- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: A can of raid was present in the back kitchen area under the handsink. The manager discarded the pesticide.CORRECTED ON SITE.
Location: Kitchen (back)
- Sanitizer criteria (corrected)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: The bleach sanitizer concentration was too strong in the 3 bay sink. Concentration is now maintaining at 200PPM. Use test kit to monitor the concentration of the sanitizer.CORRECTED ON SITE.10/30 RECHECK:SANITIZER CONCENTRATION TOO STRONG IN 3 BAY SINK. CORRECTED ON SITE.
- 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: An employee drink was stored on top of other food items for sale. Employee drink must be stored in a designated area.
Location: Kitchen (back)
- 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 chicken was stored with raw vegetables, and boxes of vanilla mixes. All raw chicken must be stored below vegetabls and mix.10/30 RECHECK:RAW EGGS WERE STORED OVER READY TO EAT FOODS. STORE RAWS EGGS BELOW READY TO EAT FOODS.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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 chicken was stored with raw vegetables, and boxes of vanilla mixes. All raw chicken must be stored below vegetabls and mix.10/30 RECHECK:RAW EGGS WERE STORED OVER READY TO EAT FOODS. STORE RAWS EGGS BELOW READY TO EAT FOODS.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: The handsink was blocked in the back kitchen. A hand washing facility shall be properly located and accessible at all times.CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: The walk in freezer light is not working properly. Repair to allow adequate lighting.
Location: Walk-in freezer
- 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: The ice machine is soiled inside. Clean and sanitize the ice machine to ensure cleanliness.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: A strong odor is coming from the grease trap or drains in the 3bay sink area. Contact plumber to resolve/service the issue.
Location: Three bay area
Equipment: Grease dumpster
|
11/06/2014 | Recheck |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: A can of raid was present in the back kitchen area under the handsink. The manager discarded the pesticide.CORRECTED ON SITE.
Location: Kitchen (back)
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: The bleach sanitizer concentration was too strong in the 3 bay sink. Concentration is now maintaining at 200PPM. Use test kit to monitor the concentration of the sanitizer.CORRECTED ON SITE.10/30 RECHECK:SANITIZER CONCENTRATION TOO STRONG IN 3 BAY SINK. CORRECTED ON SITE.
- 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: An employee drink was stored on top of other food items for sale. Employee drink must be stored in a designated area.
Location: Kitchen (back)
- 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 chicken was stored with raw vegetables, and boxes of vanilla mixes. All raw chicken must be stored below vegetabls and mix.10/30 RECHECK:RAW EGGS WERE STORED OVER READY TO EAT FOODS. STORE RAWS EGGS BELOW READY TO EAT FOODS.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- 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 chicken was stored with raw vegetables, and boxes of vanilla mixes. All raw chicken must be stored below vegetabls and mix.10/30 RECHECK:RAW EGGS WERE STORED OVER READY TO EAT FOODS. STORE RAWS EGGS BELOW READY TO EAT FOODS.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: The handsink was blocked in the back kitchen. A hand washing facility shall be properly located and accessible at all times.CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: The walk in freezer light is not working properly. Repair to allow adequate lighting.
Location: Walk-in freezer
- 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: The ice machine is soiled inside. Clean and sanitize the ice machine to ensure cleanliness.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: A strong odor is coming from the grease trap or drains in the 3bay sink area. Contact plumber to resolve/service the issue.
Location: Three bay area
Equipment: Grease dumpster
|
10/30/2014 | Recheck |
- Restricted use pesticides (corrected on site)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: A can of raid was present in the back kitchen area under the handsink. The manager discarded the pesticide.CORRECTED ON SITE.
Location: Kitchen (back)
- Sanitizer criteria (corrected on site)
Sanitizer does not meet the requirements in 21 CFR 178.1010 including maximum concentration levels.
Correction: Provide only approved chemical sanitizer(s).
Comments: The bleach sanitizer concentration was too strong in the 3 bay sink. Concentration is now maintaining at 200PPM. Use test kit to monitor the concentration of the sanitizer.CORRECTED ON SITE.
- 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: An employee drink was stored on top of other food items for sale. Employee drink must be stored in a designated area.
Location: Kitchen (back)
- 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 chicken was stored with raw vegetables, and boxes of vanilla mixes. All raw chicken must be stored below vegetabls and mix.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: The handsink was blocked in the back kitchen. A hand washing facility shall be properly located and accessible at all times.CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: The walk in freezer light is not working properly. Repair to allow adequate lighting.
Location: Walk-in freezer
- 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: The ice machine is soiled inside. Clean and sanitize the ice machine to ensure cleanliness.
