- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FROZEN DRINK MACHINE AND INTERIOR CABINET SURFACES--CORRECTED.2) SOILED KITCHEN EQUIPMENT (EX. DEEP FRYER EXTERIOR SURFACES/SIDES OF FRYER, ETC.)--IN PROGRESS.3) CONDIMENT STORAGE HOLDERS AT DRIVE-THUR LOCATION .
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FROZEN DRINK MACHINE AND INTERIOR CABINET SURFACES--CORRECTED.2) SOILED KITCHEN EQUIPMENT (EX. DEEP FRYER EXTERIOR SURFACES/SIDES OF FRYER, ETC.)--IN PROGRESS.3) CONDIMENT STORAGE HOLDERS AT DRIVE-THUR LOCATION .
Location: Service counter
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FROZEN DRINK MACHINE AND INTERIOR CABINET SURFACES--CORRECTED.2) SOILED KITCHEN EQUIPMENT (EX. DEEP FRYER EXTERIOR SURFACES/SIDES OF FRYER, ETC.)--IN PROGRESS.3) CONDIMENT STORAGE HOLDERS AT DRIVE-THUR LOCATION .
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FROZEN DRINK MACHINE AND INTERIOR CABINET SURFACES--CORRECTED.2) SOILED KITCHEN EQUIPMENT (EX. DEEP FRYER EXTERIOR SURFACES/SIDES OF FRYER, ETC.)--IN PROGRESS.3) CONDIMENT STORAGE HOLDERS AT DRIVE-THUR LOCATION .
Equipment: Deep fryer
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: KITCHEN HANDSINK HOT WATER TEMPERATURE EXCEEDING 140 F; ADJUST HOT WATER TEMPERATURE TO ENSURE IT IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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: KEEP OPEN/EXPOSED CLEAN SINGLE-SERVICE USE ITEMS STORED ON SANITARY SURFACES (EX. DRIVE-THUR LOCATION) AND NOT ON BARE COUNTER-TOPS.
Location: Service counter
- 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 DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments (corrected)
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
Location: Kitchen (back)
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
Location: Walk-in freezer
- Equipment drainage (corrected)
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: REPAIR HEAVY-ICE BUILDUP ON WALK-IN- FREEZER PIPING
Location: Walk-in freezer
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET BASE SO THAT IT IS NOT MOVABLE AT BACK KITCHEN PREP AREA 2-BAY SINK.
Location: Prep area
Equipment: 2-bay
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE (EX. EXTERIOR VENTS).
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
|
06/25/2014 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FROZEN DRINK MACHINE AND INTERIOR CABINET SURFACES.2) SOILED KITCHEN EQUIPMENT (EX. DEEP FRYER EXTERIOR SURFACES/SIDES OF FRYER, ETC.)3) CONDIMENT STORAGE HOLDERS AT DRIVE-THUR LOCATION .
Location: Kitchen (front)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FROZEN DRINK MACHINE AND INTERIOR CABINET SURFACES.2) SOILED KITCHEN EQUIPMENT (EX. DEEP FRYER EXTERIOR SURFACES/SIDES OF FRYER, ETC.)3) CONDIMENT STORAGE HOLDERS AT DRIVE-THUR LOCATION .
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FROZEN DRINK MACHINE AND INTERIOR CABINET SURFACES.2) SOILED KITCHEN EQUIPMENT (EX. DEEP FRYER EXTERIOR SURFACES/SIDES OF FRYER, ETC.)3) CONDIMENT STORAGE HOLDERS AT DRIVE-THUR LOCATION .
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED FROZEN DRINK MACHINE AND INTERIOR CABINET SURFACES.2) SOILED KITCHEN EQUIPMENT (EX. DEEP FRYER EXTERIOR SURFACES/SIDES OF FRYER, ETC.)3) CONDIMENT STORAGE HOLDERS AT DRIVE-THUR LOCATION .
