- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: ENSURE THAT ALL EXPOSED WIRES/OUTLETS ARE COVERED AND CAPPED-OFF PROPERLY AT BACK DRY STORAGE ROOM.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: REMOVE ALL PAINTS, CHEMCIALS, ETC. OUT OF SMALL DRY STORAGE ROOM LOCATED NEXT TO STARBUCKS SEATING AREA.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SMALL DRY STORAGE ROOM LOCATED NEXT TO STARBUCKS SEATING AREA.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT FRONT SERVICE COUNTER LOCATION CEILING.
Location: Service counter
- 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: HAVE FIRE-EXTINGUISHER LOCATED AT BACK DRY STORAGE ROOM UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN 2012)
Location: Back room
- 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: HAVE FIRE-EXTINGUISHER LOCATED AT BACK DRY STORAGE ROOM UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN 2012)
Location: Dry storage
- 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 ALL SOILED CEILING TILES/VENTS CLEANED AND SANITIZED WHERE NEEDED AT FRONT SERVICE COUNTER AND BACK DRY STORAGE ROOM CEILING; CONDUCT ROUTINELY.
Location: Service counter
- 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 ALL SOILED CEILING TILES/VENTS CLEANED AND SANITIZED WHERE NEEDED AT FRONT SERVICE COUNTER AND BACK DRY STORAGE ROOM CEILING; CONDUCT ROUTINELY.
Location: Dry storage
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE AND/OR INSTALL COVE MOLDING WHERE NEEDED OR MISSING AT BACK DRY STORAGE ROOM.
Location: Back room
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE AND/OR INSTALL COVE MOLDING WHERE NEEDED OR MISSING AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR ALL HOLES/OPENINGS IN WALLS AT BACK DRY STORAGE ROOM TO ENSURE THAT ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE--CORRECTED.2) PAINT BACK DRY STORAGE ROOMS. ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE--CONTINUE TO WORK ON PAINTING FAR BACK STORAGE ROOM THAT WAS NOT PAINTED WHERE FIRE-EXTINGUISHER IS LOCATED.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR ALL HOLES/OPENINGS IN WALLS AT BACK DRY STORAGE ROOM TO ENSURE THAT ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE--CORRECTED.2) PAINT BACK DRY STORAGE ROOMS. ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE--CONTINUE TO WORK ON PAINTING FAR BACK STORAGE ROOM THAT WAS NOT PAINTED WHERE FIRE-EXTINGUISHER IS LOCATED.
Location: Dry storage
- Hand sink temperature (corrected)
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: SERVICE COUNTER HANDSINK AT 90 F - 92 F.COLD DRINK PREP SINK AT 76 F.REPAIR HANDSINKS TO ENSURE HOT WATER IS MAINTAINED AT THE RANGE BETWEEN 100 F - 120 F.
Location: Service counter
Equipment: Hand sink
- Hand sink temperature (corrected)
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: SERVICE COUNTER HANDSINK AT 90 F - 92 F.COLD DRINK PREP SINK AT 76 F.REPAIR HANDSINKS TO ENSURE HOT WATER IS MAINTAINED AT THE RANGE BETWEEN 100 F - 120 F.
Location: Service counter
Equipment: Prep sink
|
09/05/2014 | Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: ENSURE THAT ALL EXPOSED WIRES/OUTLETS ARE COVERED AND CAPPED-OFF PROPERLY AT BACK DRY STORAGE ROOM.
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: REMOVE ALL PAINTS, CHEMCIALS, ETC. OUT OF SMALL DRY STORAGE ROOM LOCATED NEXT TO STARBUCKS SEATING AREA.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SMALL DRY STORAGE ROOM LOCATED NEXT TO STARBUCKS SEATING AREA.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT FRONT SERVICE COUNTER LOCATION CEILING.
