- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cooks line employee wearing gloves handling raw eggs then cooked bacon ready to eat. Discontinue. Take off gloves to handle handle raw eggs and wash hands and put on gloves to handle ready to eat foods.
- 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: Employee drink without lid. Please provide lids and straws. CORRECTED
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Dipper well overflowing in server area. Repair.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards soiled on cooks line. Please clean.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Card board below old ice machine. Remove.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in one door cooler on cooks line. Please repair and remove water.2. Water pooling in 2 door cooler in server area. Please remove water and repair. 3. Card board lining prep top cooler top. Remove and use metal easily cleanable support.4. Cardboard used as drop stop for stock room. Discontinue. Use plastic cleanable door stop. 5. Plastic wrap on chemical (glass cleaner) by mop sink. Please remove and repair. 6. Back hand sink soap dispenser not working. Repair. 7. Broken light guard in walk in cooler. Replace.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Food in splash range of cooks line and server hand sink. Please store out of splash range.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Utensil handle wrapped in plastic wrap on cooks line. Please replace utensils when broken.
- 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: Butter scoops in standing water in server area. Discontinue. Store on cleaned and sanitized surface. Clean and sanitize every 4 hours.
|
08/19/2014 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cooks line employee wearing gloves handling raw eggs then cooked bacon ready to eat. Discontinue. Take off gloves to handle handle raw eggs and wash hands and put on gloves to handle ready to eat foods.
- Eating, drinking, smoking (corrected on site)
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: Employee drink without lid. Please provide lids and straws. CORRECTED
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Dipper well overflowing in server area. Repair.
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting boards soiled on cooks line. Please clean.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Card board below old ice machine. Remove.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in one door cooler on cooks line. Please repair and remove water.2. Water pooling in 2 door cooler in server area. Please remove water and repair. 3. Card board lining prep top cooler top. Remove and use metal easily cleanable support.4. Cardboard used as drop stop for stock room. Discontinue. Use plastic cleanable door stop. 5. Plastic wrap on chemical (glass cleaner) by mop sink. Please remove and repair. 6. Back hand sink soap dispenser not working. Repair. 7. Broken light guard in walk in cooler. Replace.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Food in splash range of cooks line and server hand sink. Please store out of splash range.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: 1. Utensil handle wrapped in plastic wrap on cooks line. Please replace utensils when broken.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Butter scoops in standing water in server area. Discontinue. Store on cleaned and sanitized surface. Clean and sanitize every 4 hours.
|
08/12/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Brown gravy in steam well at 122-123 deg F after 4 hours. Disposed of at time of inspection. Hold at 135 deg F or above.
- 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: Cheese at 45.3 deg F to 52 deg F in prep top cooler. Disposed of at time of inspection.
- 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: Coke glass open drink on cooks line. Provide lids and straws.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dumping/washing pitcher in front server hand sink. Discontinue. Wash-rinse- sanitize pitcher.
- 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: Dumping/washing pitcher in front server hand sink. Discontinue. Do not place anything in hand sinks.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Clean dishes at splash range of back kitchen hand sink. Move or provide splash guard. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in bottom of prep top cooler. Repair.2. Repair drawer coolers.3. Paper towel bracing well below whole eggs in prep top cooler. Remove and repair. 4. Ice build up on cooling units in both walk in freezers. Remove ice and repair.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure back hand sink to wall with silicone caulk.
- 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: Food in splash range of front hand sink. Move. CORRECTED
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Sauce/ spice below paper towel dispenser on cooks line. Move.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all cooks line cooler doors and door handles.
|
04/23/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Brown gravy in steam well at 122-123 deg F after 4 hours. Disposed of at time of inspection. Hold at 135 deg F or above.
- 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: Cheese at 45.3 deg F to 52 deg F in prep top cooler. Disposed of at time of inspection.
- 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: Coke glass open drink on cooks line. Provide lids and straws.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dumping/washing pitcher in front server hand sink. Discontinue. Wash-rinse- sanitize pitcher.
- 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.
