- 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 top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)Note: On follow inspection 8-6-2014 Prep top cooler holding pepperoni 45.9-47.3 deg F, Hamburger at 50.2 deg F, ham at 49.3 deg F, and large sausage 55.9 - 56.4 deg F. Do to chronic repeat temperature probles with unit replace prep top cooler. Do not store potentially hazardous foods on top of unit until repairs are complete. Note: on follow up inspection 8-13-2014 lids on cooler closed and sausage in top still frozen, pepperoni at 42.3 deg F. Mechanic out from CR Mechanical Inc on 8-5-2014 to work on cooler. He stated " plastic bags blocking air intake. Evaporator coil frozen. Thawed eveaporator coil and placed new cover on condenser. Doors and gaskets need to be replaced." Unit will have trouble holding temperatures when busy and lids are keep open. Replace unit doors and gaskets or replace unit. Note: on follow up inspection 8-27-2014 prep top cooler holding pepperoni at 44.3 deg F, hamburger at 42.3 deg F, and bacon at 45.6 deg F. Replace unit by follow up inspection September 10, 2014.Please note prep top cooler has had temperature violations on April 19, 2007; October 18, 2007; October 25, 2007; May 21, 2009; Nov 19, 2009; June 3, 2010; June 14, 2010; Oct 11, 2011; April 3, 2012; and July 30, 2014.
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Antacid liquid by cherry pie filling. Remove. Do not allow ill employees to work in kitchen.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Three bay sink is soiled inside. Clean. Note: if three bay sink can not be cleaned it will need to be replaced.Sink is cleaning than on previous inspection. Continue trying to clean three bay sink. If unable to clean fully will have to replace sink. Note: on follow up inspection 8-27-2014 still unable to clean corners adequately. Please replace three bay sink. Make sure new three bay sink has curved edges inside bays and drain boards on either side of sink.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at women's bathroom hand sink. Water heater broken. Hot water at all kitchen sinks. Repair.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop/broom rack to hang mops/brooms by mop sink.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. CORRECTED2. Gap at bottom of side door. Provide door sweep. Note: door sweep placed still several gaps at corners of door. Secure to eliminate gaps.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. CORRECTED2. Gap at bottom of side door. Provide door sweep. Note: door sweep placed still several gaps at corners of door. Secure to eliminate gaps.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove unused equipment from back room. Do not use as personal storage. Note: started to remove some item. Please finish.Note: many items removed from back of store, finish removing extra items left.
- 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: Exhaust hood not pulling correctly. Repair. Note: CR Mechanical out on 8-5-2014 and mechanic stated " one of the motors in the exhaust hood is not coming on. Found neutral burnt up somewhere between hood and downstairs."Parts ordered for repairs. New electrical conduit brought to store. Waiting for electrician to come and hook it up to exhaust hood.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair corner wall and paint by 3 bay/ kitchen entrance.
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 ceiling and air ducts where soiled. CORRECTED2. Clean wall below 3 bay sink. CORRECTED3. Replacing ceiling tiles with non washable tiles. Replace all ceiling tiles in kitchen with washable ceiling tiles.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution.Note: on follow up inspection 8-6-2014 wet cloth towel on 3 bay sink. Make sure to set up sanitizer when in facility before starting food prep to be able to clean and sanitize surfaces.Note: on follow up inspection 8-13-2014 wet cloth towels on counter by fryers. Store in approved strength sanitizer solution.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom shelf below fryers/ flat top. CORRECTED2. Fan on shutter soiled. Clean.3. Fan over prep table soiled. Clean. CORRECTED
- 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: Replace wood shelf by prep top cooler with metal shelf.
|
09/10/2014 | 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 top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)Note: On follow inspection 8-6-2014 Prep top cooler holding pepperoni 45.9-47.3 deg F, Hamburger at 50.2 deg F, ham at 49.3 deg F, and large sausage 55.9 - 56.4 deg F. Do to chronic repeat temperature probles with unit replace prep top cooler. Do not store potentially hazardous foods on top of unit until repairs are complete. Note: on follow up inspection 8-13-2014 lids on cooler closed and sausage in top still frozen, pepperoni at 42.3 deg F. Mechanic out from CR Mechanical Inc on 8-5-2014 to work on cooler. He stated " plastic bags blocking air intake. Evaporator coil frozen. Thawed eveaporator coil and placed new cover on condenser. Doors and gaskets need to be replaced." Unit will have trouble holding temperatures when busy and lids are keep open. Replace unit doors and gaskets or replace unit. Note: on follow up inspection 8-27-2014 prep top cooler holding pepperoni at 44.3 deg F, hamburger at 42.3 deg F, and bacon at 45.6 deg F. Replace unit by follow up inspection September 10, 2014.Please note prep top cooler has had temperature violations on April 19, 2007; October 18, 2007; October 25, 2007; May 21, 2009; Nov 19, 2009; June 3, 2010; June 14, 2010; Oct 11, 2011; April 3, 2012; and July 30, 2014.
