- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COLD TOP AT COOK LINE HOLDING RAW HAMBURGER PATTIES AT 50 AND HOT DOGS AT 50 DEGREES F. SERVICE AND/OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Cold top
- 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: UNLABELED SPRAY BOTTLES AT DISH MACHINE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLES LABELED AND CORRECTED ON SITE.
Location: Dish machine area
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: PRESENCE OF FRUIT FLIES INSIDE KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KNIVES IN CLEAN KINFE RACK. CLEAN AND SANITIZE. KNIVES RE- WASHED AND CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- 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.CHERRIES DUMPED INTO HAND SINK IN KITCHEN.2. USED GLOVES PLACED IN HAND SINK AT SERVICE COUNTER.DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
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: 1.CHERRIES DUMPED INTO HAND SINK IN KITCHEN.2. USED GLOVES PLACED IN HAND SINK AT SERVICE COUNTER.DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Service counter
Equipment: Hand sink
- 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: MOP IN WET MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CARDBOARD RECYCLING DUMPSTER LID OPEN DUE TO OVERFLOWING REFUSE. PLEASE HAVE DUMPSTER EMPTIED AND KEEP LIDS CLOSED.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA DISPENSERS AT DRIVE THRU COUNTER ARE SOILED. PLEASE CLEAN.2. ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA DISPENSERS AT DRIVE THRU COUNTER ARE SOILED. PLEASE CLEAN.2. ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Ice bin
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR OF MICROWAVE OVENS ARE SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: Mop sink
|
10/08/2014 | 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: COLD TOP AT COOK LINE HOLDING RAW HAMBURGER PATTIES AT 50 AND HOT DOGS AT 50 DEGREES F. SERVICE AND/OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Cold top
- 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: UNLABELED SPRAY BOTTLES AT DISH MACHINE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLES LABELED AND CORRECTED ON SITE.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: PRESENCE OF FRUIT FLIES INSIDE KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KNIVES IN CLEAN KINFE RACK. CLEAN AND SANITIZE. KNIVES RE- WASHED AND CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- 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.CHERRIES DUMPED INTO HAND SINK IN KITCHEN.2. USED GLOVES PLACED IN HAND SINK AT SERVICE COUNTER.DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
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: 1.CHERRIES DUMPED INTO HAND SINK IN KITCHEN.2. USED GLOVES PLACED IN HAND SINK AT SERVICE COUNTER.DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Service counter
Equipment: Hand sink
- 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: MOP IN WET MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CARDBOARD RECYCLING DUMPSTER LID OPEN DUE TO OVERFLOWING REFUSE. PLEASE HAVE DUMPSTER EMPTIED AND KEEP LIDS CLOSED.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA DISPENSERS AT DRIVE THRU COUNTER ARE SOILED. PLEASE CLEAN.2. ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA DISPENSERS AT DRIVE THRU COUNTER ARE SOILED. PLEASE CLEAN.2. ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Ice bin
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR OF MICROWAVE OVENS ARE SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: Mop sink
|
09/23/2014 | 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: COLD TOP AT COOK LINE HOLDING RAW HAMBURGER PATTIES AT 50 AND HOT DOGS AT 50 DEGREES F. SERVICE AND/OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Cold top
- 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: UNLABELED SPRAY BOTTLES AT DISH MACHINE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLES LABELED AND CORRECTED ON SITE.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: PRESENCE OF FRUIT FLIES INSIDE KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KNIVES IN CLEAN KINFE RACK. CLEAN AND SANITIZE. KNIVES RE- WASHED AND CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- 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.CHERRIES DUMPED INTO HAND SINK IN KITCHEN.2. USED GLOVES PLACED IN HAND SINK AT SERVICE COUNTER.DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
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: 1.CHERRIES DUMPED INTO HAND SINK IN KITCHEN.2. USED GLOVES PLACED IN HAND SINK AT SERVICE COUNTER.DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Service counter
Equipment: Hand sink
- 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: MOP IN WET MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CARDBOARD RECYCLING DUMPSTER LID OPEN DUE TO OVERFLOWING REFUSE. PLEASE HAVE DUMPSTER EMPTIED AND KEEP LIDS CLOSED.
