- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE MISSING ON PUBLIC ENTRANCE. PROVIDE SIGNS ON EACH PUBLIC ENTRANCE THAT READ "STATE LAW PROHBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE."
- 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: SHREDDED AND SLICED CHEESE HOLDING AT 48 DEGREES F ON TOP AND CHICKEN SALAD HOLDING AT 42.9 DEGREES F ON BOTTOM COOK LINE COLD TOP COOLER.MAINTAIN POTENTALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. SHREDDED CHEDDAR CHEESE HOLDING AT 51 ON COLD TOP. BOTTOM OK.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. TECHNICIAN SERVICED COLD TOP TWICE LAST WEEK ACCORDING TO GENERAL MANAGER. MANAGER CONTACTED SUPERVISOR TO PUT IN A WORK ORDER FOR REPAIR.RECHECK 11/12: SHREDDED CHEESE AND SAUCES HOLDING AT 52 DEGREES F. MAINTAIN FOOD AT 41 DEGREES F OR LOWER. MANAGER STATED TECHNICIAN PROVIDED SERVICE ON UNIT AND REPLACED COMPRESSOR. STORE FOOD ON ICE TO MAINTAIN 41 DEGREES F UNTIL REPAIRED. PLEASE HAVE VIOLATION CORRECTED BY FOLLOW UP DATE.
Location: Cook line
Equipment: Cold top
- 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: BOTTLE OF ALL PURPOSE CLEANER AND CAN OF AIR FRESHNER STORED ON PREP TABLE IN BACK KITCHENSTORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD CONTACT SURFACES AND SUPPLIES.
Location: Kitchen (back)
- 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: NO MEASUREABLE CHLORINE SANITIZER PRESENT AFTER CYCLING DISH MACHINE TWICE.MAINTAIN SANITIZING SOLUTION AT 50 PPM CHLORINE TO ENSURE EQUIPMENT IS SANITIZED PROPERLY. PROVIDE REPAIR.
Location: Kitchen (back)
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON THE INTERIOR INCLUDING GASKETS AND INTERIOR SURFACES.CLEAN INTERIOR SURFACES OF REFRIGERATION UNTIS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL.
Location: Cook line
Equipment: Cold top
- Food contact cleaning frequency (corrected on site)
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: 1. SERVER PREPARED SHAKE ON MIXER SOILED WITH BUIL UP LOCATED ON COOK LINE.ENSURE MACHINE IS SANITIZED THOROUGHLY IN BETWEEN USE AT A MAXIMUM OF EVERY FOUR HOURS. SHAKE DISCARDED.2. LARGE KNIFE STORED IN DIPPER WELL. ONLY ONE HALF OF KNIFE BLADE SUBMERGED IN WATER WHILE FOOD SOIL REMAINED ON OTHER HALF NOT SUBMERGED IN WATER.ENSURE THE ENTIRE BLADE IS CLEANED AND SANITIZED BEFORE STORING IN DIPPER WELL. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- 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: NO MEASUREABLE QUAT SANITIZER PRESENT IN BUCKETS ON COOK LINE.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION TO ENSURE FOOD AND NON FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
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: DISH MACHINE NOT SANITIZING AND NOT CHECKED FOR LEVELS SINCE ECOLAB SERVICED TWO MONTHS PRIOR. CHECK SANTIZER LEVELS ON A DAILY BASIS BEFORE RUNNING DISH MACHINE TO ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.SANITIZE ALL DISHES, GLASSWARE AND EQUIPMENT ON STORAGE SHELVES AND ON FRONT LINE IN THREE COMPARTMENT SINK AT 50 PPM CHLORINE OR DISH MACHINE UPON REPAIR.
Location: Kitchen (back)
Equipment: -
- Hoods inadequate or unapproved (corrected)
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: FILTERS MISSING ON THE HOOD LOCATED ON COOK LINE.PROVIDE FILTERS WHERE NEEDED.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: WATER POOLED AT THE BOTTOM OF RED BOWLS AND STORAGE CONTAINERS IN BACK KITCHEN STORAGE SHELFINVERT DISHWARE THAT ALLOWS FOR PROPER AIR DRYING.
Location: Kitchen (back)
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: GREASE RESIDUES AND FOOD DEPOSITS ON RED BOWLS STORED ON SHELF IN BACK KITCHEN.ENSURE FOOD CONTACT SURFACES ARE THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD LOCATED ON ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STANDING WATER AT THE BOTTOM INTEIOR OF COLD TOP COOLER ON COOK LINE.CLEAR DRAIN LINE TO FOR PROPER CONDESATE DRAINAGE.2. TOWEL DISPENSER NOT DISPENSING PAPER TOWELS AT HAND SINK LOCATED IN BACK KITCHEN.REPAIR DISPENSER TO DISPENSE TOWELS.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STANDING WATER AT THE BOTTOM INTEIOR OF COLD TOP COOLER ON COOK LINE.CLEAR DRAIN LINE TO FOR PROPER CONDESATE DRAINAGE.2. TOWEL DISPENSER NOT DISPENSING PAPER TOWELS AT HAND SINK LOCATED IN BACK KITCHEN.REPAIR DISPENSER TO DISPENSE TOWELS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.2. STORAGE CONTAINER SOILED ON SURFACES FILLED WITH CLEAN AND SANITIZED TABLE WARE.3. HEAVY CARBON AND GREASE BUILD UP BELOW FLAT TOP GRILL. WHEELS OF GRILL AND FRYERS HEAVILY SOILED AS WELL.4. EXTERIOR/INTERIOR ROOF OF DISH MACHINE SOILED WITH GREASE, CALCIUM AND LIME BUILD UP.5. COVERED THREE BAY SINK BASINS SOILED WITH BUILD UP.6. GASKETS SOILED IN CREVICES ON REACH IN FREEZER ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: ALL VIOLATIONS CORRECTED ABOVE EXCEPT RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.CONTINUE TO CLEAN ALL BEVERAGE GLASS RACKS THOROUGHLY.RECHECK: BEVERAGE RACKS HAVE NOT BEEN CLEANED. PLEASE CLEAN ALL SOILED BEVERAGE RACKS THOROUGHLY BY FOLLOW UP DATE.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.2. STORAGE CONTAINER SOILED ON SURFACES FILLED WITH CLEAN AND SANITIZED TABLE WARE.3. HEAVY CARBON AND GREASE BUILD UP BELOW FLAT TOP GRILL. WHEELS OF GRILL AND FRYERS HEAVILY SOILED AS WELL.4. EXTERIOR/INTERIOR ROOF OF DISH MACHINE SOILED WITH GREASE, CALCIUM AND LIME BUILD UP.5. COVERED THREE BAY SINK BASINS SOILED WITH BUILD UP.6. GASKETS SOILED IN CREVICES ON REACH IN FREEZER ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: ALL VIOLATIONS CORRECTED ABOVE EXCEPT RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.CONTINUE TO CLEAN ALL BEVERAGE GLASS RACKS THOROUGHLY.RECHECK: BEVERAGE RACKS HAVE NOT BEEN CLEANED. PLEASE CLEAN ALL SOILED BEVERAGE RACKS THOROUGHLY BY FOLLOW UP DATE.
Location: Kitchen (back)
- 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: 1. DIPPER WELL SOILED WITH BUILD UP ON RIM LOCATED ON COOK LINE.2. DEVICE USED TO CLEAN SHAKE MACHINE WANDS SOILED WITH BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.
Location: Cook line
Equipment: Dipper well
|
11/12/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE MISSING ON PUBLIC ENTRANCE. PROVIDE SIGNS ON EACH PUBLIC ENTRANCE THAT READ "STATE LAW PROHBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE."
- 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: SHREDDED AND SLICED CHEESE HOLDING AT 48 DEGREES F ON TOP AND CHICKEN SALAD HOLDING AT 42.9 DEGREES F ON BOTTOM COOK LINE COLD TOP COOLER.MAINTAIN POTENTALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER.RECHECK: NOT CORRECTED. SHREDDED CHEDDAR CHEESE HOLDING AT 51 ON COLD TOP. BOTTOM OK.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. TECHNICIAN SERVICED COLD TOP TWICE LAST WEEK ACCORDING TO GENERAL MANAGER. MANAGER CONTACTED SUPERVISOR TO PUT IN A WORK ORDER FOR REPAIR.
Location: Cook line
Equipment: Cold top
- 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: BOTTLE OF ALL PURPOSE CLEANER AND CAN OF AIR FRESHNER STORED ON PREP TABLE IN BACK KITCHENSTORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD CONTACT SURFACES AND SUPPLIES.
Location: Kitchen (back)
- 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: NO MEASUREABLE CHLORINE SANITIZER PRESENT AFTER CYCLING DISH MACHINE TWICE.MAINTAIN SANITIZING SOLUTION AT 50 PPM CHLORINE TO ENSURE EQUIPMENT IS SANITIZED PROPERLY. PROVIDE REPAIR.
Location: Kitchen (back)
Equipment: Dishmachine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON THE INTERIOR INCLUDING GASKETS AND INTERIOR SURFACES.CLEAN INTERIOR SURFACES OF REFRIGERATION UNTIS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL.