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Antacid liquid by cherry pie filling. Remove. Do not allow ill employees to work in kitchen.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Three bay sink is soiled inside. Clean. Note: if three bay sink can not be cleaned it will need to be replaced.Sink is cleaning than on previous inspection. Continue trying to clean three bay sink. If unable to clean fully will have to replace sink. Note: on follow up inspection 8-27-2014 still unable to clean corners adequately. Please replace three bay sink. Make sure new three bay sink has curved edges inside bays and drain boards on either side of sink.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at women's bathroom hand sink. Water heater broken. Hot water at all kitchen sinks. Repair.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop/broom rack to hang mops/brooms by mop sink.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. CORRECTED2. Gap at bottom of side door. Provide door sweep. Note: door sweep placed still several gaps at corners of door. Secure to eliminate gaps.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. CORRECTED2. Gap at bottom of side door. Provide door sweep. Note: door sweep placed still several gaps at corners of door. Secure to eliminate gaps.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove unused equipment from back room. Do not use as personal storage. Note: started to remove some item. Please finish.Note: many items removed from back of store, finish removing extra items left.
- 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: Exhaust hood not pulling correctly. Repair. Note: CR Mechanical out on 8-5-2014 and mechanic stated " one of the motors in the exhaust hood is not coming on. Found neutral burnt up somewhere between hood and downstairs."Parts ordered for repairs. New electrical conduit brought to store. Waiting for electrician to come and hook it up to exhaust hood.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair corner wall and paint by 3 bay/ kitchen entrance.
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 ceiling and air ducts where soiled. CORRECTED2. Clean wall below 3 bay sink. CORRECTED3. Replacing ceiling tiles with non washable tiles. Replace all ceiling tiles in kitchen with washable ceiling tiles.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution.Note: on follow up inspection 8-6-2014 wet cloth towel on 3 bay sink. Make sure to set up sanitizer when in facility before starting food prep to be able to clean and sanitize surfaces.Note: on follow up inspection 8-13-2014 wet cloth towels on counter by fryers. Store in approved strength sanitizer solution.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom shelf below fryers/ flat top. CORRECTED2. Fan on shutter soiled. Clean.3. Fan over prep table soiled. Clean. CORRECTED
- 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: Replace wood shelf by prep top cooler with metal shelf.
|
08/27/2014 | 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 top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)Note: On follow inspection 8-6-2014 Prep top cooler holding pepperoni 45.9-47.3 deg F, Hamburger at 50.2 deg F, ham at 49.3 deg F, and large sausage 55.9 - 56.4 deg F. Do to chronic repeat temperature probles with unit replace prep top cooler. Do not store potentially hazardous foods on top of unit until repairs are complete. Note: on follow up inspection 8-13-2014 lids on cooler closed and sausage in top still frozen, pepperoni at 42.3 deg F. Mechanic out from CR Mechanical Inc on 8-5-2014 to work on cooler. He stated " plastic bags blocking air intake. Evaporator coil frozen. Thawed eveaporator coil and placed new cover on condenser. Doors and gaskets need to be replaced." Unit will have trouble holding temperatures when busy and lids are keep open. Replace unit doors and gaskets or replace unit. Please note prep top cooler has had temperature violations on April 19, 2007; October 18, 2007; October 25, 2007; May 21, 2009; Nov 19, 2009; June 3, 2010; June 14, 2010; Oct 11, 2011; April 3, 2012; and July 30, 2014.
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Antacid liquid by cherry pie filling. Remove. Do not allow ill employees to work in kitchen.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Three bay sink is soiled inside. Clean. Note: if three bay sink can not be cleaned it will need to be replaced.Sink is cleaning than on previous inspection. Continue trying to clean three bay sink. If unable to clean fully will have to replace sink.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at women's bathroom hand sink. Water heater broken. Hot water at all kitchen sinks. Repair.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop/broom rack to hang mops/brooms by mop sink.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. CORRECTED2. Gap at bottom of side door. Provide door sweep. Note: door sweep placed still several gaps at corners of door. Secure to eliminate gaps.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. CORRECTED2. Gap at bottom of side door. Provide door sweep. Note: door sweep placed still several gaps at corners of door. Secure to eliminate gaps.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove unused equipment from back room. Do not use as personal storage. Note: started to remove some item. Please finish.Note: many items removed from back of store, finish removing extra items left.
- 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: Exhaust hood not pulling correctly. Repair. Note: CR Mechanical out on 8-5-2014 and mechanic stated " one of the motors in the exhaust hood is not coming on. Found neutral burnt up somewhere between hood and downstairs."Parts ordered for repairs.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair corner wall and paint by 3 bay/ kitchen entrance.
