| No violation noted during this evaluation. | 06/04/2014 | Non-Illness Complaint |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE REMOVE THEIR SOILED GLOVES THEN GOT A NEW PAIR BEFORE WASHING THERE HANDS FIRST.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE REMOVE THEIR SOILED GLOVES THEN GOT A NEW PAIR BEFORE WASHING THERE HANDS FIRST.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL EMPLOYEE HANDLING FOOD MUST WEAR HAIR RESTAINTS INCLUDING MANAGER.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SEVERAL CONTAINER OF TO GO CUPS WERE STORED ON THE FLOOR. COS
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. THE FLOOR IS HEAVILY SOILED TROUGHTOUT THE KITCHEN. PULL EQUIPMENT FROM WALL CLEAN THE FLOOR. 2. WALK IN FREEZER FLOOR IS HEAVILY SOILED.PLEASE CLEAN MORE FREQUENTLY
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: 1. THE FLOOR IS HEAVILY SOILED TROUGHTOUT THE KITCHEN. PULL EQUIPMENT FROM WALL CLEAN THE FLOOR. 2. WALK IN FREEZER FLOOR IS HEAVILY SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Walk-in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FILLING A ICE BUCKET THAT WAS STORED ON THE FLOOR THEN THE BUCKET WAS HUNG ABOVE THE DOOR OF THE ICE MACHINE. WATER IS DRIPPING ON TO THE DOOR. PLEASE RELOCATED THE ICE BUCKET TO THE SIDE OF THE ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: NON FOOD CONTACT SUFACES OF EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DIRT DUST FOOD RESIDUE AND DEBRIS, AND EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUEEXAMPLES: THE SIDE SURFACES OF ICE MICHINE, PREP TABLES, REACHEIN COOLER /FREEZER ETC.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE UP RIGHT REACH IN COOLER NEXT TO THE ICE MACHINE IS SOILED AT THE BOTTOM FROM FOOD DEBRIS .2. THE 2 DOOR UP RIGHT FREEZER IS SOILED AT THE BOTTOM .CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Upright cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE UP RIGHT REACH IN COOLER NEXT TO THE ICE MACHINE IS SOILED AT THE BOTTOM FROM FOOD DEBRIS .2. THE 2 DOOR UP RIGHT FREEZER IS SOILED AT THE BOTTOM .CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Upright freezer
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED ABOVE THE COLD TOP
Location: Cook line
|
05/01/2014 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE REMOVE THEIR SOILED GLOVES THEN GOT A NEW PAIR BEFORE WASHING THERE HANDS FIRST.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE REMOVE THEIR SOILED GLOVES THEN GOT A NEW PAIR BEFORE WASHING THERE HANDS FIRST.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL EMPLOYEE HANDLING FOOD MUST WEAR HAIR RESTAINTS INCLUDING MANAGER.
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SEVERAL CONTAINER OF TO GO CUPS WERE STORED ON THE FLOOR. COS
Location: Back room
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. THE FLOOR IS HEAVILY SOILED TROUGHTOUT THE KITCHEN. PULL EQUIPMENT FROM WALL CLEAN THE FLOOR. 2. WALK IN FREEZER FLOOR IS HEAVILY SOILED.PLEASE CLEAN MORE FREQUENTLY
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: 1. THE FLOOR IS HEAVILY SOILED TROUGHTOUT THE KITCHEN. PULL EQUIPMENT FROM WALL CLEAN THE FLOOR. 2. WALK IN FREEZER FLOOR IS HEAVILY SOILED.PLEASE CLEAN MORE FREQUENTLY
Location: Walk-in freezer