Location: Dumpster area
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA DISPENSERS AT DRIVE THRU COUNTER ARE SOILED. PLEASE CLEAN.2. ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA DISPENSERS AT DRIVE THRU COUNTER ARE SOILED. PLEASE CLEAN.2. ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Ice bin
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR OF MICROWAVE OVENS ARE SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: Mop sink
|
09/16/2014 | 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: COLD TOP AT COOK LINE HOLDING RAW HAMBURGER PATTIES AT 50 AND HOT DOGS AT 50 DEGREES F. SERVICE AND/OR ADJUST COOLER TO HOLD ALL FOODS AT 41 DEGREES OR BELOW.
Location: Cook line
Equipment: Cold top
- 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.
Comments: UNLABELED SPRAY BOTTLES AT DISH MACHINE AREA. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT.BOTTLES LABELED AND CORRECTED ON SITE.
Location: Dish machine area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: PRESENCE OF FRUIT FLIES INSIDE KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOILED KNIVES IN CLEAN KINFE RACK. CLEAN AND SANITIZE. KNIVES RE- WASHED AND CORRECTED ON SITE.
Location: Kitchen (back)
Equipment: Knife/utensil rack
- 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.CHERRIES DUMPED INTO HAND SINK IN KITCHEN.2. USED GLOVES PLACED IN HAND SINK AT SERVICE COUNTER.DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Kitchen
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.CHERRIES DUMPED INTO HAND SINK IN KITCHEN.2. USED GLOVES PLACED IN HAND SINK AT SERVICE COUNTER.DO NOT USE HAND SINK FOR ANY OTHER PURPOSE THAN HAND WASHING.
Location: Service counter
Equipment: Hand sink
- 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: MOP IN WET MOP BUCKET IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: CARDBOARD RECYCLING DUMPSTER LID OPEN DUE TO OVERFLOWING REFUSE. PLEASE HAVE DUMPSTER EMPTIED AND KEEP LIDS CLOSED.
Location: Dumpster 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: 1. SODA DISPENSERS AT DRIVE THRU COUNTER ARE SOILED. PLEASE CLEAN.2. ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Service counter
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA DISPENSERS AT DRIVE THRU COUNTER ARE SOILED. PLEASE CLEAN.2. ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Ice bin
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: INTERIOR OF MICROWAVE OVENS ARE SOILED. CLEAN AND SANITIZE.
Location: Cook line
Equipment: Microwave oven
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET FOR MOP SINK IS LEAKING. REPAIR LEAK.
Location: Back room
Equipment: Mop sink
|
09/09/2014 | Routine |
| No violation noted during this evaluation. | 02/18/2014 | Non-Illness Complaint |
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: 1. MOP STORED IN MOP BUCKET.STORE HANGING OR IN A WAY THAT FACILITATES DRYING.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GREASE BUILD UP ON EXTERIOR OF UPRIGHT FREEZER BY FRYERS.2. ICE AND SOIL BUILD UP ON BOTTOM INTERIOR OF REACH IN FREEZER IN ICE CREAM AREA. NO FOODS BEING STORED INSIDE AT TIME OF INSPECTION.CLEAN AND SANITIZE.
Location: Cook line
Equipment: Upright freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. GREASE BUILD UP ON EXTERIOR OF UPRIGHT FREEZER BY FRYERS.2. ICE AND SOIL BUILD UP ON BOTTOM INTERIOR OF REACH IN FREEZER IN ICE CREAM AREA. NO FOODS BEING STORED INSIDE AT TIME OF INSPECTION.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Reach in cooler
|
02/12/2014 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIECES OF BROKEN GLASS AND SOIL OBSERVED ON BOTTOM INTERIOR OF UPRIGHT COOLER NEXT TO SHAKE MAKING STATION.2. FOOD DEBRIS AND SOIL BUILD UP ON BOTTOM INTERIOR OF TWO DOOR REACH IN COOLER UNDERNEATH PREP TABLE HOLDING TOPPINGS FOR SHAKES.PLEASE IMPROVE ROUTINE CLEANING AND SANITING.