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 ceiling and air ducts where soiled. CORRECTED2. Clean wall below 3 bay sink. CORRECTED3. Replacing ceiling tiles with non washable tiles. Replace all ceiling tiles in kitchen with washable ceiling tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution.Note: on follow up inspection 8-6-2014 wet cloth towel on 3 bay sink. Make sure to set up sanitizer when in facility before starting food prep to be able to clean and sanitize surfaces.Note: on follow up inspection 8-13-2014 wet cloth towels on counter by fryers. Store in approved strength sanitizer solution.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom shelf below fryers/ flat top. CORRECTED2. Fan on shutter soiled. Clean.3. Fan over prep table soiled. Clean. CORRECTED
- 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: Replace wood shelf by prep top cooler with metal shelf.
|
08/13/2014 | 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 top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)Note: On follow inspection 8-6-2014 Prep top cooler holding pepperoni 45.9-47.3 deg F, Hamburger at 50.2 deg F, ham at 49.3 deg F, and large sausage 55.9 - 56.4 deg F. Do to chronic repeat temperature probles with unit replace prep top cooler. Do not store potentially hazardous foods on top of unit until repairs are complete. Please note prep top cooler has had temperature violations on April 19, 2007; October 18, 2007; October 25, 2007; May 21, 2009; Nov 19, 2009; June 3, 2010; June 14, 2010; Oct 11, 2011; April 3, 2012; and July 30, 2014.
- Medicines (corrected)
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Antacid liquid by cherry pie filling. Remove. Do not allow ill employees to work in kitchen.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Three bay sink is soiled inside. Clean. Note: if three bay sink can not be cleaned it will need to be replaced.
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at women's bathroom hand sink. Water heater broken. Hot water at all kitchen sinks. Repair.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop/broom rack to hang mops/brooms by mop sink.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. CORRECTED2. Gap at bottom of side door. Provide door sweep.
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. CORRECTED2. Gap at bottom of side door. Provide door sweep.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove unused equipment from back room. Do not use as personal storage. Note: started to remove some item. Please finish.
- 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: Exhaust hood not pulling correctly. Repair.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair corner wall and paint by 3 bay/ kitchen entrance.
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 ceiling and air ducts where soiled. CORRECTED2. Clean wall below 3 bay sink. CORRECTED3. Replacing ceiling tiles with non washable tiles. Replace all ceiling tiles in kitchen with washable ceiling tiles.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution.Note: on follow up inspection 8-6-2014 wet cloth towel on 3 bay sink. Make sure to set up sanitizer when in facility before starting food prep to be able to clean and sanitize surfaces.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom shelf below fryers/ flat top. CORRECTED2. Fan on shutter soiled. Clean.3. Fan over prep table soiled. Clean. CORRECTED
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom shelf below fryers/ flat top. CORRECTED2. Fan on shutter soiled. Clean.3. Fan over prep table soiled. Clean. CORRECTED
- 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: Replace wood shelf by prep top cooler with metal shelf.
|
08/06/2014 | 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 top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)
- Medicines
Medicines not necessary to the health of employees in food establishment.
Correction: Only those medicines that are necessary for the health of employee shall be allowed.
Comments: Antacid liquid by cherry pie filling. Remove. Do not allow ill employees to work in kitchen.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Three bay sink is soiled inside. Clean.
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: No hot water at women's bathroom hand sink. Water heater broken. Hot water at all kitchen sinks. Repair.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Provide mop/broom rack to hang mops/brooms by mop sink.
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: 1. Front door not closing securely. Repair to close securely. 2. Gap at bottom of side door. Provide door sweep.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Remove unused equipment from back room. Do not use as personal 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: Exhaust hood not pulling correctly. Repair.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair corner wall and paint by 3 bay/ kitchen entrance.
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 ceiling and air ducts where soiled. 2. Clean wall below 3 bay sink.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towel on counter. Please store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler not able to maintain temperatures when lids are open. Middle door on prep top cooler is not closing securely. Wood exposed on door panel. Replace unit. (pepperoni at 54.5 deg F - disposed of and hamburger at 49.8 deg F)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean bottom shelf below fryers/ flat top.2. Fan on shutter soiled. Clean.3. Fan over prep table soiled. Clean.
- 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: Replace wood shelf by prep top cooler with metal shelf.
|
07/30/2014 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID PEST SPRAY LOCATED ON TOP SHELVING ABOVE MOP SINK--REMOVE. ONLY USE COMMERCIALLY APPROVED PEST SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen (back)
- 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: OPEN EMPLOYEE FOOD AND DRINKS STATIONED ON FOOD PREP LOCATION WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: OPEN EMPLOYEE FOOD AND DRINKS STATIONED ON FOOD PREP LOCATION WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT STORE ITEMS IN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
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: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- 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. PURSE, JACKET, ETC.
