- 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: Cooked onions in a pan on grill top at 84 deg F. Disposed of at time of inspection. Keep hot foods at 135 deg F or above.
- 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 by coffee maker at entrance to kitchen. Exterminate
- 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: Coffee without lid and straw. Please provide lids and straws.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash bag on 2 bay vegetable prep sink at entrance to kitchen. Remove and clean and sanitize sink.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Exhaust hood filters over burger grill are soiled. Please clean. Note: Scheduled to clean2. Grease on floor and wall behind fryers. Clean. Note: continue cleaning3. Clean floor around soda boxes and small prep table coffee maker is on at entrance to kitchen. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Exhaust hood filters over burger grill are soiled. Please clean. Note: Scheduled to clean2. Grease on floor and wall behind fryers. Clean. Note: continue cleaning3. Clean floor around soda boxes and small prep table coffee maker is on at entrance to kitchen. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out over french fry prep sink. Please provide,2. One light out in fry exhaust hood. Please provide. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out over french fry prep sink. Please provide,2. One light out in fry exhaust hood. Please provide. CORRECTED
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cutting board below toaster ovens for buns are soiled. Clean.
- 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 below 2 bay vegetable prep sink. Repair.
|
10/28/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked onions in a pan on grill top at 84 deg F. Disposed of at time of inspection. Keep hot foods at 135 deg F or above.
- 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 by coffee maker at entrance to kitchen. Exterminate
- 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: Coffee without lid and straw. Please provide lids and straws.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Trash bag on 2 bay vegetable prep sink at entrance to kitchen. Remove and clean and sanitize sink.
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Exhaust hood filters over burger grill are soiled. Please clean.2. Grease on floor beside and behind fryers. Clean. 3. Clean floor around soda boxes and small prep table coffee maker is on at entrance to kitchen.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One light out over french fry prep sink. Please provide,2. One light out in fry exhaust hood. Please provide.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cutting board below toaster ovens for buns are soiled. Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak below 2 bay vegetable prep sink. Repair.
|
10/21/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Partially cooked french fries at room temperature at 77 deg F. Discontinue. Cool in refrigeration if not cooking fully and serving immediately.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee handled raw hamburger meat and than cheese slices with the same gloves. Discontinue.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Entrance hand sink is draining slowly. Repair to drain freely.
- 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: HOST COMMISSARY1. Clean fan guards in walk in cooler.2. Clean floor where spill has occurred below meat in walk in cooler.
- 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.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sprayer arm for frys loose from wall. Secure to the wall.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean green wire shelf by flat top grill.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at base of sprayer arm for frys. Repair. CORRECTED2. Leak at water softener. Repair. Note: new filter ordered
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at base of sprayer arm for frys. Repair. CORRECTED2. Leak at water softener. Repair. Note: new filter ordered
|
03/25/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Partially cooked french fries at room temperature at 77 deg F. Discontinue. Cool in refrigeration if not cooking fully and serving immediately.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee handled raw hamburger meat and than cheese slices with the same gloves. Discontinue.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Entrance hand sink is draining slowly. Repair to drain freely.
- 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: HOST COMMISSARY1. Clean fan guards in walk in cooler.2. Clean floor where spill has occurred below meat in walk in cooler.
- 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.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sprayer arm for frys loose from wall. Secure to the wall.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean green wire shelf by flat top grill.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at base of sprayer arm for frys. Repair. CORRECTED2. Leak at water softener. Repair.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at base of sprayer arm for frys. Repair. CORRECTED2. Leak at water softener. Repair.
|
03/21/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Partially cooked french fries at room temperature at 77 deg F. Discontinue. Cool in refrigeration if not cooking fully and serving immediately.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee handled raw hamburger meat and than cheese slices with the same gloves. Discontinue.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Entrance hand sink is draining slowly. Repair to drain freely.
- 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: HOST COMMISSARY1. Clean fan guards in walk in cooler.2. Clean floor where spill has occurred below meat in walk in cooler.
