- 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. Small bags of cooked pasta held between 47 and 48 degrees F. Hold all cold foods at 41 degrees or below. Limit amount of product to help maintain temperature. CORRECTED2. Bottom section of cold top on cooks line holding turkey at 45 degrees F. Hold all cold foods at 41 deg. F or below.
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. Small bags of cooked pasta held between 47 and 48 degrees F. Hold all cold foods at 41 degrees or below. Limit amount of product to help maintain temperature. CORRECTED2. Bottom section of cold top on cooks line holding turkey at 45 degrees F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Reach in cooler
- 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. Floor soiled by grease machine and below ice machine. Clean all soiled floors.2. Floor space soiled under all equipment by cook line. Clean.
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. Floor soiled by grease machine and below ice machine. Clean all soiled floors.2. Floor space soiled under all equipment by cook line. Clean.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard lining dunnage racks inside of walk-in cooler. Remove Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.2. Cardboard lining dunnage racks inside of walk-in freezer. Remove. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Walk-in cooler
Equipment: -
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard lining dunnage racks inside of walk-in cooler. Remove Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.2. Cardboard lining dunnage racks inside of walk-in freezer. Remove. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Coooling unit leaking inside of walk-in freezer. Repair and remove ice.2. Light not working in dish machine area. Repair.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Coooling unit leaking inside of walk-in freezer. Repair and remove ice.2. Light not working in dish machine area. Repair.
Location: Dish machine area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside by one-bay food prep sink. Clean and sanitize. 2. Grease filter machine soiled. Clean3. Hot cheese machine soiled inside and tape used to repair unit. Clean and sanitize. Do not use tape to repair.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside by one-bay food prep sink. Clean and sanitize. 2. Grease filter machine soiled. Clean3. Hot cheese machine soiled inside and tape used to repair unit. Clean and sanitize. Do not use tape to repair.
Location: Kitchen (back)
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside by one-bay food prep sink. Clean and sanitize. 2. Grease filter machine soiled. Clean3. Hot cheese machine soiled inside and tape used to repair unit. Clean and sanitize. Do not use tape to repair.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven on cook line above steam table soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Microwave oven
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled on top. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at hand sink in kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
|
11/07/2014 | 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. Small bags of cooked pasta held between 47 and 48 degrees F. Hold all cold foods at 41 degrees or below. Limit amount of product to help maintain temperature. CORRECTED2. Bottom section of cold top on cooks line holding turkey at 45 degrees F. Hold all cold foods at 41 deg. F or below.
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. Small bags of cooked pasta held between 47 and 48 degrees F. Hold all cold foods at 41 degrees or below. Limit amount of product to help maintain temperature. CORRECTED2. Bottom section of cold top on cooks line holding turkey at 45 degrees F. Hold all cold foods at 41 deg. F or below.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Reach in cooler
- 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. Floor soiled by grease machine and below ice machine. Clean all soiled floors.2. Floor space soiled under all equipment by cook line. Clean.
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. Floor soiled by grease machine and below ice machine. Clean all soiled floors.2. Floor space soiled under all equipment by cook line. Clean.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard lining dunnage racks inside of walk-in cooler. Remove Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.2. Cardboard lining dunnage racks inside of walk-in freezer. Remove. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Walk-in cooler
Equipment: -
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard lining dunnage racks inside of walk-in cooler. Remove Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.2. Cardboard lining dunnage racks inside of walk-in freezer. Remove. Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Coooling unit leaking inside of walk-in freezer. Repair and remove ice.2. Light not working in dish machine area. Repair.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Coooling unit leaking inside of walk-in freezer. Repair and remove ice.2. Light not working in dish machine area. Repair.
Location: Dish machine area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside by one-bay food prep sink. Clean and sanitize. 2. Grease filter machine soiled. Clean3. Hot cheese machine soiled inside and tape used to repair unit. Clean and sanitize. Do not use tape to repair.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside by one-bay food prep sink. Clean and sanitize. 2. Grease filter machine soiled. Clean3. Hot cheese machine soiled inside and tape used to repair unit. Clean and sanitize. Do not use tape to repair.
Location: Kitchen (back)
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside by one-bay food prep sink. Clean and sanitize. 2. Grease filter machine soiled. Clean3. Hot cheese machine soiled inside and tape used to repair unit. Clean and sanitize. Do not use tape to repair.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave oven on cook line above steam table soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Microwave oven
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Dish machine soiled on top. Clean.
Location: Dish machine area
Equipment: Dishmachine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Hot water faucet leaking at hand sink in kitchen area. Repair.
Location: Kitchen
Equipment: Hand sink
|
10/31/2014 | 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. Small bags of cooked pasta held between 47 and 48 degrees F. Hold all cold foods at 41 degrees or below. Limit amount of product to help maintain temperature. 2. Bottom section of cold top on cooks line holding turkey at 43 degrees F and cottage cheese at 45 degrees F on top of unit. Reduce amount of cottage cheese in pans and provide lid.
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. Small bags of cooked pasta held between 47 and 48 degrees F. Hold all cold foods at 41 degrees or below. Limit amount of product to help maintain temperature. 2. Bottom section of cold top on cooks line holding turkey at 43 degrees F and cottage cheese at 45 degrees F on top of unit. Reduce amount of cottage cheese in pans and provide lid.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. McCall reach in freezer on the cooks line soiled inside. Clean and sanitize2. Two door reach in cooler by drive through soiled inside. Clean and sanitize3. Bottom section of cold top/reach in cooler soiled and has standing water. Clean and sanitize. Repair unit if neccesary.4. Reach-in cooler below raw hamburger meat soiled inside. Clean and sanitize.
