- 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: 1. Diced turkey in display cooler at salad station "Crisp" at 46; was at front of shelf. Corrected on site by returning to walk-in to cool down to 41.**Please ensure that all back-up items on cooler shelves are always pushed to the back of the shelves to stay cool**RECHECK 10/15/14: Spicy chicken breast in front of case at 49, tuna salad at 46, made 2 hours ago, corrected on site by putting in flat pan in walk in to cool. Emphasize to employees that potentially hazardous foods need to be cooled to 41 or below before putting in case, and that all items must be pushed to back of this case in order to maintain holding temp of 41 or below.
Location: Service counter
Equipment: Reach in cooler
- 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: Fruit flies/gnats throughout prep areas, especially in catering prep area. Have professional pest control out for special attention. Also, clean all floor drains, inspector noted excessive soil in some of them which provides a breeding ground.
Location: -
- 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: Two different employees donned gloves without washing hands first. Always wash hands before donning clean gloves to ensure dirty hands do not contaminate clean gloves.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener near catering prep area: cutting surface and housing soiled; clean.
Location: Prep area
Equipment: Can opener
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink in sushi back prep area (across from ice bins): no hot water. Repair.
Location: Prep area
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: 1. Two sani buckets in grill area reading less than 150 ppm. Strength at dispenser is OK, corrected on site by re-filling buckets. 2. Sani bucket at Papa Johns reading less than 150 ppm. Corrected on site by re-filling from dispenser. RE-CHECK 10/15/14: One bucket in each location OK at 200 ppm; one bucket in each too dilute at less than 150 ppm. Corrected on site. Emphasize to all employees that the dispenser needs to run for about 5 seconds before filling bucket.
Location: Service counter
- 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: 1. Two sani buckets in grill area reading less than 150 ppm. Strength at dispenser is OK, corrected on site by re-filling buckets. 2. Sani bucket at Papa Johns reading less than 150 ppm. Corrected on site by re-filling from dispenser. RE-CHECK 10/15/14: One bucket in each location OK at 200 ppm; one bucket in each too dilute at less than 150 ppm. Corrected on site. Emphasize to all employees that the dispenser needs to run for about 5 seconds before filling bucket.
Location: Service counter
- Cutting surface(s) (corrected)
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: 1. Papa Johns prep area: re-surface cutting boards on prep top cooler.2. Einsteins prep area in back: re-surface all cutting boards.RECHECK 10 15 14: Einsteins cutting boards have been scrubbed and bleached, but are still scpred and soiled. Re-plane surfaces or replace boards by next routine inspection.
Location: Prep area
- 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: 1. Papa Johns prep area: re-surface cutting boards on prep top cooler.2. Einsteins prep area in back: re-surface all cutting boards.RECHECK 10 15 14: Einsteins cutting boards have been scrubbed and bleached, but are still scpred and soiled. Re-plane surfaces or replace boards by next routine inspection.
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: 1. Deep clean walls and floors in and around dish area and dish area hand sink; paying special attention to areas behind/under equipment.2. Clean out all floor drains in facility to help with gnat control efforts. Inspector noted excessive soil build-up in several of them. Eco-lab products currently in use should help, but you need to start out with clean drains for it to be effective.
Location: Dish machine 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. Deep clean walls and floors in and around dish area and dish area hand sink; paying special attention to areas behind/under equipment.2. Clean out all floor drains in facility to help with gnat control efforts. Inspector noted excessive soil build-up in several of them. Eco-lab products currently in use should help, but you need to start out with clean drains for it to be effective.
Location: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Papa Johns prep area: clean fan housings in 2 door reach-in cooler of excessive dust.2. Clean fan housings in all three walk-ins off main kitchen.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Papa Johns prep area: clean fan housings in 2 door reach-in cooler of excessive dust.2. Clean fan housings in all three walk-ins off main kitchen.
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: 1. Conveyor belts in pizza ovens have accumulated excessive soil; clean; ensure regular cleaning.RECHECK 10.15.14: One oven has been cleaned and training done (entire machine has to be taken apart to clean belts), other oven is scheduled for cleaning this week. Please ensure they are being cleaned on a regular schedule from now on.
Location: Service counter
Equipment: Pizza oven
- 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. Hand sink for Simmer counter is draining very slowly; repair to free-flowing condition. Please ensure hand sink is used only for hand washing.
