- 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: MAYO BASED COLE SLAW ABOVE 41 F. NEED TO USE MORE ICE TO KEEP COLE SLAW COLD
Location: Buffet
- 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: OBSERVED ONE FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVES
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: MIXING SOAP AND BLEACH TO CLEAN FOOD CONTACT SURFACES.DISCONTINUE MIXING SOAP AND BLEACH TOGETHER
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 07/22/14:OBSERVED FOOD HANDLER WASHING HANDS AT 3-BAY IN SANITIZER. DID NOT USE SOAP, LATHER, AND RINSE WITH HOT WATER AND DRY WITH PAPER TOWELSREVIEWED DIRECTLY WITH FOOD HANDLER TO RE-WASH HANDS AT HANDSINK
Location: Kitchen
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: 07/22/14:FOOD HANDLERS USED HAND SANITIZER INSTEAD OF WASHING HANDS BEFORE PUTTING ON NEW GLOVESREVIEWED DIRECTLY WITH FOOD HANDLERS TO WASH HANDS AT HANDSINK
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: BUILT IN THERMOMETER READING AT 70 FINSPECTOR THERMOMETER READS AT 143 F. PUT IN A WORKING THERMOMETER TO MEAUSURE THE HOT HOLDING CABINET FOR FOOD
Location: Kitchen
Equipment: Warming drawers
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 07/22/14:FOOD HANDLER WASHED HANDS IN SANITIZER AT 3-BAY
Location: Kitchen
Equipment: 3-bay
|
07/29/2014 | Illness Complaint 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: MAYO BASED COLE SLAW ABOVE 41 F. NEED TO USE MORE ICE TO KEEP COLE SLAW COLD
Location: Buffet
- 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: OBSERVED ONE FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVES
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: MIXING SOAP AND BLEACH TO CLEAN FOOD CONTACT SURFACES.DISCONTINUE MIXING SOAP AND BLEACH TOGETHER
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 07/22/14:OBSERVED FOOD HANDLER WASHING HANDS AT 3-BAY IN SANITIZER. DID NOT USE SOAP, LATHER, AND RINSE WITH HOT WATER AND DRY WITH PAPER TOWELSREVIEWED DIRECTLY WITH FOOD HANDLER TO RE-WASH HANDS AT HANDSINK
Location: Kitchen
- Hand sanitizers (corrected on site)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: 07/22/14:FOOD HANDLERS USED HAND SANITIZER INSTEAD OF WASHING HANDS BEFORE PUTTING ON NEW GLOVESREVIEWED DIRECTLY WITH FOOD HANDLERS TO WASH HANDS AT HANDSINK
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: BUILT IN THERMOMETER READING AT 70 FINSPECTOR THERMOMETER READS AT 143 F. PUT IN A WORKING THERMOMETER TO MEAUSURE THE HOT HOLDING CABINET FOR FOOD
Location: Kitchen
Equipment: Warming drawers
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 07/22/14:FOOD HANDLER WASHED HANDS IN SANITIZER AT 3-BAY
Location: Kitchen
Equipment: 3-bay
|
07/22/2014 | Illness Complaint Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: MAYO BASED COLE SLAW ABOVE 41 F. NEED TO USE MORE ICE TO KEEP COLE SLAW COLD
Location: Buffet
- 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: OBSERVED ONE FOOD HANDLER NOT WASHING HANDS BEFORE PUTTING ON NEW GLOVES
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: MIXING SOAP AND BLEACH TO CLEAN FOOD CONTACT SURFACES.DISCONTINUE MIXING SOAP AND BLEACH TOGETHER
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Womens restroom
Equipment: Hand sink
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: BUILT IN THERMOMETER READING AT 70 FINSPECTOR THERMOMETER READS AT 143 F. PUT IN A WORKING THERMOMETER TO MEAUSURE THE HOT HOLDING CABINET FOR FOOD
Location: Kitchen
Equipment: Warming drawers
|
07/21/2014 | Illness Complaint |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE FREEZERS WHERE NEEDED AT KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- 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.
Location: Kitchen
Equipment: Can opener
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING WHEN ALL REPAIRS HAVE BEEN COMPLETED.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE NOZZELS.
Location: Dining room
Equipment: Soda machine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
|
03/25/2014 | Recheck |
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENT DATE-MARKING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DEFROST, CLEAN AND SANITIZE FREEZERS WHERE NEEDED AT KITCHEN.
Location: Kitchen
Equipment: reach in freezer
- 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.
