| No violation noted during this evaluation. | 09/02/2014 | Non-Illness Complaint |
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical clean etc stored with clean food container in prep area.
Location: Kitchen
- 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: 1. A employee enter the kitchen from the sale floor an did not wash their hands before putting a pair of gloves. All employee entering into the kitchen from the sale floor must wash their hands first beforefood handling can begin.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving with attached prep table is soiled from dust and grease residue near the pizza oven. Wired shelving has an accumulation of grease dripping on to the cutting board where pizza's are sliced. donePlease continue to keep area clean.
Location: Kitchen
Equipment: Metal shelving
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Glove use (Non-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: Please wash your hands before getting gloves from the container to prevent contamination.
- Improper storage location (corrected)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Please don't store the thermometer on the hand sink. cos
Location: Kitchen (front)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: To go container stored on dirty surfaces. Please don' t store to go cups and containers on dirty surfaces. Clean more frequently. Star Bucks
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The container lids on the chemical equipment stored under the 2bay prep sink are soiled from an accumulation of food debris. Please keep the container lids clean an free of debris .
Location: Kitchen (back)
- 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 inner surface along the door of the dish machine is soiled. The delime dishmachine and clean the interior surface. The exterior surface is soiled from food debris.Clean the exterior surface on the dishmachine Keep equipment clean2. Plastic storage container where the favored syrups are stored is soiled from food debris. Please clean more frequently . Star Bucks area Done 3. Metal compartment under the cash register is soiled from spills and food debris . Please clean when contamination occurs. Star bucks area Done
Location: Kitchen
Equipment: Dishmachine
- 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 inner surface along the door of the dish machine is soiled. The delime dishmachine and clean the interior surface. The exterior surface is soiled from food debris.Clean the exterior surface on the dishmachine Keep equipment clean2. Plastic storage container where the favored syrups are stored is soiled from food debris. Please clean more frequently . Star Bucks area Done 3. Metal compartment under the cash register is soiled from spills and food debris . Please clean when contamination occurs. Star bucks area Done
Location: Service counter
- 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 inner surface along the door of the dish machine is soiled. The delime dishmachine and clean the interior surface. The exterior surface is soiled from food debris.Clean the exterior surface on the dishmachine Keep equipment clean2. Plastic storage container where the favored syrups are stored is soiled from food debris. Please clean more frequently . Star Bucks area Done 3. Metal compartment under the cash register is soiled from spills and food debris . Please clean when contamination occurs. Star bucks area Done
Location: Service counter
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towles for hand sink.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towles for hand sink.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide a trash can for all hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
|
06/30/2014 | Recheck |
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical clean etc stored with clean food container in prep area.
Location: Kitchen
- 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: 1. A employee enter the kitchen from the sale floor an did not wash their hands before putting a pair of gloves. All employee entering into the kitchen from the sale floor must wash their hands first beforefood handling can begin.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Metal shelving with attached prep table is soiled from dust and grease residue near the pizza oven. Wired shelving has an accumulation of grease dripping on to the cutting board where pizza's are sliced.
Location: Kitchen
Equipment: Metal shelving
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (front)
Equipment: Hand sink
- Glove use (Non-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: Please wash your hands before getting gloves from the container to prevent contamination.
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: Please don't store the thermometer on the hand sink. cos
Location: Kitchen (front)
- 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: To go container stored on dirty surfaces. Please don' t store to go cups and containers on dirty surfaces. Clean more frequently. Star Bucks
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The container lids on the chemical equipment stored under the 2bay prep sink are soiled from an accumulation of food debris. Please keep the container lids clean an free of debris .
Location: Kitchen (back)
- 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 inner surface along the door of the dish machine is soiled. The delime dishmachine and clean the interior surface. The exterior surface is soiled from food debris.Clean the exterior surface on the dishmachine Keep equipment clean2. Plastic storage container where the favored syrups are stored is soiled from food debris. Please clean more frequently . Star Bucks area 3. Metal compartment under the cash register is soiled from spills and food debris . Please clean when contamination occurs. Star bucks area
Location: Kitchen
Equipment: Dishmachine
- 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 inner surface along the door of the dish machine is soiled. The delime dishmachine and clean the interior surface. The exterior surface is soiled from food debris.Clean the exterior surface on the dishmachine Keep equipment clean2. Plastic storage container where the favored syrups are stored is soiled from food debris. Please clean more frequently . Star Bucks area 3. Metal compartment under the cash register is soiled from spills and food debris . Please clean when contamination occurs. Star bucks area
Location: Service counter
- 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 inner surface along the door of the dish machine is soiled. The delime dishmachine and clean the interior surface. The exterior surface is soiled from food debris.Clean the exterior surface on the dishmachine Keep equipment clean2. Plastic storage container where the favored syrups are stored is soiled from food debris. Please clean more frequently . Star Bucks area 3. Metal compartment under the cash register is soiled from spills and food debris . Please clean when contamination occurs. Star bucks area
Location: Service counter
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: Provide a trash can for all hand sinks.
