- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Home use RAID in kitchen. Remove and use professional pest control.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs and raw bacon over ready to eat foods in walk in cooler. Store below ready to eat foods and drinks.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Items in hand sink. Remove. Make sure hand sink can be accessed at all times.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles in walk in cooler. Replace.
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Leak from drain line of ice machine. Repair.
- 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: Clean ice machine kick plate (inside ice machine)
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean fryer.
|
04/09/2014 | Recheck |
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: Home use RAID in kitchen. Remove and use professional pest control.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs and raw bacon over ready to eat foods in walk in cooler. Store below ready to eat foods and drinks.
- 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: Items in hand sink. Remove. Make sure hand sink can be accessed at all times.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken floor tiles in walk in cooler. Replace.
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Leak from drain line of ice machine. Repair.
- 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: Clean ice machine kick plate (inside ice machine)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean fryer.
|
04/02/2014 | Routine |
| No violation noted during this evaluation. | 03/28/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs over cheese, etc in walk in cooler. Store raw eggs below ready to eat foods and drinks.
Location: Walk-in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark all ready to eat foods with 7 day disposal date. (turkey luncheon meat marked 9-25 to 1-2; freezer dates)
Location: Kitchen
Equipment: Reach in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Provide.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean and tag exhaust hood.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken/ missing floor tiles in walk in cooler. Replace.
Location: Walk-in cooler
- 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 the floor by the ice machine and the 3 bay sink.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Chicken and fish thawing in separate pans in stagnant water. Discontinue. Thaw under running water separately or in refrigerationn or microwave immediately before cooking.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 3 bay sink faucet. Repair.
Location: Kitchen
Equipment: 3-bay
|
12/10/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw eggs over cheese, etc in walk in cooler. Store raw eggs below ready to eat foods and drinks.
Location: Walk-in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date mark all ready to eat foods with 7 day disposal date. (turkey luncheon meat marked 9-25 to 1-2; freezer dates)
Location: Kitchen
Equipment: Reach in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: One light out in exhaust hood. Provide.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean and tag exhaust hood.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken/ missing floor tiles in walk in cooler. Replace.
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: Clean the floor by the ice machine and the 3 bay sink.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Store in approved strength sanitizer solution.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Chicken and fish thawing in separate pans in stagnant water. Discontinue. Thaw under running water separately or in refrigerationn or microwave immediately before cooking.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 3 bay sink faucet. Repair.
Location: Kitchen
Equipment: 3-bay
|
11/30/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide cover plate for light switch in kitchen.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide test strips for bleach (sanitizer) set up.
Location: Kitchen
|
08/07/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: OFFICE LOCATION.
- 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: ESTABLISHMENT WAS INSPECTED AND SERVICED BY RELIABLE PEST CONTROL INC. ON 4/24/12. INVOICE WAS PROVIDED.ANTS PRESENT IN ESTABLISHMENT. CONTACT A PROFESSIONAL PEST CONTROL PROVIDER IN INSPECT AND SERVICE ESTABLISHMENT. PROVIDE DOCUMENTATION AND INVOICE ON RECHECK INSPECTION DATE.
Location: Sales floor
- 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: ESTABLISHMENT WAS INSPECTED AND SERVICED BY RELIABLE PEST CONTROL INC. ON 4/24/12. INVOICE WAS PROVIDED.ANTS PRESENT IN ESTABLISHMENT. CONTACT A PROFESSIONAL PEST CONTROL PROVIDER IN INSPECT AND SERVICE ESTABLISHMENT. PROVIDE DOCUMENTATION AND INVOICE ON RECHECK INSPECTION DATE.
Location: Kitchen
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LUNCHABLES FOR CUSTOMER PURCHASE STORED AT WALK-IN-COOLER DISPLAY OUTDATED (JAN & FEB 2012).REMOVE OFF SHELVING FROM CUSTOMER PURCHASE AND ENSURE PROPER ROTATION OF FOOD PRODUCTS WITHIN PROPER SELL OR USE-BY DATE.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Sales floor
Equipment: Microwave oven
- 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SALES FLOOR.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS (EX. BEVERAGE STATION COUNTER-TOPS) ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PENGUIN ICE FREEZER FANGUARDS AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PENGUIN ICE FREEZER FANGUARDS AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
Location: Sales floor
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED FLOOR TILES WHERE NEEDED AT WALK-IN-COOLER FLOORS; ENSURE ALL FLOOR SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE.
