- 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: CONTINUE TO KEEP HOOD FILTERS CLEAN UNTIL REPLACED.
Location: Kitchen
- Unapproved non-food contact (corrected on site)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE FOIL FROM BOTTOM SHELF OF PREP TABLE.
Location: Kitchen
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ENSURE GASKET ON COOLER IS REPAIRED OR REPLACED.
Location: Kitchen
Equipment: Upright cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL HAND SINK TO WALL
Location: Kitchen
Equipment: Hand sink
|
08/01/2014 | Routine |
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM OVERDUE FOR INSPECTION. LAST INSPECTION FEBRUARY 2013
- 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: CLEAN HOOD FILTERS
Location: Kitchen
- Physical facility repair (corrected on site)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: REPLACE CEILING TILES WHERE MOVED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST CHEST FREEZER WHERE CHEESE IS STORED.
Location: Kitchen
Equipment: Chest freezer
- 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: BAG OF ONIONS STORED ON THE FLOOR
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Can opener
|
02/27/2014 | Routine |
- 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: HOOD FILTERS SOILED. ENSURE FILTERS ARE ALSO REPLACED TO ALLOW MORE AIRFLOW. FILTERS SHOULD REMAIN IN HOOD AND NOT REMOVED TO ALLOW FOR PROPER AIRFLOW.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DEFROST FREEZER NEXT TO ICE MACHINE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN REACH IN FREEZER DOORS, WHERE DOORS MEET IN MIDDLE. SOILED. (FREEZER WITH FRYER FOODS)2. CLEAN CAN OPENER AND HOLDER. SOILED.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN REACH IN FREEZER DOORS, WHERE DOORS MEET IN MIDDLE. SOILED. (FREEZER WITH FRYER FOODS)2. CLEAN CAN OPENER AND HOLDER. SOILED.
Location: Kitchen
Equipment: Can opener
|
10/03/2013 | 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: SANITIZER IN SPRAY BOTTLE IS NOT DILUTED QUATERNARY AMMONIUM.ENSURE PRODUCT IS USED PROPERLY, BY MANUFACTURERS INSTRUCTIONS.DISPENSER ABOVE MOP SINK MIXES SANITIZER AND WATER. ENSURE PROPER CONCENTRATION IS BEING USED ON FOOD CONTACT SURFACES AND NON FOOD CONTACT SURFACES. UNDILUTED PRODUCT IS NOT SAFE.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PREVIOUS GM IS NO LONGER THE GM AT THIS LOCATION.PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE BY DUE DATE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER HOOD.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. BIRDS IN DUMPSTER. ENSURE TO KEEP CLOSED TO PREVENT PESTS.
Location: Dumpster area
- 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. REMOVE FLY STRIP ON CEILING. 2. CLEAN CEILING TILES AROUND VENT IN KITCHEN.
Location: Dry storage
- 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. REMOVE FLY STRIP ON CEILING. 2. CLEAN CEILING TILES AROUND VENT IN KITCHEN.
Location: Dry storage
- 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 THERMOMETER FOR SMALL COOLER BY KEG COOLER.
Location: -
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LID ON COLD TOP COOLER WHERE SALAD PREP INSTRUCTIONS WERE LOCATED.
Location: Kitchen
Equipment: Cold top
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN FOR PAPER TOWEL WASTE AT HAND SINK IN BACK.
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING UNDER SPRAYER SINK LEAKING.
Location: Dish machine area
|
07/23/2013 | 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: SANITIZER IN SPRAY BOTTLE IS NOT DILUTED QUATERNARY AMMONIUM.ENSURE PRODUCT IS USED PROPERLY, BY MANUFACTURERS INSTRUCTIONS.DISPENSER ABOVE MOP SINK MIXES SANITIZER AND WATER. ENSURE PROPER CONCENTRATION IS BEING USED ON FOOD CONTACT SURFACES AND NON FOOD CONTACT SURFACES. UNDILUTED PRODUCT IS NOT SAFE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PREVIOUS GM IS NO LONGER THE GM AT THIS LOCATION.PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE BY DUE DATE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER HOOD.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. BIRDS IN DUMPSTER. ENSURE TO KEEP CLOSED TO PREVENT PESTS.