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE FILLING A ICE BUCKET THAT WAS STORED ON THE FLOOR THEN THE BUCKET WAS HUNG ABOVE THE DOOR OF THE ICE MACHINE. WATER IS DRIPPING ON TO THE DOOR. PLEASE RELOCATED THE ICE BUCKET TO THE SIDE OF THE ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: NON FOOD CONTACT SUFACES OF EQUIPMENT SHALL BE KEPT FREE OF AN ACCUMULATION OF DIRT DUST FOOD RESIDUE AND DEBRIS, AND EQUIPMENT SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PRECLUDE ACCUMULATION OF SOIL RESIDUEEXAMPLES: THE SIDE SURFACES OF ICE MICHINE, PREP TABLES, REACHEIN COOLER /FREEZER ETC.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE UP RIGHT REACH IN COOLER NEXT TO THE ICE MACHINE IS SOILED AT THE BOTTOM FROM FOOD DEBRIS .2. THE 2 DOOR UP RIGHT FREEZER IS SOILED AT THE BOTTOM .CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Upright cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. THE UP RIGHT REACH IN COOLER NEXT TO THE ICE MACHINE IS SOILED AT THE BOTTOM FROM FOOD DEBRIS .2. THE 2 DOOR UP RIGHT FREEZER IS SOILED AT THE BOTTOM .CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Upright freezer
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: KNIFE STORED ABOVE THE COLD TOP
Location: Cook line
|
04/16/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN BREAST AND HOT DOG STORED IN THE FREEZER UNIT NEAR THE GRILL TEMPED AT 68DEGREES. DISCARD .2. BLUE CHEESES HORSERADISH DRESSING TEMPED AT 47. DISCARDFOOD HELD COLD SHALL BE AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Freezer drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN BREAST AND HOT DOG STORED IN THE FREEZER UNIT NEAR THE GRILL TEMPED AT 68DEGREES. DISCARD .2. BLUE CHEESES HORSERADISH DRESSING TEMPED AT 47. DISCARDFOOD HELD COLD SHALL BE AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: MILK BOX EQUIPMENT IS HEAVILY SOILED ALSO THE INTERIOR DOOR AND DOOR GASKIT ARE SOILED. PLEASE CLEAN THIS EQUIMENT AT LEAST EVERY 4HR OR AS NEED.
Location: Kitchen
Equipment: -
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL IN THE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS. SAME 2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER. SAME3. FLOOR HEAVILY SOILED. DEGREASE FLOOR. MOVE THE COOKING EQUIPMENT AND CLEAN BEHINE IT.
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: 1. WALL IN THE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS. SAME 2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER. SAME3. FLOOR HEAVILY SOILED. DEGREASE FLOOR. MOVE THE COOKING EQUIPMENT AND CLEAN BEHINE IT.
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: 1. WALL IN THE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS. SAME 2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER. SAME3. FLOOR HEAVILY SOILED. DEGREASE FLOOR. MOVE THE COOKING EQUIPMENT AND CLEAN BEHINE IT.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY. DON'T USE EQUIPMENT UNTIL WORKING PROPERLY. DONE ICE MACHINE DOOR HINGES HAVE RUSTED AND ARE DETERIORATING. PLEASE REPLACE DETERIORATING EQUIPMENT.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY. DON'T USE EQUIPMENT UNTIL WORKING PROPERLY. DONE ICE MACHINE DOOR HINGES HAVE RUSTED AND ARE DETERIORATING. PLEASE REPLACE DETERIORATING EQUIPMENT.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE TOWER AND TUBING ARE SOILED FROM DUST AND DEBRIS.2. MC CALL UPRIGHT FREEZER WAS HEAVILY SOILED AT THE BOTTOM WITH FOOD DEBRIS ,
Location: Kitchen (back)
Equipment: -
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE TOWER AND TUBING ARE SOILED FROM DUST AND DEBRIS.2. MC CALL UPRIGHT FREEZER WAS HEAVILY SOILED AT THE BOTTOM WITH FOOD DEBRIS ,
Location: Cook line
Equipment: McCall freezer
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA STORED HANDING FROM HOOD 8/19/13SPATULA STORED IN BETWEEN THE GRILL AND COOLER. 8/15/13SPATULA STORED HANGING FROM THE HOOD SYSTEM CATCH PAN. 8/12/13
Location: Cook line
|
08/21/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP COOLER WAS NOT AT 41 DEGREE. REPEATED VIOLATION FROM 8/12DISCARD CUT LETTUCE , ONION, PICKLE , AND MAYO.
Location: Cook line
Equipment: Cold top
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEES ARE USE THEIR GLOVES INCORRECTLY.