Location: Kitchen (back)
Equipment: Hand sink
|
06/19/2014 | Routine |
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: FOLLOW THE ABOVE CORRECTIVE ACTION.
Location: Kitchen
Equipment: Hand sink
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: PLEASE REMOVE VENT AN CLEAN WHERE DUST HAS ACCUMULATED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DISH MACHINE IS NOT WORKING. PLEASE REPAIR OR REPLACE THE DISH MACHINE
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE DOOR HANDLES AND THE EXTERIOR SURFACES OF ALL THE EQUIPMNET LIST BELOW:KEEP EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE ETC.1. RETARD 2. BOTH 3 DOOR TRAULSEL FREEZERS3. COLD TOP COOLER 4. LINCOLN PIZZA OVEN5. PREP TABLE WITH ROLLING CART 6. PRETZEL WARMER
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE DOOR HANDLES AND THE EXTERIOR SURFACES OF ALL THE EQUIPMNET LIST BELOW:KEEP EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE ETC.1. RETARD 2. BOTH 3 DOOR TRAULSEL FREEZERS3. COLD TOP COOLER 4. LINCOLN PIZZA OVEN5. PREP TABLE WITH ROLLING CART 6. PRETZEL WARMER
Location: Kitchen
Equipment: Reach in freezer (3door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE DOOR HANDLES AND THE EXTERIOR SURFACES OF ALL THE EQUIPMNET LIST BELOW:KEEP EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE ETC.1. RETARD 2. BOTH 3 DOOR TRAULSEL FREEZERS3. COLD TOP COOLER 4. LINCOLN PIZZA OVEN5. PREP TABLE WITH ROLLING CART 6. PRETZEL WARMER
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE DOOR HANDLES AND THE EXTERIOR SURFACES OF ALL THE EQUIPMNET LIST BELOW:KEEP EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE ETC.1. RETARD 2. BOTH 3 DOOR TRAULSEL FREEZERS3. COLD TOP COOLER 4. LINCOLN PIZZA OVEN5. PREP TABLE WITH ROLLING CART 6. PRETZEL WARMER
Location: Kitchen
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE DOOR HANDLES AND THE EXTERIOR SURFACES OF ALL THE EQUIPMNET LIST BELOW:KEEP EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE ETC.1. RETARD 2. BOTH 3 DOOR TRAULSEL FREEZERS3. COLD TOP COOLER 4. LINCOLN PIZZA OVEN5. PREP TABLE WITH ROLLING CART 6. PRETZEL WARMER
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: PLEASE CLEAN THE DOOR HANDLES AND THE EXTERIOR SURFACES OF ALL THE EQUIPMNET LIST BELOW:KEEP EQUIPMENT FREE OF ACCUMULATION OF DUST, DIRT, FOOD RESIDUE ETC.1. RETARD 2. BOTH 3 DOOR TRAULSEL FREEZERS3. COLD TOP COOLER 4. LINCOLN PIZZA OVEN5. PREP TABLE WITH ROLLING CART 6. PRETZEL WARMER
Location: Kitchen
Equipment: Warming drawers
- 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. FOOD DEBRIS HAS ACCUMULATED IN THE BEVERAGE AIR COOLER IN FRONT STAR BUCKS LOCATION. 2. CONTAMINATION FROM SPILL AND FOOD DERBIS HAS OCCUR IN THE 2 DOOR REACH IN ON THE STARBUCKS SIDE. PLEASE CLEAN WHEN CONTAMINATION OCCURS
Location: Kitchen (front)
Equipment: Reach in 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. FOOD DEBRIS HAS ACCUMULATED IN THE BEVERAGE AIR COOLER IN FRONT STAR BUCKS LOCATION. 2. CONTAMINATION FROM SPILL AND FOOD DERBIS HAS OCCUR IN THE 2 DOOR REACH IN ON THE STARBUCKS SIDE. PLEASE CLEAN WHEN CONTAMINATION OCCURS
Location: Kitchen
Equipment: Reach in cooler (2 door)
|
11/12/2013 | Routine |
- 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: CONTAINER OF MOCHA WAS STORED ON THE HAND SINK. PLEASE DON'T STORE FOOD AT THE HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
- 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: PLEASE ENSURE ALL EMPLOYEES WHO ARE HANDLING FOOD WEAR HAIR RESTRAIN.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EYE WASH SINK HEAVLY SOILED .. 2. PIZZA OVEN IS SOILED.3. METAL ROLLING PREP TABLE SOILED ( PIZZA OVEN STORED ON TOP)PLEASE KEEP EQUIMENT FREE FROM DUST AND FOOD DEBRIS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EYE WASH SINK HEAVLY SOILED .. 2. PIZZA OVEN IS SOILED.3. METAL ROLLING PREP TABLE SOILED ( PIZZA OVEN STORED ON TOP)PLEASE KEEP EQUIMENT FREE FROM DUST AND FOOD DEBRIS.