Location: Dumpster area
- 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. REMOVE FLY STRIP ON CEILING. 2. CLEAN CEILING TILES AROUND VENT IN KITCHEN.
Location: Dry storage
- 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. REMOVE FLY STRIP ON CEILING. 2. CLEAN CEILING TILES AROUND VENT IN KITCHEN.
Location: Dry storage
- 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 THERMOMETER FOR SMALL COOLER BY KEG COOLER.
Location: -
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LID ON COLD TOP COOLER WHERE SALAD PREP INSTRUCTIONS WERE LOCATED.
Location: Kitchen
Equipment: Cold top
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN FOR PAPER TOWEL WASTE AT HAND SINK IN BACK.
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING UNDER SPRAYER SINK LEAKING.
Location: Dish machine area
|
05/01/2013 | Recheck |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK FAUCET IS BROKEN. REPAIR.
Location: Kitchen
Equipment: Hand sink
|
04/26/2013 | Non-Illness Complaint Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK FAUCET IS BROKEN. REPAIR.
Location: Kitchen
Equipment: Hand sink
|
04/25/2013 | Non-Illness Complaint Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS AND CHICKEN STORED ABOVE READY TO EAT SALADS.CHICKEN STORED OVER BEEF. ENSURE TO STORE AS FOLLOWS:
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: SANITIZER IN SPRAY BOTTLE IS NOT DILUTED QUATERNARY AMMONIUM.ENSURE PRODUCT IS USED PROPERLY, BY MANUFACTURERS INSTRUCTIONS.DISPENSER ABOVE MOP SINK MIXES SANITIZER AND WATER. ENSURE PROPER CONCENTRATION IS BEING USED ON FOOD CONTACT SURFACES AND NON FOOD CONTACT SURFACES. UNDILUTED PRODUCT IS NOT SAFE.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PREVIOUS GM IS NO LONGER THE GM AT THIS LOCATION.PROVIDE CERTIFIED FOOD HANDLER CERTIFICATE BY DUE DATE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT UNDER HOOD.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. BIRDS IN DUMPSTER. ENSURE TO KEEP CLOSED TO PREVENT PESTS.
Location: Dumpster area
- 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. REMOVE FLY STRIP ON CEILING. 2. CLEAN CEILING TILES AROUND VENT IN KITCHEN.
Location: Dry storage
- 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. REMOVE FLY STRIP ON CEILING. 2. CLEAN CEILING TILES AROUND VENT IN KITCHEN.
Location: Dry storage
- 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 THERMOMETER FOR SMALL COOLER BY KEG COOLER.
Location: -
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN LID ON COLD TOP COOLER WHERE SALAD PREP INSTRUCTIONS WERE LOCATED.
Location: Kitchen
Equipment: Cold top
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN FOR PAPER TOWEL WASTE AT HAND SINK IN BACK.
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PLUMBING UNDER SPRAYER SINK LEAKING.
Location: Dish machine area
|
04/24/2013 | Routine |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK FAUCET IS BROKEN. REPAIR.
Location: Kitchen
Equipment: Hand sink
|
04/24/2013 | Non-Illness Complaint Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK FAUCET IS BROKEN. REPAIR.
