- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: GROUP OF "FULL" CO2 TANKS NOT RESTRAINED IN THE BACK ROOM.PROVIDE AN EFFECTIVE RESTRAINT.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE WORKING AT SERVICE COUNTER SCOOPED ICE FROM BIN USING A BEVERAGE CUP.ENSURE ICE SCOOP PROVIDED IS USED TO DISPENSE ICE TO PREVENT BARE HAND CONTACT AND CONTAMINATION OF DRINK ICE.
- 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: EMPLOYEES HANDLING AND PREPARING FOOD WITHOUT WEARING HAIR RESTAINTS. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD. CONSISTENT REPEAT VIOLATION. CITATION ISSUED.
- 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: LID STORAGE HOLDER STORED TOO LOSE TO SERVICE COUNTER HAND SINK.STORE BEVERAGE LID HOLDER AWAY FROM HAND SINK TO PREVENT CONTAMINATION FROM SPLASH.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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 FRANKS, CONFETTI, STRAWBERRY TOPPING, AND BOTTLES OF SYRUP STORED ON THE FLOOR INSIDE WALK IN COOLER. STORE FOOD UP OFF THE FLOOT AT LEAST SIX INCHES.
Location: Walk-in cooler
|
05/21/2014 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: GROUP OF "FULL" CO2 TANKS NOT RESTRAINED IN THE BACK ROOM.PROVIDE AN EFFECTIVE RESTRAINT.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: FOOD EMPLOYEE WORKING AT SERVICE COUNTER SCOOPED ICE FROM BIN USING A BEVERAGE CUP.ENSURE ICE SCOOP PROVIDED IS USED TO DISPENSE ICE TO PREVENT BARE HAND CONTACT AND CONTAMINATION OF DRINK ICE.
- 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: EMPLOYEES HANDLING AND PREPARING FOOD WITHOUT WEARING HAIR RESTAINTS. ALL FOOD EMPLOYEES MUST WEAR HAIR RESTRAINTS WHEN HANDLING AND PREPARING FOOD. CONSISTENT REPEAT VIOLATION. CITATION ISSUED.
- 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: LID STORAGE HOLDER STORED TOO LOSE TO SERVICE COUNTER HAND SINK.STORE BEVERAGE LID HOLDER AWAY FROM HAND SINK TO PREVENT CONTAMINATION FROM SPLASH.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- 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 FRANKS, CONFETTI, STRAWBERRY TOPPING, AND BOTTLES OF SYRUP STORED ON THE FLOOR INSIDE WALK IN COOLER. STORE FOOD UP OFF THE FLOOT AT LEAST SIX INCHES.
Location: Walk-in cooler
|
05/14/2014 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHING HANDS WITHOUT WATER AT MINIMUM OF 100 DEGREES F.
Location: Kitchen
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: EMPLOYEES WASHING HANDS WITHOUT WATER AT MINIMUM OF 100 DEGREES F.
Location: Service counter
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HOT WATER HEATER NOT FUNCTIONING. ENTIRE ESTABLISHMENT WITHOUT HOT WATER. ACCORDING TO ASSISTANT MANAGER, ESTABLISHMENT HAS BEEN WITHOUT HOT WATER SINCE OPENING.OPERATING WITHOUT HOT WATER IS CONSIDERED AN IMMINENT HEALTH HAZARD. ESTABLISHMENT MUST CLOSE IMMEDIATELY.PROVIDE REPAIR TO HOT WATER TANK TO RESUME OPERATIONS. FOLLOW UP SCHEDULED ON 4/23 IN THE MORNING.
Location: Kitchen
|
04/22/2014 | Recheck |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. CERTIFICATE EXPIRED SEPTEMBER 28, 2013.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.Recheck #2: Manager is scheduled to take Food Safety Manager Exam on January 13th, 2014. Follow up scheduled.RECHECK #3: Spoke with manager over the phone. She stated she checked her score online and passed with a 92% and is waiting for receipt of certificate. Manager stated she will send copy of certifcate by email upon receipt. No inspection performed in the field.
- Food storage (corrected on site)
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: GALLON MILK AND BOTTLED JUICE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE BEVERAGES UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- 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: 1. DOOR GASKETS SOILED WITH MOLD LOCATED ON BOTTLED WATER COOLER. 2. LIP AND KICK TRAY SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
02/26/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. CERTIFICATE EXPIRED SEPTEMBER 28, 2013.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.Recheck #2: Manager is scheduled to take Food Safety Manager Exam on January 13th, 2014. Follow up scheduled.RECHECK #3: Spoke with manager over the phone. She stated she checked her score online and passed with a 92% and is waiting for receipt of certificate. Manager stated she will send copy of certifcate by email upon receipt. No inspection performed in the field.