- 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: NO HAND WASH IS DONE WHEN HANDS BECAME CONTAMINATED BY GLOVES
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: POTENTIALLY HAZARDOUS FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSIL ARE NOT BEING CLEAN BETWEEN USES.EXAMPLES: MILK SHAKE CONTAINERS AND FOOD CONTACT SURFACES OF PREP TABLES AND MAKE TABLE COOLERS.CLEAN SURFACE AT LEAST EVERY 4 HOURS. REPEATED
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: POTENTIALLY HAZARDOUS FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSIL ARE NOT BEING CLEAN BETWEEN USES.EXAMPLES: MILK SHAKE CONTAINERS AND FOOD CONTACT SURFACES OF PREP TABLES AND MAKE TABLE COOLERS.CLEAN SURFACE AT LEAST EVERY 4 HOURS. REPEATED
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS ARE SOILED
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS ARE SOILED
Location: Kitchen (back)
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: 1. SPATULAS STORED IN FRONT HAND SINK. SOAP CONTAINER STORED IN THE HAND SINK 8/19/132. MILK SHAKE DUMPED IN BACK HAND SINK
Location: Cook line
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: 1. SPATULAS STORED IN FRONT HAND SINK. SOAP CONTAINER STORED IN THE HAND SINK 8/19/132. MILK SHAKE DUMPED IN BACK HAND SINK
Location: Kitchen (back)
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL AND FLOOR THROUGHT OUT THE KITCHEN WAS HEAVILY SOILED. SAME
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DON'T USE THE COLD TOP UNIT UNTIL ITS' REPAIRED AND WORK PROPERLY.
Location: Kitchen
Equipment: Cold top
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT FRONT OR BACK HAND SINKS . REPEATED VIOLATION HAND SINKS MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE SOAP
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT FRONT OR BACK HAND SINKS . REPEATED VIOLATION HAND SINKS MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE SOAP
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: FRONT HAND SINK MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE PAPER TOWELS REPEATED VIOLATION
Location: Kitchen (front)
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: VIOLATION STILL EXIST 8/19/13 IN USE SPATULA STORE ON THE HOOD. REPEATED VIOLATION
Location: Cook line
|
08/21/2013 | 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: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP COOLER WAS NOT AT 41 DEGREE. REPEATED VIOLATION FROM 8/12DISCARD CUT LETTUCE , ONION, PICKLE , AND MAYO.
Location: Cook line
Equipment: Cold top
- 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: NO HAND WASH IS DONE WHEN HANDS BECAME CONTAMINATED BY GLOVES
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: POTENTIALLY HAZARDOUS FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSIL ARE NOT BEING CLEAN BETWEEN USES.EXAMPLES: MILK SHAKE CONTAINERS AND FOOD CONTACT SURFACES OF PREP TABLES AND MAKE TABLE COOLERS.CLEAN SURFACE AT LEAST EVERY 4 HOURS. REPEATED
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: POTENTIALLY HAZARDOUS FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSIL ARE NOT BEING CLEAN BETWEEN USES.EXAMPLES: MILK SHAKE CONTAINERS AND FOOD CONTACT SURFACES OF PREP TABLES AND MAKE TABLE COOLERS.CLEAN SURFACE AT LEAST EVERY 4 HOURS. REPEATED
Location: Kitchen
Equipment: Prep table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS ARE SOILED
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS ARE SOILED
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
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: 1. SPATULAS STORED IN FRONT HAND SINK. SOAP CONTAINER STORED IN THE HAND SINK 8/19/132. MILK SHAKE DUMPED IN BACK HAND SINK
Location: Cook line
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: 1. SPATULAS STORED IN FRONT HAND SINK. SOAP CONTAINER STORED IN THE HAND SINK 8/19/132. MILK SHAKE DUMPED IN BACK HAND SINK
Location: Kitchen (back)
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL AND FLOOR THROUGHT OUT THE KITCHEN WAS HEAVILY SOILED. SAME
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DON'T USE THE COLD TOP UNIT UNTIL ITS' REPAIRED AND WORK PROPERLY.
Location: Kitchen
Equipment: Cold top
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT FRONT OR BACK HAND SINKS . REPEATED VIOLATION HAND SINKS MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE SOAP
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT FRONT OR BACK HAND SINKS . REPEATED VIOLATION HAND SINKS MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE SOAP
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: FRONT HAND SINK MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE PAPER TOWELS REPEATED VIOLATION
Location: Kitchen (front)
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: VIOLATION STILL EXIST 8/19/13 IN USE SPATULA STORE ON THE HOOD. REPEATED VIOLATION
Location: Cook line
|
08/19/2013 | 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: 1. CHICKEN BREAST AND HOT DOG STORED IN THE FREEZER UNIT NEAR THE GRILL TEMPED AT 68DEGREES. DISCARD .2. BLUE CHEESES HORSERADISH DRESSING TEMPED AT 47. DISCARDFOOD HELD COLD SHALL BE AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Freezer drawers
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN BREAST AND HOT DOG STORED IN THE FREEZER UNIT NEAR THE GRILL TEMPED AT 68DEGREES. DISCARD .2. BLUE CHEESES HORSERADISH DRESSING TEMPED AT 47. DISCARDFOOD HELD COLD SHALL BE AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: MILK BOX EQUIPMENT IS HEAVILY SOILED ALSO THE INTERIOR DOOR AND DOOR GASKIT ARE SOILED. PLEASE CLEAN THIS EQUIMENT AT LEAST EVERY 4HR OR AS NEED.
