- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REACH IN COOLER AT CUSTUMER SERVICE AREA (PEPSI COOLER) MISSING THERMOMETER. PROVIDE THERMOMETERS FOR ALL EQUIPMENT USED TO HOLD POTENTIALLY HAZARDOUS FOODS.THERMOMETER REPLACED CORRECTED ON SITE.
Location: Sales floor
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: ICE DISPENSING PLATFORM SOILED. CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice bin
|
10/08/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) SALAD DRESSINGS/MAYO STORED OUT AT ROOM TEMPERATURE.2) FRY STATION COLD-TOP UNIT IMPROPER ICE BATH SET-UP (CURRENTLY AT 47 F - 58 F).3) PASTA AT STIR FRY STATION AT 58 F DUE TO IMPROPER ICE BATH SET-UP.*ENSURE PROPER ICE BATH SET-UP TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW*
Location: Service counter
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) SALAD DRESSINGS/MAYO STORED OUT AT ROOM TEMPERATURE.2) FRY STATION COLD-TOP UNIT IMPROPER ICE BATH SET-UP (CURRENTLY AT 47 F - 58 F).3) PASTA AT STIR FRY STATION AT 58 F DUE TO IMPROPER ICE BATH SET-UP.*ENSURE PROPER ICE BATH SET-UP TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW*
Location: Service counter
- 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) SALAD DRESSINGS/MAYO STORED OUT AT ROOM TEMPERATURE.2) FRY STATION COLD-TOP UNIT IMPROPER ICE BATH SET-UP (CURRENTLY AT 47 F - 58 F).3) PASTA AT STIR FRY STATION AT 58 F DUE TO IMPROPER ICE BATH SET-UP.*ENSURE PROPER ICE BATH SET-UP TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW*
Location: Service counter
- 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: FOOD HANDLER ON COOK-LINE/FRY STATION CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE ALL RAW SHELL EGGS/PRODUCTS LOW BELOW READY-TO-EAT FOODS AT KITCHEN FRONT SERVING LINE PASS-THRU COOLER.
Location: Service counter
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: STORE ALL RAW SHELL EGGS/PRODUCTS LOW BELOW READY-TO-EAT FOODS AT KITCHEN FRONT SERVING LINE PASS-THRU COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON ORDERREPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN TRAULSEN COOLER WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- 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: PROVIDE PROPER COVERING FOR SALAD TOPPINGS (EX. CRUTONS/RAISINS)--SUCH AS SNEEZE SHIELD.
Location: Service counter
|
04/15/2014 | Recheck |
- 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: 1) SALAD DRESSINGS/MAYO STORED OUT AT ROOM TEMPERATURE.2) FRY STATION COLD-TOP UNIT IMPROPER ICE BATH SET-UP (CURRENTLY AT 47 F - 58 F).3) PASTA AT STIR FRY STATION AT 58 F DUE TO IMPROPER ICE BATH SET-UP.*ENSURE PROPER ICE BATH SET-UP TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW*
Location: Service counter
Equipment: Cold top
- 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: 1) SALAD DRESSINGS/MAYO STORED OUT AT ROOM TEMPERATURE.2) FRY STATION COLD-TOP UNIT IMPROPER ICE BATH SET-UP (CURRENTLY AT 47 F - 58 F).3) PASTA AT STIR FRY STATION AT 58 F DUE TO IMPROPER ICE BATH SET-UP.*ENSURE PROPER ICE BATH SET-UP TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW*
Location: Service counter
- 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: 1) SALAD DRESSINGS/MAYO STORED OUT AT ROOM TEMPERATURE.2) FRY STATION COLD-TOP UNIT IMPROPER ICE BATH SET-UP (CURRENTLY AT 47 F - 58 F).3) PASTA AT STIR FRY STATION AT 58 F DUE TO IMPROPER ICE BATH SET-UP.*ENSURE PROPER ICE BATH SET-UP TO ENSURE THAT FOOD CONTAINERS ARE PROPERLY SUBMERGED IN ICE BATH TO MAINTAIN ALL OF FOOD PRODUCT AT 41 F OR BELOW*
Location: Service counter
- 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: FOOD HANDLER ON COOK-LINE/FRY STATION CHEWING GUM--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- 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: STORE ALL RAW SHELL EGGS/PRODUCTS LOW BELOW READY-TO-EAT FOODS AT KITCHEN FRONT SERVING LINE PASS-THRU COOLER.
Location: Service counter
Equipment: Reach in cooler
- 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: STORE ALL RAW SHELL EGGS/PRODUCTS LOW BELOW READY-TO-EAT FOODS AT KITCHEN FRONT SERVING LINE PASS-THRU COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE AND/OR RESURFACE RUSTED SHELVING AT KITCHEN TRAULSEN COOLER WHERE NEEDED.
Location: Kitchen
Equipment: Reach in cooler
- 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: PROVIDE PROPER COVERING FOR SALAD TOPPINGS (EX. CRUTONS/RAISINS)--SUCH AS SNEEZE SHIELD.
