- Drying mop(s) (corrected on site)
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: HANG UP ONE DAMP MOP --- AFTER USE. -- CORRECTED --OK'D.
- 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 UNDER THE DRIVE--THRU EQUIPMENT AS NEEDED.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: KEEP ICE MACHINE SCOOP HANDLE UP AND OUT OF ICE BETWEEN USE -- TO AVOID TOUCHING ICE.
Location: Kitchen
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AT LEAST 2 OR 3 PHU UNITS ON THE SOUTH SIDE OF SANDWICH MAKE STATION.
Location: Cook line
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06/16/2014 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER WIPING CLOTH WATER HAD TO BE CHANGED -- CORRECTED ON SITE -- OK'D.
Location: Kitchen
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: CLEAN AND RESURFACE AND/OR PAINT THE CEILING AREA ABOVE THE WATER HEATER.
Location: Back room
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE INSIDE--LOWER AREA OF THE LEFT FRYER.
Location: Cook line
Equipment: Deep fryer
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09/20/2013 | 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: THE SMOOTHIE REACH--IN COOLER MEASURED 44 DEGREES. MAINTAIN AT OR BELOW 41 F.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: ONE CARDBOARD BOX AND A COUPLE SMALL ITEMS ON TOP OF THE WATER HEATER SHOULD BE REMOVED. KEEP AREA FREE OF OBJECTS.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 2 HEAT LAMP BULBS OVER FRIES BURNED OUT -- REPLACE AS NEEDED.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: ONE BOTTOM UTENSIL SHELF MADE OF PARTICLE BOARD SHOULD BE REPLACED WITH A WATER RESISTANT MATERIAL.
Location: Kitchen
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03/11/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE SMOOTHIE REACH--IN COOLER MEASURED 44 DEGREES. MAINTAIN AT OR BELOW 41 F.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: ONE CARDBOARD BOX AND A COUPLE SMALL ITEMS ON TOP OF THE WATER HEATER SHOULD BE REMOVED. KEEP AREA FREE OF OBJECTS.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 2 HEAT LAMP BULBS OVER FRIES BURNED OUT -- REPLACE AS NEEDED.
Location: Cook line
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: ONE BOTTOM UTENSIL SHELF MADE OF PARTICLE BOARD SHOULD BE REPLACED WITH A WATER RESISTANT MATERIAL.
Location: Kitchen
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03/04/2013 | Routine |
- Drying mop(s) (corrected on site)
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 SETTING IN DIRTY WATER --- WAS CORRECTED --- HANG UP BETWEEN USE.
Location: Back room
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: REFILL SOAP AT MEN'S ROOM HAND SINK. --- CORRECTED -- OK.
Location: Mens restroom
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08/23/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: ONE BUCKET OF SANITIZER (BLEACH) WATER AROUND COOK--LINE WAS TOO STRONG BUT WAS REMIXED -- CORRECTED -- OK.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN INSIDE THE LOWER CABINET AREA OF THE FRYERS.
Location: Cook line
Equipment: Deep fryer
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07/19/2012 | Pre-Licensing |
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