- 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 MIX HOLDING AT 53 DEGREES F IN HOPPER.MAINTAIN AT 41 DEGREES F OR LOWER. DISCONTINUE USE OF MACHINE UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. MIX HOLDING UP TO 6O DEGREES ON PERIMETER OF HOPPER. DISCONTINUE USE OF HOPPER UNTIL REPAIRED TO HOLD PRODUCT AT A UNIFORM TEMPERAUTRE OF 41 DEGREES F OR LOWER.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLADE STORED ON MAGNETIC STRIP SOILED WITH FOOD RESIDUE AND RUST STAINS.MAINTAIN STRIP IN A CLEAN AND SANITARY CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPER AT DRIVE THRU WINDOW SODA FOUNTAIN.STORE LIDS INVERTED OR FACE DOWN TO PREVENT CONTAMINATION ON FOOD CONTACT SURFACE.RECHECK; LIDS STORED IMPROPER AT DRIVE THRU WINDOW. STORE INVERTED TO PREVENT CONTAMINATION ON FOOD AND LIP CONTACT SURFACE.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER AND GREASE RECEPTACLE LIDS OPEN.KEEP LIDS CLOSED ON WASTE HANDLING UNITS TO PREVENT ATTRACTION RODENTS AND INSECTS.
Location: Dumpster area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAMS SEPARATED ON KITCHEN FLOOR IN SOME AREAS. SEAL ALL HOLES, DIPS, ETC... ON FLOOR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: NOT CORRECTED. PROVIDE REPAIR.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STORAGE ROOM DOOR DAMAGED, HANGING BY A HINGE AND WIDE OPEN LOCATED IN THE DUMPSTER AREA.PROVIDE REPAIR.
Location: Dumpster area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULK SOILED AND DETERIORATED BETWEEN WALL AND THREE COMPARTMENT SINK. PROVIDE FRESH SEALANT.2. INVERTED STAINLESS STEEL STORAGE CONTAINERS UTILIZED AS LEGS TO ELEVATE STORAGE SHELVING INSIDE WALK IN COOLER.REPLACE ALL DAMAGED SHELVES INSIDE WALK IN COOLER.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR WALK IN COOLER FLOORS, WALLS, PIPES, COMPRESSOR, AND EXTERIOR DOOR SOILED WITH MOLD RESIDUES AND FOOD SOIL. CORRECTED.2. STORAGE RACKS CONTAINING SODA FOUNTAIN SYRUP BOXES SOILED. CORRECTED.3. BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.RECHECK: BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR WALK IN COOLER FLOORS, WALLS, PIPES, COMPRESSOR, AND EXTERIOR DOOR SOILED WITH MOLD RESIDUES AND FOOD SOIL. CORRECTED.2. STORAGE RACKS CONTAINING SODA FOUNTAIN SYRUP BOXES SOILED. CORRECTED.3. BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.RECHECK: BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP. CLEAN THOROUGHLY.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM MOP SINK BACK FLOW DEVICE WHEN FAUCET TURNED ON.REPAIR LEAK.
Location: Kitchen (back)
Equipment: Mop sink
|
09/10/2014 | 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 MIX HOLDING AT 53 DEGREES F IN HOPPER.MAINTAIN AT 41 DEGREES F OR LOWER. DISCONTINUE USE OF MACHINE UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. MIX HOLDING UP TO 6O DEGREES ON PERIMETER OF HOPPER. DISCONTINUE USE OF HOPPER UNTIL REPAIRED TO HOLD PRODUCT AT A UNIFORM TEMPERAUTRE OF 41 DEGREES F OR LOWER.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLADE STORED ON MAGNETIC STRIP SOILED WITH FOOD RESIDUE AND RUST STAINS.MAINTAIN STRIP IN A CLEAN AND SANITARY CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPER AT DRIVE THRU WINDOW SODA FOUNTAIN.STORE LIDS INVERTED OR FACE DOWN TO PREVENT CONTAMINATION ON FOOD CONTACT SURFACE.RECHECK; LIDS STORED IMPROPER AT DRIVE THRU WINDOW. STORE INVERTED TO PREVENT CONTAMINATION ON FOOD AND LIP CONTACT SURFACE.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER AND GREASE RECEPTACLE LIDS OPEN.KEEP LIDS CLOSED ON WASTE HANDLING UNITS TO PREVENT ATTRACTION RODENTS AND INSECTS.