Location: Service counter
|
04/08/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Service counter
Equipment: Cold top
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES AND HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES AND HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES AND HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN SPRAY HEAD AT 3-BAY SINK.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING UNDER COFFEE STORAGE LOCATION AT FRONT SERVICE COUNTER LOCATION.
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN SPRAY HEAD AT 3-BAY SINK.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING UNDER COFFEE STORAGE LOCATION AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: Prep table
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN SPRAY HEAD AT 3-BAY SINK.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING UNDER COFFEE STORAGE LOCATION AT FRONT SERVICE COUNTER LOCATION.
Equipment: Metal shelving
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: SALES FLOOR PUDDING STORAGE REACH-IN-COOLER CONTAINS INTERIOR LEAKS AND ICE BUILD-UP AT ROOF OF UNIT--REPAIR.
Location: Sales floor
Equipment: Reach in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD AT KITCHEN CEILING.
Location: Kitchen
|
10/04/2013 | 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.
Location: Service counter
Equipment: Cold top
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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 DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES AND HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
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 DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES AND HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
Location: Service counter
- 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 DETAILED CLEANING AND SANITIZING OF ALL KITCHEN CEILING VENTS/TILES AND HOOD SYSTEM INTERIOR SURFACES AND FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN SPRAY HEAD AT 3-BAY SINK.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING UNDER COFFEE STORAGE LOCATION AT FRONT SERVICE COUNTER LOCATION.
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN SPRAY HEAD AT 3-BAY SINK.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING UNDER COFFEE STORAGE LOCATION AT FRONT SERVICE COUNTER LOCATION.
Location: Service counter
Equipment: Prep table
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR KITCHEN SPRAY HEAD AT 3-BAY SINK.REPLACE OR RESURFACE RUSTED/DAMAGED SHELVING UNDER COFFEE STORAGE LOCATION AT FRONT SERVICE COUNTER LOCATION.
Equipment: Metal shelving
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: SALES FLOOR PUDDING STORAGE REACH-IN-COOLER CONTAINS INTERIOR LEAKS AND ICE BUILD-UP AT ROOF OF UNIT--REPAIR.
Location: Sales floor
Equipment: Reach in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELD AT KITCHEN CEILING.
Location: Kitchen
|
09/24/2013 | Routine |
- 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.
Location: Kitchen
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.
Location: Kitchen
Equipment: Can opener
- 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: IN-PLACE SANITIZER BUCKET AT FRONT STIR-FRY STATION EXCEEDING 400 PPM FOR QUAT; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKET AT FRONT STIR-FRY STATION EXCEEDING 400 PPM FOR QUAT; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT.
Location: Cook line
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- 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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT GRILL COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT GRILL COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS AND WALK-IN-COOLER WALLS (WHERE COOKED RICE IS STORED).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS AND WALK-IN-COOLER WALLS (WHERE COOKED RICE IS STORED).
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS AND WALK-IN-COOLER WALLS (WHERE COOKED RICE IS STORED).
Location: Walk-in cooler
- Wash temperature (corrected)
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE FOR DISHMACHINE MUST BE MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
Location: Dish machine area
Equipment: Dishmachine
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE WOODEN BLOCK FOUNDATION FROM UNDER KITCHEN ICE MACHINE; USE ONLY SOUND, SMOOTH AND EASILY CLEANABLE FOUNDATION FOR ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN AND DRY STORAGE ROOMS; INCLUDING DRY STORAGE CAGE.PROVIDE SCREENS FOR FLOOR DRAINS.IN PROGRESS:PROVIDE CURTAINS FOR DISHMACHINE.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN AND DRY STORAGE ROOMS; INCLUDING DRY STORAGE CAGE.PROVIDE SCREENS FOR FLOOR DRAINS.IN PROGRESS:PROVIDE CURTAINS FOR DISHMACHINE.
Location: Dry storage
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN AND DRY STORAGE ROOMS; INCLUDING DRY STORAGE CAGE.PROVIDE SCREENS FOR FLOOR DRAINS.IN PROGRESS:PROVIDE CURTAINS FOR DISHMACHINE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN AND DRY STORAGE ROOMS; INCLUDING DRY STORAGE CAGE.PROVIDE SCREENS FOR FLOOR DRAINS.IN PROGRESS:PROVIDE CURTAINS FOR DISHMACHINE.
Location: Service counter
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN AND DRY STORAGE ROOMS; INCLUDING DRY STORAGE CAGE.PROVIDE SCREENS FOR FLOOR DRAINS.IN PROGRESS:PROVIDE CURTAINS FOR DISHMACHINE.
Location: Kitchen
Equipment: Dishmachine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY STORAGE SHELVING WHERE NEEDED.-SOILED SALES FLOOR PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS AND FANGUARDS).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY STORAGE SHELVING WHERE NEEDED.-SOILED SALES FLOOR PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS AND FANGUARDS).
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY STORAGE SHELVING WHERE NEEDED.-SOILED SALES FLOOR PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS AND FANGUARDS).
