BURGER KING #858, 3650 S KEYSTONE AVE, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: BURGER KING #858
Type: Restaurant
Address: 3650 S KEYSTONE AVE, Indianapolis, IN 46227
County: Marion
License #: 204238
Smoking: Smoke Free
Total inspections: 20
Last inspection: 08/19/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 08/19/2014Non-Illness Complaint
  • Ceasing operations (corrected on site)
    Facility did not cease operations during emergency health hazard as outlined in 410 IAC 7-24-109.
    Correction: Facility shall cease operations during emergency as outlined in section 109.
    Comments: CLOSED DUE TO NO HOT WATER.
  • Hot water/capacity (corrected)
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: ESTABLISHMENT DOES NOT HAVE HOT WATER AT THIS TIME. ENSURE HOT WATER HEATER IS REPAIRED OR NECCESSARY REPAIRS ARE MADE.
    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: ESTABLISHMENT DOES NOT HAVE HOT WATER.
    Location: Kitchen
    Equipment: Hand sink
  • 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: ESTABLISHMENT DOES NOT HAVE HOT WATER.
    Equipment: Hand sink
 06/05/2014Recheck
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER DAMAGED CEILING TILES NEED REPLACED IN KITCHEN AND DINING ROOM. AT RECHECK MANAGER STATED ROOF IS TO BE REPAIRED/REPLACED. ENSURE CEILING TILES ARE REPLACED AFTER ROOF IS CORRECTED OF DEFECTS.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER DAMAGED CEILING TILES NEED REPLACED IN KITCHEN AND DINING ROOM. AT RECHECK MANAGER STATED ROOF IS TO BE REPAIRED/REPLACED. ENSURE CEILING TILES ARE REPLACED AFTER ROOF IS CORRECTED OF DEFECTS.
    Location: Dining room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
    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: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS 3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER.9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LID AND INTERIOR OF SALAD COOLER. SOILED. 2. CLEAN PHU UNITS. HEAVILY SOILED. CONTINUE CLEANING ON FRIED FOOD SIDE OF PHU'S.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LID AND INTERIOR OF SALAD COOLER. SOILED. 2. CLEAN PHU UNITS. HEAVILY SOILED. CONTINUE CLEANING ON FRIED FOOD SIDE OF PHU'S.
    Location: Kitchen
 06/05/2014Recheck
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER DAMAGED CEILING TILES NEED REPLACED IN KITCHEN AND DINING ROOM. AT RECHECK MANAGER STATED ROOF IS TO BE REPAIRED/REPLACED. ENSURE CEILING TILES ARE REPLACED AFTER ROOF IS CORRECTED OF DEFECTS.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER DAMAGED CEILING TILES NEED REPLACED IN KITCHEN AND DINING ROOM. AT RECHECK MANAGER STATED ROOF IS TO BE REPAIRED/REPLACED. ENSURE CEILING TILES ARE REPLACED AFTER ROOF IS CORRECTED OF DEFECTS.
    Location: Dining room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
    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: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS (CONTINUE CLEANING)3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. (NOT CORRECTED) 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. (NOT CORRECTED)6. UNDER ICEE MACHINE. (NOT CORRECTED)7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. (NOT CORRECTED)9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED. (NOT CORRECTED)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ENSURE PHU UNIT IS REPAIRED TO MAINTAIN PROPER TEMPERATURE FOR HOT HOLDING FOODS. HOT FOODS MUST BE HELD ABOVE 135 DEGREES F.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LID AND INTERIOR OF SALAD COOLER. SOILED. 2. CLEAN PHU UNITS. HEAVILY SOILED. CONTINUE CLEANING ON FRIED FOOD SIDE OF PHU'S.
    Location: Kitchen
    Equipment: Cold top
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LID AND INTERIOR OF SALAD COOLER. SOILED. 2. CLEAN PHU UNITS. HEAVILY SOILED. CONTINUE CLEANING ON FRIED FOOD SIDE OF PHU'S.
    Location: Kitchen
 05/29/2014Recheck
  • Smoking distance signage (corrected on site)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: NO SIGN ON NORTH ENTRANCE OF ESTABLISHMENT. PROVIDED SIGN.
  • Hot holding (corrected on site)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: CHICKEN PATTY AND CHICKEN NUGGETS ARE NOT HOLDING PROPER TEMPERATURE. ENSURE UNIT IS WORKING PROPERLY. MANAGER STATED PHU HAS BEEN WORKED ON RECENTLY. ENSURE HOT FOODS ARE HELD ABOVE 135 DEGREES F.