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 FLOOR CLEANING AND SANITIZING:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
Location: Sales floor
- 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 FLOOR CLEANING AND SANITIZING:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
Location: Back room
- 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 FLOOR CLEANING AND SANITIZING:IMPROVE ROUTINE CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
Location: Kitchen
- Frozen temperatures (corrected)
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: DISCARD FOOD.REPAIR FREEZER OR PROVIDE ALTERNATE FREEZER UNIT--TECHNICIAN CALLED OUT ON-SITE.
Location: Sales floor
Equipment: Ice cream freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Sales floor
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
04/26/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: OFFICE LOCATION.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ANTS PRESENT IN ESTABLISHMENT. CONTACT A PROFESSIONAL PEST CONTROL PROVIDER IN INSPECT AND SERVICE ESTABLISHMENT. PROVIDE DOCUMENTATION AND INVOICE ON RECHECK INSPECTION DATE.
Location: Sales floor
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ANTS PRESENT IN ESTABLISHMENT. CONTACT A PROFESSIONAL PEST CONTROL PROVIDER IN INSPECT AND SERVICE ESTABLISHMENT. PROVIDE DOCUMENTATION AND INVOICE ON RECHECK INSPECTION DATE.
Location: Kitchen
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: LUNCHABLES FOR CUSTOMER PURCHASE STORED AT WALK-IN-COOLER DISPLAY OUTDATED (JAN & FEB 2012).REMOVE OFF SHELVING FROM CUSTOMER PURCHASE AND ENSURE PROPER ROTATION OF FOOD PRODUCTS WITHIN PROPER SELL OR USE-BY DATE.
Location: Walk-in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Sales floor
Equipment: Microwave oven
- 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 SALES FLOOR.KEEP ALL OPEN/EXPOSED SINGLE-SERVICE ITEMS (EX. BEVERAGE STATION COUNTER-TOPS) ON SANITARY SURFACES AND NOT BARE SOILED COUNTER-TOPS.
Location: Sales floor
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PENGUIN ICE FREEZER FANGUARDS AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR PENGUIN ICE FREEZER FANGUARDS AND KITCHEN HOOD SYSTEM INTERIOR FILTERS.
Location: Sales floor
- 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 AT WALK-IN-COOLER FLOORS; ENSURE ALL FLOOR SURFACES ARE SOUND, SMOOTH, AND EASILY CLEANABLE.
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.
Location: Sales floor
- 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.
Location: Back room
- 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.
Location: Kitchen
- 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: DISCARD FOOD.REPAIR FREEZER OR PROVIDE ALTERNATE FREEZER UNIT--TECHNICIAN CALLED OUT ON-SITE.
Location: Sales floor
Equipment: Ice cream freezer
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Sales floor
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
04/19/2012 | Routine |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PACK OF CIGARETTES STORED ON FOOD PREP TABLE IN KITCHEN--REMOVE FROM ESTABLISHMENT.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GREENS AT 76 F AND SMOTHERED PORK CHOPS AT 83 F AT KITCHEN STEAM TABLE.FOOD WAS DISCARDED.CHICKEN AND RAW MEAT SITTING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GREENS AT 76 F AND SMOTHERED PORK CHOPS AT 83 F AT KITCHEN STEAM TABLE.FOOD WAS DISCARDED.CHICKEN AND RAW MEAT SITTING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Steam table
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS ALONG WITH CUSTOMER FOODS--DISCONTINUE.
Location: Kitchen
Equipment: True cooler
- 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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS ALONG WITH CUSTOMER FOODS--DISCONTINUE.
Location: Kitchen
Equipment: True freezer
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED SELL-BUY FOODS STORED IN WALK-IN- COOLER (OSCAR MAYER BOLOGNA 12/4/11)--REMOVE OFF SHELVING FROM CUSTOMER PURCHASE.PROPERLY ROTATE AND MONITOR FOODS ACCORDING TO USE AND/OR SELL BY DATES.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS ARE STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AND AT KITCHEN REFRIGERATION UNIT.STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.(EX. RAW EGGS STORED ABOVE READY-TO-EAT FOODS)
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS ARE STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AND AT KITCHEN REFRIGERATION UNIT.STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.(EX. RAW EGGS STORED ABOVE READY-TO-EAT FOODS)
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: True freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE ITEMS IN HANDSINK OR USE AS STORAGE.
