- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: MANAGER NOT WEARING HAIR RESTRAINT. ALL EMPLOYEES THAT HANDLE FOOD SHALL WEAR A HAIR RESTRAINT.
|
09/09/2014 | Non-Illness Complaint |
- 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: Re- attach the ceiling vent cover in the kitchen.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the inside ceiling of the microwave oven.2. Clean the soiled openings of the DUKE warmer.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the inside ceiling of the microwave oven.2. Clean the soiled openings of the DUKE warmer.
|
08/12/2014 | Recheck |
- 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: Re- attach the ceiling vent cover in the kitchen.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the inside ceiling of the microwave oven.2. Clean the soiled openings of the DUKE warmer.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean the inside ceiling of the microwave oven.2. Clean the soiled openings of the DUKE warmer.
|
08/05/2014 | Routine |
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 2-bay sink is not fixed and sealed to the wall. Resecure and seal sink to the wall.
Location: Kitchen (back)
Equipment: 2-bay
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No hand soap provided in the womens restroom.
Location: Restroom
Equipment: Hand sink
|
01/30/2014 | 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.
Comments: Employee drink stored on the kitchen prep table. Keep employee beverages awaly from food storage, service and prep areas.
Location: Prep area
Equipment: Prep table
- 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) Box of single service lids stored on the floor in the dry storage room. Store single service items at least 6 inches above the floor. 2) Single service french fry containers observed soiled with cooking oil. Store containers in a manner that prevents contamination.
Location: Dry storage
- 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) Box of single service lids stored on the floor in the dry storage room. Store single service items at least 6 inches above the floor. 2) Single service french fry containers observed soiled with cooking oil. Store containers in a manner that prevents contamination.
Location: Kitchen
- 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: Thermometer in the walk in cooler is damaged and non-functioning. Replace thermometer in the walk in cooler.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Grease build up on the corner of the deep fryer hood which is dripping on to the floor. Clean and sanitize the fryer hood and the floor.
Location: Kitchen
Equipment: Deep fryer
- 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: Nozzle on the soda machine observed soiled.
Location: Dining room
Equipment: Soda machine
|
08/13/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CARTON OF LIQUID EGGS ON THE COUNTER AT THE PREP AREA MEASURED 60 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. PLACE PRODUCT IN COOLER UNIT WHEN NOT IN USE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE.
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: COVERED EMPLOYEE DRINK OBSERVED ON THE SHELVING ABOVE SINGLE-SERVICE FOOD CONTAINERS IN THE DRY STORAGE AREA NEAR THE TWO-COMPARTMENT PREP SINK. DRINKS MUST BE STORED BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dry storage
- Storage of Personal Items (corrected)
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: SWEATSHIRT OBSERVED STORED WITH LIDS ON SHELVING AT THE DRIVE-THRU. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STANDING WATER OBSERVED AROUND THE FLOOR DRAIN AT THE DRIVE-THRU DUE TO TILE/GROUT MISSING. REPAIR TO PREVENT STANDING WATER.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE CAMBRO DUNNAGE RACK HOLDING TOMATOES AND LETTUCE IN THE WALK-IN COOLER. CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Dunage racks
- 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: DRIED SODA SYRUP AND SPILLS OBSERVED ON THE UNDERSIDES OF BOTH SODA MACHINES (DRIVE-THRU AND DINING AREA). CLEAN AND SANITIZE.
Location: Prep area
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: DRIED SODA SYRUP AND SPILLS OBSERVED ON THE UNDERSIDES OF BOTH SODA MACHINES (DRIVE-THRU AND DINING AREA). CLEAN AND SANITIZE.
Location: Dining room
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER OBSERVED CONTINUOUSLY RUNNING FROM THE FAUCET ON THE TWO-COMPARTMENT PREP SINK. REPAIR TO SHUT OFF COMPLETELY.
Location: Prep area
Equipment: 2-bay
|
02/19/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CARTON OF LIQUID EGGS ON THE COUNTER AT THE PREP AREA MEASURED 60 DEGREES F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41 DEGREES F OR BELOW. PLACE PRODUCT IN COOLER UNIT WHEN NOT IN USE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE.