Location: Kitchen
Equipment: -
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL IN THE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS. SAME 2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER. SAME3. FLOOR HEAVILY SOILED. DEGREASE FLOOR. MOVE THE COOKING EQUIPMENT AND CLEAN BEHINE IT.
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: 1. WALL IN THE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS. SAME 2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER. SAME3. FLOOR HEAVILY SOILED. DEGREASE FLOOR. MOVE THE COOKING EQUIPMENT AND CLEAN BEHINE IT.
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: 1. WALL IN THE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS. SAME 2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER. SAME3. FLOOR HEAVILY SOILED. DEGREASE FLOOR. MOVE THE COOKING EQUIPMENT AND CLEAN BEHINE IT.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY. DON'T USE EQUIPMENT UNTIL WORKING PROPERLY. DONE ICE MACHINE DOOR HINGES HAVE RUSTED AND ARE DETERIORATING. PLEASE REPLACE DETERIORATING EQUIPMENT.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY. DON'T USE EQUIPMENT UNTIL WORKING PROPERLY. DONE ICE MACHINE DOOR HINGES HAVE RUSTED AND ARE DETERIORATING. PLEASE REPLACE DETERIORATING EQUIPMENT.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE TOWER AND TUBING ARE SOILED FROM DUST AND DEBRIS.2. MC CALL UPRIGHT FREEZER WAS HEAVILY SOILED AT THE BOTTOM WITH FOOD DEBRIS ,
Location: Kitchen (back)
Equipment: -
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE TOWER AND TUBING ARE SOILED FROM DUST AND DEBRIS.2. MC CALL UPRIGHT FREEZER WAS HEAVILY SOILED AT THE BOTTOM WITH FOOD DEBRIS ,
Location: Cook line
Equipment: McCall freezer
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA STORED HANDING FROM HOOD 8/19/13SPATULA STORED IN BETWEEN THE GRILL AND COOLER. 8/15/13SPATULA STORED HANGING FROM THE HOOD SYSTEM CATCH PAN. 8/12/13
Location: Cook line
|
08/19/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP COOLER WAS NOT AT 41 DEGREE. REPEATED VIOLATION FROM 8/12DISCARD CUT LETTUCE , ONION, PICKLE , AND MAYO.
Location: Cook line
Equipment: Cold top
- 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: NO HAND WASH IS DONE WHEN HANDS BECAME CONTAMINATED BY GLOVES
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: POTENTIALLY HAZARDOUS FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSIL ARE NOT BEING CLEAN BETWEEN USES.EXAMPLES: MILK SHAKE CONTAINERS AND FOOD CONTACT SURFACES OF PREP TABLES AND MAKE TABLE COOLERS.CLEAN SURFACE AT LEAST EVERY 4 HOURS.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: POTENTIALLY HAZARDOUS FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSIL ARE NOT BEING CLEAN BETWEEN USES.EXAMPLES: MILK SHAKE CONTAINERS AND FOOD CONTACT SURFACES OF PREP TABLES AND MAKE TABLE COOLERS.CLEAN SURFACE AT LEAST EVERY 4 HOURS.
Location: Kitchen
Equipment: Prep table
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS ARE SOILED
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: BOTH HAND SINKS ARE SOILED
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
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: 1. SPATULAS STORED IN FRONT HAND SINK.2. MILK SHAKE DUMPED IN BACK HAND SINK
Location: Cook line
Equipment: Hand sink
- Hand sink improper usage
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: 1. SPATULAS STORED IN FRONT HAND SINK.2. MILK SHAKE DUMPED IN BACK HAND SINK
Location: Kitchen (back)
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL AND FLOOR THROUGHT OUT THE KITCHEN WAS HEAVILY SOILED
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DON'T USE THE COLD TOP UNIT UNTIL ITS' REPAIRED AND WORK PROPERLY.