Location: Dumpster area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAMS SEPARATED ON KITCHEN FLOOR IN SOME AREAS. SEAL ALL HOLES, DIPS, ETC... ON FLOOR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.RECHECK: NOT CORRECTED. PROVIDE REPAIR.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STORAGE ROOM DOOR DAMAGED, HANGING BY A HINGE AND WIDE OPEN LOCATED IN THE DUMPSTER AREA.PROVIDE REPAIR.
Location: Dumpster area
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULK SOILED AND DETERIORATED BETWEEN WALL AND THREE COMPARTMENT SINK. PROVIDE FRESH SEALANT.2. INVERTED STAINLESS STEEL STORAGE CONTAINERS UTILIZED AS LEGS TO ELEVATE STORAGE SHELVING INSIDE WALK IN COOLER.REPLACE ALL DAMAGED SHELVES INSIDE WALK IN COOLER.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR WALK IN COOLER FLOORS, WALLS, PIPES, COMPRESSOR, AND EXTERIOR DOOR SOILED WITH MOLD RESIDUES AND FOOD SOIL. CORRECTED.2. STORAGE RACKS CONTAINING SODA FOUNTAIN SYRUP BOXES SOILED. CORRECTED.3. BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.RECHECK: BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP. CLEAN THOROUGHLY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR WALK IN COOLER FLOORS, WALLS, PIPES, COMPRESSOR, AND EXTERIOR DOOR SOILED WITH MOLD RESIDUES AND FOOD SOIL. CORRECTED.2. STORAGE RACKS CONTAINING SODA FOUNTAIN SYRUP BOXES SOILED. CORRECTED.3. BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.RECHECK: BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP. CLEAN THOROUGHLY.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM MOP SINK BACK FLOW DEVICE WHEN FAUCET TURNED ON.REPAIR LEAK.
Location: Kitchen (back)
Equipment: Mop sink
|
09/04/2014 | 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 MIX HOLDING AT 53 DEGREES F IN HOPPER.MAINTAIN AT 41 DEGREES F OR LOWER. DISCONTINUE USE OF MACHINE UNTIL REPAIRED TO HOLD PRODUCT AT 41 DEGREES F OR LOWER.
Location: Cook line
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: KNIFE BLADE STORED ON MAGNETIC STRIP SOILED WITH FOOD RESIDUE AND RUST STAINS.MAINTAIN STRIP IN A CLEAN AND SANITARY CONDITION TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
Equipment: Knife/utensil rack
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPER AT DRIVE THRU WINDOW SODA FOUNTAIN.STORE LIDS INVERTED OR FACE DOWN TO PREVENT CONTAMINATION ON FOOD CONTACT SURFACE.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER AND GREASE RECEPTACLE LIDS OPEN.KEEP LIDS CLOSED ON WASTE HANDLING UNITS TO PREVENT ATTRACTION RODENTS AND INSECTS.
Location: Dumpster area
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAMS SEPARATED ON KITCHEN FLOOR IN SOME AREAS. SEAL ALL HOLES, DIPS, ETC... ON FLOOR TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: STORAGE ROOM DOOR DAMAGED, HANGING BY A HINGE AND WIDE OPEN LOCATED IN THE DUMPSTER AREA.PROVIDE REPAIR.
Location: Dumpster area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. CAULK SOILED AND DETERIORATED BETWEEN WALL AND THREE COMPARTMENT SINK. PROVIDE FRESH SEALANT.2. INVERTED STAINLESS STEEL STORAGE CONTAINERS UTILIZED AS LEGS TO ELEVATE STORAGE SHELVING INSIDE WALK IN COOLER.REPLACE ALL DAMAGED SHELVES INSIDE WALK IN COOLER.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR WALK IN COOLER FLOORS, WALLS, PIPES, COMPRESSOR, AND EXTERIOR DOOR SOILED WITH MOLD RESIDUES AND FOOD SOIL.2. STORAGE RACKS CONTAINING SODA FOUNTAIN SYRUP BOXES SOILED.3. BEVERAGE LINES AND SURFACES BEHIND SODA FOUNTAIN IN DRIVE THRU SOILED WITH FOOD DEPOSITS AND SYRUP.CLEAN AND SANITIZE ALL SURFACES THOROUGHLY.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER LEAKING FROM MOP SINK BACK FLOW DEVICE WHEN FAUCET TURNED ON.REPAIR LEAK.