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: CONTINUE TO WORK ON AND MONITOR: (USE 1/2 CAP-FULL OF BLEACH)NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM OR CHLORINE SANITIZER CONCENTRATION AT 50 PPM - 100 PPM. USE TEST STRIPS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Kitchen
Equipment: Deep fryer
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT FROM ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM THROUGH SERV SAFE ON 3/19/12. PLEASE CONTACT ME ONCE RESULTS ARE KNOW. YOU MAY ALSO FAX ME A COPY OF THE CERTIFICATE ONCE YOU RECEIVE IT AT (317) 221-3070 TO MY ATTENTION WITH A COVER-SHEET FROM YOUR ESTABLISHMENT.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE AT 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: EX. CLOTHES, ETC.
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 OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SUFACES AND NOT SOILED BARE COUNTER-TOPS OR SHELVING.DO NOT STORED SINGLE-SERVICE ITEMS UNDER BEVERAGE DRAIN LINES AND/OR DRAINS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS; CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW MEATS STORE IN BOWLS OF STAGNANT WATER FOR THAWING PURPOSES--DISCONTINUE THIS PRACTICE AND USE APPROVED ABOVE THAWING METHODS.
Location: Kitchen
Equipment: 3-bay
- 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 SALES FLOOR FREEZER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Sales floor
Equipment: reach 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 SALES FLOOR FREEZER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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 ROUTINE CLEANING AND SANITIZING OF SALES FLOOR SODA MACHINE SURFACES AND SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY.(RECOMMEND TO CONTACT COCA-COLA TO PROVIDE NEW SETS OF SODA NOZZELS SO THAT ESTABLISHMENT CAN ROTATE AND CHANGE OUT NOZZELS IN BETWEEN DAILY CLEANING AND SANITIZING).
Location: Sales floor
Equipment: Soda machine
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT KITCHEN 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: 3-bay
- 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: ICE SCOOP BURIED IN ICE INSIDE KITCHEN ICE MACHINE--DISCONTINUE THIS PRACTICE.STORE ICE SCOOP IN INTERIOR ICE SCOOP HOLDER, IN APPROVED ICE SCOOP HOLDER, OR ON CLEAN SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
04/19/2012 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PACK OF CIGARETTES STORED ON FOOD PREP TABLE IN KITCHEN--REMOVE FROM ESTABLISHMENT.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GREENS AT 76 F AND SMOTHERED PORK CHOPS AT 83 F AT KITCHEN STEAM TABLE.FOOD WAS DISCARDED.CHICKEN AND RAW MEAT SITTING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GREENS AT 76 F AND SMOTHERED PORK CHOPS AT 83 F AT KITCHEN STEAM TABLE.FOOD WAS DISCARDED.CHICKEN AND RAW MEAT SITTING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Steam table
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS ALONG WITH CUSTOMER FOODS--DISCONTINUE.
Location: Kitchen
Equipment: True cooler
- 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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS ALONG WITH CUSTOMER FOODS--DISCONTINUE.
Location: Kitchen
Equipment: True freezer
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED SELL-BUY FOODS STORED IN WALK-IN- COOLER (OSCAR MAYER BOLOGNA 12/4/11)--REMOVE OFF SHELVING FROM CUSTOMER PURCHASE.PROPERLY ROTATE AND MONITOR FOODS ACCORDING TO USE AND/OR SELL BY DATES.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS ARE STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AND AT KITCHEN REFRIGERATION UNIT.STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.(EX. RAW EGGS STORED ABOVE READY-TO-EAT FOODS)
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS ARE STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AND AT KITCHEN REFRIGERATION UNIT.STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.(EX. RAW EGGS STORED ABOVE READY-TO-EAT FOODS)
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: True freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE ITEMS IN HANDSINK OR USE AS STORAGE.
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: CONTINUE TO WORK ON AND MONITOR: (USE 1/2 CAP-FULL OF BLEACH)NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM OR CHLORINE SANITIZER CONCENTRATION AT 50 PPM - 100 PPM. USE TEST STRIPS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Kitchen
Equipment: Deep fryer
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PARTICIPANT FROM ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS AND EXAM THROUGH SERV SAFE ON 3/19/12. PLEASE CONTACT ME ONCE RESULTS ARE KNOW. YOU MAY ALSO FAX ME A COPY OF THE CERTIFICATE ONCE YOU RECEIVE IT AT (317) 221-3070 TO MY ATTENTION WITH A COVER-SHEET FROM YOUR ESTABLISHMENT.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE AT 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: EX. CLOTHES, ETC.