Location: Kitchen
Equipment: Can opener
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING WHEN ALL REPAIRS HAVE BEEN COMPLETED.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN REFRIGERATION/FREEZER UNITS WHERE MISSING.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DINING ROOM SODA MACHINE NOZZELS.
Location: Dining room
Equipment: Soda machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS WHERE MISSING AT KITCHEN CEILING.
Location: Kitchen
|
03/18/2014 | 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 ...
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: -PULLED PORK AT KITCHEN STEAM TABLE AT 82 F - 125 F.-BRISKET AT KITCHEN HOT-HOLDING CABINET AT 99 F.
Location: Kitchen
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: -PULLED PORK AT KITCHEN STEAM TABLE AT 82 F - 125 F.-BRISKET AT KITCHEN HOT-HOLDING CABINET AT 99 F.
Location: Kitchen
Equipment: Steam table
- 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: -HOT PANS OF CORN CASSEROLE STORED INSIDE KITCHEN REACH-IN TRAULSEN AT 150 F.-TRAULSEN KITCHEN REFRIGERATION UNIT AT 54 F.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -HOT PANS OF CORN CASSEROLE STORED INSIDE KITCHEN REACH-IN TRAULSEN AT 150 F.-TRAULSEN KITCHEN REFRIGERATION UNIT AT 54 F.
Location: Kitchen
Equipment: Reach in cooler
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: -PULLED PORK AT KITCHEN STEAM TABLE AT 82 F - 125 F.-BRISKET AT KITCHEN HOT-HOLDING CABINET AT 99 F.
Location: Kitchen
Equipment: Steam table
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: -PULLED PORK AT KITCHEN STEAM TABLE AT 82 F - 125 F.-BRISKET AT KITCHEN HOT-HOLDING CABINET AT 99 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Back room
- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Chemical room
- Toxic material(s) separation (corrected)
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).
Location: Kitchen
- Toxic material(s) separation (corrected)
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).
Location: Dry storage
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKET FOR QUAT EXCEEDING 200 PPM; MAINTAIN AT 200 PPM.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CONTINUE TO WORK ON:-DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY FOOD GRADE FOOD STORAGE CONTAINERS AND WRAPPINGS (EX. NSF APPROVED).-DO NOT RE-USE FOOD STORAGE CONTAINERS AFTER ORIGINAL FOOD PRODUCT IS REMOVED FROM CONTAINERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: CONTINUE TO WORK ON:-DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY FOOD GRADE FOOD STORAGE CONTAINERS AND WRAPPINGS (EX. NSF APPROVED).-DO NOT RE-USE FOOD STORAGE CONTAINERS AFTER ORIGINAL FOOD PRODUCT IS REMOVED FROM CONTAINERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: KEEP ALL EQUIPMENT, UTENSILS, PANS ETC STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen (back)
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: ROACH BAIT STATION STATION ON FOOD PREP TABLE AT JUICE BAR--REMOVE.
Location: Bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD BUGS, ROACHES, CRICKETS, ETC AND OLD GLUE TRAP PADS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNWANTED EQUIPMENT THAT YOU DO NOT WANT, NEED OR USE AT THE JUICE BAR.
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN HOOD FIRE SUPPRESSION SYSTEM INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JUNE OF 2012).
Location: Kitchen
- 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: CONTINUE TO WORK ON:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS (INCLUDING NON-FUCNTIONING HOOD SYSTEM).-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BACK DRY STORAGE ROOM CEILING VENTS/TILES.
Location: Kitchen
- 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: CONTINUE TO WORK ON:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS (INCLUDING NON-FUCNTIONING HOOD SYSTEM).-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BACK DRY STORAGE ROOM CEILING VENTS/TILES.
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: CONTINUE TO WORK ON:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS (INCLUDING NON-FUCNTIONING HOOD SYSTEM).-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BACK DRY STORAGE ROOM CEILING VENTS/TILES.
Location: Back room
- 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: CONTINUE TO WORK ON:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS (INCLUDING NON-FUCNTIONING HOOD SYSTEM).-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BACK DRY STORAGE ROOM CEILING VENTS/TILES.
Location: Dry storage
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: RESURFACE DISHMACHINE AREA LOCATION WALLS WHERE NEEDED (REMOVE MOLD AND OLD SEALANT).