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: COVERED EMPLOYEE DRINK OBSERVED ON THE SHELVING ABOVE SINGLE-SERVICE FOOD CONTAINERS IN THE DRY STORAGE AREA NEAR THE TWO-COMPARTMENT PREP SINK. DRINKS MUST BE STORED BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Dry storage
- 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: SWEATSHIRT OBSERVED STORED WITH LIDS ON SHELVING AT THE DRIVE-THRU. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STANDING WATER OBSERVED AROUND THE FLOOR DRAIN AT THE DRIVE-THRU DUE TO TILE/GROUT MISSING. REPAIR TO PREVENT STANDING WATER.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: (1) GREASE BUILD-UP OBSERVED ON THE FLOOR UNDER THE GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) DUST BUILD-UP OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT INSIDE THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE CAMBRO DUNNAGE RACK HOLDING TOMATOES AND LETTUCE IN THE WALK-IN COOLER. CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Dunage racks
- 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: DRIED SODA SYRUP AND SPILLS OBSERVED ON THE UNDERSIDES OF BOTH SODA MACHINES (DRIVE-THRU AND DINING AREA). CLEAN AND SANITIZE.
Location: Prep area
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: DRIED SODA SYRUP AND SPILLS OBSERVED ON THE UNDERSIDES OF BOTH SODA MACHINES (DRIVE-THRU AND DINING AREA). CLEAN AND SANITIZE.
Location: Dining room
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER OBSERVED CONTINUOUSLY RUNNING FROM THE FAUCET ON THE TWO-COMPARTMENT PREP SINK. REPAIR TO SHUT OFF COMPLETELY.
Location: Prep area
Equipment: 2-bay
|
02/11/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PASTEURIZED LIQUID EGGS IN THE WALK-IN COOLER MEASURED 46 DEGREES F DUE TO THE UNIT NOT WORKING PROPERLY. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES F. REPAIR UNIT IMMEDIATELY TO HOLD FOOD PRODUCTS AT 41 DEGREES F OR BELOW.
Location: Walk-in cooler
- 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: OPENED BOTTLE OF WATER OBSERVED STORED ON THE SHELF ABOVE THE FOOD WRAP STATION TODAY. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CASE OF RAW BACON OBSERVED STORED ON TOP OF CONTAINERS OF COOKED BACON IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS ARE REQUIRED TO WEAR APPROVED HAIR RESTRAINTS WHEN PREPARING FOODS, INCLUDING MANAGERS.
- Storage of Personal Items (corrected)
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 DRINK BOTTLE OBSERVED STORED ON THE SHELVING ABOVE SLICED HAM IN THE WALK-IN COOLER. STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: TRASH OBSERVED OVERFLOWING OUT OF THE DUMPSTER ONTO THE DUMPSTER PAD. ENSURE TRASH IS REMOVED AT SUFFICIENT INTERVALS TO PREVENT OVERFLOW AND ATTRACTION OF PESTS.
Location: Dumpster area
- 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) PLASTIC SALAD CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING ABOVE THE SALAD COOLER ON THE PREP LINE. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.(2) SANDWICH CONTAINERS OBSERVED STORED FACE UP BETWEEN THE DUKE HOT HOLDING UNITS AND ON THE DRY STORAGE SHELVING NEAR THE TWO-COMPARTMENT SINK. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Prep area
- 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) PLASTIC SALAD CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING ABOVE THE SALAD COOLER ON THE PREP LINE. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.(2) SANDWICH CONTAINERS OBSERVED STORED FACE UP BETWEEN THE DUKE HOT HOLDING UNITS AND ON THE DRY STORAGE SHELVING NEAR THE TWO-COMPARTMENT SINK. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE BUILD-UP AND DEBRIS OBSERVED ON THE FLOORS UNDER AND BEHIND THE SOFT-SERVE MACHINE AND REACH-IN COOLER ON THE DRIVE-THRU SIDE OF THE PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS AND GREASE OBSERVED UNDER THE SHELVING AND GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE BUILD-UP AND DEBRIS OBSERVED ON THE FLOORS UNDER AND BEHIND THE SOFT-SERVE MACHINE AND REACH-IN COOLER ON THE DRIVE-THRU SIDE OF THE PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS AND GREASE OBSERVED UNDER THE SHELVING AND GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 46 DEGREES F. REPAIR UNIT IMMEDIATELY TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE SHELVING IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) FAUCET OF SPRAY HOSE ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING. REPAIR.(2) FAUCET OF TWO-COMPARTMENT PREP SINK OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) FAUCET OF SPRAY HOSE ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING. REPAIR.(2) FAUCET OF TWO-COMPARTMENT PREP SINK OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.