Comments: Dumping/washing pitcher in front server hand sink. Discontinue. Do not place anything in hand sinks.
- 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: Clean dishes at splash range of back kitchen hand sink. Move or provide splash guard. CORRECTED
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water pooling in bottom of prep top cooler. Repair.2. Repair drawer coolers.3. Paper towel bracing well below whole eggs in prep top cooler. Remove and repair. 4. Ice build up on cooling units in both walk in freezers. Remove ice and repair.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Secure back hand sink to wall with silicone caulk.
- 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: Food in splash range of front hand sink. Move. CORRECTED
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Sauce/ spice below paper towel dispenser on cooks line. Move.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all cooks line cooler doors and door handles.
|
04/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Large cooks line prep top cooler holding french toast egg wash at 45.4 deg F. Repair to hold at 41 deg F or below.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. One ceiling tile out over cooks line paper towel dispenser. Provide washable ceiling tile. CORRECTED2. Hole in wall by mop sink. Repair.CORRECTED3. Wall/corner molding loose by dish machine. Repair.4. Replace stained silicone caulk at walls by dish machine. CORRECTED
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. One ceiling tile out over cooks line paper towel dispenser. Provide washable ceiling tile. CORRECTED2. Hole in wall by mop sink. Repair.CORRECTED3. Wall/corner molding loose by dish machine. Repair.4. Replace stained silicone caulk at walls by dish machine. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean walls in dish machine area where needed.2. Clean floor around and below equipment
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in ice cream chest freezer. Remove and repair. CORRECTED2. Broken flat tops. Repair all three.Note: New units ordered3. Ice build up in both walk in freezers. Remove ice and repair. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in ice cream chest freezer. Remove and repair. CORRECTED2. Broken flat tops. Repair all three.Note: New units ordered3. Ice build up in both walk in freezers. Remove ice and repair. CORRECTED
|
12/04/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Large cooks line prep top cooler holding french toast egg wash at 45.4 deg F. Repair to hold at 41 deg F or below.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. One ceiling tile out over cooks line paper towel dispenser. Provide washable ceiling tile.2. Hole in wall by mop sink. Repair.3. Wall/corner molding loose by dish machine. Repair.4. Replace stained silicone caulk at walls by dish machine.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean walls in dish machine area where needed.2. Clean floor around and below equipment
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in ice cream chest freezer. Remove and repair.2. Broken flat tops. Repair all three.3. Ice build up in both walk in freezers. Remove ice and repair.
|
11/26/2013 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning is not working in back kitchen. Repair. Refirgeration not able to maintain temperatures. MUST REPAIR OR REPLACE UNITS ON ROOF
- 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. Four door cooler on cooks line is broken, holding foods at 47-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Server area salad top holding foods at 48-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED3. Prep top cooler on cooks line is holding cheese at 52-55 deg F. Repair to hold at 41 deg F or below.
Location: Cook line
Equipment: Reach in cooler (4 door)
- 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. Four door cooler on cooks line is broken, holding foods at 47-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Server area salad top holding foods at 48-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED3. Prep top cooler on cooks line is holding cheese at 52-55 deg F. Repair to hold at 41 deg F or below.
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Four door cooler on cooks line is broken, holding foods at 47-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Server area salad top holding foods at 48-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED3. Prep top cooler on cooks line is holding cheese at 52-55 deg F. Repair to hold at 41 deg F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats through kitchen. Exterminate.Note: on follow up inspection 8-28-2013 gnat population is greatly reduced. Continue to exterminate.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees change gloves at approved times.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine not sanitizing. Repair. Note: chemical bucket changed. Dish machine sanitizing. CORRECTED
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. One drink without lid or straw on back exhaust hood. Provide lids and straws for all employee drinks.2. One half drank milk shake in chest freezer without lid. Provide lids and straws for employee drinks.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bread at splash range of back kitchen hand sink. Move or provide splash guard.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Make sure employees wash hands with soap.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door open. Please close to prevent pest entry. CORRECTED
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean ceiling by exhaust hood. Started. Continue cleaning. CORRECTED2. Clean floor around and below equipment. Note: getting equipment to power wash floors. Finish cleaning floors3. Clean behind ice machine and remove standing water. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean ceiling by exhaust hood. Started. Continue cleaning. CORRECTED2. Clean floor around and below equipment. Note: getting equipment to power wash floors. Finish cleaning floors3. Clean behind ice machine and remove standing water. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED
- 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 clearly visible thermometer for 2 door cooler in server area.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cooks line prep top cooler using ice. Repair or replace unit. CORRECTED2. One broken light guard on cooks line. Replace. CORRECTED3. Repair or replace rusted/lime built up on back of ice machine. 4. Ice build up in stand alone walk in freezer. Remove ice and repair. CORRECTED 5. Water pooling inside cooks line prep top cooler. Remove water and repair. Note: Mechanic at facility to repair at time of inspection.