Location: Kitchen
- 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 PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- 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 PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BACK SIDE DOOR TO SEAL BOTTOM OF DOOR COMPLETELY (YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED). SEAL PROPERLY.
Location: Kitchen (back)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:1) GET RID OF ANY ITEMS, JUNK, TRASH, ETC. THAT YOU DO NOT WANT, NEED OR USE.2) CLEAN AND ORGANIZE ALL STORAGE ROOMS.3) REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN PREP TABLES, ETC.
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:1) GET RID OF ANY ITEMS, JUNK, TRASH, ETC. THAT YOU DO NOT WANT, NEED OR USE.2) CLEAN AND ORGANIZE ALL STORAGE ROOMS.3) REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN PREP TABLES, ETC.
Location: Dry storage
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:1) GET RID OF ANY ITEMS, JUNK, TRASH, ETC. THAT YOU DO NOT WANT, NEED OR USE.2) CLEAN AND ORGANIZE ALL STORAGE ROOMS.3) REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN PREP TABLES, ETC.
Location: Kitchen
- 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:HAVE ALL ESTABLISHEMENT FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED DECEMBER 2011)
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHEMENT SOILED CEILING VENTS/TILES WHERE NEEDED.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE LOCATION (EX. WHERE SMALL PIZZA BOXES ARE STORED ON).
Location: Back room
Equipment: Metal shelving
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE LOCATION (EX. WHERE SMALL PIZZA BOXES ARE STORED ON).
Location: Dry storage
Equipment: Metal shelving
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Kitchen
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Kitchen (back)
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK AND ATTACHED DRAIN BOARDS.CLEAN OUT AND SANITIZE MOP SINK AND KEEP FREE; DO NOT USE AS STORAGE--CORRECTED.
Location: Kitchen
Equipment: 3-bay
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK AND ATTACHED DRAIN BOARDS.CLEAN OUT AND SANITIZE MOP SINK AND KEEP FREE; DO NOT USE AS STORAGE--CORRECTED.
Location: Kitchen
Equipment: Mop sink
|
02/17/2014 | Recheck |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID PEST SPRAY LOCATED ON TOP SHELVING ABOVE MOP SINK--REMOVE. ONLY USE COMMERCIALLY APPROVED PEST SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen (back)
- 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: OPEN EMPLOYEE FOOD AND DRINKS STATIONED ON FOOD PREP LOCATION WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: OPEN EMPLOYEE FOOD AND DRINKS STATIONED ON FOOD PREP LOCATION WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: DO NOT STORE ITEMS IN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
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: IN-PLACE SANITIZER BUCKET EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- 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. PURSE, JACKET, ETC.
Location: Kitchen
- 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 PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- 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 PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:1) GET RID OF ANY ITEMS, JUNK, TRASH, ETC. THAT YOU DO NOT WANT, NEED OR USE.2) CLEAN AND ORGANIZE ALL STORAGE ROOMS.3) REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN PREP TABLES, ETC.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:1) GET RID OF ANY ITEMS, JUNK, TRASH, ETC. THAT YOU DO NOT WANT, NEED OR USE.2) CLEAN AND ORGANIZE ALL STORAGE ROOMS.3) REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN PREP TABLES, ETC.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CONTINUE TO WORK ON:1) GET RID OF ANY ITEMS, JUNK, TRASH, ETC. THAT YOU DO NOT WANT, NEED OR USE.2) CLEAN AND ORGANIZE ALL STORAGE ROOMS.3) REMOVE CARDBOARD LINING OFF SHELVING AT KITCHEN PREP TABLES, ETC.
Location: Kitchen
- 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:HAVE ALL ESTABLISHEMENT FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED DECEMBER 2011)
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHEMENT SOILED CEILING VENTS/TILES WHERE NEEDED.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
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 ALL ESTABLISHMENT FLOORS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE LOCATION (EX. WHERE SMALL PIZZA BOXES ARE STORED ON).
Location: Back room
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE LOCATION (EX. WHERE SMALL PIZZA BOXES ARE STORED ON).
Location: Dry storage
Equipment: Metal shelving
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Kitchen
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Kitchen (back)
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK AND ATTACHED DRAIN BOARDS AND MOP SINK.CLEAN OUT AND SANITIZE MOP SINK AND KEEP FREE; DO NOT USE AS STORAGE--CORRECTED.
Location: Kitchen
Equipment: 3-bay
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK AND ATTACHED DRAIN BOARDS AND MOP SINK.CLEAN OUT AND SANITIZE MOP SINK AND KEEP FREE; DO NOT USE AS STORAGE--CORRECTED.
