- 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. POTENTIALLY HAZARDOUS SAUCES LEFT ON COUNTER TOP AFTER RECENTLY TOPPING OFF.STORE SAUCES UNDER REFRIGERATION TO MAINTAIN 41 DEGREES F OR LOWER.2. SLICED CHEESE HOLDING AT 59 DEGREES F ON COLD TOP COOLER. STACKED TOO HIGH. COOLER HOLDING INSIDE AT 41 DEGREES.DECREASE LOAD LEVEL TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: VINLY SURFACE COVERING DOOR INSIDE WOMENS RESTROOM DETACHED ON BOTTOM HALF CAUSING DOOR TO NOT CLOSE COMPLETELY.PROVIDE REPAIR TO THE DOOR TO ENSURE DOOR SHUTS COMPLETELY AFTER OPENING.A WORK ORDER IS IN PROGRESS TO HAVE DOOR REPAIRED.
Location: Womens restroom
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04/09/2014 | Routine |
- 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: SYRUP BUILD UP ON SURFACE OF ICE DISPENSERS LOCATED ON SODA MACHINE LOCATED IN DINING ROOM.CLEAN AND SANITIZER ICE DISPENSERS ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Dining room
Equipment: Soda machine
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09/09/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: HAND SINK BASIN AND TOWEL DISPENSER HANDLE SOILED WITH BUILD UP. CLEAN THOROUGHLY.
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: SPICKETS UNDERNEATH NOZZLES SOILED WITH SYRUP BUILD UP ON SODA FOUNTAIN. CLEAN AND SANITIZE SPICKETS THOROUGHLY.
Location: Kitchen
Equipment: Soda machine
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02/13/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS STORED ON COUNTER TOP AND ON SIDE OF CONTAINER OF SANITIZING SOLUTION. STORE ALL WET WIPING CLOTHS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CUP AND LID HOLDERS SOILED WITH DRIED SHAKE MIX NEAR MACHINE. CLEAN THOROUGHLY.
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08/15/2012 | 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: 1. SLICED CHEESE HOLDING AT 50 DEGREES ON COOK LINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. CORRECTED2. POTENTIALLY HAZARDOUS BOTTLES OF INVERTED RANCH AND SAVORY SAUCES HOLDING AT 67 DEGREES ABOVE LOAD LINE. DECREASE LEVELS IN BOTTLES TO ENSURE PRODUCT MATINATINS A UNIFORM TEMPERATURE OF 41 DEGREES OR LOWER. CORRECTED.3. SHAKE MIX HOLDING AT 44 DEGREES IN HOPPER. MAINTAIN MIX AT 41 DEGREES OR LOWER. RECHECK #1: SHAKE MIX HOLDING AT 49 DEGREES F INSIDE HOPPER, A HIGHER TEMPERATURE THAN ONE WEEK PRIOR. REPAIR MACHINE TO HOLD MIX AT 41 DEGREES OR LOWER. IF UNIT IS NOT REPAIRED, REPLACE OR DISCONTINUE SELLING SHAKES ON MENU.
Location: Cook line
- 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. SLICED CHEESE HOLDING AT 50 DEGREES ON COOK LINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. CORRECTED2. POTENTIALLY HAZARDOUS BOTTLES OF INVERTED RANCH AND SAVORY SAUCES HOLDING AT 67 DEGREES ABOVE LOAD LINE. DECREASE LEVELS IN BOTTLES TO ENSURE PRODUCT MATINATINS A UNIFORM TEMPERATURE OF 41 DEGREES OR LOWER. CORRECTED.3. SHAKE MIX HOLDING AT 44 DEGREES IN HOPPER. MAINTAIN MIX AT 41 DEGREES OR LOWER. RECHECK #1: SHAKE MIX HOLDING AT 49 DEGREES F INSIDE HOPPER, A HIGHER TEMPERATURE THAN ONE WEEK PRIOR. REPAIR MACHINE TO HOLD MIX AT 41 DEGREES OR LOWER. IF UNIT IS NOT REPAIRED, REPLACE OR DISCONTINUE SELLING SHAKES ON MENU.
Location: Cook line
- 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. SLICED CHEESE HOLDING AT 50 DEGREES ON COOK LINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. CORRECTED2. POTENTIALLY HAZARDOUS BOTTLES OF INVERTED RANCH AND SAVORY SAUCES HOLDING AT 67 DEGREES ABOVE LOAD LINE. DECREASE LEVELS IN BOTTLES TO ENSURE PRODUCT MATINATINS A UNIFORM TEMPERATURE OF 41 DEGREES OR LOWER. CORRECTED.3. SHAKE MIX HOLDING AT 44 DEGREES IN HOPPER. MAINTAIN MIX AT 41 DEGREES OR LOWER. RECHECK #1: SHAKE MIX HOLDING AT 49 DEGREES F INSIDE HOPPER, A HIGHER TEMPERATURE THAN ONE WEEK PRIOR. REPAIR MACHINE TO HOLD MIX AT 41 DEGREES OR LOWER. IF UNIT IS NOT REPAIRED, REPLACE OR DISCONTINUE SELLING SHAKES ON MENU.
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: FOOD EMPLOYEE APPLIED A PAIR OF FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE PUTTING ON A FRESH PAIR OF GLOVES AND IN BETWEEN GLOVE CHANGE.