Location: Kitchen
Equipment: Upright cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIECES OF BROKEN GLASS AND SOIL OBSERVED ON BOTTOM INTERIOR OF UPRIGHT COOLER NEXT TO SHAKE MAKING STATION.2. FOOD DEBRIS AND SOIL BUILD UP ON BOTTOM INTERIOR OF TWO DOOR REACH IN COOLER UNDERNEATH PREP TABLE HOLDING TOPPINGS FOR SHAKES.PLEASE IMPROVE ROUTINE CLEANING AND SANITING.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. EXCESSIVE DEBRIS BUILD UP UNDERNEATH DEEP FRYERS ON COOK LINE.2. EXCESSIVE DEBRIS BUILD UP UNDERNEATH SHELVING HOLDING DRY GOODS AND SINGLE SERVICE ITEMS IN DRY STOCK AREA/OFFICE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- 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. EXCESSIVE DEBRIS BUILD UP UNDERNEATH DEEP FRYERS ON COOK LINE.2. EXCESSIVE DEBRIS BUILD UP UNDERNEATH SHELVING HOLDING DRY GOODS AND SINGLE SERVICE ITEMS IN DRY STOCK AREA/OFFICE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dry storage
- 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.
Comments: 1. WATER AT HAND SINK IN KITCHEN MEASURED 88 DEGREES F (LEFT ONE) AND 84 DEGREES (RIGHT ONE) VIA MIXING VALVE.PLEASE ENSURE HAND SINKS PROVIDE WATER THAT IS AT LEAST 100 DEGREES F BY MEANS OF A MIXING VALVE.
Location: Kitchen
Equipment: Hand sink
- 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. WATER LEAKING FROM PLUMBING UNDERNEATH TWO BAY SINK IN KITCHEN INTO TUB ON FLOOR.PLEASE REPAIR ACCORDINGLY TO REPAIR AND PREVENT LEAKING.
Location: Kitchen
Equipment: 2-bay
|
05/01/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIECES OF BROKEN GLASS AND SOIL OBSERVED ON BOTTOM INTERIOR OF UPRIGHT COOLER NEXT TO SHAKE MAKING STATION.2. FOOD DEBRIS AND SOIL BUILD UP ON BOTTOM INTERIOR OF TWO DOOR REACH IN COOLER UNDERNEATH PREP TABLE HOLDING TOPPINGS FOR SHAKES.PLEASE IMPROVE ROUTINE CLEANING AND SANITING.
Location: Kitchen
Equipment: Upright cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. PIECES OF BROKEN GLASS AND SOIL OBSERVED ON BOTTOM INTERIOR OF UPRIGHT COOLER NEXT TO SHAKE MAKING STATION.2. FOOD DEBRIS AND SOIL BUILD UP ON BOTTOM INTERIOR OF TWO DOOR REACH IN COOLER UNDERNEATH PREP TABLE HOLDING TOPPINGS FOR SHAKES.PLEASE IMPROVE ROUTINE CLEANING AND SANITING.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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. EXCESSIVE DEBRIS BUILD UP UNDERNEATH DEEP FRYERS ON COOK LINE.2. EXCESSIVE DEBRIS BUILD UP UNDERNEATH SHELVING HOLDING DRY GOODS AND SINGLE SERVICE ITEMS IN DRY STOCK AREA/OFFICE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
- 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. EXCESSIVE DEBRIS BUILD UP UNDERNEATH DEEP FRYERS ON COOK LINE.2. EXCESSIVE DEBRIS BUILD UP UNDERNEATH SHELVING HOLDING DRY GOODS AND SINGLE SERVICE ITEMS IN DRY STOCK AREA/OFFICE.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Dry storage
- 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.
