: SHAKE MACHINE HOPPER AT 56 F--DISCONTINUE USE UNTIL REPAIRED.
    Location: Kitchen
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE DRINKS STORED ON ICE CREAM PREP TABLE AND ON PATTY REACH-IN-FREEZER--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
    Equipment: Prep table
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE, AND DEFROST REACH-IN HAMBURGER PATTY FREEZER.
    Location: Kitchen
    Equipment: reach in freezer
  • 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: KITCHEN HANDSINK DOES NOT HAVE HOT WATER OF AT LEAST 100 F.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED)--REPAIR.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND PUBLIC RESTROOM HANDSINKS.
    Location: Restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED)--REPAIR.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND PUBLIC RESTROOM HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS NOT SET-UP IN ESTABLISHMENT; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. WATER TEMPERATURE OF SANITIZER BUCKETS TOO HOT; MAINTAIN WATER TEMEPERATURE FOR SANITIZER FOR COOL/LUKEWARM WATER OF AT LEAST 70 F OR BELOW.
    Location: Kitchen
  • 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: EMPLOYEE BOOK BAG STORED ON SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE STORAGE ROOM.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Kitchen
  • 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE STORAGE ROOM.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Outdoor storage
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Emp restroom
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: PROVIDE CEILING TILE FOR EXPOSED CEILING OPENING AT OUTSIDE RESTROOM CEILING.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/ON ORDER:REPAIR DAMAGED FLOOR TILES WHERE NEEDED OR MISSING AT KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Outdoor 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Walk-in cooler
  • 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 NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Kitchen
    Equipment: reach 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in cooler
  • 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.
    Location: Emp restroom
  • 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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice bin
  • 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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-FREEZER.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN HANDSINK AND AT RESTROOM HANDSINK.
    Location: Kitchen
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN HANDSINK AND AT RESTROOM HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.REPAIR LEAKS AT FAUCET HEADS AT KITCHEN HANDSINK AND AT RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR LOW WATER PRESSURE AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT EMPLOYEE RESTROOM.
    Location: Emp restroom
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT EMPLOYEE RESTROOM.
    Location: Restroom
 06/01/2012Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS AT KITCHEN WALLS.
  • 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: SHAKE MACHINE HOPPER AT 56 F--DISCONTINUE USE UNTIL REPAIRED.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE, AND DEFROST REACH-IN HAMBURGER PATTY FREEZER.
    Location: Kitchen
    Equipment: reach in freezer
  • 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: KITCHEN HANDSINK DOES NOT HAVE HOT WATER OF AT LEAST 100 F.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED)--REPAIR.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND PUBLIC RESTROOM HANDSINKS.
    Location: Restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED)--REPAIR.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND PUBLIC RESTROOM HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: IN-PLACE SANITIZER BUCKETS NOT SET-UP IN ESTABLISHMENT; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. WATER TEMPERATURE OF SANITIZER BUCKETS TOO HOT; MAINTAIN WATER TEMEPERATURE FOR SANITIZER FOR COOL/LUKEWARM WATER OF AT LEAST 70 F OR BELOW.
    Location: Kitchen
  • 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: EMPLOYEE BOOK BAG STORED ON SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE STORAGE ROOM.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Kitchen
  • 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE STORAGE ROOM.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Outdoor storage
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Emp restroom
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: PROVIDE CEILING TILE FOR EXPOSED CEILING OPENING AT OUTSIDE RESTROOM CEILING.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: IN PROGRESS/ON ORDER:REPAIR DAMAGED FLOOR TILES WHERE NEEDED OR MISSING AT KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Outdoor 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Walk-in cooler
  • 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 NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Kitchen
    Equipment: reach 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.
    Location: Emp restroom
  • 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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice bin
  • 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: IMPROVE INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-FREEZER.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.
    Location: Kitchen
    Equipment: Mop sink
  • Water pressure
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR LOW WATER PRESSURE AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT EMPLOYEE RESTROOM.