- 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: Box of food on floor in walk in freezer (in walk in cooler). Store 6 inches off the floor.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. .Clean filter for compressor on cooks line prep top cooler. Note: Mechanic at facility to clean at time of inspection.2. Top of dish machine is soiled. Please clean CORRECTED
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. .Clean filter for compressor on cooks line prep top cooler. Note: Mechanic at facility to clean at time of inspection.2. Top of dish machine is soiled. Please clean CORRECTED
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at any of the kitchen hand sinks at startr of inspection. Provide.Paper towels placed at all hand sinks during inspection.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Card board in wells of cooks line prep top cooler. Remove. Repair; order metal supports.
|
09/05/2013 | Recheck |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning is not working in back kitchen. Repair. Refirgeration not able to maintain temperatures. MUST REPAIR OR REPLACE UNITS ON ROOF
- 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. Four door cooler on cooks line is broken, holding foods at 47-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Server area salad top holding foods at 48-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED3. Prep top cooler on cooks line is holding cheese at 52-55 deg F. Repair to hold at 41 deg F or below.
Location: Cook line
Equipment: Reach in cooler (4 door)
- 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. Four door cooler on cooks line is broken, holding foods at 47-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Server area salad top holding foods at 48-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED3. Prep top cooler on cooks line is holding cheese at 52-55 deg F. Repair to hold at 41 deg F or below.
Location: Service counter
Equipment: Prep Top Cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Four door cooler on cooks line is broken, holding foods at 47-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED2. Server area salad top holding foods at 48-54 deg F. Repair to hold foods at 41 deg F or below. CORRECTED3. Prep top cooler on cooks line is holding cheese at 52-55 deg F. Repair to hold at 41 deg F or below.
Location: Cook line
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats through kitchen. Exterminate.Note: on follow up inspection 8-28-2013 gnat population is greatly reduced. Continue to exterminate.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Make sure employees change gloves at approved times.
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine not sanitizing. Repair. Note: chemical bucket changed. Dish machine sanitizing. CORRECTED
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. One drink without lid or straw on back exhaust hood. Provide lids and straws for all employee drinks.2. One half drank milk shake in chest freezer without lid. Provide lids and straws for employee drinks.
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bread at splash range of back kitchen hand sink. Move or provide splash guard.
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Make sure employees wash hands with soap.
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door open. Please close to prevent pest entry. CORRECTED
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean ceiling by exhaust hood. Started. Continue cleaning.2. Clean floor around and below equipment. Note: getting equipment to power wash floors.3. Clean behind ice machine and remove standing water. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean ceiling by exhaust hood. Started. Continue cleaning.2. Clean floor around and below equipment. Note: getting equipment to power wash floors.3. Clean behind ice machine and remove standing water. CORRECTED4. Clean fan guards in walk in cooler. CORRECTED
- 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 clearly visible thermometer for 2 door cooler in server area.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cooks line prep top cooler using ice. Repair or replace unit. CORRECTED2. One broken light guard on cooks line. Replace. CORRECTED3. Repair or replace rusted/lime built up on back of ice machine. 4. Ice build up in stand alone walk in freezer. Remove ice and repair. CORRECTED 5. Water pooling inside cooks line prep top cooler. Remove water and repair. Note: Mechanic at facility to repair at time of inspection.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cooks line prep top cooler using ice. Repair or replace unit. CORRECTED2. One broken light guard on cooks line. Replace. CORRECTED3. Repair or replace rusted/lime built up on back of ice machine. 4. Ice build up in stand alone walk in freezer. Remove ice and repair. CORRECTED 5. Water pooling inside cooks line prep top cooler. Remove water and repair. Note: Mechanic at facility to repair at time of inspection.