Equipment: Deep fryer
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: KITCHEN HANDSINK HOT WATER TEMPERATURE EXCEEDING 140 F; ADJUST HOT WATER TEMPERATURE TO ENSURE IT IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen
Equipment: Hand sink
- 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: KEEP OPEN/EXPOSED CLEAN SINGLE-SERVICE USE ITEMS STORED ON SANITARY SURFACES (EX. DRIVE-THUR LOCATION) AND NOT ON BARE COUNTER-TOPS.
Location: Service counter
- 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 DETAILED CLEANING AND SANITIZING OF KITCHEN CEILING VENTS/TILES WHERE NEEDED.
Location: Kitchen
- Wall and ceiling coverings/attachments
Wall and/or ceiling coverings and/or coatings improperly attached.
Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
Comments: PROVIDE CEILING TILE WHERE MISSING AT KITCHEN CEILING.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
Location: Kitchen (back)
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
Location: Dry storage
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
Location: Walk-in cooler
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FLOORS AT THE ABOVE LOCATIONS:DON'T FORGET ABOUT FLOORS UNDERNEATH AND AROUND EQUIPMENT (EX. ICE MACHINE).
Location: Walk-in freezer
- 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: REPAIR HEAVY-ICE BUILDUP ON WALK-IN- FREEZER PIPING
Location: Walk-in freezer
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL LOOSE FAUCET BASE SO THAT IT IS NOT MOVABLE AT BACK KITCHEN PREP AREA 2-BAY SINK.
Location: Prep area
Equipment: 2-bay
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF ICE MACHINE (EX. EXTERIOR VENTS).
Location: Kitchen
Equipment: Ice machine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE ANY DAMAGED/CRACKED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN CEILING.
Location: Kitchen
|
06/13/2014 | Routine |
- Time vs. temperature (corrected)
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: LETTUCE, TOMATOES, MAYO ETC.
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: OPEN EMPLOYEE DRINKS STORED ON SANDWICH PREP LINE PREP TABLES AND GREASE MACHINE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINKS STORED ON SANDWICH PREP LINE PREP TABLES AND GREASE MACHINE--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: OPEN EMPLOYEE DRINKS STORED ON SANDWICH PREP LINE PREP TABLES AND GREASE MACHINE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Warming drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Service counter
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: 1) STORED OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY SURFACES; NOT ON SOILED COUNTER-TOPS/SURFACES.2) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.
Location: Service counter
- 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: 1) STORED OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY SURFACES; NOT ON SOILED COUNTER-TOPS/SURFACES.2) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER/CASHIER LOCATION CEILING.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD FLY ON WALK-IN-COOLER PACKAGED SHEREDDED CHEESE.
Location: Walk-in cooler
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF KITCHEN INTERIOR/EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS--CONTINUE TO WORK ON.
Location: 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF KITCHEN INTERIOR/EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS--CONTINUE TO WORK ON.
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: CONTINUE TO WORK ON.
Location: Walk-in cooler
- 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: CONTINUE TO WORK ON.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: TURN DOWN HOT WATER (EXCEEDING 120 F); CURRENTLY AT 140 F. ADJUST HOT WATER TEMPERATURE AT HANDSINK SO THAT IT IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Cook line
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING. IN PROGRESS: SERVICE PROVIDER INVOICE PROVIDED BY MANAGEMENT (TRUETECH SERVICES LLC.).3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER--CORRECTED.
Location: Womens restroom
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING. IN PROGRESS: SERVICE PROVIDER INVOICE PROVIDED BY MANAGEMENT (TRUETECH SERVICES LLC.).3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER--CORRECTED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING. IN PROGRESS: SERVICE PROVIDER INVOICE PROVIDED BY MANAGEMENT (TRUETECH SERVICES LLC.).3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER--CORRECTED.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING. IN PROGRESS: SERVICE PROVIDER INVOICE PROVIDED BY MANAGEMENT (TRUETECH SERVICES LLC.).3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER--CORRECTED.
Location: Service counter
Equipment: Reach in cooler
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL BACK KITCHEN PREP SINK LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen (back)
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS--CORRECTED.6) SOILED KITCHEN SHELVING.