- Food storage (corrected on site)
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: GALLON MILK AND BOTTLED JUICE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE BEVERAGES UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- 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: 1. DOOR GASKETS SOILED WITH MOLD LOCATED ON BOTTLED WATER COOLER. 2. LIP AND KICK TRAY SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
02/04/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. CERTIFICATE EXPIRED SEPTEMBER 28, 2013.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.Recheck #2: Manager is scheduled to take Food Safety Manager Exam on January 13th, 2014. Follow up scheduled.
- Food storage (corrected on site)
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: GALLON MILK AND BOTTLED JUICE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE BEVERAGES UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- 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: 1. DOOR GASKETS SOILED WITH MOLD LOCATED ON BOTTLED WATER COOLER. 2. LIP AND KICK TRAY SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
01/08/2014 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. CERTIFICATE EXPIRED SEPTEMBER 28, 2013.PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE.
- Food storage (corrected on site)
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: GALLON MILK AND BOTTLED JUICE STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE BEVERAGES UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- 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: 1. DOOR GASKETS SOILED WITH MOLD LOCATED ON BOTTLED WATER COOLER. 2. LIP AND KICK TRAY SOILED WITH MOLD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Service counter
|
10/01/2013 | Routine |
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED MIXER PITCHERS STORED INSIDE HAND SINK. ACCORDING TO MANAGER, PITCHERS ARE RINSED IN BETWEEN USE IN THIS SINK.THIS HAND SINK SHOULD BE USED ONLF FOR HANDWASHING. ALL RINSING EQUIPMENT SHOULD BE PERFORMED IN THREE COMPARTMENT SINK.INSTALL AN ADDITONAL SINK, IF NECESSARY NEXT TO HAND SINK.RECHECK: OBSERVED PITCHERS RINSED AT THE HAND SINK LOCATED AT THE SERVICE COUNTER. THIS HAND SINK IS FOR HAND WASHING ONLY! ALL RINSING OF EQUIPMENT MUST BE PERFORMED IN THREE COMPARTMENT SINK. INSTALL AN ADDITIONAL SINK, IF NECESSARY OR PURCHASE ADDITIONAL PITCHERS, ETC...... REPEAT VIOLATION MAY RESULT IN A CITATION.RECHECK: ACCORDING TO MANGER A RINSE SINK WILL BE INSTALLED AT THE SERVICE COUNTER. PITCHERS WILL BE RINSED IN THE THREE COMPARTMENT SINK UNTIL PREP SINK HAS BEEN INSTALLED.
Location: Service counter
- 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: HOT WATER HEATER NOT SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS AT THREE COMPARTMENT AND HAND SINK.PROVIDE A HEATER TO MEET THE DEMANDS OF HOT WATER AT BOTH HAND SINK. CURRENT HOT WATER TANK IS INSUFFICIENT.RECHECK: NOT CORRECTED.
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: LARGE LEXAN CONTAINERS STORED ON THE FLOOR BELOW THREE BAY DRAIN BOARD IN BACK KITCHEN.STORE LEXANS INVERTED UP OFF THE FLOOR AT LEAST SIX INCHES.
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: WATER TEMPERATURE REACHING A MAXIMUM OF 100 DEGREES F AT HAND SINK LOCATED AT SERVICE COUNTER.REPAIR/ADJUST HAND SINK TO MAINTAIN WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: NOT CORRECTED
Location: Service counter
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F LOCATED AT THREE COMPARTMENT SINK.HOT WATER SHOULD MAINTAIN A MINIMUM OF 100 DEGREES F AT THREE COMPARTMENT SINK FOR PROPER MANUAL WAREWASHING.RECHECK: NOT CORRECTED
Location: Kitchen (back)
Equipment: 3-bay
|
06/26/2013 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED MIXER PITCHERS STORED INSIDE HAND SINK. ACCORDING TO MANAGER, PITCHERS ARE RINSED IN BETWEEN USE IN THIS SINK.THIS HAND SINK SHOULD BE USED ONLF FOR HANDWASHING. ALL RINSING EQUIPMENT SHOULD BE PERFORMED IN THREE COMPARTMENT SINK.INSTALL AN ADDITONAL SINK, IF NECESSARY NEXT TO HAND SINK.RECHECK: OBSERVED PITCHERS RINSED AT THE HAND SINK LOCATED AT THE SERVICE COUNTER. THIS HAND SINK IS FOR HAND WASHING ONLY! ALL RINSING OF EQUIPMENT MUST BE PERFORMED IN THREE COMPARTMENT SINK. INSTALL AN ADDITIONAL SINK, IF NECESSARY OR PURCHASE ADDITIONAL PITCHERS, ETC...... REPEAT VIOLATION MAY RESULT IN A CITATION.