Location: Cook line
Equipment: Cold top
- Food contact cleaning frequency (corrected on site)
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: 1. SERVER PREPARED SHAKE ON MIXER SOILED WITH BUIL UP LOCATED ON COOK LINE.ENSURE MACHINE IS SANITIZED THOROUGHLY IN BETWEEN USE AT A MAXIMUM OF EVERY FOUR HOURS. SHAKE DISCARDED.2. LARGE KNIFE STORED IN DIPPER WELL. ONLY ONE HALF OF KNIFE BLADE SUBMERGED IN WATER WHILE FOOD SOIL REMAINED ON OTHER HALF NOT SUBMERGED IN WATER.ENSURE THE ENTIRE BLADE IS CLEANED AND SANITIZED BEFORE STORING IN DIPPER WELL. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- 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: NO MEASUREABLE QUAT SANITIZER PRESENT IN BUCKETS ON COOK LINE.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION TO ENSURE FOOD AND NON FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment (corrected)
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: DISH MACHINE NOT SANITIZING AND NOT CHECKED FOR LEVELS SINCE ECOLAB SERVICED TWO MONTHS PRIOR. CHECK SANTIZER LEVELS ON A DAILY BASIS BEFORE RUNNING DISH MACHINE TO ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.SANITIZE ALL DISHES, GLASSWARE AND EQUIPMENT ON STORAGE SHELVES AND ON FRONT LINE IN THREE COMPARTMENT SINK AT 50 PPM CHLORINE OR DISH MACHINE UPON REPAIR.
Location: Kitchen (back)
Equipment: -
- Hoods inadequate or unapproved (corrected)
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: FILTERS MISSING ON THE HOOD LOCATED ON COOK LINE.PROVIDE FILTERS WHERE NEEDED.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: WATER POOLED AT THE BOTTOM OF RED BOWLS AND STORAGE CONTAINERS IN BACK KITCHEN STORAGE SHELFINVERT DISHWARE THAT ALLOWS FOR PROPER AIR DRYING.
Location: Kitchen (back)
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: GREASE RESIDUES AND FOOD DEPOSITS ON RED BOWLS STORED ON SHELF IN BACK KITCHEN.ENSURE FOOD CONTACT SURFACES ARE THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD LOCATED ON ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STANDING WATER AT THE BOTTOM INTEIOR OF COLD TOP COOLER ON COOK LINE.CLEAR DRAIN LINE TO FOR PROPER CONDESATE DRAINAGE.2. TOWEL DISPENSER NOT DISPENSING PAPER TOWELS AT HAND SINK LOCATED IN BACK KITCHEN.REPAIR DISPENSER TO DISPENSE TOWELS.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STANDING WATER AT THE BOTTOM INTEIOR OF COLD TOP COOLER ON COOK LINE.CLEAR DRAIN LINE TO FOR PROPER CONDESATE DRAINAGE.2. TOWEL DISPENSER NOT DISPENSING PAPER TOWELS AT HAND SINK LOCATED IN BACK KITCHEN.REPAIR DISPENSER TO DISPENSE TOWELS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.2. STORAGE CONTAINER SOILED ON SURFACES FILLED WITH CLEAN AND SANITIZED TABLE WARE.3. HEAVY CARBON AND GREASE BUILD UP BELOW FLAT TOP GRILL. WHEELS OF GRILL AND FRYERS HEAVILY SOILED AS WELL.4. EXTERIOR/INTERIOR ROOF OF DISH MACHINE SOILED WITH GREASE, CALCIUM AND LIME BUILD UP.5. COVERED THREE BAY SINK BASINS SOILED WITH BUILD UP.6. GASKETS SOILED IN CREVICES ON REACH IN FREEZER ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: ALL VIOLATIONS CORRECTED ABOVE EXCEPT RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.CONTINUE TO CLEAN ALL BEVERAGE GLASS RACKS THOROUGHLY.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.2. STORAGE CONTAINER SOILED ON SURFACES FILLED WITH CLEAN AND SANITIZED TABLE WARE.3. HEAVY CARBON AND GREASE BUILD UP BELOW FLAT TOP GRILL. WHEELS OF GRILL AND FRYERS HEAVILY SOILED AS WELL.4. EXTERIOR/INTERIOR ROOF OF DISH MACHINE SOILED WITH GREASE, CALCIUM AND LIME BUILD UP.5. COVERED THREE BAY SINK BASINS SOILED WITH BUILD UP.6. GASKETS SOILED IN CREVICES ON REACH IN FREEZER ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.RECHECK: ALL VIOLATIONS CORRECTED ABOVE EXCEPT RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.CONTINUE TO CLEAN ALL BEVERAGE GLASS RACKS THOROUGHLY.
Location: Kitchen (back)
- 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: 1. DIPPER WELL SOILED WITH BUILD UP ON RIM LOCATED ON COOK LINE.2. DEVICE USED TO CLEAN SHAKE MACHINE WANDS SOILED WITH BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.
Location: Cook line
Equipment: Dipper well
|
11/05/2014 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: SMOKING DISTANCE SIGNAGE MISSING ON PUBLIC ENTRANCE. PROVIDE SIGNS ON EACH PUBLIC ENTRANCE THAT READ "STATE LAW PROHBITS SMOKING WITHIN 8 FEET OF THIS PUBLIC ENTRANCE."
- 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: SHREDDED AND SLICED CHEESE HOLDING AT 48 DEGREES F ON TOP AND CHICKEN SALAD HOLDING AT 42.9 DEGREES F ON BOTTOM COOK LINE COLD TOP COOLER.MAINTAIN POTENTALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER.
Location: Cook line
Equipment: Cold top
- 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: BOTTLE OF ALL PURPOSE CLEANER AND CAN OF AIR FRESHNER STORED ON PREP TABLE IN BACK KITCHENSTORE CLEANING CHEMICALS IN A DESIGNATED AREA AWAY FROM FOOD CONTACT SURFACES AND SUPPLIES.
Location: Kitchen (back)
- Chemical sanitizer concentration
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: NO MEASUREABLE CHLORINE SANITIZER PRESENT AFTER CYCLING DISH MACHINE TWICE.MAINTAIN SANITIZING SOLUTION AT 50 PPM CHLORINE TO ENSURE EQUIPMENT IS SANITIZED PROPERLY. PROVIDE REPAIR.
Location: Kitchen (back)
Equipment: Dishmachine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: COLD TOP COOLER SOILED ON THE INTERIOR INCLUDING GASKETS AND INTERIOR SURFACES.CLEAN INTERIOR SURFACES OF REFRIGERATION UNTIS ON A REGULAR BASIS TO PREVENT ACCUMULATION OF FOOD SOIL.
Location: Cook line
Equipment: Cold top
- Food contact cleaning frequency (corrected on site)
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: 1. SERVER PREPARED SHAKE ON MIXER SOILED WITH BUIL UP LOCATED ON COOK LINE.ENSURE MACHINE IS SANITIZED THOROUGHLY IN BETWEEN USE AT A MAXIMUM OF EVERY FOUR HOURS. SHAKE DISCARDED.2. LARGE KNIFE STORED IN DIPPER WELL. ONLY ONE HALF OF KNIFE BLADE SUBMERGED IN WATER WHILE FOOD SOIL REMAINED ON OTHER HALF NOT SUBMERGED IN WATER.ENSURE THE ENTIRE BLADE IS CLEANED AND SANITIZED BEFORE STORING IN DIPPER WELL. CONSISTENT REPEAT VIOLATION.
Location: Cook line
- 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: NO MEASUREABLE QUAT SANITIZER PRESENT IN BUCKETS ON COOK LINE.MAINTAIN SOLUTION AT THE PROPER CONCENTRATION TO ENSURE FOOD AND NON FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Cook line
- Improper sanitizing of utensil(s) and equipment
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: DISH MACHINE NOT SANITIZING AND NOT CHECKED FOR LEVELS SINCE ECOLAB SERVICED TWO MONTHS PRIOR. CHECK SANTIZER LEVELS ON A DAILY BASIS BEFORE RUNNING DISH MACHINE TO ENSURE EQUIPMENT IS SANITIZED IMMEDIATELY AFTER CLEANING.SANITIZE ALL DISHES, GLASSWARE AND EQUIPMENT ON STORAGE SHELVES AND ON FRONT LINE IN THREE COMPARTMENT SINK AT 50 PPM CHLORINE OR DISH MACHINE UPON REPAIR.
Location: Kitchen (back)
Equipment: -
- 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: FILTERS MISSING ON THE HOOD LOCATED ON COOK LINE.PROVIDE FILTERS WHERE NEEDED.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: WATER POOLED AT THE BOTTOM OF RED BOWLS AND STORAGE CONTAINERS IN BACK KITCHEN STORAGE SHELFINVERT DISHWARE THAT ALLOWS FOR PROPER AIR DRYING.