Location: Dish machine area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CONTINUE TO WORK ON: DEEP FRY LOCATION FLOORS/WALL/CEILING CLEANING AND SANITIZING.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS--CORRECTED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT)--CORRECTED
Location: Bar
- 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: CONTINUE TO WORK ON: DEEP FRY LOCATION FLOORS/WALL/CEILING CLEANING AND SANITIZING.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS--CORRECTED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT)--CORRECTED
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: CONTINUE TO WORK ON: DEEP FRY LOCATION FLOORS/WALL/CEILING CLEANING AND SANITIZING.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS--CORRECTED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT)--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: CONTINUE TO WORK ON: DEEP FRY LOCATION FLOORS/WALL/CEILING CLEANING AND SANITIZING.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS--CORRECTED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT)--CORRECTED
Location: Dry storage
- 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: CONTINUE TO WORK ON: DEEP FRY LOCATION FLOORS/WALL/CEILING CLEANING AND SANITIZING.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS--CORRECTED.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT)--CORRECTED
Location: Dish machine area
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: -HOT PANS OF CORN CASSEROLE STORED INSIDE KITCHEN REACH-IN TRAULSEN COVERED AT 150 F (HEATING UP TRAULSEN COOLER ABOVE 41 F).
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: -PROVIDE THERMOMETERS AT ALL CHEST FREEZERS WHERE MISSING; INCLUDING OFFICE DRY STORAGE ROOM CHEST FREEZER.-PROVIDE THERMOMETER AT INTERIOR OF KITCHEN MINI FRIDGE.
Location: Kitchen (back)
Equipment: Chest freezer
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: -PROVIDE THERMOMETERS AT ALL CHEST FREEZERS WHERE MISSING; INCLUDING OFFICE DRY STORAGE ROOM CHEST FREEZER.-PROVIDE THERMOMETER AT INTERIOR OF KITCHEN MINI FRIDGE.
Location: Kitchen
Equipment: Mini-fridge
- 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: ROLLING CART CONTAINING EXPOSED CORN CASSEROLE STORED NEAR KITCHEN HANDSINK UNCOVERED--REMOVE FROM THIS LOCATION TO PREVENT CROSS-CONTAMINATION FROM HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED NON-FUNCTIONING REACH-IN-COOLER AT JUICE BAR (INTERIOR SURFACES).-CLEAN AND ORGANIZE DRY STORAGE ROOM AND OFFICE/DRY STORAGE ROOM.-CLEAN/SANITIZE AND ORGANIZE DISHROOM.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED NON-FUNCTIONING REACH-IN-COOLER AT JUICE BAR (INTERIOR SURFACES).-CLEAN AND ORGANIZE DRY STORAGE ROOM AND OFFICE/DRY STORAGE ROOM.-CLEAN/SANITIZE AND ORGANIZE DISHROOM.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED NON-FUNCTIONING REACH-IN-COOLER AT JUICE BAR (INTERIOR SURFACES).-CLEAN AND ORGANIZE DRY STORAGE ROOM AND OFFICE/DRY STORAGE ROOM.-CLEAN/SANITIZE AND ORGANIZE DISHROOM.
Location: Dish machine area
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND/OR CHLORINE.
Location: Kitchen
|
08/09/2013 | 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 ...
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: -PULLED PORK AT KITCHEN STEAM TABLE AT 82 F - 125 F.-BRISKET AT KITCHEN HOT-HOLDING CABINET AT 99 F.
Location: Kitchen
Equipment: Steam table
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: -PULLED PORK AT KITCHEN STEAM TABLE AT 82 F - 125 F.-BRISKET AT KITCHEN HOT-HOLDING CABINET AT 99 F.
Location: Kitchen
Equipment: Steam table
- 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: -HOT PANS OF CORN CASSEROLE STORED INSIDE KITCHEN REACH-IN TRAULSEN AT 150 F.-TRAULSEN KITCHEN REFRIGERATION UNIT AT 54 F.
Location: Kitchen
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: -HOT PANS OF CORN CASSEROLE STORED INSIDE KITCHEN REACH-IN TRAULSEN AT 150 F.-TRAULSEN KITCHEN REFRIGERATION UNIT AT 54 F.
Location: Kitchen
Equipment: Reach in cooler
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: -PULLED PORK AT KITCHEN STEAM TABLE AT 82 F - 125 F.-BRISKET AT KITCHEN HOT-HOLDING CABINET AT 99 F.
Location: Kitchen
Equipment: Steam table
- Improper reheating (corrected on site)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: -PULLED PORK AT KITCHEN STEAM TABLE AT 82 F - 125 F.-BRISKET AT KITCHEN HOT-HOLDING CABINET AT 99 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Back room
- 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: LABEL CHEMICAL SPRAY BOTTLES.
