- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of cheese below heat lamp in drive through held at 117 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Walk-in cooler
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of cheese below heat lamp in drive through held at 117 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cole slaw held at 48 deg. F. on top of unit due to pan being overfiled. Hold all cold foods at 41 deg. F or below. 2. Small plastic containers of mayo sitting on top of lettuce on top of cold top unit. Do not place on top of lettuce. Mayo will not maintain proper temp sititng on top of lettuce. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cole slaw held at 48 deg. F. on top of unit due to pan being overfiled. Hold all cold foods at 41 deg. F or below. 2. Small plastic containers of mayo sitting on top of lettuce on top of cold top unit. Do not place on top of lettuce. Mayo will not maintain proper temp sititng on top of lettuce. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of milk machine soiled. Clean and sanitize. 2. Cheese machine soiled on cooks line. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of milk machine soiled. Clean and sanitize. 2. Cheese machine soiled on cooks line. Clean and sanitize.
Location: Cook line
- 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: 1. Paper towel wrapped around shake mixer. Remove. Do not place paper towel on mixer. Repair if needed.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over biscuit gravy at 75 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Do not cover foods that you are cooling. Cover foods after they have cooled.
Location: Walk-in cooler
- Food storage (corrected)
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: 1. Bags of ice on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three compartment sink soiled inside. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
|
06/19/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of cheese below heat lamp in drive through held at 117 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Walk-in cooler
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of cheese below heat lamp in drive through held at 117 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cole slaw held at 48 deg. F. on top of unit due to pan being overfiled. Hold all cold foods at 41 deg. F or below. 2. Small plastic containers of mayo sitting on top of lettuce on top of cold top unit. Do not place on top of lettuce. Mayo will not maintain proper temp sititng on top of lettuce. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cole slaw held at 48 deg. F. on top of unit due to pan being overfiled. Hold all cold foods at 41 deg. F or below. 2. Small plastic containers of mayo sitting on top of lettuce on top of cold top unit. Do not place on top of lettuce. Mayo will not maintain proper temp sititng on top of lettuce. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of milk machine soiled. Clean and sanitize. 2. Cheese machine soiled on cooks line. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of milk machine soiled. Clean and sanitize. 2. Cheese machine soiled on cooks line. Clean and sanitize.
Location: Cook line
- 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: 1. Paper towel wrapped around shake mixer. Remove. Do not place paper towel on mixer. Repair if needed.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over biscuit gravy at 75 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Do not cover foods that you are cooling. Cover foods after they have cooled.
Location: Walk-in cooler
- Food storage (corrected)
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: 1. Bags of ice on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three compartment sink soiled inside. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
|
06/12/2014 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of cheese below heat lamp in drive through held at 117 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Walk-in cooler
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of cheese below heat lamp in drive through held at 117 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cole slaw held at 48 deg. F. on top of unit due to pan being overfiled. Hold all cold foods at 41 deg. F or below. 2. Small plastic containers of mayo sitting on top of lettuce on top of cold top unit. Do not place on top of lettuce. Mayo will not maintain proper temp sititng on top of lettuce. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cole slaw held at 48 deg. F. on top of unit due to pan being overfiled. Hold all cold foods at 41 deg. F or below. 2. Small plastic containers of mayo sitting on top of lettuce on top of cold top unit. Do not place on top of lettuce. Mayo will not maintain proper temp sititng on top of lettuce. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of milk machine soiled. Clean and sanitize. 2. Cheese machine soiled on cooks line. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of milk machine soiled. Clean and sanitize. 2. Cheese machine soiled on cooks line. Clean and sanitize.
Location: Cook line
- 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: 1. Paper towel wrapped around shake mixer. Remove. Do not place paper towel on mixer. Repair if needed.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over biscuit gravy at 75 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Do not cover foods that you are cooling. Cover foods after they have cooled.
Location: Walk-in cooler
- Food storage (corrected)
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: 1. Bags of ice on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three compartment sink soiled inside. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
|
06/12/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of cheese below heat lamp in drive through held at 117 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Walk-in cooler
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of cheese below heat lamp in drive through held at 117 deg. F. Hold all hot foods at 135 deg. F. or above.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Potentially hazardous foods on top of cold top cooler held between 47 adn 48 deg. F. Cole slaw and Cottage cheese held at 47 and 48 deg. F. on top of unit. All food items in bottom section of unit and pull out cooler drawers held at 47 to 48 deg. F. Unit has ice built up on cooling unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of mayo sitting on top of lettuce on top of cold top unit. Do not place on top of lettuce. Mayo will not maintain proper temp sititng on top of lettuce. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Potentially hazardous foods on top of cold top cooler held between 47 adn 48 deg. F. Cole slaw and Cottage cheese held at 47 and 48 deg. F. on top of unit. All food items in bottom section of unit and pull out cooler drawers held at 47 to 48 deg. F. Unit has ice built up on cooling unit. Repair unit to a sound working conditon so as to hold all cold foods at 41 deg. F. or below. 2. Small plastic containers of mayo sitting on top of lettuce on top of cold top unit. Do not place on top of lettuce. Mayo will not maintain proper temp sititng on top of lettuce. Hold at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: 1. Dish machine not sanitizing at final rinse. Repair to a sound working condition.