- 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.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sprayer arm for frys loose from wall. Secure to the wall.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean green wire shelf by flat top grill.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at base of sprayer arm for frys. Repair. CORRECTED2. Leak at water softener. Repair.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at base of sprayer arm for frys. Repair. CORRECTED2. Leak at water softener. Repair.
|
03/14/2014 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee handled raw hamburger meat and than cheese slices with the same gloves. Discontinue.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without hand washing. Always wash hands before putting on gloves.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Entrance hand sink is draining slowly. Repair to drain freely.
- 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.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Sprayer arm for frys loose from wall. Secure to the wall.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean green wire shelf by flat top grill.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Leak at base of sprayer arm for frys. Repair.2. Leak at water softener. Repair.
|
03/06/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheese on top of ice in container at 54 deg F. Dispose of cheese and hold at 41 deg F or below. 2. Stacks of cheese being prerpped at 54-56 deg F. Discontinue. Prep quickly and place back in cooler to prevent temperature change/elevation.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bread stored below sanitizer solution and pooled eggs and next to trash can. Move to prevent possible contamination.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Middle bay of three bay sink is soiled. Clean.2. .Plunger on 3 bay sink. Discontinue. Make repairs, clean and sanitize sink area.
- 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 reading at front in place sanitizer. Maintaian at 200 ppm quat or bleach at 50-100 ppm.
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards stored by ladder. Move to prevent possible contamination.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Smoke build up in kitchen, setting off smoke alarm. Make sure exhaust hoods are pulling correctly.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken cove molding by back hand sink. Replace.
- 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: 1. Clean floor below skids in walk in cooler in basement.2. Clean fan guards and ceiling by cooling unit in walk in cooler. CORRECTED
- 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: 1. Clean floor below skids in walk in cooler in basement.2. Clean fan guards and ceiling by cooling unit in walk in cooler. CORRECTED
- 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 3 bay sink. Store in approved strength sanitizer solution or soiled linen container/trash container.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Temp Guard cooler has tape on top. Remove tape and repair. CORRECTED2. Front display cooler is leaking. Repair. CORRECTED3. Ice build up on basement walk in freezer onto boxes of food. Repair. Do not store food below drip. CORRECTED4. Sprayer arm loose from wall at fry prep arera. Secure to wall. CORRECTED5. Cloth towel below green wire shelf over cooler on cooks line. Remove. Repair if needed. CORRECTED6. One light out in exhaust hood. Provide light (over fryerrs)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Temp Guard cooler has tape on top. Remove tape and repair. CORRECTED2. Front display cooler is leaking. Repair. CORRECTED3. Ice build up on basement walk in freezer onto boxes of food. Repair. Do not store food below drip. CORRECTED4. Sprayer arm loose from wall at fry prep arera. Secure to wall. CORRECTED5. Cloth towel below green wire shelf over cooler on cooks line. Remove. Repair if needed. CORRECTED6. One light out in exhaust hood. Provide light (over fryerrs)
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk soiled and missing below fry slicer. Clean, replace, provide.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Pickle bucket below front kitchen hand sink in splash range. Water pooling on top of bucket. Move.2. Box of raw hamburgers on trash can.Discontinue. Do not use trash can as prep table.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean green wire shelves by hand sink, over cooler on cooks line and over 3 bay sink where needed. 2. Clean fan in kitchen.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate is soiled. Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Kitchen hand sink is leaking below. Repair. CORRECTED2. .Leak at faucet of cooks line hand sink. Repair.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Kitchen hand sink is leaking below. Repair. CORRECTED2. .Leak at faucet of cooks line hand sink. Repair.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Soiled napkin below starbucks warmer. Remove. Provide metal or plastic easaily cleanable support.
|
08/19/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheese on top of ice in container at 54 deg F. Dispose of cheese and hold at 41 deg F or below. 2. Stacks of cheese being prerpped at 54-56 deg F. Discontinue. Prep quickly and place back in cooler to prevent temperature change/elevation.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bread stored below sanitizer solution and pooled eggs and next to trash can. Move to prevent possible contamination.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Middle bay of three bay sink is soiled. Clean.2. .Plunger on 3 bay sink. Discontinue. Make repairs, clean and sanitize sink area.