Location: Service counter
- 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: HAVE FIRE-EXTINGUISHER LOCATED AT BACK DRY STORAGE ROOM UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN 2012)
Location: Back room
- 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: HAVE FIRE-EXTINGUISHER LOCATED AT BACK DRY STORAGE ROOM UPDATED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN 2012)
Location: Dry storage
- 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 ALL SOILED CEILING TILES/VENTS CLEANED AND SANITIZED WHERE NEEDED AT FRONT SERVICE COUNTER AND BACK DRY STORAGE ROOM CEILING; CONDUCT ROUTINELY.
Location: Service counter
- 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 ALL SOILED CEILING TILES/VENTS CLEANED AND SANITIZED WHERE NEEDED AT FRONT SERVICE COUNTER AND BACK DRY STORAGE ROOM CEILING; CONDUCT ROUTINELY.
Location: Dry storage
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE AND/OR INSTALL COVE MOLDING WHERE NEEDED OR MISSING AT BACK DRY STORAGE ROOM.
Location: Back room
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: PROVIDE AND/OR INSTALL COVE MOLDING WHERE NEEDED OR MISSING AT BACK DRY STORAGE ROOM.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR ALL HOLES/OPENINGS IN WALLS AT BACK DRY STORAGE ROOM TO ENSURE THAT ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.2) PAINT BACK DRY STORAGE ROOMS. ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1) REPAIR ALL HOLES/OPENINGS IN WALLS AT BACK DRY STORAGE ROOM TO ENSURE THAT ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.2) PAINT BACK DRY STORAGE ROOMS. ENSURE ALL WALL SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- 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: SERVICE COUNTER HANDSINK AT 90 F - 92 F.COLD DRINK PREP SINK AT 76 F.REPAIR HANDSINKS TO ENSURE HOT WATER IS MAINTAINED AT THE RANGE BETWEEN 100 F - 120 F.
Location: Service counter
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: SERVICE COUNTER HANDSINK AT 90 F - 92 F.COLD DRINK PREP SINK AT 76 F.REPAIR HANDSINKS TO ENSURE HOT WATER IS MAINTAINED AT THE RANGE BETWEEN 100 F - 120 F.
Location: Service counter
Equipment: Prep sink
|
09/03/2014 | Routine |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT DUMP ICE OR DRINKS DOWN HANDSINK; USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, ETC.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BINS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- 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: IN PROGRESS: ENGINEERING DEPARTMENT STATED THAT EXTINGUISHER WILL BE SWITCHED OUT TODAY.HAVE FIRE-EXTINGUISHER SERVICED AND UPDATED BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013)
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-COOLER BOTTOM SHELVING.
Location: Service counter
Equipment: Reach in cooler
|
08/14/2014 | Recheck |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT DUMP ICE OR DRINKS DOWN HANDSINK; USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, ETC.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BINS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- 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: IN PROGRESS: ENGINEERING DEPARTMENT STATED THAT EXTINGUISHER WILL BE SWITCHED OUT TODAY.HAVE FIRE-EXTINGUISHER SERVICED AND UPDATED BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013)
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-COOLER BOTTOM SHELVING.
Location: Service counter
Equipment: Reach in cooler
|
08/12/2014 | Recheck |
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT DUMP ICE OR DRINKS DOWN HANDSINK; USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, ETC.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BINS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- 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: HAVE FIRE-EXTINGUISHER SERVICED AND UPDATED BY A PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN MARCH OF 2013)
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-COOLER BOTTOM SHELVING.
Location: Service counter
Equipment: Reach in cooler
|
08/08/2014 | Recheck |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT DUMP ICE OR DRINKS DOWN HANDSINK; USE FOR HANDWASHING ONLY.
Location: Service counter
Equipment: Hand sink
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PURSES, JACKETS, ETC.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ICE BINS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- 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: HAVE FIRE-EXTINGUISHER SERVICED BY A PROFESSIONAL SERVICE PROVIDER.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF REACH-IN-COOLER BOTTOM SHELVING.
Location: Service counter
Equipment: Reach in cooler
|
07/23/2014 | Recheck |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. PURSES, JACKETS, ETC.