    Location: Kitchen
    Equipment: -
  • 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: BLUE CHEESE IN COLD TOP IN ORIGINAL CONTAINER. PLACE IN COLD TOP PAN TO ENSURE TEMPERATURE IS CONTROLLED.
    Location: Kitchen
    Equipment: Cold top
  • 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.
    Comments: MANAGER ON COOKSLINE HANDLING/PREPARING FOOD. ANY EMPLOYEE ON COOKSLINE MUST WEAR A HAIR RESTRAINT, REGARDLESS OF EMPLOYMENT STATUS.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER DAMAGED CEILING TILES NEED REPLACED IN KITCHEN AND DINING ROOM.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WATER DAMAGED CEILING TILES NEED REPLACED IN KITCHEN AND DINING ROOM.
    Location: Dining room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN FLOOR AND/OR CEILING IN THE FOLLOWING AREAS,1. AROUND WATER HEATER, SODA SYRUP AND OIL RECYCLER. 2. UNDER DEEP FRYERS3. IN WALK IN COOLER, AROUND EDGES OF COOLER, BEHIND SHELVING, IN FRONT OF FREEZER DOOR. 4. FLOOR UNDER VEGETABLE PREP SINK. 5. UNDER DRIVE THRU BEVERAGE STATION. DRAIN IS HEAVILY SOILED. 6. UNDER ICEE MACHINE. 7. CLEAN FLOOR IN CREW ROOM. 8. CLEAN CEILING AND FAN GUARDS IN WALK IN COOLER. 9. CLEAN INTAKE VENT OUTSIDE CREW ROOM. HEAVILY DUSTY/SOILED.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: ENSURE PHU UNIT IS REPAIRED TO MAINTAIN PROPER TEMPERATURE FOR HOT HOLDING FOODS. HOT FOODS MUST BE HELD ABOVE 135 DEGREES F.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN LID AND INTERIOR OF SALAD COOLER. SOILED. 2. CLEAN PHU UNITS. HEAVILY SOILED.
    Location: Kitchen
    Equipment: Cold top
 05/22/2014Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two cartons of liquid eggs sitting out at room temperature at 55 deg. F. Do not sit out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > UNABLE TO CHECK DUE TO TIME OF DAY, WILL CHECK AT TIME OF NEXT RE CHECK ON 10-09-13.
    Location: Kitchen
  • 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: 1. Pack of ham and cheese not clearly marked to identify a 4 hour discard time. Mark cheese and ham. NOTE > UNABLE TO CHECK DUE TO TIME OF DAY, WILL CHECK AT TIME OF NEXT RE CHECK ON 10-09-13
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of oven cleaner on top of ice machine. Remove, Store in approved manner away from food and dry stock items.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Wash hands at approved hand sink before handling food.
  • 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: 1. Employee drink in kitchen area missing a lid and straw. Provide lid and straw.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by three bay sink soiled. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at hand sink before putting on gloves to handle food. Wash hands at hand sink with soap and water before putting on gloves to handle food.
  • 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: 1. Wet mop not hung up. Hang up to dry between use.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. Back door open. Keep door closed.
    Location: Back room
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Outside dumpster concrete pad soiled. Clean.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Metal floor in poor repair inside of walk in cooler. Foor is comming up at joint between metal foor sections. Repair.
    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.
    Comments: 1. Floor space soiled in following areas. a. Below three bay sink area. CORRECTED b. Below metal shelving by three bay sink. CORRECTED c. Inside of walk in cooler. NOTE > WATER COMMING UP FROM FLOOR. REPAIR ANY LEAKS IF NEEDED. d. Floor space throuthout dry stock CORRECTED e. Floor space below deep fry units. CORRECTED NOTE > CLEAN ALL SOIELD FLOOR SPACE NOTED ABOVE.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of small reach in cooler on front line. Provide.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of onions on floor of dry stock room.Remove and store in approved manner.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of onions on floor of dry stock room.Remove and store in approved manner.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Lid to small cold top cooler soiled. Clean. CORRECTED 2. Top of frozen drink machine soiled. Clean. CORRECTED
    Location: Kitchen
    Equipment: -
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Small baking oven soiled. Clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by three bay sink. Provide. ( PLACE TOWELS IN DISPENCER )
    Location: Kitchen
    Equipment: Hand 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: 1. Cold water faucet will not shut off at three bay sink. Repair.