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 OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SUFACES AND NOT SOILED BARE COUNTER-TOPS OR SHELVING.DO NOT STORED SINGLE-SERVICE ITEMS UNDER BEVERAGE DRAIN LINES AND/OR DRAINS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS; CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW MEATS STORE IN BOWLS OF STAGNANT WATER FOR THAWING PURPOSES--DISCONTINUE THIS PRACTICE AND USE APPROVED ABOVE THAWING METHODS.
Location: Kitchen
Equipment: 3-bay
- 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 SALES FLOOR FREEZER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Sales floor
Equipment: reach 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 SALES FLOOR FREEZER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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 ROUTINE CLEANING AND SANITIZING OF SALES FLOOR SODA MACHINE SURFACES AND SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY.(RECOMMEND TO CONTACT COCA-COLA TO PROVIDE NEW SETS OF SODA NOZZELS SO THAT ESTABLISHMENT CAN ROTATE AND CHANGE OUT NOZZELS IN BETWEEN DAILY CLEANING AND SANITIZING).
Location: Sales floor
Equipment: Soda machine
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT KITCHEN 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: 3-bay
- 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: ICE SCOOP BURIED IN ICE INSIDE KITCHEN ICE MACHINE--DISCONTINUE THIS PRACTICE.STORE ICE SCOOP IN INTERIOR ICE SCOOP HOLDER, IN APPROVED ICE SCOOP HOLDER, OR ON CLEAN SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
01/18/2012 | Recheck |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PACK OF CIGARETTES STORED ON FOOD PREP TABLE IN KITCHEN--REMOVE FROM ESTABLISHMENT.
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GREENS AT 76 F AND SMOTHERED PORK CHOPS AT 83 F AT KITCHEN STEAM TABLE.FOOD WAS DISCARDED.CHICKEN AND RAW MEAT SITTING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GREENS AT 76 F AND SMOTHERED PORK CHOPS AT 83 F AT KITCHEN STEAM TABLE.FOOD WAS DISCARDED.CHICKEN AND RAW MEAT SITTING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Steam table
- Medicines storage and labeling (corrected)
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS ALONG WITH CUSTOMER FOODS--DISCONTINUE.
Location: Kitchen
Equipment: True cooler
- 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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS ALONG WITH CUSTOMER FOODS--DISCONTINUE.
Location: Kitchen
Equipment: True freezer
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED SELL-BUY FOODS STORED IN WALK-IN- COOLER (OSCAR MAYER BOLOGNA 12/4/11)--REMOVE OFF SHELVING FROM CUSTOMER PURCHASE.PROPERLY ROTATE AND MONITOR FOODS ACCORDING TO USE AND/OR SELL BY DATES.
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS ARE STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AND AT KITCHEN REFRIGERATION UNIT.STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.(EX. RAW EGGS STORED ABOVE READY-TO-EAT FOODS)
Location: Walk-in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS ARE STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AND AT KITCHEN REFRIGERATION UNIT.STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.(EX. RAW EGGS STORED ABOVE READY-TO-EAT FOODS)
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: True freezer
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE ITEMS IN HANDSINK OR USE AS STORAGE.
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: CONTINUE TO WORK ON AND MONITOR: (USE 1/2 CAP-FULL OF BLEACH)NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM OR CHLORINE SANITIZER CONCENTRATION AT 50 PPM - 100 PPM. USE TEST STRIPS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Walk-in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Kitchen
Equipment: Deep fryer
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (RECEIPT) AND PROVIDE ON RECHECK INSPECTION DATE.
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE AT 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: EX. CLOTHES, ETC.
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 OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SUFACES AND NOT SOILED BARE COUNTER-TOPS OR SHELVING.DO NOT STORED SINGLE-SERVICE ITEMS UNDER BEVERAGE DRAIN LINES AND/OR DRAINS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS; CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW MEATS STORE IN BOWLS OF STAGNANT WATER FOR THAWING PURPOSES--DISCONTINUE THIS PRACTICE AND USE APPROVED ABOVE THAWING METHODS.
