- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide no smoking within 8 ft of entrance way signs per state law. Note: signs left at facility.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at 3 bay sink chemical dispenser box. Repair.
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06/03/2014 | 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. Cheese in left prep top cooler at 44-46 deg F (swiss and cheddar). Hold at 41 deg F or below.2. Cheese in right prep top at 48.4 deg F (Gouda). Hold at 41 deg F or below.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair floor below dry goods shelf on back wall of stock room.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on cooling unit and floor of walk in freezer. Remove ice and repair.
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11/14/2013 | 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.
Comments: 1. Cheese in left prep top cooler at 44-46 deg F (swiss and cheddar). Hold at 41 deg F or below.2. Cheese in right prep top at 48.4 deg F (Gouda). Hold at 41 deg F or below.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair floor below dry goods shelf on back wall of stock room.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on cooling unit and floor of walk in freezer. Remove ice and repair.
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11/07/2013 | Routine |
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Floor by back wall in stock room is in disrepair. Repair to smooth, non absorbent, easily cleanable surface.
Location: Dry storage
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Leak at hot water knob of right faucet at 4 bay sink. Repair..
Location: Kitchen
Equipment: 4-bay
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05/21/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Light out in stock room. Please provide.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice machine kick plate is rusting. Please replace.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: Light guard missing in stock room. Please provide.
Location: Dry storage
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Ice scoop stored on top of ice machine. Please store on cleaned and sanitized surface.
Location: Kitchen
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11/01/2012 | 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: The reach in cooler closest to the slicer is 45-46 F. Product was blocking the flow inside. Once product was moved temperature dropped to 38-39 F.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats in the dry store, kitchen & dining room.
Location: Dry storage
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats in the dry store, kitchen & dining room.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats in the dry store, kitchen & dining room.
Location: Dining room
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05/01/2012 | 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: The reach in cooler closest to the slicer is 45-46 F. Product was blocking the flow inside. Once product was moved temperature dropped to 38-39 F.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats in the dry store, kitchen & dining room.
Location: Dry storage
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats in the dry store, kitchen & dining room.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: There are gnats in the dry store, kitchen & dining room.
Location: Dining room
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04/24/2012 | Routine |
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