- 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: 1. OBSERVED GNATS IN PREP SINK AREA AND MOP SINK AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.NOTE: ESTABLISHMENT USES ROUTINE MONTHLY PREVENTIVE PEST CONTROL. PLANS TO SCHEDULE A FOGGING IN THE NEAR FUTURE.
Location: Prep 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: 1. OBSERVED GNATS IN PREP SINK AREA AND MOP SINK AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.NOTE: ESTABLISHMENT USES ROUTINE MONTHLY PREVENTIVE PEST CONTROL. PLANS TO SCHEDULE A FOGGING IN THE NEAR FUTURE.
Location: Kitchen
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. CARDBOARD DUMPSTER MISSING DRAIN PLUG.PROVIDE.
Location: Dumpster area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP INSIDE REACH IN FREEZER IN SHAKE AREA.REMOVE ICE. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: reach in freezer
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10/06/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED GNATS IN PREP SINK AREA AND MOP SINK AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.NOTE: ESTABLISHMENT USES ROUTINE MONTHLY PREVENTIVE PEST CONTROL. PLANS TO SCHEDULE A FOGGING IN THE NEAR FUTURE.
Location: Prep 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: 1. OBSERVED GNATS IN PREP SINK AREA AND MOP SINK AREA.LOCATE SOURCE OF INFESTATION AND ELIMINATE.NOTE: ESTABLISHMENT USES ROUTINE MONTHLY PREVENTIVE PEST CONTROL. PLANS TO SCHEDULE A FOGGING IN THE NEAR FUTURE.
Location: Kitchen
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: 1. CARDBOARD DUMPSTER MISSING DRAIN PLUG.PROVIDE.
Location: Dumpster area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXCESSIVE ICE BUILD UP INSIDE REACH IN FREEZER IN SHAKE AREA.REMOVE ICE. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: reach in freezer
|
09/26/2014 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SAUSAGE AND EGG MIXTURE HELD AT 110 DEGREES F. EQUIPMENT WAS NOT BROKEN, BUT TRAY WAS INSERTED INCORRECTLY. MANAGER DISCARDED FOOD AND WILL MONITOR TEMPERATURES IN THE FUTURE.
Location: Cook line
Equipment: Steam table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. EGGS STORED ABOVE LEMONS IN WALK IN COOLER. KEEP RAW ANIMAL PRODUCTS BELOW OR SEPERATE FROM RAW READY-TO-EAT FOODS.
Location: Walk-in cooler
Equipment: Walk in cooler
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01/30/2014 | 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: Sauteed onions at 109 degreespan was stored on top of another pan with out direct access to heat
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: Cooks applying new gloves without washing handshands must be washed each and everytime new gloves are applied
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on shelving in prep areaensure employee drinks have a lid and a straw
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to magnetic rackensure knives are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Bus tubs holding plastic carry out utensils soiledensure it is cleaned regularlydo not store clean utensils in soiled storage
Location: Service counter
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Silverware stored from dishwashing area with mouth portuion upservers grasing mouth/ton end to fold silverwareensure hand to handle access only
- 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: Walk in cooler fan guards and ceiling dusty
Location: Walk-in cooler
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07/29/2013 | 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: Sauteed onions at 109 degreespan was stored on top of another pan with out direct access to heat
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: Cooks applying new gloves without washing handshands must be washed each and everytime new gloves are applied
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink on shelving in prep areaensure employee drinks have a lid and a straw
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to magnetic rackensure knives are cleaned and sanitized prior to storage
Location: Prep area
Equipment: Knife/utensil rack
- 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: Bus tubs holding plastic carry out utensils soiledensure it is cleaned regularlydo not store clean utensils in soiled storage
Location: Service counter
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Silverware stored from dishwashing area with mouth portuion upservers grasing mouth/ton end to fold silverwareensure hand to handle access only
- 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: Walk in cooler fan guards and ceiling dusty
Location: Walk-in cooler
|
07/23/2013 | Routine |
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Syrup stored in small portion vessels uncovered in dry storageensure items stay covered
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: Soiled lid stored with clean lidsensure items are cleaned and sanitized prior to storagekeep bustubs holdong clean items clean
Location: Prep area
Equipment: Metal shelving
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04/25/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Soiled knife returned to magnectic rackEnsure knives are cleaned and sanitized prior to storageClean and sanitize magnetic rack
Location: Prep area
Equipment: Knife/utensil rack
|
10/10/2012 | Routine |
- 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: Flying insects throughout back areaincrease pest controleliminate3-6Much improved
Location: Kitchen (back)
- 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: Employees applied gloves without washing hands firsthands must be washed with each glove change
|
03/06/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects throughout back areaincrease pest controleliminate
Location: Kitchen (back)
- 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: Employees applied gloves without washing hands firsthands must be washed with each glove change
|
02/21/2012 | Routine |
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