- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF ALL PURPOSE CLEANER STORED ON PREP TABLE CLUTTERED WITH OTHER SINGLE USE ITEMS.STORE CLEANING PRODUCTS IN DESIGATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SWARM OF GNATS FLYING IN THE VICINITY OF THE MOP SINK. BOXES, TRASH, STORED IN FRONT. BUCKET, HOSE AND OTHER MISCELLANEOUS ITEMS STORED INSIDE MOP SINK.ELIMINATE GNAT ACTIVITY. KEEP AREA CLEAR OF DEBRIS TO PREVENT HARBORAGE AND BREEDING GROUNDS FOR GNATS. RECHECK 10/27: GNAT ACTIVITY MINIMIZED, BUT GNAT ACTIVITY REMAINS. PEST CONTROL SERVICE PROVIDED ON 10/20/2014 AND TODAY. TECHNICIAN WILL TREAT FACILITY EVERY WEEK UNTIL GNAT ACTIVITY HAS BEEN ELIMINATED. CONTINUE TO CLEAN AND SANITIZE ALL STICKY AND SOILED SURFACES AND KEEP FLOORS DRY, ESPECIALLY OVER NIGHT.RECHECK: 11/12: OBSERVED A FEW GNATS FLYING IN THE VICINITY OF THE MOP SINK AREA, BUT NONE OBSERVED IN ANY OTHER AREAS OF ESTABLISHMENT. ALTHOUGH, OBSERVED A ROACH CRAWLING ON THE WALL ABOVE MIXER. MANAGER STATED FACILITY TREATED MONTHLY FOR CONTROL OF INSECTS. INSTRUCTED MANAGER ON DUTY TO CALL PEST CONTROL SERVICE AND SCHEDULE WEEKLY UNTIL ROACH ACTIVITY HAS BEEN ELIMINATED. RECHECK INSPECTION SCHEDULED.
Location: Kitchen (back)
- 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: LINE COOK NOT WASHING HANDS IN BETWEEN GLOVE USE AND BEFORE PUTTING ON A FRESH SET.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE AND BEFORE PUTTING ON A NEW PAIR.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD EMPLOYEES PREPARING FOOD ON COOK LINE HEAVILY SOILED WITH RAW AND CAKED CHICKEN RESIDUES INCLUDING EXTERIOR/INTERIOR SURFACES ON REACH IN COOLER DOORS, 2.FOOD AND NON FOOD CONTACT SURFACES, PREP SURFACES AND COLD TOP COOLERS SOILED WITH FOOD DEBRIS AND CLUTTER IN BACK PREP AREA. 3. FOOD EMPLOYEE WORKING ON COOK LINE WIPED COUNTER TOP WITH TOWEL NOT SANITIZED. ENSURE SURFACES ARE CLEANED WITH TOWELS STORED IN SANITIZING SOLUTION TO PROPERLY SANITIZED FOOD CONTACT SURFACES AND PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK HEAVILY SOILED.MAINTAIN HAND SINKS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN PLACE SANITIZING SOLUTION PRESENT ON COOK LINE WHERE SIGNIFICANT RAW ANIMAL PREPARATION PERFORMED. FOOD EMPLOYEE WIPING SURFACES WITH WET TOWEL NOT SANITIZED TO PREVENT CROSS CONTAMINATION.SET UP IN PLACE SANITIZING SOLUTIONS TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED.