Location: Kitchen (back)
Equipment: Mop sink
|
08/28/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. TARTAR, RANCH, AND MAYONAISE DRESSINGS HOLDING AT 59 DEGREES ON COLD TOP.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. DRESSINGS REPLACED.2. VANILLA AND CHOCOLATE SHAKE MIX HOLDING BETWEEN 46 AND 48 DEGEES IN HOPPER.REPAIR MACHINE TO HOLD AT 41 DEGREES OR LOWER.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING FOOD CONTACT SURFACE OF UTENSILS SOILED WITH BUILD UP.ENSURE MAGNETIC STRIP HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE OF UTENSILS.
Location: Prep area
- 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 AVAILABLE AT HAND SINK FOR TO WASH HANDS AT A MINIMUM OF 100 DEGREES F. ONLY ONE HAND SINK AVAILABLE FOR HANDWASHING.
Location: Kitchen
- 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 SANITZER AVAILABLE TO SANITZER AVAILABLE TO SANITIZE EQUIPMENT AND OTHER FOOD CONTACT SURFACES. RAN OUT THIS MORNING ACCORDING TO MANAGER, PROVIDE SANITIZER. MANAGER CALLED ANOTHER STORE TO BORROW SANITIZER UNTIL SHIPMENT ARRIVES LATER THIS WEEK.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE AT HAND SINK IN PREP AREA.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE BIN SOILED WITH MOLD BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUNGER LEAK BELOW THREE COMPARTMENT SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
|
01/29/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. TARTAR, RANCH, AND MAYONAISE DRESSINGS HOLDING AT 59 DEGREES ON COLD TOP.MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. DRESSINGS REPLACED.2. VANILLA AND CHOCOLATE SHAKE MIX HOLDING BETWEEN 46 AND 48 DEGEES IN HOPPER.REPAIR MACHINE TO HOLD AT 41 DEGREES OR LOWER.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MAGNETIC STRIP CONTAINING FOOD CONTACT SURFACE OF UTENSILS SOILED WITH BUILD UP.ENSURE MAGNETIC STRIP HAS BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE OF UTENSILS.
Location: Prep area
- 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 AVAILABLE AT HAND SINK FOR TO WASH HANDS AT A MINIMUM OF 100 DEGREES F. ONLY ONE HAND SINK AVAILABLE FOR HANDWASHING.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITZER AVAILABLE TO SANITZER AVAILABLE TO SANITIZE EQUIPMENT AND OTHER FOOD CONTACT SURFACES. RAN OUT THIS MORNING ACCORDING TO MANAGER, PROVIDE SANITIZER. MANAGER CALLED ANOTHER STORE TO BORROW SANITIZER UNTIL SHIPMENT ARRIVES LATER THIS WEEK.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE AT HAND SINK IN PREP AREA.PROVIDE WATER AT A MINIMUM OF 100 DEGREES F.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: KICK TRAY INSIDE ICE BIN SOILED WITH MOLD BUILD UP.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
Equipment: Ice bin
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUNGER LEAK BELOW THREE COMPARTMENT SINK.PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
|
01/22/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONDIMENTS AND CHEESE STORED ON COLD TOP HOLDING AT 62 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. CORRECTED2. CHOCOLATE SHAKE MIX HOLDING AT 45-49 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD AT 41 DEGREES F OR LOWER.RECHECK: CHOCLATE MIX IN HOPPER FLUCTUATING BETWEEN 41 AND 44 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD MIX AT A UNIFORM TEMEPRATURE AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cooler drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONDIMENTS AND CHEESE STORED ON COLD TOP HOLDING AT 62 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. CORRECTED2. CHOCOLATE SHAKE MIX HOLDING AT 45-49 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD AT 41 DEGREES F OR LOWER.RECHECK: CHOCLATE MIX IN HOPPER FLUCTUATING BETWEEN 41 AND 44 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD MIX AT A UNIFORM TEMEPRATURE AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: EMPLOYEE REMOVED GLOVES FROM BOX AND PUT ON HANDS WITHOUT WASHING HANDS PRIOR.EMPLOYEE HANDLED MONEY IN BACK OFFICE AREA AND THEN WENT ON FRONT LINE AND TOUCHED LID ON STEAM TABLE.WASH HANDS THOROUGHLY BEFORE PUTTING ON GLOVES AND IN BETWEEN USE. FURTHERMORE, WASH HANDS AFTER HANDLING MONEY OR ANY OTHER TYPE OF CONTAMINATION BEFORE HANDLING
- 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.