Location: Kitchen (back)
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: GREASE RESIDUES AND FOOD DEPOSITS ON RED BOWLS STORED ON SHELF IN BACK KITCHEN.ENSURE FOOD CONTACT SURFACES ARE THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen (back)
- 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: EXHAUST SYSTEM ON HOOD NOT CLEANED SINCE OCTOBER 2012. SYSTEMS SHOULD BE CLEANED EVERY SIX MONTHS. PROVIDE SERVICE TO HAVE EXHAUST SYSTEM CLEANED AND ON A REGULAR BASIS.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD LOCATED ON ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STANDING WATER AT THE BOTTOM INTEIOR OF COLD TOP COOLER ON COOK LINE.CLEAR DRAIN LINE TO FOR PROPER CONDESATE DRAINAGE.2. TOWEL DISPENSER NOT DISPENSING PAPER TOWELS AT HAND SINK LOCATED IN BACK KITCHEN.REPAIR DISPENSER TO DISPENSE TOWELS.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. STANDING WATER AT THE BOTTOM INTEIOR OF COLD TOP COOLER ON COOK LINE.CLEAR DRAIN LINE TO FOR PROPER CONDESATE DRAINAGE.2. TOWEL DISPENSER NOT DISPENSING PAPER TOWELS AT HAND SINK LOCATED IN BACK KITCHEN.REPAIR DISPENSER TO DISPENSE TOWELS.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.2. STORAGE CONTAINER SOILED ON SURFACES FILLED WITH CLEAN AND SANITIZED TABLE WARE.3. HEAVY CARBON AND GREASE BUILD UP BELOW FLAT TOP GRILL. WHEELS OF GRILL AND FRYERS HEAVILY SOILED AS WELL.4. EXTERIOR/INTERIOR ROOF OF DISH MACHINE SOILED WITH GREASE, CALCIUM AND LIME BUILD UP.5. COVERED THREE BAY SINK BASINS SOILED WITH BUILD UP.6. GASKETS SOILED IN CREVICES ON REACH IN FREEZER ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. RACKS SOILED ON THE EXTERIOR SURFACES SOILED CONTAINING CLEAN AND SANITIZED GLASS WARE.2. STORAGE CONTAINER SOILED ON SURFACES FILLED WITH CLEAN AND SANITIZED TABLE WARE.3. HEAVY CARBON AND GREASE BUILD UP BELOW FLAT TOP GRILL. WHEELS OF GRILL AND FRYERS HEAVILY SOILED AS WELL.4. EXTERIOR/INTERIOR ROOF OF DISH MACHINE SOILED WITH GREASE, CALCIUM AND LIME BUILD UP.5. COVERED THREE BAY SINK BASINS SOILED WITH BUILD UP.6. GASKETS SOILED IN CREVICES ON REACH IN FREEZER ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen (back)
- 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. DIPPER WELL SOILED WITH BUILD UP ON RIM LOCATED ON COOK LINE.2. DEVICE USED TO CLEAN SHAKE MACHINE WANDS SOILED WITH BUILD UP.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT ACCUMULATION OF SOIL.
Location: Cook line
Equipment: Dipper well
|
10/28/2014 | Routine |
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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.
|
10/10/2014 | Non-Illness Complaint |
- 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: LINE COOK CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN.ENSURE ALL FOOD HANDLERS WASH HANDS IN BETWEEN GLOVE CHANGE.
- 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: GRILL LINE COOK DRINKING BEVERAGE FROM A CUP WITHOUT A LID AND STRAW. EMPLOYEE BEVERAGES WITHOUT LIDS AND STRAWS STORED ON ONE BAY PREP SINK DRAIN BOARD IN BACK PREP AREA.ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.RECHECK 4/3: EMPLOYEE PLATES OFPARTIALLY EATEN FOOD AND BEVERAGES STORED INSIDE CUPS WITHOUT LIDS AND STRAWS STORED IN BACK PREP AREA NEAR ONE BAY SINK.EMPLOYEES SHOULD NOT EAT IN FOOD PREP AREAS. EAT IN DESIGNATED AREAS ONLY SUCH AS DINING AREA OR OFFICE. ALL BEVERAGE CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN PREP AREAS. REPEAT VIOLATION WILL RESULT IN A FINE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR COLD TOP COOLER SOILED LOCATED ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT CONTAMINATION OF THE FOOD INSIDE.2. TRASH DEPOSITORY ON COOK LINE CUTTING BOARD OVERFLOWING CONTAINING A PAPER REMOVED FROM A RAW HAMBURGER PATTY CONTAINING BLOOD RESIDUE.ENSURE PACKAGING FROM RAW MEAT PRODUCT IS DISCARDED IN TRASH CAN TO PREVENT CONTAMINATION OF CUTTING BOARD. DO NOT LET TRASH OVER FLOW.RECHECK: BACK INTERIOR REACH IN COOLER SOILED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR COLD TOP COOLER SOILED LOCATED ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT CONTAMINATION OF THE FOOD INSIDE.2. TRASH DEPOSITORY ON COOK LINE CUTTING BOARD OVERFLOWING CONTAINING A PAPER REMOVED FROM A RAW HAMBURGER PATTY CONTAINING BLOOD RESIDUE.ENSURE PACKAGING FROM RAW MEAT PRODUCT IS DISCARDED IN TRASH CAN TO PREVENT CONTAMINATION OF CUTTING BOARD. DO NOT LET TRASH OVER FLOW.RECHECK: BACK INTERIOR REACH IN COOLER SOILED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
Equipment: Cold top
- 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: SHAKE MIXER HEAVILY SOILED WITH DRIED ICE CREAM RESIDUE ON COOK LINE.MIXER SHOULD BE CLEANED AND SANITIZED IN BETWEEN USE TO PREVENT BUILD UP AND GROWTH OF BACTERIA.
Location: Cook line
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF BACTERIA.RECHECK 4/3: NOT CORRECTED. CLEAN AND SANITIZE SINK BASIN AND FIXTURES THOROUGHLY TO PREVENT SPREAD OF BACTERIA.
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: LINE COOK WEARING THREE BANDS ON EACH WRIST.WHEN PREPARING FOOD NO JEWELRY MAY BE WORN ON HANDS, WRISTS OR ARMS EXCEPT A PLAIN BAND.
- 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: FILTERS MISSING ON THE HOOD. GAPS PRESENT.PROVIDE MISSING FILTERS.RECHECK 4/3: NOT CORRECTED.RECHECK 4/15: FILTERS ARE ON ORDER.
- 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 MOPS STORED ON THE FLOOR.HANG WET MOPS ON MOP RACK WHEN NOT IN USE.
Location: Kitchen (back)
- 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: MOST RECENT EXHAUST CLEANING OCCURRED ON OCTOBER 2012.OPERATION REQUIRES EXHAUST TO BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE TO HAVE SYSTEM CLEANED.RECHECK 4/3: NOT CORRECTED.RECHECK 4/15: A WORK ORDER IS IN PROGRESS TO HAVE EXHAUST SYSTEM CLEANED ACCORDING TO MANAGER.
Location: Cook line
- 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: CEILING TILE MISSING ABOVE CHEMICAL SHELF IN BACK PREP AREA.RECHECK 4/3: NOT CORRECTED
Location: Kitchen (back)
- 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 FREEZER FLOOR DIRTY.CLEAN THOROUGHLY.RECHECK 4/3: NOT CORRECTED.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: AIR VENT HANGING DOWN FROM THE CEILING IN BACK PREP AREA.RECHECK 4/3: NOT COMPLETED.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF FROZEN FOOD STORED ON SOILED FLOOR INSIDE WALK IN FREEZER.2. FOUNTAIN SYRUP BOX STORED ON THE FLOORSTORE ALL PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF FROZEN FOOD STORED ON SOILED FLOOR INSIDE WALK IN FREEZER.2. FOUNTAIN SYRUP BOX STORED ON THE FLOORSTORE ALL PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAULK BETWEEN WALL AND DISH MACHINE SOILED WITH MILDEW.PROVIDE FRESH SEALANT.RECHECK 4/3: NOT COMPLETED.RECHECK 4/15: NOT CORRECTED
Location: Cook line
Equipment: Dishmachine
- 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: 1. EXTERIOR NACHO CHEESE WARMING UNIT SOILED WITH GREASE AND FOOD RESIDUES.2. DIPPER WELL NEXT TO MIXER HEAVILY SOILED WITH BUILD UP. CORRECTEDRECHECK 4/3: NACHO CHEESE WARMING UNIT SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
Equipment: Dipper well
- 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: 1. EXTERIOR NACHO CHEESE WARMING UNIT SOILED WITH GREASE AND FOOD RESIDUES.2. DIPPER WELL NEXT TO MIXER HEAVILY SOILED WITH BUILD UP. CORRECTEDRECHECK 4/3: NACHO CHEESE WARMING UNIT SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO TOWELS IN BACK PREP HAND SINK DISPENSER.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT BACK PREP SINK.
Location: Kitchen (back)
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: HALF OF THE BLADE OF A LARGE KNIFE EXTENDS ABOVE THE WATER LEVEL IN THE DIPPER WELL ON COOK LINE. DISCONTINUE STORING LARGE KNIVES IN DIPPER WELL STORE KNIVES ON A SANITARY SURFACE AND CLEAN AND SANITIZE IN BETWEEN USE.RECHECK 4/3: NOT CORRECTED. PLEASE DO NOT STORE LARGE KNIVES IN DIPPER WELL.
|
04/15/2014 | Recheck |
- 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: LINE COOK CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN.ENSURE ALL FOOD HANDLERS WASH HANDS IN BETWEEN GLOVE CHANGE.
