- 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: PREP TOP COOLER FOR SANDWICH LINE IS HOLDING TUNA SALAD AT 52, POTATOE SALAD AT 53, HAM AT 50, THOUSAND ISLAND DRESSING AT 50 DEGREES F.SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.
Location: Service counter
Equipment: Prep Top Cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH OUT ON SHELF AT SANDWICH LINE SERVICE COUNTER. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COVER ON PREP TOP COOLER USED FOR OMLETS IS FALLING OFF. REPAIR COVER TO PROPER WORKING ORDER.
Location: Cook line
Equipment: Prep Top 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: BOXES OF FOOD ON FLOOR IN WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
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06/23/2014 | 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: PREP TOP COOLER FOR SANDWICH LINE IS HOLDING TUNA SALAD AT 52, POTATOE SALAD AT 53, HAM AT 50, THOUSAND ISLAND DRESSING AT 50 DEGREES F.SERVICE OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.
Location: Service counter
Equipment: Prep Top Cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WIPING CLOTH OUT ON SHELF AT SANDWICH LINE SERVICE COUNTER. STORE WIPING CLOTHS INSIDE SANITIZER BUCKET.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COVER ON PREP TOP COOLER USED FOR OMLETS IS FALLING OFF. REPAIR COVER TO PROPER WORKING ORDER.
Location: Cook line
Equipment: Prep Top 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: BOXES OF FOOD ON FLOOR IN WALK IN FREEZER. STORE ALL FOOD AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
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06/16/2014 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Produce Walk inClean ceiling and fan covers
Location: Walk-in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean kickplate in ice machine
Location: Kitchen
Equipment: Ice machine
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11/01/2013 | 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: Cooler 0065 - ready to eatcooler holding foods at 48 degreesrepairhold at 41 or lowerService line Sandwich make areaChicken salad at 66 degreesice bath was not touching panensure chicken is not hot when added to other ingredientshold at 41 or below
Location: Prep area
Equipment: True cooler
- 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: Cooler 0065 - ready to eatcooler holding foods at 48 degreesrepairhold at 41 or lowerService line Sandwich make areaChicken salad at 66 degreesice bath was not touching panensure chicken is not hot when added to other ingredientshold at 41 or below
Location: Service counter
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee using bare hands to remove, place salad toppingsbare hands must never touch ready to eat foodsuse a utensil, gloves or some barrier between hands and foods.Citation will be issued with next obsrvance.
- 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: Employees wearing gloves to clean, then go back to accessing food itemsremove gloves while cleaningwash hands to reglove
- 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 did not wash hands prior to applying gloveshands must be washed with each glove change
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Employee using a damp cloth to clean knifeensure soiled utensils are washed rinsed and sanitizedsanitize by submersion or in dish machine
Location: Prep 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: Walk in cooler in prep areafan covers soiled and dustyclean regularly
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Grill cooler where employee cooks off hot foodscooler has water pooling in the bottomrepair
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Please clean ice machine kick plate area where rust is developingFix gasket
Location: Prep area
Equipment: Ice machine
|
06/10/2013 | 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: Cooler 0065 - ready to eatcooler holding foods at 48 degreesrepairhold at 41 or lowerService line Sandwich make areaChicken salad at 66 degreesice bath was not touching panensure chicken is not hot when added to other ingredientshold at 41 or below
Location: Prep area
Equipment: True cooler
- 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: Cooler 0065 - ready to eatcooler holding foods at 48 degreesrepairhold at 41 or lowerService line Sandwich make areaChicken salad at 66 degreesice bath was not touching panensure chicken is not hot when added to other ingredientshold at 41 or below
Location: Service counter
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee using bare hands to remove, place salad toppingsbare hands must never touch ready to eat foodsuse a utensil, gloves or some barrier between hands and foods.Citation will be issued with next obsrvance.
- 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: Employees wearing gloves to clean, then go back to accessing food itemsremove gloves while cleaningwash hands to reglove
- 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 did not wash hands prior to applying gloveshands must be washed with each glove change
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Employee using a damp cloth to clean knifeensure soiled utensils are washed rinsed and sanitizedsanitize by submersion or in dish machine
Location: Prep 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: Walk in cooler in prep areafan covers soiled and dustyclean regularly
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Grill cooler where employee cooks off hot foodscooler has water pooling in the bottomrepair
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Please clean ice machine kick plate area where rust is developingFix gasket
Location: Prep area
Equipment: Ice machine
|
06/03/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knives in knife drawerensure knives are cleaned and sanitized prior to storageWash rince and sanitize by submerging in sanitizer
Location: Prep area
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Please keep personal clothing stored away from food and food contact items
Location: Dish machine area
- 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: Please lift shelving in dry storage up 6 inches for proper cleaning
Location: Dry storage
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01/24/2013 | 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: SLICED TURKEY HOLDING AT SIXTY DEGREES LOCATED INSIDE REACH IN COOLER IN DELI AREA. THERMOMETER DISPLAYED 60 DEGREES F INSIDE COOLER. DISCONTINUE USE OF COOLER UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES OR LOWER.