Location: Cook line
- 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: EMPLOYEE HANDLING FOOD WITHOUT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS STORED ON COUNTER TOPS.STORE CLOTHS ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AREA BEHIND SODA MACHINES INCLUDING BEVERAGE LINES SOILED AND STICKY.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Soda machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT THE ONLY HAND SINK IN KITCHEN NEAR COOK LINE.ENSURE HAND SOAP IS AVAILABLE AT HAND SINK TO WASH HANDS PROPERLY.
Location: Cook line
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: SHIFT MANAGER WASHED HANDS AT THE THREE COMPARTMENT SINK.HANDS SHOULD ONLY BE WASHED AT DESIGNATED HAND SINKS.
Location: Kitchen
|
06/24/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONDIMENTS AND CHEESE STORED ON COLD TOP HOLDING AT 62 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. CORRECTED2. CHOCOLATE SHAKE MIX HOLDING AT 45-49 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD AT 41 DEGREES F OR LOWER.RECHECK: CHOCLATE MIX IN HOPPER FLUCTUATING BETWEEN 41 AND 44 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD MIX AT A UNIFORM TEMEPRATURE AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cooler drawers
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONDIMENTS AND CHEESE STORED ON COLD TOP HOLDING AT 62 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER. CORRECTED2. CHOCOLATE SHAKE MIX HOLDING AT 45-49 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD AT 41 DEGREES F OR LOWER.RECHECK: CHOCLATE MIX IN HOPPER FLUCTUATING BETWEEN 41 AND 44 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD MIX AT A UNIFORM TEMEPRATURE AT 41 DEGREES F OR LOWER.
Location: Cook line
- 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: EMPLOYEE REMOVED GLOVES FROM BOX AND PUT ON HANDS WITHOUT WASHING HANDS PRIOR.EMPLOYEE HANDLED MONEY IN BACK OFFICE AREA AND THEN WENT ON FRONT LINE AND TOUCHED LID ON STEAM TABLE.WASH HANDS THOROUGHLY BEFORE PUTTING ON GLOVES AND IN BETWEEN USE. FURTHERMORE, WASH HANDS AFTER HANDLING MONEY OR ANY OTHER TYPE OF CONTAMINATION BEFORE HANDLING
- 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.
Location: Cook line
- 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: EMPLOYEE HANDLING FOOD WITHOUT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS STORED ON COUNTER TOPS.STORE CLOTHS ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AREA BEHIND SODA MACHINES INCLUDING BEVERAGE LINES SOILED AND STICKY.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Soda machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT THE ONLY HAND SINK IN KITCHEN NEAR COOK LINE.ENSURE HAND SOAP IS AVAILABLE AT HAND SINK TO WASH HANDS PROPERLY.
Location: Cook line
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: SHIFT MANAGER WASHED HANDS AT THE THREE COMPARTMENT SINK.HANDS SHOULD ONLY BE WASHED AT DESIGNATED HAND SINKS.
Location: Kitchen
|
06/17/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONDIMENTS AND CHEESE STORED ON COLD TOP HOLDING AT 62 DEGREES F.REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.2. CHOCOLATE SHAKE MIX HOLDING AT 45-49 DEGREES IN HOPPER.REPAIR MACHINE TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cooler drawers
- 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: EMPLOYEE REMOVED GLOVES FROM BOX AND PUT ON HANDS WITHOUT WASHING HANDS PRIOR.EMPLOYEE HANDLED MONEY IN BACK OFFICE AREA AND THEN WENT ON FRONT LINE AND TOUCHED LID ON STEAM TABLE.WASH HANDS THOROUGHLY BEFORE PUTTING ON GLOVES AND IN BETWEEN USE. FURTHERMORE, WASH HANDS AFTER HANDLING MONEY OR ANY OTHER TYPE OF CONTAMINATION BEFORE HANDLING
- 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.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION WEAK IN RED BUCKET.MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: EMPLOYEE HANDLING FOOD WITHOUT WEARING A HAIR RESTRAINT.ENSURE ALL FOOD HANDLERS WEAR A PROPER HAIR RESTRAINT.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET CLOTHS STORED ON COUNTER TOPS.STORE CLOTHS ON A SANITARY SURFACE IN BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: AREA BEHIND SODA MACHINES INCLUDING BEVERAGE LINES SOILED AND STICKY.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Soda machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AVAILABLE AT THE ONLY HAND SINK IN KITCHEN NEAR COOK LINE.ENSURE HAND SOAP IS AVAILABLE AT HAND SINK TO WASH HANDS PROPERLY.