Location: Service counter
Equipment: Hand sink
|
10/15/2014 | Recheck |
- 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: 1. Diced turkey in display cooler at salad station "Crisp" at 46; was at front of shelf. Corrected on site by returning to walk-in to cool down to 41.**Please ensure that all back-up items on cooler shelves are always pushed to the back of the shelves to stay cool**
Location: Service counter
Equipment: Reach in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Fruit flies/gnats throughout prep areas, especially in catering prep area. Have professional pest control out for special attention. Also, clean all floor drains, inspector noted excessive soil in some of them which provides a breeding ground.
Location: -
- 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: Two different employees donned gloves without washing hands first. Always wash hands before donning clean gloves to ensure dirty hands do not contaminate clean gloves.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener near catering prep area: cutting surface and housing soiled; clean.
Location: Prep area
Equipment: Can opener
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink in sushi back prep area (across from ice bins): no hot water. Repair.
Location: Prep area
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: 1. Two sani buckets in grill area reading less than 150 ppm. Strength at dispenser is OK, corrected on site by re-filling buckets. 2. Sani bucket at Papa Johns reading less than 150 ppm. Corrected on site by re-filling from dispenser.
Location: Service counter
- 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: 1. Two sani buckets in grill area reading less than 150 ppm. Strength at dispenser is OK, corrected on site by re-filling buckets. 2. Sani bucket at Papa Johns reading less than 150 ppm. Corrected on site by re-filling from dispenser.
Location: Service counter
- 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: 1. Papa Johns prep area: re-surface cutting boards on prep top cooler.2. Einsteins prep area in back: re-surface all cutting boards.
Location: Prep area
- 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: 1. Papa Johns prep area: re-surface cutting boards on prep top cooler.2. Einsteins prep area in back: re-surface all cutting boards.
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: 1. Deep clean walls and floors in and around dish area and dish area hand sink; paying special attention to areas behind/under equipment.2. Clean out all floor drains in facility to help with gnat control efforts. Inspector noted excessive soil build-up in several of them. Eco-lab products currently in use should help, but you need to start out with clean drains for it to be effective.
Location: Dish machine 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. Deep clean walls and floors in and around dish area and dish area hand sink; paying special attention to areas behind/under equipment.2. Clean out all floor drains in facility to help with gnat control efforts. Inspector noted excessive soil build-up in several of them. Eco-lab products currently in use should help, but you need to start out with clean drains for it to be effective.
Location: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Papa Johns prep area: clean fan housings in 2 door reach-in cooler of excessive dust.2. Clean fan housings in all three walk-ins off main kitchen.
Location: Prep area
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Papa Johns prep area: clean fan housings in 2 door reach-in cooler of excessive dust.2. Clean fan housings in all three walk-ins off main kitchen.
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: 1. Conveyor belts in pizza ovens have accumulated excessive soil; clean; ensure regular cleaning.
Location: Service counter
Equipment: Pizza oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink for Simmer counter is draining very slowly; repair to free-flowing condition. Please ensure hand sink is used only for hand washing.
Location: Service counter
Equipment: Hand sink
|
10/08/2014 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL THE EXHAUST HOOD ON THE BACK WALL TO THE NEW FRP.
Location: Kitchen (front)
Equipment: -
|
08/22/2014 | Pre-Licensing |
- 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. Wild Greens salad station: back-up product in display-type cooler holding blue cheese at 44, cooked chicken at 45, hard-boiled agg at 48. Product was placed on front edges of display shelves. Pushed one row of product to back of shelves and came back 45 min later; all product then temped within margin of error at 42-43. Suggest lowering cooler temp if possible and/or positioning back-up toward back of shelves rather than pulling to front. 2. Wild Greens salad station: ham in prep top piled up past fill line on container; temped at 46 while other adjacent meats in less full containers were OK at 41 or below. 3. Simmer stir-fry station: portions of cooked chicken and shrimp for stir-fry stacked 4-5 high inside prep top. Bottom couple of portions in stack temped OK, however top portions too warm at 48-49. Recommend stacking portions only two high. CORRECTED ON SITE, employee removed warm portions to separate enclosed cooler and states they will only stack two high from now on.
