- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Lighter and cigarettes sitting out on table in backroom. Please keep all smoking-related items in the car, in one's pocket or purse, etc., so that it is evident that smoking is not taking place on the premises. Corrected on site, thanks.
- 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: Tub of raw chicken stored over cases of canned soda in cooler. Please make sure that raw foods are never stored over ready-to-consume foods, to prevent contamination. Corrected on site, thanks.
Location: Kitchen
Equipment: Reach in cooler
- Dumpster area litter and items (corrected)
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Small amount trash inside dumpster area, clean. Greasy litter behind dumpster area seems to indicate grease/fryer waste being dumped in this location. Please remove by shoveling into dumpster to prevent rodent harborage. Owners state that have a grease recycling service, and there is a grease dumpster present at this location. ***Please present a recent invoice, check stub, receipt, some sort of paperwork from recycling service to inspector, to show that service is active.***
Location: Dumpster area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at hand sink. Corrected on site, thank you.
Location: Kitchen
Equipment: Hand sink
|
05/12/2014 | Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Lighter and cigarettes sitting out on table in backroom. Please keep all smoking-related items in the car, in one's pocket or purse, etc., so that it is evident that smoking is not taking place on the premises. Corrected on site, thanks.
- 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: Tub of raw chicken stored over cases of canned soda in cooler. Please make sure that raw foods are never stored over ready-to-consume foods, to prevent contamination. Corrected on site, thanks.
Location: Kitchen
Equipment: Reach in cooler
- Dumpster area litter and items
Trash areas and enclosures not properly maintained.
Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
Comments: Small amount trash inside dumpster area, clean. Greasy litter behind dumpster area seems to indicate grease/fryer waste being dumped in this location. Please remove by shoveling into dumpster to prevent rodent harborage. Owners state that have a grease recycling service, and there is a grease dumpster present at this location. ***Please present a recent invoice, check stub, receipt, some sort of paperwork from recycling service to inspector, to show that service is active.***
Location: Dumpster area
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No towels at hand sink. Corrected on site, thank you.
Location: Kitchen
Equipment: Hand sink
|
04/29/2014 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dirty spoon in hand sink, onions etc clogging drain of hand sink, some kind of grease film on bottom of hand sink that appears to be animal in origin. CLEAN HAND SINK. DO NOT USE HAND SINK FOR ANY PURPOSE EXCEPT FOR HAND WASHING. USE PREP SINK IN BACK INSTEAD.
Location: Kitchen (front)
Equipment: Hand sink
- 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.
Comments: Dirty spoon in hand sink, onions etc clogging drain of hand sink, some kind of grease film on bottom of hand sink that appears to be animal in origin. DO NOT USE HAND SINK FOR ANY PURPOSE EXCEPT FOR HAND WASHING. USE PREP SINK IN BACK INSTEAD.
Location: Kitchen (front)
Equipment: Hand sink
|
03/03/2014 | Non-Illness Complaint Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: Dirty spoon in hand sink, onions etc clogging drain of hand sink, some kind of grease film on bottom of hand sink that appears to be animal in origin. CLEAN HAND SINK. DO NOT USE HAND SINK FOR ANY PURPOSE EXCEPT FOR HAND WASHING. USE PREP SINK IN BACK INSTEAD.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink improper usage
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.
Comments: Dirty spoon in hand sink, onions etc clogging drain of hand sink, some kind of grease film on bottom of hand sink that appears to be animal in origin. DO NOT USE HAND SINK FOR ANY PURPOSE EXCEPT FOR HAND WASHING. USE PREP SINK IN BACK INSTEAD.
Location: Kitchen (front)
Equipment: Hand sink
|
02/18/2014 | Non-Illness Complaint |
- Smoking Paraphernalia (corrected)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Pack of cigarettes and empty pop can with ashes found on back table near hallway. ONLY SMOKE OUTDOORS AT LEAST 8 FEET FROM ANY DOORS.
- 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.
Comments: Towels and bucket in hand sink. Corrected on site. ONLY USE HAND SINK FOR WASHING HANDS.