Location: Kitchen
Equipment: Hand sink
|
04/23/2013 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN2. PREP TABLE SOILED WITH PIECES OF RAW HAMBURGER. CLEAN AND SANITIZE SURFACES WHEN FINISHED. COOK LEFT AREA TO PUT AWAY TRUCK DELIVERY. RETURNED TO MOVE BREAD ONTO PREP TABLE. INSTRUCTED HIM TO SANITIZE SURFACE BEFORE IT IS USED AGAIN. 3. CHAR GRILL AND FLAT GRILL NEED TO BE CLEANED MORE THOROUGHLY AND FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN2. PREP TABLE SOILED WITH PIECES OF RAW HAMBURGER. CLEAN AND SANITIZE SURFACES WHEN FINISHED. COOK LEFT AREA TO PUT AWAY TRUCK DELIVERY. RETURNED TO MOVE BREAD ONTO PREP TABLE. INSTRUCTED HIM TO SANITIZE SURFACE BEFORE IT IS USED AGAIN. 3. CHAR GRILL AND FLAT GRILL NEED TO BE CLEANED MORE THOROUGHLY AND FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN2. PREP TABLE SOILED WITH PIECES OF RAW HAMBURGER. CLEAN AND SANITIZE SURFACES WHEN FINISHED. COOK LEFT AREA TO PUT AWAY TRUCK DELIVERY. RETURNED TO MOVE BREAD ONTO PREP TABLE. INSTRUCTED HIM TO SANITIZE SURFACE BEFORE IT IS USED AGAIN. 3. CHAR GRILL AND FLAT GRILL NEED TO BE CLEANED MORE THOROUGHLY AND FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Char-grill
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN2. PREP TABLE SOILED WITH PIECES OF RAW HAMBURGER. CLEAN AND SANITIZE SURFACES WHEN FINISHED. COOK LEFT AREA TO PUT AWAY TRUCK DELIVERY. RETURNED TO MOVE BREAD ONTO PREP TABLE. INSTRUCTED HIM TO SANITIZE SURFACE BEFORE IT IS USED AGAIN. 3. CHAR GRILL AND FLAT GRILL NEED TO BE CLEANED MORE THOROUGHLY AND FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Flat grill
- 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: WET MOP ON FLOOR. HANG DRY.
Location: -
- 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: HOOD AND FILTERS ARE HEAVILY SOILED. CLEAN MORE FREQUENTLY.
Location: Kitchen
- 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. FLOOR IS SOILED IN KITCHEN, BETWEEN FRYERS AND WALL. GREASE DRIPPING FROM HOOD. CONTAINER IS EITHER FULL OR NOT PROPERLY IN PLACE TO CATCH GREASE. CORRECT. REMOVE GREASE AND CLEAN FLOOR. 2. CLEAN WALL ABOVE TRASH CAN BY FRYERS AND BEHIND STRAINER LOCATED ON THE WALL IN THE KITCHEN.
Location: Kitchen
- 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. FLOOR IS SOILED IN KITCHEN, BETWEEN FRYERS AND WALL. GREASE DRIPPING FROM HOOD. CONTAINER IS EITHER FULL OR NOT PROPERLY IN PLACE TO CATCH GREASE. CORRECT. REMOVE GREASE AND CLEAN FLOOR. 2. CLEAN WALL ABOVE TRASH CAN BY FRYERS AND BEHIND STRAINER LOCATED ON THE WALL IN THE KITCHEN.
Location: Kitchen
- 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: NO THERMOMETER IN SALAD COLD TOP. PROVIDE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLAKING PAINT ON SLICER. REFINISH OR SEAL.2. DEFROST UPRIGHT IMPERIAL FREEZER.
Location: Kitchen
Equipment: Slicer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLAKING PAINT ON SLICER. REFINISH OR SEAL.2. DEFROST UPRIGHT IMPERIAL FREEZER.
Location: Kitchen (back)
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LOWER SHELF OF PREP TABLE IN KITCHEN IS SOILED. REMOVE SMALL OVEN AND MICROWAVE AND CLEAN. 2. REMOVE TAPE BEING USED ON COLD TOP FOR SIGNAGE. REPLACE WITH CLEAN TAPE.