Location: Cook line
Equipment: Hand sink
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: SHIFT MANAGER WASHED HANDS AT THE THREE COMPARTMENT SINK.HANDS SHOULD ONLY BE WASHED AT DESIGNATED HAND SINKS.
Location: Kitchen
|
06/10/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RAW SEWAGE BACKING UP FROM FLOOR DRAINS INTO PREP AREA.ACCORDING TO MANAGER, SERVICE WAS RECENTLY PROVIDED TO CLEAR DRAINLINES. PLUMBER CONTACTED TO PROVIDE REPAIR AND IS ENROUTE TO ESTABLISHMENT.
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: RAW SEWAGE BACKING UP ONTO FLOOR IN KITCHEN AREA.CLEAN AND SANITIZE ENTIRE FLOOR IN KITCHEN AREA.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE EXTERIOR OF ALL EQUIPMENT IN PREP AREAS.
Location: Kitchen
|
06/05/2013 | Recheck |
- 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 BEVERAGE STORED IN A CUP IN COOK LINE AREA WITHOUT A LID AND STRAW. ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LADEL AND SPATULAS SOILED WITH BUILD UP SURFACE STORED ON RACK ABOVE THREE COMPARTMENT SINK.2. RUST SPOTS ON WALL BEHIND UTENSIL RACK.CLEAN AND SANITIZE UTENSILS AND BACK WALL THOROUGHLY.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER RUNNING FROM THREE COMPARTMENT, 1 BAY, AND HAND SINK ON COOK LINE FLUCTUATES BETWEEN COLD AND HOT AND NOT ABLE TO MAINTAIN MINIMUM HOT WATER REQUIREMENTS. FURTHERMORE, WATER MUST RUN FOR MORE THAN TWO MINUTES TO REACH 100 DEGREES AT HAND SINK.. EMPLOYEES UTILIZING RESTROOM TO WASH HANDS DUE TO LENGTHY TIME IT TAKES TO PRODUCE HOT WATER AT HAND SINK IN PREP AREA. PROVIDE REPAIR TO PLUMBING SYSTEM TO MEET MINIMUM HOT WATER REQUIREMENTS AT ALL SINKS.NOTE: EMPLOYEES ARE REQUIRED TO WASH HANDS AGAIN AFTER LEAVING RESTROOM AT ALL TIMES.RECHECK: NOT COMPLETED. A MIXING VALVE WAS ORDERED TO REPAIR HOT WATER HEATER BUT WAS THE WRONG SIZE. THE CORRECT PART HAS BEEN ORDERED AND SHOULD ARRIVE ON 1/4/12.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER NOT ABLE TO MAINTAIN A MINIMUM OF 100 DEGREES CONSISTENTLY AT HAND SINK LOCATED ON COOK LINE.
Location: Cook line
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY WATER TEMPERATURE REACHING A MAXIMUM OF 100 DEGREES F. WATER MUST REACH A MINIMUM OF 100 DEGREES F. PROVIDE REPAIR.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINK IN COOK LINE AREA. PROVIDE HAND SOAP IN DISPENSER AT HAND SINK.
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: RECHECK: NOT COMPLETED. PROVIDE LID OVER TRASH CAN IN EMPLOYEE RESTROOM.
