- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE STORED WITH CLEAN UTENSILS AND SPRINKLES. MANAGER MOVED DURING INSPECTION
Location: Bakery area
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Bakery area
Equipment: Dishmachine
- 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: ORANGE MICROFIBER TOWEL INSIDE HANDSINK IN CHICKEN ROTESSERIE SECTION. MANAGER REMOVED DURING INSPECTION
Location: Deli area
Equipment: Hand sink
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: CHICKEN COOLER THERMOMETER READS -40 F. REPLACE OR REPAIR
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 08/26/14:DISHMACHINE NOT REACHING 150 F
Location: Bakery area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE ICE MACHINE - SHOWED MANAGER WHERE TO CLEAN
Location: Back room
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: CAFE BACK ROOM LIGHT MISSING LIGHT GUARD
Location: Kitchen
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08/28/2014 | Recheck |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE STORED WITH CLEAN UTENSILS AND SPRINKLES. MANAGER MOVED DURING INSPECTION
Location: Bakery area
- Sanitizing exposure time or 160 degrees (corrected)
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Bakery area
Equipment: Dishmachine
- 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: ORANGE MICROFIBER TOWEL INSIDE HANDSINK IN CHICKEN ROTESSERIE SECTION. MANAGER REMOVED DURING INSPECTION
Location: Deli area
Equipment: Hand sink
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: CHICKEN COOLER THERMOMETER READS -40 F. REPLACE OR REPAIR
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: 08/26/14:DISHMACHINE NOT REACHING 150 F
Location: Bakery area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE ICE MACHINE - SHOWED MANAGER WHERE TO CLEAN
Location: Back room
Equipment: Ice machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: CAFE BACK ROOM LIGHT MISSING LIGHT GUARD
Location: Kitchen
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08/26/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICAL SPRAY BOTTLE STORED WITH CLEAN UTENSILS AND SPRINKLES. MANAGER MOVED DURING INSPECTION
Location: Bakery area
- Sanitizing exposure time or 160 degrees
Hot water sanitizing exposure time or temperature is insufficient.
Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
Location: Bakery area
Equipment: Dishmachine
- 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: ORANGE MICROFIBER TOWEL INSIDE HANDSINK IN CHICKEN ROTESSERIE SECTION. MANAGER REMOVED DURING INSPECTION
Location: Deli area
Equipment: Hand sink
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: CHICKEN COOLER THERMOMETER READS -40 F. REPLACE OR REPAIR
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE ICE MACHINE - SHOWED MANAGER WHERE TO CLEAN
Location: Back room
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: CAFE BACK ROOM LIGHT MISSING LIGHT GUARD
Location: Kitchen
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08/18/2014 | Routine |
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials.
Comments: 1. HOME-USE-ONLY CAN OF RAID IN JANITORIAL AREA. DISCARD. OBTAIN PRODUCT APPROVED FOR COMMERCIAL USE. FOLLOW LABEL INSTRUCTIONS WHEN USING PESTICIDES.
Location: Chemical room
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. BAKERY EMPLOYEE PUT ON GLOVES WITHOUT WASHING HANDS FIRST. ALWAYS WASH HANDS BEFORE PUTTING ON GLOVES.
- 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: 1. MOPS IN JANITORIAL AREA STORED WET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Chemical room
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02/14/2014 | Routine |
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 7 - Removed off shelving
Location: Sales floor
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dataplate wash temperature 150 F mininum- Placed work order with contractor Lees
Location: Bakery area
Equipment: Dishmachine
- 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: Pizza Area - Cooler below ice cream machine
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Rotissierie Handsink
Location: Kitchen (back)
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08/05/2013 | Recheck |
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 7 - Removed off shelving
Location: Sales floor
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dataplate wash temperature 150 F mininum- Placed work order with contractor Lees
Location: Bakery area
Equipment: Dishmachine
- 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: Pizza Area - Cooler below ice cream machine
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Rotissierie Handsink
Location: Kitchen (back)
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07/29/2013 | Recheck |
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 7 - Removed off shelving
Location: Sales floor
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dataplate wash temperature 150 F mininum- Placed work order with contractor Lees
Location: Bakery area
Equipment: Dishmachine
- 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: Pizza Area - Cooler below ice cream machine
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Rotissierie Handsink
Location: Kitchen (back)
|
07/15/2013 | Recheck |
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 7 - Removed off shelving
Location: Sales floor
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dataplate wash temperature 150 F mininum- Placed work order with contractor Lees
Location: Bakery area
Equipment: Dishmachine
- 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: Pizza Area - Cooler below ice cream machine
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Rotissierie Handsink
Location: Kitchen (back)
|
06/14/2013 | Recheck |
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: Dented cans x 7 - Removed off shelving
Location: Sales floor
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Dataplate wash temperature 150 F mininum- Placed work order with contractor Lees
Location: Bakery area
Equipment: Dishmachine
- 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: Pizza Area - Cooler below ice cream machine
Location: Kitchen (front)
Equipment: Prep Top Cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Rotissierie Handsink
Location: Kitchen (back)
|
06/07/2013 | Routine |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Observed employee not handwashing before putting on gloves.