- 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: GRILL LINE COOK DRINKING BEVERAGE FROM A CUP WITHOUT A LID AND STRAW. EMPLOYEE BEVERAGES WITHOUT LIDS AND STRAWS STORED ON ONE BAY PREP SINK DRAIN BOARD IN BACK PREP AREA.ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.RECHECK 4/3: EMPLOYEE PLATES OFPARTIALLY EATEN FOOD AND BEVERAGES STORED INSIDE CUPS WITHOUT LIDS AND STRAWS STORED IN BACK PREP AREA NEAR ONE BAY SINK.EMPLOYEES SHOULD NOT EAT IN FOOD PREP AREAS. EAT IN DESIGNATED AREAS ONLY SUCH AS DINING AREA OR OFFICE. ALL BEVERAGE CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN PREP AREAS. REPEAT VIOLATION WILL RESULT IN A FINE.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR COLD TOP COOLER SOILED LOCATED ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT CONTAMINATION OF THE FOOD INSIDE.2. TRASH DEPOSITORY ON COOK LINE CUTTING BOARD OVERFLOWING CONTAINING A PAPER REMOVED FROM A RAW HAMBURGER PATTY CONTAINING BLOOD RESIDUE.ENSURE PACKAGING FROM RAW MEAT PRODUCT IS DISCARDED IN TRASH CAN TO PREVENT CONTAMINATION OF CUTTING BOARD. DO NOT LET TRASH OVER FLOW.RECHECK: BACK INTERIOR REACH IN COOLER SOILED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR COLD TOP COOLER SOILED LOCATED ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT CONTAMINATION OF THE FOOD INSIDE.2. TRASH DEPOSITORY ON COOK LINE CUTTING BOARD OVERFLOWING CONTAINING A PAPER REMOVED FROM A RAW HAMBURGER PATTY CONTAINING BLOOD RESIDUE.ENSURE PACKAGING FROM RAW MEAT PRODUCT IS DISCARDED IN TRASH CAN TO PREVENT CONTAMINATION OF CUTTING BOARD. DO NOT LET TRASH OVER FLOW.RECHECK: BACK INTERIOR REACH IN COOLER SOILED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
Equipment: Cold top
- 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: SHAKE MIXER HEAVILY SOILED WITH DRIED ICE CREAM RESIDUE ON COOK LINE.MIXER SHOULD BE CLEANED AND SANITIZED IN BETWEEN USE TO PREVENT BUILD UP AND GROWTH OF BACTERIA.
Location: Cook line
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF BACTERIA.RECHECK 4/3: NOT CORRECTED. CLEAN AND SANITIZE SINK BASIN AND FIXTURES THOROUGHLY TO PREVENT SPREAD OF BACTERIA.
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: LINE COOK WEARING THREE BANDS ON EACH WRIST.WHEN PREPARING FOOD NO JEWELRY MAY BE WORN ON HANDS, WRISTS OR ARMS EXCEPT A PLAIN BAND.
- 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: FILTERS MISSING ON THE HOOD. GAPS PRESENT.PROVIDE MISSING FILTERS.RECHECK 4/3: NOT CORRECTED.
- 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 MOPS STORED ON THE FLOOR.HANG WET MOPS ON MOP RACK WHEN NOT IN USE.
Location: Kitchen (back)
- 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: MOST RECENT EXHAUST CLEANING OCCURRED ON OCTOBER 2012.OPERATION REQUIRES EXHAUST TO BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE TO HAVE SYSTEM CLEANED.RECHECK 4/3: NOT CORRECTED.
Location: Cook line
- 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: CEILING TILE MISSING ABOVE CHEMICAL SHELF IN BACK PREP AREA.RECHECK 4/3: NOT CORRECTED
Location: Kitchen (back)
- 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 FREEZER FLOOR DIRTY.CLEAN THOROUGHLY.RECHECK 4/3: NOT CORRECTED.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: AIR VENT HANGING DOWN FROM THE CEILING IN BACK PREP AREA.RECHECK 4/3: NOT COMPLETED.
Location: Kitchen (back)
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF FROZEN FOOD STORED ON SOILED FLOOR INSIDE WALK IN FREEZER.2. FOUNTAIN SYRUP BOX STORED ON THE FLOORSTORE ALL PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF FROZEN FOOD STORED ON SOILED FLOOR INSIDE WALK IN FREEZER.2. FOUNTAIN SYRUP BOX STORED ON THE FLOORSTORE ALL PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAULK BETWEEN WALL AND DISH MACHINE SOILED WITH MILDEW.PROVIDE FRESH SEALANT.RECHECK 4/3: NOT COMPLETED.
Location: Cook line
Equipment: Dishmachine
- 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: 1. EXTERIOR NACHO CHEESE WARMING UNIT SOILED WITH GREASE AND FOOD RESIDUES.2. DIPPER WELL NEXT TO MIXER HEAVILY SOILED WITH BUILD UP. CORRECTEDRECHECK 4/3: NACHO CHEESE WARMING UNIT SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
Equipment: Dipper well
- 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. EXTERIOR NACHO CHEESE WARMING UNIT SOILED WITH GREASE AND FOOD RESIDUES.2. DIPPER WELL NEXT TO MIXER HEAVILY SOILED WITH BUILD UP. CORRECTEDRECHECK 4/3: NACHO CHEESE WARMING UNIT SOILED. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO TOWELS IN BACK PREP HAND SINK DISPENSER.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT BACK PREP SINK.
Location: Kitchen (back)
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: HALF OF THE BLADE OF A LARGE KNIFE EXTENDS ABOVE THE WATER LEVEL IN THE DIPPER WELL ON COOK LINE. DISCONTINUE STORING LARGE KNIVES IN DIPPER WELL STORE KNIVES ON A SANITARY SURFACE AND CLEAN AND SANITIZE IN BETWEEN USE.RECHECK 4/3: NOT CORRECTED. PLEASE DO NOT STORE LARGE KNIVES IN DIPPER WELL.
|
04/03/2014 | Recheck |
- 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: LINE COOK CHANGING GLOVES WITHOUT WASHING HANDS IN BETWEEN.ENSURE ALL FOOD HANDLERS WASH HANDS IN BETWEEN GLOVE CHANGE.
- 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: GRILL LINE COOK DRINKING BEVERAGE FROM A CUP WITHOUT A LID AND STRAW. EMPLOYEE BEVERAGES WITHOUT LIDS AND STRAWS STORED ON ONE BAY PREP SINK DRAIN BOARD IN BACK PREP AREA.ENSURE ALL BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR COLD TOP COOLER SOILED LOCATED ON COOK LINE.CLEAN AND SANITIZE ON A REGULAR BASIS TO PREVENT CONTAMINATION OF THE FOOD INSIDE.2. TRASH DEPOSITORY ON COOK LINE CUTTING BOARD OVERFLOWING CONTAINING A PAPER REMOVED FROM A RAW HAMBURGER PATTY CONTAINING BLOOD RESIDUE.ENSURE PACKAGING FROM RAW MEAT PRODUCT IS DISCARDED IN TRASH CAN TO PREVENT CONTAMINATION OF CUTTING BOARD. DO NOT LET TRASH OVER FLOW.
Location: Kitchen
- 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: SHAKE MIXER HEAVILY SOILED WITH DRIED ICE CREAM RESIDUE ON COOK LINE.MIXER SHOULD BE CLEANED AND SANITIZED IN BETWEEN USE TO PREVENT BUILD UP AND GROWTH OF BACTERIA.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK SOILED.KEEP HAND SINK IN A CLEAN CONDITION AT ALL TIMES TO PREVENT SPREAD OF BACTERIA.
Location: Cook line
Equipment: Hand sink
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: LINE COOK WEARING THREE BANDS ON EACH WRIST.WHEN PREPARING FOOD NO JEWELRY MAY BE WORN ON HANDS, WRISTS OR ARMS EXCEPT A PLAIN BAND.
- 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: FILTERS MISSING ON THE HOOD. GAPS PRESENT.PROVIDE MISSING FILTERS.
- 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 MOPS STORED ON THE FLOOR.HANG WET MOPS ON MOP RACK WHEN NOT IN USE.
Location: Kitchen (back)
- 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: MOST RECENT EXHAUST CLEANING OCCURRED ON OCTOBER 2012.OPERATION REQUIRES EXHAUST TO BE CLEANED ON A BIANNUAL BASIS. PROVIDE SERVICE TO HAVE SYSTEM CLEANED.
Location: Cook line
- 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: CEILING TILE MISSING ABOVE CHEMICAL SHELF IN BACK PREP AREA.
Location: Kitchen (back)
- 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 FREEZER FLOOR DIRTY.CLEAN THOROUGHLY.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: AIR VENT HANGING DOWN FROM THE CEILING IN BACK PREP AREA.
Location: Kitchen (back)
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF FROZEN FOOD STORED ON SOILED FLOOR INSIDE WALK IN FREEZER.2. FOUNTAIN SYRUP BOX STORED ON THE FLOORSTORE ALL PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF FROZEN FOOD STORED ON SOILED FLOOR INSIDE WALK IN FREEZER.2. FOUNTAIN SYRUP BOX STORED ON THE FLOORSTORE ALL PRODUCT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CAULK BETWEEN WALL AND DISH MACHINE SOILED WITH MILDEW.PROVIDE FRESH SEALANT
Location: Cook line
Equipment: Dishmachine
- 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. EXTERIOR NACHO CHEESE WARMING UNIT SOILED WITH GREASE AND FOOD RESIDUES.2. DIPPER WELL NEXT TO MIXER HEAVILY SOILED WITH BUILD UP.
Location: Cook line
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO TOWELS IN BACK PREP HAND SINK DISPENSER.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: NO TRASH CAN AVAILABLE AT BACK PREP SINK.
