- 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: 1. Container of cooked eggs sititng out at room temperature in kitchen area at 112 deg. F Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > YOU WILL NEED TO PREPARE EGGS AS YOU NEED THEM AND PLACE IMMEDIATELY IN HOT HOLDING UNIT IN CUSTOMER AREA OR PROVIDE ADDITIONAL HOT HOLDING FOR EGGS BEFORE YOU PLACE AT BUFFET. NOTE > THIS IS A REPEAT VIOLATION.
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Ready to eat food items for your establishment will include biscuts. Approved utensils are items such as toungs, gloves, etc.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at mop / hand sink in back area by three bay sink. Provide towels.
Location: Back room
Equipment: Hand sink
|
09/05/2014 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Container of cooked eggs sititng out at room temperature in kitchen area at 112 deg. F Do not sit potentially hazardous foods out at room temperature. Hold all hot foods at 135 deg. F or above. NOTE > YOU WILL NEED TO PREPARE EGGS AS YOU NEED THEM AND PLACE IMMEDIATELY IN HOT HOLDING UNIT IN CUSTOMER AREA OR PROVIDE ADDITIONAL HOT HOLDING FOR EGGS BEFORE YOU PLACE AT BUFFET. NOTE > THIS IS A REPEAT VIOLATION.
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Food handler touching ready to eat food items with bare hands. Use approved utensils to handle all ready to eat food items. Ready to eat food items for your establishment will include biscuts. Approved utensils are items such as toungs, gloves, etc.
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at mop / hand sink in back area by three bay sink. Provide towels.
Location: Back room
Equipment: Hand sink
|
08/28/2014 | 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. Small containers of creem cheese sitting out at room temperature in customer area. Hold all potentially hazardous foods at 41 deg. F. or below. Do not sit out at room temperature.
- Thermometer, provided (corrected)
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: 1. Thermometer missing inside of reach in cooler in kitchen area. Provide.
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: 1. Lid missing on container of biscuits in kitchen area. Provide lid.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in back three bay sink area at combination mop / hand sink. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in back three bay sink area at combination mop / hand sink. Provide hand towels at all times.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled in back room area. Clean and sanitize three bay sink. NOTE > REPEAT VIOLATION.
Location: Back room
Equipment: 3-bay
|
02/27/2014 | 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. Small containers of creem cheese sitting out at room temperature in customer area. Hold all potentially hazardous foods at 41 deg. F. or below. Do not sit out at room temperature.
- Thermometer, provided
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: 1. Thermometer missing inside of reach in cooler in kitchen area. Provide.
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: 1. Lid missing on container of biscuits in kitchen area. Provide lid.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in back three bay sink area at combination mop / hand sink. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times. 2. No hand towels at hand sink in back three bay sink area at combination mop / hand sink. Provide hand towels at all times.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink soiled in back room area. Clean and sanitize three bay sink. NOTE > REPEAT VIOLATION.
Location: Back room
Equipment: 3-bay
|
02/20/2014 | 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. Cut fruit and mellons sitting out at room temperature at buffet. Hold at 41 deg. F. or below.
Location: Buffet
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One drain stop missing at three bay sink. Provide
Location: Back room
Equipment: 3-bay
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Bowl of fruit in buffet not displayed in protected manner. Provide lid for fruit, sneeze guared etc. Food on display shall be protected from contamination.
Location: Buffet
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink very soiled in back room area. Clean and sanitize sink. NOTE > SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK AS NOTED ON HANDOUT POSTED ABOVE SINK.NOTE > THIS IS A REPEAT VIOLATION. IF NOTED ON ANY FURTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN.
Location: Back room
Equipment: 3-bay
|
08/07/2013 | 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. Cut fruit and mellons sitting out at room temperature at buffet. Hold at 41 deg. F. or below.
Location: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One drain stop missing at three bay sink. Provide
Location: Back room
Equipment: 3-bay
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Bowl of fruit in buffet not displayed in protected manner. Provide lid for fruit, sneeze guared etc. Food on display shall be protected from contamination.
Location: Buffet
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink very soiled in back room area. Clean and sanitize sink. NOTE > SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK AS NOTED ON HANDOUT POSTED ABOVE SINK.NOTE > THIS IS A REPEAT VIOLATION. IF NOTED ON ANY FURTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN.
Location: Back room
Equipment: 3-bay
|
08/05/2013 | 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. Cut fruit and mellons sitting out at room temperature at buffet. Hold at 41 deg. F. or below.