- 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 reading at front in place sanitizer. Maintaian at 200 ppm quat or bleach at 50-100 ppm.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards stored by ladder. Move to prevent possible contamination.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Smoke build up in kitchen, setting off smoke alarm. Make sure exhaust hoods are pulling correctly.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken cove molding by back hand sink. Replace.
- 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: 1. Clean floor below skids in walk in cooler in basement.2. Clean fan guards and ceiling by cooling unit in walk in cooler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on 3 bay sink. Store in approved strength sanitizer solution or soiled linen container/trash container.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Temp Guard cooler has tape on top. Remove tape and repair.2. Front display cooler is leaking. Repair.3. Ice build up on basement walk in freezer onto boxes of food. Repair. Do not store food below drip. 4. Sprayer arm loose from wall at fry prep arera. Secure to wall. 5. Cloth towel below green wire shelf over cooler on cooks line. Remove. Repair if needed. 6. One light out in exhaust hood. Provide light (over fryerrs)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk soiled and missing below fry slicer. Clean, replace, provide.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Pickle bucket below front kitchen hand sink in splash range. Water pooling on top of bucket. Move.2. Box of raw hamburgers on trash can.Discontinue. Do not use trash can as prep table.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean green wire shelves by hand sink, over cooler on cooks line and over 3 bay sink where needed. 2. Clean fan in kitchen.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate is soiled. Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Kitchen hand sink is leaking below. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Soiled napkin below starbucks warmer. Remove. Provide metal or plastic easaily cleanable support.
|
08/08/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cheese on top of ice in container at 54 deg F. Dispose of cheese and hold at 41 deg F or below. 2. Stacks of cheese being prerpped at 54-56 deg F. Discontinue. Prep quickly and place back in cooler to prevent temperature change/elevation.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing before putting on gloves. Always wash hands before putting on gloves. CORRECTED
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bread stored below sanitizer solution and pooled eggs and next to trash can. Move to prevent possible contamination.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Middle bay of three bay sink is soiled. Clean.2. .Plunger on 3 bay sink. Discontinue. Make repairs, clean and sanitize sink area.
- 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 reading at front in place sanitizer. Maintaian at 200 ppm quat or bleach at 50-100 ppm.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards stored by ladder. Move to prevent possible contamination.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: Smoke build up in kitchen, setting off smoke alarm. Make sure exhaust hoods are pulling correctly.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Broken cove molding by back hand sink. Replace.
- 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: 1. Clean floor below skids in walk in cooler in basement.2. Clean fan guards and ceiling by cooling unit in walk in cooler.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on 3 bay sink. Store in approved strength sanitizer solution or soiled linen container/trash container.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Temp Guard cooler has tape on top. Remove tape and repair.2. Front display cooler is leaking. Repair.3. Ice build up on basement walk in freezer onto boxes of food. Repair. Do not store food below drip. 4. Sprayer arm loose from wall at fry prep arera. Secure to wall. 5. Cloth towel below green wire shelf over cooler on cooks line. Remove. Repair if needed. 6. One light out in exhaust hood. Provide light (over fryerrs)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Silicone caulk soiled and missing below fry slicer. Clean, replace, provide.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Pickle bucket below front kitchen hand sink in splash range. Water pooling on top of bucket. Move.2. Box of raw hamburgers on trash can.Discontinue. Do not use trash can as prep table.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean green wire shelves by hand sink, over cooler on cooks line and over 3 bay sink where needed. 2. Clean fan in kitchen.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine kick plate is soiled. Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Kitchen hand sink is leaking below. Repair.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Soiled napkin below starbucks warmer. Remove. Provide metal or plastic easaily cleanable support.
|
08/01/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked onions by grill at 95.5 deg F. Hold at 135 deg F or above. Disposed of cooked onions. 2. Cup of cheese at room temperature at front counter. Discontinue. Portion per service.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean middle bay of 3 bay sink.2. Soda caps heavily soiled. Clean. Note: cleaning at time of inspection.