Location: Cook line
- 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 IN AREAS WHERE FLOOR TILES ARE DAMAGED. GROUT FLOORS WHERE NECESSARY. FILL IN ALL GAPS TO PREVENT STANDING WATER AND POSSIBLE BREEDING SITES FOR GNATS.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ENITRE FLOOR HEAVILY LITTERED WITH TRASH, FOOD DEBRIS, BUNS, STANDING WATER, FOOD SERVICE TRAYS, UTENSILS, BOXES, ON COOK LINE, BACK KITCHEN AREA AND UNDER EQUIPMENT. ALL FLOOR DRAINS HEAVILY SOILED WITH GREASE AND FOOD RESIDUES. SWEEP AND MOP FLOORS DAILY THROUGH OUT SHIFT TO KEEP CLEAN. MAINTAIN DRAINS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ENITRE FLOOR HEAVILY LITTERED WITH TRASH, FOOD DEBRIS, BUNS, STANDING WATER, FOOD SERVICE TRAYS, UTENSILS, BOXES, ON COOK LINE, BACK KITCHEN AREA AND UNDER EQUIPMENT. ALL FLOOR DRAINS HEAVILY SOILED WITH GREASE AND FOOD RESIDUES. SWEEP AND MOP FLOORS DAILY THROUGH OUT SHIFT TO KEEP CLEAN. MAINTAIN DRAINS IN A CLEAN CONDITION AT ALL TIMES.
Location: Service counter
- 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: BOXES OF LETTUCE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, OVEN SPLATTERED WITH FOOD SOIL. Corrected2. BULK FOOD CONTAINER OF SUGAR SOILED. NOT LABELED. Corrected.3. COUNTER TOP, CONDIMENT HOLDERS BEHIND SEVICE COUNTER NEAR ICE CREAM CONE DISPENSER SOILED WITH FOOD DEBRIS. 4, STORAGE SHELVING BELOW COUNTER TOPS SOILED ON BACK LINE.CLEAN AND SANITZE SURFACES DAILYRECHECK 10/27: STORAGE COMPARTMENTS AND INTERIOR STORAGE AREAS SOILED WITH SYRUP & FOOD DEPOSITS ON SURFACES BELOW COUNTER TOP AT SERVICE COUNTER.CONTINUE TO CLEAN AND SANITIZE SURFACES THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, OVEN SPLATTERED WITH FOOD SOIL. Corrected2. BULK FOOD CONTAINER OF SUGAR SOILED. NOT LABELED. Corrected.3. COUNTER TOP, CONDIMENT HOLDERS BEHIND SEVICE COUNTER NEAR ICE CREAM CONE DISPENSER SOILED WITH FOOD DEBRIS. 4, STORAGE SHELVING BELOW COUNTER TOPS SOILED ON BACK LINE.CLEAN AND SANITZE SURFACES DAILYRECHECK 10/27: STORAGE COMPARTMENTS AND INTERIOR STORAGE AREAS SOILED WITH SYRUP & FOOD DEPOSITS ON SURFACES BELOW COUNTER TOP AT SERVICE COUNTER.CONTINUE TO CLEAN AND SANITIZE SURFACES THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, OVEN SPLATTERED WITH FOOD SOIL. Corrected2. BULK FOOD CONTAINER OF SUGAR SOILED. NOT LABELED. Corrected.3. COUNTER TOP, CONDIMENT HOLDERS BEHIND SEVICE COUNTER NEAR ICE CREAM CONE DISPENSER SOILED WITH FOOD DEBRIS. 4, STORAGE SHELVING BELOW COUNTER TOPS SOILED ON BACK LINE.CLEAN AND SANITZE SURFACES DAILYRECHECK 10/27: STORAGE COMPARTMENTS AND INTERIOR STORAGE AREAS SOILED WITH SYRUP & FOOD DEPOSITS ON SURFACES BELOW COUNTER TOP AT SERVICE COUNTER.CONTINUE TO CLEAN AND SANITIZE SURFACES THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Service counter
- 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: INTERIOR/EXTERIOR ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT SERVICE COUNTER HAND SINK.