Location: Service counter
- 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: HOT WATER HEATER NOT SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS AT THREE COMPARTMENT AND HAND SINK.PROVIDE A HEATER TO MEET THE DEMANDS OF HOT WATER AT BOTH HAND SINK. CURRENT HOT WATER TANK IS INSUFFICIENT.RECHECK: NOT CORRECTED.
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: LARGE LEXAN CONTAINERS STORED ON THE FLOOR BELOW THREE BAY DRAIN BOARD IN BACK KITCHEN.STORE LEXANS INVERTED UP OFF THE FLOOR AT LEAST SIX INCHES.
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: WATER TEMPERATURE REACHING A MAXIMUM OF 100 DEGREES F AT HAND SINK LOCATED AT SERVICE COUNTER.REPAIR/ADJUST HAND SINK TO MAINTAIN WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: NOT CORRECTED
Location: Service counter
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F LOCATED AT THREE COMPARTMENT SINK.HOT WATER SHOULD MAINTAIN A MINIMUM OF 100 DEGREES F AT THREE COMPARTMENT SINK FOR PROPER MANUAL WAREWASHING.RECHECK: NOT CORRECTED
Location: Kitchen (back)
Equipment: 3-bay
|
06/12/2013 | Recheck |
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: OBSERVED MIXER PITCHERS STORED INSIDE HAND SINK. ACCORDING TO MANAGER, PITCHERS ARE RINSED IN BETWEEN USE IN THIS SINK.THIS HAND SINK SHOULD BE USED ONLF FOR HANDWASHING. ALL RINSING EQUIPMENT SHOULD BE PERFORMED IN THREE COMPARTMENT SINK.INSTALL AN ADDITONAL SINK, IF NECESSARY NEXT TO HAND SINK.
Location: Service counter
- 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: HOT WATER HEATER NOT SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS AT THREE COMPARTMENT AND HAND SINK.PROVIDE A HEATER TO MEET THE DEMANDS OF HOT WATER AT BOTH HAND SINK. CURRENT HOT WATER TANK IS INSUFFICIENT.RECHECK: NOT CORRECTED.
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: LARGE LEXAN CONTAINERS STORED ON THE FLOOR BELOW THREE BAY DRAIN BOARD IN BACK KITCHEN.STORE LEXANS INVERTED UP OFF THE FLOOR AT LEAST SIX INCHES.
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: WATER TEMPERATURE REACHING A MAXIMUM OF 100 DEGREES F AT HAND SINK LOCATED AT SERVICE COUNTER.REPAIR/ADJUST HAND SINK TO MAINTAIN WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: NOT CORRECTED
Location: Service counter
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F LOCATED AT THREE COMPARTMENT SINK.HOT WATER SHOULD MAINTAIN A MINIMUM OF 100 DEGREES F AT THREE COMPARTMENT SINK FOR PROPER MANUAL WAREWASHING.RECHECK: NOT CORRECTED
Location: Kitchen (back)
Equipment: 3-bay
|
05/24/2013 | Recheck |
- Hot water/capacity
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: HOT WATER HEATER NOT SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS AT THREE COMPARTMENT AND HAND SINK.PROVIDE A HEATER TO MEET THE DEMANDS OF HOT WATER AT BOTH HAND SINK. CURRENT HOT WATER TANK IS INSUFFICIENT.RECHECK: NOT CORRECTED.
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: LARGE LEXAN CONTAINERS STORED ON THE FLOOR BELOW THREE BAY DRAIN BOARD IN BACK KITCHEN.STORE LEXANS INVERTED UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Hand sink temperature
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: WATER TEMPERATURE REACHING A MAXIMUM OF 100 DEGREES F AT HAND SINK LOCATED AT SERVICE COUNTER.REPAIR/ADJUST HAND SINK TO MAINTAIN WATER AT A MINIMUM OF 100 DEGREES F.RECHECK: NOT CORRECTED
Location: Service counter
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F LOCATED AT THREE COMPARTMENT SINK.HOT WATER SHOULD MAINTAIN A MINIMUM OF 100 DEGREES F AT THREE COMPARTMENT SINK FOR PROPER MANUAL WAREWASHING.RECHECK: NOT CORRECTED
Location: Kitchen (back)
Equipment: 3-bay
|
04/24/2013 | Recheck |
- Hot water/capacity
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: HOT WATER HEATER NOT SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS AT THREE COMPARTMENT AND HAND SINK.PROVIDE A HEATER TO MEET THE DEMANDS OF HOT WATER AT BOTH HAND SINK. CURRENT HOT WATER TANK IS INSUFFICIENT.