Location: Dining room
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS--CORRECTED.6) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS--CORRECTED.6) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS--CORRECTED.6) SOILED KITCHEN SHELVING.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS--CORRECTED.6) SOILED KITCHEN SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS--CORRECTED.6) SOILED KITCHEN SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS--CORRECTED.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS--CORRECTED.6) SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU ICE BIN INTERIOR SURFACES ATTACHED TO THE SODA MACHINE (MOLD BUILD-UP).
Location: Kitchen (front)
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU ICE BIN INTERIOR SURFACES ATTACHED TO THE SODA MACHINE (MOLD BUILD-UP).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen (back)
Equipment: Prep sink
- 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 FAUCET HEAD/AIR GAP OF MOP SINK WHEN WATER IS TURNED ON.
Location: Kitchen (back)
Equipment: Mop sink
|
12/09/2013 | Recheck |
- Time vs. temperature (corrected)
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: LETTUCE, TOMATOES, MAYO ETC.
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: OPEN EMPLOYEE DRINKS STORED ON SANDWICH PREP LINE PREP TABLES AND GREASE MACHINE--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen
- 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: OPEN EMPLOYEE DRINKS STORED ON SANDWICH PREP LINE PREP TABLES AND GREASE MACHINE--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: OPEN EMPLOYEE DRINKS STORED ON SANDWICH PREP LINE PREP TABLES AND GREASE MACHINE--DISCONTINUE THIS BEHAVIOR.
Location: Prep area
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Warming drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES)--COS.5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Service counter
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: 1) STORED OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY SURFACES; NOT ON SOILED COUNTER-TOPS/SURFACES.2) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.
Location: Service counter
- 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: 1) STORED OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY SURFACES; NOT ON SOILED COUNTER-TOPS/SURFACES.2) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--COS.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER/CASHIER LOCATION CEILING.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD FLY ON WALK-IN-COOLER PACKAGED SHEREDDED CHEESE.
Location: Walk-in cooler
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF KITCHEN INTERIOR/EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS--CONTINUE TO WORK ON.
Location: 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF KITCHEN INTERIOR/EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS--CONTINUE TO WORK ON.
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: CONTINUE TO WORK ON.
Location: Walk-in cooler
- 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: CONTINUE TO WORK ON.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: TURN DOWN HOT WATER (EXCEEDING 120 F); CURRENTLY AT 140 F. ADJUST HOT WATER TEMPERATURE AT HANDSINK SO THAT IT IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Cook line
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING. IN PROGRESS: SERVICE PROVIDER INVOICE PROVIDED BY MANAGEMENT (TRUETECH SERVICES LLC.).3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER--CORRECTED.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING. IN PROGRESS: SERVICE PROVIDER INVOICE PROVIDED BY MANAGEMENT (TRUETECH SERVICES LLC.).3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER--CORRECTED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING. IN PROGRESS: SERVICE PROVIDER INVOICE PROVIDED BY MANAGEMENT (TRUETECH SERVICES LLC.).3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER--CORRECTED.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING. IN PROGRESS: SERVICE PROVIDER INVOICE PROVIDED BY MANAGEMENT (TRUETECH SERVICES LLC.).3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER--CORRECTED.
Location: Service counter
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL BACK KITCHEN PREP SINK LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen (back)
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING: CONTINUE TO WORK.1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING--CORRECTED.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU ICE BIN INTERIOR SURFACES ATTACHED TO THE SODA MACHINE (MOLD BUILD-UP).
Location: Kitchen (front)
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU ICE BIN INTERIOR SURFACES ATTACHED TO THE SODA MACHINE (MOLD BUILD-UP).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen (back)
Equipment: Prep sink
- 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 FAUCET HEAD/AIR GAP OF MOP SINK WHEN WATER IS TURNED ON.
Location: Kitchen (back)
Equipment: Mop sink
|
11/25/2013 | Recheck |
- Time vs. temperature (corrected)
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: LETTUCE, TOMATOES, MAYO ETC.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Kitchen
Equipment: Warming drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE--CORRECTED.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES)--CORRECTED.4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--CORRECTED.