    Location: Kitchen
    Equipment: 3-bay
 11/13/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two cartons of liquid eggs sitting out at room temperature at 55 deg. F. Do not sit out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > UNABLE TO CHECK DUE TO TIME OF DAY, WILL CHECK AT TIME OF NEXT RE CHECK ON 10-09-13.
    Location: Kitchen
  • 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: 1. Pack of ham and cheese not clearly marked to identify a 4 hour discard time. Mark cheese and ham. NOTE > UNABLE TO CHECK DUE TO TIME OF DAY, WILL CHECK AT TIME OF NEXT RE CHECK ON 10-09-13
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of oven cleaner on top of ice machine. Remove, Store in approved manner away from food and dry stock items.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Wash hands at approved hand sink before handling food.
  • 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: 1. Employee drink in kitchen area missing a lid and straw. Provide lid and straw.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by three bay sink soiled. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at hand sink before putting on gloves to handle food. Wash hands at hand sink with soap and water before putting on gloves to handle food.
  • 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: 1. Wet mop not hung up. Hang up to dry between use.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. Back door open. Keep door closed.
    Location: Back room
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Outside dumpster concrete pad soiled. Clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Metal floor in poor repair inside of walk in cooler. Foor is comming up at joint between metal foor sections. Repair.
    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: 1. Floor space soiled in following areas. a. Below three bay sink area. CORRECTED b. Below metal shelving by three bay sink. CORRECTED c. Inside of walk in cooler. NOTE > WATER COMMING UP FROM FLOOR. REPAIR ANY LEAKS IF NEEDED. d. Floor space throuthout dry stock CORRECTED e. Floor space below deep fry units. CORRECTED NOTE > CLEAN ALL SOIELD FLOOR SPACE NOTED ABOVE.
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of small reach in cooler on front line. Provide.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of onions on floor of dry stock room.Remove and store in approved manner.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of onions on floor of dry stock room.Remove and store in approved manner.
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Lid to small cold top cooler soiled. Clean. CORRECTED 2. Top of frozen drink machine soiled. Clean. CORRECTED
    Location: Kitchen
    Equipment: -
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Small baking oven soiled. Clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by three bay sink. Provide. ( PLACE TOWELS IN DISPENCER )
    Location: Kitchen
    Equipment: Hand 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: 1. Cold water faucet will not shut off at three bay sink. Repair.
    Location: Kitchen
    Equipment: 3-bay
 10/16/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two cartons of liquid eggs sitting out at room temperature at 55 deg. F. Do not sit out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > UNABLE TO CHECK DUE TO TIME OF DAY, WILL CHECK AT TIME OF NEXT RE CHECK ON 10-09-13.
    Location: Kitchen
  • 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: 1. Pack of ham and cheese not clearly marked to identify a 4 hour discard time. Mark cheese and ham. NOTE > UNABLE TO CHECK DUE TO TIME OF DAY, WILL CHECK AT TIME OF NEXT RE CHECK ON 10-09-13
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of oven cleaner on top of ice machine. Remove, Store in approved manner away from food and dry stock items.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Wash hands at approved hand sink before handling food.
  • 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: 1. Employee drink in kitchen area missing a lid and straw. Provide lid and straw.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by three bay sink soiled. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at hand sink before putting on gloves to handle food. Wash hands at hand sink with soap and water before putting on gloves to handle food.
  • 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: 1. Wet mop not hung up. Hang up to dry between use.
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. Back door open. Keep door closed.
    Location: Back room
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Outside dumpster concrete pad soiled. Clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Metal floor in poor repair inside of walk in cooler. Foor is comming up at joint between metal foor sections. Repair.
    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: 1. Floor space soiled in following areas. a. Below three bay sink area. CORRECTED b. Below metal shelving by three bay sink. CORRECTED c. Inside of walk in cooler. NOTE > WATER COMMING UP FROM FLOOR. REPAIR ANY LEAKS IF NEEDED. d. Floor space throuthout dry stock CORRECTED e. Floor space below deep fry units. NOTE > CLEAN ALL SOIELD FLOOR SPACE NOTED ABOVE.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of small reach in cooler on front line. Provide.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of onions on floor of dry stock room.Remove and store in approved manner.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of onions on floor of dry stock room.Remove and store in approved manner.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Lid to small cold top cooler soiled. Clean. CORRECTED 2. Top of frozen drink machine soiled. Clean.