Location: Chemical room
- Toxic material(s) separation
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).
Location: Kitchen
- Toxic material(s) separation
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).
Location: Dry storage
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: Chest freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: -CLEAN AND SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR AND EXTERIOR).-CLEAN/SANITIZE AND DEFROST ALL KITCHEN AND OFFICE DRY STRORAGE CHEST FREEZERS AND REACH-IN-FREEZERS (INTERIOR AND EXTERIOR).-CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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.
Location: Kitchen
Equipment: Slicer
- 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: IN-PLACE SANITIZER BUCKET FOR QUAT EXCEEDING 200 PPM; MAINTAIN AT 200 PPM.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: -DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY FOOD GRADE FOOD STORAGE CONTAINERS AND WRAPPINGS (EX. NSF APPROVED).-DO NOT RE-USE FOOD STORAGE CONTAINERS AFTER ORIGINAL FOOD PRODUCT IS REMOVED FROM CONTAINERS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: -DISCONTINUE USE OF NON-FOOD GRADE FOOD STORAGE CONTAINERS; USE ONLY FOOD GRADE FOOD STORAGE CONTAINERS AND WRAPPINGS (EX. NSF APPROVED).-DO NOT RE-USE FOOD STORAGE CONTAINERS AFTER ORIGINAL FOOD PRODUCT IS REMOVED FROM CONTAINERS.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: KEEP ALL EQUIPMENT, UTENSILS, PANS ETC STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM, BACK KITCHEN CEILING AND AT DRY STORAGE ROOM CEILING WHERE OUT.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM, BACK KITCHEN CEILING AND AT DRY STORAGE ROOM CEILING WHERE OUT.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM, BACK KITCHEN CEILING AND AT DRY STORAGE ROOM CEILING WHERE OUT.
Location: Kitchen (back)
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: ROACH BAIT STATION STATION ON FOOD PREP TABLE AT JUICE BAR--REMOVE.
Location: Bar
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD BUGS, ROACHES, CRICKETS, ETC AND OLD GLUE TRAP PADS.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE UNWANTED EQUIPMENT THAT YOU DO NOT WANT, NEED OR USE AT THE JUICE BAR.
Location: Bar
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND KITCHEN HOOD FIRE SUPPRESSION SYSTEM INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER (LAST INSPECTED IN JUNE OF 2012).
Location: Kitchen
- 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS (INCLUDING NON-FUCNTIONING HOOD SYSTEM).-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BACK DRY STORAGE ROOM CEILING VENTS/TILES.
Location: Kitchen
- 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS (INCLUDING NON-FUCNTIONING HOOD SYSTEM).-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BACK DRY STORAGE ROOM CEILING VENTS/TILES.
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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS (INCLUDING NON-FUCNTIONING HOOD SYSTEM).-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BACK DRY STORAGE ROOM CEILING VENTS/TILES.
Location: Back room
- 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM INTERIOR AND EXTERIOR SURFACES INCLUDING FILTERS (INCLUDING NON-FUCNTIONING HOOD SYSTEM).-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND BACK DRY STORAGE ROOM CEILING VENTS/TILES.
Location: Dry storage
- 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: RESURFACE DISHMACHINE AREA LOCATION WALLS WHERE NEEDED (REMOVE MOLD AND OLD SEALANT).
Location: Dish machine area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT).
Location: Bar
- 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT).
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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT).
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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT).
Location: Dry storage
- 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF JUICE BAR FLOORS, ALL KITCHEN AND BACK KITCHEN FLOORS AND OFFICE/DRY STORAGE ROOM FLOORS.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE AREA LOCATION ROOM WALLS, FLOORS AND CEILING SURFACES (REMOVE MOLD AND OLD SEALANT FROM WALLS AND REPLACE WITH NEW SEALANT).
Location: Dish machine area
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: -HOT PANS OF CORN CASSEROLE STORED INSIDE KITCHEN REACH-IN TRAULSEN COVERED AT 150 F (HEATING UP TRAULSEN COOLER ABOVE 41 F).
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: -PROVIDE THERMOMETERS AT ALL CHEST FREEZERS WHERE MISSING; INCLUDING OFFICE DRY STORAGE ROOM CHEST FREEZER.-PROVIDE THERMOMETER AT INTERIOR OF KITCHEN MINI FRIDGE.