Location: Kitchen (back)
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: HALF OF THE BLADE OF A LARGE KNIFE EXTENDS ABOVE THE WATER LEVEL IN THE DIPPER WELL ON COOK LINE. DISCONTINUE STORING LARGE KNIVES IN DIPPER WELL STORE KNIVES ON A SANITARY SURFACE AND CLEAN AND SANITIZE IN BETWEEN USE.
|
03/27/2014 | 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: CONTAINER OF TUNA SALAD, SHREDDED CHEDDAR CHEESE, AND MAYONAISE WERE HOLDING AT 68 DEGREES ON COOK LINE COLD TOP COOLER.REPAIR COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. TEMPERATURE ABUSED FOOD ITEMS WERE DISCARDED AND REPLACED. DISCONTINUE USE OF BOTTOM COOLER UNITL REPAIR HAS BEEN MADE. ICE UTILIZED ON TOP TO MAINTAIN CONDIMENTS AT PROPER TEMPERATURE. RECHECK: COLD TOP COOLER HOLDING SHREDDED CHEESE ON TOP AT 55 DEGREES F. BOTTOM HOLDING AT 41 DEGREES. REPAIR COLD TOP TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF WINDOW CLEANER STORED IN BACK PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- 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 BEVERAGE STORED IN BACK PREP AREA WITHOUT LID. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN BACK PREP AREA.RECHECK: EMPLOYEE BEVERAGE STORED IN BACK PREP AREA WITHOUT LID. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN BACK PREP AREA.
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER BLADES SOILED WITH DRIED PRODUCE DEBRIS ON BLADES STORED UNDER COUNTER TOP.2. EXTERIOR ROBO COP SOILED WITH BITS OF FOOD DEBRIS. 3. CAN OPENER BLADE SOILED WITH FOOD RESIDUE. CLEAN AND SANITIZE EVERY FOUR HOURS.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITZED BEFORE STORAGE.RECHECK: CAN OPENER BLADE SOILED. CLEAN ON A DAILY BASIS TO PREVENT BUILD UP
Location: Kitchen (back)
- 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: KNIVES STORED IN DIPPER WELL SOILED ON CUTTING SURFACE NEAR THE HANDLE.FOOD CONTACT SURFACE OF THE KNIFE EXTENDS ABOVE THE WATER LINE IN DIPPER WELL. CLEAN AND SANITIZE KNIFE BLADES EVERY FOUR HOURS.
Location: Cook line
- 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: SCRUBBERS STORED INSIDE HAND SINK LOCATED AT SERVICE COUNTER. STORE NOTHING INSIDE HAND SINKS. USE SPECIFICALLY FOR HAND WASHING ONLY.
Location: Service counter
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY AT BEVERAGE STATIONS.STORE LIDS FACE DOWN TO PREVENT CONTAMINATION ONBNTHE INTERIOR.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RECHECK: COLD TOP COOLER NOT CAPABLE OF HOLDING PRODUCT AT 41 DEGREES F OR LOWER. PARTS ARE ON ORDER. CONDIMENTS STORED ON ICE. BOTTOM REMAINS EMPTY.
Location: Cook line
Equipment: Cold top
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF CHOCOLATE FUDGE DENTED ON THE RIM STORED IN DRY STORAGE.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- 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 INSIDE WALK IN COOLER.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIME BUILD UP ON THE INTERIOR OF DISH MACHINE. DRAIN SOILED AS WELL.DELIME INTERIOR AND CLEAN DRAIN ON A REGULAR BASIS.RECHECK: CALCIUM BUILD UP REMAINS ON INTERIOR OF DISH MACHINE. CONTINUE TO DELIME
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. REMOVE BUILD UP ON THE CORNERS AND EDGES OF THE ICE BINS BELOW SODA FOUNTAINS.2. GASKESTS SOILED LOCATED ON REACH IN FREEZER LOCATED ON COOK LINE.
Location: Service counter
Equipment: Soda machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN.
Location: Kitchen (back)
|
09/18/2013 | 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: CONTAINER OF TUNA SALAD, SHREDDED CHEDDAR CHEESE, AND MAYONAISE WERE HOLDING AT 68 DEGREES ON COOK LINE COLD TOP COOLER.REPAIR COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. TEMPERATURE ABUSED FOOD ITEMS WERE DISCARDED AND REPLACED. DISCONTINUE USE OF BOTTOM COOLER UNITL REPAIR HAS BEEN MADE. ICE UTILIZED ON TOP TO MAINTAIN CONDIMENTS AT PROPER TEMPERATURE. RECHECK: COLD TOP COOLER HOLDING SHREDDED CHEESE ON TOP AT 55 DEGREES F. BOTTOM HOLDING AT 41 DEGREES. REPAIR COLD TOP TO HOLD AT 41 DEGREES F OR LOWER.
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF WINDOW CLEANER STORED IN BACK PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- 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 BEVERAGE STORED IN BACK PREP AREA WITHOUT LID. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN BACK PREP AREA.RECHECK: EMPLOYEE BEVERAGE STORED IN BACK PREP AREA WITHOUT LID. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN BACK PREP AREA.
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER BLADES SOILED WITH DRIED PRODUCE DEBRIS ON BLADES STORED UNDER COUNTER TOP.2. EXTERIOR ROBO COP SOILED WITH BITS OF FOOD DEBRIS. 3. CAN OPENER BLADE SOILED WITH FOOD RESIDUE. CLEAN AND SANITIZE EVERY FOUR HOURS.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITZED BEFORE STORAGE.RECHECK: CAN OPENER BLADE SOILED. CLEAN ON A DAILY BASIS TO PREVENT BUILD UP
Location: Kitchen (back)
- 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: KNIVES STORED IN DIPPER WELL SOILED ON CUTTING SURFACE NEAR THE HANDLE.FOOD CONTACT SURFACE OF THE KNIFE EXTENDS ABOVE THE WATER LINE IN DIPPER WELL. CLEAN AND SANITIZE KNIFE BLADES EVERY FOUR HOURS.
Location: Cook line
- 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: SCRUBBERS STORED INSIDE HAND SINK LOCATED AT SERVICE COUNTER. STORE NOTHING INSIDE HAND SINKS. USE SPECIFICALLY FOR HAND WASHING ONLY.
Location: Service counter
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY AT BEVERAGE STATIONS.STORE LIDS FACE DOWN TO PREVENT CONTAMINATION ONBNTHE INTERIOR.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RECHECK: COLD TOP COOLER NOT CAPABLE OF HOLDING PRODUCT AT 41 DEGREES F OR LOWER. PARTS ARE ON ORDER. CONDIMENTS STORED ON ICE. BOTTOM REMAINS EMPTY.
Location: Cook line
Equipment: Cold top
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF CHOCOLATE FUDGE DENTED ON THE RIM STORED IN DRY STORAGE.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- 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 INSIDE WALK IN COOLER.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIME BUILD UP ON THE INTERIOR OF DISH MACHINE. DRAIN SOILED AS WELL.DELIME INTERIOR AND CLEAN DRAIN ON A REGULAR BASIS.RECHECK: CALCIUM BUILD UP REMAINS ON INTERIOR OF DISH MACHINE. CONTINUE TO DELIME
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. REMOVE BUILD UP ON THE CORNERS AND EDGES OF THE ICE BINS BELOW SODA FOUNTAINS.2. GASKESTS SOILED LOCATED ON REACH IN FREEZER LOCATED ON COOK LINE.
Location: Service counter
Equipment: Soda machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN.
Location: Kitchen (back)
|
09/10/2013 | 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: CONTAINER OF TUNA SALAD, SHREDDED CHEDDAR CHEESE, AND MAYONAISE WERE HOLDING AT 68 DEGREES ON COOK LINE COLD TOP COOLER.REPAIR COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. TEMPERATURE ABUSED FOOD ITEMS WERE DISCARDED AND REPLACED. DISCONTINUE USE OF BOTTOM COOLER UNITL REPAIR HAS BEEN MADE. ICE UTILIZED ON TOP TO MAINTAIN CONDIMENTS AT PROPER TEMPERATURE.
Location: Cook line
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF WINDOW CLEANER STORED IN BACK PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- 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 BEVERAGE STORED IN BACK PREP AREA WITHOUT LID. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN BACK PREP AREA.RECHECK: EMPLOYEE BEVERAGE STORED IN BACK PREP AREA WITHOUT LID. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN BACK PREP AREA.
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER BLADES SOILED WITH DRIED PRODUCE DEBRIS ON BLADES STORED UNDER COUNTER TOP.2. EXTERIOR ROBO COP SOILED WITH BITS OF FOOD DEBRIS. 3. CAN OPENER BLADE SOILED WITH FOOD RESIDUE. CLEAN AND SANITIZE EVERY FOUR HOURS.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITZED BEFORE STORAGE.RECHECK: CAN OPENER BLADE SOILED. CLEAN ON A DAILY BASIS TO PREVENT BUILD UP
Location: Kitchen (back)
- 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: KNIVES STORED IN DIPPER WELL SOILED ON CUTTING SURFACE NEAR THE HANDLE.FOOD CONTACT SURFACE OF THE KNIFE EXTENDS ABOVE THE WATER LINE IN DIPPER WELL. CLEAN AND SANITIZE KNIFE BLADES EVERY FOUR HOURS.
Location: Cook line
- 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: SCRUBBERS STORED INSIDE HAND SINK LOCATED AT SERVICE COUNTER. STORE NOTHING INSIDE HAND SINKS. USE SPECIFICALLY FOR HAND WASHING ONLY.
Location: Service counter
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY AT BEVERAGE STATIONS.STORE LIDS FACE DOWN TO PREVENT CONTAMINATION ONBNTHE INTERIOR.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: RECHECK: COLD TOP COOLER NOT CAPABLE OF HOLDING PRODUCT AT 41 DEGREES F OR LOWER. PARTS ARE ON ORDER. CONDIMENTS STORED ON ICE. BOTTOM REMAINS EMPTY.