    Location: Kitchen
    Equipment: -
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Small baking oven soiled. Clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by three bay sink. Provide. ( PLACE TOWELS IN DISPENCER )
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet will not shut off at three bay sink. Repair.
    Location: Kitchen
    Equipment: 3-bay
 10/09/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two cartons of liquid eggs sitting out at room temperature at 55 deg. F. Do not sit out at room temperature. Hold all cold foods at 41 deg. F. or below. NOTE > UNABLE TO CHECK DUE TO TIME OF DAY, WILL CHECK AT TIME OF NEXT RE CHECK ON 10-09-13.
    Location: Kitchen
  • Time vs. temperature
    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: 1. Pack of ham and cheese not clearly marked to identify a 4 hour discard time. Mark cheese and ham. NOTE > UNABLE TO CHECK DUE TO TIME OF DAY, WILL CHECK AT TIME OF NEXT RE CHECK ON 10-09-13
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of oven cleaner on top of ice machine. Remove, Store in approved manner away from food and dry stock items.
    Location: Kitchen
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Wash hands at approved hand sink before handling food.
  • 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: 1. Employee drink in kitchen area missing a lid and straw. Provide lid and straw.
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by three bay sink soiled. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at hand sink before putting on gloves to handle food. Wash hands at hand sink with soap and water before putting on gloves to handle food.
  • 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: 1. Wet mop not hung up. Hang up to dry between use.
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. Back door open. Keep door closed.
    Location: Back room
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Outside dumpster concrete pad soiled. Clean.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Metal floor in poor repair inside of walk in cooler. Foor is comming up at joint between metal foor sections. Repair.
    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: 1. Floor space soiled in following areas. a. Below three bay sink area. CORRECTED b. Below metal shelving by three bay sink. CORRECTED c. Inside of walk in cooler. NOTE > WATER COMMING UP FROM FLOOR. REPAIR ANY LEAKS IF NEEDED. d. Floor space throuthout dry stock CORRECTED e. Floor space below deep fry units. NOTE > CLEAN ALL SOIELD FLOOR SPACE NOTED ABOVE.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of small reach in cooler on front line. Provide.
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of onions on floor of dry stock room.Remove and store in approved manner.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving. 2. Bag of onions on floor of dry stock room.Remove and store in approved manner.
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Lid to small cold top cooler soiled. Clean. CORRECTED 2. Top of frozen drink machine soiled. Clean.
    Location: Kitchen
    Equipment: -
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Small baking oven soiled. Clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by three bay sink. Provide. ( PLACE TOWELS IN DISPENCER )
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet will not shut off at three bay sink. Repair.
    Location: Kitchen
    Equipment: 3-bay
 10/02/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two cartons of liquid eggs sitting out at room temperature at 55 deg. F. Do not sit out at room temperature. Hold all cold foods at 41 deg. F. or below.
    Location: Kitchen
  • Time vs. temperature
    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: 1. Pack of ham and cheese not clearly marked to identify a 4 hour discard time. Mark cheese and ham.
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Bottle of oven cleaner on top of ice machine. Remove, Store in approved manner away from food and dry stock items.
    Location: Kitchen
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands. Wash hands at approved hand sink before handling food.
  • Eating, drinking, smoking
    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: 1. Employee drink in kitchen area missing a lid and straw. Provide lid and straw.
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by three bay sink soiled. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands at hand sink before putting on gloves to handle food. Wash hands at hand sink with soap and water before putting on gloves to handle food.
  • 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: 1. Wet mop not hung up. Hang up to dry between use.
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. Back door open. Keep door closed.
    Location: Back room
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: 1. Outside dumpster area soiled / trash. Clean.
  • 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. Floor space soiled in following areas. a. Below three bay sink area. b. Below metal shelving by three bay sink. c. Inside of walk in cooler. d. Floor space throuthout dry stock area. e. Floor space below deep fry units. NOTE > CLEAN ALL SOIELD FLOOR SPACE NOTED ABOVE.
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Thermometer misisng inside of small reach in cooler on front line. Provide.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Lid to small cold top cooler soiled. Clean. 2. Top of frozen coke machine soiled. Clean.