Location: Emp restroom
|
01/04/2013 | Recheck |
- 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 BEVERAGE STORED IN A CUP IN COOK LINE AREA WITHOUT A LID AND STRAW. ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LADEL AND SPATULAS SOILED WITH BUILD UP SURFACE STORED ON RACK ABOVE THREE COMPARTMENT SINK.2. RUST SPOTS ON WALL BEHIND UTENSIL RACK.CLEAN AND SANITIZE UTENSILS AND BACK WALL THOROUGHLY.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER RUNNING FROM THREE COMPARTMENT, 1 BAY, AND HAND SINK ON COOK LINE FLUCTUATES BETWEEN COLD AND HOT AND NOT ABLE TO MAINTAIN MINIMUM HOT WATER REQUIREMENTS. FURTHERMORE, WATER MUST RUN FOR MORE THAN TWO MINUTES TO REACH 100 DEGREES AT HAND SINK.. EMPLOYEES UTILIZING RESTROOM TO WASH HANDS DUE TO LENGTHY TIME IT TAKES TO PRODUCE HOT WATER AT HAND SINK IN PREP AREA. PROVIDE REPAIR TO PLUMBING SYSTEM TO MEET MINIMUM HOT WATER REQUIREMENTS AT ALL SINKS.NOTE: EMPLOYEES ARE REQUIRED TO WASH HANDS AGAIN AFTER LEAVING RESTROOM AT ALL TIMES.RECHECK: NOT COMPLETED. A MIXING VALVE WAS ORDERED TO REPAIR HOT WATER HEATER BUT WAS THE WRONG SIZE. THE CORRECT PART HAS BEEN ORDERED AND SHOULD ARRIVE ON 1/4/12.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER NOT ABLE TO MAINTAIN A MINIMUM OF 100 DEGREES CONSISTENTLY AT HAND SINK LOCATED ON COOK LINE.
Location: Cook line
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY WATER TEMPERATURE REACHING A MAXIMUM OF 100 DEGREES F. WATER MUST REACH A MINIMUM OF 100 DEGREES F. PROVIDE REPAIR.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINK IN COOK LINE AREA. PROVIDE HAND SOAP IN DISPENSER AT HAND SINK.
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
01/03/2013 | Recheck |
- 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 BEVERAGE STORED IN A CUP IN COOK LINE AREA WITHOUT A LID AND STRAW. ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LADEL AND SPATULAS SOILED WITH BUILD UP SURFACE STORED ON RACK ABOVE THREE COMPARTMENT SINK.2. RUST SPOTS ON WALL BEHIND UTENSIL RACK.CLEAN AND SANITIZE UTENSILS AND BACK WALL THOROUGHLY.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER RUNNING FROM THREE COMPARTMENT, 1 BAY, AND HAND SINK ON COOK LINE FLUCTUATES BETWEEN COLD AND HOT AND NOT ABLE TO MAINTAIN MINIMUM HOT WATER REQUIREMENTS. FURTHERMORE, WATER MUST RUN FOR MORE THAN TWO MINUTES TO REACH 100 DEGREES AT HAND SINK.. EMPLOYEES UTILIZING RESTROOM TO WASH HANDS DUE TO LENGTHY TIME IT TAKES TO PRODUCE HOT WATER AT HAND SINK IN PREP AREA. PROVIDE REPAIR TO PLUMBING SYSTEM TO MEET MINIMUM HOT WATER REQUIREMENTS AT ALL SINKS.NOTE: EMPLOYEES ARE REQUIRED TO WASH HANDS AGAIN AFTER LEAVING RESTROOM AT ALL TIMES.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER NOT ABLE TO MAINTAIN A MINIMUM OF 100 DEGREES CONSISTENTLY AT HAND SINK LOCATED ON COOK LINE.
Location: Cook line
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: THREE BAY WATER TEMPERATURE REACHING A MAXIMUM OF 100 DEGREES F. WATER MUST REACH A MINIMUM OF 100 DEGREES F. PROVIDE REPAIR.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: HAND SOAP NOT AVAILABLE AT HAND SINK IN COOK LINE AREA. PROVIDE HAND SOAP IN DISPENSER AT HAND SINK.
Location: Cook line
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
12/27/2012 | Routine |
- 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: SHIFT MANAGER WORKING ON COMPUTER LEFT AREA TO PERFORM DUTIES IN FOOD PREP AREA WITHOUT WASHING HANDS. FURTHERMORE, EMPLOYEE TOUCHED FACE WITH HAND AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION OCCURS.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: HOT FUDGE STORED IN ORIGINAL CAN IN WARMER SOILED WITH RUST ON RIM. DISCONTINUE STORING HOT FUDGE IN CANS INSIDE WARMER. PROVIDE A STAINLESS STEEL, RUST RESISTANT CONTAINER TO STORE FUDGE. MANAGER REMOVED WARMER OFF THE LINE. FUDGE WILL BE STORED ON STEAM TABLE IN AN APPROVED PAN.