Location: Service counter
Equipment: Hand sink
|
11/12/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF ALL PURPOSE CLEANER STORED ON PREP TABLE CLUTTERED WITH OTHER SINGLE USE ITEMS.STORE CLEANING PRODUCTS IN DESIGATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SWARM OF GNATS FLYING IN THE VICINITY OF THE MOP SINK. BOXES, TRASH, STORED IN FRONT. BUCKET, HOSE AND OTHER MISCELLANEOUS ITEMS STORED INSIDE MOP SINK.ELIMINATE GNAT ACTIVITY. KEEP AREA CLEAR OF DEBRIS TO PREVENT HARBORAGE AND BREEDING GROUNDS FOR GNATS. RECHECK 10/27: GNAT ACTIVITY MINIMIZED, BUT GNAT ACTIVITY REMAINS. PEST CONTROL SERVICE PROVIDED ON 10/20/2014 AND TODAY. TECHNICIAN WILL TREAT FACILITY EVERY WEEK UNTIL GNAT ACTIVITY HAS BEEN ELIMINATED. CONTINUE TO CLEAN AND SANITIZE ALL STICKY AND SOILED SURFACES AND KEEP FLOORS DRY, ESPECIALLY OVER NIGHT.
Location: Kitchen (back)
- 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: LINE COOK NOT WASHING HANDS IN BETWEEN GLOVE USE AND BEFORE PUTTING ON A FRESH SET.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE AND BEFORE PUTTING ON A NEW PAIR.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD EMPLOYEES PREPARING FOOD ON COOK LINE HEAVILY SOILED WITH RAW AND CAKED CHICKEN RESIDUES INCLUDING EXTERIOR/INTERIOR SURFACES ON REACH IN COOLER DOORS, 2.FOOD AND NON FOOD CONTACT SURFACES, PREP SURFACES AND COLD TOP COOLERS SOILED WITH FOOD DEBRIS AND CLUTTER IN BACK PREP AREA. 3. FOOD EMPLOYEE WORKING ON COOK LINE WIPED COUNTER TOP WITH TOWEL NOT SANITIZED. ENSURE SURFACES ARE CLEANED WITH TOWELS STORED IN SANITIZING SOLUTION TO PROPERLY SANITIZED FOOD CONTACT SURFACES AND PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK HEAVILY SOILED.MAINTAIN HAND SINKS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN PLACE SANITIZING SOLUTION PRESENT ON COOK LINE WHERE SIGNIFICANT RAW ANIMAL PREPARATION PERFORMED. FOOD EMPLOYEE WIPING SURFACES WITH WET TOWEL NOT SANITIZED TO PREVENT CROSS CONTAMINATION.SET UP IN PLACE SANITIZING SOLUTIONS TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: STANDING WATER OBSERVED IN AREAS WHERE FLOOR TILES ARE DAMAGED. GROUT FLOORS WHERE NECESSARY. FILL IN ALL GAPS TO PREVENT STANDING WATER AND POSSIBLE BREEDING SITES FOR GNATS.
Location: Kitchen (back)
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ENITRE FLOOR HEAVILY LITTERED WITH TRASH, FOOD DEBRIS, BUNS, STANDING WATER, FOOD SERVICE TRAYS, UTENSILS, BOXES, ON COOK LINE, BACK KITCHEN AREA AND UNDER EQUIPMENT. ALL FLOOR DRAINS HEAVILY SOILED WITH GREASE AND FOOD RESIDUES. SWEEP AND MOP FLOORS DAILY THROUGH OUT SHIFT TO KEEP CLEAN. MAINTAIN DRAINS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ENITRE FLOOR HEAVILY LITTERED WITH TRASH, FOOD DEBRIS, BUNS, STANDING WATER, FOOD SERVICE TRAYS, UTENSILS, BOXES, ON COOK LINE, BACK KITCHEN AREA AND UNDER EQUIPMENT. ALL FLOOR DRAINS HEAVILY SOILED WITH GREASE AND FOOD RESIDUES. SWEEP AND MOP FLOORS DAILY THROUGH OUT SHIFT TO KEEP CLEAN. MAINTAIN DRAINS IN A CLEAN CONDITION AT ALL TIMES.