Location: Dish machine area
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of milk machine soiled. Clean and sanitize. 2. Cheese machine soiled on cooks line. Clean and sanitize.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Inside of milk machine soiled. Clean and sanitize. 2. Cheese machine soiled on cooks line. Clean and sanitize.
Location: Cook line
- Unapproved food contact materials
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: 1. Paper towel wrapped around shake mixer. Remove. Do not place paper towel on mixer. Repair if needed.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out on cooks line. Keep all wet towels clean and stored inside of sanitizer water when not in use.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. Left over biscuit gravy at 84 deg. F . inside of walk in cooler due to improper cooling method. Use approved methods to cool all left over hot foods. Hold all cold foods at 41 deg. F. or below. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Location: Walk-in cooler
- 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: 1. Bags of ice on floor of walk in freezer. Remove and store on approved shelving.
Location: Walk-in freezer
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three compartment sink soiled inside. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
|
06/05/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Baked beans held between 127 and 128 deg. F. on cooks line. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 45 deg. F on top of cold top on cooks line. Hold all potentially hazardous foods at 41 deg. F. or below. note> do not overfill pans and use lids to aid in cooling 2. Reach in cooler on cooks line holding potentilly hazardous food items at 46 deg. F. Hold all potentially hazardous foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 45 deg. F on top of cold top on cooks line. Hold all potentially hazardous foods at 41 deg. F. or below. note> do not overfill pans and use lids to aid in cooling 2. Reach in cooler on cooks line holding potentilly hazardous food items at 46 deg. F. Hold all potentially hazardous foods at 41 deg. F or below.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer, Repair leak, remove ice.
Location: Walk-in freezer
- 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.
Comments: 1. Ice scoop stored inside of ice machine with handle touching ice. Store scoop in approved manner.
Location: Kitchen
Equipment: Ice machine
|
11/22/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Baked beans held between 127 and 128 deg. F. on cooks line. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 45 deg. F on top of cold top on cooks line. Hold all potentially hazardous foods at 41 deg. F. or below. note> do not overfill pans and use lids to aid in cooling 2. Reach in cooler on cooks line holding potentilly hazardous food items at 46 deg. F. Hold all potentially hazardous foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 45 deg. F on top of cold top on cooks line. Hold all potentially hazardous foods at 41 deg. F. or below. note> do not overfill pans and use lids to aid in cooling 2. Reach in cooler on cooks line holding potentilly hazardous food items at 46 deg. F. Hold all potentially hazardous foods at 41 deg. F or below.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer, Repair leak, remove ice.
Location: Walk-in freezer
- 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.
Comments: 1. Ice scoop stored inside of ice machine with handle touching ice. Store scoop in approved manner.
Location: Kitchen
Equipment: Ice machine
|
11/15/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Baked beans held between 127 and 128 deg. F. on cooks line. Hold all hot foods at 135 deg. F. or above.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 47 deg. F on top of cold top on cooks line. Hold all potentially hazardous foods at 41 deg. F. or below. note> do not overfill pans and use lids to aid in cooling 2. Reach in cooler on cooks line holding potentilly hazardous food items at 47 to 51 deg. F. Hold all potentially hazardous foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta held at 47 deg. F on top of cold top on cooks line. Hold all potentially hazardous foods at 41 deg. F. or below. note> do not overfill pans and use lids to aid in cooling 2. Reach in cooler on cooks line holding potentilly hazardous food items at 47 to 51 deg. F. Hold all potentially hazardous foods at 41 deg. F or below.
Location: Cook line
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking from cooling unit inside of walk in freezer, Repair leak, remove ice.
Location: Walk-in freezer
- 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.
Comments: 1. Ice scoop stored inside of ice machine with handle touching ice. Store scoop in approved manner.