Location: Kitchen
- 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: CHLORINE SANITIZING SOLUTION IN BUCKETS TOO STRONG. MAINTAIN SOLUTION A 100 PPM CHLORINE.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT BY FOLLOW UP DATE.RECHECK 9/18: ACCORDING TO MANAGER ON DUTY, ALL MANANGEMENT SAT FOR THE SERVSAFE EXAM ON AUGUST 3RD AND ARE WAITING FOR CERTIFICATES TO ARRIVE.
|
10/10/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: SHIFT MANAGER WORKING ON COMPUTER LEFT AREA TO PERFORM DUTIES IN FOOD PREP AREA WITHOUT WASHING HANDS. FURTHERMORE, EMPLOYEE TOUCHED FACE WITH HAND AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION OCCURS.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: HOT FUDGE STORED IN ORIGINAL CAN IN WARMER SOILED WITH RUST ON RIM. DISCONTINUE STORING HOT FUDGE IN CANS INSIDE WARMER. PROVIDE A STAINLESS STEEL, RUST RESISTANT CONTAINER TO STORE FUDGE. MANAGER REMOVED WARMER OFF THE LINE. FUDGE WILL BE STORED ON STEAM TABLE IN AN APPROVED PAN.
Location: Kitchen
- 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: CHLORINE SANITIZING SOLUTION IN BUCKETS TOO STRONG. MAINTAIN SOLUTION A 100 PPM CHLORINE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT BY FOLLOW UP DATE.RECHECK 9/18: ACCORDING TO MANAGER ON DUTY, ALL MANANGEMENT SAT FOR THE SERVSAFE EXAM ON AUGUST 3RD AND ARE WAITING FOR CERTIFICATES TO ARRIVE.
|
10/09/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: SHIFT MANAGER WORKING ON COMPUTER LEFT AREA TO PERFORM DUTIES IN FOOD PREP AREA WITHOUT WASHING HANDS. FURTHERMORE, EMPLOYEE TOUCHED FACE WITH HAND AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION OCCURS.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: HOT FUDGE STORED IN ORIGINAL CAN IN WARMER SOILED WITH RUST ON RIM. DISCONTINUE STORING HOT FUDGE IN CANS INSIDE WARMER. PROVIDE A STAINLESS STEEL, RUST RESISTANT CONTAINER TO STORE FUDGE. MANAGER REMOVED WARMER OFF THE LINE. FUDGE WILL BE STORED ON STEAM TABLE IN AN APPROVED PAN.
Location: Kitchen
- 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: CHLORINE SANITIZING SOLUTION IN BUCKETS TOO STRONG. MAINTAIN SOLUTION A 100 PPM CHLORINE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT BY FOLLOW UP DATE.RECHECK 9/18: ACCORDING TO MANAGER ON DUTY, ALL MANANGEMENT SAT FOR THE SERVSAFE EXAM ON AUGUST 3RD AND ARE WAITING FOR CERTIFICATES TO ARRIVE.
|
09/18/2012 | Recheck |
| No violation noted during this evaluation. | 07/11/2012 | Illness Complaint |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: SHIFT MANAGER WORKING ON COMPUTER LEFT AREA TO PERFORM DUTIES IN FOOD PREP AREA WITHOUT WASHING HANDS. FURTHERMORE, EMPLOYEE TOUCHED FACE WITH HAND AND DID NOT WASH HANDS IMMEDIATELY THERE AFTER. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION OCCURS.
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: HOT FUDGE STORED IN ORIGINAL CAN IN WARMER SOILED WITH RUST ON RIM. DISCONTINUE STORING HOT FUDGE IN CANS INSIDE WARMER. PROVIDE A STAINLESS STEEL, RUST RESISTANT CONTAINER TO STORE FUDGE. MANAGER REMOVED WARMER OFF THE LINE. FUDGE WILL BE STORED ON STEAM TABLE IN AN APPROVED PAN.
Location: Kitchen
- 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: CHLORINE SANITIZING SOLUTION IN BUCKETS TOO STRONG. MAINTAIN SOLUTION A 100 PPM CHLORINE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT BY FOLLOW UP DATE.
|
06/13/2012 | Routine |
| No violation noted during this evaluation. | 04/04/2012 | Non-Illness Complaint |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING SPRAY BOTTLES (DEGREASER AND STAINLESS STEEL CLEANER) HANGING ON SHELF CONTAINING SODA FOUNTAIN SYRUP BOXES. STORE CLEANING PRODUCTS IN AREA AWAY FROM FOOD STORAGE.
