Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. Correction: Plumbing system(s) shall be repaired and maintained. Comments: 1. Water leaking from saniitzer unit mounted on wall above three bay sink. Repair. Location: Kitchen Equipment: 3-bay
11/26/2013
Routine
No violation noted during this evaluation.
06/21/2013
Routine
No violation noted during this evaluation.
01/30/2013
Routine
Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: Utensils used with the rinser in the front sink must be washed, rinsed and sanitized at least every 4 hours. Location: Service counter
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: There was no sanitizer detected in wet towel containers. Also there was little to no liquid in the containers. Provide sanitizer at 50-100 ppm chlorine or 200 ppm Quat. There must be enough liquid in the containers to cover all portions of the towels. Location: Service counter
07/17/2012
Recheck
Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination. Comments: Utensils used with the rinser in the front sink must washed, rinsed and sanitized at least every 4 hours. Location: Service counter
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: There was no sanitizer detected in wet towel containers. Also there was little to no liquid in the containers. Provide sanitizer at 50-100 ppm chlorine or 200 ppm Quat. There must be enough liquid in the containers to cover all portions of the towels. Location: Service counter
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