Equipment: 2-bay
|
08/31/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PASTEURIZED LIQUID EGGS IN THE WALK-IN COOLER MEASURED 46 DEGREES F DUE TO THE UNIT NOT WORKING PROPERLY. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 46 DEGREES F. REPAIR UNIT IMMEDIATELY TO HOLD FOOD PRODUCTS AT 41 DEGREES F OR BELOW.
Location: Walk-in cooler
- 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: UNCOVERED EMPLOYEE DRINK CUP OBSERVED STORED BETWEEN THE DUKE HOT HOLDING UNITS ON THE PREP LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CASE OF RAW BACON OBSERVED STORED ON TOP OF CONTAINERS OF COOKED BACON IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS ARE REQUIRED TO WEAR APPROVED HAIR RESTRAINTS WHEN PREPARING FOODS, INCLUDING MANAGERS.
- 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 DRINK BOTTLE OBSERVED STORED ON THE SHELVING ABOVE SLICED HAM IN THE WALK-IN COOLER. STORE PERSONAL FOOD AND DRINK SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Walk-in cooler
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Dumpster / pick up frequency (corrected)
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: TRASH OBSERVED OVERFLOWING OUT OF THE DUMPSTER ONTO THE DUMPSTER PAD. ENSURE TRASH IS REMOVED AT SUFFICIENT INTERVALS TO PREVENT OVERFLOW AND ATTRACTION OF PESTS.
Location: Dumpster area
- 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) PLASTIC SALAD CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING ABOVE THE SALAD COOLER ON THE PREP LINE. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.(2) SANDWICH CONTAINERS OBSERVED STORED FACE UP BETWEEN THE DUKE HOT HOLDING UNITS AND ON THE DRY STORAGE SHELVING NEAR THE TWO-COMPARTMENT SINK. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Prep area
- 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) PLASTIC SALAD CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING ABOVE THE SALAD COOLER ON THE PREP LINE. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.(2) SANDWICH CONTAINERS OBSERVED STORED FACE UP BETWEEN THE DUKE HOT HOLDING UNITS AND ON THE DRY STORAGE SHELVING NEAR THE TWO-COMPARTMENT SINK. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE BUILD-UP AND DEBRIS OBSERVED ON THE FLOORS UNDER AND BEHIND THE SOFT-SERVE MACHINE AND REACH-IN COOLER ON THE DRIVE-THRU SIDE OF THE PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS AND GREASE OBSERVED UNDER THE SHELVING AND GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE BUILD-UP AND DEBRIS OBSERVED ON THE FLOORS UNDER AND BEHIND THE SOFT-SERVE MACHINE AND REACH-IN COOLER ON THE DRIVE-THRU SIDE OF THE PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS AND GREASE OBSERVED UNDER THE SHELVING AND GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 46 DEGREES F. REPAIR UNIT IMMEDIATELY TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE SHELVING IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) FAUCET OF SPRAY HOSE ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING. REPAIR.(2) FAUCET OF TWO-COMPARTMENT PREP SINK OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) FAUCET OF SPRAY HOSE ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING. REPAIR.(2) FAUCET OF TWO-COMPARTMENT PREP SINK OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.
Equipment: 2-bay
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08/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: PASTEURIZED LIQUID EGGS IN THE WALK-IN COOLER MEASURED 52 DEGREES F DUE TO THE UNIT NOT WORKING PROPERLY. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 52 DEGREES F. REPAIR UNIT IMMEDIATELY TO HOLD FOOD PRODUCTS AT 41 DEGREES F OR BELOW. NOTE: MANAGER ON DUTY STATES SERVICE TECHNICIAN HAS BEEN CONTACTED.