Location: Kitchen
Equipment: Mop sink
|
01/29/2014 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: RAID PEST SPRAY LOCATED ON TOP SHELVING ABOVE MOP SINK--REMOVE. ONLY USE COMMERCIALLY APPROVED PEST SPRAYS OR CONSULT A PROFESSIONAL PEST CONTROL PROVIDER.
Location: Kitchen (back)
- 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: OPEN EMPLOYEE FOOD AND DRINKS STATIONED ON FOOD PREP LOCATION WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: OPEN EMPLOYEE FOOD AND DRINKS STATIONED ON FOOD PREP LOCATION WHILE FOOD HANDLER IS PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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 EXCEEDING 100 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Kitchen
- 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
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. PURSE, JACKET, ETC.
Location: Kitchen
- 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 PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen (back)
- 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 PIZZA BOXES STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, JUNK, TRASH, ETC. THAT YOU DO NOT WANT, NEED OR USE.CLEAN AND ORGANIZE ALL STORAGE ROOMS.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: GET RID OF ANY ITEMS, JUNK, TRASH, ETC. THAT YOU DO NOT WANT, NEED OR USE.CLEAN AND ORGANIZE ALL 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 ALL ESTABLISHEMENT FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED DECEMBER 2011)
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ESTABLISHEMENT SOILED CEILING VENTS/TILES WHERE NEEDED.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS.
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 ALL ESTABLISHMENT FLOORS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE LOCATION (EX. WHERE SMALL PIZZA BOXES ARE STORED ON).
Location: Back room
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING AT BACK DRY STORAGE LOCATION (EX. WHERE SMALL PIZZA BOXES ARE STORED ON).
Location: Dry storage
Equipment: Metal shelving
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Kitchen
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Kitchen (back)
- 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA CRUST).
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Womens restroom
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK AND ATTACHED DRAIN BOARDS AND MOP SINK.CLEAN OUT AND SANITIZE MOP SINK AND KEEP FREE; DO NOT USE AS STORAGE.
Location: Kitchen
Equipment: 3-bay
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK AND ATTACHED DRAIN BOARDS AND MOP SINK.CLEAN OUT AND SANITIZE MOP SINK AND KEEP FREE; DO NOT USE AS STORAGE.
Location: Kitchen
Equipment: Mop sink
|
01/16/2014 | Routine |
- 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: PROVIDED SIGNS FOR ESTABLISHMENT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE 3-BAY SINK AND THE DISH DRAINER.
Location: Dish machine area
Equipment: 3-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. LAST TAG WAS DECEMBER 2011. PLEASE SERVICE. 4/26 SCHEDULED.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. HANG TO DRY WHEN NOT IN USE.
- 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. NO CLEANING TAG PRESENT ON HOOD. 4/26 SCHEDULED.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE DOOR DOOR AREAS OF MAKE TABLE COOLER AND THE FLOOR FANS.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE DOOR DOOR AREAS OF MAKE TABLE COOLER AND THE FLOOR FANS.
Location: Cook line
|
04/26/2013 | Recheck |
- Smoking distance signage (corrected on site)
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: PROVIDED SIGNS FOR ESTABLISHMENT.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE 3-BAY SINK AND THE DISH DRAINER.
Location: Dish machine area
Equipment: 3-bay
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services. LAST TAG WAS DECEMBER 2011. PLEASE SERVICE.
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. HANG TO DRY WHEN NOT IN USE.
- 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. NO CLEANING TAG PRESENT ON HOOD.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE DOOR DOOR AREAS OF MAKE TABLE COOLER AND THE FLOOR FANS.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. PLEASE CLEAN THE DOOR DOOR AREAS OF MAKE TABLE COOLER AND THE FLOOR FANS.
Location: Cook line
|
04/19/2013 | 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 PRESENT AT MENS RESTROOM HANDSINK.
Location: Mens restroom
- 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: OPEN EMPLOYEE DRINK STORED ON KITCHEN RIB COOKER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A LID WITH STRAW AND STORE OFF EQUIPMENT AND AWAY FROM ANY FOOD OR SINGLE-SERVICE USE ITEMS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP. MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND USE COOL LUKEWARM WATER.
Location: Kitchen
- 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
Location: Back room
- 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: STORE CLEAN UTENSILS INVERTED WITH HEADS DOWN TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Back room
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: IN PROGRESS:REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Dry storage
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED KITCHEN FLOORS/FLOOR TILES WHERE NEEDED IN ESTABLISHMENT (ESPECIALLY BY KITCHEN 3-BAY SINK); ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
Location: Dry storage
- 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 KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
Location: Cook line
- 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.
Location: Kitchen
Equipment: Cold top
- 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.
Location: Kitchen
Equipment: Chest freezer
- 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.
Location: Back room
Equipment: ----------------- Coolers ----------------
- 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.