Comments: 1. WATER AT HAND SINK IN KITCHEN MEASURED 88 DEGREES F (LEFT ONE) AND 84 DEGREES (RIGHT ONE) VIA MIXING VALVE.PLEASE ENSURE HAND SINKS PROVIDE WATER THAT IS AT LEAST 100 DEGREES F BY MEANS OF A MIXING VALVE.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM PLUMBING UNDERNEATH TWO BAY SINK IN KITCHEN INTO TUB ON FLOOR.PLEASE REPAIR ACCORDINGLY TO REPAIR AND PREVENT LEAKING.
Location: Kitchen
Equipment: 2-bay
|
04/24/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. RAW GROUND BEEF PATTIES FOR BURGERS STORED IN COLD TOP NEAR GRILL MEASURED AT 47 DEGREES F. (BURGERS ON THE TOP MEASURED 47 AND BURGERS AT THE BOTTOM MEASURED 41 DEGREES) 2. COLE SLAW IN COLD TOP ACROSS FROM GRILL MEASURED 46 DEGREES F.3. COTTAGE CHEESE IN COLD TOP ACROSS FROM GRILL MEASURED 48 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.(SUGGESTION: STORE LESS RAW GROUND BEEF PATTIES IN COLD TOP. LOWER ONES ARE STAYING COLD, BUT NOT THE ONES AT THE TOP.)
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. RAW GROUND BEEF PATTIES FOR BURGERS STORED IN COLD TOP NEAR GRILL MEASURED AT 47 DEGREES F. (BURGERS ON THE TOP MEASURED 47 AND BURGERS AT THE BOTTOM MEASURED 41 DEGREES) 2. COLE SLAW IN COLD TOP ACROSS FROM GRILL MEASURED 46 DEGREES F.3. COTTAGE CHEESE IN COLD TOP ACROSS FROM GRILL MEASURED 48 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.(SUGGESTION: STORE LESS RAW GROUND BEEF PATTIES IN COLD TOP. LOWER ONES ARE STAYING COLD, BUT NOT THE ONES AT THE TOP.)
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. RAW GROUND BEEF PATTIES FOR BURGERS STORED IN COLD TOP NEAR GRILL MEASURED AT 47 DEGREES F. (BURGERS ON THE TOP MEASURED 47 AND BURGERS AT THE BOTTOM MEASURED 41 DEGREES) 2. COLE SLAW IN COLD TOP ACROSS FROM GRILL MEASURED 46 DEGREES F.3. COTTAGE CHEESE IN COLD TOP ACROSS FROM GRILL MEASURED 48 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.(SUGGESTION: STORE LESS RAW GROUND BEEF PATTIES IN COLD TOP. LOWER ONES ARE STAYING COLD, BUT NOT THE ONES AT THE TOP.)
Location: Cook line
Equipment: Cold top
|
02/21/2013 | 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: 1. RAW GROUND BEEF PATTIES FOR BURGERS STORED IN COLD TOP NEAR GRILL MEASURED AT 47 DEGREES F. (BURGERS ON THE TOP MEASURED 47 AND BURGERS AT THE BOTTOM MEASURED 41 DEGREES) 2. COLE SLAW IN COLD TOP ACROSS FROM GRILL MEASURED 46 DEGREES F.3. COTTAGE CHEESE IN COLD TOP ACROSS FROM GRILL MEASURED 48 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.(SUGGESTION: STORE LESS RAW GROUND BEEF PATTIES IN COLD TOP. LOWER ONES ARE STAYING COLD, BUT NOT THE ONES AT THE TOP.)