Location: Buffet
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. One drain stop missing at three bay sink. Provide
Location: Back room
Equipment: 3-bay
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: 1. Bowl of fruit in buffet not displayed in protected manner. Provide lid for fruit, sneeze guared etc. Food on display shall be protected from contamination.
Location: Buffet
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in kitchen area. Provide hand towels at all times.
Location: Kitchen
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink very soiled in back room area. Clean and sanitize sink. NOTE > SET THREE BAY SINK USING ALL THREE COMPARTMENTS OF SINK AS NOTED ON HANDOUT POSTED ABOVE SINK.NOTE > THIS IS A REPEAT VIOLATION. IF NOTED ON ANY FURTURE INSPECTIONS A $ 100.00 CITATION WILL BE GIVEN.
Location: Back room
Equipment: 3-bay
|
07/29/2013 | Routine |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of " Rid a Bug " in cabinet space below hand sink in front kitchen area. Clean.
Location: Kitchen (front)
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No approved sanitizer for three bay sink. Provide approved sanitizer for ware washing.
Location: Back room
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Crock pot is cracked and broken. Remove and replace. 2. Drain stops are missing at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE SET THREE BAY SINK USIN ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------------- 2. RINSE.............. 3 SANITIZE.......... AIR DRY.wash= soap + water rinse = water sanitize = water + approved sanitizer. NOTE > FOLLOW HAND OUT POSTED ABOVE YOUR THREE BAY SINK.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Crock pot is cracked and broken. Remove and replace. 2. Drain stops are missing at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE SET THREE BAY SINK USIN ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------------- 2. RINSE.............. 3 SANITIZE.......... AIR DRY.wash= soap + water rinse = water sanitize = water + approved sanitizer. NOTE > FOLLOW HAND OUT POSTED ABOVE YOUR THREE BAY SINK.
Location: Back room
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space soiled below one bay sink in front kitchen area. Clean.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels. 2. No hand towels at hand / mop sink in back area by three bay sink. Provide.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels. 2. No hand towels at hand / mop sink in back area by three bay sink. Provide.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink is very soiled. including drain boards. Clean and sanitize.
Location: Back room
Equipment: 3-bay
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: 1. Three bay sink missing approved detergent for ware washing. Provide detergent.
Location: Back room
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking sanitizer water for three bay sink. Provide test strips. NOTE > THE TEST STRIPS THAT YOU HAVE ARE FOR A QUAT SANITIZER. YOU ARE USING CHLORINE BLEACH AS YOUR SANITIZER AT THREE BAY SINK. YOU WILL NEED TO PROVIDE CHLORINE TEST STRIPS. WHEN SETTING UP THREE BAY SINK PROVIDE 50 TO 100 PARTS PER MILLION OF BLEACH.
Location: Back room
Equipment: 3-bay
|
03/22/2013 | Recheck |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of " Rid a Bug " in cabinet space below hand sink in front kitchen area. Clean.
Location: Kitchen (front)
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No approved sanitizer for three bay sink. Provide approved sanitizer for ware washing.
Location: Back room
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Crock pot is cracked and broken. Remove and replace. 2. Drain stops are missing at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE SET THREE BAY SINK USIN ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------------- 2. RINSE.............. 3 SANITIZE.......... AIR DRY.wash= soap + water rinse = water sanitize = water + approved sanitizer. NOTE > FOLLOW HAND OUT POSTED ABOVE YOUR THREE BAY SINK.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Crock pot is cracked and broken. Remove and replace. 2. Drain stops are missing at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE SET THREE BAY SINK USIN ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------------- 2. RINSE.............. 3 SANITIZE.......... AIR DRY.wash= soap + water rinse = water sanitize = water + approved sanitizer. NOTE > FOLLOW HAND OUT POSTED ABOVE YOUR THREE BAY SINK.
Location: Back room
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space soiled below one bay sink in front kitchen area. Clean.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels. 2. No hand towels at hand / mop sink in back area by three bay sink. Provide.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels. 2. No hand towels at hand / mop sink in back area by three bay sink. Provide.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink is very soiled. including drain boards. Clean and sanitize.
Location: Back room
Equipment: 3-bay
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: 1. Three bay sink missing approved detergent for ware washing. Provide detergent.
Location: Back room
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking sanitizer water for three bay sink. Provide test strips. NOTE > THE TEST STRIPS THAT YOU HAVE ARE FOR A QUAT SANITIZER. YOU ARE USING CHLORINE BLEACH AS YOUR SANITIZER AT THREE BAY SINK. YOU WILL NEED TO PROVIDE CHLORINE TEST STRIPS. WHEN SETTING UP THREE BAY SINK PROVIDE 50 TO 100 PARTS PER MILLION OF BLEACH.