Location: Service counter
Equipment: Upright 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: 1. Wild Greens salad station: back-up product in display-type cooler holding blue cheese at 44, cooked chicken at 45, hard-boiled agg at 48. Product was placed on front edges of display shelves. Pushed one row of product to back of shelves and came back 45 min later; all product then temped within margin of error at 42-43. Suggest lowering cooler temp if possible and/or positioning back-up toward back of shelves rather than pulling to front. 2. Wild Greens salad station: ham in prep top piled up past fill line on container; temped at 46 while other adjacent meats in less full containers were OK at 41 or below. 3. Simmer stir-fry station: portions of cooked chicken and shrimp for stir-fry stacked 4-5 high inside prep top. Bottom couple of portions in stack temped OK, however top portions too warm at 48-49. Recommend stacking portions only two high. CORRECTED ON SITE, employee removed warm portions to separate enclosed cooler and states they will only stack two high from now on.
Location: Service counter
Equipment: Prep Top 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: 1. Wild Greens salad station: back-up product in display-type cooler holding blue cheese at 44, cooked chicken at 45, hard-boiled agg at 48. Product was placed on front edges of display shelves. Pushed one row of product to back of shelves and came back 45 min later; all product then temped within margin of error at 42-43. Suggest lowering cooler temp if possible and/or positioning back-up toward back of shelves rather than pulling to front. 2. Wild Greens salad station: ham in prep top piled up past fill line on container; temped at 46 while other adjacent meats in less full containers were OK at 41 or below. 3. Simmer stir-fry station: portions of cooked chicken and shrimp for stir-fry stacked 4-5 high inside prep top. Bottom couple of portions in stack temped OK, however top portions too warm at 48-49. Recommend stacking portions only two high. CORRECTED ON SITE, employee removed warm portions to separate enclosed cooler and states they will only stack two high from now on.
Location: Service counter
Equipment: Prep Top Cooler
- 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: Case of over-ripe bananas in dry storage with gnats present. Remove over-ripe fruit and use professional pest control to eliminate infestation.
Location: Dry storage
- 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 in back prep area wrapping sandwiches for box lunch/catering using bare hands. ***PLEASE ENSURE GLOVES ARE BEING USED CONSTANTLY AND CONSISTENTLY WHEN WORKING WITH READY-TO-EAT FOODS, AND THAT HANDS ARE WASHED EACH TIME GLOVES ARE DONNED OR CHANGED.
- 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 wrapping sandwiches in back prep area with bare hands. Employee then donned gloves without washing hands first. ***ENSURE HANDS ARE ALWAYS WASHED PRIOR TO DONNING GLOVES AND WHEN CHANGING GLOVES.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Chik-fil-a: soiled knives had been placed in knife rack. CORRECTED ON SITE.2. Can opener attached to prep table across from ice machines is soiled. Clean and sanitize.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Chik-fil-a: soiled knives had been placed in knife rack. CORRECTED ON SITE.2. Can opener attached to prep table across from ice machines is soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Floors, walls, ceilings cleanability
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: Floor tiles broken/missing under deep fryers on main cook line. Repair/replace tiles to restore smooth, easily cleanable surface.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk-in freezer; far right fan not working, slight ice build-up around it. Repair. Freezer is maintaining temp OK at this time.2. Dish machine conveyor belt not working; Ecolab tech on site to repair it at time of inspection. Three bay sink is being used properly while machine is down.