Location: Kitchen (back)
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: A strong odor is coming from the grease trap or drains in the 3bay sink area. Contact plumber to resolve/service the issue.
Location: Three bay area
Equipment: Grease dumpster
|
10/23/2014 | 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: Three CO2 tanks were unrestrained in the back room. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tongs are soiled in the 3 bay area. Clean and sanitize all utensils after use, thoroughly to ensure cleanliness.
Location: Three bay area
- 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: The handsink in the back room is blocked by several boxes. Remove everything in front of the handsink so that it is not blocked and is easily accessible.
Location: Back room
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: The bleach sanitizer at the cook line was too strong. The employee corrected the issue on site and provided sanitizer at the proper concentration of 50-100 PPM.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: The certified food handler certification provided is expired. Provide an updated certified food handler certification.
- Single Service/Equipment storage (corrected on site)
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: The ice scooper in the ice bin at the service counter was stored in the bin with the handle touching the ice. Store the ice scooper without touching the ice or store in a seperate container. The employee corrected the issue on site.
Location: Service counter
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Tiles are not covering ceiling resulting in holes in the ceiling throughout the back room and dry storage areas. Replace tiles and/or cover holes with ceiling tiles so that there are no openings in the ceilings.5/1 RECHECK:MANAGEMENT STATED THAT A TV IS BEING INSTALLED SO THE WHOLE WILL BE COVERED AS SOON AS POSSIBLE
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Tiles are not covering ceiling resulting in holes in the ceiling throughout the back room and dry storage areas. Replace tiles and/or cover holes with ceiling tiles so that there are no openings in the ceilings.5/1 RECHECK:MANAGEMENT STATED THAT A TV IS BEING INSTALLED SO THE WHOLE WILL BE COVERED AS SOON AS POSSIBLE
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Metal sealin on the walk in freezer at the door is coming off. Seal metal and maintain in good repair and condition. 5/1 RECHECK:METAL SEAL WILL BE REPLACED.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A head of cabbage was stored in the reach in cooler unprotected on the wire shelving. Food shall be stored in packages, covered containers, or wrappings in the reach in cooler.
Location: Back room
Equipment: Reach in cooler (2 door)
- 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: 1. The can opener attached to the prep table is soiled in the back room. Clean and santize can opener thoroughly, frequently to prevent build up and ensure cleanliness.2. The prep table in the back room is soiled with food residue. Clean and sanitize prep table after use, every day.
Location: Back room
Equipment: Can opener
- 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: 1. The can opener attached to the prep table is soiled in the back room. Clean and santize can opener thoroughly, frequently to prevent build up and ensure cleanliness.2. The prep table in the back room is soiled with food residue. Clean and sanitize prep table after use, every day.
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: A box of single service plastic containers were stored on the floor in the back room. Store all food related items 6 in. above the floor in a safe space away from debris, slash, etc.
Location: Back room
|
05/01/2014 | 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: Three CO2 tanks were unrestrained in the back room. Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tongs are soiled in the 3 bay area. Clean and sanitize all utensils after use, thoroughly to ensure cleanliness.
Location: Three bay area
- 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: The handsink in the back room is blocked by several boxes. Remove everything in front of the handsink so that it is not blocked and is easily accessible.
Location: Back room
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: The bleach sanitizer at the cook line was too strong. The employee corrected the issue on site and provided sanitizer at the proper concentration of 50-100 PPM.
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: The certified food handler certification provided is expired. Provide an updated certified food handler certification.
- Single Service/Equipment storage (corrected on site)
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: The ice scooper in the ice bin at the service counter was stored in the bin with the handle touching the ice. Store the ice scooper without touching the ice or store in a seperate container. The employee corrected the issue on site.
Location: Service counter
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Tiles are not covering ceiling resulting in holes in the ceiling throughout the back room and dry storage areas. Replace tiles and/or cover holes with ceiling tiles so that there are no openings in the ceilings.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: Tiles are not covering ceiling resulting in holes in the ceiling throughout the back room and dry storage areas. Replace tiles and/or cover holes with ceiling tiles so that there are no openings in the ceilings.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Metal sealin on the walk in freezer at the door is coming off. Seal metal and maintain in good repair and condition.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A head of cabbage was stored in the reach in cooler unprotected on the wire shelving. Food shall be stored in packages, covered containers, or wrappings in the reach in cooler.
Location: Back room
Equipment: Reach in cooler (2 door)
- 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: 1. The can opener attached to the prep table is soiled in the back room. Clean and santize can opener thoroughly, frequently to prevent build up and ensure cleanliness.2. The prep table in the back room is soiled with food residue. Clean and sanitize prep table after use, every day.