    Location: Kitchen
    Equipment: -
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Small baking oven soiled. Clean.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink by three bay sink. Provide.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet will not shut off at three bay sink. Repair.
    Location: Kitchen
    Equipment: 3-bay
 09/25/2013Routine
No violation noted during this evaluation. 09/25/2013Non-Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: BACON SITTING AT 58 DEGREES FAHRENHEIT ON PREP TABLE BY FRYERS. MAINTAIN BACON AT 41 DEGREES FAHRENEHEIT OR BELOW. PROVIDE LID FOR CONTAINER.
    Location: Cook line
    Equipment: Prep table
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: EMPLOYEE LEFT COOK LINE AND WENT TO WALK-IN COOLER WITH GLOVES ON. EMPLOYEE RETURNED TO THE COOK LINE IN THE SAME PAIR OF GLOVES. GLOVES SHOULD HAVE BEEN DISCARDED, HANDS WASHED AND NEW GLOVES PUT ON PRIOR TO COMING BACK TO THE COOKLINE. DISCUSSED WALK-IN COOLER DOOR HANDLE.
  • 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
    Equipment: Wire shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. METAL AND WOOD SHELVING UNITS ARE COLLAPSING AND NOT MAINTAINING A CLEARANCE HEIGHT OF AT LEAST 6 INCHES FOR FOOD AND FOOD RELATED ITEMS. REPAIR OR REPLACE SHELVES. 2. REPAIR OR REPLACE SHELF IN DRINK COOLER. 3. INTERIOR DOOR OF REACH-IN FREEZER ON COOKLINE IS CRACKED. REPLACE OR REPAIR.
    Location: Back room
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. METAL AND WOOD SHELVING UNITS ARE COLLAPSING AND NOT MAINTAINING A CLEARANCE HEIGHT OF AT LEAST 6 INCHES FOR FOOD AND FOOD RELATED ITEMS. REPAIR OR REPLACE SHELVES. 2. REPAIR OR REPLACE SHELF IN DRINK COOLER. 3. INTERIOR DOOR OF REACH-IN FREEZER ON COOKLINE IS CRACKED. REPLACE OR REPAIR.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. METAL AND WOOD SHELVING UNITS ARE COLLAPSING AND NOT MAINTAINING A CLEARANCE HEIGHT OF AT LEAST 6 INCHES FOR FOOD AND FOOD RELATED ITEMS. REPAIR OR REPLACE SHELVES. 2. REPAIR OR REPLACE SHELF IN DRINK COOLER. 3. INTERIOR DOOR OF REACH-IN FREEZER ON COOKLINE IS CRACKED. REPLACE OR REPAIR.
    Location: Cook line
    Equipment: reach in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BOXES OF FROZEN FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE FOOD ITEMS AT LEAST 6 INCHES AND MAINTAIN. 2. ICE BIN UNDERNEATH PREP TABLE AT DRINK COOLER HAS NO LID. FOOD FROM PREP TABLE IS CONTAMINATING ICE. PROVIDE LID.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BOXES OF FROZEN FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE FOOD ITEMS AT LEAST 6 INCHES AND MAINTAIN. 2. ICE BIN UNDERNEATH PREP TABLE AT DRINK COOLER HAS NO LID. FOOD FROM PREP TABLE IS CONTAMINATING ICE. PROVIDE LID.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK-IN COOLER AND WALK-IN FREEZER FLOORS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EQUIPMENT THROUGHOUT KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK-IN COOLER AND WALK-IN FREEZER FLOORS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EQUIPMENT THROUGHOUT KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK-IN COOLER AND WALK-IN FREEZER FLOORS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EQUIPMENT THROUGHOUT KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Three bay area
    Equipment: Hand sink
  • 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: ELEVATE FOOD RELATED ITEMS 6 INCHES.
    Location: Back room
  • 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: FLOORS AND WALLS SOILED THROUGHOUT KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • 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: Kitchen
    Equipment: Walk in freezer
  • 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: Kitchen
    Equipment: Reach in cooler
 06/25/2013Non-Illness Complaint 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: BACON SITTING AT 58 DEGREES FAHRENHEIT ON PREP TABLE BY FRYERS. MAINTAIN BACON AT 41 DEGREES FAHRENEHEIT OR BELOW. PROVIDE LID FOR CONTAINER.
