| No violation noted during this evaluation. | 05/08/2014 | Non-Illness Complaint |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: No times marked on ham and cheese at room temperature. Make sure to mark with disposal time. Note: Product recently put out, times marked during inspection. CORRECTED
Location: Kitchen (front)
- 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 hand sink. Repair.
|
05/05/2014 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide copy of food borne illness prevention training.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the floor in the walk in cooler.
- 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 in walk in freezer. Remove ice and repair.
- 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. Box of croissants on the floor. Store 6 inches off the floor.2. Box of french toast sticks on the floor in the walk in freezer. Store 6 inches off the floor.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leaking at hot and cold water knobs of hand sink. Repair.
|
11/07/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide copy of food borne illness prevention training.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean the floor in the walk in cooler.
- 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 in walk in freezer. Remove ice and repair.
- 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. Box of croissants on the floor. Store 6 inches off the floor.2. Box of french toast sticks on the floor in the walk in freezer. Store 6 inches off the floor.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leaking at hot and cold water knobs of hand sink. Repair.
|
10/31/2013 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide copy of food borne illness prevention training.
- 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: Clean the floor in the walk in cooler.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice build up on cooling unit in walk in freezer. Remove ice and repair.
- 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. Box of croissants on the floor. Store 6 inches off the floor.2. Box of french toast sticks on the floor in the walk in freezer. Store 6 inches off the floor.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet leaking at hot and cold water knobs of hand sink. Repair.
|
10/25/2013 | Routine |
- 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: Raw bacon unprotected on shelf of walk in cooler over lettuce on sauce bag. Discontinue. Note: bacon thrown away at time of inspection.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw bacon unprotected on shelf of walk in cooler over lettuce on sauce bag. Discontinue. Note: bacon thrown away at time of inspection.
Location: Kitchen
Equipment: Walk in cooler
- 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: Boxes on floor in kitchen. Please store 6 inches off the floor. Note: shipment arrived late - still putting it away.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Soiled metal cover plate on top of clean dish shelf with clean dishes and over clean dishes. Discontinue.
Location: Kitchen
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids oopen. Keep closed.
Location: Dumpster area
- 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: Clean area around dumpster.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair walls and drive thru window area to be smooth, non absorbent and easily cleanable.
Location: Kitchen
- 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: 1. Clean floor-wall junctions in kitchen. CORRECTED2. Clean ceiling in kitchen. CORRECTED3. Clean floor below coffee area behind new soda dispenser. 4. Clean wall over 3 bay sink.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean floor-wall junctions in kitchen. CORRECTED2. Clean ceiling in kitchen. CORRECTED3. Clean floor below coffee area behind new soda dispenser. 4. Clean wall over 3 bay sink.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure.2. Metal plate loose on bottom of walk in freezer door. Secure for easier cleaning.3. Metal plate loose on inside of walk in cooler door. Secure for easier cleaning.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean shelf below condiments, sheese, pickles, lettuce, etc (toppings).2. Clean electrical box behind fryers.
Location: Kitchen
- 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: 1. Clean metal rolling cart by 3 bay sink. 2. Clean inside of Hobart mini oven.3. Clean inside of cres cor.4. Clean toaster over cres cor.
Location: Kitchen
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Burger king wrappers wadded up and used as drain stops in 3 bay sink. Discontinue. Provide proper drain stops for three bay sink.
Location: Kitchen
Equipment: 3-bay
|
04/30/2013 | Recheck |
- 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: Raw bacon unprotected on shelf of walk in cooler over lettuce on sauce bag. Discontinue. Note: bacon thrown away at time of inspection.
Location: Kitchen
Equipment: Walk in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Raw bacon unprotected on shelf of walk in cooler over lettuce on sauce bag. Discontinue. Note: bacon thrown away at time of inspection.
Location: Kitchen
Equipment: Walk in cooler
- Single Service/Equipment storage
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: Boxes on floor in kitchen. Please store 6 inches off the floor. Note: shipment arrived late - still putting it away.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Soiled metal cover plate on top of clean dish shelf with clean dishes and over clean dishes. Discontinue.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids oopen. Keep closed.
Location: Dumpster area
- 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: Clean area around dumpster.
Location: Dumpster area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Repair walls and drive thru window area to be smooth, non absorbent and easily cleanable.
Location: Kitchen
- 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: 1. Clean floor-wall junctions in kitchen.2. Clean ceiling in kitchen.3. Clean floor below coffee area behind new soda dispenser. 4. Clean wall over 3 bay sink.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Light guard hanging in kitchen. Secure.2. Metal plate loose on bottom of walk in freezer door. Secure for easier cleaning.3. Metal plate loose on inside of walk in cooler door. Secure for easier cleaning.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean shelf below condiments, sheese, pickles, lettuce, etc (toppings).2. Clean electrical box behind fryers.
Location: Kitchen
- 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: 1. Clean metal rolling cart by 3 bay sink. 2. Clean inside of Hobart mini oven.3. Clean inside of cres cor.4. Clean toaster over cres cor.
Location: Kitchen
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Burger king wrappers wadded up and used as drain stops in 3 bay sink. Discontinue. Provide proper drain stops for three bay sink.
Location: Kitchen
Equipment: 3-bay
|
04/02/2013 | Routine |
- Single Service/Equipment storage
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: Box of cup lids on the floor. Please store 6 inches off the floor.