Location: Back room
Equipment: Can opener
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: A box of single service plastic containers were stored on the floor in the back room. Store all food related items 6 in. above the floor in a safe space away from debris, slash, etc.
Location: Back room
|
04/23/2014 | 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: The CO2 tanks were not restrained near the ice machine. 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: The chili on the steam table was at 103 degrees F. Potentially hazardous food(s) must be held at 135 degrees F or higher.10/11:CHILI WAS HOT HOLDING AT 123 DEGREES F. KEEP STEAM TABLE FILLED WITH WATER WHEN IN USE.10/18:CHEESE SAUCE AND CHILI WAS HOLDING AT 130 DEGREES F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- 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. The cheese and mayo was at 47-48 degrees F. 2. Food inside the 2 door reach in cooler was holding at 48 degrees F. Potentially hazardous cold foods must be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.10/11:SANITIZER CONCENTRATION IS AT 100PPM
Location: Three bay area
Equipment: 3-bay
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.10/11:SANITIZER CONCENTRATION IS AT 100PPM
Location: Cook line
Equipment: -
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Manager did has not provided certified food handler certification. Proivde a certified food handler.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored at the bottom of the mop sink. Do not store mops in the mop sinks, they must be hangin inverted and up to dry.10/11:MOPS WERE STILL STORED INSIDE THE MOP SINK. NEVER STORE MOPS INSIDE MOPSINK.
Location: Three bay area
- 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: There was no theremometer inside the 2 door reach in cooler. Provide thermometers in all coolers. 10/11:THERE IS STILL NO THERMOMETER IN THE LARGE 2 DOOR REACH IN COOLER. PROVIDE A THERMOMETER IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: Bag of ketchup was stored on the floor under the wire shelving in the dry storage area. Issue was corrected on site. Remove and do not store food on the floor.
Location: Dry storage
Equipment: -
|
11/06/2013 | Recheck |
- 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: The CO2 tanks were not restrained near the ice machine. 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: The chili on the steam table was at 103 degrees F. Potentially hazardous food(s) must be held at 135 degrees F or higher.10/11:CHILI WAS HOT HOLDING AT 123 DEGREES F. KEEP STEAM TABLE FILLED WITH WATER WHEN IN USE.10/18:CHEESE SAUCE AND CHILI WAS HOLDING AT 130 DEGREES F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- 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. The cheese and mayo was at 47-48 degrees F. 2. Food inside the 2 door reach in cooler was holding at 48 degrees F. Potentially hazardous cold foods must be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.10/11:SANITIZER CONCENTRATION IS AT 100PPM
Location: Three bay area
Equipment: 3-bay
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.10/11:SANITIZER CONCENTRATION IS AT 100PPM
Location: Cook line
Equipment: -
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Manager did has not provided certified food handler certification. Proivde a certified food handler.
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored at the bottom of the mop sink. Do not store mops in the mop sinks, they must be hangin inverted and up to dry.10/11:MOPS WERE STILL STORED INSIDE THE MOP SINK. NEVER STORE MOPS INSIDE MOPSINK.
Location: Three bay area
- 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: There was no theremometer inside the 2 door reach in cooler. Provide thermometers in all coolers. 10/11:THERE IS STILL NO THERMOMETER IN THE LARGE 2 DOOR REACH IN COOLER. PROVIDE A THERMOMETER IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: Bag of ketchup was stored on the floor under the wire shelving in the dry storage area. Issue was corrected on site. Remove and do not store food on the floor.
Location: Dry storage
Equipment: -
|
10/25/2013 | Recheck |
- 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: The CO2 tanks were not restrained near the ice machine. 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: The chili on the steam table was at 103 degrees F. Potentially hazardous food(s) must be held at 135 degrees F or higher.10/11:CHILI WAS HOT HOLDING AT 123 DEGREES F. KEEP STEAM TABLE FILLED WITH WATER WHEN IN USE.10/18:CHEESE SAUCE AND CHILI WAS HOLDING AT 130 DEGREES F. POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 135 DEGREES F OR HIGHER.
Location: Cook line
Equipment: Steam table
- 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. The cheese and mayo was at 47-48 degrees F. 2. Food inside the 2 door reach in cooler was holding at 48 degrees F. Potentially hazardous cold foods must be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.10/11:SANITIZER CONCENTRATION IS AT 100PPM
Location: Three bay area
Equipment: 3-bay
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.10/11:SANITIZER CONCENTRATION IS AT 100PPM
Location: Cook line
Equipment: -
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored at the bottom of the mop sink. Do not store mops in the mop sinks, they must be hangin inverted and up to dry.10/11:MOPS WERE STILL STORED INSIDE THE MOP SINK. NEVER STORE MOPS INSIDE MOPSINK.
