SUPER 8, 450 BIXLER RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: SUPER 8
Type: Restaurant
Address: 450 BIXLER RD, Indianapolis, IN 46227
County: Marion
License #: 201152
Smoking: Smoke Free
Total inspections: 13
Last inspection: 06/04/2014

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Inspection findings

Inspection Date

Type

  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Comments: DUMPSTER FENCE ENCLOSURE IS MISSING DOOR/DAMAGED. REPAIR.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL TRASH FROM THE GROUND AROUND DUMPSTER AND OUTSIDE OF DUMPSTER AREA.
    Location: Dumpster area
06/04/2014Non-Illness Complaint Recheck
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Comments: DUMPSTER FENCE ENCLOSURE IS MISSING DOOR/DAMAGED. REPAIR.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: REMOVE ALL TRASH FROM THE GROUND AROUND DUMPSTER AND OUTSIDE OF DUMPSTER AREA.
    Location: Dumpster area
06/02/2014Non-Illness Complaint
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: LID OPEN
    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.
    Comments: LARGE AMOUNT OF TRASH ON THE GROUND AROUND THE DUMPSTER. LARGE PIECE OF WOOD AND COUCH STORED NEXT TO DUMPSTER. REMOVE IMMEDIATELY. DUMPSTER AREA MUST REMAIN CLEAN AND SANITARY.
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. RECHECK: NO FOOD IS STORED IN REFRIGERATOR. EITHER REPAIR AND USE OR REMOVE FROM KITCHEN. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. RECHECK: NO FOOD IS STORED IN REFRIGERATOR. EITHER REPAIR AND USE OR REMOVE FROM KITCHEN. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. RECHECK: NO FOOD IS STORED IN REFRIGERATOR. EITHER REPAIR AND USE OR REMOVE FROM KITCHEN. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Chest freezer
05/28/2014Recheck
  • 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 MUST BE PROVIDED FOR CLEANING FOOD CONTACT SURFACES DURING HOURS OF OPERATION FOR BREAKFAST. ENSURE BLEACH WATER, AT PROPER CONCENTRATION OF 50-100 PPM, IS PROVIDED DAILY FOR CLEANING. AND ENSURE THE THREE SINKS IN THE KITCHEN ARE BEING USED TO PROPERLY WASH/RINSE AND SANITIZE DISHES/EQUIPMENT.
    Location: Kitchen
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: TOWEL HAS BEEN PLACED ON MOP TO SERVE AS MOP HEAD AND IS STORED ON THE FLOOR. DISCONTINUE AND USE PROPER MOP HEAD FOR MOP AND HANG DRY TO ALLOW MOP TO DRY QUICKLY.
    Location: Kitchen
  • Sponges (corrected)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: DISCONTINUE USING SPONGES IN KITCHEN.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD PESTS ON GLUE TRAP NEXT TO CHEST FREEZER AND CART. REMOVE. ENSURE ALL DEAD PESTS ARE REMOVED. MONITOR ANY PEST CONTROL DEVICES IN KITCHEN.
    Location: Kitchen
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: LID OPEN
    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.
    Comments: LARGE AMOUNT OF TRASH ON THE GROUND AROUND THE DUMPSTER. LARGE PIECE OF WOOD AND COUCH STORED NEXT TO DUMPSTER. REMOVE IMMEDIATELY. DUMPSTER AREA MUST REMAIN CLEAN AND SANITARY.
  • 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: BAGS OF FOAM PLATES, STORED ON THE FLOOR. DISCONTINUE STORING ANY SINGLE USE ITEMS ON THE FLOOR.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE A THERMOMETER IN BROKEN COOLER AFTER REPAIRED, OR ENSURE NEW COMMERCIAL COOLER IS PROVIDED WITH A THERMOMETER. RECHECK: REFRIGERATOR NOT IN USE.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: INSIDE KITCHEN CABINETS, BOTTOM PRESSED WOOD BOARDS ARE BROKEN AND/OR WATER DAMAGED. REPLACE ALL MATERIALS UNDER CABINETS TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. THE AREA UNDER THE CABINETS IS NOT AN APPROVED SURFACE.
    Location: Kitchen
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. RECHECK: NO FOOD IS STORED IN REFRIGERATOR. EITHER REPAIR AND USE OR REMOVE FROM KITCHEN. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. RECHECK: NO FOOD IS STORED IN REFRIGERATOR. EITHER REPAIR AND USE OR REMOVE FROM KITCHEN. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. RECHECK: NO FOOD IS STORED IN REFRIGERATOR. EITHER REPAIR AND USE OR REMOVE FROM KITCHEN. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Chest freezer