Location: Service counter
- 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: 1) STORED OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY SURFACES; NOT ON SOILED COUNTER-TOPS/SURFACES.2) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.
Location: Service counter
- 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: 1) STORED OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY SURFACES; NOT ON SOILED COUNTER-TOPS/SURFACES.2) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES--CORRECTED.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER/CASHIER LOCATION CEILING.
Location: Service counter
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD FLY ON WALK-IN-COOLER PACKAGED SHEREDDED CHEESE.
Location: Walk-in cooler
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF KITCHEN INTERIOR/EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF KITCHEN INTERIOR/EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
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.
Location: Walk-in cooler
- 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.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: TURN DOWN HOT WATER (EXCEEDING 120 F); CURRENTLY AT 140 F. ADJUST HOT WATER TEMPERATURE AT HANDSINK SO THAT IT IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Cook line
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING.3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING.3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING.3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER--CORRECTED.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING.3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL BACK KITCHEN PREP SINK LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen (back)
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU ICE BIN INTERIOR SURFACES ATTACHED TO THE SODA MACHINE (MOLD BUILD-UP).
Location: Kitchen (front)
Equipment: Soda machine
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU ICE BIN INTERIOR SURFACES ATTACHED TO THE SODA MACHINE (MOLD BUILD-UP).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen (back)
Equipment: Prep sink
- 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 FAUCET HEAD/AIR GAP OF MOP SINK WHEN WATER IS TURNED ON.
Location: Kitchen (back)
Equipment: Mop sink
|
11/07/2013 | Recheck |
- 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: LETTUCE, TOMATOES, MAYO ETC.
Location: Cook line
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES).4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--COS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES).4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--COS.
Location: Kitchen
Equipment: Microwave oven
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES).4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--COS.
Location: Kitchen
Equipment: Deep fryer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES).4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--COS.
Location: Kitchen
Equipment: Warming drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES).4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--COS.
Location: Service counter
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) CLEAN/SANITIZE ALL KITCHEN EQUIPMENT (INTERIOR/EXTERIOR).2) SOILED KITCHEN MICROWAVE.3) SOILED FRONT CASHIER LOCATION REACH-IN-COOLER (INTERIOR/EXTERIOR SURFACES).4) SOILED NON-FUNCTIONING FROZEN DRINK MACHINE (INTERIOR AND EXTERIOR SURFACES).5) SOILED COOK-LINE BISCUIT WARMER--COS.
Location: Service counter
- 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: 1) STORED OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY SURFACES; NOT ON SOILED COUNTER-TOPS/SURFACES.2) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Service counter
- 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: 1) STORED OPEN/EXPOSED SINGLE-SERVICE USE ITEMS ON SANITARY SURFACES; NOT ON SOILED COUNTER-TOPS/SURFACES.2) KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT FRONT SERVICE COUNTER/CASHIER LOCATION CEILING.
Location: Service counter
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD FLY ON WALK-IN-COOLER PACKAGED SHEREDDED CHEESE.
Location: Walk-in cooler
- 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF KITCHEN INTERIOR/EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
Location: 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: 1) IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM AND KITCHEN CEILING VENTS/TILES.2) IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF KITCHEN INTERIOR/EXTERIOR SURFACES OF HOOD SYSTEMS AND FILTERS.
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.
Location: Walk-in cooler
- 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.
Location: Kitchen
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: TURN DOWN HOT WATER (EXCEEDING 120 F); CURRENTLY AT 140 F. ADJUST HOT WATER TEMPERATURE AT HANDSINK SO THAT IT IS MAINTAINED AT 100 F - 120 F.
Location: Kitchen (back)
Equipment: Hand sink
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Cook line
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING.3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER.
Location: Womens restroom
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING.3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING.3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPAIR WOMENS RESTROOM PAPERTOWEL DISPENSER.2) INSTALL PROPER INTERIOR FRENCH FRY HOOD SYSTEM FILTER WHERE MISSING.3) REPLACE DAMAGED DOOR GASKETS AT CASHIER/SERVICE COUNTER LOCATION REACH-IN-COOLER.