- Storage of Personal Items (corrected)
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: PURSES STORED ON TOP OF SODA FOUNTAIN SYRUP BOXES LOCATED IN BACK STORAGE AREA.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: REMOVE BUILD LOCATED ON SODA MACHINE ICE CHUTE IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
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01/26/2012 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SLICED CHEESE HOLDING AT 50 DEGREES ON COOK LINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. CORRECTED2. POTENTIALLY HAZARDOUS BOTTLES OF INVERTED RANCH AND SAVORY SAUCES HOLDING AT 67 DEGREES ABOVE LOAD LINE. DECREASE LEVELS IN BOTTLES TO ENSURE PRODUCT MATINATINS A UNIFORM TEMPERATURE OF 41 DEGREES OR LOWER. CORRECTED.3. SHAKE MIX HOLDING AT 44 DEGREES IN HOPPER. MAINTAIN MIX AT 41 DEGREES OR LOWER. RECHECK #1: SHAKE MIX HOLDING AT 49 DEGREES F INSIDE HOPPER, A HIGHER TEMPERATURE THAN ONE WEEK PRIOR. REPAIR MACHINE TO HOLD MIX AT 41 DEGREES OR LOWER. IF UNIT IS NOT REPAIRED, REPLACE OR DISCONTINUE SELLING SHAKES ON MENU.
Location: Cook line
- 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. SLICED CHEESE HOLDING AT 50 DEGREES ON COOK LINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. CORRECTED2. POTENTIALLY HAZARDOUS BOTTLES OF INVERTED RANCH AND SAVORY SAUCES HOLDING AT 67 DEGREES ABOVE LOAD LINE. DECREASE LEVELS IN BOTTLES TO ENSURE PRODUCT MATINATINS A UNIFORM TEMPERATURE OF 41 DEGREES OR LOWER. CORRECTED.3. SHAKE MIX HOLDING AT 44 DEGREES IN HOPPER. MAINTAIN MIX AT 41 DEGREES OR LOWER. RECHECK #1: SHAKE MIX HOLDING AT 49 DEGREES F INSIDE HOPPER, A HIGHER TEMPERATURE THAN ONE WEEK PRIOR. REPAIR MACHINE TO HOLD MIX AT 41 DEGREES OR LOWER. IF UNIT IS NOT REPAIRED, REPLACE OR DISCONTINUE SELLING SHAKES ON MENU.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SLICED CHEESE HOLDING AT 50 DEGREES ON COOK LINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS. CORRECTED2. POTENTIALLY HAZARDOUS BOTTLES OF INVERTED RANCH AND SAVORY SAUCES HOLDING AT 67 DEGREES ABOVE LOAD LINE. DECREASE LEVELS IN BOTTLES TO ENSURE PRODUCT MATINATINS A UNIFORM TEMPERATURE OF 41 DEGREES OR LOWER. CORRECTED.3. SHAKE MIX HOLDING AT 44 DEGREES IN HOPPER. MAINTAIN MIX AT 41 DEGREES OR LOWER. RECHECK #1: SHAKE MIX HOLDING AT 49 DEGREES F INSIDE HOPPER, A HIGHER TEMPERATURE THAN ONE WEEK PRIOR. REPAIR MACHINE TO HOLD MIX AT 41 DEGREES OR LOWER. IF UNIT IS NOT REPAIRED, REPLACE OR DISCONTINUE SELLING SHAKES ON MENU.
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: FOOD EMPLOYEE APPLIED A PAIR OF FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE PUTTING ON A FRESH PAIR OF GLOVES AND IN BETWEEN GLOVE CHANGE.
- Storage of Personal Items (corrected)
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: PURSES STORED ON TOP OF SODA FOUNTAIN SYRUP BOXES LOCATED IN BACK STORAGE AREA.
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: REMOVE BUILD LOCATED ON SODA MACHINE ICE CHUTE IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
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01/20/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SLICED CHEESE HOLDING AT 50 DEGREES ON COOK LINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS.2. POTENTIALLY HAZARDOUS BOTTLES OF INVERTED RANCH AND SAVORY SAUCES HOLDING AT 67 DEGREES ABOVE LOAD LINE. DECREASE LEVELS IN BOTTLES TO ENSURE PRODUCT MATINATINS A UNIFORM TEMPERATURE OF 41 DEGREES OR LOWER.3. SHAKE MIX HOLDING AT 44 DEGREES IN HOPPER. MAINTAIN MIX AT 41 DEGREES OR LOWER.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SLICED CHEESE HOLDING AT 50 DEGREES ON COOK LINE. MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LESS.2. POTENTIALLY HAZARDOUS BOTTLES OF INVERTED RANCH AND SAVORY SAUCES HOLDING AT 67 DEGREES ABOVE LOAD LINE. DECREASE LEVELS IN BOTTLES TO ENSURE PRODUCT MATINATINS A UNIFORM TEMPERATURE OF 41 DEGREES OR LOWER.3. SHAKE MIX HOLDING AT 44 DEGREES IN HOPPER. MAINTAIN MIX AT 41 DEGREES OR LOWER.
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: FOOD EMPLOYEE APPLIED A PAIR OF FOOD SERVICE GLOVES WITHOUT WASHING HANDS PRIOR. ENSURE HANDS ARE WASHED THOROUGHLY BEFORE PUTTING ON A FRESH PAIR OF GLOVES AND IN BETWEEN GLOVE CHANGE.
- Storage of Personal Items
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: PURSES STORED ON TOP OF SODA FOUNTAIN SYRUP BOXES LOCATED IN BACK STORAGE AREA.
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: REMOVE BUILD LOCATED ON SODA MACHINE ICE CHUTE IN DINING ROOM.
Location: Dining room
Equipment: Soda machine
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01/13/2012 | Routine |
Restaurant representatives - add corrected or new information about ARBY'S #6776, 11730 PENDLETON PIKE, Lawrence, IN »