    Location: Cook line
    Equipment: Prep table
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: EMPLOYEE LEFT COOK LINE AND WENT TO WALK-IN COOLER WITH GLOVES ON. EMPLOYEE RETURNED TO THE COOK LINE IN THE SAME PAIR OF GLOVES. GLOVES SHOULD HAVE BEEN DISCARDED, HANDS WASHED AND NEW GLOVES PUT ON PRIOR TO COMING BACK TO THE COOKLINE. DISCUSSED WALK-IN COOLER DOOR HANDLE.
  • 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
    Equipment: Wire shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. METAL AND WOOD SHELVING UNITS ARE COLLAPSING AND NOT MAINTAINING A CLEARANCE HEIGHT OF AT LEAST 6 INCHES FOR FOOD AND FOOD RELATED ITEMS. REPAIR OR REPLACE SHELVES. 2. REPAIR OR REPLACE SHELF IN DRINK COOLER. 3. INTERIOR DOOR OF REACH-IN FREEZER ON COOKLINE IS CRACKED. REPLACE OR REPAIR.
    Location: Back room
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. METAL AND WOOD SHELVING UNITS ARE COLLAPSING AND NOT MAINTAINING A CLEARANCE HEIGHT OF AT LEAST 6 INCHES FOR FOOD AND FOOD RELATED ITEMS. REPAIR OR REPLACE SHELVES. 2. REPAIR OR REPLACE SHELF IN DRINK COOLER. 3. INTERIOR DOOR OF REACH-IN FREEZER ON COOKLINE IS CRACKED. REPLACE OR REPAIR.
    Location: Kitchen
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. METAL AND WOOD SHELVING UNITS ARE COLLAPSING AND NOT MAINTAINING A CLEARANCE HEIGHT OF AT LEAST 6 INCHES FOR FOOD AND FOOD RELATED ITEMS. REPAIR OR REPLACE SHELVES. 2. REPAIR OR REPLACE SHELF IN DRINK COOLER. 3. INTERIOR DOOR OF REACH-IN FREEZER ON COOKLINE IS CRACKED. REPLACE OR REPAIR.
    Location: Cook line
    Equipment: reach in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BOXES OF FROZEN FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE FOOD ITEMS AT LEAST 6 INCHES AND MAINTAIN. 2. ICE BIN UNDERNEATH PREP TABLE AT DRINK COOLER HAS NO LID. FOOD FROM PREP TABLE IS CONTAMINATING ICE. PROVIDE LID.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. BOXES OF FROZEN FOOD STORED ON FLOOR IN WALK-IN FREEZER. ELEVATE FOOD ITEMS AT LEAST 6 INCHES AND MAINTAIN. 2. ICE BIN UNDERNEATH PREP TABLE AT DRINK COOLER HAS NO LID. FOOD FROM PREP TABLE IS CONTAMINATING ICE. PROVIDE LID.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK-IN COOLER AND WALK-IN FREEZER FLOORS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EQUIPMENT THROUGHOUT KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK-IN COOLER AND WALK-IN FREEZER FLOORS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EQUIPMENT THROUGHOUT KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WALK-IN COOLER AND WALK-IN FREEZER FLOORS SOILED. CLEAN, SANITIZE AND MAINTAIN. 2. EQUIPMENT THROUGHOUT KITCHEN IS SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Three bay area
    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: ELEVATE FOOD RELATED ITEMS 6 INCHES.
    Location: Back room
  • 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: FLOORS AND WALLS SOILED THROUGHOUT KITCHEN. CLEAN, SANITIZE AND MAINTAIN.
    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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Location: Kitchen
    Equipment: Reach in cooler
 06/06/2013Non-Illness Complaint
No violation noted during this evaluation. 06/04/2013Non-Illness Complaint
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: EMPLOYEE LEFT SANDWICH MAKE AREA WITH GLOVES ON AND WENT TO THE SMALL FREEZER TO PUT MORE BURGER PATTIES IN THE GRILL. EMPLOYEE DID NOT WASH HANDS AND CHANGE GLOVES BEFORE COMING BACK TO THE SANDWICH MAKE AREA. GLOVES ARE FOR ONE TASK ONLY AND SHOULD HAVE BEEN REMOVED AND CHANGED PRIOR TO COMING BACK TO THE INITIAL TASK. MONITOR EMPLOYEES AND TRAIN AS NEEDED.