Location: Kitchen
Equipment: 3-bay
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean middle bay of 3 bay sink.2. Soda caps heavily soiled. Clean. Note: cleaning at time of inspection.
Location: Kitchen
Equipment: Soda machine
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Broken cove molding below entrance hand sink. Replace.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below equipment.
Location: Kitchen
- 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: Broom stick handle behind back hand sink. Remove.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Starbucks coffee unit propped up with paper towels. Repair.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Kitchen
Equipment: Ice machine
|
01/15/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Cooked onions by grill at 95.5 deg F. Hold at 135 deg F or above. Disposed of cooked onions. 2. Cup of cheese at room temperature at front counter. Discontinue. Portion per service.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean middle bay of 3 bay sink.2. Soda caps heavily soiled. Clean. Note: cleaning at time of inspection.
Location: Kitchen
Equipment: 3-bay
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean middle bay of 3 bay sink.2. Soda caps heavily soiled. Clean. Note: cleaning at time of inspection.
Location: Kitchen
Equipment: Soda machine
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Broken cove molding below entrance hand sink. Replace.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below equipment.
Location: Kitchen
- 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: Broom stick handle behind back hand sink. Remove.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Starbucks coffee unit propped up with paper towels. Repair.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean ice machine kick plate.
Location: Kitchen
Equipment: Ice machine
|
01/07/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced cheese in ice top on cooks line at 56 deg F. Hold at 41 deg F or below. Note: on follow up inspection 7-10-2012 cheese at room temperature at 47 deg F. Hold at 41 deg F or below.2. Sliced cheese at 46deg F- 50 deg F in 1 door Temp Guard cooler. Hold at 41 deg F or below. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced cheese in ice top on cooks line at 56 deg F. Hold at 41 deg F or below. Note: on follow up inspection 7-10-2012 cheese at room temperature at 47 deg F. Hold at 41 deg F or below.2. Sliced cheese at 46deg F- 50 deg F in 1 door Temp Guard cooler. Hold at 41 deg F or below. CORRECTED
Location: Kitchen
Equipment: Reach in cooler
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without washing hands to handle cheese. Always wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean 3 bay sink.
Location: Kitchen
Equipment: 3-bay
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Entrance hand sink is soiled. Please clean.
Location: Kitchen
Equipment: Hand sink
- 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: Have exhaust hoods cleaned and tagged. Note: due this month June. Note: Scheduled.
Location: Kitchen
- 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: Remove dry wall on green wire shelf over 3 bay sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in kitchen. 2. Clean green wire shelves. 3. Clean ice machine kick plate.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in kitchen. 2. Clean green wire shelves. 3. Clean ice machine kick plate.
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: Entrance hand sink is leaking at faucet and draining slowly. Repair.
Location: Kitchen
Equipment: Hand sink
|
07/25/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced cheese in ice top on cooks line at 56 deg F. Hold at 41 deg F or below. Note: on follow up inspection 7-10-2012 cheese at room temperature at 47 deg F. Hold at 41 deg F or below.2. Sliced cheese at 46deg F- 50 deg F in 1 door Temp Guard cooler. Hold at 41 deg F or below. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced cheese in ice top on cooks line at 56 deg F. Hold at 41 deg F or below. Note: on follow up inspection 7-10-2012 cheese at room temperature at 47 deg F. Hold at 41 deg F or below.2. Sliced cheese at 46deg F- 50 deg F in 1 door Temp Guard cooler. Hold at 41 deg F or below. CORRECTED
Location: Kitchen
Equipment: Reach in cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee put on gloves without washing hands to handle cheese. Always wash hands before putting on gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean 3 bay sink.
Location: Kitchen
Equipment: 3-bay
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Entrance hand sink is soiled. Please clean.
Location: Kitchen
Equipment: Hand sink
- 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: Have exhaust hoods cleaned and tagged. Note: due this month June. Note: Scheduled.
Location: Kitchen
- 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: Remove dry wall on green wire shelf over 3 bay sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in kitchen. 2. Clean green wire shelves. 3. Clean ice machine kick plate.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in kitchen. 2. Clean green wire shelves. 3. Clean ice machine kick plate.