Location: Service counter
Equipment: Reach in cooler
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL BACK KITCHEN PREP SINK LOOSE FAUCET HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen (back)
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Dining room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Dish machine area
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED INTERIOR CABINET SURFACES AND SHELVING OF DINING ROOM STAINLESS STEEL BEVERAGE STATION CABINETS.2) SOILED WALK-IN-COOLER FANGUARDS AND SHELVING.3) SOILED DISH STORAGE SHELVING.4) SOILED CASHIER/DRIVE-THRU SHELVING.5) SOILED FRONT CASHIER/DRIVE-THRU LOCATION CUP HOLDERS.6) SOILED KITCHEN SHELVING.
Location: Kitchen
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU ICE BIN INTERIOR SURFACES ATTACHED TO THE SODA MACHINE (MOLD BUILD-UP).
Location: Kitchen (front)
Equipment: Soda 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU ICE BIN INTERIOR SURFACES ATTACHED TO THE SODA MACHINE (MOLD BUILD-UP).
Location: Kitchen (back)
Equipment: Ice machine
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED LIGHT GUARD SHIELDS WHERE NEEDED AT KITCHEN.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected on site)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen (back)
Equipment: Prep sink
- 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 FAUCET HEAD/AIR GAP OF MOP SINK WHEN WATER IS TURNED ON.
Location: Kitchen (back)
Equipment: Mop sink
|
10/28/2013 | Routine |
- 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: LIVE GNATS PRESENT ON BACK OF ONIONS LOCATED BY BACK KITCHEN DOOR.
Location: Kitchen (back)
- 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Metal shelving
- 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
- 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.
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.
Location: Walk-in cooler
- 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.
Location: Walk-in freezer
|
08/09/2013 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: LIVE GNATS PRESENT ON BACK OF ONIONS LOCATED BY BACK KITCHEN DOOR.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: Metal shelving
- 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
- 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.
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.
Location: Walk-in cooler
- 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.
Location: Walk-in freezer
|
07/26/2013 | Non-Illness Complaint |
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE JACKET STORED ON FOOD/SINGLE-SERVICE ITEMS STORAGE BINS--REMOVE.
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS; INCLUDUING BACK DRY STORAGE ROOM FLOORS.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS; INCLUDUING BACK DRY STORAGE ROOM FLOORS.
Location: Kitchen (back)
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT FLOORS; INCLUDUING BACK DRY STORAGE ROOM FLOORS.
Location: Dry storage
- Thermometer, provided (corrected on site)
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.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
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.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDERREPAIR LOOSE 2-BAY SINK FAUCET HEAD.FIND CORRECT SIZE FILTERS THAT GO ABOVE FRY STATION.
Location: Kitchen (back)
Equipment: 2-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: ON WORK ORDERREPAIR LOOSE 2-BAY SINK FAUCET HEAD.FIND CORRECT SIZE FILTERS THAT GO ABOVE FRY STATION.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRENCH FRY STATION CEILING.-SOILED CONDIMENT STORAGE BINS/COFFEE STORAGE BINS.-SOILED BREAKFAST CROSSIANT/BISCUIT MACHINE.-SOILED EXTERIOR VENTS OF ICE MACHINE.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRENCH FRY STATION CEILING.-SOILED CONDIMENT STORAGE BINS/COFFEE STORAGE BINS.-SOILED BREAKFAST CROSSIANT/BISCUIT MACHINE.-SOILED EXTERIOR VENTS OF ICE MACHINE.
Location: Cook line
Equipment: ----- Cooking Equip/Holding -----
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRENCH FRY STATION CEILING.-SOILED CONDIMENT STORAGE BINS/COFFEE STORAGE BINS.-SOILED BREAKFAST CROSSIANT/BISCUIT MACHINE.-SOILED EXTERIOR VENTS OF ICE MACHINE.