Location: Back room
Equipment: 3-bay
|
03/06/2013 | Recheck |
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of " Rid a Bug " in cabinet space below hand sink in front kitchen area. Clean.
Location: Kitchen (front)
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No approved sanitizer for three bay sink. Provide approved sanitizer for ware washing.
Location: Back room
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Crock pot is cracked and broken. Remove and replace. 2. Drain stops are missing at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE SET THREE BAY SINK USIN ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------------- 2. RINSE.............. 3 SANITIZE.......... AIR DRY.wash= soap + water rinse = water sanitize = water + approved sanitizer. NOTE > FOLLOW HAND OUT POSTED ABOVE YOUR THREE BAY SINK.
Location: Kitchen (front)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Crock pot is cracked and broken. Remove and replace. 2. Drain stops are missing at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE SET THREE BAY SINK USIN ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------------- 2. RINSE.............. 3 SANITIZE.......... AIR DRY.wash= soap + water rinse = water sanitize = water + approved sanitizer. NOTE > FOLLOW HAND OUT POSTED ABOVE YOUR THREE BAY SINK.
Location: Back room
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space soiled below one bay sink in front kitchen area. Clean.
Location: Kitchen (front)
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels. 2. No hand towels at hand / mop sink in back area by three bay sink. Provide.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels. 2. No hand towels at hand / mop sink in back area by three bay sink. Provide.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink is very soiled. including drain boards. Clean and sanitize.
Location: Back room
Equipment: 3-bay
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: 1. Three bay sink missing approved detergent for ware washing. Provide detergent.
Location: Back room
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking sanitizer water for three bay sink. Provide test strips. NOTE > THE TEST STRIPS THAT YOU HAVE ARE FOR A QUAT SANITIZER. YOU ARE USING CHLORINE BLEACH AS YOUR SANITIZER AT THREE BAY SINK. YOU WILL NEED TO PROVIDE CHLORINE TEST STRIPS. WHEN SETTING UP THREE BAY SINK PROVIDE 50 TO 100 PARTS PER MILLION OF BLEACH.
Location: Back room
Equipment: 3-bay
|
02/06/2013 | Recheck |
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: 1. Can of " Rid a Bug " in cabinet space below hand sink in front kitchen area. Clean.
Location: Kitchen (front)
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No approved sanitizer for three bay sink. Provide approved sanitizer for ware washing.
Location: Back room
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: 1. No certified food handler. Provide at least one person who has been certified in food safety.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Crock pot is cracked and broken. Remove and replace. 2. Drain stops are missing at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE SET THREE BAY SINK USIN ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------------- 2. RINSE.............. 3 SANITIZE.......... AIR DRY.wash= soap + water rinse = water sanitize = water + approved sanitizer. NOTE > FOLLOW HAND OUT POSTED ABOVE YOUR THREE BAY SINK.
Location: Kitchen (front)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Crock pot is cracked and broken. Remove and replace. 2. Drain stops are missing at three bay sink. Provide drain stops for all three compartments of three bay sink. NOTE SET THREE BAY SINK USIN ALL THREE COMPARTMENTS OF SINK. 1. WASH ------------------- 2. RINSE.............. 3 SANITIZE.......... AIR DRY.wash= soap + water rinse = water sanitize = water + approved sanitizer. NOTE > FOLLOW HAND OUT POSTED ABOVE YOUR THREE BAY SINK.
Location: Back room
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Cabinet space soiled below one bay sink in front kitchen area. Clean.
Location: Kitchen (front)
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels. 2. No hand towels at hand / mop sink in back area by three bay sink. Provide.
Location: Kitchen (front)
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No hand towels at hand sink in front kitchen area. Provide hand towels. 2. No hand towels at hand / mop sink in back area by three bay sink. Provide.
Location: Back room
Equipment: Hand sink
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 1. Three bay sink is very soiled. including drain boards. Clean and sanitize.
Location: Back room
Equipment: 3-bay
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: 1. Three bay sink missing approved detergent for ware washing. Provide detergent.
Location: Back room
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: 1. No chemical test strips for checking sanitizer water for three bay sink. Provide test strips.
Location: Back room
Equipment: 3-bay
|
01/29/2013 | Routine |
Restaurant representatives - add corrected or new information about BEST WESTERN, 4450 SOUTHPORT CROSSING DR, Indianapolis, IN »