Location: Service counter
- 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: KEEP ICE BINS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- 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: HAVE FIRE-EXTINGUISHER SERVICED BY A PROFESSIONAL SERVICE PROVIDER.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING TO ELIMINATE COFFE GRINDS ON WORK AREAS AND SINGLE-SERVICE USE ITEMS.
Location: Service counter
|
07/03/2014 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE STORED AT INTERIOR CREAMER/MILK STATION CABINET--DISCONTINUE THIS BEHAVIOR.
Location: Dining room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: UNLABELED CHEMICAL SPRAY BOTTLE STORED AT INTERIOR CREAMER/MILK STATION CABINET WITH SINGLE-SERVICE USE ITEMS AND FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Dining room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLERS WHERE NEEDED (EX. INTERIOR SHELVING, FANGUARDS, DOOR GASKETS, ETC.).
Location: Service counter
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS (TIMER FOR SANITIZER BUCKET WAS AT 0.00).
Location: Service counter
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 PERSONAL FOOD AND DRINKS STORED ON SAME FOOD STORAGE RACKS (STORED HIGH ABOVE FOOD)--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SIDE SMALL DRY STORAGE ROOM LOCATED AT STARBUCKS DINING LOCATION.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SIDE SMALL DRY STORAGE ROOM LOCATED AT STARBUCKS DINING LOCATION.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BOTH DRY STORAGE ROOM FLOORS/CARPET.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BOTH DRY STORAGE ROOM FLOORS/CARPET.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER INTERIOR CABIENTS AND SHELVING SURFACES.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES THAT ARE NEEDED AT ICE MACHINE.
Location: Service counter
Equipment: Ice machine
|
01/27/2014 | Recheck |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE STORED AT INTERIOR CREAMER/MILK STATION CABINET--DISCONTINUE THIS BEHAVIOR.
Location: Dining room
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: UNLABELED CHEMICAL SPRAY BOTTLE STORED AT INTERIOR CREAMER/MILK STATION CABINET WITH SINGLE-SERVICE USE ITEMS AND FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Dining room
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLERS WHERE NEEDED (EX. INTERIOR SHELVING, FANGUARDS, DOOR GASKETS, ETC.).
Location: Service counter
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS (TIMER FOR SANITIZER BUCKET WAS AT 0.00).
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 PERSONAL FOOD AND DRINKS STORED ON SAME FOOD STORAGE RACKS (STORED HIGH ABOVE FOOD)--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SIDE SMALL DRY STORAGE ROOM LOCATED AT STARBUCKS DINING LOCATION.
Location: Back room
- 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: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SIDE SMALL DRY STORAGE ROOM LOCATED AT STARBUCKS DINING LOCATION.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BOTH DRY STORAGE ROOM FLOORS/CARPET.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BOTH DRY STORAGE ROOM FLOORS/CARPET.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER INTERIOR CABIENTS AND SHELVING SURFACES.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES THAT ARE NEEDED AT ICE MACHINE.
Location: Service counter
Equipment: Ice machine
|
01/09/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABELED CHEMICAL SPRAY BOTTLE STORED AT INTERIOR CREAMER/MILK STATION CABINET--DISCONTINUE THIS BEHAVIOR.
Location: Dining room
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: UNLABELED CHEMICAL SPRAY BOTTLE STORED AT INTERIOR CREAMER/MILK STATION CABINET WITH SINGLE-SERVICE USE ITEMS AND FOOD STORAGE--DISCONTINUE THIS BEHAVIOR.
Location: Dining room
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLERS WHERE NEEDED (EX. INTERIOR SHELVING, FANGUARDS, DOOR GASKETS, ETC.).
Location: Service counter
Equipment: Reach in cooler
- 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: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS (TIMER FOR SANITIZER BUCKET WAS AT 0.00).
Location: Service counter
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EMPLOYEE PERSONAL FOOD AND DRINKS STORED ON SAME FOOD STORAGE RACKS (STORED HIGH ABOVE FOOD)--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SIDE SMALL DRY STORAGE ROOM LOCATED AT STARBUCKS DINING LOCATION.