Location: Service counter
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED FRENCH FRY STATION CEILING.-SOILED CONDIMENT STORAGE BINS/COFFEE STORAGE BINS.-SOILED BREAKFAST CROSSIANT/BISCUIT MACHINE.-SOILED EXTERIOR VENTS OF ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
02/27/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: ----- Cooking Equip/Holding -----
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO ENSURE THAT SOAP AND PAPER TOWEL DISPENSERS ARE CLEANED AND SANITIZED ROUTINELY.
Location: Kitchen
Equipment: Hand sink
- 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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING RUBBER BANDS ON BOTH ARMS WHILE PREPARING FOOD--REMOVE.
- 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: KMB REFRIGERATION & ELECTRIC, LLC. IS SCHEDULED TO SERVICE FIRE SUPPRESSION SYSTEM AT MIDNIGHT ON 9/27/12. INVOICE PROVIDED BY MANAGER. KMB CONDUCTED SERVICES LAST AT THE ESTABLISHMENT ON 9/24/12.70486506AUTH 27 RELAY SWITCH ANSUL SYSTEM.KOORSEN INVOICE (9/4/12) WAS PROVIDED BY ESTABLISHMENT. CONTACT KOORSEN TO FINISH ANY REMAINING REPAIRS AND TO RE-TAGGED FIRE SUPPRESSION SYSTEM PROPERLY.FIRE SUPPRESSION SYSTEM RED TAG DEFICIENCY; CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE DEFICIENCY CORRECTED BY PROPER SERVICE, INSPECTION AND RE-TAGGING OF SYSTEM (KOORESEN IS SCHEDULED TO SERVICE DEFICIENCY ON 9/4/12 AT 4:00 AM).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: CORD BROTHERS WILL BE AT STORE ON SUNDAY SEPTEMBER 9, 2012 AT 10 PM TO REPAIR FLOORS. BID WORK ORDER DOCUMENTATION WAS PROVIDED BY ESTABLISHMENT.ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: CORD BROTHERS WILL BE AT STORE ON SUNDAY SEPTEMBER 9, 2012 AT 10 PM TO REPAIR FLOORS. BID WORK ORDER DOCUMENTATION WAS PROVIDED BY ESTABLISHMENT.ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Service counter
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
Location: Service counter
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW SHELVING HAS BEEN ORDERED. PURCHASE ORDER WAS PROVIDED BY ESTABLISHMENT.REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 2-BAY PREP SINK FAUCE HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER/DRIVE-THRU LOCATION SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER/DRIVE-THRU LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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 ALL LEAKS AT MOP SINK.
Location: Kitchen (back)
Equipment: Mop sink
|
09/28/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: ----- Cooking Equip/Holding -----
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO ENSURE THAT SOAP AND PAPER TOWEL DISPENSERS ARE CLEANED AND SANITIZED ROUTINELY.
Location: Kitchen
Equipment: Hand sink
- 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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING RUBBER BANDS ON BOTH ARMS WHILE PREPARING FOOD--REMOVE.
- 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: KMB REFRIGERATION & ELECTRIC, LLC. IS SCHEDULED TO SERVICE FIRE SUPPRESSION SYSTEM AT MIDNIGHT ON 9/27/12. INVOICE PROVIDED BY MANAGER. KMB CONDUCTED SERVICES LAST AT THE ESTABLISHMENT ON 9/24/12.70486506AUTH 27 RELAY SWITCH ANSUL SYSTEM.KOORSEN INVOICE (9/4/12) WAS PROVIDED BY ESTABLISHMENT. CONTACT KOORSEN TO FINISH ANY REMAINING REPAIRS AND TO RE-TAGGED FIRE SUPPRESSION SYSTEM PROPERLY.FIRE SUPPRESSION SYSTEM RED TAG DEFICIENCY; CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE DEFICIENCY CORRECTED BY PROPER SERVICE, INSPECTION AND RE-TAGGING OF SYSTEM (KOORESEN IS SCHEDULED TO SERVICE DEFICIENCY ON 9/4/12 AT 4:00 AM).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: CORD BROTHERS WILL BE AT STORE ON SUNDAY SEPTEMBER 9, 2012 AT 10 PM TO REPAIR FLOORS. BID WORK ORDER DOCUMENTATION WAS PROVIDED BY ESTABLISHMENT.ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: CORD BROTHERS WILL BE AT STORE ON SUNDAY SEPTEMBER 9, 2012 AT 10 PM TO REPAIR FLOORS. BID WORK ORDER DOCUMENTATION WAS PROVIDED BY ESTABLISHMENT.ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Service counter
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
Location: Service counter
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW SHELVING HAS BEEN ORDERED. PURCHASE ORDER WAS PROVIDED BY ESTABLISHMENT.REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 2-BAY PREP SINK FAUCE HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER/DRIVE-THRU LOCATION SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER/DRIVE-THRU LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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 ALL LEAKS AT MOP SINK.