Location: Walk-in cooler
- 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: UNCOVERED EMPLOYEE DRINK CUP OBSERVED STORED BETWEEN THE DUKE HOT HOLDING UNITS ON THE PREP LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CASE OF RAW BACON OBSERVED STORED ON TOP OF CONTAINERS OF COOKED BACON IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: ALL FOOD HANDLERS ARE REQUIRED TO WEAR APPROVED HAIR RESTRAINTS WHEN PREPARING FOODS, INCLUDING MANAGERS.
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE. KEEP LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Dumpster / pick up frequency
Trash not picked up at sufficient intervals.
Correction: Remove trash from premises at sufficient intervals.
Comments: TRASH OBSERVED OVERFLOWING OUT OF THE DUMPSTER ONTO THE DUMPSTER PAD. ENSURE TRASH IS REMOVED AT SUFFICIENT INTERVALS TO PREVENT OVERFLOW AND ATTRACTION OF PESTS.
Location: Dumpster area
- 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) PLASTIC SALAD CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING ABOVE THE SALAD COOLER ON THE PREP LINE. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.(2) SANDWICH CONTAINERS OBSERVED STORED FACE UP BETWEEN THE DUKE HOT HOLDING UNITS AND ON THE DRY STORAGE SHELVING NEAR THE TWO-COMPARTMENT SINK. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.
Location: Prep area
- 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) PLASTIC SALAD CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING ABOVE THE SALAD COOLER ON THE PREP LINE. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.(2) SANDWICH CONTAINERS OBSERVED STORED FACE UP BETWEEN THE DUKE HOT HOLDING UNITS AND ON THE DRY STORAGE SHELVING NEAR THE TWO-COMPARTMENT SINK. STORE CONTAINERS INVERTED TO PREVENT CONTAMINATION.
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: (1) EXCESSIVE BUILD-UP AND DEBRIS OBSERVED ON THE FLOORS UNDER AND BEHIND THE SOFT-SERVE MACHINE AND REACH-IN COOLER ON THE DRIVE-THRU SIDE OF THE PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS AND GREASE OBSERVED UNDER THE SHELVING AND GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: (1) EXCESSIVE BUILD-UP AND DEBRIS OBSERVED ON THE FLOORS UNDER AND BEHIND THE SOFT-SERVE MACHINE AND REACH-IN COOLER ON THE DRIVE-THRU SIDE OF THE PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.(2) EXCESSIVE DEBRIS AND GREASE OBSERVED UNDER THE SHELVING AND GREASE RECYCLER IN THE BACK DRY STORAGE AREA. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: AMBIENT AIR TEMPERATURE OF THE WALK-IN COOLER MEASURED 52 DEGREES F. REPAIR UNIT IMMEDIATELY TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW. NOTE: SERVICE TECHNICIAN HAS BEEN CALLED PER MANAGER ON DUTY.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: MOLD OBSERVED ON THE SHELVING IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
Location: Walk-in cooler
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) FAUCET OF SPRAY HOSE ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING. REPAIR.(2) FAUCET OF TWO-COMPARTMENT PREP SINK OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.
Location: Prep area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: (1) FAUCET OF SPRAY HOSE ON THE THREE-COMPARTMENT SINK OBSERVED LEAKING. REPAIR.(2) FAUCET OF TWO-COMPARTMENT PREP SINK OBSERVED CONTINUOUSLY RUNNING. REPAIR TO SHUT OFF COMPLETELY.
Equipment: 2-bay
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08/20/2012 | Routine |
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CARRY OUT WINDOWDrain under soda machine/ice bin is over flowingRepair
Location: Kitchen
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide a certificate from an instore manager
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINKFaucet leaks at mop sink - continually runsrepair
Location: Back room
Equipment: Mop sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP SINKWet mop stored head down in mop bucketinvert or hang to dry
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MOP SINKTile broken inside mop sink - repair7-23in process
Location: Back room
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07/23/2012 | Pre-Licensing Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: CARRY OUT WINDOWDrain under soda machine/ice bin is over flowingRepair
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide a certificate from an instore manager
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: MOP SINKFaucet leaks at mop sink - continually runsrepair
Location: Back room
Equipment: Mop sink
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP SINKWet mop stored head down in mop bucketinvert or hang to dry
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: MOP SINKTile broken inside mop sink - repair
Location: Back room
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07/09/2012 | Pre-Licensing |
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