Location: Kitchen (back)
Equipment: Chest freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: -PROVIDE THERMOMETERS AT ALL CHEST FREEZERS WHERE MISSING; INCLUDING OFFICE DRY STORAGE ROOM CHEST FREEZER.-PROVIDE THERMOMETER AT INTERIOR OF KITCHEN MINI FRIDGE.
Location: Kitchen
Equipment: Mini-fridge
- 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: ROLLING CART CONTAINING EXPOSED CORN CASSEROLE STORED NEAR KITCHEN HANDSINK UNCOVERED--REMOVE FROM THIS LOCATION TO PREVENT CROSS-CONTAMINATION FROM HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED NON-FUNCTIONING REACH-IN-COOLER AT JUICE BAR (INTERIOR SURFACES).-CLEAN AND ORGANIZE DRY STORAGE ROOM AND OFFICE/DRY STORAGE ROOM.-CLEAN/SANITIZE AND ORGANIZE DISHROOM.
Location: Bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED NON-FUNCTIONING REACH-IN-COOLER AT JUICE BAR (INTERIOR SURFACES).-CLEAN AND ORGANIZE DRY STORAGE ROOM AND OFFICE/DRY STORAGE ROOM.-CLEAN/SANITIZE AND ORGANIZE DISHROOM.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED NON-FUNCTIONING REACH-IN-COOLER AT JUICE BAR (INTERIOR SURFACES).-CLEAN AND ORGANIZE DRY STORAGE ROOM AND OFFICE/DRY STORAGE ROOM.-CLEAN/SANITIZE AND ORGANIZE DISHROOM.
Location: Dish machine area
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ICE MACHINE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND/OR CHLORINE.
Location: Kitchen
|
08/01/2013 | Routine |
- 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: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.
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 STORED UNDER HOOD SYSTEM ON EQUIPMENT--DISCONTINUE THIS BEHAVIOR.
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 STORED UNDER HOOD SYSTEM ON EQUIPMENT--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AND KITCHEN MCCALL REFRIGERATION/FREEZER UNIT; STORE ALL RAW FOODS LOW BELOW READY-TO-EAT FOODS.
Location: Kitchen (back)
Equipment: McCall cooler
- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: CONTINUE TO WORK ON AND MONITOR.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FREEZERS/REFRIGERATION UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FREEZERS/REFRIGERATION UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Kitchen
Equipment: Microwave oven
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
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: ITEMS STORED IN KITCHEN HANDSINK--REMOVE.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT KITCHEN HANDSINK.PROVIDE HOT WATER AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT KITCHEN HANDSINK.PROVIDE HOT WATER AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: Prep sink
- 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: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN SANITIZER BUCKETS AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: STORE FOODS IN APPROVED FOOD GRADE STORAGE CONTAINERS OR WRAPPINGS ONLY (EX. NSF APPROVED); DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS (EX. GLAD/RUBBER MAID).
Location: Kitchen
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: INVERT CLEAN DISHWARE AT KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- 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: INVERT CLEAN DISHWARE AT KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- 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.
Location: Chemical room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP AT BOTTOM OF BACK KITCHEN DOOR SO THAT BOTTOM OF DOOR IS SEALED OFF PROPERLY WHEN COMPLETLY CLOSED (YOU SHOULD NOT BE ABLE TO SEE DAYLIGHT),
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALUMINUM OFF KITCHEN DRY STORAGE ROOM SHELVING; USE LINERS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALUMINUM OFF KITCHEN DRY STORAGE ROOM SHELVING; USE LINERS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT WOMENS RESTROOM AND KITCHEN CEILING--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS AND BACK KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Womens restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT WOMENS RESTROOM AND KITCHEN CEILING--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS AND BACK KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT WOMENS RESTROOM AND KITCHEN CEILING--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS AND BACK KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT WOMENS RESTROOM AND KITCHEN CEILING--CORRECTED.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS AND BACK KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: CONTINUE TO WORK ON AND MONITOR:HOT TEMPED SHREDDED CHICKEN SEAL IN ZIPLOCK BAG IN KITCHEN REFRIGERATION UNIT AND NOT COOLING PROPERLY.*CORRECTIVE ACTION* BAG OF CHICKEN WAS UNSEALED AND PLACE ON ICE BATH FLAT.RE-EDUCATE ALL EMPLOYEES ON PROPER COOLING PROCEDURES AND FOOD STORAGE.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT REACH-IN-FREEZERS AND CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT REACH-IN-FREEZERS AND CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
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: BOXES OF BBQ SAUCE STORED ON FLOOR; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE MOP SINK ROOM.-SOILED KITCHEN DRY STORAGE ROOM SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE MOP SINK ROOM.-SOILED KITCHEN DRY STORAGE ROOM SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE MOP SINK ROOM.-SOILED KITCHEN DRY STORAGE ROOM SHELVING.