Location: Kitchen (back)
Equipment: Mop sink
|
09/26/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: ----- Cooking Equip/Holding -----
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO ENSURE THAT SOAP AND PAPER TOWEL DISPENSERS ARE CLEANED AND SANITIZED ROUTINELY.
Location: Kitchen
Equipment: Hand sink
- 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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING RUBBER BANDS ON BOTH ARMS WHILE PREPARING FOOD--REMOVE.
- 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: 70486506AUTH 27 RELAY SWITCH ANSUL SYSTEM.KOORSEN INVOICE (9/4/12) WAS PROVIDED BY ESTABLISHMENT. CONTACT KOORSEN TO FINISH ANY REMAINING REPAIRS AND TO RE-TAGGED FIRE SUPPRESSION SYSTEM PROPERLY.FIRE SUPPRESSION SYSTEM RED TAG DEFICIENCY; CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE DEFICIENCY CORRECTED BY PROPER SERVICE, INSPECTION AND RE-TAGGING OF SYSTEM (KOORESEN IS SCHEDULED TO SERVICE DEFICIENCY ON 9/4/12 AT 4:00 AM).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Cook line
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: CORD BROTHERS WILL BE AT STORE ON SUNDAY SEPTEMBER 9, 2012 AT 10 PM TO REPAIR FLOORS. BID WORK ORDER DOCUMENTATION WAS PROVIDED BY ESTABLISHMENT.ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: CORD BROTHERS WILL BE AT STORE ON SUNDAY SEPTEMBER 9, 2012 AT 10 PM TO REPAIR FLOORS. BID WORK ORDER DOCUMENTATION WAS PROVIDED BY ESTABLISHMENT.ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Service counter
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
Location: Service counter
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW SHELVING HAS BEEN ORDERED. PURCHASE ORDER WAS PROVIDED BY ESTABLISHMENT.REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 2-BAY PREP SINK FAUCE HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER/DRIVE-THRU LOCATION SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER/DRIVE-THRU LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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 ALL LEAKS AT MOP SINK.
Location: Kitchen (back)
Equipment: Mop sink
|
09/19/2012 | Recheck |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Metal shelving
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: ----- Cooking Equip/Holding -----
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO ENSURE THAT SOAP AND PAPER TOWEL DISPENSERS ARE CLEANED AND SANITIZED ROUTINELY.
Location: Kitchen
Equipment: Hand sink
- 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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Cook line
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING RUBBER BANDS ON BOTH ARMS WHILE PREPARING FOOD--REMOVE.
- 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: Service counter
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: IN PROGRESS: KOORSEN INVOICE (9/4/12) WAS PROVIDED BY ESTABLISHMENT. CONTACT KOORSEN TO FINISH ANY REMAINING REPAIRS AND TO RE-TAGGED FIRE SUPPRESSION SYSTEM PROPERLY.FIRE SUPPRESSION SYSTEM RED TAG DEFICIENCY; CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE DEFICIENCY CORRECTED BY PROPER SERVICE, INSPECTION AND RE-TAGGING OF SYSTEM (KOORESEN IS SCHEDULED TO SERVICE DEFICIENCY ON 9/4/12 AT 4:00 AM).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: CORD BROTHERS WILL BE AT STORE ON SUNDAY SEPTEMBER 9, 2012 AT 10 PM TO REPAIR FLOORS. BID WORK ORDER DOCUMENTATION WAS PROVIDED BY ESTABLISHMENT.ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: IN PROGRESS: CORD BROTHERS WILL BE AT STORE ON SUNDAY SEPTEMBER 9, 2012 AT 10 PM TO REPAIR FLOORS. BID WORK ORDER DOCUMENTATION WAS PROVIDED BY ESTABLISHMENT.ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Service counter
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
Location: Service counter
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- 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: PROVIDE INTERIOR VISIBLE WORKING THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN PROGRESS: NEW SHELVING HAS BEEN ORDERED. PURCHASE ORDER WAS PROVIDED BY ESTABLISHMENT.REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 2-BAY PREP SINK FAUCE HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER/DRIVE-THRU LOCATION SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER/DRIVE-THRU LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
- 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 ALL LEAKS AT MOP SINK.