Location: Kitchen
Equipment: Prep table
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT BACK HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
12/28/2012 | Recheck |
- Eating, drinking, smoking (corrected on site)
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: 1. STYROFOAM CUP WITH LID ON PREP TABLE. NO STRAW. 2. DRINK WITH LID AND STRAW STORED ON SHAKE MACHINE, ON PREP TABLE. 3. DRINK WITH LID AND STRAW STORED ON SMALL PREP TABLE NEXT TO PAN OF BACON AND BUTTER. DRINKS MUST HAVE A LID AND STRAW AND LOCATED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS, AND SINGLE USE ITEMS CANNOT BECOME CONTAMINATED. DISCONTINUE STORING ON EQUIPMENT.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
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: 1. STYROFOAM CUP WITH LID ON PREP TABLE. NO STRAW. 2. DRINK WITH LID AND STRAW STORED ON SHAKE MACHINE, ON PREP TABLE. 3. DRINK WITH LID AND STRAW STORED ON SMALL PREP TABLE NEXT TO PAN OF BACON AND BUTTER. DRINKS MUST HAVE A LID AND STRAW AND LOCATED WHERE FOOD, UTENSILS, EQUIPMENT, LINENS, AND SINGLE USE ITEMS CANNOT BECOME CONTAMINATED. DISCONTINUE STORING ON EQUIPMENT.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN2. PREP TABLE SOILED WITH PIECES OF RAW HAMBURGER. CLEAN AND SANITIZE SURFACES WHEN FINISHED. COOK LEFT AREA TO PUT AWAY TRUCK DELIVERY. RETURNED TO MOVE BREAD ONTO PREP TABLE. INSTRUCTED HIM TO SANITIZE SURFACE BEFORE IT IS USED AGAIN. 3. CHAR GRILL AND FLAT GRILL NEED TO BE CLEANED MORE THOROUGHLY AND FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN2. PREP TABLE SOILED WITH PIECES OF RAW HAMBURGER. CLEAN AND SANITIZE SURFACES WHEN FINISHED. COOK LEFT AREA TO PUT AWAY TRUCK DELIVERY. RETURNED TO MOVE BREAD ONTO PREP TABLE. INSTRUCTED HIM TO SANITIZE SURFACE BEFORE IT IS USED AGAIN. 3. CHAR GRILL AND FLAT GRILL NEED TO BE CLEANED MORE THOROUGHLY AND FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN2. PREP TABLE SOILED WITH PIECES OF RAW HAMBURGER. CLEAN AND SANITIZE SURFACES WHEN FINISHED. COOK LEFT AREA TO PUT AWAY TRUCK DELIVERY. RETURNED TO MOVE BREAD ONTO PREP TABLE. INSTRUCTED HIM TO SANITIZE SURFACE BEFORE IT IS USED AGAIN. 3. CHAR GRILL AND FLAT GRILL NEED TO BE CLEANED MORE THOROUGHLY AND FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Char-grill
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER SOILED. CLEAN2. PREP TABLE SOILED WITH PIECES OF RAW HAMBURGER. CLEAN AND SANITIZE SURFACES WHEN FINISHED. COOK LEFT AREA TO PUT AWAY TRUCK DELIVERY. RETURNED TO MOVE BREAD ONTO PREP TABLE. INSTRUCTED HIM TO SANITIZE SURFACE BEFORE IT IS USED AGAIN. 3. CHAR GRILL AND FLAT GRILL NEED TO BE CLEANED MORE THOROUGHLY AND FREQUENTLY. SOILED.
Location: Kitchen
Equipment: Flat grill
- 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: WET MOP ON FLOOR. HANG DRY.
Location: -
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CLOSE LIDS ON BOTH REGULAR DUMPSTER AND GREASE DUMPSTER. AVOID ATTRACTING PESTS.
Location: Dumpster 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: HOOD AND FILTERS ARE HEAVILY SOILED. CLEAN.
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. FLOOR IS SOILED IN KITCHEN, BETWEEN FRYERS AND WALL. GREASE DRIPPING FROM HOOD. CONTAINER IS EITHER FULL OR NOT PROPERLY IN PLACE TO CATCH GREASE. CORRECT. REMOVE GREASE AND CLEAN FLOOR. 2. CLEAN WALL ABOVE TRASH CAN BY FRYERS AND BEHIND STRAINER LOCATED ON THE WALL IN THE KITCHEN.
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. FLOOR IS SOILED IN KITCHEN, BETWEEN FRYERS AND WALL. GREASE DRIPPING FROM HOOD. CONTAINER IS EITHER FULL OR NOT PROPERLY IN PLACE TO CATCH GREASE. CORRECT. REMOVE GREASE AND CLEAN FLOOR. 2. CLEAN WALL ABOVE TRASH CAN BY FRYERS AND BEHIND STRAINER LOCATED ON THE WALL IN THE KITCHEN.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH USED FOR PREP TABLE, LEFT ON PREP TABLE. SANITIZER TOWELS MUST BE STORED IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- 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: NO THERMOMETER IN SALAD COLD TOP. PROVIDE.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLAKING PAINT ON SLICER. REFINISH OR SEAL.2. DEFROST UPRIGHT IMPERIAL FREEZER.
Location: Kitchen
Equipment: Slicer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FLAKING PAINT ON SLICER. REFINISH OR SEAL.2. DEFROST UPRIGHT IMPERIAL FREEZER.