Location: Kitchen
Equipment: 3-bay
- 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 SALES FLOOR FREEZER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Sales floor
Equipment: reach 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 SALES FLOOR FREEZER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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 ROUTINE CLEANING AND SANITIZING OF SALES FLOOR SODA MACHINE SURFACES AND SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY.(RECOMMEND TO CONTACT COCA-COLA TO PROVIDE NEW SETS OF SODA NOZZELS SO THAT ESTABLISHMENT CAN ROTATE AND CHANGE OUT NOZZELS IN BETWEEN DAILY CLEANING AND SANITIZING).
Location: Sales floor
Equipment: Soda machine
- Three bay : inappropriate use (corrected)
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT KITCHEN 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: 3-bay
- 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: ICE SCOOP BURIED IN ICE INSIDE KITCHEN ICE MACHINE--DISCONTINUE THIS PRACTICE.STORE ICE SCOOP IN INTERIOR ICE SCOOP HOLDER, IN APPROVED ICE SCOOP HOLDER, OR ON CLEAN SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
01/10/2012 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: EMPLOYEE PACK OF CIGARETTES STORED ON FOOD PREP TABLE IN KITCHEN--REMOVE FROM ESTABLISHMENT.
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GREENS AT 76 F AND SMOTHERED PORK CHOPS AT 83 F AT KITCHEN STEAM TABLE.FOOD WAS DISCARDED.CHICKEN AND RAW MEAT SITTING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: GREENS AT 76 F AND SMOTHERED PORK CHOPS AT 83 F AT KITCHEN STEAM TABLE.FOOD WAS DISCARDED.CHICKEN AND RAW MEAT SITTING OUT AT ROOM TEMPERATURE IN KITCHEN--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: Steam table
- Medicines storage and labeling
Improper storage and labeling of employee medications.
Correction: Medicines for employee use shall be labeled and located to prevent contamination.
Location: Kitchen
- Eating, drinking, smoking
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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS ALONG WITH CUSTOMER FOODS--DISCONTINUE.
Location: Kitchen
Equipment: True cooler
- Eating, drinking, smoking
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: PERSONAL EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS ALONG WITH CUSTOMER FOODS--DISCONTINUE.
Location: Kitchen
Equipment: True freezer
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: OUTDATED SELL-BUY FOODS STORED IN WALK-IN- COOLER (OSCAR MAYER BOLOGNA 12/4/11)--REMOVE OFF SHELVING FROM CUSTOMER PURCHASE.PROPERLY ROTATE AND MONITOR FOODS ACCORDING TO USE AND/OR SELL BY DATES.
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS ARE STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AND AT KITCHEN REFRIGERATION UNIT.STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.(EX. RAW EGGS STORED ABOVE READY-TO-EAT FOODS)
Location: Walk-in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW FOODS ARE STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER AND AT KITCHEN REFRIGERATION UNIT.STORE ALL RAW FOODS BELOW READY-TO-EAT FOODS.(EX. RAW EGGS STORED ABOVE READY-TO-EAT FOODS)
Location: Kitchen
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: True freezer
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- 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.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT STORE ITEMS IN HANDSINK OR USE AS STORAGE.
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN-PLACE SANITIZER BUCKET SET-UP IN KITCHEN; MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM OR CHLORINE SANITIZER CONCENTRATION AT 50 PPM - 100 PPM. USE TEST STRIPS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Walk-in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS AND PROVIDE AND USE ONLY APPROVED FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.DISCONTINUE USE OF HOME-STYLE FRYER USED FOR FRYING FISH; MUST USE ONLY APPROVED FOOD-GRADE COMMERCIAL EQUIPEMENT AND DEEP FRYERS. ALL FRYERS MUST BE UNDER A HOOD SYSTEM AND BE NSF APPROVED.
Location: Kitchen
Equipment: Deep fryer
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE SOMEONE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION (RECEIPT) AND PROVIDE ON RECHECK INSPECTION DATE.
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: PROVIDE AT 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: EX. CLOTHES, ETC.
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 OPEN/EXPOSED SINGLE-SERVICE ITEMS ON SANITARY SUFACES AND NOT SOILED BARE COUNTER-TOPS OR SHELVING.DO NOT STORED SINGLE-SERVICE ITEMS UNDER BEVERAGE DRAIN LINES AND/OR DRAINS TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Sales floor
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: SOILED KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS; CLEAN AND SANITIZE ROUTINELY.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: RAW MEATS STORE IN BOWLS OF STAGNANT WATER FOR THAWING PURPOSES--DISCONTINUE THIS PRACTICE AND USE APPROVED ABOVE THAWING METHODS.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED SALES FLOOR FREEZER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Sales floor
Equipment: reach 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 SALES FLOOR FREEZER FANGUARDS.-SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF SALES FLOOR SODA MACHINE SURFACES AND SODA MACHINE NOZZELS--CLEAN AND SANITIZE DAILY.(RECOMMEND TO CONTACT COCA-COLA TO PROVIDE NEW SETS OF SODA NOZZELS SO THAT ESTABLISHMENT CAN ROTATE AND CHANGE OUT NOZZELS IN BETWEEN DAILY CLEANING AND SANITIZING).