Location: Dry storage
Equipment: Metal shelving
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
04/29/2013 | Recheck |
- 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: LABEL CHEMICAL SPRAY BOTTLES THAT ARE NOT LABELED PROPERLY.
Location: Kitchen
- 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 DRINK STORED UNDER HOOD SYSTEM ON EQUIPMENT--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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 DRINK STORED UNDER HOOD SYSTEM ON EQUIPMENT--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: RAW EGGS STORED ABOVE READY-TO-EAT FOODS AND KITCHEN MCCALL REFRIGERATION/FREEZER UNIT; STORE ALL RAW FOODS LOW BELOW READY-TO-EAT FOODS.
Location: Kitchen (back)
Equipment: McCall cooler
- 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.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FREEZERS/REFRIGERATION UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FREEZERS/REFRIGERATION UNITS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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.
Location: Kitchen
Equipment: Can opener
- 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.
Location: Kitchen
Equipment: Microwave oven
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- 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: ITEMS STORED IN KITCHEN HANDSINK--REMOVE.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT KITCHEN HANDSINK.PROVIDE HOT WATER AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: PROVIDE COLD WATER AT KITCHEN HANDSINK.PROVIDE HOT WATER AT KITCHEN PREP SINK.
Location: Kitchen
Equipment: Prep sink
- 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: IN-PLACE SANITIZER BUCKET FOR QUAT BELOW 200 PPM; MAINTAIN SANITIZER BUCKETS AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: STORE FOODS IN APPROVED FOOD GRADE STORAGE CONTAINERS OR WRAPPINGS ONLY (EX. NSF APPROVED); DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS (EX. GLAD/RUBBER MAID).
Location: Kitchen
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: INVERT CLEAN DISHWARE AT KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- 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: INVERT CLEAN DISHWARE AT KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- 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.
Location: Chemical room
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: PROVIDE BETTER DOOR SWEEP AT BOTTOM OF BACK KITCHEN DOOR SO THAT BOTTOM OF DOOR IS SEALED OFF PROPERLY WHEN COMPLETLY CLOSED (YOU SHOULD NOT BE ABLE TO SEE DAYLIGHT),
Location: Kitchen (back)
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALUMINUM OFF KITCHEN DRY STORAGE ROOM SHELVING; USE LINERS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE ALUMINUM OFF KITCHEN DRY STORAGE ROOM SHELVING; USE LINERS THAT ARE SOUND, SMOOTH AND EASILY CLEANABLE.
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT WOMENS RESTROOM AND KITCHEN CEILING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Womens restroom
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT WOMENS RESTROOM AND KITCHEN CEILING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT WOMENS RESTROOM AND KITCHEN CEILING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Kitchen
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF CEILING VENTS/TILES AT WOMENS RESTROOM AND KITCHEN CEILING.IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN HOOD SYSTEMS AND INTERIOR FILTERS.
Location: Cook line
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: HOT TEMPED SHREDDED CHICKEN SEAL IN ZIPLOCK BAG IN KITCHEN REFRIGERATION UNIT AND NOT COOLING PROPERLY.*CORRECTIVE ACTION* BAG OF CHICKEN WAS UNSEALED AND PLACE ON ICE BATH FLAT.RE-EDUCATE ALL EMPLOYEES ON PROPER COOLING PROCEDURES AND FOOD STORAGE.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT REACH-IN-FREEZERS AND CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT REACH-IN-FREEZERS AND CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR KITCHEN HANDSINK SO THAT IT IS NOT MOVABLE.
Location: Kitchen
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: BOXES OF BBQ SAUCE STORED ON FLOOR; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE MOP SINK ROOM.-SOILED KITCHEN DRY STORAGE ROOM SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE MOP SINK ROOM.-SOILED KITCHEN DRY STORAGE ROOM SHELVING.
Location: Chemical room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-CLEAN AND ORGANIZE MOP SINK ROOM.-SOILED KITCHEN DRY STORAGE ROOM SHELVING.
Location: Dry storage
Equipment: Metal shelving
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT.