- 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: Box of food on floor in walk in freezer (in walk in cooler). Store 6 inches off the floor.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. .Clean filter for compressor on cooks line prep top cooler. Note: Mechanic at facility to clean at time of inspection.2. Top of dish machine is soiled. Please clean CORRECTED
Location: Cook line
Equipment: Prep Top Cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. .Clean filter for compressor on cooks line prep top cooler. Note: Mechanic at facility to clean at time of inspection.2. Top of dish machine is soiled. Please clean CORRECTED
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at any of the kitchen hand sinks at startr of inspection. Provide.Paper towels placed at all hand sinks during inspection.
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Card board in wells of cooks line prep top cooler. Remove. Repair; order metal supports.
|
08/28/2013 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Air conditioning is not working in back kitchen. Repair. Refirgeration not able to maintain temperatures. MUST REPAIR OR REPLACE UNITS ON ROOF
- 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. Four door cooler ron cooks line is broken, holding foods at 47-54 deg F. Repair to hold foods at 41 deg F or below. Disposed of at time of inspection: 1/2 large pan of hanburger at 47-50 deg F 1 pan of diced ham at 52 deg F 1 pan cooked sausage at 50 deg F 1 pan nacho beef at 52 deg F 1 pan of maccaroni and cheese at 49.5 deg F 1 pan of prime rib at 50 deg F 1 pan of cooked veggies at 47 deg F 1 pan of chorizo at 53 deg F 1 pan and 2 preportioned bags of cubed potatoes at 52 deg F 2 pans of meatballs at 48 deg F and 50 deg F 4 bags of pre-portioned pot roast at 50 deg F 1 1/2 bag of bacon at 51 deg F 1 small pan and one slice of sliced ham at 52 deg F 1/2 bag and one patty of turkey burger at 49 deg F and 50 deg F 1/2 packet turkey bacon at 50 deg F 9 sirlions at 49 deg F 6 T bone steaks at 48 deg F 1/2 small pan of cooked sausage patties at 50 deg F 2 Italian Sausage at 54 deg F 1 block of cheddar cheese at 51.5 deg F 1 block of American cheese at 50 deg F 1 block of swiss cheese at 50 deg F 1 block of pepper Jack cheese at 51 deg F and 1 container of pasta salad at 51 deg FEstimated Value : $262.562. Server area salad top holding foods at 48-54 deg F. Repair to hold foods at 41 deg F or below. At time of inspection disposed of: 1/2 container of cottage cheese at 48 deg F 1/2 container of vanilla yogurt at 50 deg F 1/2 container of shredded cheese at 52 deg F and 7 packets of creram cheese at 54 deg FEstimated value of: $36.90
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats through kitchen. Exterminate.
- 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: Make sure employees change gloves at approved times.
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Dish machine not sanitizing. Repair. Note: chemical bucket changed. Dish machine sanitizing. CORRECTED
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. One drink without lid or straw on back exhaust hood. Provide lids and straws for all employee drinks.2. One half drank milk shake in chest freezer without lid. Provide lids and straws for employee drinks.
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Bread at splash range of back kitchen hand sink. Move or provide splash guard.
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Make sure employees wash hands with soap.
- Open doors and windows (corrected on site)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Back door open. Please close to prevent pest entry. CORRECTED
Location: Kitchen (back)
- Walls, floors, etc/soiled
Physical structure, walls, floors, ceilings and/or attached equipment soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean ceiling by exhaust hood.2. Clean floor around and below equipment.3. Clean behind ice machine and remove standing water.4. Clean fan guards in walk in cooler.