Location: Kitchen
Equipment: Cold top
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT FRONT OR BACK HAND SINKS . REPEATED VIOLATION HAND SINKS MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE SOAP
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO SOAP AT FRONT OR BACK HAND SINKS . REPEATED VIOLATION HAND SINKS MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE SOAP
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: FRONT HAND SINK MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE PAPER TOWELS
Location: Kitchen (front)
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: IN USE SPATULA STORE ON THE HOOD. REPEATED VIOLATION
Location: Cook line
|
08/15/2013 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: POTENTIALLY HAZARDOUS FOOD HELD ON THE COLD TOP COOLER WAS NOT AT 41 DEGREE. REPEATED VIOLATION FROM 8/12DISCARD CUT LETTUCE , ONION, PICKLE , AND MAYO.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DON'T USE THE COLD TOP UNIT UNTIL ITS' REPAIRED AND WORK PROPERLY.
Location: Kitchen
Equipment: Cold top
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: FRONT HAND SINK MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE SOAP
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: FRONT HAND SINK MUST BE FULLY STOCKED AT ALLTIMES. PROVIDE PAPER TOWELS
Location: Kitchen (front)
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: IN USE SPATULA STORE ON THE HOOD. REPEATED VIOLATION
Location: Cook line
|
08/13/2013 | Illness Complaint |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN BREAST AND HOT DOG STORED IN THE FREEZER UNIT NEAR THE GRILL TEMPED AT 68DEGREES. DISCARD .2. BLUE CHEESES HORSERADISH DRESSING TEMPED AT 47. DISCARDFOOD HELD COLD SHALL BE AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Freezer drawers
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CHICKEN BREAST AND HOT DOG STORED IN THE FREEZER UNIT NEAR THE GRILL TEMPED AT 68DEGREES. DISCARD .2. BLUE CHEESES HORSERADISH DRESSING TEMPED AT 47. DISCARDFOOD HELD COLD SHALL BE AT 41 DEGREES OR BELOW.
Location: Kitchen
Equipment: Cold top
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: ICE MACHINE DOOR HINGES HAVE RUSTED AND ARE DETERIORATING. PLEASE REPLACE DETERIORATING EQUIPMENT.
Location: Kitchen
Equipment: Ice machine
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL INTHE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS.2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER.3. FLOOR HEAVILY SOILED. DEGREASE FLOOR.
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: 1. WALL INTHE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS.2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER.3. FLOOR HEAVILY SOILED. DEGREASE FLOOR.
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: 1. WALL INTHE MILK SHAKE STATION IS HEAVILY SOILED WITH SPILLS AND FOOD DEBRIS.2. WALL AND ELECTRIC OUTLET WERE HEAVILY SOIELD FROM AN ACCUMULATION OF SPILL FROM THE BLINDER.3. FLOOR HEAVILY SOILED. DEGREASE FLOOR.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: PLEASE HAVE EQUIPMENT REPAIRED AND WORKING PROPERLY. DON'T USE EQUIPMENT UNTIL WORKING PROPERLY.
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DISH MACHINE IS SOILED INSIDE AND OUT. PLEASE CLEAN MORE FREQUENTLY.2. THE SIDE SURFACE OF THE GRILLS ARE HEAVILY SOILED WITH FOOD DEBRIS AND RESIDUE.COOKING EQUIPMENT SHALL BE KEPT FREE OF ENCRUSTED GREASE AND OTHER SOIL ACCUMULATIONS.3. ALL REACH IN FREEZER AND COOLER DOOR GASKET ARE HEAVILY SOILED WITH MOLD .
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE TOWER AND TUBING ARE SOILED FROM DUST AND DEBRIS.2. MC CALL UPRIGHT FREEZER WAS HEAVILY SOILED AT THE BOTTOM WITH FOOD DEBRIS ,
Location: Kitchen (back)
Equipment: -
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. BEVERAGE TOWER AND TUBING ARE SOILED FROM DUST AND DEBRIS.2. MC CALL UPRIGHT FREEZER WAS HEAVILY SOILED AT THE BOTTOM WITH FOOD DEBRIS ,
Location: Cook line
Equipment: McCall freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: MILK BOX EQUIPMENT WAS HEAVILY SOILED ALSOTHE INTERIOR DOOR AND DOOR GASKIT ARE SOILED. PLEASE CLEAN THIS EQUIMENT AT LEAST EVERY 24HR .