Location: Kitchen
Equipment: 3-bay
|
04/22/2013 | Routine |
- 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: ENSURE CONSISTENCY OF DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: McCall cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: reach in freezer
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT AND COLD LOW WATER PRESSURE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE THAT FOOD IS BEING STORED IN APPROVE FOOD-GRADE CONTAINERS AND/OR WRAPPINGS/PACKAGES ONLY AND DISCONTINUE THE USE OF STORING FOOD IN NON-FOOD GRADE CONTAINERS.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS:ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH THE FOOD SAFETY ADMINISTRATION. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN BY FAX OR EMAIL; IF FAX, FAX WITH COVER-SHEET TO MY ATTENTION AT (317) 221-3070.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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.
Location: Kitchen
- 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.
Location: Chemical room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OUT OF BOTTOM SHELVING OF KITCHEN TRAULSEN COOLER.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN (1) CHEST FREEZER WHERE MISSING.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN (1) CHEST FREEZER WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen (back)
Equipment: McCall cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR JUICE BAR 3-BAY SINK TO WALL SO THAT IT IS NOT MOVABLE.
Location: Service counter
Equipment: 3-bay
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
01/14/2013 | Recheck |
- 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: ENSURE CONSISTENCY OF DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: McCall cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: reach in freezer
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT AND COLD LOW WATER PRESSURE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE THAT FOOD IS BEING STORED IN APPROVE FOOD-GRADE CONTAINERS AND/OR WRAPPINGS/PACKAGES ONLY AND DISCONTINUE THE USE OF STORING FOOD IN NON-FOOD GRADE CONTAINERS.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS:ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH THE FOOD SAFETY ADMINISTRATION. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN BY FAX OR EMAIL; IF FAX, FAX WITH COVER-SHEET TO MY ATTENTION AT (317) 221-3070.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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.
Location: Kitchen
- 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.
Location: Chemical room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OUT OF BOTTOM SHELVING OF KITCHEN TRAULSEN COOLER.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN (1) CHEST FREEZER WHERE MISSING.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN (1) CHEST FREEZER WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen (back)
Equipment: McCall cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR JUICE BAR 3-BAY SINK TO WALL SO THAT IT IS NOT MOVABLE.
Location: Service counter
Equipment: 3-bay
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
12/18/2012 | Recheck |
- 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: ENSURE CONSISTENCY OF DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: McCall cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: reach in freezer
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT AND COLD LOW WATER PRESSURE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE THAT FOOD IS BEING STORED IN APPROVE FOOD-GRADE CONTAINERS AND/OR WRAPPINGS/PACKAGES ONLY AND DISCONTINUE THE USE OF STORING FOOD IN NON-FOOD GRADE CONTAINERS.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: IN PROGRESS:ESTABLISHMENT HAS REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM THROUGH THE FOOD SAFETY ADMINISTRATION. PLEASE CONTACT ME ONCE RESULTS ARE KNOWN BY FAX OR EMAIL; IF FAX, FAX WITH COVER-SHEET TO MY ATTENTION AT (317) 221-3070.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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.
Location: Kitchen
- 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.
Location: Chemical room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OUT OF BOTTOM SHELVING OF KITCHEN TRAULSEN COOLER.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT RESTROOMS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN (1) CHEST FREEZER WHERE MISSING.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN (1) CHEST FREEZER WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen (back)
Equipment: McCall cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR JUICE BAR 3-BAY SINK TO WALL SO THAT IT IS NOT MOVABLE.
Location: Service counter
Equipment: 3-bay
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
10/24/2012 | Recheck |
- 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: ENSURE CONSISTENCY OF DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: McCall cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: reach in freezer
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT AND COLD LOW WATER PRESSURE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE THAT FOOD IS BEING STORED IN APPROVE FOOD-GRADE CONTAINERS AND/OR WRAPPINGS/PACKAGES ONLY AND DISCONTINUE THE USE OF STORING FOOD IN NON-FOOD GRADE CONTAINERS.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE NO LONGER EMPLOYED AT ESTABLISHMENT. HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT).
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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.
Location: Kitchen
- 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.
Location: Chemical room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OUT OF BOTTOM SHELVING OF KITCHEN TRAULSEN COOLER.
Location: Kitchen
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN, JUICE BAR LOCATION AND RESTROOMS.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN, JUICE BAR LOCATION AND RESTROOMS.