Location: Cook line
Equipment: Cold top
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF CHOCOLATE FUDGE DENTED ON THE RIM STORED IN DRY STORAGE.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- 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 INSIDE WALK IN COOLER.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIME BUILD UP ON THE INTERIOR OF DISH MACHINE. DRAIN SOILED AS WELL.DELIME INTERIOR AND CLEAN DRAIN ON A REGULAR BASIS.RECHECK: CALCIUM BUILD UP REMAINS ON INTERIOR OF DISH MACHINE. CONTINUE TO DELIME
Location: Dish machine area
Equipment: Dishmachine
- 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: 1. REMOVE BUILD UP ON THE CORNERS AND EDGES OF THE ICE BINS BELOW SODA FOUNTAINS.2. GASKESTS SOILED LOCATED ON REACH IN FREEZER LOCATED ON COOK LINE.
Location: Service counter
Equipment: Soda machine
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN.
Location: Kitchen (back)
|
09/03/2013 | 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: CONTAINER OF TUNA SALAD, SHREDDED CHEDDAR CHEESE, AND MAYONAISE WERE HOLDING AT 68 DEGREES ON COOK LINE COLD TOP COOLER.REPAIR COOLER TO HOLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR LOWER. TEMPERATURE ABUSED FOOD ITEMS WERE DISCARDED AND REPLACED. DISCONTINUE USE OF BOTTOM COOLER UNITL REPAIR HAS BEEN MADE. ICE UTILIZED ON TOP TO MAINTAIN CONDIMENTS AT PROPER TEMPERATURE.
Location: Cook line
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: UNLABLED BOTTLE OF WINDOW CLEANER STORED IN BACK PREP AREA.LABEL BOTTLE WITH CONTENTS.
Location: Kitchen (back)
- 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 BEVERAGE STORED IN BACK PREP AREA WITHOUT LID. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN BACK PREP AREA.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SLICER BLADES SOILED WITH DRIED PRODUCE DEBRIS ON BLADES STORED UNDER COUNTER TOP.2. EXTERIOR ROBO COP SOILED WITH BITS OF FOOD DEBRIS. 3. CAN OPENER BLADE SOILED WITH FOOD RESIDUE. CLEAN AND SANITIZE EVERY FOUR HOURS.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED AND SANITZED BEFORE STORAGE.
Location: Kitchen (back)
- 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: KNIVES STORED IN DIPPER WELL SOILED ON CUTTING SURFACE NEAR THE HANDLE.FOOD CONTACT SURFACE OF THE KNIFE EXTENDS ABOVE THE WATER LINE IN DIPPER WELL. CLEAN AND SANITIZE KNIFE BLADES EVERY FOUR HOURS.
Location: Cook line
- 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: SCRUBBERS STORED INSIDE HAND SINK LOCATED AT SERVICE COUNTER. STORE NOTHING INSIDE HAND SINKS. USE SPECIFICALLY FOR HAND WASHING ONLY.
Location: Service counter
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY AT BEVERAGE STATIONS.STORE LIDS FACE DOWN TO PREVENT CONTAMINATION ONBNTHE INTERIOR.
- Food unsafe(Non-Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: CAN OF CHOCOLATE FUDGE DENTED ON THE RIM STORED IN DRY STORAGE.REMOVE DENTED CAN FROM FOOD SERVICE OPERATIONS.
Location: Dry storage
- 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: BAG OF ONIONS STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LIME BUILD UP ON THE INTERIOR OF DISH MACHINE. DRAIN SOILED AS WELL.DELIME INTERIOR AND CLEAN DRAIN ON A REGULAR BASIS.
Location: Dish machine area
Equipment: Dishmachine
- 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. REMOVE BUILD UP ON THE CORNERS AND EDGES OF THE ICE BINS BELOW SODA FOUNTAINS.2. GASKESTS SOILED LOCATED ON REACH IN FREEZER LOCATED ON COOK LINE.
Location: Service counter
Equipment: Soda machine
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE TRASH CAN AT HAND SINK LOCATED IN BACK KITCHEN.
Location: Kitchen (back)
|
08/27/2013 | 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 DRINKS STORED ON PREP TABLE IN BACK KITCHEN WITHOUT LIDS.ALL EMPLOYEE DRINKS MUST BE STORED CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen (back)
- 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: DISCARD DATE MISSING ON A CONTAINER OF TUNA SALAD STORE INSIDE WALK IN COOLER.PROVIDE DISCARD DATE ON CONTAINER.
Location: Walk-in cooler
- 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: 1. TONGS UTILIZED TO REMOVE RAW CHICKEN, BEEF, VEGETABLES, ONION RINGS, ETC...STORED ON COOK LINE CLEANED EVERY SHIFT. 2. DRIED SHAKE RESIDUE ON SURFACE OF MIXTER AND BEATERS. 3. TILT SKILLET SOILED WITH DRIED FOOD RESIDUE ON EXTERIOR AND INTERIOR. IMPROVE CLEANING.UTENSILS AND FOOD CONTACT SURFACES COMING IN CONTACT WITH POTENTIALLY HAZARDOUS FOODS SHOULD BE THOROUGHLY CLEANED AND SANITIZED EVERY FOUR HOURS.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED ON CUTTING BOARD LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION (RED BUCKETS) WHEN NOT IN USE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE HOT WATER KNOB HAS TOO MUCH RESISTANCE AND DIFFICULT TO TURN ON LOCATED AT HAND SINK LOCATED ON COOK LINE. LOOSEN THE RESISTANCE ON THE KNOB SO THAT THE HOT WATER CAN BE TURNED EASILY ON AND OFF.RECHECK; CONTINUE TO LOOSEN THE RESISTANCE ON HOT AND COLD WATER FAUCETS. REPLACE FAUCET FIXTURE IF REPAIR CANNOT BE MADE.
Location: Cook line
Equipment: Hand sink
- 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 INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CALCIUM/LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.REMOVE CALCIUM BUILD UP ON ENTIRE SURFACE INSIDE MACHINE.RECHECK: CONTINUE TO REMOVE BUILD UP ON INTERIOR ROOF OF DISH MACHINE.
Location: Dish machine area
Equipment: Dishmachine
|
03/01/2013 | 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: EMPLOYEE DRINKS STORED ON PREP TABLE IN BACK KITCHEN WITHOUT LIDS.ALL EMPLOYEE DRINKS MUST BE STORED CONTAINERS WITH LIDS AND STRAWS.
Location: Kitchen (back)
- 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: DISCARD DATE MISSING ON A CONTAINER OF TUNA SALAD STORE INSIDE WALK IN COOLER.PROVIDE DISCARD DATE ON CONTAINER.
Location: Walk-in cooler
- 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: 1. TONGS UTILIZED TO REMOVE RAW CHICKEN, BEEF, VEGETABLES, ONION RINGS, ETC...STORED ON COOK LINE CLEANED EVERY SHIFT. 2. DRIED SHAKE RESIDUE ON SURFACE OF MIXTER AND BEATERS. 3. TILT SKILLET SOILED WITH DRIED FOOD RESIDUE ON EXTERIOR AND INTERIOR. IMPROVE CLEANING.UTENSILS AND FOOD CONTACT SURFACES COMING IN CONTACT WITH POTENTIALLY HAZARDOUS FOODS SHOULD BE THOROUGHLY CLEANED AND SANITIZED EVERY FOUR HOURS.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED ON CUTTING BOARD LOCATED ON COOK LINE.STORE WET TOWELS IN SANITIZING SOLUTION (RED BUCKETS) WHEN NOT IN USE.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE HOT WATER KNOB HAS TOO MUCH RESISTANCE AND DIFFICULT TO TURN ON LOCATED AT HAND SINK LOCATED ON COOK LINE. LOOSEN THE RESISTANCE ON THE KNOB SO THAT THE HOT WATER CAN BE TURNED EASILY ON AND OFF.
Location: Cook line
Equipment: Hand sink
- 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 INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR TO PROTECT FROM CONTAMINATION.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CALCIUM/LIME BUILD UP ON INTERIOR SURFACE OF DISH MACHINE.REMOVE CALCIUM BUILD UP ON ENTIRE SURFACE INSIDE MACHINE.
Location: Dish machine area
Equipment: Dishmachine
|
02/21/2013 | 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: BOTTLE OF ORANGE CLEANING STORED WITH FOOD ITEMS BELOW SERVICE COUNTER ON FRONT LINE. STORE CLEANING PRODUCTS AWAY FROM FOOD STORAGE.
Location: Kitchen
- 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: EMPLOYEE DRINK CUPS IN FOOD PREP AREA (COOK LINE) WITHOUT LIDS AND STRAWS. ENSURE ALL DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- 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: FOOD EMPLOYEE ON COOK LINE PUT RAW ANIMAL PRODUCT ON GRILL USING A GLOVED HAND AND THEN REMOVED HAMBURGER BUNS FROM BAG TO PUT ON GRILL. ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW AND THEN READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HOT WATER FAUCET. INCREASE WATER VELOCITY AT HAND SINK TO ENSURE HANDS ARE WASHED PROPERLY AND THOROUGHLY.