Location: Kitchen
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EYE WASH SINK HEAVLY SOILED .. 2. PIZZA OVEN IS SOILED.3. METAL ROLLING PREP TABLE SOILED ( PIZZA OVEN STORED ON TOP)PLEASE KEEP EQUIMENT FREE FROM DUST AND FOOD DEBRIS.
Location: Kitchen
Equipment: Prep table
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: BOXES OF SINGLE SERVICE EQUIPMENT WAS STORED ON THE FLOOR . STORE FOOD EQUIPMENT 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
|
04/26/2013 | Routine |
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. SEVERAL BOX OF CEREAL STORED ON THE SHELVES WERE DAMAGED.2. CONTAINER OF BABY FOOD STORED ONTHE SHELVES WAS DAMAGED. REMOVE DAMAGED PRODUCT FROM SHELVES.
Location: Sales floor
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. SEVERAL BOX OF CEREAL STORED ON THE SHELVES WERE DAMAGED.2. CONTAINER OF BABY FOOD STORED ONTHE SHELVES WAS DAMAGED. REMOVE DAMAGED PRODUCT FROM SHELVES.
Location: Sales floor
- 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.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN PITCHERS AND FOOD CONTAINERS STORED ON BOTTOM SHELF WERE BEING CONTAMINATED BY DUST AND COFFEE SPILLS . (FOOD PREP SINK)RECLEAN CONTAMINATED PITCHER AND FOOD CONTAINERS. KEEP AREA CLEAN
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT. REPLACE LIGHTING
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE SERVICE PLASTIC WRAP SOILED FROM DUST SPILLS AND FOOD DEBRIS BREAD STICK BOXES WERE SOILED. DISCARD
Location: Service counter
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE SERVICE PLASTIC WRAP SOILED FROM DUST SPILLS AND FOOD DEBRIS BREAD STICK BOXES WERE SOILED. DISCARD
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT ARE SOILED IN PIZZA HUT AREA.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE ICE FROM FLOOR IN WALK IN FREEZER AND CLEAN DEBRIS FROMM FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Kitchen
Equipment: Pizza oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
Equipment: Conveyer oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
Equipment: Warming drawers
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
- 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. SPILLS AND FOOD DEBRIS ON BOTTOM SURFACE IN THE 3 DOOR REACH IN COOLER. (TRAULSER)2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT.3. BEVERAGE MACHINE IN DINNING AREA. ICEE MACHINE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. SPILLS AND FOOD DEBRIS ON BOTTOM SURFACE IN THE 3 DOOR REACH IN COOLER. (TRAULSER)2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT.3. BEVERAGE MACHINE IN DINNING AREA. ICEE MACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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. SPILLS AND FOOD DEBRIS ON BOTTOM SURFACE IN THE 3 DOOR REACH IN COOLER. (TRAULSER)2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT.3. BEVERAGE MACHINE IN DINNING AREA. ICEE MACHINE.
Location: Dining room
Equipment: Soda machine
- 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. BREAD STICK WARMER EQUIPMENT WAS HEAVILY SOILED2. WARMING EQUIPMENT USED TO WARM SAUSE FOR BREAD STICKS WAS SOILED.3. HOT DOG ROLLER EQUIPMENT SOILED.
Location: Service counter
- 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. BREAD STICK WARMER EQUIPMENT WAS HEAVILY SOILED2. WARMING EQUIPMENT USED TO WARM SAUSE FOR BREAD STICKS WAS SOILED.3. HOT DOG ROLLER EQUIPMENT SOILED.
Location: Kitchen
- 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. BREAD STICK WARMER EQUIPMENT WAS HEAVILY SOILED2. WARMING EQUIPMENT USED TO WARM SAUSE FOR BREAD STICKS WAS SOILED.3. HOT DOG ROLLER EQUIPMENT SOILED.
Location: Kitchen
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10/30/2012 | Recheck |
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. SEVERAL BOX OF CEREAL STORED ON THE SHELVES WERE DAMAGED.2. CONTAINER OF BABY FOOD STORED ONTHE SHELVES WAS DAMAGED. REMOVE DAMAGED PRODUCT FROM SHELVES.
