- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor under dish machine and under chemical buckets2. Clean floor under 3-bay and adjacent equipment rack
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor under dish machine and under chemical buckets2. Clean floor under 3-bay and adjacent equipment rack
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean soil/lime build-up from top and sides of dish machine.
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at hand sink behind coffee counter
Location: Service counter
Equipment: Hand sink
|
11/07/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Employee listed is no longer with company; manager on duty here is a floater and not sure who current food handler is at this location. Please fax copy of current certification to Jessica Welch at 317-221-3070, e-mail a copy to jwelch@hhcorp.org, or call inspector directly at 317-221-5837 to discuss options if no certified food handler is currently on staff.
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Fly trap located directly over hand sink in dishwashing area for yogurt shop. CORRECTED ON SITE by removing it, thank you. Place insect control devices where they will not potentially come into contact with food, clean dishware, or clean hands.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil on top of dish machine, clean and de-lime,
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Hand soap empty at hand sink behind counter. CORRECTED ON SITE, thank you.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoops stored on clean towel on ice machine. Discontinue, store ice scoops handle up in clean container to avoid inadvertant bare hand contact with ice. CORRECTED ON SITE, thanks.
Location: Service counter
Equipment: -
|
03/03/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Employee listed is no longer with company; manager on duty here is a floater and not sure who current food handler is at this location. Please fax copy of current certification to Jessica Welch at 317-221-3070, e-mail a copy to jwelch@hhcorp.org, or call inspector directly at 317-221-5837 to discuss options if no certified food handler is currently on staff.
- Insect control device/installation (corrected on site)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: Fly trap located directly over hand sink in dishwashing area for yogurt shop. CORRECTED ON SITE by removing it, thank you. Place insect control devices where they will not potentially come into contact with food, clean dishware, or clean hands.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soil on top of dish machine, clean and de-lime,
Location: Dish machine area
Equipment: Dishmachine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Hand soap empty at hand sink behind counter. CORRECTED ON SITE, thank you.
Location: Service counter
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoops stored on clean towel on ice machine. Discontinue, store ice scoops handle up in clean container to avoid inadvertant bare hand contact with ice. CORRECTED ON SITE, thanks.
Location: Service counter
Equipment: -
|
02/17/2014 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. REMOVE SPRAY FOAM FROM AROUND PLUMBING AND SEAL PIPES USING APPROPRIATE PLUMBING RINGS.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. ROOM WITH 3-BAY SINK - RESEAL COVE MOLDING TO WALL AND COVER ELECTRICAL.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal hand sink and dish machine drain board to wall.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal hand sink and dish machine drain board to wall.
Location: Kitchen
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Re-install light guard on light located over yogurt machines.
Location: Sales floor
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Re-install light guard on light located over yogurt machines.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR FAUCET.
Location: Emp restroom
Equipment: Hand sink
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Location: Emp restroom
|
08/20/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES BY DISHMACHINE. CLEAN DRAIN. KEEP TOWELS IN CLOSED CONTAINER AND EMPTY MORE FREQUENTLY.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. REMOVE SPRAY FOAM FROM AROUND PLUMBING AND SEAL PIPES USING APPROPRIATE PLUMBING RINGS.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. ROOM WITH 3-BAY SINK - RESEAL COVE MOLDING TO WALL AND COVER ELECTRICAL.
- 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. CLEAN FLOOR IN WALK IN COOLER AND NEAR 3-BAY/HAND SINK.
Location: Walk-in cooler
- 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. CLEAN FLOOR IN WALK IN COOLER AND NEAR 3-BAY/HAND SINK.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Sales floor
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR FAUCET.
Location: Emp restroom
Equipment: Hand sink
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance. KEEP DOOR CLOSED AND PROVIDE SELF-CLOSING DEVICE.