- 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 clearly visible thermometer for 2 door cooler in server area.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Cooks line prep top cooler using ice. Repair or replace unit.2. One broken light guard on cooks line. Replace.3. Repair or replace rusted/lime built up on back of ice machine. 4. Ice build up in stand alone walk in freezer. Remove ice and repair. 5. Water pooling inside cooks line prep top cooler. Remove water and repair.
- 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: Box of food on floor in walk in freezer (in walk in cooler). Store 6 inches off the floor.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. .Clean filter for compressor on cooks line prep top cooler.2. Top of dish machine is soiled. Please clean
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at any of the kitchen hand sinks at startr of inspection. Provide.Paper towels placed at all hand sinks during inspection.
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Card board in wells of cooks line prep top cooler. Remove. Repair; order metal supports.
|
08/21/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen. Exterminate.
Location: Kitchen
- 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: Utensils (spoon and scissors) in cooks line hand sink. Remove. Do not store anything in or on hand sink.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean back exhaust hood below filters.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide an access panel that is smooth and easily cleanable by back hand sink plumbing.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor where freezer sits in server area. 2. Clean floor around equipment on cooks line.
Location: Kitchen
- 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: Thermometer broken in 4 door cooler. Replace.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in prep top cooler. Remove water and repair.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean prep top cooler compressor. CORRECTED2. Clean inside of right prep top cooler.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean prep top cooler compressor. CORRECTED2. Clean inside of right prep top cooler.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove foil wrapped cardboard in prep top cooler.
Location: Kitchen
|
04/08/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen. Exterminate.
Location: Kitchen
- 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.
Comments: Utensils (spoon and scissors) in cooks line hand sink. Remove. Do not store anything in or on hand sink.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Clean back exhaust hood below filters.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Provide an access panel that is smooth and easily cleanable by back hand sink plumbing.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor where freezer sits in server area. 2. Clean floor around equipment on cooks line.
Location: Kitchen
- 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: Thermometer broken in 4 door cooler. Replace.
Location: Kitchen
Equipment: Reach in cooler (4 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Water pooling in prep top cooler. Remove water and repair.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean prep top cooler compressor.2. Clean inside of right prep top cooler.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Remove foil wrapped cardboard in prep top cooler.
Location: Kitchen
|
04/01/2013 | Routine |
| No violation noted during this evaluation. | 02/27/2013 | Non-Illness Complaint |
- Ceasing operations (corrected)
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: (4) SEWAGE BACKUPGENERAL MANAGER FAILED TO CLOSE ESTABLISHMENT IN THE EVENT OF A HEALTH HAZARD.
- Retention tank flushing (corrected)
Liquid waste retention tank not properly flushed and/or drained.
Correction: A tank for liquid waste retention shall be thoroughly flushed and drained from the point of discharge to disposal.
Comments: INCREASE FREQUENCY OF CLEANING. ENSURE INVOICES ARE PROVIDED TO INSPECTOR UPON REQUEST. ENSURE TO CLOSE ESTABLISHMENT IMMEDIATELY IN THE EVENT OF A SEWAGE BACK UP.
- 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 FLOORS THROUGHOUT ESTABLISHMENT. SOILED.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOORS THROUGHOUT ESTABLISHMENT. SOILED.
Location: Back room
- 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 FLOORS THROUGHOUT ESTABLISHMENT. SOILED.
Location: Kitchen (front)
- 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 FLOORS THROUGHOUT ESTABLISHMENT. SOILED.
Location: Kitchen (back)
|
02/22/2013 | Non-Illness Complaint Recheck |
- Ceasing operations
Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
Correction: Facility shall cease operations during emergency as outlined in section 109.
Comments: (4) SEWAGE BACKUPGENERAL MANAGER FAILED TO CLOSE ESTABLISHMENT IN THE EVENT OF A HEALTH HAZARD.
- Retention tank flushing
Liquid waste retention tank not properly flushed and/or drained.