Location: Cook line
Equipment: Reach in cooler
|
10/24/2014 | 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. Bags of cooked pasta held at 49 to 51 deg. F. due to pan being overfilled. Do not overfill pans with pasta to aid in cooling. Hold all cold foods at 41 deg. F or below. 2. 1 ft. long hot dogs on top of cold top unit held at 46 deg. F Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WITH LIDS WILL HELP IN HOLDING COLD FOODS AT 41 DEG. F. OR BELOW ON COLD TOP UNITS.
Location: Cook line
Equipment: Make table cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
|
05/09/2014 | 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. Bags of cooked pasta held at 49 to 51 deg. F. due to pan being overfilled. Do not overfill pans with pasta to aid in cooling. Hold all cold foods at 41 deg. F or below. 2. 1 ft. long hot dogs on top of cold top unit held at 46 deg. F Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WITH LIDS WILL HELP IN HOLDING COLD FOODS AT 41 DEG. F. OR BELOW ON COLD TOP UNITS.
Location: Cook line
Equipment: Make table cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor of dry stock room area. Remove from floor and store in approved manner.
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.
Comments: 1. Wet mop not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- 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: 1. Thermometer misisng inside of two door reach in cooler on end of cooks line by drive through. Provide a working thermometer.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic cover on control unit for dish machine soiled. Clean. 2. Dish machine soiled on outside. Clean outside of dish machine.
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. Plastic cover on control unit for dish machine soiled. Clean. 2. Dish machine soiled on outside. Clean outside of dish machine.
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.
Comments: 1. Outside of " Groen " cooler used for chili soiled. Clean and sanitize.
Location: Kitchen (back)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Inside of three bay sink soiled. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
|
05/02/2014 | 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. Bags of cooked pasta held at 49 deg. F on top of cold top / make table due to pan being overfiled. Do not overfill pan so as to hold pasta at 41 deg. F or below. 2. 1 ft. long hot dogs on top of cold top unit held at 46 deg. F Hold all cold foods at 41 deg. F or below. NOTE > METAL PANS WITH LIDS WILL HELP IN HOLDING COLD FOODS AT 41 DEG. F. OR BELOW ON COLD TOP UNITS.
Location: Cook line
Equipment: Make table cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Can opener blade soiled. Clean and sanitize.
Location: Kitchen (back)
Equipment: Can opener
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Boxes of single service items on floor of dry stock room area. Remove from floor and store in approved manner.
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.
Comments: 1. Wet mop not hung up to dry. After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Location: Back room
- 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: 1. Thermometer misisng inside of two door reach in cooler on end of cooks line by drive through. Provide a working thermometer.
Location: Cook line
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic cover on control unit for dish machine soiled. Clean. 2. Dish machine soiled on outside. Clean outside of dish machine.
Location: Dish machine area
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Plastic cover on control unit for dish machine soiled. Clean. 2. Dish machine soiled on outside. Clean outside of dish machine.
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.
Comments: 1. Outside of " Groen " cooler used for chili soiled. Clean and sanitize.
Location: Kitchen (back)
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Inside of three bay sink soiled. Clean and sanitize.
Location: Dish machine area
Equipment: 3-bay
|
04/25/2014 | Routine |
| No violation noted during this evaluation. | 10/18/2013 | Routine |
| No violation noted during this evaluation. | 04/30/2013 | Recheck |
| No violation noted during this evaluation. | 04/23/2013 | Routine |
| No violation noted during this evaluation. | 11/27/2012 | Non-Illness Complaint |
- 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. Small containers of cooked onions, cooked mushrooms in cooler drawers on cooks line held at 55 deg. F Hold all cold foods at 41 deg. F or belowl. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Raw hamburger held between 46 and 47 deg. F on top of cold top unit next to cooking grill due to pan being overfilled. Hold cold at 41 deg. F or below.
Location: Cook line
Equipment: Cooler 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. Small containers of cooked onions, cooked mushrooms in cooler drawers on cooks line held at 55 deg. F Hold all cold foods at 41 deg. F or belowl. NOTE > DISCARDED AT TIME OF INSPECTION. 2. Raw hamburger held between 46 and 47 deg. F on top of cold top unit next to cooking grill due to pan being overfilled. Hold cold at 41 deg. F or below.
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: 1. Food handler handled raw hamburger with gloves then handled ready to eat food items. Wnen gloves have been used to handle raw meat items you must remove gloves, wash hands with soap and water before putting on new gloves if you are going to handle ready to eat food items.
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Inside of three bay sink soiled. Clean and sanitize sink.
Location: Dish machine area
Equipment: 3-bay
- 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. Floor soiled below used grease machine. Clean.
|
10/30/2012 | Recheck |
| No violation noted during this evaluation. | 10/23/2012 | Routine |
- 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: Baked beans are 131-132F.
Location: Cook line
- 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: The grilled chicken patties and hot dogs were 43-50F.
Location: Cook line
- 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 changed her gloves and did not wash her hands. Always wash your hands before putting on gloves and at each glove change.
|
05/09/2012 | Recheck |
- 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: Baked beans are 131-132F.
Location: Cook line
- 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: The grilled chicken patties and hot dogs were 43-50F.
Location: Cook line
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee changed her gloves and did not wash her hands. Always wash your hands before putting on gloves and at each glove change.
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04/30/2012 | Routine |
Restaurant representatives - add corrected or new information about STEAK N SHAKE#32, 7960 US 31, Indianapolis, IN »