- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE DRINKS IN COOLER WITH FOOD ITEMS. PLEASE DESIGNATE AN AREA FOR PERSONAL FOOD AND DRINKS AWAY FROM FOOD.
Location: Service counter
|
06/27/2014 | 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: Cold top cooler at the service counter not holding food at 41 degrees or below. 1) Salami held at 48 degrees F 2) Ham held at 473) Roast beef held at 48 degrees F. Keep cold top lid closed when not in use.
Location: Service counter
Equipment: Cold top
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee observed not washing hands before putting on gloves.
|
09/12/2013 | 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: Cold top cooler at the service counter not holding food at 41 degrees or below. 1) Salami held at 48 degrees F 2) Ham held at 473) Roast beef held at 48 degrees F. Keep cold top lid closed when not in use.
Location: Service counter
Equipment: Cold top
- 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: Employee observed not washing hands before putting on gloves.
|
09/05/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED HAM ON THE COLD TOP MEASURED 46 DEGREES F DUE TO BEING OVERFILLED PAST THE LOAD LINE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. KEEP PRODUCTS BELOW THE LOAD LINE TO MAINTAIN PROPER TEMPERATURE.
Location: Prep area
Equipment: Cold top
- Water system/capacity (corrected)
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED BETWEEN 73-80 DEGREES F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F. REPLACE WATER HEATER WITH A LARGER CAPACITY UNIT AS NECESSARY.
Location: Prep area
Equipment: Hand sink
- Water system/capacity (corrected)
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED BETWEEN 73-80 DEGREES F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F. REPLACE WATER HEATER WITH A LARGER CAPACITY UNIT AS NECESSARY.
Equipment: 3-bay
- Water system/capacity (corrected)
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED BETWEEN 73-80 DEGREES F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F. REPLACE WATER HEATER WITH A LARGER CAPACITY UNIT AS NECESSARY.
Location: Restroom
Equipment: Hand sink
- 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: CASES OF CHIPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE REGISTER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE REGISTER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Service counter
|
03/27/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SLICED HAM ON THE COLD TOP MEASURED 46 DEGREES F DUE TO BEING OVERFILLED PAST THE LOAD LINE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. KEEP PRODUCTS BELOW THE LOAD LINE TO MAINTAIN PROPER TEMPERATURE.
Location: Prep area
Equipment: Cold top
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED BETWEEN 73-80 DEGREES F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F. REPLACE WATER HEATER WITH A LARGER CAPACITY UNIT AS NECESSARY.
Location: Prep area
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED BETWEEN 73-80 DEGREES F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F. REPLACE WATER HEATER WITH A LARGER CAPACITY UNIT AS NECESSARY.
Equipment: 3-bay
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED BETWEEN 73-80 DEGREES F. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F. REPLACE WATER HEATER WITH A LARGER CAPACITY UNIT AS NECESSARY.
Location: Restroom
Equipment: Hand sink
- 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: CASES OF CHIPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE REGISTER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE REGISTER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Service counter
|
03/20/2013 | 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: SLICED HAM ON THE COLD TOP MEASURED 46 DEGREES F DUE TO BEING OVERFILLED PAST THE LOAD LINE. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. KEEP PRODUCTS BELOW THE LOAD LINE TO MAINTAIN PROPER TEMPERATURE.
Location: Prep area
Equipment: Cold top
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED 68 DEGREES F AT THE BEGINNING OF THE INSPECTION; HOT WATER MEASURED 78 DEGREES F AT THE END OF THE INSPECTION. MANAGER STATES HOT WATER TEMPERATURE DROPS AFTER MULTIPLE USES AND DURING PEAK WATER DEMANDS. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F.
Location: Prep area
Equipment: Hand sink
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED 68 DEGREES F AT THE BEGINNING OF THE INSPECTION; HOT WATER MEASURED 78 DEGREES F AT THE END OF THE INSPECTION. MANAGER STATES HOT WATER TEMPERATURE DROPS AFTER MULTIPLE USES AND DURING PEAK WATER DEMANDS. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F.