Correction: A tank for liquid waste retention shall be thoroughly flushed and drained from the point of discharge to disposal.
Comments: INCREASE FREQUENCY OF CLEANING. ENSURE INVOICES ARE PROVIDED TO INSPECTOR UPON REQUEST. ENSURE TO CLOSE ESTABLISHMENT IMMEDIATELY IN THE EVENT OF A SEWAGE BACK UP.
- 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 FLOORS THROUGHOUT ESTABLISHMENT. SOILED.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOORS THROUGHOUT ESTABLISHMENT. SOILED.
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: CLEAN FLOORS THROUGHOUT ESTABLISHMENT. SOILED.
Location: Kitchen (front)
- 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 FLOORS THROUGHOUT ESTABLISHMENT. SOILED.
Location: Kitchen (back)
|
02/21/2013 | Non-Illness Complaint |
- 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: Soup at 127-128 deg F. Reheat to 165 deg F and hold at 135 deg F or above. CORRECTED
Location: Service counter
Equipment: Steam table
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen. Exterminate.
Location: Kitchen
- 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: Not washing hands before putting on gloves. Please wash hands before putting on gloves.
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove foil from prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- 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 guards where missing in stock room.
Location: Dry storage
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at server area dump sink. Please repair. 2. Faucet leaking at back kitchen hand sink (cooks line). Please repair. 3. Hand sink draining slowly in back kitchen. Please repair.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice cream scoop in stagnant water. Discontinue.
Location: Kitchen
Equipment: Dipper well
|
11/21/2012 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Soup at 127-128 deg F. Reheat to 165 deg F and hold at 135 deg F or above. CORRECTED
Location: Service counter
Equipment: Steam table
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in kitchen. Exterminate.
Location: Kitchen
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Not washing hands before putting on gloves. Please wash hands before putting on gloves.
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Remove foil from prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- 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 guards where missing in stock room.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at server area dump sink. Please repair. 2. Faucet leaking at back kitchen hand sink (cooks line). Please repair. 3. Hand sink draining slowly in back kitchen. Please repair.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice cream scoop in stagnant water. Discontinue.
Location: Service counter
Equipment: Dipper well
|
11/14/2012 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Repair air conditioning to back kitchen to prevent coolers from breaking.
- 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: Cheese in prep top cooler at 53 deg F. repair to hold at 41 deg F or below. Make sure ice surrounds product if using for cooling. If cooler can be repaired - repair and stop using ice.
Location: Kitchen
Equipment: Prep Top 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.
Comments: Dumping in cooks line hand sink. Discontinue. Use for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair door handle on walk in freezer inside walk in cooler. Note: new door handle ordered2. Remove ice build up in walk in freezer inside walk in cooler. CORRECTED
Location: Kitchen
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair door handle on walk in freezer inside walk in cooler. Note: new door handle ordered2. Remove ice build up in walk in freezer inside walk in cooler. CORRECTED
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean stand fan on cooks line
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leaking below one bay sink by dish machine. Repair.
Location: Dish machine area
Equipment: Prep sink
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard between bins on cooks line prep top cooler. Remove. Use NSF approved supports
Location: Kitchen
Equipment: Prep Top Cooler
|
07/20/2012 | Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
Comments: Repair air conditioning to back kitchen to prevent coolers from breaking.
- 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: Cheese in prep top cooler at 53 deg F. repair to hold at 41 deg F or below. Make sure ice surrounds product if using for cooling. If cooler can be repaired - repair and stop using ice.
Location: Kitchen
Equipment: Prep Top 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.
Comments: Dumping in cooks line hand sink. Discontinue. Use for hand washing only.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Repair door handle on walk in freezer inside walk in cooler. 2. Remove ice build up in walk in freezer inside walk in cooler.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean stand fan on cooks line
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing leaking below one bay sink by dish machine. Repair.