Location: Three bay area
- 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: There was no theremometer inside the 2 door reach in cooler. Provide thermometers in all coolers. 10/11:THERE IS STILL NO THERMOMETER IN THE LARGE 2 DOOR REACH IN COOLER. PROVIDE A THERMOMETER IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: Bag of ketchup was stored on the floor under the wire shelving in the dry storage area. Issue was corrected on site. Remove and do not store food on the floor.
Location: Dry storage
Equipment: -
|
10/18/2013 | Recheck |
- 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: The CO2 tanks were not restrained near the ice machine. 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: The chili on the steam table was at 103 degrees F. Potentially hazardous food(s) must be held at 135 degrees F or higher.10/11:CHILI WAS HOT HOLDING AT 123 DEGREES F. KEEP STEAM TABLE FILLED WITH WATER WHEN IN USE.
Location: Cook line
Equipment: Steam table
- 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. The cheese and mayo was at 47-48 degrees F. 2. Food inside the 2 door reach in cooler was holding at 48 degrees F. Potentially hazardous cold foods must be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.10/11:SANITIZER CONCENTRATION IS AT 100PPM
Location: Three bay area
Equipment: 3-bay
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.10/11:SANITIZER CONCENTRATION IS AT 100PPM
Location: Cook line
Equipment: -
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored at the bottom of the mop sink. Do not store mops in the mop sinks, they must be hangin inverted and up to dry.10/11:MOPS WERE STILL STORED INSIDE THE MOP SINK. NEVER STORE MOPS INSIDE MOPSINK.
Location: Three bay area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no theremometer inside the 2 door reach in cooler. Provide thermometers in all coolers. 10/11:THERE IS STILL NO THERMOMETER IN THE LARGE 2 DOOR REACH IN COOLER. PROVIDE A THERMOMETER IN COOLER.
Location: Cook line
Equipment: Reach in cooler (2 door)
- 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: Bag of ketchup was stored on the floor under the wire shelving in the dry storage area. Issue was corrected on site. Remove and do not store food on the floor.
Location: Dry storage
Equipment: -
|
10/11/2013 | 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: The CO2 tanks were not restrained near the ice machine. 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: The chili on the steam table was at 103 degrees F. Potentially hazardous food(s) must be held at 135 degrees F or higher.
Location: Cook line
Equipment: Steam table
- 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. The cheese and mayo was at 47-48 degrees F. 2. Food inside the 2 door reach in cooler was holding at 48 degrees F. Potentially hazardous cold foods must be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.
Location: Three bay area
Equipment: 3-bay
- 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: The sanitizer concentration levels in the 3 bay and in place sanitizer buckert was too high. Maintain sanitizer at proper concentration of 50-100 PPM.
Location: Cook line
Equipment: -
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: Mops were stored at the bottom of the mop sink. Do not store mops in the mop sinks, they must be hangin inverted and up to dry.
Location: Three bay area
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: There was no theremometer inside the 2 door reach in cooler. Provide thermometers in all coolers.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Food storage (corrected on site)
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: Bag of ketchup was stored on the floor under the wire shelving in the dry storage area. Issue was corrected on site. Remove and do not store food on the floor.
Location: Dry storage
Equipment: -
|
10/04/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.Sliced cheese on cold top on cook line at 47 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- Hand sink location blocked (corrected)
Hand washing sink in back kitchen is blocked by a chest freezer.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
02/07/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.Sliced cheese on cold top on cook line at 47 degrees F.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Cook line
Equipment: Cold top
- Hand sink location blocked
Hand washing sink in back kitchen is blocked by a chest freezer.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: Hand sink
|
02/02/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.Coney sauce on steam table at 110-121 degrees F.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.Product should be reheated to 165 degrees F and held at or above 135 degrees F.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.Back kitchen hand sink is blocked by a portable freezer.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: reach in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
11/15/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.Coney sauce on steam table at 110-121 degrees F.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.Product should be reheated to 165 degrees F and held at or above 135 degrees F.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.Back kitchen hand sink is blocked by a portable freezer.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
Equipment: reach in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
Equipment: Hand sink
|
11/08/2012 | Routine |
| No violation noted during this evaluation. | 05/07/2012 | Routine |
| No violation noted during this evaluation. | 02/02/2012 | Super Bowl Routine |
Restaurant representatives - add corrected or new information about A&W ALL AMERICAN FOOD EXPRESS, 49 W MARYLAND ST, Indianapolis, IN »