Location: Service counter
- 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: BOXES OF LETTUCE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, OVEN SPLATTERED WITH FOOD SOIL. Corrected2. BULK FOOD CONTAINER OF SUGAR SOILED. NOT LABELED. Corrected.3. COUNTER TOP, CONDIMENT HOLDERS BEHIND SEVICE COUNTER NEAR ICE CREAM CONE DISPENSER SOILED WITH FOOD DEBRIS. 4, STORAGE SHELVING BELOW COUNTER TOPS SOILED ON BACK LINE.CLEAN AND SANITZE SURFACES DAILYRECHECK 10/27: STORAGE COMPARTMENTS AND INTERIOR STORAGE AREAS SOILED WITH SYRUP & FOOD DEPOSITS ON SURFACES BELOW COUNTER TOP AT SERVICE COUNTER.CONTINUE TO CLEAN AND SANITIZE SURFACES THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, OVEN SPLATTERED WITH FOOD SOIL. Corrected2. BULK FOOD CONTAINER OF SUGAR SOILED. NOT LABELED. Corrected.3. COUNTER TOP, CONDIMENT HOLDERS BEHIND SEVICE COUNTER NEAR ICE CREAM CONE DISPENSER SOILED WITH FOOD DEBRIS. 4, STORAGE SHELVING BELOW COUNTER TOPS SOILED ON BACK LINE.CLEAN AND SANITZE SURFACES DAILYRECHECK 10/27: STORAGE COMPARTMENTS AND INTERIOR STORAGE AREAS SOILED WITH SYRUP & FOOD DEPOSITS ON SURFACES BELOW COUNTER TOP AT SERVICE COUNTER.CONTINUE TO CLEAN AND SANITIZE SURFACES THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, OVEN SPLATTERED WITH FOOD SOIL. Corrected2. BULK FOOD CONTAINER OF SUGAR SOILED. NOT LABELED. Corrected.3. COUNTER TOP, CONDIMENT HOLDERS BEHIND SEVICE COUNTER NEAR ICE CREAM CONE DISPENSER SOILED WITH FOOD DEBRIS. 4, STORAGE SHELVING BELOW COUNTER TOPS SOILED ON BACK LINE.CLEAN AND SANITZE SURFACES DAILYRECHECK 10/27: STORAGE COMPARTMENTS AND INTERIOR STORAGE AREAS SOILED WITH SYRUP & FOOD DEPOSITS ON SURFACES BELOW COUNTER TOP AT SERVICE COUNTER.CONTINUE TO CLEAN AND SANITIZE SURFACES THOROUGHLY TO REMOVE ALL BUILD UP.
Location: Service counter
- 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: INTERIOR/EXTERIOR ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT SERVICE COUNTER HAND SINK.
Location: Service counter
Equipment: Hand sink
|
10/27/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: BOTTLE OF ALL PURPOSE CLEANER STORED ON PREP TABLE CLUTTERED WITH OTHER SINGLE USE ITEMS.STORE CLEANING PRODUCTS IN DESIGATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: SWARM OF GNATS FLYING IN THE VICINITY OF THE MOP SINK. BOXES, TRASH, STORED IN FRONT. BUCKET, HOSE AND OTHER MISCELLANEOUS ITEMS STORED INSIDE MOP SINK.ELIMINATE GNAT ACTIVITY. KEEP AREA CLEAR OF DEBRIS TO PREVENT HARBORAGE AND BREEDING GROUNDS FOR GNATS.
Location: Kitchen (back)
- 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: LINE COOK NOT WASHING HANDS IN BETWEEN GLOVE USE AND BEFORE PUTTING ON A FRESH SET.ENSURE HANDS ARE WASHED THOROUGHLY IN BETWEEN GLOVE CHANGE AND BEFORE PUTTING ON A NEW PAIR.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD EMPLOYEES PREPARING FOOD ON COOK LINE HEAVILY SOILED WITH RAW AND CAKED CHICKEN RESIDUES INCLUDING EXTERIOR/INTERIOR SURFACES ON REACH IN COOLER DOORS, 2.FOOD AND NON FOOD CONTACT SURFACES, PREP SURFACES AND COLD TOP COOLERS SOILED WITH FOOD DEBRIS AND CLUTTER IN BACK PREP AREA. 3. FOOD EMPLOYEE WORKING ON COOK LINE WIPED COUNTER TOP WITH TOWEL NOT SANITIZED. ENSURE SURFACES ARE CLEANED WITH TOWELS STORED IN SANITIZING SOLUTION TO PROPERLY SANITIZED FOOD CONTACT SURFACES AND PREVENT CROSS CONTAMINATION.