- 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: Rotessirie chicken section handsink had a thermometer and plastic tubing inside. Do not place stuff inside handsink.
Location: Deli area
Equipment: Hand sink
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01/25/2013 | Routine |
- 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.
Comments: CAFE - MOP INSIDE MOP BUCKET
Location: Deli area
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09/17/2012 | Recheck |
- 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.
Comments: CAFE - MOP INSIDE MOP BUCKET
Location: Deli area
|
09/07/2012 | 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: GNAT/FLY NOTED IN ONE BOX OF ARTISAN FRESH APPLE LATTICE PIE--PIE WAS PULLED FROM CUSTOMER PURCHASE AND DISCARDED.
Location: Sales floor
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08/01/2012 | Non-Illness Complaint Recheck |
- Pests/rodents (corrected on site)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNAT/FLY NOTED IN ONE BOX OF ARTISAN FRESH APPLE LATTICE PIE--PIE WAS PULLED FROM CUSTOMER PURCHASE AND DISCARDED.
Location: Sales floor
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07/25/2012 | Non-Illness Complaint |
- 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: The sausage on the pizza cooler is 45-46 F (43-44 F inside).
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The bakery dish machine reached 165 F on the rinse cycle on the second run.
Location: Bakery area
Equipment: Dishmachine
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Data plate requires a wash temperature of 150 F. Wash temperature reached 125-130F.
Location: Bakery area
- Temperature measuring device
Warewashing machine not equipped with temperature measuring device.
Correction: Provide temperature measuring device.
Comments: Please repair wash temperature guage on dish machine.
Location: Dish machine area
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05/17/2012 | Recheck |
- 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: The sausage on the pizza cooler is 45-46 F (43-44 F inside).
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The bakery dish machine reached 165 F on the rinse cycle on the second run.
Location: Bakery area
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Data plate requires a wash temperature of 150 F. Wash temperature reached 125-130F.
Location: Bakery area
|
05/10/2012 | Recheck |
- 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: The sausage on the pizza cooler is 45-46 F (43-44 F inside).
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The bakery dish machine reached 165 F on the rinse cycle on the second run.
Location: Bakery area
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Data plate requires a wash temperature of 150 F. Wash temperature reached 125-130F.
Location: Bakery area
|
05/01/2012 | 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: The sausage on the pizza cooler is 45-46 F (43-44 F inside).
Location: Kitchen
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: The bakery dish machine reached 165 F on the rinse cycle on the second run.
Location: Bakery area
Equipment: Dishmachine
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: Data plate requires a wash temperature of 150 F. Wash temperature reached 125-130F.
Location: Bakery area
|
04/24/2012 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Chicken sandwich held at 121 degrees F, the very back sandwich. The rest temped 135+ degrees F. the sandwich was voluntarily discarded.
Location: Kitchen
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 3 cans of pineapple chunks dented on the seal at the top of the can.
Location: Sales floor
- 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: Coats stored on racks with food in the back room.Coats stored in the walk-in cooler on a cart of food.Employee's water bottle stored on shelf with food in the walk-in freezer.
Location: Back room
- 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: Coats stored on racks with food in the back room.Coats stored in the walk-in cooler on a cart of food.Employee's water bottle stored on shelf with food in the walk-in freezer.
Location: Walk-in cooler
- 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: Coats stored on racks with food in the back room.Coats stored in the walk-in cooler on a cart of food.Employee's water bottle stored on shelf with food in the walk-in freezer.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please wipe down the light shields under the pizza oven's exhaust hood. Dust/build-up is accumulating and could fall onto uncovered pizza.
Location: Kitchen
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12/29/2011 | Routine |
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