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. RAW GROUND BEEF PATTIES FOR BURGERS STORED IN COLD TOP NEAR GRILL MEASURED AT 47 DEGREES F. (BURGERS ON THE TOP MEASURED 47 AND BURGERS AT THE BOTTOM MEASURED 41 DEGREES) 2. COLE SLAW IN COLD TOP ACROSS FROM GRILL MEASURED 46 DEGREES F.3. COTTAGE CHEESE IN COLD TOP ACROSS FROM GRILL MEASURED 48 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.(SUGGESTION: STORE LESS RAW GROUND BEEF PATTIES IN COLD TOP. LOWER ONES ARE STAYING COLD, BUT NOT THE ONES AT THE TOP.)
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. RAW GROUND BEEF PATTIES FOR BURGERS STORED IN COLD TOP NEAR GRILL MEASURED AT 47 DEGREES F. (BURGERS ON THE TOP MEASURED 47 AND BURGERS AT THE BOTTOM MEASURED 41 DEGREES) 2. COLE SLAW IN COLD TOP ACROSS FROM GRILL MEASURED 46 DEGREES F.3. COTTAGE CHEESE IN COLD TOP ACROSS FROM GRILL MEASURED 48 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE AT 41 DEGREES F OR BELOW.(SUGGESTION: STORE LESS RAW GROUND BEEF PATTIES IN COLD TOP. LOWER ONES ARE STAYING COLD, BUT NOT THE ONES AT THE TOP.)
Location: Cook line
Equipment: Cold top
|
02/14/2013 | 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. Cooked pasta in plastic bags held between 50 and 51 deg f. Hold at 41 deg. F or below. To aid in cooling use metal pans with lids and only fill 1/2 full. 2. Cottage cheese and cole slaw on top of cold top on cooks line held between 44 and 45 deg. F. Hold at 41 deg. F. or below. There were empty spots on top of cold top at time of inspecton allowing cold air ti excape.Place empty pans if necessay to stop cold air from excaping to aid in cooling
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. Cooked pasta in plastic bags held between 50 and 51 deg f. Hold at 41 deg. F or below. To aid in cooling use metal pans with lids and only fill 1/2 full. 2. Cottage cheese and cole slaw on top of cold top on cooks line held between 44 and 45 deg. F. Hold at 41 deg. F. or below. There were empty spots on top of cold top at time of inspecton allowing cold air ti excape.Place empty pans if necessay to stop cold air from excaping to aid in cooling
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of ice cream freezer for shakes etc. soiled. Clean and sanitize. 2. Both shake mixers soiled. Clean and sanitize. CORRECTED
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of ice cream freezer for shakes etc. soiled. Clean and sanitize. 2. Both shake mixers soiled. Clean and sanitize. CORRECTED
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. One bucket of in-place sanitizer water not at proper concentration for sanitizer. Maintin at proper concentration.
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 in mop sink / hot water heater room. Clean floor. 2. Mold on wall above silverware pre soak dispencer in dish machine area. Clean / remove mold.
Location: Back room
- 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 in mop sink / hot water heater room. Clean floor. 2. Mold on wall above silverware pre soak dispencer in dish machine area. Clean / remove mold.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan in bottom section of meat cooler on cooks line. Repair.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Handles on " McCall " two door reach in freezer soiled. Clean. 2. Space below steam table on cooks line soiled. Clean. corrected
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Handles on " McCall " two door reach in freezer soiled. Clean. 2. Space below steam table on cooks line soiled. Clean. corrected
Location: Cook line
|
08/31/2012 | 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. Cooked pasta in plastic bags held between 50 and 51 deg f. Hold at 41 deg. F or below. To aid in cooling use metal pans with lids and only fill 1/2 full. 2. Cottage cheese and cole slaw on top of cold top on cooks line held between 44 and 45 deg. F. Hold at 41 deg. F. or below. There were empty spots on top of cold top at time of inspecton allowing cold air ti excape.Place empty pans if necessay to stop cold air from excaping to aid in cooling
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. Cooked pasta in plastic bags held between 50 and 51 deg f. Hold at 41 deg. F or below. To aid in cooling use metal pans with lids and only fill 1/2 full. 2. Cottage cheese and cole slaw on top of cold top on cooks line held between 44 and 45 deg. F. Hold at 41 deg. F. or below. There were empty spots on top of cold top at time of inspecton allowing cold air ti excape.Place empty pans if necessay to stop cold air from excaping to aid in cooling
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of ice cream freezer for shakes etc. soiled. Clean and sanitize. 2. Both shake mixers soiled. Clean and sanitize. CORRECTED
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of ice cream freezer for shakes etc. soiled. Clean and sanitize. 2. Both shake mixers soiled. Clean and sanitize. CORRECTED
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. One bucket of in-place sanitizer water not at proper concentration for sanitizer. Maintin at proper concentration.
