- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. WALL-MOUNTED SOAP DISPENSER IS NOT FUCNTIONING PROPERLY TO DISPENSE SOAP.REPAIR OR REPLACE.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. HAND SOAP PRESENT IN WALL-MOUNTED SOAP DISPENSER BUT SOAP DISPENSER IS NOT FUCNTIONING PROPERLY TO DISPENSE SOAP.PROVIDE A TEMPORARY, DISPOSABLE HAND SOAP PUMP UNTIL WALL-MOUNTED SOAP DISPENSER IS REPAIRED OR REPLACED.
Location: Mens restroom
Equipment: Hand sink
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08/14/2014 | Non-Illness Complaint |
- 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 CONCENTRATION AT 100 PPM. USE TEST STRIPS TO VERIFY SANITIZER CONCENTRATION OF 200-400 PPM FOR QUATENARY AMMONIA COMPOUNDS. BUCKET REFILLED AND CORRECTED ON SITE.
Location: Prep area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE ON TOP OF TORTILLAS ON WIRE RACK IN BACK ROOM. STORE EMPLOYEE ITEMS AWAY FROM FOOD PRODUCT. CORRECTED ON SITE.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. DUMPSTER OVERFLOWING WITH REFUSE. HAVE DUMPSTER EMPTIED AND KEEP LIDS CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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: VENT ABOVE PREP SINK IN BACK ROOM AIR GRATES ARE SOILED. PLEASE CLEAN AIR GRATES.
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: 1.FLOOR BENEATH COOK LINE IS SOILED WITH FOOD DEBRIS. PLEASE CLEAN.2. FLOOR BENEATH VEGETABLE PREP TABLE IS SOILED. FLOOR CLEANED. CORRECTED ON SITE.3. FLOOR BY BULK CO2 TANK IS SOILED AND SEEMS TO BE PONDING WATER. AREA CLEANED. CORRECTED ON SITE.
Location: Cook line
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.FLOOR BENEATH COOK LINE IS SOILED WITH FOOD DEBRIS. PLEASE CLEAN.2. FLOOR BENEATH VEGETABLE PREP TABLE IS SOILED. FLOOR CLEANED. CORRECTED ON SITE.3. FLOOR BY BULK CO2 TANK IS SOILED AND SEEMS TO BE PONDING WATER. AREA CLEANED. CORRECTED ON SITE.
Location: Prep area
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.FLOOR BENEATH COOK LINE IS SOILED WITH FOOD DEBRIS. PLEASE CLEAN.2. FLOOR BENEATH VEGETABLE PREP TABLE IS SOILED. FLOOR CLEANED. CORRECTED ON SITE.3. FLOOR BY BULK CO2 TANK IS SOILED AND SEEMS TO BE PONDING WATER. AREA CLEANED. CORRECTED ON SITE.
Location: Back room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH ON PREP TABLE AT COOK LINE. STORE WIPING CLOTHES IN SANITIZER SOLUTION WHILE NOT IN USE. CORRECTED ON SITE.
Location: Cook line
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SPICES IN SINGLE SERVICE CUPS ARE UNCOVERED. USE COVERED CONTAINER FOR HOLDING SPICES. DISCONTINUE USE OF SINGLE SERVICE ITEMS FOR PERMANENET FOOD CONTACT SERVICES.
Location: Prep area
Equipment: Wire shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN FOR HAND SINK IN BACK ROOM IS LEAKING. REPAIR DRAIN TO STOP LEAK.
Location: Back room
Equipment: Hand sink
|
06/03/2014 | Recheck |
- 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 CONCENTRATION AT 100 PPM. USE TEST STRIPS TO VERIFY SANITIZER CONCENTRATION OF 200-400 PPM FOR QUATENARY AMMONIA COMPOUNDS. BUCKET REFILLED AND CORRECTED ON SITE.
Location: Prep area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PURSE ON TOP OF TORTILLAS ON WIRE RACK IN BACK ROOM. STORE EMPLOYEE ITEMS AWAY FROM FOOD PRODUCT. CORRECTED ON SITE.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. DUMPSTER OVERFLOWING WITH REFUSE. HAVE DUMPSTER EMPTIED AND KEEP LIDS CLOSED TO PREVENT PEST ENTRY.
Location: Dumpster area
- 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: VENT ABOVE PREP SINK IN BACK ROOM AIR GRATES ARE SOILED. PLEASE CLEAN AIR GRATES.
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: 1.FLOOR BENEATH COOK LINE IS SOILED WITH FOOD DEBRIS. PLEASE CLEAN.2. FLOOR BENEATH VEGETABLE PREP TABLE IS SOILED. FLOOR CLEANED. CORRECTED ON SITE.3. FLOOR BY BULK CO2 TANK IS SOILED AND SEEMS TO BE PONDING WATER. AREA CLEANED. CORRECTED ON SITE.
Location: Cook line
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.FLOOR BENEATH COOK LINE IS SOILED WITH FOOD DEBRIS. PLEASE CLEAN.2. FLOOR BENEATH VEGETABLE PREP TABLE IS SOILED. FLOOR CLEANED. CORRECTED ON SITE.3. FLOOR BY BULK CO2 TANK IS SOILED AND SEEMS TO BE PONDING WATER. AREA CLEANED. CORRECTED ON SITE.
Location: Prep area
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1.FLOOR BENEATH COOK LINE IS SOILED WITH FOOD DEBRIS. PLEASE CLEAN.2. FLOOR BENEATH VEGETABLE PREP TABLE IS SOILED. FLOOR CLEANED. CORRECTED ON SITE.3. FLOOR BY BULK CO2 TANK IS SOILED AND SEEMS TO BE PONDING WATER. AREA CLEANED. CORRECTED ON SITE.