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY STORAGE SHELVING WHERE NEEDED.-SOILED SALES FLOOR PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS AND FANGUARDS).
Location: Sales floor
Equipment: Reach in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR PEPSI SODA MACHINE EXTERIOR AND INTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:REPAIR COOK-LINE/GRILL HANDSINK TO ENSURE IT IS FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER.
Location: Service counter
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: IN PROGRESS:REPAIR COOK-LINE/GRILL HANDSINK TO ENSURE IT IS FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER.
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS (EX. KNIVES) IN IN-PLACE SANITIZER BUCKETS.
Location: Kitchen
|
03/28/2013 | Recheck |
- 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.
Location: Kitchen
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.
Location: Kitchen
Equipment: Can opener
- 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: IN-PLACE SANITIZER BUCKET AT FRONT STIR-FRY STATION EXCEEDING 400 PPM FOR QUAT; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT.
Location: Service counter
- 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: IN-PLACE SANITIZER BUCKET AT FRONT STIR-FRY STATION EXCEEDING 400 PPM FOR QUAT; MAINTAIN IN-PLACE SANITIZER BUCKET AT 200 PPM FOR QUAT.
Location: Cook line
- Single Service/Equipment storage (corrected on site)
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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Single Service/Equipment storage (corrected on site)
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: KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Dry storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
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 DETAILED CLEANING AND SANITIZING OF FRONT GRILL COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
Location: Service counter
- 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 DETAILED CLEANING AND SANITIZING OF FRONT GRILL COOK-LINE INTERIOR SURFACES OF HOOD SYSTEM AND FILTERS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS AND WALK-IN-COOLER WALLS (WHERE COOKED RICE IS STORED).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS AND WALK-IN-COOLER WALLS (WHERE COOKED RICE IS STORED).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DRY STORAGE ROOM FLOORS AND WALK-IN-COOLER WALLS (WHERE COOKED RICE IS STORED).
Location: Walk-in cooler
- Wash temperature
Dishmachine wash temperature too low.
Correction: Provide a wash solution temperature in accordance with data plate specifications.
Comments: WASH TEMPERATURE FOR DISHMACHINE MUST BE MAINTAINED AT 160 F ACCORDING TO DATA PLATE.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN AND DRY STORAGE ROOMS; INCLUDING DRY STORAGE CAGE.
Location: Kitchen
Equipment: Metal shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED SHELVING WHERE NEEDED AT KITCHEN AND DRY STORAGE ROOMS; INCLUDING DRY STORAGE CAGE.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY STORAGE SHELVING WHERE NEEDED.-SOILED SALES FLOOR PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS AND FANGUARDS).
Location: Kitchen
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY STORAGE SHELVING WHERE NEEDED.-SOILED SALES FLOOR PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS AND FANGUARDS).
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY STORAGE SHELVING WHERE NEEDED.-SOILED SALES FLOOR PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS AND FANGUARDS).
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED DISH/DRY STORAGE SHELVING WHERE NEEDED.-SOILED SALES FLOOR PEPSI COOLER INTERIOR SURFACES (EX. DOOR TRACKS AND FANGUARDS).
Location: Sales floor
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR PEPSI SODA MACHINE EXTERIOR AND INTERIOR SURFACES; INCLUDING ATTACHED ICE DISPENSER.
Location: Sales floor
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: IN PROGRESS:REPAIR COOK-LINE/GRILL HANDSINK TO ENSURE IT IS FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER.
Location: Service counter
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: IN PROGRESS:REPAIR COOK-LINE/GRILL HANDSINK TO ENSURE IT IS FUNCTIONING PROPERLY WITH BOTH HOT AND COLD RUNNING WATER.
Location: Cook line
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: DO NOT STORE UTENSILS (EX. KNIVES) IN IN-PLACE SANITIZER BUCKETS.
Location: Kitchen
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03/12/2013 | Routine |
- 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. No handwashing before new gloves were put on x 22. Touching raw tenderloin to fry then touching ready to eat bread with same gloved hands
- 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 x 1
Location: Kitchen
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08/01/2012 | Recheck |
- 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. No handwashing before new gloves were put on x 22. Touching raw tenderloin to fry then touching ready to eat bread with same gloved hands
- 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 x 1
Location: Kitchen
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07/25/2012 | 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: Tuna salad, chicken salad, deli meats put on ice
Location: Cook line
Equipment: Cold top
- 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.
Location: Kitchen
Equipment: Can opener
|
03/12/2012 | Recheck |
- 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: Tuna salad, chicken salad, deli meats put on ice
Location: Cook line
Equipment: Cold top
- 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.
Location: Kitchen
Equipment: Can opener
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03/01/2012 | Routine |
- Unapproved food contact materials (corrected on site)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Knives stored inbetween pans in deli prep top cooler.
Location: Deli area
Equipment: Prep Top Cooler
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Veggie WIC missing thermometer
Location: Kitchen (back)
Equipment: Walk in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Deli area
Equipment: Hand sink
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11/29/2011 | Routine |
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