- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE FOOD AND DRINKS.ENSURE THAT ALL EMPLOYEE DRINKS ARE COVERED WITH LID AND CONTAIN A STRAW.STORE ALL PERSONAL EMPLOYEE FOOD AND DRINKS AWAY FROM FOOD AND SINGLE-SERVICE USE ITEM STORAGE AND PREP AREAS.
Location: -
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. PERSONAL EMPLOYEE DRINKS, FOOD, PURSE, LAPTOP, ETC.DISCONTINUE THIS BEHAVIOR.
Location: -
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: -
- 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 INTERIOR VISIBLE WORKING THERMOMETERS AT COOLER UNITS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THIS STARBUCKS LOCATION AND BETWEEN USE AND SERVICE DURING OPERATION HOURS.CLEAN AND ORGANIZE LOCATION--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR BOTTOM SHELVING COOLER SURFACES IN KITCHEN.
Location: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THIS STARBUCKS LOCATION AND BETWEEN USE AND SERVICE DURING OPERATION HOURS.CLEAN AND ORGANIZE LOCATION--CORRECTED.2) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR BOTTOM SHELVING COOLER SURFACES IN KITCHEN.
Location: Kitchen
Equipment: Reach in cooler
|
10/27/2014 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL EMPLOYEE FOOD AND DRINKS.ENSURE THAT ALL EMPLOYEE DRINKS ARE COVERED WITH LID AND CONTAIN A STRAW.STORE ALL PERSONAL EMPLOYEE FOOD AND DRINKS AWAY FROM FOOD AND SINGLE-SERVICE USE ITEM STORAGE AND PREP AREAS.
Location: -
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: EX. PERSONAL EMPLOYEE DRINKS, FOOD, PURSE, LAPTOP, ETC.DISCONTINUE THIS BEHAVIOR.
Location: -
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Location: -
- 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 INTERIOR VISIBLE WORKING THERMOMETERS AT COOLER UNITS WHERE MISSING.
Location: Service counter
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THIS STARBUCKS LOCATION AND BETWEEN USE AND SERVICE DURING OPERATION HOURS.CLEAN AND ORGANIZE LOCATION.
Location: -
|
10/16/2014 | 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).
Comments: ICE MACHINE CLEANING CHEMICAL BOTTLE STORED ON TOP OF ICE MACHINE NEAR EXPOSED ICE BUCKETS--REMOVE AND DISCONTINUE THIS BEHAVIOR.
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.
Comments: 1) IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.2) NO SANITIZER PRESENT AT KITCHEN 3-BAY SINK DISPENSER. CONTAINER IS EMPTY.
Location: Service counter
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.2) NO SANITIZER PRESENT AT KITCHEN 3-BAY SINK DISPENSER. CONTAINER IS EMPTY.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT HANDSINK.
Location: Kitchen
Equipment: Hand sink
|
06/05/2014 | 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: ICE MACHINE CLEANING CHEMICAL BOTTLE STORED ON TOP OF ICE MACHINE NEAR EXPOSED ICE BUCKETS--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.2) NO SANITIZER PRESENT AT KITCHEN 3-BAY SINK DISPENSER. CONTAINER IS EMPTY.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1) IN-PLACE SANITIZER BUCKET FOR QUAT AT 0 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.2) NO SANITIZER PRESENT AT KITCHEN 3-BAY SINK DISPENSER. CONTAINER IS EMPTY.
Location: Kitchen
Equipment: 3-bay
|
05/29/2014 | 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: ICE MACHINE CLEANING CHEMICAL BOTTLE STORED ON TOP OF ICE MACHINE NEAR EXPOSED ICE BUCKETS--REMOVE AND DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
|
05/20/2014 | Routine |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS LOCATED IN BACK KITCHEN SINK AND SERVICE COUNTER LOCATIONS--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AT APPRORIATE LOCATIONS AWAY FROM FOOD, EQUIPMENT, UTENSILS, FOOD PREP AREAS, ETC.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL EQUIPMENT AND SHELVING.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL EQUIPMENT AND SHELVING.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF SERVICE COUNTER LOCATION AND BACK KITCHEN FLOORS; INCLUDING FLOOR DRAINS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF SERVICE COUNTER LOCATION AND BACK KITCHEN FLOORS; INCLUDING FLOOR DRAINS.
Location: Kitchen
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK BAYS AND DRAINBOARDS.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT BACK KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
|
02/04/2014 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN EMPLOYEE DRINKS LOCATED IN BACK KITCHEN SINK AND SERVICE COUNTER LOCATIONS--DISCONTINUE THIS BEHAVIOR. ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND STRAW AND STORED AT APPRORIATE LOCATIONS AWAY FROM FOOD, EQUIPMENT, UTENSILS, FOOD PREP AREAS, ETC.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL EQUIPMENT AND SHELVING.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL EQUIPMENT AND SHELVING.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF SERVICE COUNTER LOCATION AND BACK KITCHEN FLOORS; INCLUDING FLOOR DRAINS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZNIG OF SERVICE COUNTER LOCATION AND BACK KITCHEN FLOORS; INCLUDING FLOOR DRAINS.
Location: Kitchen
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN 3-BAY SINK BAYS AND DRAINBOARDS.
Location: Kitchen
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR SLOW DRAINAGE AT BACK KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
|
01/23/2014 | Routine |
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
07/25/2013 | Recheck |
- 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.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
07/16/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT FRONT SERVING LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
|
02/15/2013 | Recheck |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET AT FRONT SERVING LINE BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
|
02/07/2013 | 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).
Location: Service counter
- 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: GNATS PRESENT AT BACK MOPSINK/MOP STORAGE LOCATION.