Location: Emp restroom
|
08/06/2013 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES BY DISHMACHINE. CLEAN DRAIN. KEEP TOWELS IN CLOSED CONTAINER AND EMPTY MORE FREQUENTLY.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable. REMOVE SPRAY FOAM FROM AROUND PLUMBING AND SEAL PIPES USING APPROPRIATE PLUMBING RINGS.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. ROOM WITH 3-BAY SINK - RESEAL COVE MOLDING TO WALL AND COVER ELECTRICAL.
- 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. CLEAN FLOOR IN WALK IN COOLER AND NEAR 3-BAY/HAND SINK.
Location: Walk-in cooler
- 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. CLEAN FLOOR IN WALK IN COOLER AND NEAR 3-BAY/HAND SINK.
Location: Kitchen (back)
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Location: Kitchen
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Sales floor
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Back room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PLEASE REPAIR FAUCET.
Location: Emp restroom
Equipment: Hand sink
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance. KEEP DOOR CLOSED AND PROVIDE SELF-CLOSING DEVICE.
Location: Emp restroom
|
07/30/2013 | Routine |
- 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). INSECTICIDE STORED ABOVE APRONS, ETC.. CHEMICALS STORED ON ICE MACHINE SANDWICH AREA.
Location: Kitchen (back)
- 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). INSECTICIDE STORED ABOVE APRONS, ETC.. CHEMICALS STORED ON ICE MACHINE SANDWICH AREA.
Location: Main kitchen
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. WHEREVER MISSING OR FALLING FROM WALL.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. MISSING FLOOR TILES, ETC..
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALLS WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) DIPPER WELLS IN DISREPAIR.
Location: Kitchen
Equipment: Dipper well
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. SCOOPS STORED IN CONTAINER OF WATER. DISCONTINUE.
Location: Kitchen
|
01/25/2013 | Recheck |
- Toxic material(s) separation
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). INSECTICIDE STORED ABOVE APRONS, ETC.. CHEMICALS STORED ON ICE MACHINE SANDWICH AREA.
Location: Kitchen (back)
- Toxic material(s) separation
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). INSECTICIDE STORED ABOVE APRONS, ETC.. CHEMICALS STORED ON ICE MACHINE SANDWICH AREA.
Location: Main kitchen
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding. WHEREVER MISSING OR FALLING FROM WALL.
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair. MISSING FLOOR TILES, ETC..
Location: Dish machine area
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed. RESEAL ALL SINKS TO WALLS WITH SILICONE SEALER, AS APPLICABLE.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Dish machine area
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1) DIPPER WELLS IN DISREPAIR.
Location: Kitchen
Equipment: Dipper well
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. SCOOPS STORED IN CONTAINER OF WATER. DISCONTINUE.
Location: Kitchen
|
01/18/2013 | 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. SMALL FLIES THROUGHOUT. PEST CONTROL CALLED ACCORDING TO MANAGER.
Location: Kitchen
- 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. IN PLACE SANITIZER TOO STRONG. USE TEST STRIPS.
Location: Kitchen
- 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 MOPS TO DRY WHEN NOT IN USE.
Location: Back room
- 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. PROVIDE IN ALL COOLERS. EX. CHEESECAKE AND 2-GLASS DOOR COOLERS.
Location: Service counter
Equipment: Reach in cooler
- 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. PROVIDE IN ALL COOLERS. EX. CHEESECAKE AND 2-GLASS DOOR COOLERS.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. PROVIDE ABOVE SANDWICH AREA.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE TEST STRIPS.
Equipment: Dishmachine
|
08/17/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES THROUGHOUT. PEST CONTROL CALLED ACCORDING TO MANAGER.
Location: Kitchen
- 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. IN PLACE SANITIZER TOO STRONG. USE TEST STRIPS.
Location: Kitchen
- 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 MOPS TO DRY WHEN NOT IN USE.
Location: Back room
- 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. PROVIDE IN ALL COOLERS. EX. CHEESECAKE AND 2-GLASS DOOR COOLERS.