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: LARGE LEXAN CONTAINERS STORED ON THE FLOOR BELOW THREE BAY DRAIN BOARD IN BACK KITCHEN.STORE LEXANS INVERTED UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen
- Hand sink temperature
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: WATER TEMPERATURE REACHING A MAXIMUM OF 100 DEGREES F AT HAND SINK LOCATED AT SERVICE COUNTER.REPAIR/ADJUST HAND SINK TO MAINTAIN WATER AT A MINIMUM OF 100 DEGREES F.
Location: Service counter
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Comments: WATER TEMPERATURE REACHING A MAXIMUM OF 98 DEGREES F LOCATED AT THREE COMPARTMENT SINK.HOT WATER SHOULD MAINTAIN A MINIMUM OF 100 DEGREES F AT THREE COMPARTMENT SINK FOR PROPER MANUAL WAREWASHING.
Location: Kitchen (back)
Equipment: 3-bay
|
03/22/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A ROACH CRAWL DOWN FROM CEILING BEHIND COUNTER LOCATED ON SERVICE LINE. PROVIDE PEST CONTROL SERVICE ON A WEEKLY BASIS UNTIL ROACH ACTIVITY HAS BEEN ELIMINATED.RECHECK: PEST CONTROL TECHNICIAN PROVIDED SERVICE TO ELIMINATE ROACH ACIVITY. OBSERVED ONE BABY ROACH CRAWLING INSIDE CABINET BELOW COUNTER TOP ON SERVICE LINE. TECHNICAN IS EXPECTED TO FOG THE ESTABLISHMENT NEXT SUNDAY, DECEMBER 30TH. CONTINUE TO PROVIDE SERVICE ON A WEEKLY BASIS TO ELIMINATE ALL ACTIVITY.
Location: Service counter
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: PESTICIDE IN POWDER FORM APPLIED DIRECTLY ONTO THE FLOOR INSIDE CABINET BELOW HAND SINK. PROVIDE AN APPROVED RESTRICTED PESTICIDE TO APPLY TO AREA.
Location: Service counter
- Food storage (corrected on site)
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: CANNED GOODS AND SODA FOUNTAIN SYRUP BOXES STORED DIRECTLY ON THE FLOOR. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected on site)
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: CLEAN AND SANITIZED STORAGE CONTAINERS STORED DIRECTLY ON THE FLOOR IN BACK KITCHEN AREA. STORE ALL CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
|
12/28/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A ROACH CRAWL DOWN FROM CEILING BEHIND COUNTER LOCATED ON SERVICE LINE. PROVIDE PEST CONTROL SERVICE ON A WEEKLY BASIS UNTIL ROACH ACTIVITY HAS BEEN ELIMINATED.RECHECK: PEST CONTROL TECHNICIAN PROVIDED SERVICE TO ELIMINATE ROACH ACIVITY. OBSERVED ONE BABY ROACH CRAWLING INSIDE CABINET BELOW COUNTER TOP ON SERVICE LINE. TECHNICAN IS EXPECTED TO FOG THE ESTABLISHMENT NEXT SUNDAY, DECEMBER 30TH. CONTINUE TO PROVIDE SERVICE ON A WEEKLY BASIS TO ELIMINATE ALL ACTIVITY.
Location: Service counter
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: PESTICIDE IN POWDER FORM APPLIED DIRECTLY ONTO THE FLOOR INSIDE CABINET BELOW HAND SINK. PROVIDE AN APPROVED RESTRICTED PESTICIDE TO APPLY TO AREA.
Location: Service counter
- Food storage (corrected on site)
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: CANNED GOODS AND SODA FOUNTAIN SYRUP BOXES STORED DIRECTLY ON THE FLOOR. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected on site)
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: CLEAN AND SANITIZED STORAGE CONTAINERS STORED DIRECTLY ON THE FLOOR IN BACK KITCHEN AREA. STORE ALL CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
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12/21/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED A ROACH CRAWL DOWN FROM CEILING BEHIND COUNTER LOCATED ON SERVICE LINE. PROVIDE PEST CONTROL SERVICE ON A WEEKLY BASIS UNTIL ROACH ACTIVITY HAS BEEN ELIMINATED.
