- No hand washing (when) (corrected)
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. Food handler did not wash hands before putting on gloves to handle food. You must wash your hands at approved hand sink before any food prep is done. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in back kitchen area soiled. Clean.
Location: Back room
Equipment: Hand sink
- Glove use (Non-Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler did not wash hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- 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: 1. Wet mops not hung up. Hang up all wet mops to dry between use.
Location: Back room
- 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: 1. Wet mops not hung up. Hang up all wet mops to dry between use.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at back kitchen area hand sink. Provide hand soap at all times.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Back room
Equipment: 3-bay
|
07/18/2014 | Recheck |
- No hand washing (when)
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. Food handler did not wash hands before putting on gloves to handle food. You must wash your hands at approved hand sink before any food prep is done. Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in back kitchen area soiled. Clean.
Location: Back room
Equipment: Hand sink
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Food handler did not wash hands before putting on gloves to handle food items. You must wash hands at approved hand sink with soap and water before putting on gloves to handle food items.
- 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: 1. Wet mops not hung up. Hang up all wet mops to dry between use.
Location: Back room
- 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: 1. Wet mops not hung up. Hang up all wet mops to dry between use.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at back kitchen area hand sink. Provide hand soap at all times.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean
Location: Back room
Equipment: 3-bay
|
07/11/2014 | Routine |
- 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: 1. Access to hand sink in back area by three bay sink blocked by items. Remove all items from in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in back kitchen area soiled. Clean
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee personal items stored on top of box of candy by small coke dispencer in kitchen area. Remove all personal items. Store personal item(s) away from food and food related articles.
Location: Kitchen
- 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: 1. Ice scoop stored on top of ice machine. Remove and store in approved manner.
Location: Back room
- 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: 1. Several wet mops not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Walk-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.
Comments: 1. Thermometer missing inside of small reach in cooler below cooking ovens. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all three compartments. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK. 1. WASH --------- 2. RINSE ---------- 3 SANITIZE. ----------- AIR DRY.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Clean.
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean and sanitize. ( remove lime build up )
Location: Kitchen (back)
Equipment: 3-bay
|
01/13/2014 | Recheck |
- 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: 1. Access to hand sink in back area by three bay sink blocked by items. Remove all items from in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in back kitchen area soiled. Clean
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee personal items stored on top of box of candy by small coke dispencer in kitchen area. Remove all personal items. Store personal item(s) away from food and food related articles.
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: 1. Ice scoop stored on top of ice machine. Remove and store in approved manner.
Location: Back room
- 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. Several wet mops not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Walk-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.
Comments: 1. Thermometer missing inside of small reach in cooler below cooking ovens. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all three compartments. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK. 1. WASH --------- 2. RINSE ---------- 3 SANITIZE. ----------- AIR DRY.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Clean.
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean and sanitize. ( remove lime build up )
Location: Kitchen (back)
Equipment: 3-bay
|
01/10/2014 | Recheck |
- 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: 1. Access to hand sink in back area by three bay sink blocked by items. Remove all items from in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in back kitchen area soiled. Clean
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee personal items stored on top of box of candy by small coke dispencer in kitchen area. Remove all personal items. Store personal item(s) away from food and food related articles.
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: 1. Ice scoop stored on top of ice machine. Remove and store in approved manner.
Location: Back room
- 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. Several wet mops not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Walk-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.
Comments: 1. Thermometer missing inside of small reach in cooler below cooking ovens. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all three compartments. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK. 1. WASH --------- 2. RINSE ---------- 3 SANITIZE. ----------- AIR DRY.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Clean.
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean and sanitize. ( remove lime build up )
Location: Kitchen (back)
Equipment: 3-bay
|
01/06/2014 | Recheck |
- 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: 1. Access to hand sink in back area by three bay sink blocked by items. Remove all items from in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in back kitchen area soiled. Clean
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee personal items stored on top of box of candy by small coke dispencer in kitchen area. Remove all personal items. Store personal item(s) away from food and food related articles.
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: 1. Ice scoop stored on top of ice machine. Remove and store in approved manner.
Location: Back room
- 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. Several wet mops not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Walk-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.
Comments: 1. Thermometer missing inside of small reach in cooler below cooking ovens. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all three compartments. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK. 1. WASH --------- 2. RINSE ---------- 3 SANITIZE. ----------- AIR DRY.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Clean.