Location: Kitchen
Equipment: Hand sink
- 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: Visible grease soil/drips on exhaust hood and removable filters. Tag is unclear but it appears professional cleaning of upper exhaust system has not happened since 2011.Store employees may clean all visible soil/grease/etc from visible part of vent hood and removable grease filters, however a professional must clean the upper part of the ventilation system every 6 months to prevent fire hazard from built-up grease. ***HAVE PROFESSIONAL CLEAN UPPER PART OF VENT SYSTEM IMMEDIATELY. HEAVY USE OF FRYERS CREATES EXTENSIVE GREASE BUILD-UP, CREATING FIRE HAZARD.RECHECK 1/15/14: REMOVABLE FILTERS HAVE BEEN SWITCHED OUT. OWNERS STATE THEY HAVE LEFT MESSAGES WITH CLEANING SERVICE TRYING TO SCHEDULE CLEANING OF VENT SYSTEM. PLEASE HAVE THIS DONE AS SOON AS POSSIBLE TO ELIMINATE FIRE HAZARD.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Used towels stored dry in bucket under cook line. Provide bucket of sanitizer to store towels in.
Location: Cook line
- 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: Extra sandwich buns and single-serve containers of hot sauce stored in racks directly on floor. Store any/all food products at least 6 inches off floor.
Location: Back room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Build-up of syrup on flavored syrup bottles and wall behind them. Clean, and schedule regular cleaning of this area so that syrup does not build up.2. "Good Humor" freezer used for storage has excessive soil on exterior doors and door housings. Clean, schedule regular cleaning of this area.3. Reach-in "True" brand cooler by cook line has excessive soil from accumulated breading etc. Clean inside and outside of cooler, schedule regular cleaning of this cooler.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Build-up of syrup on flavored syrup bottles and wall behind them. Clean, and schedule regular cleaning of this area so that syrup does not build up.2. "Good Humor" freezer used for storage has excessive soil on exterior doors and door housings. Clean, schedule regular cleaning of this area.3. Reach-in "True" brand cooler by cook line has excessive soil from accumulated breading etc. Clean inside and outside of cooler, schedule regular cleaning of this cooler.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Build-up of syrup on flavored syrup bottles and wall behind them. Clean, and schedule regular cleaning of this area so that syrup does not build up.2. "Good Humor" freezer used for storage has excessive soil on exterior doors and door housings. Clean, schedule regular cleaning of this area.3. Reach-in "True" brand cooler by cook line has excessive soil from accumulated breading etc. Clean inside and outside of cooler, schedule regular cleaning of this cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- 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: Some mold on interior of ice machine; clean.
Location: Back room
Equipment: Ice machine
|
01/15/2014 | Recheck |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Pack of cigarettes, empty can with ashes on lip, seen on back table near hallway exit. Manager staes he thought it was OK to smoke in hallway as long as it was 8 feet from back door; informed him that all smoking needs to be done OUTSIDE, 8 feet away from nearest EXTERIOR door.This complaint is considered justified, as there is evidence (cigarettes and ash on empty can) of smoking taking place in back room or exterior hallway. DO NOT SMOKE INSIDE BUILDING OR HALLWAY. ONLY SMOKE OUTSIDE 8 FEET OR MORE FROM EXTERIOR DOOR.Complainant also states that "workers wash chicken in hand sink". Asked manager prior to informing him of complaint, he stated all chicken is washed before cooking in prep sink in back room. Inspector did find soiled towels in hand sink, however saw no evidence that it is being used to wash chicken.Complainant also states that workers "urinate in mop sink". There is a fully functioning bathroom for employees to use, and no smell or other evidence that mop sink is being used as a urinal. The bathroom is located in the front part of the store and has a "out of order" sign on it to prevent customer use (no seating, therefore no public restrooms needed), but is fully stocked and sink, toilet, etc, all work.
|
01/15/2014 | Non-Illness Complaint Recheck |
- Smoking Paraphernalia (corrected on site)
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Pack of cigarettes and empty pop can with ashes found on back table near hallway. ONLY SMOKE OUTDOORS AT LEAST 8 FEET FROM ANY DOORS.
- Hand sink improper usage (corrected on site)
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.
Comments: Towels and bucket in hand sink. Corrected on site. ONLY USE HAND SINK FOR WASHING HANDS.
Location: Kitchen
Equipment: Hand sink
- 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: Visible grease soil/drips on exhaust hood and removable filters. Tag is unclear but it appears professional cleaning of upper exhaust system has not happened since 2011.Store employees may clean all visible soil/grease/etc from visible part of vent hood and removable grease filters, however a professional must clean the upper part of the ventilation system every 6 months to prevent fire hazard from built-up grease. ***HAVE PROFESSIONAL CLEAN UPPER PART OF VENT SYSTEM IMMEDIATELY. HEAVY USE OF FRYERS CREATES EXTENSIVE GREASE BUILD-UP, CREATING FIRE HAZARD.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Used towels stored dry in bucket under cook line. Provide bucket of sanitizer to store towels in.