Location: Walk-in freezer
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk-in freezer; far right fan not working, slight ice build-up around it. Repair. Freezer is maintaining temp OK at this time.2. Dish machine conveyor belt not working; Ecolab tech on site to repair it at time of inspection. Three bay sink is being used properly while machine is down.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan housings on walk-in cooler that contains raw meat/deli and catering items show slight dust build-up; clean.2. Extensive lime/mineral scale built up inside dish machine. De-lime. 3. Near dishmachine area, by door to sales floor: prep unit with built-in hand sink is not plumbed at this time, but someone has evidently used it as a dump sink and not cleaned it up. Remove liquid and clean. Suggest removing unit from kitchen if it is not to be plumbed and used as intended. RECHECK 1/15/14: STAFF HAS BEEN WORKING ON DE-LIMING INTERIOR AND EXTERIOR OF DISHWASHER. PLEASE CONTINUE EFFORTS TO REDUCE/ELIMINATE LIME SCALE.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan housings on walk-in cooler that contains raw meat/deli and catering items show slight dust build-up; clean.2. Extensive lime/mineral scale built up inside dish machine. De-lime. 3. Near dishmachine area, by door to sales floor: prep unit with built-in hand sink is not plumbed at this time, but someone has evidently used it as a dump sink and not cleaned it up. Remove liquid and clean. Suggest removing unit from kitchen if it is not to be plumbed and used as intended. RECHECK 1/15/14: STAFF HAS BEEN WORKING ON DE-LIMING INTERIOR AND EXTERIOR OF DISHWASHER. PLEASE CONTINUE EFFORTS TO REDUCE/ELIMINATE LIME SCALE.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan housings on walk-in cooler that contains raw meat/deli and catering items show slight dust build-up; clean.2. Extensive lime/mineral scale built up inside dish machine. De-lime. 3. Near dishmachine area, by door to sales floor: prep unit with built-in hand sink is not plumbed at this time, but someone has evidently used it as a dump sink and not cleaned it up. Remove liquid and clean. Suggest removing unit from kitchen if it is not to be plumbed and used as intended. RECHECK 1/15/14: STAFF HAS BEEN WORKING ON DE-LIMING INTERIOR AND EXTERIOR OF DISHWASHER. PLEASE CONTINUE EFFORTS TO REDUCE/ELIMINATE LIME SCALE.
Location: Dish machine area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink next to rack with completed bakery orders was out of paper towels.
Location: Kitchen
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: 1. Hand sink adjacent to dish machine area is draining slow; repair to free-flowing condition.2. Water feed line to dish machine leaks; repair.
Location: Dish machine area
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: 1. Hand sink adjacent to dish machine area is draining slow; repair to free-flowing condition.2. Water feed line to dish machine leaks; repair.
Location: Dish machine area
Equipment: Dishmachine
|
01/15/2014 | Recheck |
- 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: Gnats in dry storage room around case of over-ripe bananas. Discard fruit that has started to deteriorate. Utilize professional pest control to eliminate infestation.
Location: Dry storage
|
01/15/2014 | Non-Illness Complaint Recheck |
- 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: 1. Wild Greens salad station: back-up product in display-type cooler holding blue cheese at 44, cooked chicken at 45, hard-boiled agg at 48. Product was placed on front edges of display shelves. Pushed one row of product to back of shelves and came back 45 min later; all product then temped within margin of error at 42-43. Suggest lowering cooler temp if possible and/or positioning back-up toward back of shelves rather than pulling to front. 2. Wild Greens salad station: ham in prep top piled up past fill line on container; temped at 46 while other adjacent meats in less full containers were OK at 41 or below. 3. Simmer stir-fry station: portions of cooked chicken and shrimp for stir-fry stacked 4-5 high inside prep top. Bottom couple of portions in stack temped OK, however top portions too warm at 48-49. Recommend stacking portions only two high. CORRECTED ON SITE, employee removed warm portions to separate enclosed cooler and states they will only stack two high from now on.
Location: Service counter
Equipment: Upright 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: 1. Wild Greens salad station: back-up product in display-type cooler holding blue cheese at 44, cooked chicken at 45, hard-boiled agg at 48. Product was placed on front edges of display shelves. Pushed one row of product to back of shelves and came back 45 min later; all product then temped within margin of error at 42-43. Suggest lowering cooler temp if possible and/or positioning back-up toward back of shelves rather than pulling to front. 2. Wild Greens salad station: ham in prep top piled up past fill line on container; temped at 46 while other adjacent meats in less full containers were OK at 41 or below. 3. Simmer stir-fry station: portions of cooked chicken and shrimp for stir-fry stacked 4-5 high inside prep top. Bottom couple of portions in stack temped OK, however top portions too warm at 48-49. Recommend stacking portions only two high. CORRECTED ON SITE, employee removed warm portions to separate enclosed cooler and states they will only stack two high from now on.
