| No violation noted during this evaluation. | 02/18/2014 | Routine |
- 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).
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEESE WARMER MACHINE (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PEPSI REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR TRACKS, SHELVING AND FANGUARDS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEESE WARMER MACHINE (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PEPSI REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR TRACKS, SHELVING AND FANGUARDS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS/DRINKS, ETC.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FOOD SERVICE LOCATION FLOORS.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: IN PROGRESS:SEAL AND/OR ANCHOR 3-BAY SINK AT KITCHEN SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS:REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
|
05/14/2013 | Recheck |
- 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).
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEESE WARMER MACHINE (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PEPSI REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR TRACKS, SHELVING AND FANGUARDS.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN CHEESE WARMER MACHINE (INTERIOR AND EXTERIOR SURFACES).IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN PEPSI REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES); INCLUDING DOOR TRACKS, SHELVING AND FANGUARDS.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- 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: Microwave oven
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL EMPLOYEE ITEMS/DRINKS, ETC.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP SINGLE-SERVICE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN CEILING.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FOOD SERVICE LOCATION FLOORS.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR 3-BAY SINK AT KITCHEN SO THAT IT IS NOT MOVABLE.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE CRACKED/DAMAGED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
|
04/30/2013 | Routine |
- Improper reheating (corrected)
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CANNED CHILI BEING HEATED-UP IN CHILI HOT-HOLDING WARMER UNIT--DISCONTINUE THIS BEHAVIOR.HEAT CHILI IN MICROWAVE TO AT LEAST 165 F IN A MICROWAVABLE FOOD-GRADE CONTAINER AND THEN PLACE AT CHILI WARMER HOT-HOLDING UNIT TO MAINTAIN A HOT-HOLDING TEMPERATURE OF AT LEAST 135 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: EMPLOYEE DRINKS STORED IN PEPSI KITCHEN BEVERAGE STORAGE COOLER--DISCONTINUE AND SEPERATE EMPLOYEE FOOD/DRINKS FROM CUSTOMER FOOD/DRINKS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON AND MONITOR.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Microwave oven
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: 3-bay
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Metal shelving
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ENSURE THAT WHEN WASHING UTENSILS/DISHES AT 3-BAY SINK THAT PROPER WASH/RINSE/SANITIZE METHODS ARE BEING USED.DISHES MUST BE SANITIZED PROPERLY AT THAT LAST BAY OF 3-BAY SINK. MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM OR 200 PPM FOR QUAT. AND USE COOL/LUKEWARM WATER ONLY NEVER HOT WATER. USE PROPER TEST STRIPS ACCORDINGLY.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: MAINTAIN IN-PLACE SANITIZER BUCKET OF SPRAY BOTTLE DURING OPERATION HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT. IF YOU USE THE SANITIZER BUCKETS USE TOWELS. IF YOU USE A SPRAY BOTTLE METHOD YOU MUST USE DISPOSABLE PAPER TOWELS. USE PROPER TEST STRIPS ACCORDINGLY.
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF ORIGINAL FOOD CANS IN CHILI WARMERS AND PROVIDE PROPER FOOD-GRADE CAN INSERTS.
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: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS.
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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN PEPSI COOLER WHERE MISSING.
Location: Kitchen
Equipment: reach 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.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN PEPSI COOLER WHERE MISSING.
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: REPLACE RUSTED TABLE-MOUNTED CAN OPENER AT KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Can opener
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE RUSTED TABLE-MOUNTED CAN OPENER AT KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: IN PROGRESS/SERVICE REQUEST WORK ORDER:REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
- Warewashing sink(s) not cleaned (corrected)
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE OR QUAT DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE.
Location: Kitchen
|
06/05/2012 | Recheck |
- Improper reheating
Cooked and cooled potentially hazardous food not reheated to 165 degrees F.
Correction: Reheat to 165 degrees F all foods that have been previously cooked and cooled.
Comments: CANNED CHILI BEING HEATED-UP IN CHILI HOT-HOLDING WARMER UNIT--DISCONTINUE THIS BEHAVIOR.HEAT CHILI IN MICROWAVE TO AT LEAST 165 F IN A MICROWAVABLE FOOD-GRADE CONTAINER AND THEN PLACE AT CHILI WARMER HOT-HOLDING UNIT TO MAINTAIN A HOT-HOLDING TEMPERATURE OF AT LEAST 135 F.
Location: Kitchen
Equipment: ----- Cooking Equip/Holding -----
- 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: EMPLOYEE DRINKS STORED IN PEPSI KITCHEN BEVERAGE STORAGE COOLER--DISCONTINUE AND SEPERATE EMPLOYEE FOOD/DRINKS FROM CUSTOMER FOOD/DRINKS.
Location: Kitchen
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- 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: Microwave oven
- 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: Prep table
- 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: 3-bay
- 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: Metal shelving
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: ENSURE THAT WHEN WASHING UTENSILS/DISHES AT 3-BAY SINK THAT PROPER WASH/RINSE/SANITIZE METHODS ARE BEING USED.DISHES MUST BE SANITIZED PROPERLY AT THAT LAST BAY OF 3-BAY SINK. MAINTAIN CHLORINE SANITIZER CONCENTRATION AT 50 - 100 PPM OR 200 PPM FOR QUAT. AND USE COOL/LUKEWARM WATER ONLY NEVER HOT WATER. USE PROPER TEST STRIPS ACCORDINGLY.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration
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: MAINTAIN IN-PLACE SANITIZER BUCKET OF SPRAY BOTTLE DURING OPERATION HOURS. MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM FOR CHLORINE OR 200 PPM FOR QUAT. IF YOU USE THE SANITIZER BUCKETS USE TOWELS. IF YOU USE A SPRAY BOTTLE METHOD YOU MUST USE DISPOSABLE PAPER TOWELS. USE PROPER TEST STRIPS ACCORDINGLY.
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: DISCONTINUE USE OF ORIGINAL FOOD CANS IN CHILI WARMERS AND PROVIDE PROPER FOOD-GRADE CAN INSERTS.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF KITCHEN FLOORS.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT KITCHEN REACH-IN AMANA FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE RUSTED TABLE-MOUNTED CAN OPENER AT KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: Can opener
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE RUSTED TABLE-MOUNTED CAN OPENER AT KITCHEN.PROVIDE AT LEAST 3 STOPPERS FOR KITCHEN 3-BAY SINK.
Location: Kitchen
Equipment: 3-bay
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Mens restroom
Equipment: Hand sink
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT KITCHEN CEILING WHERE NEEDED.
Location: Kitchen
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Location: Kitchen
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR CHLORINE OR QUAT DEPENDING ON WHICH SANITIZER YOU CHOOSE TO USE.
Location: Kitchen
|
05/22/2012 | Routine |
Restaurant representatives - add corrected or new information about CHUCK KLEIN SOFTBALL COMPLEX, 4702 ROCKVILLE RD, Indianapolis, IN »