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS ARE NOT STORED PROPERLY. ENSURE ALL PLASTIC UTENSILS FOR CUSTOMERS ARE STORED WITH HANDLES UP IN CONTAINER. KNIVES ARE IMPROPERLY STORED.
    Location: Dining room
05/20/2014Recheck
  • 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: IN PLACE SANITIZER MUST BE PROVIDED FOR CLEANING FOOD CONTACT SURFACES DURING HOURS OF OPERATION FOR BREAKFAST. ENSURE BLEACH WATER, AT PROPER CONCENTRATION OF 50-100 PPM, IS PROVIDED DAILY FOR CLEANING. AND ENSURE THE THREE SINKS IN THE KITCHEN ARE BEING USED TO PROPERLY WASH/RINSE AND SANITIZE DISHES/EQUIPMENT.
    Location: Kitchen
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: TOWEL HAS BEEN PLACED ON MOP TO SERVE AS MOP HEAD AND IS STORED ON THE FLOOR. DISCONTINUE AND USE PROPER MOP HEAD FOR MOP AND HANG DRY TO ALLOW MOP TO DRY QUICKLY.
    Location: Kitchen
  • Sponges
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: DISCONTINUE USING SPONGES IN KITCHEN.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD PESTS ON GLUE TRAP NEXT TO CHEST FREEZER AND CART. REMOVE. ENSURE ALL DEAD PESTS ARE REMOVED. MONITOR ANY PEST CONTROL DEVICES IN KITCHEN.
    Location: Kitchen
  • 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.
    Comments: LARGE AMOUNT OF TRASH ON THE GROUND AROUND THE DUMPSTER. LARGE PIECE OF WOOD AND COUCH STORED NEXT TO DUMPSTER. REMOVE IMMEDIATELY. DUMPSTER AREA MUST REMAIN CLEAN AND SANITARY.
  • 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: BAGS OF FOAM PLATES, STORED ON THE FLOOR. DISCONTINUE STORING ANY SINGLE USE ITEMS ON THE FLOOR.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE A THERMOMETER IN BROKEN COOLER AFTER REPAIRED, OR ENSURE NEW COMMERCIAL COOLER IS PROVIDED WITH A THERMOMETER.
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: INSIDE KITCHEN CABINETS, BOTTOM PRESSED WOOD BOARDS ARE BROKEN AND/OR WATER DAMAGED. REPLACE ALL MATERIALS UNDER CABINETS TO ALLOW FOR A SMOOTH AND EASILY CLEANABLE SURFACE. THE AREA UNDER THE CABINETS IS NOT AN APPROVED SURFACE.
    Location: Kitchen
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Cooler/freezer combo
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. HOMESTYLE TYPE REFRIGERATOR IN BACK OF KITCHEN IS NOT WORKING PROPERLY. DOOR GASKET DOES NOT SEAL COMPLETELY TO HOLD PROPER TEMPERATURE. NO POTENTIALLY HAZARDOUS FOODS IN REFRIGERATOR AT THIS TIME. ENSURE TO REPAIR OR REPLACE. NO THERMOMETER IN UNIT. NOTE: REFRIGERATOR MUST BE REPLACED WITH A COMMERCIAL COOLER. DO NOT REPLACE WITH ANOTHER HOMESTYLE REFRIGERATOR. IT WILL NOT BE APPROVED AND BE REQUIRED TO BE REMOVED. 2. THE FREEZER ABOVE THE COOLER/FREEZER (HOMESTYLE REFRIGERATOR) IS FROSTED OVER AND ICE BUILD UP IS AROUND BREAD. DISCARD BREAD. DEFROST. 3. CHEST FREEZER NEEDS DEFROSTED. THICK ICE BUILD UP AROUND PERIMETER OF FREEZER. (WAFFLES STORED IN FREEZER)
    Location: Kitchen
    Equipment: Chest freezer
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: UTENSILS ARE NOT STORED PROPERLY. ENSURE ALL PLASTIC UTENSILS FOR CUSTOMERS ARE STORED WITH HANDLES UP IN CONTAINER. KNIVES ARE IMPROPERLY STORED.
    Location: Dining room
05/13/2014Routine
  • 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: PROVIDE BLEACH IN KITCHEN AT ALL TIMES FOR SANITIZING FOOD AND NONFOOD CONTACT SURFACES.
    Location: Kitchen
10/22/2013Routine
  • 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: MGR STATES THEY USE BLEACH TO SANITIZE. NO SANITIZER IN KITCHEN. PROVIDED BY HOUSEKEEPING.
    Location: Kitchen
03/20/2013Routine
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS IN KITCHEN. PROVIDE PEST CONTROL
  • Sponges (corrected)
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: DISCONTINUE USING SPONGES
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR BETWEEN CABINET AND WALL AND REFRIGERATOR AND WALL.
    Location: Kitchen
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: DO NOT STORE BOXES WITH FOOD ON THE FLOOR.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: SOAP IS NOT DISPENSING FROM DISPENSER PROPERLY. CORRECT.
    Equipment: Hand sink
09/06/2012Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: GNATS IN KITCHEN. PROVIDE PEST CONTROL
  • Sponges
    Improper use of sponge.
    Correction: Sponges may not be used in contact with food-contact surfaces.