    Location: Emp restroom
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT EMPLOYEE RESTROOM.
    Location: Restroom
 05/24/2012Recheck
  • 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: SHAKE MACHINE HOPPER AT 56 F--DISCONTINUE USE UNTIL REPAIRED.
    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: NO HOT WATER OF AT LEAST 100 F AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO IN-PLACE SANITIZER BUCKETS SET-UP IN ESTABLISHMENT.WATER TEMPERATURE OF QUAT SANITIZER TOO HOT; MAINTAIN AT 200 PPM WITH COOL/LUKEWARM WATER TEMPERATURE.
    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: IMPROVEMENTS SEEN...CONTINUE TO WORK ON.
    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: IMPROVEMENTS SEEN...CONTINUE TO WORK ON.
    Location: Walk-in cooler
  • 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: IMPROVEMENTS SEEN...CONTINUE TO WORK ON.
    Location: Walk-in freezer
 05/24/2012Illness Complaint Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SHAKE MACHINE HOPPER AT 56 F--DISCONTINUE USE UNTIL REPAIRED.
    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: NO HOT WATER OF AT LEAST 100 F AT KITCHEN HANDSINK.
    Location: Kitchen
    Equipment: Hand sink
  • 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 BUCKETS SET-UP IN ESTABLISHMENT.WATER TEMPERATURE OF QUAT SANITIZER TOO HOT; MAINTAIN AT 200 PPM WITH COOL/LUKEWARM WATER TEMPERATURE.
    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.
    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.
    Location: Walk-in cooler
  • 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.
    Location: Walk-in freezer
 05/16/2012Illness Complaint
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: PROVIDE PROPER OUTLET COVERS FOR EXPOSED OUTLETS AT KITCHEN WALLS.
  • 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: SHAKE MACHINE HOPPER AT 56 F--DISCONTINUE USE UNTIL REPAIRED.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN, SANITIZE, AND DEFROST REACH-IN HAMBURGER PATTY FREEZER.
    Location: Kitchen
    Equipment: reach in freezer
  • 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: KITCHEN HANDSINK DOES NOT HAVE HOT WATER OF AT LEAST 100 F.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED)--REPAIR.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND EMPLOYEE & PUBLIC RESTROOM HANDSINKS.
    Location: Restroom
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: NO HOT WATER AT KITCHEN HANDSINK (STRIPPED)--REPAIR.NO COLD WATER AT OUTSIDE RESTROOM HANDSINK--REPAIR.ENSURE THAT BOTH HOT AND COLD RUNNING WATER IS AVAILABLE AT ALL TIMES AT KITCHEN AND EMPLOYEE & PUBLIC RESTROOM HANDSINKS.
    Location: Kitchen
    Equipment: Hand sink
  • 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: IN-PLACE SANITIZER BUCKETS NOT SET-UP IN ESTABLISHMENT; MAINTAIN AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS. WATER TEMPERATURE OF SANITIZER BUCKETS TOO HOT; MAINTAIN WATER TEMEPERATURE FOR SANITIZER FOR COOL/LUKEWARM WATER OF AT LEAST 70 F OR BELOW.
    Location: Kitchen
  • 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: EMPLOYEE BOOK BAG STORED ON SODA SYRUP BOXES--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Kitchen
  • 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 ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS STORED ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS OR SHELVING.
    Location: Outdoor storage
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Emp restroom
  • 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 EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CELING VENTS.
    Location: Restroom
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: PROVIDE CEILING TILE FOR EXPOSED CEILING OPENING AT OUTSIDE RESTROOM CEILING.
    Location: Restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: REPAIR DAMAGED FLOOR TILES WHERE NEEDED OR MISSING AT KITCHEN FLOORS; ALL FLOOR SURFACES MUST BE SOUND, SMOOTH, AND EASILY CLEANABLE.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Outdoor 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS (DETAILED CLEANING NEEDED) AT ABOVE LOCATIONS; ESPECIALLY IN BETWEEN EQUIPMENT.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Walk-in cooler
  • 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 NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Walk-in 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.