Location: Back room
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Mens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Kitchen
Equipment: Deep fryer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL WOMENS RESTROOM HANDSINK FAUCET HEAD (LOOSE) SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Dry storage
|
02/04/2013 | Recheck |
- 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 PRESENT AT MENS RESTROOM HANDSINK.
Location: Mens restroom
- 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: OPEN EMPLOYEE DRINK STORED ON KITCHEN RIB COOKER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A LID WITH STRAW AND STORE OFF EQUIPMENT AND AWAY FROM ANY FOOD OR SINGLE-SERVICE USE ITEMS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP. MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND USE COOL LUKEWARM WATER.
Location: Kitchen
- 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
Location: Back room
- 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: STORE CLEAN UTENSILS INVERTED WITH HEADS DOWN TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED KITCHEN FLOORS/FLOOR TILES WHERE NEEDED IN ESTABLISHMENT (ESPECIALLY BY KITCHEN 3-BAY SINK); ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
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 KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
Location: Cook line
- 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.
Location: Kitchen
Equipment: Cold top
- 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.
Location: Kitchen
Equipment: Chest freezer
- 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.
Location: Back room
Equipment: ----------------- Coolers ----------------
- 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.
Location: Back room
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Mens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Kitchen
Equipment: Deep fryer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL WOMENS RESTROOM HANDSINK FAUCET HEAD (LOOSE) SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Dry storage
|
12/06/2012 | Recheck |
- 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 PRESENT AT MENS RESTROOM HANDSINK.
Location: Mens restroom
- 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: OPEN EMPLOYEE DRINK STORED ON KITCHEN RIB COOKER--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST HAVE A LID WITH STRAW AND STORE OFF EQUIPMENT AND AWAY FROM ANY FOOD OR SINGLE-SERVICE USE ITEMS.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP. MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND USE COOL LUKEWARM WATER.
Location: Kitchen
- 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 SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
Location: Back room
- 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: STORE CLEAN UTENSILS INVERTED WITH HEADS DOWN TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: IN PROGRESS: ON ORDERPROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED KITCHEN FLOORS/FLOOR TILES WHERE NEEDED IN ESTABLISHMENT (ESPECIALLY BY KITCHEN 3-BAY SINK); ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
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 KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS WHERE NEEDED; ESPECIALLY UNDER DEEP FRYERS/GRILL EQUIPMENT.
Location: Cook line
- 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.
Location: Kitchen
Equipment: Cold top
- 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.
Location: Kitchen
Equipment: Chest freezer
- 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.
Location: Back room
Equipment: ----------------- Coolers ----------------
- 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.
Location: Back room
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Mens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Kitchen
Equipment: Deep fryer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL WOMENS RESTROOM HANDSINK FAUCET HEAD (LOOSE) SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Dry storage
|
11/27/2012 | Recheck |
- 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 PRESENT AT MENS RESTROOM HANDSINK.
Location: Mens restroom
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP. MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND USE COOL LUKEWARM WATER.
Location: Kitchen
- 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: STORE CLEAN UTENSILS INVERTED WITH HEADS DOWN TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Dry storage
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED KITCHEN FLOORS/FLOOR TILES WHERE NEEDED IN ESTABLISHMENT (ESPECIALLY BY KITCHEN 3-BAY SINK); ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK STORAGE ROOM FLOORS; ESPECIALLY UNDER AND AROUND EQUIPMENT (EX. FREEZER UNITS).
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 BACK DRY STOCK STORAGE ROOM FLOORS; ESPECIALLY UNDER AND AROUND EQUIPMENT (EX. FREEZER UNITS).
Location: Dry storage
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Cold top
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Chest freezer
- 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.
Location: Back room
Equipment: ----------------- Coolers ----------------
- 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.
Location: Back room
Equipment: ---------------- Freezers ---------------
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Mens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR ALL DEEP FRYER/GRILL LOCATION GREASE LEAKS.PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING--***CORRECTEDPROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK--***CORRECTEDPROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK--***CORRECTED
Location: Kitchen
Equipment: Deep fryer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL WOMENS RESTROOM HANDSINK FAUCET HEAD (LOOSE) SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Dry storage
|
10/23/2012 | 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 PRESENT AT MENS RESTROOM HANDSINK.
Location: Mens restroom
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Location: Back room
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ESTABLISHMENT DEEP FRYERS, REFRIGERATION AND FREEZER UNITS WHERE NEEDED (INCLUDING DOOR TRACKS, MOLDED SHELVING AND FANGUARDS).
Equipment: Metal shelving
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- 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: NO IN-PLACE SANITIZER BUCKET SET-UP. MAINTAIN IN-PLACE SANITIZER BUCKET AT ALL TIMES DURING OPERATION HOURS AND CHANGE AT LEAST EVERY 2 HOURS.MAINTAIN CHEMICAL SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND USE COOL LUKEWARM WATER.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: STORE CLEAN UTENSILS INVERTED WITH HEADS DOWN TO PREVENT POTENTIAL CROSS-CONTAMINATION.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT BACK STOCK STORAGE ROOMS CEILING WHERE MISSING.