Location: Dish machine area
Equipment: Prep sink
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Cardboard between bins on cooks line prep top cooler. Remove. Use NSF approved supports
Location: Kitchen
Equipment: Prep Top Cooler
|
07/12/2012 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REGARDING A SEWAGE COMPLAINT RECENTLY RECEIVED, THE PRIVATE SEWER LINE FROM THIS BUILDING AND THE KFC NEXT DOOR RUNS SOUTH AND/OR SOUTHWEST (COMBINED FROM BOTH ESTABLISHMENTS) -- THEN FLOWING TO A MANHOLE LOCATED IN A WOODED AREA BORDERING A FIELD. THIS MANHOLE IS IN POOR REPAIR AND OVERFLOWING SEWAGE WATER ONTO THE GROUND SURFACE. THIS THEN IS FLOWING INTO AN ACTIVE CREEK.6/4/12 -- 8:00 PM -- CORRECTION MADE -- STORE MAY RE--OPEN.
|
06/04/2012 | Recheck |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing same gloves to wipe counter with wet towel, move boxes and put cheese on fries for customer order. Please use utensil (gloves) for ready to eat foods. Remove gloves when doing other jobs. Wash hands and use gloves or utensil for ready to eat foods.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please bring in a copy of (serv safe) food borne illness prevention training. May fax to 317-221-3070; include name and address of facility with fax. Or May email copy to churley@hhcorp.orgWill receive a citation on follow up inspection 5-17-2012 if not provided.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in sanitizer solution.
Location: Kitchen
- 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: Please provide a working thermometer for 4 door cooks line cooler.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build-up in walk-in freezer in walk in cooler. Please repair.
Location: Kitchen
|
05/04/2012 | Recheck |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing same gloves to wipe counter with wet towel, move boxes and put cheese on fries for customer order. Please use utensil (gloves) for ready to eat foods. Remove gloves when doing other jobs. Wash hands and use gloves or utensil for ready to eat foods.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please bring in a copy of (serv safe) food borne illness prevention training. May fax to 317-221-3070; include name and address of facility with fax. Or May email copy to churley@hhcorp.orgWill receive a citation on follow up inspection 5-17-2012 if not provided.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in sanitizer solution.
Location: Kitchen
- 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: Please provide a working thermometer for 4 door cooks line cooler.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build-up in walk-in freezer in walk in cooler. Please repair.
Location: Kitchen
|
05/03/2012 | Recheck |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing same gloves to wipe counter with wet towel, move boxes and put cheese on fries for customer order. Please use utensil (gloves) for ready to eat foods. Remove gloves when doing other jobs. Wash hands and use gloves or utensil for ready to eat foods.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please bring in a copy of (serv safe) food borne illness prevention training. May fax to 317-221-3070; include name and address of facility with fax. Or May email copy to churley@hhcorp.org
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in sanitizer solution.
Location: Kitchen
- 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: Please provide a working thermometer for 4 door cooks line cooler.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build-up in walk-in freezer in walk in cooler. Please repair.
Location: Kitchen
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04/05/2012 | Recheck |
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Employee wearing same gloves to wipe counter with wet towel, move boxes and put cheese on fries for customer order. Please use utensil (gloves) for ready to eat foods. Remove gloves when doing other jobs. Wash hands and use gloves or utensil for ready to eat foods.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please bring in a copy of (serv safe) food borne illness prevention training.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in sanitizer solution.
Location: Kitchen
- 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: Please provide a working thermometer for 4 door cooks line cooler.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build-up in walk-in freezer in walk in cooler. Please repair.
Location: Kitchen
|
03/29/2012 | 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: Prep topcooler on cooks line is at 45 deg F. Add more ice to hold foods at 41 deg F or below.
Location: Kitchen
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Walk in freezer in walk in cooler has a drain line leak on compressor. Repair.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plastic wrapped around plumbing below one bay at dish machine. Remove plastic and repair plumbing.
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12/22/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep topcooler on cooks line is at 45 deg F. Add more ice to hold foods at 41 deg F or below.
Location: Kitchen
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Walk in freezer in walk in cooler has a drain line leak on compressor. Repair.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plastic wrapped around plumbing below one bay at dish machine. Remove plastic and repair plumbing.
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12/15/2011 | Routine |
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