Location: Service counter
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN, JUICE BAR LOCATION AND RESTROOMS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN (1) CHEST FREEZER WHERE MISSING.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT BACK KITCHEN (1) CHEST FREEZER WHERE MISSING.
Location: Kitchen (back)
Equipment: Chest freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen (back)
Equipment: McCall cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR JUICE BAR 3-BAY SINK TO WALL SO THAT IT IS NOT MOVABLE.
Location: Service counter
Equipment: 3-bay
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
10/15/2012 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: ENSURE CONSISTENCY OF DATE-MARKING OF POTENTIALLY HAZARDOUS FOODS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: McCall cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE DETAILED ROUTINE CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN MC CALL FREEZER/REFRIGERATION UNIT.-SOILED INTERIOR AND EXTERIOR SURFACES OF BACK KITCHEN FRIGIDAIRE FREEZER UNITS WHERE NEEDED.
Location: Kitchen (back)
Equipment: reach in freezer
- 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.
Location: Kitchen
Equipment: Can opener
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR HOT AND COLD LOW WATER PRESSURE AT KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: ENSURE THAT FOOD IS BEING STORED IN APPROVE FOOD-GRADE CONTAINERS AND/OR WRAPPINGS/PACKAGES ONLY AND DISCONTINUE THE USE OF STORING FOOD IN NON-FOOD GRADE CONTAINERS.
Location: Kitchen
Equipment: Reach in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CURRENT CERTIFIED FOOD HANDLER ON FILE NO LONGER EMPLOYED AT ESTABLISHMENT. HAVE AN EMPLOYEE FROM ESTABLISHMENT BECOME REGISTERED FOR FOOD HANDLER CERTIFICATION CLASS/EXAM BY THE RECHECK INSPECTION DATE. PROVIDE PROOF OF REGISTRATION ON RECHECK INSPECTION DATE (EX. RECEIPT).
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EMPLOYEE PERSONAL FOOD STORED ON KITCHEN PREP TABLE (LAYS POTATO CHIPS)--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- 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.
Location: Kitchen
- 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.
Location: Chemical room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: REMOVE FOIL OUT OF BOTTOM SHELVING OF KITCHEN TRAULSEN COOLER.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN, JUICE BAR LOCATION AND RESTROOMS.
Location: Kitchen
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN, JUICE BAR LOCATION AND RESTROOMS.
Location: Service counter
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS AT KITCHEN, JUICE BAR LOCATION AND RESTROOMS.
Location: Restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN (2) FRIGIDAIR FREEZER AND (2) CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: reach in freezer
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT KITCHEN (2) FRIGIDAIR FREEZER AND (2) CHEST FREEZERS WHERE MISSING.
Location: Kitchen
Equipment: Chest freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PROVIDE BOTTOM PANELS THAT ARE MISSING FOR KITCHEN SEE-THRU TURBO AIR REFRIGERATION UNIT AND AT MC CALL FREEZER/REFRIGERATION COMBO UNIT.
Location: Kitchen (back)
Equipment: McCall cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL OR ANCHOR JUICE BAR 3-BAY SINK TO WALL SO THAT IT IS NOT MOVABLE.
Location: Service counter
Equipment: 3-bay
- 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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
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: KEEP BOXES OF BBQ SAUCE STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE KITCHEN DRY STORAGE ROOM.
Location: Dry storage
- 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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
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 CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
Equipment: 3-bay
|
10/02/2012 | Routine |
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Upright freezer
- 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: Sanitizer concentration too strong. Monitor with test strips.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Invert utensils.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Cooling food items on counter. See above. Active cooling must begin at 135 degrees F.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Leak below dishmachine.
Equipment: Dishmachine
|
01/04/2012 | Recheck |
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Upright freezer
- 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: Sanitizer concentration too strong. Monitor with test strips.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Invert utensils.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Cooling food items on counter. See above. Active cooling must begin at 135 degrees F.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Leak below dishmachine.
Equipment: Dishmachine
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12/28/2011 | Recheck |
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Upright freezer
- 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: Sanitizer concentration too strong. Monitor with test strips.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Invert utensils.
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Cooling food items on counter. See above. Active cooling must begin at 135 degrees F.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Leak below dishmachine.
Equipment: Dishmachine
|
12/15/2011 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Upright freezer
- 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: Sanitizer concentration too strong. Monitor with test strips.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers. Invert utensils.
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. Cooling food items on counter. See above. Active cooling must begin at 135 degrees F.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. Leak below dishmachine.
Equipment: Dishmachine
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12/08/2011 | Routine |
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