Location: Dry storage
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD AND ALUMINUM LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD AND ALUMINUM LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
Location: Back room
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE CARDBOARD AND ALUMINUM LINERS OFF SHELVING AND IN COOLERS IN ESTABLISHMENT; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE LINERS.REMOVE RIB COOKER OUT OF ESTABLISHMENT.REMOVE ANY UNNECESSARY EQUIPMENT, ITEMS, UTENSILS ETC THAT YOU DO NOT WANT NEED OR USE FROM ESTABLISHMENT.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES WHERE NEEDED.IMPROVE ROUTINE CLEANING AND SANITIZING OF DEEP FRYER LOCATION INTERIOR HOOD SYSTEM AND FILTERS.
Location: Cook line
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Back room
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: REPLACE DAMAGED CEILING TILES WERE NEEDED IN ESTABLISHMENT.
Location: Dry storage
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPAIR DAMAGED KITCHEN FLOORS/FLOOR TILES WHERE NEEDED IN ESTABLISHMENT (ESPECIALLY BY KITCHEN 3-BAY SINK); ALL FLOOR SURFACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK DRY STOCK STORAGE ROOM FLOORS; ESPECIALLY UNDER AND AROUND EQUIPMENT (EX. FREEZER UNITS).
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 BACK DRY STOCK STORAGE ROOM FLOORS; ESPECIALLY UNDER AND AROUND EQUIPMENT (EX. FREEZER UNITS).
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.
Location: Kitchen
Equipment: Cold top
- 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.
Location: Kitchen
Equipment: Chest freezer
- 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.
Location: Back room
Equipment: ----------------- Coolers ----------------
- 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.
Location: Back room
Equipment: ---------------- Freezers ---------------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.PROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK.
Location: Mens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE PROPER VENTALATION COVER FOR MENS RESTROOM CEILING.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.PROVIDE PROPER NOZZEL HANDELS FOR THE HOT AND COLD WATER AT KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL WOMENS RESTROOM HANDSINK FAUCET HEAD (LOOSE) SO THAT IT IS NOT MOVABLE.
Location: Womens restroom
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Back room
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DRY STORAGE ROOM SHELVING.
Location: Dry storage
|
10/16/2012 | 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: COLD-TOP UNIT FOODS TEMPING AT 46 - 56 F; REPAIR AND/OR ADJUST PROPERLY.
Location: Kitchen
Equipment: Pizza make table
- 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: KEEP EMPLOYEE PERSONAL FOODS AND DRINKS STORED SEPERATELY AWAY FROM CUSTOMER FOODS IN REFRIGERATION STORAGE UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Back room
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Cook line
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: -
- 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. RADIO, DONUTS--KEEP PERSONAL ITEMS AND FOOD STORED SEPERATELY AWAY FROM CUSTOMER FOODS, UTENSILS, AND EQUIPMENT.
Location: Kitchen
- 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 ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
Location: Kitchen
- 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: KEEP ALL UTENSILS INVERTD PROPERLY (EX. KEEP HEADS OF UTENSILS STORED DOWN TO PREVENT POTENTIAL CROSS-CONTAMINATION).
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING AT BACK DRY STORAGE STOCK ROOM AND AT INTERIOR OF MINI HOOD SYSTEM ABOVE DEEP FRYERS WHERE OUT.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING AT BACK DRY STORAGE STOCK ROOM AND AT INTERIOR OF MINI HOOD SYSTEM ABOVE DEEP FRYERS WHERE OUT.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING AT BACK DRY STORAGE STOCK ROOM AND AT INTERIOR OF MINI HOOD SYSTEM ABOVE DEEP FRYERS WHERE OUT.
Location: Cook line
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BOTTOM OF SIDE BACK DOOR TO ELIMINATE OPENINGS/GAPS AT BOTTOM OF DOOR.(YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED)
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHEMENT VENTS AND CEILING TILES; INCLUDING RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF MINI HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS WHERE DEEP FRYERS ARE UNDER.
Location: Kitchen
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHEMENT VENTS AND CEILING TILES; INCLUDING RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF MINI HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS WHERE DEEP FRYERS ARE UNDER.
Location: Restroom
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHEMENT VENTS AND CEILING TILES; INCLUDING RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF MINI HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS WHERE DEEP FRYERS ARE UNDER.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPAIR AND/OR REPLACE DAMAGED OR MISSING COVE MOLDING WHERE NEEDED IN ESTABLISHMENT.
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Kitchen
Equipment: Pizza make table
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Back room
Equipment: ----------------- Coolers ----------------
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Back room
Equipment: ---------------- Freezers ---------------
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Back room
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INSTALL BOTTOM PANEL SHIELD THAT IS MISSING OFF OF PIZZA PREP COLD-TOP UNIT.