Location: Service counter
Equipment: Prep Top Cooler
- 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: 1. Wild Greens salad station: back-up product in display-type cooler holding blue cheese at 44, cooked chicken at 45, hard-boiled agg at 48. Product was placed on front edges of display shelves. Pushed one row of product to back of shelves and came back 45 min later; all product then temped within margin of error at 42-43. Suggest lowering cooler temp if possible and/or positioning back-up toward back of shelves rather than pulling to front. 2. Wild Greens salad station: ham in prep top piled up past fill line on container; temped at 46 while other adjacent meats in less full containers were OK at 41 or below. 3. Simmer stir-fry station: portions of cooked chicken and shrimp for stir-fry stacked 4-5 high inside prep top. Bottom couple of portions in stack temped OK, however top portions too warm at 48-49. Recommend stacking portions only two high. CORRECTED ON SITE, employee removed warm portions to separate enclosed cooler and states they will only stack two high from now on.
Location: Service counter
Equipment: Prep Top Cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Case of over-ripe bananas in dry storage with gnats present. Remove over-ripe fruit and use professional pest control to eliminate infestation.
Location: Dry storage
- 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 in back prep area wrapping sandwiches for box lunch/catering using bare hands. ***PLEASE ENSURE GLOVES ARE BEING USED CONSTANTLY AND CONSISTENTLY WHEN WORKING WITH READY-TO-EAT FOODS, AND THAT HANDS ARE WASHED EACH TIME GLOVES ARE DONNED OR CHANGED.
- 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 wrapping sandwiches in back prep area with bare hands. Employee then donned gloves without washing hands first. ***ENSURE HANDS ARE ALWAYS WASHED PRIOR TO DONNING GLOVES AND WHEN CHANGING GLOVES.
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Chik-fil-a: soiled knives had been placed in knife rack. CORRECTED ON SITE.2. Can opener attached to prep table across from ice machines is soiled. Clean and sanitize.
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Chik-fil-a: soiled knives had been placed in knife rack. CORRECTED ON SITE.2. Can opener attached to prep table across from ice machines is soiled. Clean and sanitize.
Location: Kitchen
Equipment: Can opener
- Floors, walls, ceilings cleanability
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: Floor tiles broken/missing under deep fryers on main cook line. Repair/replace tiles to restore smooth, easily cleanable surface.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk-in freezer; far right fan not working, slight ice build-up around it. Repair. Freezer is maintaining temp OK at this time.2. Dish machine conveyor belt not working; Ecolab tech on site to repair it at time of inspection. Three bay sink is being used properly while machine is down.
Location: Walk-in freezer
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Walk-in freezer; far right fan not working, slight ice build-up around it. Repair. Freezer is maintaining temp OK at this time.2. Dish machine conveyor belt not working; Ecolab tech on site to repair it at time of inspection. Three bay sink is being used properly while machine is down.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan housings on walk-in cooler that contains raw meat/deli and catering items show slight dust build-up; clean.2. Extensive lime/mineral scale built up inside dish machine. De-lime. 3. Near dishmachine area, by door to sales floor: prep unit with built-in hand sink is not plumbed at this time, but someone has evidently used it as a dump sink and not cleaned it up. Remove liquid and clean. Suggest removing unit from kitchen if it is not to be plumbed and used as intended.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan housings on walk-in cooler that contains raw meat/deli and catering items show slight dust build-up; clean.2. Extensive lime/mineral scale built up inside dish machine. De-lime. 3. Near dishmachine area, by door to sales floor: prep unit with built-in hand sink is not plumbed at this time, but someone has evidently used it as a dump sink and not cleaned it up. Remove liquid and clean. Suggest removing unit from kitchen if it is not to be plumbed and used as intended.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Fan housings on walk-in cooler that contains raw meat/deli and catering items show slight dust build-up; clean.2. Extensive lime/mineral scale built up inside dish machine. De-lime. 3. Near dishmachine area, by door to sales floor: prep unit with built-in hand sink is not plumbed at this time, but someone has evidently used it as a dump sink and not cleaned it up. Remove liquid and clean. Suggest removing unit from kitchen if it is not to be plumbed and used as intended.
Location: Dish machine area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Hand sink next to rack with completed bakery orders was out of paper towels.
Location: Kitchen
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: 1. Hand sink adjacent to dish machine area is draining slow; repair to free-flowing condition.2. Water feed line to dish machine leaks; repair.