Location: Back room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT SIDE SMALL DRY STORAGE ROOM LOCATED AT STARBUCKS DINING LOCATION.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BOTH DRY STORAGE ROOM FLOORS/CARPET.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BOTH DRY STORAGE ROOM FLOORS/CARPET.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL SERVICE COUNTER INTERIOR CABIENTS AND SHELVING SURFACES.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES THAT ARE NEEDED AT ICE MACHINE.
Location: Service counter
Equipment: Ice machine
|
12/17/2013 | Routine |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICAL SPRAY BOTTLES STORED SEPERATELY AWAY FROM FOOD STORAGE.
Location: Service counter
- 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: EX. OPEN EMPLOYEE FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Reach in cooler
- 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: IN-PLACE SANITZER BUCKET AT 0 PPM FOR QUAT; MAINTAIN AT 200 PPM AND CHANGE EVERY 2 HOURS. ENSURE THAT SANITIZER AT MAIN KITCHEN MOP SINK IS SET-UP PROPERLY WITH SANITIZER AND AT 200 PPM FOR QUAT.
Location: Service counter
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE FOOD STORED IN REACH-IN-COOLERS, ETC.
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOMS.
Location: Dry storage
- 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: HAVE FIRE-EXTINGUISHER INSPECTED, SERVICE AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SMALL DRY STORAGE ROOM FLOORS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SMALL DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT INTERIOR OF REACH-IN-COOLERS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE SMALL DRY STORAGE ROOM AND SERVICE COUNTER LOCATIONS.-SOILED INTERIOR CABINET SURFACES AND SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE SMALL DRY STORAGE ROOM AND SERVICE COUNTER LOCATIONS.-SOILED INTERIOR CABINET SURFACES AND SHELVING.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SERVICE COUNTER LOCATION ICE MACHINE.
Location: Service counter
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM CEILING WHERE MISSING.
Location: Dry storage
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
|
07/02/2013 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: KEEP CHEMICAL SPRAY BOTTLES STORED SEPERATELY AWAY FROM FOOD STORAGE.
Location: Service counter
- 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: EX. OPEN EMPLOYEE FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER REACH-IN-COOLERS (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Reach in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. PERSONAL EMPLOYEE FOOD STORED IN REACH-IN-COOLERS, ETC.
Location: Service counter
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE AND CLEAN LINEN STORED OFF FLOOR AT LEAST 6 INCHES AT DRY STORAGE ROOM.
Location: Dry storage
- 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: HAVE FIRE-EXTINGUISHER INSPECTED, SERVICE AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN APRIL OF 2012)
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER AND BOTH DRY STORAGE ROOM FLOORS.
Location: Service counter
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER AND BOTH DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT INTERIOR OF REACH-IN-COOLERS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BOTH DRY STORAGE ROOMS AND SERVICE COUNTER LOCATIONS.-SOILED INTERIOR CABINET SURFACES AND SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE BOTH DRY STORAGE ROOMS AND SERVICE COUNTER LOCATIONS.-SOILED INTERIOR CABINET SURFACES AND SHELVING.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF SERVICE COUNTER LOCATION ICE MACHINE.
Location: Service counter
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM CEILING WHERE MISSING.
Location: Dry storage
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Service counter
|
06/24/2013 | Routine |
- 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: HAVE FIRE-EXTINGUISHER LOCATED IN BACK DRY STORAGE ROOM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN APRIL OF 2011).
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER REACH-IN-COOLERS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT SERVICE COUNTER AND AT DRY STORAGE ROOM.-SOILED ROLLING CART AT DRY STORAGE ROOM.-IMPROVE INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER REACH-IN-COOLERS; INCLUDING DOOR GASKETS/SEALS.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT SERVICE COUNTER AND AT DRY STORAGE ROOM.-SOILED ROLLING CART AT DRY STORAGE ROOM.-IMPROVE INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER REACH-IN-COOLERS; INCLUDING DOOR GASKETS/SEALS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT SERVICE COUNTER AND AT DRY STORAGE ROOM.-SOILED ROLLING CART AT DRY STORAGE ROOM.-IMPROVE INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER REACH-IN-COOLERS; INCLUDING DOOR GASKETS/SEALS.