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 in mop sink / hot water heater room. Clean floor. 2. Mold on wall above silverware pre soak dispencer in dish machine area. Clean / remove mold.
Location: Back room
- 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 in mop sink / hot water heater room. Clean floor. 2. Mold on wall above silverware pre soak dispencer in dish machine area. Clean / remove mold.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan in bottom section of meat cooler on cooks line. Repair.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Handles on " McCall " two door reach in freezer soiled. Clean. 2. Space below steam table on cooks line soiled. Clean. corrected
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Handles on " McCall " two door reach in freezer soiled. Clean. 2. Space below steam table on cooks line soiled. Clean. corrected
Location: Cook line
|
08/24/2012 | 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. Cooked pasta in plastic bags held between 50 and 51 deg f. Hold at 41 deg. F or below. To aid in cooling use metal pans with lids and only fill 1/2 full. 2. Cottage cheese and cole slaw on top of cold top on cooks line held between 44 and 45 deg. F. Hold at 41 deg. F. or below. There were empty spots on top of cold top at time of inspecton allowing cold air ti excape.Place empty pans if necessay to stop cold air from excaping to aid in cooling
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. Cooked pasta in plastic bags held between 50 and 51 deg f. Hold at 41 deg. F or below. To aid in cooling use metal pans with lids and only fill 1/2 full. 2. Cottage cheese and cole slaw on top of cold top on cooks line held between 44 and 45 deg. F. Hold at 41 deg. F. or below. There were empty spots on top of cold top at time of inspecton allowing cold air ti excape.Place empty pans if necessay to stop cold air from excaping to aid in cooling
Location: Cook line
Equipment: Cold top
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of ice cream freezer for shakes etc. soiled. Clean and sanitize. 2. Both shake mixers soiled. Clean and sanitize.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Bottom section of ice cream freezer for shakes etc. soiled. Clean and sanitize. 2. Both shake mixers soiled. Clean and sanitize.
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. One bucket of in-place sanitizer water not at proper concentration for sanitizer. Maintin at proper concentration.
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. Floor soiled in mop sink / hot water heater room. Clean floor. 2. Mold on wall above silverware pre soak dispencer in dish machine area. Clean / remove mold.
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. Floor soiled in mop sink / hot water heater room. Clean floor. 2. Mold on wall above silverware pre soak dispencer in dish machine area. Clean / remove mold.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Water leaking into pan in bottom section of meat cooler on cooks line. Repair.
Location: Cook line
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Doors and handles on " McCall " two door reach in freezer soiled. Clean. 2. Space below steam table on cooks line soiled. Clean.
Location: Kitchen
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Doors and handles on " McCall " two door reach in freezer soiled. Clean. 2. Space below steam table on cooks line soiled. Clean.
Location: Cook line
|
08/17/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Utensil drawer soiled inside at back prep table. Clean. 2. Bottom secton of ice cream freezer for shake station soiled inside. Clean.
Location: Kitchen (back)
|
02/10/2012 | Routine |
Restaurant representatives - add corrected or new information about Steak 'n Shake, 7230 WOODLAND DR, Indianapolis, IN »