Equipment: 3-bay
- Water system/capacity
Water system not sufficient capacity for retail food establishment.
Correction: The water source and system shall be of sufficient capacity to meet the water demands of the retail food establishment.
Comments: HOT WATER AT THE HAND SINKS AND THREE-COMPARTMENT SINK MEASURED 68 DEGREES F AT THE BEGINNING OF THE INSPECTION; HOT WATER MEASURED 78 DEGREES F AT THE END OF THE INSPECTION. MANAGER STATES HOT WATER TEMPERATURE DROPS AFTER MULTIPLE USES AND DURING PEAK WATER DEMANDS. HOT WATER MUST BE OF SUFFICIENT CAPACITY TO MEET THE DEMANDS OF THE RESTAURANT: HAND SINKS: MINIMUM OF 100 DEGREES F; THREE-COMPARTMENT SINK: MINIMUM OF 110 DEGREES F.
Location: Restroom
Equipment: Hand sink
- 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: CASES OF CHIPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE REGISTER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: (1) CASES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS OBSERVED STORED DIRECTLY ON THE FLOOR NEAR THE REGISTER. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Service counter
|
03/13/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK OBSERVED IN THE OUTSIDE STORAGE SHED UNSECURED. SECURE TANK TO A PERMANENT FIXTURE BY MEANS OF A CHAIN, BUNGEE CORD, ETC.
- 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: TWO SPRAY BOTTLES OF CHEMICALS (DEGREASER AND SANITIZER) OBSERVED WITH NO LABELS IN THE MOP SINK STORAGE AREA. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Chemical room
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED COMING IN FROM THE OUTSIDE AND PUTTING ON GLOVES WITHOUT FIRST WASHING HIS HANDS.
- 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: SPRAY BOTTLE OF BLEACH WATER MEASURED 0 PPM DUE TO NEEDING TO BE REFRESHED. CHLORINE SANITIZER MUST BE MAINTAINED BETWEEN 50-100 PPM.
Location: Chemical room
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO FOOD HANDLER CERTIFICATION AVAILABLE FOR REVIEW. NOTE: MANAGER ON DUTY STATES HE TOOK THE FOOD HANDLER CERTIFICATION COURSE ON MONDAY JULY 16, 2012.
- 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: (1) CASES OF CUPS AND NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS (2) OBSERVED STORED DIRECTLY ON THE FLOOR BY THE FRONT REGISTER. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- 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: (1) CASES OF CUPS AND NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS (2) OBSERVED STORED DIRECTLY ON THE FLOOR BY THE FRONT REGISTER. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWEL OBSERVED STORED ON THE THREE-COMPARTMENT SINK WHILE THE SINK WAS EMPTY. WET WIPING TOWELS MUST BE STORED INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Three bay area
- 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: CASES OF CHIPS (4) OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE AT THE HAND SINK OBSERVED INSUFFICIENT. INCREASE WATER PRESSURE TO PROVIDE A SUFFICIENT FLOW OF WATER FOR PROPER HANDWASHING.
Location: Prep area
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: SELF-CLOSING DEVICES ON THE RESTROOM DOOR OBSERVED NOT FUNCTIONING PROPERLY. REPAIR CLOSURES TO PROVIDE A TIGHT-FITTING AND SELF-CLOSING DOOR.
|
08/03/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK OBSERVED IN THE OUTSIDE STORAGE SHED UNSECURED. SECURE TANK TO A PERMANENT FIXTURE BY MEANS OF A CHAIN, BUNGEE CORD, ETC.
- 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: TWO SPRAY BOTTLES OF CHEMICALS (DEGREASER AND SANITIZER) OBSERVED WITH NO LABELS IN THE MOP SINK STORAGE AREA. PROPERLY LABEL ALL CHEMICAL SPRAY BOTTLES AS TO THEIR CONTENTS.
Location: Chemical room
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED COMING IN FROM THE OUTSIDE AND PUTTING ON GLOVES WITHOUT FIRST WASHING HIS HANDS.