    Comments: DISCONTINUE USING SPONGES
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR BETWEEN CABINET AND WALL AND REFRIGERATOR AND WALL.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: DO NOT STORE BOXES WITH FOOD ON THE FLOOR.
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: SOAP IS NOT DISPENSING FROM DISPENSER PROPERLY. CORRECT.
    Equipment: Hand sink
08/24/2012Routine
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CAN OF SAUSAGE GRAVY ON COUNTER. KEEP COLD OR HOT.
    Location: Kitchen
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: IF EMPLOYEES DO NOT HAVE SOAP PROVIDED AT HANDSINK, HANDS ARENT BEING WASHED PROPERLY
    Location: -
  • 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: DRAINSTOPS: 1 PROVIDED. NEED 3 TOTAL NO SANITIZER, BLEACH, IN KITCHEN. PROVIDE
    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: DRAINSTOPS: 1 PROVIDED. NEED 3 TOTAL NO SANITIZER, BLEACH, IN KITCHEN. PROVIDE
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: NO SOAP AT HANDSINK. PROVIDE
  • 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: WALL IS SOILED ABOVE TRASH CAN IN KITCHEN. CLEAN
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: NO THERMOMETER IN BACK REFRIGERATOR. REPLACE.
    Location: Kitchen
02/03/2012Super Bowl 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: CAN OF SAUSAGE GRAVY ON COUNTER. STORE IN REFRIGERATOR AFTER OPENING.
    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 SOAP FOR HANDWASHING
  • No warewashing equipment (corrected)
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE THREE DRAINSTOPS TOTAL FOR WASH, RINSE AND SANITIZING.
  • 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 SANITIZER IN KITCHEN. PROVIDED.
  • 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: WALL IS SOILED IN KITCHEN ABOVE TRASH CAN. CLEAN.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETER IN BACK REFRIGERATOR.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN BACK REFRIGERATOR
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: NO SOAP AT HANDSINK
    Location: Buffet
02/03/2012Recheck
  • 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: CAN OF SAUSAGE GRAVY ON COUNTER. STORE IN REFRIGERATOR AFTER OPENING.
    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 SOAP FOR HANDWASHING
  • No warewashing equipment
    No warewashing equipment located in establishment for effective washing, rinsing, and sanitizing of equipment and utensil(s).
    Correction: A retail food establishment shall be equipped with 1 of the following options for purposes of washing, rinsing, and sanitizing equipment and utensils: (1) Manual warewashing equipment. (2) Warewashing machine.
    Comments: PROVIDE THREE DRAINSTOPS TOTAL FOR WASH, RINSE AND SANITIZING.
  • 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 SANITIZER IN KITCHEN. PROVIDED.
  • 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: WALL IS SOILED IN KITCHEN ABOVE TRASH CAN. CLEAN.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETER IN BACK REFRIGERATOR.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN BACK REFRIGERATOR
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: NO SOAP AT HANDSINK
    Location: Buffet
02/01/2012Routine
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: CAN OF SAUSAGE GRAVY ON COUNTER. KEEP COLD OR HOT.
    Location: Kitchen
  • Improper hand washing (corrected on site)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: IF EMPLOYEES DO NOT HAVE SOAP PROVIDED AT HANDSINK, HANDS ARENT BEING WASHED PROPERLY
    Location: -
  • 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: DRAINSTOPS: 1 PROVIDED. NEED 3 TOTAL NO SANITIZER, BLEACH, IN KITCHEN. PROVIDE
    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: DRAINSTOPS: 1 PROVIDED. NEED 3 TOTAL NO SANITIZER, BLEACH, IN KITCHEN. PROVIDE
    Location: Kitchen
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: NO SOAP AT HANDSINK. PROVIDE
  • 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: WALL IS SOILED ABOVE TRASH CAN IN KITCHEN. CLEAN
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: NO THERMOMETER IN BACK REFRIGERATOR. REPLACE.
    Location: Kitchen
02/01/2012Super Bowl Routine

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