- 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.
Location: Bakery area
Equipment: Can opener
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bakery area
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF BAKERY DRY STORAGE ROOM.
Location: Bakery area
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF BAKERY DRY STORAGE ROOM.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LIGHT FIXTURE/VALACE AT CEILING OF BAKERY DRY STORAGE ROOM.
Location: Bakery area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LIGHT FIXTURE/VALACE AT CEILING OF BAKERY DRY STORAGE ROOM.
Location: Dry storage
- 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 NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT (CURRENT STRIPS ARE DAMAGED).
Location: Bakery area
Equipment: 3-bay
|
11/06/2014 | 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.
Location: Bakery area
Equipment: Can opener
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Location: Bakery area
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF BAKERY DRY STORAGE ROOM.
Location: Bakery area
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT CEILING OF BAKERY DRY STORAGE ROOM.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LIGHT FIXTURE/VALACE AT CEILING OF BAKERY DRY STORAGE ROOM.
Location: Bakery area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LIGHT FIXTURE/VALACE AT CEILING OF BAKERY DRY STORAGE ROOM.
Location: Dry storage
- 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 NEW CHEMICAL SANITIZER TEST STRIPS FOR QUAT (CURRENT STRIPS ARE DAMAGED).
Location: Bakery area
Equipment: 3-bay
|
10/29/2014 | Routine |
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
Location: Bakery area
- 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: Bakery area
|
02/26/2014 | Recheck |
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL FIRE-EXTINGUISHERS SERVICED, INSPECTED, AND RE-TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.(LAST INSPECTED IN JANUARY OF 2013)
Location: Bakery area
- 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: Bakery area
|
02/19/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT DRY STORAGE ROOM CEILING AND AT WALK-IN-COOLER WHERE BAGLES ARE STORED (MOISTURE BUILD-UP IN LIGHT FIXTURE).
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT DRY STORAGE ROOM CEILING AND AT WALK-IN-COOLER WHERE BAGLES ARE STORED (MOISTURE BUILD-UP IN LIGHT FIXTURE).
Location: Walk-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 THE FOLLOWING:-SOILED WALK-IN-BAKERY COOLER FANGUARDS (WHERE BAGELS ARE STORED).
Location: Walk-in cooler
|
06/18/2013 | 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: ENSURE THAT RINSE WATER IS MAINTAINED AT 110 F AND SANITIZER WATER TEMPERATURE IS MAINTAINED AT 75 F OR BELOW (COOL OR LUKEWARM WATER TEMPERATURE).
Location: Bakery area
Equipment: 3-bay
- 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 CELL PHONE STORED ON BAKERY PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Bakery area
- 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 CELL PHONE STORED ON BAKERY PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAKERY CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Bakery area
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR BAKERY WALK-IN-COOLER DOOR NEAR EMPLOYEE RESTROOM TO ENSURE COMPLETE PROPER SELF-CLOSURE. PROVIDE AT LEAST 3 STOPPERS FOR 3-BAY SINK; DISCONTINUE USE OF LIDS.
Location: Bakery area
Equipment: Walk in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR BAKERY WALK-IN-COOLER DOOR NEAR EMPLOYEE RESTROOM TO ENSURE COMPLETE PROPER SELF-CLOSURE. PROVIDE AT LEAST 3 STOPPERS FOR 3-BAY SINK; DISCONTINUE USE OF LIDS.
Location: Bakery area
Equipment: 3-bay
|
01/18/2013 | 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: ENSURE THAT RINSE WATER IS MAINTAINED AT 110 F AND SANITIZER WATER TEMPERATURE IS MAINTAINED AT 75 F OR BELOW (COOL OR LUKEWARM WATER TEMPERATURE).
Location: Bakery area
Equipment: 3-bay
- 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 CELL PHONE STORED ON BAKERY PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Bakery area
- 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 CELL PHONE STORED ON BAKERY PREP TABLE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BAKERY CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Bakery area
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR BAKERY WALK-IN-COOLER DOOR NEAR EMPLOYEE RESTROOM TO ENSURE COMPLETE PROPER SELF-CLOSURE. PROVIDE AT LEAST 3 STOPPERS FOR 3-BAY SINK; DISCONTINUE USE OF LIDS.
Location: Bakery area
Equipment: Walk in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR BAKERY WALK-IN-COOLER DOOR NEAR EMPLOYEE RESTROOM TO ENSURE COMPLETE PROPER SELF-CLOSURE. PROVIDE AT LEAST 3 STOPPERS FOR 3-BAY SINK; DISCONTINUE USE OF LIDS.
Location: Bakery area
Equipment: 3-bay
|
01/11/2013 | Routine |
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE APPROVED FOOD-GRADE SCOOPS WITH HANDLE TO DISPENSE OUT FOODS PROPERLY; DISCONTINUE USING SINGLE-SERVICE ITEMS OR PLASTIC BOWLS.
Location: Kitchen
Equipment: Bulk food containers
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAKERY WALK-IN-COOLER WHERE NEEDED.
Location: Walk-in cooler
|
07/03/2012 | Recheck |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: PROVIDE APPROVED FOOD-GRADE SCOOPS WITH HANDLE TO DISPENSE OUT FOODS PROPERLY; DISCONTINUE USING SINGLE-SERVICE ITEMS OR PLASTIC BOWLS.
Location: Kitchen
Equipment: Bulk food containers
- Three bay wash temperature (corrected on site)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen
Equipment: 3-bay
- 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: KEEP FOOD BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES AT BAKERY WALK-IN-COOLER WHERE NEEDED.
Location: Walk-in cooler
|
06/26/2012 | Routine |
| No violation noted during this evaluation. | 02/01/2012 | Super Bowl Routine |
- 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: HOT WATER AT BAKERY PREP LOCATION AND RESTROOM HANDSINK IS TOO HOT (CURRENTLY AT 140 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES.REPAIR AND/OR ADJUST PROPERLY.
Location: Bakery area
Equipment: Hand sink
- 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: HOT WATER AT BAKERY PREP LOCATION AND RESTROOM HANDSINK IS TOO HOT (CURRENTLY AT 140 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES.REPAIR AND/OR ADJUST PROPERLY.
Location: Prep area
- 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: HOT WATER AT BAKERY PREP LOCATION AND RESTROOM HANDSINK IS TOO HOT (CURRENTLY AT 140 F); MAINTAIN HOT WATER AT ALL HANDSINKS AT 100 F - 120 F AT ALL TIMES.REPAIR AND/OR ADJUST PROPERLY.
Location: Restroom
Equipment: Hand sink
- 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.
Location: Chemical room
|
01/23/2012 | Routine |
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