- 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: WATER NOT REACHING THE MINIMUM OF 100 DEGREES FOR PROPER HAND WASHING PROCEDURES FOR EMPLOYEES.RECHECK #2: NOT HOT WATER AVAILABLE AT HAND SINK FOR EMPLOYEES TO WASH HANDS PROPERLY.
- 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 JACKETS STORED ON SODA FOUNTAIN SYRUP BOXES. STORE JACKETS ON COAT RACK.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLOWING FROM HAND SINK RANGING FROM 79 TO 93 DEGREES F. PROVIDE WATER TEMPERATURE AT A CONSISTENT TEMPERATURE OF AT LEAST 100 DEGREES F. RECHECK: NO REPAIR HAS BEEN MADE TO HAND SINK. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.RECHECK: NO HOT WATER AVAILABLE AT HAND SINK. PART IS ON ORDER TO REPAIR SINK ACCORDING TO GM AND SHOULD ARRIVE BY TOMORROW. ISSUED WARNING TICKET.
|
12/20/2011 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING SPRAY BOTTLES (DEGREASER AND STAINLESS STEEL CLEANER) HANGING ON SHELF CONTAINING SODA FOUNTAIN SYRUP BOXES. STORE CLEANING PRODUCTS IN AREA AWAY FROM FOOD STORAGE.
- 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: WATER NOT REACHING THE MINIMUM OF 100 DEGREES FOR PROPER HAND WASHING PROCEDURES FOR EMPLOYEES.RECHECK #2: NOT HOT WATER AVAILABLE AT HAND SINK FOR EMPLOYEES TO WASH HANDS PROPERLY.
- 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 JACKETS STORED ON SODA FOUNTAIN SYRUP BOXES. STORE JACKETS ON COAT RACK.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLOWING FROM HAND SINK RANGING FROM 79 TO 93 DEGREES F. PROVIDE WATER TEMPERATURE AT A CONSISTENT TEMPERATURE OF AT LEAST 100 DEGREES F. RECHECK: NO REPAIR HAS BEEN MADE TO HAND SINK. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.RECHECK: NO HOT WATER AVAILABLE AT HAND SINK. PART IS ON ORDER TO REPAIR SINK ACCORDING TO GM AND SHOULD ARRIVE BY TOMORROW. ISSUED WARNING TICKET.
|
12/15/2011 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING SPRAY BOTTLES (DEGREASER AND STAINLESS STEEL CLEANER) HANGING ON SHELF CONTAINING SODA FOUNTAIN SYRUP BOXES. STORE CLEANING PRODUCTS IN AREA AWAY FROM FOOD STORAGE.
- 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: WATER NOT REACHING THE MINIMUM OF 100 DEGREES FOR PROPER HAND WASHING PROCEDURES FOR EMPLOYEES.
- 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 JACKETS STORED ON SODA FOUNTAIN SYRUP BOXES. STORE JACKETS ON COAT RACK.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLOWING FROM HAND SINK RANGING FROM 79 TO 93 DEGREES F. PROVIDE WATER TEMPERATURE AT A CONSISTENT TEMPERATURE OF AT LEAST 100 DEGREES F. RECHECK: NO REPAIR HAS BEEN MADE TO HAND SINK. PLEASE HAVE DEFECT CORRECTED BY FOLLOW UP DATE.
|
12/08/2011 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CLEANING SPRAY BOTTLES (DEGREASER AND STAINLESS STEEL CLEANER) HANGING ON SHELF CONTAINING SODA FOUNTAIN SYRUP BOXES. STORE CLEANING PRODUCTS IN AREA AWAY FROM FOOD STORAGE.
- 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: WATER NOT REACHING THE MINIMUM OF 100 DEGREES FOR PROPER HAND WASHING PROCEDURES FOR EMPLOYEES.
- 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 JACKETS STORED ON SODA FOUNTAIN SYRUP BOXES. STORE JACKETS ON COAT RACK.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER FLOWING FROM HAND SINK RANGING FROM 79 TO 93 DEGREES F. PROVIDE WATER TEMPERATURE AT A CONSISTENT TEMPERATURE OF AT LEAST 100 DEGREES F.
|
12/01/2011 | Routine |
Restaurant representatives - add corrected or new information about Rally's Hamburgers, 6742 E 82ND ST, Indianapolis, IN »