Location: Kitchen
- 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: GNATS PRESENT AT BACK MOPSINK/MOP STORAGE LOCATION.
Location: Back room
- 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: EMPLOYEE PERSONAL FOOD (LUNCH BAG AND ICE CREAM SANDWICHES) STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS; DISCONTINUE THIS BEHAVIOR AND STORE PERSONAL EMPLOYEE FOOD AND ITEMS AT DESIGNATED EMPLOYEE LOCKER/BREAK ROOM AND REFRIGERATION/FREEZER UNITS.EMPLOYEE PERSONAL ITEMS STORED AT FRONT SERVICE COUNTER LOCATION AND WITH DRY STOCK STORAGE--REMOVE.
Location: Kitchen
- 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: EMPLOYEE PERSONAL FOOD (LUNCH BAG AND ICE CREAM SANDWICHES) STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS; DISCONTINUE THIS BEHAVIOR AND STORE PERSONAL EMPLOYEE FOOD AND ITEMS AT DESIGNATED EMPLOYEE LOCKER/BREAK ROOM AND REFRIGERATION/FREEZER UNITS.EMPLOYEE PERSONAL ITEMS STORED AT FRONT SERVICE COUNTER LOCATION AND WITH DRY STOCK STORAGE--REMOVE.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS LOCATED NEAR MOPS AND MOP BUCKETS.
Location: Back room
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS LOCATED NEAR MOPS AND MOP BUCKETS.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR FRONT SERVICE COUNTER HANDSINK PAPERTOWEL DISPENSER.
Location: Service counter
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
|
09/26/2012 | 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).
Location: Service counter
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT AT BACK MOPSINK/MOP STORAGE LOCATION.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS PRESENT AT BACK MOPSINK/MOP STORAGE LOCATION.
Location: Back room
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD (LUNCH BAG AND ICE CREAM SANDWICHES) STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS; DISCONTINUE THIS BEHAVIOR AND STORE PERSONAL EMPLOYEE FOOD AND ITEMS AT DESIGNATED EMPLOYEE LOCKER/BREAK ROOM AND REFRIGERATION/FREEZER UNITS.EMPLOYEE PERSONAL ITEMS STORED AT FRONT SERVICE COUNTER LOCATION AND WITH DRY STOCK STORAGE--REMOVE.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD (LUNCH BAG AND ICE CREAM SANDWICHES) STORED IN KITCHEN REFRIGERATION AND FREEZER UNITS; DISCONTINUE THIS BEHAVIOR AND STORE PERSONAL EMPLOYEE FOOD AND ITEMS AT DESIGNATED EMPLOYEE LOCKER/BREAK ROOM AND REFRIGERATION/FREEZER UNITS.EMPLOYEE PERSONAL ITEMS STORED AT FRONT SERVICE COUNTER LOCATION AND WITH DRY STOCK STORAGE--REMOVE.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS LOCATED NEAR MOPS AND MOP BUCKETS.
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN FLOORS LOCATED NEAR MOPS AND MOP BUCKETS.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR FRONT SERVICE COUNTER HANDSINK PAPERTOWEL DISPENSER.
Location: Service counter
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Service counter
Equipment: Hand sink
|
09/12/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKETS WEAK (BELOW 200 PPM); MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: REPLACE ANY CRACKED ICE SCOOPS WHERE NEEDED.
|
06/04/2012 | Recheck |
- 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.
Comments: IN-PLACE SANITIZER BUCKETS WEAK (BELOW 200 PPM); MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: REPLACE ANY CRACKED ICE SCOOPS WHERE NEEDED.
|
06/01/2012 | Recheck |
- 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.
Comments: IN-PLACE SANITIZER BUCKETS WEAK (BELOW 200 PPM); MAINTAIN IN-PLACE SANITIZER BUCKETS AT 200 PPM FOR QUAT AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: REPLACE ANY CRACKED ICE SCOOPS WHERE NEEDED.
|
05/23/2012 | Routine |
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER WAS TOO STRONG FOR QUAT AT 3-BAY SINK DISPENSER IN KITCHEN (ABOVE 400 PPM); MAINTAIN AT 200 PPM FOR QUAT.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE FREQUENT CLEANING AND SANITIZING OF ALL COUNTER-TOPS AND SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE FREQUENT CLEANING AND SANITIZING OF ALL COUNTER-TOPS AND SHELVING.
Location: Service counter
Equipment: Metal shelving
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
|
02/04/2012 | Super Bowl Recheck |
- 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.
Comments: IN-PLACE SANITIZER WAS TOO STRONG FOR QUAT AT 3-BAY SINK DISPENSER IN KITCHEN (ABOVE 400 PPM); MAINTAIN AT 200 PPM FOR QUAT.
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE FREQUENT CLEANING AND SANITIZING OF ALL COUNTER-TOPS AND SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE FREQUENT CLEANING AND SANITIZING OF ALL COUNTER-TOPS AND SHELVING.
Location: Service counter
Equipment: Metal shelving
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
|
02/01/2012 | Super Bowl Routine |
- 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 INTERIOR VISIBLE WORKING THERMOMETER AT DISPLAY REACH IN COOLER WHERE DRINKS ARE STORED.
Location: Service counter
Equipment: Reach in cooler
|
01/20/2012 | Recheck |
- 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 INTERIOR VISIBLE WORKING THERMOMETER AT DISPLAY REACH IN COOLER WHERE DRINKS ARE STORED.
Location: Service counter
Equipment: Reach in cooler
|
01/11/2012 | Routine |
| No violation noted during this evaluation. | 01/04/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about STARBUCKS COFFEE, 10 S WEST ST, Indianapolis, IN »