    Comments: PROVIDE NEW INTERIOR THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER (CURRENT INTERIOR THERMOMETERS ARE BROKEN).PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT HAMBURGER PATTY REACH-IN FREEZER.
    Location: Kitchen
    Equipment: reach 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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in cooler
  • 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 FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT WALK-IN-COOLER AND WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.-IMPROVE EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CLEANING AND SANITIZING OVERALL ROUTINELY.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED ICE CREAM STORAGE SHELVING.-IMPROVE EMPLOYEE RESTROOM AND OUTSIDE PUBLIC RESTROOM CLEANING AND SANITIZING OVERALL ROUTINELY.
    Location: Emp restroom
  • 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 INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    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 INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice bin
  • 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 INTERIOR AND EXTERIOR SURFACES OF THE ABOVE EQUIPMENT ROUTINELY.
    Location: Kitchen
    Equipment: Ice machine
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPER TOWELS AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-FREEZER.
    Location: Kitchen
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WERE NEEDED AT ESTABLISHMENT CEILING.PROVIDE LIGHT GUARD SHIELD FOR EXPOSED LIGHT BULB AT WALK-IN-FREEZER.
    Location: Walk-in freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR ALL LEAKS AT KITCHEN MOP SINK FACUET HEAD (AIR GAP) WHEN WATER IS RUNNING.
    Location: Kitchen
    Equipment: Mop sink
  • Water pressure
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: REPAIR LOW WATER PRESSURE AT OUTSIDE RESTROOM HANDSINK.
    Location: Restroom
    Equipment: Hand sink
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT BOTH EMPLOYEE AND OUTSIDE PUBLIC RESTROOMS.
    Location: Emp restroom
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: PROVIDE TRASH CAN WITH COVERED LID AT BOTH EMPLOYEE AND OUTSIDE PUBLIC RESTROOMS.
    Location: Restroom
 05/16/2012Routine
  • 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: Manager observed mixing sanitizer water with gloved hands, removing gloves, and then putting on new gloves and touching ready to eat food. Hands must be washed between change of duty and glove changes.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Neither manager has any hair restraint. All food handlers are required to wear hair restraints; even management.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling tiles observed in the restroom; assuming they are to replace the broken/missing ceiling tiles.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor of walk-in freezer is soiled. Please clean.
    Location: Walk-in freezer
  • 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.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Three bay area
    Equipment: Knife/utensil rack
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Mop sink needs to be sealed to the wall.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Mop sink constantly leaks hot water. Please repair.
    Location: Kitchen (back)
    Equipment: Mop sink
 12/12/2011Recheck
  • 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: Manager observed mixing sanitizer water with gloved hands, removing gloves, and then putting on new gloves and touching ready to eat food. Hands must be washed between change of duty and glove changes.
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: Neither manager has any hair restraint. All food handlers are required to wear hair restraints; even management.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace ceiling tile over mop sink.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor of walk-in freezer is soiled. Please clean.
    Location: Walk-in freezer
  • 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.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Three bay area
    Equipment: Knife/utensil rack
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Mop sink needs to be sealed to the wall.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Mop sink constantly leaks hot water. Please repair.
    Location: Kitchen (back)
    Equipment: Mop sink
 12/05/2011Recheck
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Replace ceiling tile over mop sink.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor of walk-in freezer is soiled. Please clean.
    Location: Walk-in freezer
  • 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.
    Location: Kitchen
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Three bay area
    Equipment: Knife/utensil rack
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Knife rack is rusted. Please replace.2. Please replace or resurface rusted metal shelving in the walk-in cooler.3. Walk-in freezer floor is buckled and no longer sealed. please repair to a smooth, easily cleanable surface.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Mop sink needs to be sealed to the wall.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Mop sink constantly leaks hot water. Please repair.
    Location: Kitchen (back)
    Equipment: Mop sink
 11/28/2011Routine

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