- 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.
Equipment: Reach in cooler
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10/14/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Juice spill in the bottom of the True freezer in the dry storage room.
Location: Dry storage
Equipment: True freezer
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09/17/2013 | Routine |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE OBSERVED HANDLING CARROTS WITH HER BARE HANDS PRIOR TO MAKING JUICE. PROVIDE AND USE UTENSILS (PLASTIC GLOVES) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- 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: GALLON OF MILK OBSERVED THAWING INSIDE THE HAND SINK. HAND SINKS MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING. DISCONTINUE STORING ANY ITEMS INSIDE HAND SINK.
Location: Prep area
Equipment: Hand sink
- 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: SPRAY BOTTLES (2) OF READY-TO-USE QUAT SANITIZER SOLUTION MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM PER MANUFACTURER'S LABEL.
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING AND CONTINUOUSLY RUNNING. REPAIR TO PROPER WORKING CONDITION. NOTE: PARTS ON ORDER PER PERSON IN CHARGE.
Location: Three bay area
Equipment: 3-bay
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04/04/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE OBSERVED HANDLING CARROTS WITH HER BARE HANDS PRIOR TO MAKING JUICE. PROVIDE AND USE UTENSILS (PLASTIC GLOVES) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- 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: GALLON OF MILK OBSERVED THAWING INSIDE THE HAND SINK. HAND SINKS MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING. DISCONTINUE STORING ANY ITEMS INSIDE HAND SINK.
Location: Prep area
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SPRAY BOTTLES (2) OF READY-TO-USE QUAT SANITIZER SOLUTION MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION AT 200 PPM PER MANUFACTURER'S LABEL.
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING AND CONTINUOUSLY RUNNING. REPAIR TO PROPER WORKING CONDITION.
Location: Three bay area
Equipment: 3-bay
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03/28/2013 | Routine |
- 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. REMOVE BUILDUP FROM DIPPER WELL.
Location: Prep area
Equipment: Dipper well
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08/21/2012 | Routine |
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