- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Do not store food where ice will drip on to it.2. Repair drain for fryer. Replace if needed. CORRECTED
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Do not store food where ice will drip on to it.2. Repair drain for fryer. Replace if needed. CORRECTED
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean lime deposit at ice dispenser on soda unit by drive thru.
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05/19/2014 | Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair.2. Repair drain for fryer. Replace if needed.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean lime deposit at ice dispenser on soda unit by drive thru.
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05/05/2014 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice on cooling unit in walk in freezer. Remove ice and repair.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leak at 3 bay sink. Repair
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10/25/2013 | Routine |
- Toxic material(s) separation (corrected on site)
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 by straws and glasses. Store separate from single service items. CORRECTED
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Make sure to thaw under running cold water or in refrigeration. CORRECTED
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up in walk in freezer. Remove ice and repair. Do not store food below where ice drips.2. Light guard hanging by mop sink. Secure.
Location: Kitchen
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Make sure to have bleach test strips for packet sanitizer.
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04/12/2013 | Routine |
- 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: Box of cups on the floor. Please store 6 inches off the floor.
Location: Dry storage
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10/31/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: STAWBERRIES AT FROZEN DRINK MACHINE AT 70 F (UNPLUGGED)--DISCARDED.
Location: Kitchen
- 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: EMPLOYEE DRINKS STORED IMPROPERLY AT EMPLOYEE BREAK ROOM/DRY STORAGE ROOM NEXT TO AND ABOVE SINGLE-SERVICE ITEMS.
Location: Employee break room
- 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: EMPLOYEE DRINKS STORED IMPROPERLY AT EMPLOYEE BREAK ROOM/DRY STORAGE ROOM NEXT TO AND ABOVE SINGLE-SERVICE ITEMS.
Location: Dry storage
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Knife/utensil rack
- Chemical sanitizer concentration (corrected on site)
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: IN-PLACE SANITIZER BUCKETS AT FRONT CASHIER LOCATION UNDER 50 PPM FOR CHLORINE; MAINTAIN IN-PLACE SANITIZER BUCKET CONCENTRATION AT 50 - 100 PPM FOR CHLORINE AND ENSURE THAT BUCKETS ARE CHANGED AT LEAST EVERY 2 HOURS.
Location: Service counter
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: EX. EMPLOYEE PURSE.
Location: Service counter
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF HOOD SYSTEM FILTERS AND INTERIOR SURFACES.IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS WHERE NEEDED IN KITCHEN; ESPECIALLY BY BACK DOOR CEILING VENTS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF HOOD SYSTEM FILTERS AND INTERIOR SURFACES.IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS WHERE NEEDED IN KITCHEN; ESPECIALLY BY BACK DOOR CEILING VENTS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS, FRONT CASHIER AND SODA MACHINE LOCATION FLOORS AND FLOOR DRAINS.
Location: Kitchen (front)
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF WALK-IN-FREEZER FLOORS, FRONT CASHIER AND SODA MACHINE LOCATION FLOORS AND FLOOR DRAINS.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-DRIVE-THUR WINDOW LEDGES AT FRONT AND AT BACK EMPLOYEE BREAK ROOM LOCATION.-SOILED DISH STORAGE SHELVING (DO NOT STORE TRASH BIN UNDER CLEAN DISH/UTENSIL STORAGE SHELVING).
Location: Employee break room
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-DRIVE-THUR WINDOW LEDGES AT FRONT AND AT BACK EMPLOYEE BREAK ROOM LOCATION.-SOILED DISH STORAGE SHELVING (DO NOT STORE TRASH BIN UNDER CLEAN DISH/UTENSIL STORAGE SHELVING).
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-DRIVE-THUR WINDOW LEDGES AT FRONT AND AT BACK EMPLOYEE BREAK ROOM LOCATION.-SOILED DISH STORAGE SHELVING (DO NOT STORE TRASH BIN UNDER CLEAN DISH/UTENSIL STORAGE SHELVING).
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND DINING ROOM SODA MACHINES AND ATTACHED ICE BINS AND DRAIN RACK (MOLD-BUILD UP).
Location: Kitchen
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN AND DINING ROOM SODA MACHINES AND ATTACHED ICE BINS AND DRAIN RACK (MOLD-BUILD UP).
Location: Dining room
Equipment: Soda machine
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04/30/2012 | Routine |
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