- 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: HALF EATEN PREPARED SALAD IN WALK IN COOLER AND CONTAINERS OF EMPLOYEE YOGURT OVER FOOD PRODUCT. PLEASE SEGREGATE EMPLOYEE FOOD FROM CUSTOMER FOOD AREAS. SALAD DISCARDED AND YOGURT SEGREGATED FROM CUSTOMER FOOD PRODUCT. CORRECTED ON SITE.
Location: Walk-in cooler
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN DURING INSPECTION. KEEP DUMPSTER LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
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05/21/2014 | Routine |
- 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: EMPLOYEE BOTTLED BEVERAGES AND FOOD ITEMS STORED ON PREP TABLE IN BACK KITCHEN.ALL EMPLOYEE DRINKS SHOULD BE STORED IN CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREA. FURTHERMORE EMPLOYEE FOOD SHOULD BE STORED IN A DESIGNATED AREA AWAY FROM FOOD, EQUIPMENT, AND SURFACES USED IN OPERATIONS.
Location: Kitchen (back)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: CLEAN AND SANITIZED CUTTING BOARD STORED ACROSS HAND SINK.STORE NOTHING ON HAND SINK, KEEP SINK ACCESSIBLE AT ALL TIMES.
Location: Kitchen (back)
- 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: SANITIZING SOLUTION IN THREE COMPARTMENT SINK TOO HOT (100 F) LOCATED INSIDE THREE COMPARTMENT SINK.SOLUTION SHOULD BE MAINTAINED AT A COOL TEMPERATURE BETWEEN 70 AND 75 DEGREES F.
Location: Kitchen
Equipment: 3-bay
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN AND SANITZED CUTTING BOARD STORED ACROSS HAND SINK IN BACK KITCHEN.HAND SINK IS UNSANITARY AND SHOULD NOT BE USED FOR STORAGE. STORE EQUIPMENT ON A SANITARY SURFACE. CLEAN AND SANITZE BOARD.
Location: Kitchen (back)
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04/09/2013 | Routine |
Restaurant representatives - add corrected or new information about HARRISON CENTRE SUBWAY, 9155 E 56TH ST INDIANPOLIS, , IN »