- 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: FINAL RINSE TEMP. TOO LOW. RAISE TO AROUND 180 DEGREES ON GAUGE (160 F AT DISH LEVEL).
Location: Dish machine area
- Glove use (Non-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.CHANGE GLOVES PROPERLY WHEN HANDLING RAW SHRIMP, CHICKEN, ETC.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE IN BAR AREA TOO CLOSE TO CARRY--OUT CONTAINERS --- CORRECTED ON SITE --- OK'D.
Location: Bar
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: CARDBOARD DUMPSTER SHOULD HAVE LIDS. INSTALL A DRAIN PLUG IN TRASH DUMPSTER.
- 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: BAR FLOOR WET DUE TO HOSE LEAK. ADD FLOOR DRAIN AS DISCUSSED O ALLEVIATE LEAKAGE. (OR FIND OTHER SOLUTION).
Location: Bar
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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06/10/2014 | Recheck |
- 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: FINAL RINSE TEMP. TOO LOW. RAISE TO AROUND 180 DEGREES ON GAUGE (160 F AT DISH LEVEL).
Location: Dish machine area
- Glove use (Non-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.CHANGE GLOVES PROPERLY WHEN HANDLING RAW SHRIMP, CHICKEN, ETC.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE IN BAR AREA TOO CLOSE TO CARRY--OUT CONTAINERS --- CORRECTED ON SITE --- OK'D.
Location: Bar
- Dumpster lids / missing
Outside dumpster has no lids and/or doors.
Correction: Provide lids and/or doors.
Comments: CARDBOARD DUMPSTER SHOULD HAVE LIDS. INSTALL A DRAIN PLUG IN TRASH DUMPSTER.
- 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: BAR FLOOR WET DUE TO HOSE LEAK. ADD FLOOR DRAIN AS DISCUSSED O ALLEVIATE LEAKAGE. (OR FIND OTHER SOLUTION).
Location: Bar
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
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06/05/2014 | Routine |
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: CLEAN AROUND THE MAIN DUMPSTER AS NEEDED.
Location: Dumpster area
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02/21/2014 | Non-Illness Complaint |
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: INCREASE THE HOT WATER TEMP. FOR KITCHEN AND RESTROOM HAND SINKS. IT LIKELY INVOLVES AN ADJUSTMENT OF THE MIXING VALVE NEXT TO THE WATER HEATER.
Location: Restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: INCREASE THE HOT WATER TEMP. FOR KITCHEN AND RESTROOM HAND SINKS. IT LIKELY INVOLVES AN ADJUSTMENT OF THE MIXING VALVE NEXT TO THE WATER HEATER.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPAIR OR REPLACE 2 CEILING LIGHT GUARDS ABOVE COOK--LINE.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR A MINOR LEAK IN THE DISHMACHINE CHEMICAL DISPENSER -- (WHICH IS ALREADY ON ORDER).
Location: Dish machine area
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02/04/2014 | Routine |
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP PAPER TOWELS AVAILABLE AT OR NEAR BAR HAND SINK.
Location: Bar
Equipment: Hand sink
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09/17/2013 | Routine |
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE THE SCOOP ON ICE MACHINE IN A CLEAN CONTAINE BETWEEN USE.
Location: Kitchen (back)
- 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.PLACE A THERMOMETER IN: 1) SERVER'S PREP. COOLER 2) BAR REACH--IN COOLER
Location: Wait staff area
- Plumbing system/ repair (Non-Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FLOOR DRAIN UNDER DISHMACHINE HAD BACKED--UP BUT LOOKED SATISFACTORY AT THIS TIME. IF NEEDED, RUN A DRAIN CABLE (SNAKE) THROUGH LINE.
Location: Dish machine area
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05/30/2013 | Routine |
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP PAPER TOWELS AVAILABLE AT BAR HAND SINK.
Location: Bar
Equipment: Hand sink
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01/10/2013 | Routine |
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A DAMP WIPING CLOTH ON BAR ICE CREAM FREEZER SHOULD BE STORED IN SANIT. WATER BETWEEN USE.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: KEEP PAPER TOWELS AVAILABLE AROUND BAR HAND SINK.
Location: Bar
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FOR THE BAR DIPPER WELL SET--UP KEEP A STAND PIPE ON HAND.
Location: Bar
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08/20/2012 | Routine |
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BAR ICE CREAM FREEZER LID (INTERIORk) HAS BROKEN AND/OR CHIPPED PLASTIC LINER. REPAIR OR REPLACE LID.
Location: Bar
- 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 UP BROKEN GLASS FROM BAR FLOOR NEAR THE BEER TAP.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE THE BRINE TANK LID FOR THE WATER SOFTENER.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TOP--REAR VENTS OF THE 3 FRYERS.
Location: Cook line
Equipment: Deep fryer
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06/08/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BAR ICE CREAM FREEZER LID (INTERIORk) HAS BROKEN AND/OR CHIPPED PLASTIC LINER. REPAIR OR REPLACE LID.
Location: Bar
- 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 UP BROKEN GLASS FROM BAR FLOOR NEAR THE BEER TAP.
Location: Bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE THE BRINE TANK LID FOR THE WATER SOFTENER.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TOP--REAR VENTS OF THE 3 FRYERS.
Location: Cook line
Equipment: Deep fryer
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05/24/2012 | Recheck |
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: THE BAR ICE CREAM FREEZER LID (INTERIORk) HAS BROKEN AND/OR CHIPPED PLASTIC LINER. REPAIR OR REPLACE LID.
Location: Bar
- 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 UP BROKEN GLASS FROM BAR FLOOR NEAR THE BEER TAP.
Location: Bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE THE BRINE TANK LID FOR THE WATER SOFTENER.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE TOP--REAR VENTS OF THE 3 FRYERS.
Location: Cook line
Equipment: Deep fryer
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04/27/2012 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE ONE DAMAGED CEILINGTILE IN REAR KITCHEN/ PREP. AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN LEFT FRYER TOP--REAR VENT OF ACCUMULATED MATERIAL.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) THE RIGHT--HAND BAR SINK DRIPS HEAVILY WHEN TURNED ON. REPAIR/ADJUST AS NEEDED.2) THE 3--BAY SINK COLD FAUCET HAS LITTLE OR NO CONTROL ON FLOW OF COLD WATER. REPAIR INTERNAL FAUCET PARTS AS NEEDED.
Location: Bar
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12/29/2011 | Routine |
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