Location: Kitchen
Equipment: Ice machine
|
11/08/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of shake ice cream freezer soiled. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize. 3. Bottom section of salad reach in cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of shake ice cream freezer soiled. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize. 3. Bottom section of salad reach in cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of shake ice cream freezer soiled. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize. 3. Bottom section of salad reach in cooler on cooks line soiled. Clean.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seals in poor repair on " McCall " two door reach in freezer in shake area. Repair or replace dammaged door seals. 2. Water in bottom section of reach in cooler on end of cooks line by drive through. Repair and clean unit unside.
Location: Kitchen (back)
Equipment: McCall freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seals in poor repair on " McCall " two door reach in freezer in shake area. Repair or replace dammaged door seals. 2. Water in bottom section of reach in cooler on end of cooks line by drive through. Repair and clean unit unside.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside by two bay vegetable prep sink. Clean. CORRECTED 2. Work top behind two bay vegetable prep sink soiled. Clean. CORRECTED 3. Small metal shelf above two bay vegetable prep sink soiled. Clean.
Location: Kitchen (back)
Equipment: -
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen (back)
Equipment: 3-bay
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at hand sink in back kitchen area. Repair faucet.
Location: Kitchen
Equipment: Hand sink
|
05/22/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of shake ice cream freezer soiled. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize. 3. Bottom section of salad reach in cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of shake ice cream freezer soiled. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize. 3. Bottom section of salad reach in cooler on cooks line soiled. Clean.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of shake ice cream freezer soiled. Clean and sanitize. 2. Can opener blade soiled. Clean and sanitize. 3. Bottom section of salad reach in cooler on cooks line soiled. Clean.
Location: Cook line
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seals in poor repair on " McCall " two door reach in freezer in shake area. Repair or replace dammaged door seals. 2. Water in bottom section of reach in cooler on end of cooks line by drive through. Repair and clean unit unside.
Location: Kitchen (back)
Equipment: McCall freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Door seals in poor repair on " McCall " two door reach in freezer in shake area. Repair or replace dammaged door seals. 2. Water in bottom section of reach in cooler on end of cooks line by drive through. Repair and clean unit unside.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside by two bay vegetable prep sink. Clean. 2. Work top behind two bay vegetable prep sink soiled. Clean. 3. Small metal shelf above two bay vegetable prep sink soiled. Clean.
Location: Kitchen (back)
Equipment: -
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
Location: Kitchen (back)
Equipment: 3-bay
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled. Clean.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Faucet leaking at hand sink in back kitchen area. Repair faucet.
Location: Kitchen
Equipment: Hand sink
|
05/15/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta on cold top held at 56 deg. F due to pan being overfilled. Do not overfill pan so as to hold pasta at 41 deg. F or below. NOTE > A LID ON TOP OF PAN OF PASTA WILL AID IN HOLDING AT PROPER TEMPERATURE.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towel sitting out by shake mixer. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit if needed.
Location: Walk-in cooler
- 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 inside. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
|
11/26/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Cooked pasta on cold top held at 56 deg. F due to pan being overfilled. Do not overfill pan so as to hold pasta at 41 deg. F or below. NOTE > A LID ON TOP OF PAN OF PASTA WILL AID IN HOLDING AT PROPER TEMPERATURE.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet towel sitting out by shake mixer. Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice built up on cooling unit inside of walk in freezer. Remove ice and repair unit if needed.
Location: Walk-in cooler
- 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 inside. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
|
11/19/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The bagged spaghetti in the cold top was up to 53 F.2) Cottage cheese & coleslaw was 45-48 F.
Location: Kitchen
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The bagged spaghetti in the cold top was up to 53 F.2) Cottage cheese & coleslaw was 45-48 F.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled utensils hanging on the holders above the 2-bay sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The drain line for the 2 bay sink leaks.
Location: Kitchen
Equipment: 2-bay
|
05/29/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The bagged spaghetti in the cold top was up to 53 F.2) Cottage cheese & coleslaw was 45-48 F.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The bagged spaghetti in the cold top was up to 53 F.2) Cottage cheese & coleslaw was 45-48 F.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled utensils hanging on the holders above the 2-bay sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The drain line for the 2 bay sink leaks.
Location: Kitchen
Equipment: 2-bay
|
05/21/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The bagged spaghetti in the cold top was up to 53 F.2) Cottage cheese & coleslaw was 45-48 F.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) The bagged spaghetti in the cold top was up to 53 F.2) Cottage cheese & coleslaw was 45-48 F.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: There are soiled utensils hanging on the holders above the 2-bay sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: The drain line for the 2 bay sink leaks.
Location: Kitchen
Equipment: 2-bay
|
05/14/2012 | Routine |
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