  • Air dry (equipment and/or utensil(s)) (corrected)
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: STACK CLEANED AND SANITIZED DISHES IN A MANNER THAT FACILITATES AIR DRYING OF EQUIPMENT SURFACES. DO NOT STACK INSIDE OF EACH OTHER.
    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: FLOOR IN FRONT OF DRINK STATION AND CONDIMENT BAR ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DRINK STATION AND CONDIMENT BAR AREA ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Sales floor
 05/23/2013Recheck
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: EMPLOYEE LEFT SANDWICH MAKE AREA WITH GLOVES ON AND WENT TO THE SMALL FREEZER TO PUT MORE BURGER PATTIES IN THE GRILL. EMPLOYEE DID NOT WASH HANDS AND CHANGE GLOVES BEFORE COMING BACK TO THE SANDWICH MAKE AREA. GLOVES ARE FOR ONE TASK ONLY AND SHOULD HAVE BEEN REMOVED AND CHANGED PRIOR TO COMING BACK TO THE INITIAL TASK. MONITOR EMPLOYEES AND TRAIN AS NEEDED.
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: STACK CLEANED AND SANITIZED DISHES IN A MANNER THAT FACILITATES AIR DRYING OF EQUIPMENT SURFACES. DO NOT STACK INSIDE OF EACH OTHER.
    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: FLOOR IN FRONT OF DRINK STATION AND CONDIMENT BAR ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: DRINK STATION AND CONDIMENT BAR AREA ARE SOILED. CLEAN, SANITIZE AND MAINTAIN.
    Location: Sales floor
 05/15/2013Routine
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE SOAP AT NEW HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT NEW HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
 11/27/2012Recheck
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PROVIDE HAND SINK IN FRONT OF KITCHEN, PROVIDING HOT AND COLD WATER.ENSURE SOAP AND PAPERTOWELS ARE PROVIDED. PROVIDE TRASH CAN FOR DISPOSING OF PAPER TOWELS.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: KEEP HAND SINK CLEAN AND FREE OF FOOD DEBRIS.
    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: WALK IN COOLER FLOOR NEEDS CLEANED.
    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 THERMOMETER FOR WALK IN COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN GREEN SHELVES AND DUNAGE RACK IN WALK IN COOLER. 2. CLEAN PRODUCT HOLDING UNITS (PHU).
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN GREEN SHELVES AND DUNAGE RACK IN WALK IN COOLER. 2. CLEAN PRODUCT HOLDING UNITS (PHU).
    Location: Walk-in cooler
    Equipment: Dunage racks
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN GREEN SHELVES AND DUNAGE RACK IN WALK IN COOLER. 2. CLEAN PRODUCT HOLDING UNITS (PHU).
    Location: Kitchen
    Equipment: Warming drawers
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: PROVIDE SOAP AT NEW HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE PAPERTOWELS AT NEW HAND SINK.
    Location: Kitchen
    Equipment: Hand sink
 11/09/2012Recheck
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PROVIDE HAND SINK IN FRONT OF KITCHEN, PROVIDING HOT AND COLD WATER.ENSURE SOAP AND PAPERTOWELS ARE PROVIDED. PROVIDE TRASH CAN FOR DISPOSING OF PAPER TOWELS.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: KEEP HAND SINK CLEAN AND FREE OF FOOD DEBRIS.
    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: WALK IN COOLER FLOOR NEEDS CLEANED.
    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 THERMOMETER FOR WALK IN COOLER.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN GREEN SHELVES AND DUNAGE RACK IN WALK IN COOLER. 2. CLEAN PRODUCT HOLDING UNITS (PHU).
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN GREEN SHELVES AND DUNAGE RACK IN WALK IN COOLER. 2. CLEAN PRODUCT HOLDING UNITS (PHU).
    Location: Walk-in cooler
    Equipment: Dunage racks
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CLEAN GREEN SHELVES AND DUNAGE RACK IN WALK IN COOLER. 2. CLEAN PRODUCT HOLDING UNITS (PHU).
    Location: Kitchen
    Equipment: Warming drawers
 10/12/2012Routine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SELF CLOSURE ON WALK IN COOLER DOOR IS NOT WORKING PROPERLY. REPAIR OR REPLACE TO ENSURE DOOR IS CLOSING SECURELY TO MAINTAIN PROPER TEMPERATURE.
    Location: Kitchen
    Equipment: 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 THERMOMETER IN WALK IN COOLER.
    Location: Walk-in cooler
 07/05/2012Pre-Licensing

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