- 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: SPRAY BOTTLE OF BLEACH WATER MEASURED 0 PPM DUE TO NEEDING TO BE REFRESHED. CHLORINE SANITIZER MUST BE MAINTAINED BETWEEN 50-100 PPM.
Location: Chemical room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO FOOD HANDLER CERTIFICATION AVAILABLE FOR REVIEW. NOTE: MANAGER ON DUTY STATES HE TOOK THE FOOD HANDLER CERTIFICATION COURSE ON MONDAY JULY 16, 2012.
- 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: (1) CASES OF CUPS AND NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS (2) OBSERVED STORED DIRECTLY ON THE FLOOR BY THE FRONT REGISTER. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- 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: (1) CASES OF CUPS AND NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(2) SLEEVES OF CUPS (2) OBSERVED STORED DIRECTLY ON THE FLOOR BY THE FRONT REGISTER. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Service counter
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWEL OBSERVED STORED ON THE THREE-COMPARTMENT SINK WHILE THE SINK WAS EMPTY. WET WIPING TOWELS MUST BE STORED INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Three bay area
- 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: CASES OF CHIPS (4) OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Comments: WATER PRESSURE AT THE HAND SINK OBSERVED INSUFFICIENT. INCREASE WATER PRESSURE TO PROVIDE A SUFFICIENT FLOW OF WATER FOR PROPER HANDWASHING.
Location: Prep area
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: SELF-CLOSING DEVICES ON THE RESTROOM DOOR OBSERVED NOT FUNCTIONING PROPERLY. REPAIR CLOSURES TO PROVIDE A TIGHT-FITTING AND SELF-CLOSING DOOR.
|
07/27/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANK OBSERVED IN THE OUTSIDE STORAGE SHED UNSECURED. SECURE TANK TO A PERMANENT FIXTURE BY MEANS OF A CHAIN, BUNGEE CORD, ETC.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE OBSERVED COMING IN FROM THE OUTSIDE AND PUTTING ON GLOVES WITHOUT FIRST WASHING HIS HANDS.
- 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: SPRAY BOTTLE OF BLEACH WATER MEASURED 0 PPM DUE TO NEEDING TO BE REFRESHED. CHLORINE SANITIZER MUST BE MAINTAINED BETWEEN 50-100 PPM.
Location: Chemical room
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO FOOD HANDLER CERTIFICATION AVAILABLE FOR REVIEW. NOTE: MANAGER ON DUTY STATES HE TOOK THE FOOD HANDLER CERTIFICATION COURSE ON MONDAY JULY 16, 2012.
- 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: (1) SINGLE-USE CATERING DELI PLATTERS AND LIDS OBSERVED STORED FACE UP ON THE SHELVING IN THE OUTSIDE STORAGE SHED. STORE ITEMS INVERTED TO PREVENT CONTAMINATION.(2) CASES OF CUPS AND NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.(3) SLEEVES OF CUPS (3) OBSERVED STORED DIRECTLY ON THE FLOOR BY THE FRONT REGISTER. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING TOWEL OBSERVED STORED ON THE THREE-COMPARTMENT SINK WHILE THE SINK WAS EMPTY. WET WIPING TOWELS MUST BE STORED INSIDE A CONTAINER OF SANITIZER BETWEEN USES.
Location: Three bay area
- 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: CASES OF CHIPS (4) OBSERVED STORED DIRECTLY ON THE FLOOR IN THE OUTSIDE STORAGE SHED. STORE FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Outdoor storage
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: SELF-CLOSING DEVICES ON THE RESTROOM DOOR OBSERVED NOT FUNCTIONING PROPERLY. REPAIR CLOSURES TO PROVIDE A TIGHT-FITTING AND SELF-CLOSING DOOR.
|
07/20/2012 | Routine |
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Bread rack blocking hand sink.
Location: Kitchen
- 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. Please hang the bag of onions from a rack or store on a shelf.
Location: Kitchen (back)
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12/07/2011 | Routine |
Restaurant representatives - add corrected or new information about Jimmy John's, 845 BROAD RIPPLE AVE, Indianapolis, IN »