Location: Buffet
- 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: TRAY OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS IN SANDWICH PREP COOLER.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS AT DELI/PIZZA BAR WITH THE REQUIRED WATER TEMPERATURE OF 100 DEGREES F. WATER REACHING A MAXIMUM OF 75 DEGREES.
Location: Buffet
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 75 DEGREES F AT HAND SINK IN THE DELI/PIZZA BUFFET AREA. HOT WATER MUST REACH A MINIMUM OF 100 DEGREES F. PROVIDE REPAIR.
Location: Buffet
- 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 A VISIBLE THERMOMETER INSIDE HOT HOLDING CABINET AT PIZZA/DELI AREA ON BUFFET.
Location: Buffet
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CARBON BUILD UP ON PANINI GRILL AND PIZZA OVEN. CLEAN SURFACES DAILY TO PREVENT CARBON BUILD UP.
Location: Buffet
|
08/10/2012 | 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: SLICED TURKEY HOLDING AT SIXTY DEGREES LOCATED INSIDE REACH IN COOLER IN DELI AREA. THERMOMETER DISPLAYED 60 DEGREES F INSIDE COOLER. DISCONTINUE USE OF COOLER UNTIL REPAIRED TO HOLD FOOD AT 41 DEGREES OR LOWER.
Location: Buffet
- 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: TRAY OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS IN SANDWICH PREP COOLER.
Location: Kitchen
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES NOT ABLE TO WASH HANDS AT DELI/PIZZA BAR WITH THE REQUIRED WATER TEMPERATURE OF 100 DEGREES F. WATER REACHING A MAXIMUM OF 75 DEGREES.
Location: Buffet
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER REACHING A MAXIMUM OF 75 DEGREES F AT HAND SINK IN THE DELI/PIZZA BUFFET AREA. HOT WATER MUST REACH A MINIMUM OF 100 DEGREES F. PROVIDE REPAIR.
Location: Buffet
- 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 A VISIBLE THERMOMETER INSIDE HOT HOLDING CABINET AT PIZZA/DELI AREA ON BUFFET.
Location: Buffet
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: CARBON BUILD UP ON PANINI GRILL AND PIZZA OVEN. CLEAN SURFACES DAILY TO PREVENT CARBON BUILD UP.
Location: Buffet
|
08/02/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BOTTLED RANCH DRESSING STORED WITHOUT TEMPERATURE CONTROL. STORE POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION TO MAINTAIN 41 DEGREES OR LOWER.
Location: Deli area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR BLUE KICK TRAY INSIDE ICE MACHINE IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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: LOAF OF BREAD AND SPATULA STORED IN FRONT OF HAND SINK IN PIZZA PREP AREA. STORE ITEMS AWAY FROM HAND SINK TO PREVENT FOOD AND UTENSIL EXPOSED TO SPLASH FROM HAND WASHING.
Location: Deli area
- Food on display (corrected on site)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: CUSTOMER CONTAMINATED ADJACENT SLICE OF PIZZA WHILE REMOVING A PIECE FROM A WHOLE PIE. ENSURE PIZZA IS PORTIONED ON INDIVIDUAL 7 INCH CARDBOARD ROUNDS TO PROTECT FOOD FROM CONTAMINATION.
Location: Deli area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP ON DRY STORAGE SHELVING LOCATED IN BACK PREP AREA.
Location: Kitchen
|
03/09/2012 | 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. CUCUMBER SAUCE MAINTAINING 70 DEGREES F LOCATED IN THE DELI.2. SOUR CREAM HOLDING AT 47 DEGREES AND TOMATOES HOLDING AT 59 DEGREES F LOCATED AT TACO BAR.3. BOTTLED DRESSING OF RANCH, HONEY MUSTARD, HORSE RADISH STORED WITHOUT TEMPERATURE CONTROL IN THE DELI.
- 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: TRAY OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE REACH IN COOLER NEAR EXPO WINDOW.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK NOT AVAILABLE WITHIN TWENTY FIVE FEET LOCATED IN THE DELI. PROVIDE AN ACCESSIBLE HAND SINK IN THE DELI.RECHECK 11/03: A WORK ORDER IS IN PROGRESS TO HAVE THE HAND SINK ACCESSIBLE TO THE DELI.
Location: Deli area
- 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: CHLORINE SANITIZING SOLUTION IN BUCKET CONTAINING TOWELS TOO STRONG. MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM CHLORINE.
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: SEAL WALL ABOVE TWO COMPARTMENT SINK LOCATED IN BACK KITCHEN PREP AREA.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: HEAVY CARBON BUILD UP ON PANINI SANDWHICH MAKER. REMOVE BUILD UP.
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12/01/2011 | Recheck |
Restaurant representatives - add corrected or new information about TREAT AMERICA FOOD SERVICES BLD A, 9115 HAGUE RD, Indianapolis, IN »