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULAR STORED HANGING FROM THE HOOD SYSTEM CATCH PAN .
Location: Cook line
|
08/12/2013 | Routine |
- 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.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Bottom of McGill cooler soiled. Please clean and sanitize.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Microwave soiled. Please clean and sanitize.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (back)
|
01/08/2013 | 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.
Location: Kitchen (front)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean and sanitize equipment when spills occur to prevent cross contamination. ( Eggs storage area on the steam table unit)
Location: Cook line
Equipment: Steam table
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled.
Location: Kitchen
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 3-bay
- Food unsafe(Non-Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean and sanitize
Location: Kitchen
Equipment: Ice cream freezer
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spatula stored improperly on the side of grill.
Location: Cook line
Equipment: Flat grill
|
06/28/2012 | Recheck |
- Toxic labeling (corrected on site)
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.
Location: Kitchen (front)
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Clean and sanitize equipment when spills occur to prevent cross contamination. ( Eggs storage area on the steam table unit)
Location: Cook line
Equipment: Steam table
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Hand sink soiled.
Location: Kitchen
Equipment: Hand sink
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Location: Kitchen
Equipment: 3-bay
- Food unsafe(Non-Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean and sanitize
Location: Kitchen
Equipment: Ice cream freezer
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Spatula stored improperly on the side of grill.
Location: Cook line
Equipment: Flat grill
|
06/21/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Freezer drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHEESE DISPENCER INTERIOR SURFACE WAS SOILED.
Location: Cook line
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL EMPLOYEES HANDLING FOOD MUST WEAR HAIR RESTRAINT. COS
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIDE DEEP FRIERS WAS HEAVILY SOILED WITH AN ACCUMULATION OF GREASE
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WARMER LAMP HEAVILY SOILED NEAR DEEP FRIER.2. DISHMACHINE WAS SOILED.CLEAN AND SANITIZE
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WARMER LAMP HEAVILY SOILED NEAR DEEP FRIER.2. DISHMACHINE WAS SOILED.CLEAN AND SANITIZE
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
|
12/22/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Freezer drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHEESE DISPENCER INTERIOR SURFACE WAS SOILED.
Location: Cook line
- 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.
Comments: ALL EMPLOYEES HANDLING FOOD MUST WEAR HAIR RESTRAINT. COS
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIDE DEEP FRIERS WAS HEAVILY SOILED WITH AN ACCUMULATION OF GREASE
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WARMER LAMP HEAVILY SOILED NEAR DEEP FRIER.2. DISHMACHINE WAS SOILED.CLEAN AND SANITIZE
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WARMER LAMP HEAVILY SOILED NEAR DEEP FRIER.2. DISHMACHINE WAS SOILED.CLEAN AND SANITIZE
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
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12/14/2011 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Cold top
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. BOTH COLD TOP UNITS WERE DOWN DISCARD FOOD. PLEASE DO NOT USE COLD TOP UNITS UNTIL REPAIRED OR REPLACED 2. PRE COOKED CHICKEN IN THE FREEZER BIN NEAR GRILL WAS AT 52 DEGREES. DISCARD CHICKEN COS
Location: Cook line
Equipment: Freezer drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CHEESE DISPENCER INTERIOR SURFACE WAS SOILED.
Location: Cook line
- 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.
Comments: ALL EMPLOYEES HANDLING FOOD MUST WEAR HAIR RESTRAINT. COS
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIDE DEEP FRIERS WAS HEAVILY SOILED WITH AN ACCUMULATION OF GREASE
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Location: Cook line
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WARMER LAMP HEAVILY SOILED NEAR DEEP FRIER.2. DISHMACHINE WAS SOILED.CLEAN AND SANITIZE
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. WARMER LAMP HEAVILY SOILED NEAR DEEP FRIER.2. DISHMACHINE WAS SOILED.CLEAN AND SANITIZE
Location: Dish machine area
Equipment: Dishmachine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
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12/07/2011 | Routine |
Restaurant representatives - add corrected or new information about STEAK N SHAKE #24, 5360 N KEYSTONE AVE, Indianapolis, IN »