Location: Kitchen
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: Dumpster lids open. Please keep closed. CORRECTED
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Ice leak from walk in freezer compressor. Repair and do not store food below leak.
Location: Kitchen
- 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: Boxes of food on the floor in the walk in cooler and walk in freezer. Please store 6 inches off the floor.
Location: Kitchen
|
09/13/2012 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: COVER EXPOSED WIRES BELOW ELETRICAL BOXES AT DRIVE-THRU LOCATION.
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Unprotected lesions (Critical) (corrected)
Food employee has unprotected lesion(s) on hand(s) or arm(s).
Correction: Food employees with lesion(s) on hand(s) or arm(s) shall provide an impermeable covering, using both a bandage and a single use glove on hand(s) or wrist(s).
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PERSONAL DRINK STORED ON SANDWICH PREP LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PERSONAL DRINK STORED ON SANDWICH PREP LINE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE BROKEN WATER NOZZEL/KNOB AT MOP SINK.
Location: Chemical room
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:CLEAN AND ORGANIZE DRIVE-THUR LOCATION--IMPROVEMENTS NEEDED!
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:CLEAN AND ORGANIZE DRIVE-THUR LOCATION--IMPROVEMENTS NEEDED!
Location: -
- 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: CONTINUE TO WORK ON AND MONITOR.
Location: Kitchen
Equipment: Ice machine
- 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: CONTINUE TO WORK ON AND MONITOR.
Location: -
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT MOPSINK FAUCET HEAD WHEN WATER IS TURNED ON.
Location: Chemical room
Equipment: Mop sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT WOMENS RESTROOM.
Location: Womens restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM FILTERS AND INTERIOR SURFACES; ALSO FRY STATION HEAT LAMP SURFACES.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: IN PROGRESS WITH TRUR TECH: REPLACE AND/OR REPAIR DAMAGED COVE MOLDING AND FLOOR TILES WHERE NEEDED OR MISSING THROUGHOUT ENTIRE ESTABLISHMENT (EX. BASE BOARDS).
- 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: IN PROGRESS/ON ORDER:PROVIDE INTERIOR VISIBLE WORKING THERMOMERTERS AT KITCHEN FROZEN PATTY AND FRENCH FRY FREEZERS AND AT FRONT SERVICE COUNTER DRIVE-THRU LOCATION REACH-IN-COOLER WHERE SUNDAE PIES ARE STORED.
Location: Kitchen
Equipment: reach in freezer
- 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: IN PROGRESS/ON ORDER:PROVIDE INTERIOR VISIBLE WORKING THERMOMERTERS AT KITCHEN FROZEN PATTY AND FRENCH FRY FREEZERS AND AT FRONT SERVICE COUNTER DRIVE-THRU LOCATION REACH-IN-COOLER WHERE SUNDAE PIES ARE STORED.
Location: Service counter
Equipment: Reach in cooler
|
08/06/2012 | Pre-Licensing Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: COVER EXPOSED WIRES BELOW ELETRICAL BOXES AT DRIVE-THRU LOCATION.
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Location: Kitchen
- Unprotected lesions (Critical) (corrected on site)
Food employee has unprotected lesion(s) on hand(s) or arm(s).
Correction: Food employees with lesion(s) on hand(s) or arm(s) shall provide an impermeable covering, using both a bandage and a single use glove on hand(s) or wrist(s).
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PERSONAL DRINK STORED ON SANDWICH PREP LINE--DISCONTINUE THIS BEHAVIOR.
Location: Cook line
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE PERSONAL DRINK STORED ON SANDWICH PREP LINE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN PLACE SANITIZER BUCKETS BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL DISPENSER AT WOMENS RESTROOM.REPLACE BROKEN WATER NOZZEL/KNOB AT MOP SINK.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR PAPERTOWEL DISPENSER AT WOMENS RESTROOM.REPLACE BROKEN WATER NOZZEL/KNOB AT MOP SINK.
Location: Chemical room
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND ORGANIZE DRIVE-THUR LOCATION--IMPROVEMENTS NEEDED!
Location: Kitchen
- 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.
Location: Kitchen
Equipment: Ice machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: REPAIR LEAKS AT MOPSINK FAUCET HEAD WHEN WATER IS TURNED ON.
Location: Chemical room
Equipment: Mop sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTING WHERE OUT AT WOMENS RESTROOM.
Location: Womens restroom
- 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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN HOOD SYSTEM FILTERS AND INTERIOR SURFACES; ALSO FRY STATION HEAT LAMP SURFACES.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: REPLACE AND/OR REPAIR DAMAGED COVE MOLDING WHERE NEEDED OR MISSING THROUGHOUT ENTIRE ESTABLISHMENT (EX. BASE BOARDS).
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMERTERS AT KITCHEN FROZEN PATTY AND FRENCH FRY FREEZERS AND AT FRONT SERVICE COUNTER DRIVE-THRU LOCATION REACH-IN-COOLER WHERE SUNDAE PIES ARE STORED.
Location: Kitchen
Equipment: reach in freezer
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMERTERS AT KITCHEN FROZEN PATTY AND FRENCH FRY FREEZERS AND AT FRONT SERVICE COUNTER DRIVE-THRU LOCATION REACH-IN-COOLER WHERE SUNDAE PIES ARE STORED.
Location: Service counter
Equipment: Reach in cooler
|
07/26/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BURGER KING #825, 7430 ROCKVILLE RD, Indianapolis, IN »