- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: NO SMOKING SIGNAGE PRESENT AT BACK ENTRANCE BUT NOT AT FRONT ENTRANCE.
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: SINGLE USE GLOVES USED FOR CASH-REGISTER ACTIVITIES BEFORE RETURNING TO FOOD PREP. SINGLE USE GLOVES MAY BE USED ONLY FOR ONE TASK BEFORE DISCARDING.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATEMARKS IN WALK-IN COOLER ON CUT LETTUCE AND SHREDDED CHEESE. DATEMARK ALL POTENTIALLY HAZARDOUS READY-TO-EAT FOODS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: CAKE PREP AREA HAND SINK WAS OUT OF PAPER TOWELS. MANAGER CORRECTED ISSUE ON SITE.
Location: Prep area
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN WITHIN REASONABLE DISTANCE OF OF CAKE PREP AREA HAND SINK. MOVE OR REPLACE TRASH CAN.
Location: Prep area
Equipment: Hand sink
|
11/12/2014 | Routine |
- 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: VACCUUM BLOCKING CAKE DECORATING HANDSINK
Location: Kitchen
Equipment: Hand sink
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: HANGING STICKY FLY STRIP IN OPEN FOOD PREP AREA - MANAGER REMOVED DURING INSPECTIONSHOWED MANAGER WHERE THEY CAN PUT STICKY FLY TRAPS
Location: Kitchen
|
03/06/2014 | Routine |
- 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: pH test strips showed 0-150 ppm - changed during inspection to using cool water and registred 200 ppm
Location: Kitchen
- 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: pH test strips showed 0-150 ppm - changed during inspection to using cool water and registred 200 ppm
Location: Kitchen (back)
Equipment: 3-bay
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wiping cloths stored in green soap buckets need to be stored in red sani buckets to help keep towels sanitized in between uses, soap does not help keep towels sanitized after usage2. Keep entire towel inside sanitizer, not half in and half out
Location: Kitchen
|
08/19/2013 | Routine |
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Cake knives stored inbetween the wall and the table. Suggest a magnetic knife rack
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored in green soap buckets need to be stored in red sanitizer buckets to kill bacteria that is wiped down with soap. Storing cloths back in soap water does not kill bacteria.
Location: Kitchen
|
01/22/2013 | Recheck |
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Cake knives stored inbetween the wall and the table. Suggest a magnetic knife rack
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored in green soap buckets need to be stored in red sanitizer buckets to kill bacteria that is wiped down with soap. Storing cloths back in soap water does not kill bacteria.
Location: Kitchen
|
01/16/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PHF DISCARDED (HAM/TURKEY, HOT DOGS, TOMATOES, CHEESES, APPLESAUCE, CHICKEN)CHECKED TEMPERATURE LOG, TEMPERATURE AT 11 AM @ 37 F
Location: Kitchen
Equipment: Upright cooler
|
07/13/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PHF DISCARDED (HAM/TURKEY, HOT DOGS, TOMATOES, CHEESES, APPLESAUCE, CHICKEN)CHECKED TEMPERATURE LOG, TEMPERATURE AT 11 AM @ 37 F
Location: Kitchen
Equipment: Upright cooler
|
07/06/2012 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Wash hands when changing gloves or putting on new gloves. May use other utensils (tongs, deli paper, etc...)
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Hot dogs, deli meats
Location: Kitchen
Equipment: Upright cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Hot dogs, deli meats
Location: Kitchen (back)
Equipment: Walk in cooler
- 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.
Location: Kitchen (back)
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Three (3) cardboard boxes with hot dogs. Do not use cardboard, not smooth and cleanable.
Location: Kitchen
Equipment: Upright cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bread knife stored inbetween two metals. Store on prep table, knife rack, etc...
Location: Kitchen (back)
Equipment: Prep table
|
01/20/2012 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Wash hands when changing gloves or putting on new gloves. May use other utensils (tongs, deli paper, etc...)
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Hot dogs, deli meats
Location: Kitchen
Equipment: Upright cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Hot dogs, deli meats
Location: Kitchen (back)
Equipment: Reach in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Three (3) cardboard boxes with hot dogs. Do not use cardboard, not smooth and cleanable.
Location: Kitchen
Equipment: Upright cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen (back)
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Bread knife stored inbetween two metals. Store on prep table, knife rack, etc...
Location: Kitchen (back)
Equipment: Prep table
|
01/13/2012 | Routine |
Restaurant representatives - add corrected or new information about DAIRY QUEEN (CLERMONT), 8959 CRAWFORDSVILLE RD, Indianapolis, IN »