Location: Kitchen (back)
Equipment: Mop sink
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09/07/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: reach in freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING AND DEFROSTING OF KITCHEN SAUSAGE & BURGER PATTY REACH-IN-FREEZERS.
Location: Kitchen
Equipment: Metal shelving
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Prep area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: Metal shelving
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Equipment: ----- Cooking Equip/Holding -----
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Kitchen
Equipment: Hand sink
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HOT WATER AT KITCHEN AND RESTROOM HANDSINKS IS TOO HOT (CURRENTLY AT 180 F); REPAIR AND/OR ADJUST HOT WATER TO ENSURE THAT HOT WATER IS MAINTAINED AT 100 F - 120 F AT ALL TIMES.
Location: Restroom
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: ALSO ENSURE THAT SOAP AND PAPER TOWEL DISPENSERS ARE CLEANED AND SANITIZED ROUTINELY.
Location: Kitchen
Equipment: Hand sink
- 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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
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 FOR CHLORINE EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE.
Location: Cook line
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING RUBBER BANDS ON BOTH ARMS WHILE PREPARING FOOD--REMOVE.
- 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: Walk-in cooler
- 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES IN WALK-IN-COOLER.KEEP ALL SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER LOCATION.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
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.
Location: Dumpster area
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: FIRE SUPPRESSION SYSTEM RED TAG DEFICIENCY; CONTACT PROFESSIONAL SERVICE PROVIDER TO HAVE DEFICIENCY CORRECTED BY PROPER SERVICE, INSPECTION AND RE-TAGGING OF SYSTEM (KOORESEN IS SCHEDULED TO SERVICE DEFICIENCY ON 9/4/12 AT 4:00 AM).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Kitchen
- 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 BURGER/PATTY AND FRY STATION HOOD SYSTEMS INTERIOR AND EXTERIOR SURFACES (INCLUDING FILTERS).
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS MUST BE REPAIR WITH ALL NEW FLOORS AND/OR RESURFACES AND REGROUTED TO ENSURE THAT ALL FLOOR SURFACES ARE SOUND, SMOOTH AND EASILY CLEANABLE.***PROVIDE PLAN OF ACTION FOR FLOOR REPAIRS ON RECHECK INSPECTION DATE***
Location: Service counter
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN AND FRONT SERVICE COUNTER FLOORS (INCLUDING FLOOR DRAINS & DRAIN PIPING). IMPROVEMENTS ARE GREATLY NEEDED!
Location: Service counter
- 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 THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in cooler
- 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 THERMOMETERS AT WALK-IN-COOLER AND WALK-IN-FREEZER.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE OR RESURFACE RUSTED WALK-IN-COOLER SHELVING.
Location: Walk-in cooler
Equipment: Metal shelving
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL 2-BAY PREP SINK FAUCE HEAD SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER LOCATION SHELVING.
Location: Dry storage
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL DRY STORAGE SHELVING AND FRONT CASHIER LOCATION SHELVING.
Location: Service counter
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN ICE MACHINE.
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 ALL LEAKS AT MOP SINK.
Location: Kitchen (back)
Equipment: Mop sink
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08/31/2012 | Routine |
- 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.
Location: Kitchen
Equipment: Prep table
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07/05/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BURGER KING #838, 3401 W 16TH ST, Indianapolis, IN »