Location: Service counter
Equipment: Reach in cooler
- 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. PROVIDE IN ALL COOLERS. EX. CHEESECAKE AND 2-GLASS DOOR COOLERS.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. PROVIDE ABOVE SANDWICH AREA.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE TEST STRIPS.
Equipment: Dishmachine
|
08/02/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions. SMALL FLIES THROUGHOUT. PEST CONTROL CALLED ACCORDING TO MANAGER.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions. IN PLACE SANITIZER TOO STRONG. USE TEST STRIPS.
Location: Kitchen
- 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. HANG MOPS TO DRY WHEN NOT IN USE.
Location: Back room
- 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. PROVIDE IN ALL COOLERS. EX. CHEESECAKE AND 2-GLASS DOOR COOLERS.
Location: Service counter
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing. PROVIDE IN ALL COOLERS. EX. CHEESECAKE AND 2-GLASS DOOR COOLERS.
Location: Service counter
Equipment: Reach in cooler (2 door)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant. PROVIDE ABOVE SANDWICH AREA.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used. WHITE TEST STRIPS.
Equipment: Dishmachine
|
07/26/2012 | Routine |
| No violation noted during this evaluation. | 07/26/2012 | Non-Illness Complaint |
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, floor soiled.
Location: Walk-in freezer
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications. (120 F to 140 F)
Comments: Note: Dish machine in cafe side of restaurant is working in the correct manner. Until dish machine wash temperature is correct use dish machine in cafe or wash, rinse, sanitize at the 3 bay sink.
Location: Dish machine area
Equipment: Dishmachine
- Thermometer, provided (corrected)
Cold 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.
Location: Dry storage
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold 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.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Repair torn door gasket on door of under counter reach in cooler in prep area of store.
Location: Prep area
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Location: Dry storage
- Food storage (corrected)
Food stored in unprotected manner.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Location: Prep area
|
06/18/2012 | Recheck |
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Observed employee handling ice cream cone with bare hands. Corrected during inspection
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wall repair near cafe side dish machine area.
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, floor soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean. Clean floor of walk in freezer under storage shelving.
Location: Walk-in freezer
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications. (120 F to 140 F)
Comments: Note: Dish machine in cafe side of restaurant is working in the correct manner. Until dish machine wash temperature is correct use dish machine in cafe or wash, rinse, sanitize at the 3 bay sink.
Location: Dish machine area
Equipment: Dishmachine
- Thermometer, provided
Cold 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 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: Upright Continental reach in cooler in dry storage room area; and reach in cooler near ice cream display freezer units in store.
Location: Dry storage
Equipment: Reach in cooler
- Thermometer, provided
Cold 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 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: Upright Continental reach in cooler in dry storage room area; and reach in cooler near ice cream display freezer units in store.
Location: Prep area
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. Repair torn door gasket on door of under counter reach in cooler in prep area of store.
Location: Prep area
Equipment: Reach in cooler
- 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: Block of open chocolate setting on box in dry storage room. Corrected during inspection Several containers of ice cream on the floor in the walk in freezer.
Location: Dry storage
- 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: Block of open chocolate setting on box in dry storage room. Corrected during inspection Several containers of ice cream on the floor 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 soiled utensil drain board of the 3 bay sink; Clean interior storage shelves in cabinet under chocolate system machine in prep area of store.
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize soiled utensil drain board of the 3 bay sink; Clean interior storage shelves in cabinet under chocolate system machine in prep area of store.
Location: Prep area
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06/04/2012 | Routine |
| No violation noted during this evaluation. | 06/04/2012 | Non-Illness Complaint |
- 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: The small 2 door reach in cooler is 48F. Foods were moved.
Location: Kitchen
- 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: Employees did not wash her hands when changing gloves. Always wash your hands before putting on gloves and at each glove change.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: There were no towels for the deli side handsink.
Location: Kitchen
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01/30/2012 | Super Bowl Routine |
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