Location: Dish machine area
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: 1. Hand sink adjacent to dish machine area is draining slow; repair to free-flowing condition.2. Water feed line to dish machine leaks; repair.
Location: Dish machine area
Equipment: Dishmachine
|
12/12/2013 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Gnats in dry storage room around case of over-ripe bananas. Discard fruit that has started to deteriorate. Utilize professional pest control to eliminate infestation.
Location: Dry storage
|
12/12/2013 | Non-Illness Complaint |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: WILD GREENS: BOWLS AND UTENSILS USED TO MIX SALADS ARE TO BE EXCHANGED WITH SANITIZED EQUIPMENT EVERY 4 HOURS. WRITE PROCEDURES AND MAINTAIN.
Location: Cook line
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: CHICK-FIL-A: BAGS OF FROZEN WAFFLE FRIES STORED BY FRYERS, OUTSIDE OF FREEZER UNIT. PRODUCT HAS BEGUN TO THAW. MAINTAIN FROZEN FOOD ITEMS AT 0 DEGREES FAHRENHEIT OR BELOW. STORE IN FREEZER UNIT WHEN NOT IN USE.
Location: Cook line
Equipment: reach in freezer
- Distressed storage (corrected)
Improper segregation of distressed items.
Correction: Separate distressed items from (1) food; (2) equipment; (3) utensils; (4) linens; and (5) single-service and single-use articles.
Comments: WILD GREENS: SEPERATE DISTRESSED LETTUCE FROM WHOLESOME LETTUCE. MAINTAIN.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PAPA JOHNS: PROVIDE WASTE RECEPTACLE.
Location: Cook line
Equipment: Hand sink
|
09/06/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: WILD GREENS: BOWLS AND UTENSILS USED TO MIX SALADS ARE TO BE EXCHANGED WITH SANITIZED EQUIPMENT EVERY 4 HOURS. WRITE PROCEDURES AND MAINTAIN.
Location: Cook line
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: CHICK-FIL-A: BAGS OF FROZEN WAFFLE FRIES STORED BY FRYERS, OUTSIDE OF FREEZER UNIT. PRODUCT HAS BEGUN TO THAW. MAINTAIN FROZEN FOOD ITEMS AT 0 DEGREES FAHRENHEIT OR BELOW. STORE IN FREEZER UNIT WHEN NOT IN USE.
Location: Cook line
Equipment: reach in freezer
- Distressed storage
Improper segregation of distressed items.
Correction: Separate distressed items from (1) food; (2) equipment; (3) utensils; (4) linens; and (5) single-service and single-use articles.
Comments: WILD GREENS: SEPERATE DISTRESSED LETTUCE FROM WHOLESOME LETTUCE. MAINTAIN.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PAPA JOHNS: PROVIDE WASTE RECEPTACLE.
Location: Cook line
Equipment: Hand sink
|
08/29/2013 | Routine |
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: NO SANITIZER DURING INSPECTION
Location: Kitchen
- No three bay (corrected on site)
No approved 3 bay sink for utensil washing.
Correction: A sink with at least 3 bays shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Location: Kitchen
|
03/24/2013 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair or replace plumbing to hand sink in Papa John's area.
Location: Kitchen
|
01/31/2013 | 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: Repair or replace plumbing to hand sink in Papa John's area.
Location: Kitchen
|
01/30/2013 | Non-Illness Complaint |
- 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: Pull Pork not dated.
Location: Kitchen
- 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.
Location: Kitchen (back)
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: 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: Cold top cooler is broken. Repair or replace cooler top.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of true cooler soiled. Please clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of true cooler soiled. Please clean and sanitize.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair or replace faucet to two bay sink.
Location: Kitchen
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: Repair or replace handsink to good working conditions in Simmer.
Location: Kitchen
|
01/17/2013 | Recheck |
- 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: Pull Pork not dated.
Location: Kitchen
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Kitchen (back)
- Storage of Personal Items
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.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: 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: Cold top cooler is broken. Repair or replace cooler top.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of true cooler soiled. Please clean and sanitize.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of true cooler soiled. Please clean and sanitize.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair or replace faucet to two bay sink.
Location: Kitchen
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: Repair or replace handsink to good working conditions in Simmer.