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: Entrance hand sink is leaking at faucet and draining slowly. Repair.
Location: Kitchen
Equipment: Hand sink
|
07/17/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced cheese in ice top on cooks line at 56 deg F. Hold at 41 deg F or below. Note: on follow up inspection 7-10-2012 cheese at room temperature at 47 deg F. Hold at 41 deg F or below.2. Sliced cheese at 46deg F- 50 deg F in 1 door Temp Guard cooler. Hold at 41 deg F or below. CORRECTED
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced cheese in ice top on cooks line at 56 deg F. Hold at 41 deg F or below. Note: on follow up inspection 7-10-2012 cheese at room temperature at 47 deg F. Hold at 41 deg F or below.2. Sliced cheese at 46deg F- 50 deg F in 1 door Temp Guard cooler. Hold at 41 deg F or below. CORRECTED
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean 3 bay sink.
Location: Kitchen
Equipment: 3-bay
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Entrance hand sink is soiled. Please clean.
Location: Kitchen
Equipment: Hand sink
- 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: Have exhaust hoods cleaned and tagged. Note: due this month June. Note: Scheduled.
Location: Kitchen
- 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: Remove dry wall on green wire shelf over 3 bay sink.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in kitchen. 2. Clean green wire shelves. 3. Clean ice machine kick plate.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in kitchen. 2. Clean green wire shelves. 3. Clean ice machine kick plate.
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: Entrance hand sink is leaking at faucet and draining slowly. Repair.
Location: Kitchen
Equipment: Hand sink
|
07/10/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced cheese in ice top on cooks line at 56 deg F. Hold at 41 deg F or below. 2. Sliced cheese at 46deg F- 50 deg F in 1 door Temp Guard cooler. Hold at 41 deg F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sliced cheese in ice top on cooks line at 56 deg F. Hold at 41 deg F or below. 2. Sliced cheese at 46deg F- 50 deg F in 1 door Temp Guard cooler. Hold at 41 deg F or below.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean 3 bay sink.
Location: Kitchen
Equipment: 3-bay
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Entrance hand sink is soiled. Please clean.
Location: Kitchen
Equipment: Hand sink
- 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: Have exhaust hoods cleaned and tagged. Note: due this month June.
Location: Kitchen
- 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: Remove dry wall on green wire shelf over 3 bay sink.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in kitchen. 2. Clean green wire shelves. 3. Clean ice machine kick plate.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean fans in kitchen. 2. Clean green wire shelves. 3. Clean ice machine kick plate.
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: Entrance hand sink is leaking at faucet and draining slowly. Repair.
Location: Kitchen
Equipment: Hand sink
|
06/28/2012 | Routine |
- 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. Exterminate.
- 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 hamburger stored on tortilla's and cooked bacon. Discontinue. Separate raw meats from cooked foods.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink on cooks line soiled. Please clean.
- 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: Purses and coats stored on soda syrup. Store in approved areas.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding broken below entrance hand sink. Repair.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Two ceiling tiles out. Please provide.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One filter out of exhaust hood and not drawing well. Replace filter and repair, Note: scheduled to be cleaned this month.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean ice machine kick plate.2. Clean stand fans in kitchen.3. Coffee spill on mini soda cooler Clean.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink on cooks line is draining slowly. Repair.
|
01/06/2012 | Recheck |
- 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. Exterminate.
- 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 hamburger stored on tortilla's and cooked bacon. Discontinue. Separate raw meats from cooked foods.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink on cooks line soiled. Please clean.
- 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: Purses and coats stored on soda syrup. Store in approved areas.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Cove molding broken below entrance hand sink. Repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Two ceiling tiles out. Please provide.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: One filter out of exhaust hood and not drawing well. Replace filter and repair, Note: scheduled to be cleaned this month.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean ice machine kick plate.2. Clean stand fans in kitchen.3. Coffee spill on mini soda cooler Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink on cooks line is draining slowly. Repair.
|
12/30/2011 | Routine |
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