Location: Cook line
- 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: Extra sandwich buns and single-serve containers of hot sauce stored in racks directly on floor. Store any/all food products at least 6 inches off floor.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Build-up of syrup on flavored syrup bottles and wall behind them. Clean, and schedule regular cleaning of this area so that syrup does not build up.2. "Good Humor" freezer used for storage has excessive soil on exterior doors and door housings. Clean, schedule regular cleaning of this area.3. Reach-in "True" brand cooler by cook line has excessive soil from accumulated breading etc. Clean inside and outside of cooler, schedule regular cleaning of this cooler.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Build-up of syrup on flavored syrup bottles and wall behind them. Clean, and schedule regular cleaning of this area so that syrup does not build up.2. "Good Humor" freezer used for storage has excessive soil on exterior doors and door housings. Clean, schedule regular cleaning of this area.3. Reach-in "True" brand cooler by cook line has excessive soil from accumulated breading etc. Clean inside and outside of cooler, schedule regular cleaning of this cooler.
Location: Kitchen (back)
Equipment: Chest freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Build-up of syrup on flavored syrup bottles and wall behind them. Clean, and schedule regular cleaning of this area so that syrup does not build up.2. "Good Humor" freezer used for storage has excessive soil on exterior doors and door housings. Clean, schedule regular cleaning of this area.3. Reach-in "True" brand cooler by cook line has excessive soil from accumulated breading etc. Clean inside and outside of cooler, schedule regular cleaning of this cooler.
Location: Kitchen (front)
Equipment: Reach in cooler (2 door)
- 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: Some mold on interior of ice machine; clean.
Location: Back room
Equipment: Ice machine
|
01/03/2014 | Routine |
- Smoking Paraphernalia
Smoking paraphernalia (ashtrays etc.) observed in non-smoking facility.
Correction: Remove all smoking paraphernalia from facility.
Comments: Pack of cigarettes, empty can with ashes on lip, seen on back table near hallway exit. Manager staes he thought it was OK to smoke in hallway as long as it was 8 feet from back door; informed him that all smoking needs to be done OUTSIDE, 8 feet away from nearest EXTERIOR door.This complaint is considered justified, as there is evidence (cigarettes and ash on empty can) of smoking taking place in back room or exterior hallway. DO NOT SMOKE INSIDE BUILDING OR HALLWAY. ONLY SMOKE OUTSIDE 8 FEET OR MORE FROM EXTERIOR DOOR.Complainant also states that "workers wash chicken in hand sink". Asked manager prior to informing him of complaint, he stated all chicken is washed before cooking in prep sink in back room. Inspector did find soiled towels in hand sink, however saw no evidence that it is being used to wash chicken.Complainant also states that workers "urinate in mop sink". There is a fully functioning bathroom for employees to use, and no smell or other evidence that mop sink is being used as a urinal. The bathroom is located in the front part of the store and has a "out of order" sign on it to prevent customer use (no seating, therefore no public restrooms needed), but is fully stocked and sink, toilet, etc, all work.
|
01/03/2014 | Non-Illness Complaint Recheck |
| No violation noted during this evaluation. | 12/20/2013 | Non-Illness Complaint |
- 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: Food on the cold top cooler observed not being held at 41 degrees F or lower. 1) Tomatoes at 46 degrees F2) Sour cream at 50 degrees FKeep cold top lid closed when not in use to maintain proper temperatures. Use a probe thermometer to monitor temperature changes throughout the day.
Location: Prep area
Equipment: Cold top
- 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: Flies present throughout the kitchen. Hire a licensed pest control operator for treatment.
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Wood being used to prop up flat top grill remove wood and use an approved material to support the grill.
Location: Cook line
Equipment: Flat grill
- 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: Cement blocks used to prop up flat top grill. Use equipment with smooth and easily cleanable surfaces for the grill stand.
Location: Cook line
Equipment: Flat grill
- 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: Ice machine leaking onto the floor. Have machine professionally serviced to repair leak.