Location: Cook line
- 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: SANITIZING SOLUTION MAINTAINING LESS THAN 100 PPM QUAT IN BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. UNDER NEW MANAGEMENT. PROVIDE A CERTIFIED FOOD HANDLER WITHIN THREE MONTHS OF INSPECTION.RECHECK: ESTABLISHMENT IS UNDER NEW MANAGEMENT SINCE LAST INSPECTION. SPOKE WITH REGIONAL MANAGER WHO STATED HE IS WORKING ON SETTING A DATE TO OBTAIN CERTIFIECATION FOR NEW HIRE. SENT INFORMATION BY E-MAIL REGARDING APPROVED AGENCIES OFFERING FOOD SAFETY CERTIFICATION IN INDIANAPOLIS AND SURROUNDING AREAS. WILL FOLLOW UP WITHIN THREE MONTHS.RECHECK 8/24: NO CERTIFIED FOOD HANDLER AVAILABE. ESTABLISHMENT UNDER NEW MANAGEMENT AGAIN. MANAGER ON DUTY STATED HE TOOK SERVSAFE EXAM IN JUNE AT CORPORATE OFFICE DOWNTOWN AND IS WAITING FOR CERTIFICATE. HE WILL CONTACT AGENCY REGARDING STATUS OF CERTIFICATE.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNPACKAGED EATING UTENSILS STORED IN CONTAINER WITH HANDLES IN DIFFERENT DIRECTIONS. STORE EXPOSED UTENSILS PROPERLY TO PROTECT LIP CONTACT SURFACE.
- 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: BOXES OF SINGLE USE PLATES AND OTHER DISPOSABLE ITEMS STORED DIRECTLY ON THE FLOOR IN BACK KITCHEN. STORE SINGLE USE ITEMS UP OFF THE FLOOR AT LEAST SIX INCHES.
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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK KITCHEN.
Location: Service counter
- 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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK 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.
Location: Kitchen
- 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: 1. SODA FOUNTAIN NOZZLES AND SPICKETS SOILED WITH BUILD UP LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.2. DOOR HANDLE ON FREEZER HEAVILY SOILED.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER LOCATED IN WOMENS RESTROOM. PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCTED IN BACK KITCHEN AREA.
Location: Kitchen (back)
- No test kit (corrected)
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.
Comments: PROVIDE PH QUAT STRIPS TO MEASURE SANITIZER SOLUTION IN BUCKETS.
Location: Kitchen
|
09/27/2012 | Recheck |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CUTTING BOARD CONTAINING UNPACKAGED ICE BERG LETTUCE (ABOVE VEG PREP SINK) STORED NEXT TO CUTTING BOARD CONTAINING RAW BEEF PATTIES. RAW MEAT PRODUCT SHOULD BE PREPARED IN A SEPARATE LOCATION (3 -BAY) TO PROTECT PRODUCE FROM POSSIBLE CROSS CONTAMINATION.
Location: Kitchen (back)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR REACH IN COLD TOP SANDWICH COOLER SOILED ON THE INTERIOR LOCATED BELOW SANDWICH MAKE LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- 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: 1. DISH MACHINE NOT SANITIZING DISHES AFTER CYCLING TWO TIMES. REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM CHLORINE. SANITIZE DISH WARE IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.2.WET TOWELS STORED ON COUNTER TOP. WET TOWELS MUST BE STORED IN SANITIZING SOLUTION WHEN NOT IN USE. SET UP IN PLACE SANITIZER BUCKETS ON FRONT AND BACK LINE TO STORE WIPING CLOTHS.
Location: Cook line
- 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: STEP LADDER STORED NEXT TO SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT. STORE LADDER AWAY FROM CLEAN AND SANITIZED EQUIPMENT.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP SCUM BUILD UP ON BOTTOM OF DISPENSER LOCATED AT HAND SINK IN BACK KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT HAND SINK LOCATED NEAR COOK LINE.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (back)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. THREE COMPARTMENT SINK BASINS HEAVILY SOILED WITH BUILD UP. CLEAN THREE COMPARTMENT BASINS AND DRAIN BOARDS ON A REGULAR BASIS.2. DISH MACHINE HEAVILY SOILED WITH BUILD UP ON EXTERIOR AND INTERIOR AND DUMP SINK. CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
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.
Comments: PROVIDE PH TEST STRIPS TO VERIFY SANITIZER CONCENTRATION AT DISH MACHINE.
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: ICE SCOOP STORED ON TOP OF ICE MACHINE. STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Kitchen (back)
|
09/18/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CUTTING BOARD CONTAINING UNPACKAGED ICE BERG LETTUCE (ABOVE VEG PREP SINK) STORED NEXT TO CUTTING BOARD CONTAINING RAW BEEF PATTIES. RAW MEAT PRODUCT SHOULD BE PREPARED IN A SEPARATE LOCATION (3 -BAY) TO PROTECT PRODUCE FROM POSSIBLE CROSS CONTAMINATION.
Location: Kitchen (back)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: INTERIOR REACH IN COLD TOP SANDWHICH COOLER SOILED ON THE INTERIOR LOCATED BELOW SANDWICH MAKE LINE. CLEAN AND SANITIZE THOROUGHLY.
Location: Cook line
- Chemical sanitizer concentration
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. DISH MACHINE NOT SANITIZING DISHES AFTER CYCLING TWO TIMES. REPAIR MACHINE TO SANITIZE BETWEEN 50 AND 100 PPM CHLORINE. SANITIZE DISH WARE IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE.2.WET TOWELS STORED ON COUNTER TOP. WET TOWELS MUST BE STORED IN SANITIZING SOLUTION WHEN NOT IN USE. SET UP IN PLACE SANITIZER BUCKETS ON FRONT AND BACK LINE TO STORE WIPING CLOTHS.
Location: Cook line
- 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: STEP LADDER STORED NEXT TO SHELF CONTAINING CLEAN AND SANITIZED EQUIPMENT. STORE LADDER AWAY FROM CLEAN AND SANITIZED EQUIPMENT.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP SCUM BUILD UP ON BOTTOM OF DISPENSER LOCATED AT HAND SINK IN BACK KITCHEN AREA. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen (back)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS AT HAND SINK LOCATED NEAR COOK LINE.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Location: Kitchen (back)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. THREE COMPARTMENT SINK BASINS HEAVILY SOILED WITH BUILD UP. CLEAN THREE COMPARTMENT BASINS AND DRAIN BOARDS ON A REGULAR BASIS.2. DISH MACHINE HEAVILY SOILED WITH BUILD UP ON EXTERIOR AND INTERIOR AND DUMP SINK. CLEAN THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: 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: ICE SCOOP STORED ON TOP OF ICE MACHINE. STORE SCOOP IN A CLEAN CONTAINER IN BETWEEN USE.
Location: Kitchen (back)
|
09/11/2012 | 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: BOTTLE OF ORANGE CLEANING STORED WITH FOOD ITEMS BELOW SERVICE COUNTER ON FRONT LINE. STORE CLEANING PRODUCTS AWAY FROM FOOD STORAGE.
Location: Kitchen
- 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: EMPLOYEE DRINK CUPS IN FOOD PREP AREA (COOK LINE) WITHOUT LIDS AND STRAWS. ENSURE ALL DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- 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: FOOD EMPLOYEE ON COOK LINE PUT RAW ANIMAL PRODUCT ON GRILL USING A GLOVED HAND AND THEN REMOVED HAMBURGER BUNS FROM BAG TO PUT ON GRILL. ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW AND THEN READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HOT WATER FAUCET. INCREASE WATER VELOCITY AT HAND SINK TO ENSURE HANDS ARE WASHED PROPERLY AND THOROUGHLY.
Location: Cook line
- Chemical sanitizer concentration
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 MAINTAINING LESS THAN 100 PPM QUAT IN BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. UNDER NEW MANAGEMENT. PROVIDE A CERTIFIED FOOD HANDLER WITHIN THREE MONTHS OF INSPECTION.RECHECK: ESTABLISHMENT IS UNDER NEW MANAGEMENT SINCE LAST INSPECTION. SPOKE WITH REGIONAL MANAGER WHO STATED HE IS WORKING ON SETTING A DATE TO OBTAIN CERTIFIECATION FOR NEW HIRE. SENT INFORMATION BY E-MAIL REGARDING APPROVED AGENCIES OFFERING FOOD SAFETY CERTIFICATION IN INDIANAPOLIS AND SURROUNDING AREAS. WILL FOLLOW UP WITHIN THREE MONTHS.RECHECK 8/24: NO CERTIFIED FOOD HANDLER AVAILABE. ESTABLISHMENT UNDER NEW MANAGEMENT AGAIN. MANAGER ON DUTY STATED HE TOOK SERVSAFE EXAM IN JUNE AT CORPORATE OFFICE DOWNTOWN AND IS WAITING FOR CERTIFICATE. HE WILL CONTACT AGENCY REGARDING STATUS OF CERTIFICATE.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNPACKAGED EATING UTENSILS STORED IN CONTAINER WITH HANDLES IN DIFFERENT DIRECTIONS. STORE EXPOSED UTENSILS PROPERLY TO PROTECT LIP CONTACT SURFACE.
- 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: BOXES OF SINGLE USE PLATES AND OTHER DISPOSABLE ITEMS STORED DIRECTLY ON THE FLOOR IN BACK KITCHEN. STORE SINGLE USE ITEMS UP OFF THE FLOOR AT LEAST SIX INCHES.
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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK KITCHEN.
Location: Service counter
- 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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK 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.
Location: Kitchen
- 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: 1. SODA FOUNTAIN NOZZLES AND SPICKETS SOILED WITH BUILD UP LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.2. DOOR HANDLE ON FREEZER HEAVILY SOILED.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER LOCATED IN WOMENS RESTROOM. PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCTED IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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.