Location: Kitchen (back)
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. LOWER SHELF OF PREP TABLE IN KITCHEN IS SOILED. REMOVE SMALL OVEN AND MICROWAVE AND CLEAN. 2. REMOVE TAPE BEING USED ON COLD TOP FOR SIGNAGE. REPLACE WITH CLEAN TAPE.
Location: Kitchen
Equipment: Prep table
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPERTOWELS AT BACK HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
|
12/13/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain all CO2 tanks.
- 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: Nacho cheese at 103 deg F. Heating on stove and placing in warmer. Cheese in since am. Warmer not working. Repair or replace.
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: Pre-cooked pork thawing under running water at 68 deg F. Stop thawing and refrigerate or cook once product reaches 41 deg F.
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Nacho cheese at 128-133 deg F. Heat from can immediately open to 135 deg F and hold at 135 deg F or above. Reheat to 165 deg f and hold at 135 deg F or above.
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: Fly's in kitchen. Exterminate. Note: pest control scheduled for tonight (7-31-2012)
Location: Kitchen
- Glove Use (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: Employee wearing one glove and handling raw and ready to eat foods. Discontinue.
- 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: Employee put on glove without hand washing. Make sure to wash hands before putting on gloves.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Doing raw chicken prep in vegetable prep sink while thawing cooked pork. Do not thaw raw meats at same time in same sink as washing vegetables or thawing cooked foods. May remove 2 bay prep sink and provide two - one bay prep sinks with drain boards. Then will have a vegetable prep sink and a meat prep sink. CORRECTED2. Move toppings, etc out of splash range of front hand sink or provide splash guard.
Location: Kitchen
- 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.
Comments: Utensils in main/cooks line hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Kitchen
Equipment: Hand sink
- 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 is set up with degreaser. Discontinue. Set up with sanitizer. (quat at 200ppm or bleach at 50-100 ppm) CORRECTED
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled cutting boards.
Location: Kitchen
- 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: Fork sets in box on floor at front counter. Please store 6 inches off the floor.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing raw chicken on vegetable prep sink with no running water. Please thaw below running cold water or in refrigeration.
Location: Kitchen
- 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: No visible thermometer in prep top cooler. Please provide a clearly visible thermometer for prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Worn door gaskets on 3 door beer cooler. Replace.2. Chest freezer lid is broken. Please replace with commercial unit. CORRECTED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Worn door gaskets on 3 door beer cooler. Replace.2. Chest freezer lid is broken. Please replace with commercial unit. CORRECTED
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Adding 3 bay sink. Will allow for meat prep in sanitizer bay when not doing dishes. If changing Shelving make sure any new shelving is heavy plastic or metal that is smooth & easily cleanable.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of true 1 door freezer by dish machine.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at front counter and back kitchen hand sink. Please provide.
Location: Kitchen
Equipment: Hand sink
- 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: Suffle cups used as scoops in prep table use scoop with handle.
Location: Kitchen
|
08/07/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain all CO2 tanks.
- 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: Nacho cheese at 103 deg F. Heating on stove and placing in warmer. Cheese in since am. Warmer not working. Repair or replace.
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: Pre-cooked pork thawing under running water at 68 deg F. Stop thawing and refrigerate or cook once product reaches 41 deg F.
Location: Kitchen
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Nacho cheese at 128-133 deg F. Heat from can immediately open to 135 deg F and hold at 135 deg F or above. Reheat to 165 deg f and hold at 135 deg F or above.
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: Fly's in kitchen. Exterminate. Note: pest control scheduled for tonight (7-31-2012)
Location: Kitchen
- Glove Use (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: Employee wearing one glove and handling raw and ready to eat foods. Discontinue.
- 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: Employee put on glove without hand washing. Make sure to wash hands before putting on gloves.
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Doing raw chicken prep in vegetable prep sink while thawing cooked pork. Do not thaw raw meats at same time in same sink as washing vegetables or thawing cooked foods. May remove 2 bay prep sink and provide two - one bay prep sinks with drain boards. Then will have a vegetable prep sink and a meat prep sink. CORRECTED2. Move toppings, etc out of splash range of front hand sink or provide splash guard.