Location: Kitchen
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: COOK LINE HAND SINK HEAVILY SOILED.MAINTAIN HAND SINKS IN A CLEAN AND SANITARY CONDITION AT ALL TIMES.
Location: Cook line
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN PLACE SANITIZING SOLUTION PRESENT ON COOK LINE WHERE SIGNIFICANT RAW ANIMAL PREPARATION PERFORMED. FOOD EMPLOYEE WIPING SURFACES WITH WET TOWEL NOT SANITIZED TO PREVENT CROSS CONTAMINATION.SET UP IN PLACE SANITIZING SOLUTIONS TO ENSURE FOOD CONTACT SURFACES ARE PROPERLY SANITIZED.
Location: Cook line
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ENITRE FLOOR HEAVILY LITTERED WITH TRASH, FOOD DEBRIS, BUNS, STANDING WATER, FOOD SERVICE TRAYS, UTENSILS, BOXES, ON COOK LINE, BACK KITCHEN AREA AND UNDER EQUIPMENT. ALL FLOOR DRAINS HEAVILY SOILED WITH GREASE AND FOOD RESIDUES. SWEEP AND MOP FLOORS DAILY THROUGH OUT SHIFT TO KEEP CLEAN. MAINTAIN DRAINS IN A CLEAN CONDITION AT ALL TIMES.
Location: Kitchen
- Walls, floors, etc/soiled (corrected on site)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: ENITRE FLOOR HEAVILY LITTERED WITH TRASH, FOOD DEBRIS, BUNS, STANDING WATER, FOOD SERVICE TRAYS, UTENSILS, BOXES, ON COOK LINE, BACK KITCHEN AREA AND UNDER EQUIPMENT. ALL FLOOR DRAINS HEAVILY SOILED WITH GREASE AND FOOD RESIDUES. SWEEP AND MOP FLOORS DAILY THROUGH OUT SHIFT TO KEEP CLEAN. MAINTAIN DRAINS IN A CLEAN CONDITION AT ALL TIMES.
Location: Service counter
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES OF LETTUCE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, OVEN SPLATTERED WITH FOOD SOIL.2. BULK FOOD CONTAINER OF SUGAR SOILED. NOT LABELED3. COUNTER TOP, CONDIMENT HOLDERS BEHIND SEVICE COUNTER NEAR ICE CREAM CONE DISPENSER SOILED WITH FOOD DEBRIS.4, STORAGE SHELVING BELOW COUNTER TOPS SOILED ON BACK LINE.CLEAN AND SANITZE SURFACES DAILY
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1, OVEN SPLATTERED WITH FOOD SOIL.2. BULK FOOD CONTAINER OF SUGAR SOILED. NOT LABELED3. COUNTER TOP, CONDIMENT HOLDERS BEHIND SEVICE COUNTER NEAR ICE CREAM CONE DISPENSER SOILED WITH FOOD DEBRIS.4, STORAGE SHELVING BELOW COUNTER TOPS SOILED ON BACK LINE.CLEAN AND SANITZE SURFACES DAILY
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR/EXTERIOR ICE MACHINE SOILED.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
Location: Kitchen
Equipment: Ice machine
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE AT SERVICE COUNTER HAND SINK.
Location: Service counter
Equipment: Hand sink
|
10/20/2014 | Routine |
| No violation noted during this evaluation. | 08/19/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about CHICK-FIL-A, 6020 E 82ND ST, Indianapolis, IN »