- Date marking (corrected on site)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: Date sticker on container was not changed. Enusre potentially hazardous food are dated correctly.
Location: Kitchen
Equipment: Prep table
- Bulk labeling (corrected on site)
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.
Comments: Plastic container of salt for pretezel was not labeled.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk in freezer needs to be defrosted Ice building up due to door gaskit no sealing properly. Please have repaired as so as possible.
Location: Kitchen
Equipment: Walk in freezer
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06/02/2014 | Routine |
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: A CAN OF WHIPPING CREAM WAS STORED IN THE ICE BIN AT THE DRIVE THUR WINDOW. PLEASE DO NOT CONTAMINATE THE ICE BY STORING ANYTHING IN THE ICE BIN. THE ICE IS USED FOR CUSTOMER DRINKS ONLY.
Location: Kitchen (front)
Equipment: Ice bin
- 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: THE FLOOR WAS HEAVILY SOILED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: THE FLOOR IN THE WALK IN FREEZER HAS ACCUMULATIED ICE AT THE ENTERANCE. DEFROST THE WALK IN. ICE MAY CAUSE A SLIP HAZARD.
Location: Kitchen
Equipment: Walk in freezer
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF BREAD WAS STORED ON THE FLOOR IN THE KITCHEN.2. FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BOX OF BREAD WAS STORED ON THE FLOOR IN THE KITCHEN.2. FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER.
Location: Walk-in freezer
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: OBSEVERED NO PAPER TOWELS AT BOTH HAND SINK.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: OBSEVERED NO PAPER TOWELS AT BOTH HAND SINK.
Location: Kitchen (back)
Equipment: Hand sink
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10/09/2013 | Routine |
- Glove Use (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.
- 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: Employee changed gloves without wash their hands first.
- 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.
Location: Kitchen (front)
Equipment: Hand sink
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03/18/2013 | Recheck |
- Glove Use (Critical)
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.
- 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: Employee changed gloves without wash their hands first.
- 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.
Location: Kitchen (front)
Equipment: Hand sink
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03/08/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher
Comments: Hot held chicken breast were not at the proper holding temperature of 135 degrees. Turn equipments temperature up or check holding temperature more frequently to insure holding temperature is maintained at 135 degrees. COS
Location: Kitchen
Equipment: Warming drawers
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09/06/2012 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Moldy seal at 3 bay sink. Please clean and sanitize
Location: Kitchen
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Interior surface of the ice machine was soiled . Please remove ice and clean and sanitize.2. Cheese dispensor machine soiled inside.3. Beverage in a box connector tubing are soiled Please clean equipment after every use or when contamination occurrs.
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Interior surface of the ice machine was soiled . Please remove ice and clean and sanitize.2. Cheese dispensor machine soiled inside.3. Beverage in a box connector tubing are soiled Please clean equipment after every use or when contamination occurrs.
Location: Kitchen
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Please store to-go containers 6 inches above the floor
Location: Dry storage
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Please store to-go containers 6 inches above the floor
Location: Kitchen
Equipment: Ice machine
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02/07/2012 | Routine |
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