Location: Kitchen
- 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.
Comments: Utensils in main/cooks line hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Kitchen
Equipment: Hand sink
- 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 is set up with degreaser. Discontinue. Set up with sanitizer. (quat at 200ppm or bleach at 50-100 ppm) CORRECTED
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled cutting boards.
Location: Kitchen
- 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: Fork sets in box on floor at front counter. Please store 6 inches off the floor.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing raw chicken on vegetable prep sink with no running water. Please thaw below running cold water or in refrigeration.
Location: Kitchen
- 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: No visible thermometer in prep top cooler. Please provide a clearly visible thermometer for prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Worn door gaskets on 3 door beer cooler. Replace.2. Chest freezer lid is broken. Please replace with commercial unit.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of true 1 door freezer by dish machine.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at front counter and back kitchen hand sink. Please provide.
Location: Kitchen
Equipment: Hand sink
- 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: Suffle cups used as scoops in prep table use scoop with handle.
Location: Kitchen
|
07/31/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: Restrain all CO2 tanks.
- 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: Pre-cooked pork thawing under running water at 68 deg F. Stop thawing and refrigerate or cook once product reaches 41 deg F.
Location: Kitchen
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: Nacho cheese at 128-133 deg F. Heat from can immediately open to 135 deg F and hold at 135 deg F or above. Reheat to 165 deg f and hold at 135 deg F or above.
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: Fly's in kitchen. Exterminate.
Location: Kitchen
- Glove Use (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: Employee wearing one glove and handling raw and ready to eat foods. Discontinue.
- 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: Employee put on glove without hand washing. Make sure to wash hands before putting on gloves.
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Not date marking. Please date mark all ready to eat potentially hazardous foods with 7 day disposal date.
Location: Kitchen
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. Doing raw chicken prep in vegetable prep sink while thawing cooked pork. Do not thaw raw meats at same time in same sink as washing vegetables or thawing cooked foods. May remove 2 bay prep sink and provide two - one bay prep sinks with drain boards. Then will have a vegetable prep sink and a meat prep sink. 2. Move toppings, etc out of splash range of front hand sink or provide splash guard.
Location: Kitchen
- 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.
Comments: Utensils in main/cooks line hand sink. Remove. Do not store anything in or on hand sinks. CORRECTED
Location: Kitchen
Equipment: Hand sink
- 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 is set up with degreaser. Discontinue. Set up with sanitizer. (quat at 200ppm or bleach at 50-100 ppm) CORRECTED
Location: Kitchen
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Clean, resurface, or replace soiled cutting boards.
Location: Kitchen
- Single Service/Equipment storage
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: Fork sets in box on floor at front counter. Please store 6 inches off the floor.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth on counter. Please store in approved strength sanitizer solution.
Location: Kitchen
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Thawing raw chicken on vegetable prep sink with no running water. Please thaw below running cold water or in refrigeration.
Location: Kitchen
- 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: No visible thermometer in prep top cooler. Please provide a clearly visible thermometer for prep top cooler.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Worn door gaskets on 3 door beer cooler. Replace.2. Chest freezer lid is broken. Please replace with commercial unit.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean inside of true 1 door freezer by dish machine.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap at front counter and back kitchen hand sink. Please provide.
Location: Kitchen
Equipment: Hand sink
- 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: Suffle cups used as scoops in prep table use scoop with handle.
Location: Kitchen
|
07/24/2012 | 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: Make sure all employee drinks have lids and straws.
Location: Kitchen
- 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.
Comments: Do not dump in hand sink. Use only for hand washing.
Location: Kitchen
- 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: Clean ceiling by air intake/duct in kitchen
Location: Kitchen
- 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: Do not store utensild/knives in sanitizer solution.
Location: Kitchen
|
01/20/2012 | 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: Make sure all employee drinks have lids and straws.
- Hand sink improper usage
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.
Comments: Do not dump in hand sink. Use only for hand washing.
- 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: Clean ceiling by air intake/duct in kitchen
- 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: Do not store utensild/knives in sanitizer solution.
|
01/10/2012 | Routine |
Restaurant representatives - add corrected or new information about TEDDY'S BURGER JOINT, 2222 W SOUTHPORT RD, Indianapolis, IN »