Location: Sales floor
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1. SEVERAL BOX OF CEREAL STORED ON THE SHELVES WERE DAMAGED.2. CONTAINER OF BABY FOOD STORED ONTHE SHELVES WAS DAMAGED. REMOVE DAMAGED PRODUCT FROM SHELVES.
Location: Sales floor
- 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.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: CLEAN PITCHERS AND FOOD CONTAINERS STORED ON BOTTOM SHELF WERE BEING CONTAMINATED BY DUST AND COFFEE SPILLS . (FOOD PREP SINK)RECLEAN CONTAMINATED PITCHER AND FOOD CONTAINERS. KEEP AREA CLEAN
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT OUT. REPLACE LIGHTING
Location: Dining room
- 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: SINGLE SERVICE PLASTIC WRAP SOILED FROM DUST SPILLS AND FOOD DEBRIS BREAD STICK BOXES WERE SOILED. DISCARD
Location: Service counter
- 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: SINGLE SERVICE PLASTIC WRAP SOILED FROM DUST SPILLS AND FOOD DEBRIS BREAD STICK BOXES WERE SOILED. DISCARD
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: HOOD VENT ARE SOILED IN PIZZA HUT AREA.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE ICE FROM FLOOR IN WALK IN FREEZER AND CLEAN DEBRIS FROMM FLOOR.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Kitchen
Equipment: Pizza oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
Equipment: Conveyer oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
Equipment: Warming drawers
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR SURFACE OF THE PIZZA OVEN IS SOILED FROM DUST AND FOOD RESIDUE. 2. METAL SHELVING WERE THE PIZZA OVEN IS STORED IS HEAVILY SOILED FROM DUST AND FOOD RESIDUE.3. GREEN METAL SHELVING UNDER SERVICE COUNT SOILED FROM DUST AND FOOD DEBRIS.4.-5. MICROWAVE AND OVEN STORED UNDER THE COUNTER IS SOILED FROM DUST.6. EXTERIOR SURFACE OF THE WARMING DRAWERS SOILED (PRETZELS)7. HOT HOLDING UNIT (PIZZA) KEEP EQUIPMENT FREE OF DUST, DIRT, AND FOOD DEBRIS.
Location: Service counter
- 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. SPILLS AND FOOD DEBRIS ON BOTTOM SURFACE IN THE 3 DOOR REACH IN COOLER. (TRAULSER)2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT.3. BEVERAGE MACHINE IN DINNING AREA. ICEE MACHINE.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- 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. SPILLS AND FOOD DEBRIS ON BOTTOM SURFACE IN THE 3 DOOR REACH IN COOLER. (TRAULSER)2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT.3. BEVERAGE MACHINE IN DINNING AREA. ICEE MACHINE.
Location: Kitchen
Equipment: Dishmachine
- 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. SPILLS AND FOOD DEBRIS ON BOTTOM SURFACE IN THE 3 DOOR REACH IN COOLER. (TRAULSER)2. DISH MACHINE HEAVILY SOILED INSIDE AND OUT.3. BEVERAGE MACHINE IN DINNING AREA. ICEE MACHINE.
Location: Dining room
Equipment: Soda machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BREAD STICK WARMER EQUIPMENT WAS HEAVILY SOILED2. WARMING EQUIPMENT USED TO WARM SAUSE FOR BREAD STICKS WAS SOILED.3. HOT DOG ROLLER EQUIPMENT SOILED.
Location: Service counter
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. BREAD STICK WARMER EQUIPMENT WAS HEAVILY SOILED2. WARMING EQUIPMENT USED TO WARM SAUSE FOR BREAD STICKS WAS SOILED.3. HOT DOG ROLLER EQUIPMENT SOILED.
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: 1. BREAD STICK WARMER EQUIPMENT WAS HEAVILY SOILED2. WARMING EQUIPMENT USED TO WARM SAUSE FOR BREAD STICKS WAS SOILED.3. HOT DOG ROLLER EQUIPMENT SOILED.
Location: Kitchen
|
10/23/2012 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Defrost walk in freezer in back storage area.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Floor soiled in the wallk in cooler .
Location: Dry storage
|
04/16/2012 | Routine |
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Please lift lower shelf on all racks up to 6 inch clearance
Location: Produce room
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Please lift lower shelf on all racks up to 6 inch clearance
Location: Meat room
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
03/14/2012 | Pre-Licensing Recheck |
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Please lift lower shelf on all racks up to 6 inch clearance
Location: Produce room
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Please lift lower shelf on all racks up to 6 inch clearance
Location: Meat room
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
02/28/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about TARGET T2391, 6101 N KEYSTONE AVE, Indianapolis, IN »