Location: Dry storage
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT SERVICE COUNTER AND AT DRY STORAGE ROOM.-SOILED ROLLING CART AT DRY STORAGE ROOM.-IMPROVE INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER REACH-IN-COOLERS; INCLUDING DOOR GASKETS/SEALS.
Location: Service counter
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Service counter
Equipment: Ice machine
|
01/15/2013 | Recheck |
- 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: HAVE FIRE-EXTINGUISHER LOCATED IN BACK DRY STORAGE ROOM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN APRIL OF 2011).
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT SERVICE COUNTER REACH-IN-COOLERS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT SERVICE COUNTER AND AT DRY STORAGE ROOM.-SOILED ROLLING CART AT DRY STORAGE ROOM.-IMPROVE INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER REACH-IN-COOLERS; INCLUDING DOOR GASKETS/SEALS.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT SERVICE COUNTER AND AT DRY STORAGE ROOM.-SOILED ROLLING CART AT DRY STORAGE ROOM.-IMPROVE INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER REACH-IN-COOLERS; INCLUDING DOOR GASKETS/SEALS.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT SERVICE COUNTER AND AT DRY STORAGE ROOM.-SOILED ROLLING CART AT DRY STORAGE ROOM.-IMPROVE INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER REACH-IN-COOLERS; INCLUDING DOOR GASKETS/SEALS.
Location: Dry storage
Equipment: Rolling cart
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT SERVICE COUNTER AND AT DRY STORAGE ROOM.-SOILED ROLLING CART AT DRY STORAGE ROOM.-IMPROVE INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER REACH-IN-COOLERS; INCLUDING DOOR GASKETS/SEALS.
Location: Service counter
Equipment: Reach in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE.
Location: Service counter
Equipment: Ice machine
|
12/28/2012 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS WITH MARRIOTT ENGINEERING:PROVIDE LIGHTS WHERE OUT AT CARPETED DRY STORAGE ROOM.
Location: Dry storage
- 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: HAVE FIRE-EXTINGUISHER SERVICED, INSPECTED, AND RE-TAGGED BY PROFESSIONAL SERVICE PROVIDER (OUTDATED).
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF REFRIGERATION DOOR GASKETS/SEALS.
Equipment: ----------------- Coolers ----------------
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS WITH MARRIOTT ENGINEERING:PROVIDE LIGHT GUARD SHIELDS OR SHATTER-PROOF BULBS FOR EXPOSED LIGHT BULBS AT SIDE DRY STORAGE ROOM LOCATED NEAR STARBUCKS MILK/CONDIMENTS STATION UNDER ESCALATORS.
Location: Dry storage
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
|
06/27/2012 | Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: CHECK BOTH DRY STORAGE ROOMS AND PROVIDE LIGHTS WHERE OUT AT DRY STORAGE ROOMS.
Location: Dry storage
- 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: HAVE FIRE-EXTINGUISHER SERVICED, INSPECTED, AND RE-TAGGED BY PROFESSIONAL SERVICE PROVIDER (OUTDATED).
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF REFRIGERATION DOOR GASKETS/SEALS.
Equipment: ----------------- Coolers ----------------
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT SIDE DRY STORAGE ROOM LOCATED NEAR STARBUCKS MILK/CONDIMENTS STATION.
Location: Dry storage
- No test kit (corrected on site)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
|
06/05/2012 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF DRY STORAGE ROOM FLOORS.
Location: Dry storage
|
12/06/2011 | Routine |
Restaurant representatives - add corrected or new information about Champion's Sports Bar, 350 W MARYLAND ST, Indianapolis, IN »