Location: Kitchen (back)
Equipment: Ice machine
|
05/29/2013 | 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: Food on the cold top cooler observed not being held at 41 degrees F or lower. 1) Tomatoes at 46 degrees F2) Sour cream at 50 degrees FKeep cold top lid closed when not in use to maintain proper temperatures. Use a probe thermometer to monitor temperature changes throughout the day.
Location: Prep area
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies present throughout the kitchen. Hire a licensed pest control operator for treatment.
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Wood being used to prop up flat top grill remove wood and use an approved material to support the grill.
Location: Cook line
Equipment: Flat grill
- 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: Cement blocks used to prop up flat top grill. Use equipment with smooth and easily cleanable surfaces for the grill stand.
Location: Cook line
Equipment: Flat grill
- 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: Ice machine leaking onto the floor. Have machine professionally serviced to repair leak.
Location: Kitchen (back)
Equipment: Ice machine
|
05/21/2013 | 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: Food on the cold top cooler observed not being held at 41 degrees F or lower. 1) Tomatoes at 46 degrees F2) Cheese at 47 degrees F3) Banana peppers at 48 degrees FKeep cold top lid closed when not in use to maintain proper temperatures.
Location: Prep area
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies present throughout the kitchen. Hire a licensed pest control operator for treatment.
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Wood being used to prop up flat top grill remove wood and use an approved material to support the grill.
Location: Cook line
Equipment: Flat grill
- 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: Cement blocks used to prop up flat top grill. Use equipment with smooth and easily cleanable surfaces for the grill stand.
Location: Cook line
Equipment: Flat grill
- 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: Ice machine leaking onto the floor. Have machine professionally serviced to repair leak.
Location: Kitchen (back)
Equipment: Ice machine
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Section of the caulking from the 3-bay sink is missing. Repair seal to good condition.
Location: Kitchen (back)
Equipment: 3-bay
- 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: Containers of ground beef, onions, green peppers, and raw chicken observed stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Grease build up along the sides of the flat top grill.
Location: Cook line
Equipment: Flat grill
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Single service food containers observed stored on the floor in the dry storage room. Store containers at least 6 inches above the floor.
Location: Dry storage
- 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: Clean knives stored behind 3 bay sink.
Location: Kitchen (back)
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying in bucket. Hang mops to dry over the mop sink.
Location: Kitchen (back)
- Bulk labeling (corrected)
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: Bulk containers of flour, corn starch, etc. observed without labels. Correctly label each container.
Location: Dry storage
- 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: Grill hood vent covers observed soiled.
Location: Cook line
|
05/21/2013 | Pre-Licensing 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: Food on the cold top cooler observed not being held at 41 degrees F or lower. 1) Tomatoes at 46 degrees F2) Cheese at 47 degrees F3) Banana peppers at 48 degrees FKeep cold top lid closed when not in use to maintain proper temperatures.
Location: Prep area
Equipment: Cold top
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flies present throughout the kitchen. Hire a licensed pest control operator for treatment.
Location: Kitchen
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: Wood being used to prop up flat top grill remove wood and use an approved material to support the grill.
Location: Cook line
Equipment: Flat grill
- 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: Cement blocks used to prop up flat top grill. Use equipment with smooth and easily cleanable surfaces for the grill stand.
Location: Cook line
Equipment: Flat grill
- 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: Ice machine leaking onto the floor. Have machine professionally serviced to repair leak.
Location: Kitchen (back)
Equipment: Ice machine
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Section of the caulking from the 3-bay sink is missing. Repair seal to good condition.
Location: Kitchen (back)
Equipment: 3-bay
- 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: Containers of ground beef, onions, green peppers, and raw chicken observed stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Grease build up along the sides of the flat top grill.
Location: Cook line
Equipment: Flat grill
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Single service food containers observed stored on the floor in the dry storage room. Store containers at least 6 inches above the floor.
Location: Dry storage
- 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: Clean knives stored behind 3 bay sink.
Location: Kitchen (back)
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying in bucket. Hang mops to dry over the mop sink.
Location: Kitchen (back)
- 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.
Comments: Bulk containers of flour, corn starch, etc. observed without labels. Correctly label each container.
Location: Dry storage
- 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: Grill hood vent covers observed soiled.
Location: Cook line
|
05/15/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BABA STEAK & LEMONADE, 2862 DR M L KING JR ST, Indianapolis, IN »