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean and sanitize. ( remove lime build up )
Location: Kitchen (back)
Equipment: 3-bay
|
12/30/2013 | Recheck |
- 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: 1. Access to hand sink in back area by three bay sink blocked by items. Remove all items from in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in back kitchen area soiled. Clean
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee personal items stored on top of box of candy by small coke dispencer in kitchen area. Remove all personal items. Store personal item(s) away from food and food related articles.
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: 1. Ice scoop stored on top of ice machine. Remove and store in approved manner.
Location: Back room
- 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. Several wet mops not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions Under shelving coke in box is stored. Below three bay sink, below hand sink by three bay snk,by and under ice machine. . Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Walk-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.
Comments: 1. Thermometer missing inside of small reach in cooler below cooking ovens. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all three compartments. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK. 1. WASH --------- 2. RINSE ---------- 3 SANITIZE. ----------- AIR DRY.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Clean.
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean and sanitize. ( remove lime build up )
Location: Kitchen (back)
Equipment: 3-bay
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12/19/2013 | Recheck |
- 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: 1. Access to hand sink in back area by three bay sink blocked by items. Remove all items from in front of hand sink so as to provide easy access for hand washing.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. Hand sink in back kitchen area soiled. Clean
Location: Kitchen
Equipment: Hand sink
- 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: 1. Employee personal items stored on prep table with small coke dispencer in kitchen area. Remove all personal items.
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: 1. Ice scoop stored on top of ice machine. Remove and store in approved manner.
Location: Back room
- 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. Several wet mops not hung up. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions. Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions. Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Kitchen (back)
- 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. Wall space soiled behind mop sink. Clean all soiled wall space. 2. Floor space soiled throughout back kitchen area below all sheving and equipment and along all wall and floor junctions. Clean all soiled floor space. 3. Floor space soiled throughout walk in cooler under all shelving and along wall and floor junctions. Clean all soiled floor space.
Location: Walk-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.
Comments: 1. Thermometer missing inside of small reach in cooler below cooking ovens. Provide.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Two drain stops missing at three bay sink. Provide drain stops for all three compartments. NOTE > SET THREE BAY SINK UP USING ALL THREE COMPARTMENTS OF SINK. 1. WASH --------- 2. RINSE ---------- 3 SANITIZE. ----------- AIR DRY.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink soiled. Clean.
Location: Kitchen (back)
Equipment: Mop sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in back area by three bay sink. Provide towels at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: 3-bay
|
12/12/2013 | Routine |
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean sink.
Location: Back room
Equipment: 3-bay
|
06/20/2013 | Routine |
- 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 soield in back three bay sink area. Clean floor.
Location: Kitchen
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen
Equipment: 3-bay
|
12/14/2012 | Routine |
- Floors, walls, ceilings cleanability (corrected)
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.
Comments: 1. Install all ceiling tiles in the pizza prep area.2. Paint the wall across from the mop sink.
- Floors, walls, ceilings cleanability (corrected)
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.
Comments: 1. Install all ceiling tiles in the pizza prep area.2. Paint the wall across from the mop sink.
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Under the new front counter and in the pizza prep area.
- 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 a thermometer for the upright glass front cooler.
|
10/17/2012 | Pre-Licensing Recheck |
- 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.
Comments: 1. Install all ceiling tiles in the pizza prep area.2. Paint the wall across from the mop sink.
- 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.
Comments: 1. Install all ceiling tiles in the pizza prep area.2. Paint the wall across from the mop sink.
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: Under the new front counter and in the pizza prep area.
- 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 a thermometer for the upright glass front cooler.
|
10/16/2012 | Pre-Licensing |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Three bay area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Keep the dumpster lids closed.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: There are missing baseboard tiles below the soft drink machines on the sales floor.
Location: Sales floor
- 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: The floors in the back storage area are soiled. Look into replacing the floor tiles if the floor cannot be cleaned.
Location: Dry storage
|
06/18/2012 | Routine |
- 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 the floors in the back especially below equipment like the ice machine, Pepsi machine etc.2) Sweep the floors in the walk in coolers, especially below the shelves.
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 the floors in the back especially below equipment like the ice machine, Pepsi machine etc.2) Sweep the floors in the walk in coolers, especially below the shelves.
Location: Walk-in cooler
|
05/17/2012 | Pre-Licensing |
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