Comments: PROVIDE PH QUAT STRIPS TO MEASURE SANITIZER SOLUTION IN BUCKETS.
Location: Kitchen
|
08/24/2012 | Recheck |
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: EXPOSED HAMBURGER AND HOT DOG BUNS CONTAMINATED WITH FIRE EXTINGUISHER RESIDUE. DISCARD.
Location: Cook line
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTINGUISHER RESIDUE ON COUNTER TOPS, CUTTING BOARDS, BEVERAGE GLASSES, TABLE WARE AND COOKING EQUIPMENT, CONDIMENT BOTTLES. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EXPOSED SINGLE USE ITEMS SUCH AS DISPOSABLE CUPS, LIDS, TRAY LINERS SOILED WITH FIRE EXTINGUISHER RESIDUE. DISCARD
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FIRE EXTINGUISHER RESIDUE ON SURFACES OF WALLS, FLOORS, TABLE TOPS, CHAIRS, ...CLEAN AND SANITIZE.
Location: Emp restroom
|
08/14/2012 | 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: BOTTLE OF ORANGE CLEANING STORED WITH FOOD ITEMS BELOW SERVICE COUNTER ON FRONT LINE. STORE CLEANING PRODUCTS AWAY FROM FOOD STORAGE.
Location: Kitchen
- 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: EMPLOYEE DRINK CUPS IN FOOD PREP AREA (COOK LINE) WITHOUT LIDS AND STRAWS. ENSURE ALL DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- 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: FOOD EMPLOYEE ON COOK LINE PUT RAW ANIMAL PRODUCT ON GRILL USING A GLOVED HAND AND THEN REMOVED HAMBURGER BUNS FROM BAG TO PUT ON GRILL. ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW AND THEN READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HOT WATER FAUCET. INCREASE WATER VELOCITY AT HAND SINK TO ENSURE HANDS ARE WASHED PROPERLY AND THOROUGHLY.
Location: Cook line
- Chemical sanitizer concentration
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 MAINTAINING LESS THAN 100 PPM QUAT IN BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. UNDER NEW MANAGEMENT. PROVIDE A CERTIFIED FOOD HANDLER WITHIN THREE MONTHS OF INSPECTION.RECHECK: ESTABLISHMENT IS UNDER NEW MANAGEMENT SINCE LAST INSPECTION. SPOKE WITH REGIONAL MANAGER WHO STATED HE IS WORKING ON SETTING A DATE TO OBTAIN CERTIFIECATION FOR NEW HIRE. SENT INFORMATION BY E-MAIL REGARDING APPROVED AGENCIES OFFERING FOOD SAFETY CERTIFICATION IN INDIANAPOLIS AND SURROUNDING AREAS. WILL FOLLOW UP WITHIN THREE MONTHS.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNPACKAGED EATING UTENSILS STORED IN CONTAINER WITH HANDLES IN DIFFERENT DIRECTIONS. STORE EXPOSED UTENSILS PROPERLY TO PROTECT LIP CONTACT SURFACE.
- 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: BOXES OF SINGLE USE PLATES AND OTHER DISPOSABLE ITEMS STORED DIRECTLY ON THE FLOOR IN BACK KITCHEN. STORE SINGLE USE ITEMS UP OFF THE FLOOR AT LEAST SIX INCHES.
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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK KITCHEN.
Location: Service counter
- 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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK 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.
Location: Kitchen
- 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: 1. SODA FOUNTAIN NOZZLES AND SPICKETS SOILED WITH BUILD UP LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.2. DOOR HANDLE ON FREEZER HEAVILY SOILED.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER LOCATED IN WOMENS RESTROOM. PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCTED IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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.
Comments: PROVIDE PH QUAT STRIPS TO MEASURE SANITIZER SOLUTION IN BUCKETS.
Location: Kitchen
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05/17/2012 | 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: BOTTLE OF ORANGE CLEANING STORED WITH FOOD ITEMS BELOW SERVICE COUNTER ON FRONT LINE. STORE CLEANING PRODUCTS AWAY FROM FOOD STORAGE.
Location: Kitchen
- 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: EMPLOYEE DRINK CUPS IN FOOD PREP AREA (COOK LINE) WITHOUT LIDS AND STRAWS. ENSURE ALL DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Cook line
- 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: FOOD EMPLOYEE ON COOK LINE PUT RAW ANIMAL PRODUCT ON GRILL USING A GLOVED HAND AND THEN REMOVED HAMBURGER BUNS FROM BAG TO PUT ON GRILL. ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW AND THEN READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HOT WATER FAUCET. INCREASE WATER VELOCITY AT HAND SINK TO ENSURE HANDS ARE WASHED PROPERLY AND THOROUGHLY.
Location: Cook line
- Chemical sanitizer concentration
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 MAINTAINING LESS THAN 100 PPM QUAT IN BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. UNDER NEW MANAGEMENT. PROVIDE A CERTIFIED FOOD HANDLER WITHIN THREE MONTHS OF INSPECTION.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNPACKAGED EATING UTENSILS STORED IN CONTAINER WITH HANDLES IN DIFFERENT DIRECTIONS. STORE EXPOSED UTENSILS PROPERLY TO PROTECT LIP CONTACT SURFACE.
- 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: BOXES OF SINGLE USE PLATES AND OTHER DISPOSABLE ITEMS STORED DIRECTLY ON THE FLOOR IN BACK KITCHEN. STORE SINGLE USE ITEMS UP OFF THE FLOOR AT LEAST SIX INCHES.
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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK KITCHEN.
Location: Service counter
- 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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK 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.
Location: Kitchen
- 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: 1. SODA FOUNTAIN NOZZLES AND SPICKETS SOILED WITH BUILD UP LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.2. DOOR HANDLE ON FREEZER HEAVILY SOILED.
Location: Service counter
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER LOCATED IN WOMENS RESTROOM. PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT HAND SINK LOCTED IN BACK KITCHEN AREA.
Location: Kitchen (back)
- 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.
Comments: PROVIDE PH QUAT STRIPS TO MEASURE SANITIZER SOLUTION IN BUCKETS.
Location: Kitchen
|
03/01/2012 | 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: BOTTLE OF ORANGE CLEANING STORED WITH FOOD ITEMS BELOW SERVICE COUNTER ON FRONT LINE. STORE CLEANING PRODUCTS AWAY FROM FOOD STORAGE.
Location: Kitchen
- 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.
Location: Cook line
- 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: FOOD EMPLOYEE ON COOK LINE PUT RAW ANIMAL PRODUCT ON GRILL USING A GLOVED HAND AND THEN REMOVED HAMBURGER BUNS FROM BAG TO PUT ON GRILL. ENSURE GLOVES ARE CHANGED AFTER HANDLING RAW AND THEN READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Cook line
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: SMALL STREAM OF WATER FLOWING FROM HOT WATER FAUCET. INCREASE WATER VELOCITY AT HAND SINK TO ENSURE HANDS ARE WASHED PROPERLY AND THOROUGHLY.
Location: Cook line
- Chemical sanitizer concentration
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 MAINTAINING LESS THAN 100 PPM QUAT IN BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. UNDER NEW MANAGEMENT. PROVIDE A CERTIFIED FOOD HANDLER WITHIN THREE MONTHS OF INSPECTION.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: UNPACKAGED EATING UTENSILS STORED IN CONTAINER WITH HANDLES IN DIFFERENT DIRECTIONS. STORE EXPOSED UTENSILS PROPERLY TO PROTECT LIP CONTACT SURFACE.
- 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: BOXES OF SINGLE USE PLATES AND OTHER DISPOSABLE ITEMS STORED DIRECTLY ON THE FLOOR IN BACK KITCHEN. STORE SINGLE USE ITEMS UP OFF THE FLOOR AT LEAST SIX INCHES.
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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK KITCHEN.
Location: Service counter
- 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: WALL SOILED WITH BUILD UP BELOW SODA MACHINE ON LINE AND N EAR SHELF CONTAINING SODA FOUNTAIN SYRUP IN BACK KITCHEN.
Location: Kitchen
- 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. SODA FOUNTAIN NOZZLES AND SPICKETS SOILED WITH BUILD UP LOCATED ON COOK LINE. CLEAN AND SANITIZE THOROUGHLY.2. DOOR HANDLE ON FREEZER HEAVILY SOILED.
Location: Service counter
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PROVIDE PAPER TOWELS IN DISPENSER LOCATED IN WOMENS RESTROOM. PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
|
02/17/2012 | Routine |
- No hand washing (when) (corrected on site)
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: FOOD HANDLER TOUCHED WITH HANDS WHILE DRINKING FROM A GLASS CUP AND DID NOT WASH HANDS THERE AFTER. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION. MANAGER COUNSELED EMPLOYEE REGARDING PROPER HAND WASHING PROCEDURES.
- Food contact cleaning frequency (corrected on site)
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: REMOVE DRIED ICE CREAM RESIDUE ON SURFACE OF SHAKE MIXER. CLEAN AT A MAXIMUM OF EVERY FOUR HOURS.
- 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: LARGE CONTAINER OF WATER STORED INSIDE THE HAND SINK LOCATED ON COOK LINE. HAND SINK SHOULD BE SPECIFICALLY FOR WASHING HANDS AND NO OTHER PURPOSE.
Location: Cook line
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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01/12/2012 | Illness Complaint |
Restaurant representatives - add corrected or new information about JOHNNY ROCKETS, 6020 E 82ND ST, Indianapolis, IN »