Location: Back room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH ON PREP TABLE AT COOK LINE. STORE WIPING CLOTHES IN SANITIZER SOLUTION WHILE NOT IN USE. CORRECTED ON SITE.
Location: Cook line
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: SPICES IN SINGLE SERVICE CUPS ARE UNCOVERED. USE COVERED CONTAINER FOR HOLDING SPICES. DISCONTINUE USE OF SINGLE SERVICE ITEMS FOR PERMANENET FOOD CONTACT SERVICES.
Location: Prep area
Equipment: Wire shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN FOR HAND SINK IN BACK ROOM IS LEAKING. REPAIR DRAIN TO STOP LEAK.
Location: Back room
Equipment: Hand sink
|
05/20/2014 | Routine |
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER HEATER NOT PROVIDING AN ADEQUATE SUPPLY OF HOT WATER FOR HAND WASHING
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING LEAKING AT THE HAND SINK NEAR THE OFFICE.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. PLEASE PROVIDE AN ADEQUATE SUPPLY OF HOT WATER TO MEET THE FACILITY OPERATIONS DEMAND ASAP. NO DISHWASHING OR FOOD PREP SHALL BE PERFORMED UNTIL FACILITIES HOT WATER UNIT IS WORKING PROPERLY.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. PLEASE PROVIDE AN ADEQUATE SUPPLY OF HOT WATER TO MEET THE FACILITY OPERATIONS DEMAND ASAP. NO DISHWASHING OR FOOD PREP SHALL BE PERFORMED UNTIL FACILITIES HOT WATER UNIT IS WORKING PROPERLY.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK TEMPERATURE IS TOO LOW.
Location: Kitchen
Equipment: Hand sink
- Three bay wash temperature (corrected on site)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: EMPLOYEE WASHING DISHES IN THE THREE BAY SINK WITH NO HOT WATER. WATER TEMPERATURE SHOULD AT LEAST BE AT 110 DEGREES TO WASH THE DISHES. DISCONTINUE WASHING DISHES UNITL HOT WATER TANK HAS REBOUND AND THEN WASH DISHES.
Location: Kitchen
Equipment: 3-bay
|
03/07/2014 | Illness Complaint Recheck |
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER HEATER NOT PROVIDING AN ADEQUATE SUPPLY OF HOT WATER FOR HAND WASHING
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING LEAKING AT THE HAND SINK NEAR THE OFFICE.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. PLEASE PROVIDE AN ADEQUATE SUPPLY OF HOT WATER TO MEET THE FACILITY OPERATIONS DEMAND ASAP. NO DISHWASHING OR FOOD PREP SHALL BE PERFORMED UNTIL FACILITIES HOT WATER UNIT IS WORKING PROPERLY.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: 1. PLEASE PROVIDE AN ADEQUATE SUPPLY OF HOT WATER TO MEET THE FACILITY OPERATIONS DEMAND ASAP. NO DISHWASHING OR FOOD PREP SHALL BE PERFORMED UNTIL FACILITIES HOT WATER UNIT IS WORKING PROPERLY.
Location: Kitchen
Equipment: 3-bay
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HAND SINK TEMPERATURE IS TOO LOW.
Location: Kitchen
Equipment: Hand sink
- Three bay wash temperature (corrected on site)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: EMPLOYEE WASHING DISHES IN THE THREE BAY SINK WITH NO HOT WATER. WATER TEMPERATURE SHOULD AT LEAST BE AT 110 DEGREES TO WASH THE DISHES. DISCONTINUE WASHING DISHES UNITL HOT WATER TANK HAS REBOUND AND THEN WASH DISHES.
Location: Kitchen
Equipment: 3-bay
|
03/06/2014 | Illness Complaint |
- 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: Floor behide the metal storage shelves is soiled. Please clean area more frequently.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The side surfaces of the stove, frier, and make table cooler are soiled from accmulated grease, food debris, and residue. Please clean these area more frequently when contamination occurs.
Location: Kitchen (front)
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: The side surfaces of the stove, frier, and make table cooler are soiled from accmulated grease, food debris, and residue. Please clean these area more frequently when contamination occurs.
Location: Kitchen (front)
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Plastic kickplate is soiled . Please clean
Location: Kitchen
Equipment: Ice machine
|
10/29/2013 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL EMPLOYEE'S HANDLING FOOD MUST WEAR HAIR RESTRAINTS. INCLUDING MANAGER
|
03/25/2013 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Employee used the hand sink to fill a pitcher full water .
Location: Kitchen
Equipment: Hand sink
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Plastic piece on beverage equipment was moldy2. Ice machine kit plate was moldy.Please clean and sanitize more frequently..
Location: Dining room
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Plastic piece on beverage equipment was moldy2. Ice machine kit plate was moldy.Please clean and sanitize more frequently..
Location: Kitchen
Equipment: Ice machine
|
09/17/2012 | 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: Salsa made fresh this morning was not at 41 degrees. Please ice container. cos
Location: Kitchen (front)
Equipment: Cold top
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Employee was filling a container full of water from the hand sink. Please ensure employee's are not using the hand sink for purposes other than hand washing. Cos
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: Maintain sanitizer buckets at the proper concentration
Location: Kitchen
|
03/13/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salsa made fresh this morning was not at 41 degrees. Please ice container. cos
Location: Kitchen (front)
Equipment: Cold top
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Employee was filling a container full of water from the hand sink. Please ensure employee's are not using the hand sink for purposes other than hand washing. Cos
Location: Kitchen
Equipment: Hand sink
- 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: Maintain sanitizer buckets at the proper concentration
Location: Kitchen
|
03/05/2012 | Routine |
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