Location: Sales floor
Equipment: Soda machine
- Three bay : inappropriate use
Inappropriate use of warewashing sink.
Correction: A warewashing sink shall not be used for hand washing or as service sink.
Comments: FOOD HANDLER OBSERVED WASHING HANDS AT KITCHEN 3-BAY SINK--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
Equipment: 3-bay
- 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: ICE SCOOP BURIED IN ICE INSIDE KITCHEN ICE MACHINE--DISCONTINUE THIS PRACTICE.STORE ICE SCOOP IN INTERIOR ICE SCOOP HOLDER, IN APPROVED ICE SCOOP HOLDER, OR ON CLEAN SANITARY SURFACE.
Location: Kitchen
Equipment: Ice machine
|
12/15/2011 | 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: JARS OF MAYO AND MIRACLE WHIP STORED OUT AT ROOM TEMPERTURE--DISCONTINUE THIS BEHAVIOR AND DISCARD PRODUCTS.ONCE OPENED POTENTIALLY HAZARDOUS FOODS MUST BE REFRIGERATED PROPERLY AT A TEMPERATURE OF 41 F OR BELOW.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW EGGS AND OTHER RAW FOODS STORED ABOVE AND NEXT TO READY-TO-EAT FOODS; KEEP RAW AND READY-TO-EAT FOODS SEPERATED PROPERLY AND STORE ALL RAW FOODS AND EGGS BELOW READY-TO-EAT FOODS.
Location: Kitchen
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF HOT-HOLDING STEAM TABLES/WELLS IN KITCHEN.
Location: Kitchen
Equipment: Steam table
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: RESTAURANT OPERATION ESTABLISHMENT MUST PROVIDE AND USE ONLY FOOD GRADE UTENSILS/EQUIPMENT (EX. POTS/PANS); DO NOT USE HOME COOKING POTS.
Location: Walk-in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: HAVE SOMEONE FOR RESTUARANT ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY RECHECK INSPECTION DATE. PROVIDE REGISTRATION PROOF OF RECEIPT FOR CLASS AND EXAM.
- 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: REMOVE SINGLE-SERVICE ITEMS AT INTERIOR OF CABINETS ON SALES FLOOR WHERE BEVERAGE PIPING/LINES ARE TO PREVENT POTENTIAL CROSS-CONTAMINATION.KEEP UTENSILS/EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.
Location: Sales floor
- 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: REMOVE SINGLE-SERVICE ITEMS AT INTERIOR OF CABINETS ON SALES FLOOR WHERE BEVERAGE PIPING/LINES ARE TO PREVENT POTENTIAL CROSS-CONTAMINATION.KEEP UTENSILS/EQUIPMENT STORED OFF FLOOR AT LEAST 6 INCHES IN KITCHEN.
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 INTERIOR THERMOMETER AT HOT-HOLDING DISPLAY WARMER UNIT.
Location: Service counter
Equipment: ----- Cooking Equip/Holding -----
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP SODA SYRUP BOXES AND FOOD OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE OFFICE ROOM AND WALK-IN-COOLER.
Location: Back room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP SODA SYRUP BOXES AND FOOD OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE OFFICE ROOM AND WALK-IN-COOLER.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: KEEP SODA SYRUP BOXES AND FOOD OFF FLOOR AT LEAST 6 INCHES AT BACK DRY STORAGE OFFICE ROOM AND WALK-IN-COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Sales floor
Equipment: Microwave oven
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN ICE MACHINE (INTERIOR/EXTERIOR) SURFACES.
Location: Kitchen
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT INTERIOR OF ICE CREAM FREEZER ON SALES FLOOR.
Location: Sales floor
Equipment: Ice cream freezer
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE.
Location: Kitchen
|
12/15/2011 | Recheck |
Restaurant representatives - add corrected or new information about VALLEY PLAZA & BURP'S, 7939 W 10TH ST, Indianapolis, IN »