Location: Kitchen
Equipment: Cold top
- 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 PROPER LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT (EX. CEILING).
Location: Kitchen
- 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 PROPER LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT (EX. CEILING).
Location: Cook line
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04/10/2012 | 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: COLD-TOP UNIT FOODS TEMPING AT 46 - 56 F; REPAIR AND/OR ADJUST PROPERLY.
Location: Kitchen
Equipment: Pizza make table
- 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: EMPLOYEE OBSERVED CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVIOR.KEEP EMPLOYEE PERSONAL FOODS AND DRINKS STORED SEPERATELY AWAY FROM CUSTOMER FOODS IN REFRIGERATION STORAGE UNITS.
Location: Kitchen
- 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: EMPLOYEE OBSERVED CHEWING GUM IN KITCHEN--DISCONTINUE THIS BEHAVIOR.KEEP EMPLOYEE PERSONAL FOODS AND DRINKS STORED SEPERATELY AWAY FROM CUSTOMER FOODS IN REFRIGERATION STORAGE UNITS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Back room
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Back room
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT INTERIOR AND EXTERIOR SURFACES OF ALL THE REFRIGERATION AND FREEZER UINTS (INCLUDING FANGUARDS, DOOR TRACKS, DOOR GASKETS/SEALS, SHELVING, ETC). CLEAN AND DEFROST ALL FREEZERS WHERE NEEDED.IMPROVE CLEANING AND SANITIZING OF KITCHEN DEEP FRYERS INTERIOR AND EXTERIOR SURFACES AND SURROUNDING EQUIPMENT ROUTINELY.
Location: Cook line
Equipment: Deep fryer
- 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. RADIO, DONUTS--KEEP PERSONAL ITEMS AND FOOD STORED SEPERATELY AWAY FROM CUSTOMER FOODS, UTENSILS, AND EQUIPMENT.
Location: Kitchen
- 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 ITEMS STORED OFF FLOOR AT LEAST 6 INCHES (EX. PIZZA BOXES).
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: KEEP ALL UTENSILS INVERTD PROPERLY (EX. KEEP HEADS OF UTENSILS STORED DOWN TO PREVENT POTENTIAL CROSS-CONTAMINATION).
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING AT BACK DRY STORAGE STOCK ROOM AND AT INTERIOR OF MINI HOOD SYSTEM ABOVE DEEP FRYERS WHERE OUT.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING AT BACK DRY STORAGE STOCK ROOM AND AT INTERIOR OF MINI HOOD SYSTEM ABOVE DEEP FRYERS WHERE OUT.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING AT BACK DRY STORAGE STOCK ROOM AND AT INTERIOR OF MINI HOOD SYSTEM ABOVE DEEP FRYERS WHERE OUT.
Location: Cook line
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE PROPER DOOR SWEEP FOR BOTTOM OF SIDE BACK DOOR TO ELIMINATE OPENINGS/GAPS AT BOTTOM OF DOOR.(YOU SHOULD NOT BE ABLE TO SEE OUTSIDE WHEN DOOR IS COMPLETELY CLOSED)
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHEMENT VENTS AND CEILING TILES; INCLUDING RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF MINI HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS WHERE DEEP FRYERS ARE UNDER.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHEMENT VENTS AND CEILING TILES; INCLUDING RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF MINI HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS WHERE DEEP FRYERS ARE UNDER.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF ESTABLISHEMENT VENTS AND CEILING TILES; INCLUDING RESTROOM VENTS.IMPROVE ROUTINE CLEANING AND SANITIZING OF MINI HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES AND FILTERS WHERE DEEP FRYERS ARE UNDER.
Location: Cook line
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Kitchen
Equipment: Pizza make table
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Back room
Equipment: ----------------- Coolers ----------------
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Back room
Equipment: ---------------- Freezers ---------------
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Kitchen
Equipment: Chest freezer
- 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 ALL REFRIGERATION AND FREEZER UNITS IN ESTABLISHMENT WHERE MISSING; INCLUDING CHEST FREEZERS.
Location: Back room
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: INSTALL BOTTOM PANEL SHIELD THAT IS MISSING OFF OF PEPSI REFRIGERATION UNIT LOCATED AT THE BACK STORAGE ROOM.
Location: Back room
Equipment: Reach in 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 PROPER LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT (EX. CEILING).
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE PROPER LIGHT GUARD SHIELDS FOR ANY EXPOSED LIGHT BULBS IN ESTABLISHMENT (EX. CEILING).
Location: Cook line
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04/03/2012 | Routine |
Restaurant representatives - add corrected or new information about Jack's Pizza, 2101 W WASHINGTON ST, Indianapolis, IN »