Location: Kitchen
|
01/10/2013 | Routine |
| No violation noted during this evaluation. | 10/19/2012 | Non-Illness Complaint |
- 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: Sausage and bacon not date marked in Spotz area.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair or replace light bulbs in Papa John cooler
- 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.
Location: Produce room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Please do not store wet rags in hand sink.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Cooler soiled in back of kitchen in Papa John's area.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Grill soiled in chick-fila area
Location: Kitchen (back)
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink leaking in Wild Greens area.
|
09/14/2012 | Routine |
- Date marking (corrected on site)
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: 1. Gravy not date marked in reach in cooler.2. Potatoes not date marked in reach in cooler.3. Taco meat not date marked in walk in cooler.4. Pull pork not date marked in walk in cooler.
Location: Kitchen
- Date marking (corrected on site)
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: 1. Gravy not date marked in reach in cooler.2. Potatoes not date marked in reach in cooler.3. Taco meat not date marked in walk in cooler.4. Pull pork not date marked in walk in cooler.
Location: Kitchen
- Date marking (corrected on site)
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: 1. Gravy not date marked in reach in cooler.2. Potatoes not date marked in reach in cooler.3. Taco meat not date marked in walk in cooler.4. Pull pork not date marked in walk in cooler.
Location: Walk-in cooler
- Date marking (corrected on site)
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: 1. Gravy not date marked in reach in cooler.2. Potatoes not date marked in reach in cooler.3. Taco meat not date marked in walk in cooler.4. Pull pork not date marked in walk in cooler.
Location: Walk-in cooler
- 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.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Repair missing light in walkin cooler.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair floor missing floor tiles in chick-fil-a area.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Repair/replace/remove non-working true refrigeration unit in back of kitchen.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of prep table soiled. Please clean.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Char gril soiled in chick-fil-a. Please clean.
Location: Kitchen
|
05/18/2012 | Routine |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bottom of degreaser was being stored around food items/food products
- 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: Please store eggs at the bottom of cooler to prevent any cross-contamination.
Location: Walk-in cooler
- Date marking (corrected on site)
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: Mash potatoes do not have a date in which they were made.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink in Spotz Grill not working properly and in need of being repaired.2. Hand sink not working properly in Chick-fila and in need of being repaired.
Location: Kitchen
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink in Spotz Grill not working properly and in need of being repaired.2. Hand sink not working properly in Chick-fila and in need of being repaired.
Location: Kitchen
- 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 do not store and personal items on food related articles.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace missing floor tiles in Chick-Fila.
- 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: Please provide thermometer in Outtakes
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Marinara sauce can has a severe dent. Remove all dented cans in dry storage.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of shelves soiled under lemonade machine in Chick-Fila. Please clean and sanitize.2. True cooler soiled in kitchen. Please clean and sanitize.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of shelves soiled under lemonade machine in Chick-Fila. Please clean and sanitize.2. True cooler soiled in kitchen. Please clean and sanitize.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Char griller soiled in Chick-fila. Please clean.
|
01/20/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Bottom of degreaser was being stored around food items/food products
- 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: Please store eggs at the bottom of cooler to prevent any cross-contamination.
Location: Walk-in cooler
- Date marking (corrected on site)
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: Mash potatoes do not have a date in which they were made.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink in Spotz Grill not working properly and in need of being repaired.2. Hand sink not working properly in Chick-fila and in need of being repaired.
Location: Kitchen
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hand sink in Spotz Grill not working properly and in need of being repaired.2. Hand sink not working properly in Chick-fila and in need of being repaired.
Location: Kitchen
- 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 do not store and personal items on food related articles.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Replace missing floor tiles in Chick-Fila.
- 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: Please provide thermometer in Outtakes
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Marinara sauce can has a severe dent. Remove all dented cans in dry storage.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of shelves soiled under lemonade machine in Chick-Fila. Please clean and sanitize.2. True cooler soiled in kitchen. Please clean and sanitize.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom of shelves soiled under lemonade machine in Chick-Fila. Please clean and sanitize.2. True cooler soiled in kitchen. Please clean and sanitize.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Char griller soiled in Chick-fila. Please clean.
|
01/12/2012 | Routine |
Restaurant representatives - add corrected or new information about IUPUI Campus Center Food Court & Outtakes 1stFloor, 420 UNIVERSITY BLVD, Indianapolis, IN »