Location: Service counter
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: PESTICIDE IN POWDER FORM APPLIED DIRECTLY ONTO THE FLOOR INSIDE CABINET BELOW HAND SINK. PROVIDE AN APPROVED RESTRICTED PESTICIDE TO APPLY TO AREA.
Location: Service counter
- Food storage (corrected on site)
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: CANNED GOODS AND SODA FOUNTAIN SYRUP BOXES STORED DIRECTLY ON THE FLOOR. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected on site)
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: CLEAN AND SANITIZED STORAGE CONTAINERS STORED DIRECTLY ON THE FLOOR IN BACK KITCHEN AREA. STORE ALL CLEAN EQUIPMENT UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Kitchen (back)
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12/14/2012 | Non-Illness Complaint |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ADULT ROACH CRAWLING ON WALL IN MOP SINK AREA. INCREASE PEST CONTROL SERVICE TO ELIMINATE ACTIVITY. KEEP ALL FOOD AND SUPPLIES UP OFF THE FLOOR. KEEP ALL FOOD COVERED TO PREVENT POSSIBLE CONTAMINATION. RECHECK: ESTABLISHMENT WAS BOMBED BY PEST CONTROL COMPANY YESTERDAY AT 9:00 P.M. OBSERVED ROACH ACTIVITY NEAR MOP SINK. CONTINUE TO PROVIDE SERVICE ON A WEEKLY BASIS. ACCORDING TO MANAGER, PEST CONTROL AGENT STATED ROACH ACTIVITY IS OCCURRING IN THE CEILING AND WALLS AS WELL, BUT NO TREATMENT HAS BEEN PERFORMED IN THESE AREAS. WILL CONTACT MALL MANAGEMENT TO DETERMINE RESPONSIBILITY.
Location: Kitchen (back)
- No hand washing (when) (corrected on site)
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: HANDS NOT WASHED AFTER COVERING MOUTH TO SHIELD A COUGH. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF A CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY AT BEVERAGE STATIONS. STORE LIDS "FACE DOWN" TO PREVENT CONTAMINATION ON THE INTERIOR.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED IN BUCKET OF WATER IN MOP SINK AREA. HANG MOP TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SPRAY CONTAINING WATER NOT LABELED STORED IN PRETZEL PREP AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED WITH MOLD LOCATED ON REACH IN COOLER AT SERVICE COUNTER.
Location: Service counter
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK AT SERVICE COUNTER. PROVIDE.
Location: Kitchen
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10/02/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ADULT ROACH CRAWLING ON WALL IN MOP SINK AREA. INCREASE PEST CONTROL SERVICE TO ELIMINATE ACTIVITY. KEEP ALL FOOD AND SUPPLIES UP OFF THE FLOOR. KEEP ALL FOOD COVERED TO PREVENT POSSIBLE CONTAMINATION. RECHECK: ESTABLISHMENT WAS BOMBED BY PEST CONTROL COMPANY YESTERDAY AT 9:00 P.M. OBSERVED ROACH ACTIVITY NEAR MOP SINK. CONTINUE TO PROVIDE SERVICE ON A WEEKLY BASIS. ACCORDING TO MANAGER, PEST CONTROL AGENT STATED ROACH ACTIVITY IS OCCURRING IN THE CEILING AND WALLS AS WELL, BUT NO TREATMENT HAS BEEN PERFORMED IN THESE AREAS. WILL CONTACT MALL MANAGEMENT TO DETERMINE RESPONSIBILITY.
Location: Kitchen (back)
- No hand washing (when) (corrected on site)
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: HANDS NOT WASHED AFTER COVERING MOUTH TO SHIELD A COUGH. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF A CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY AT BEVERAGE STATIONS. STORE LIDS "FACE DOWN" TO PREVENT CONTAMINATION ON THE INTERIOR.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED IN BUCKET OF WATER IN MOP SINK AREA. HANG MOP TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SPRAY CONTAINING WATER NOT LABELED STORED IN PRETZEL PREP AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED WITH MOLD LOCATED ON REACH IN COOLER AT SERVICE COUNTER.
Location: Service counter
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK AT SERVICE COUNTER. PROVIDE.
Location: Kitchen
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09/25/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ADULT ROACH CRAWLING ON WALL IN MOP SINK AREA. INCREASE PEST CONTROL SERVICE TO ELIMINATE ACTIVITY. KEEP ALL FOOD AND SUPPLIES UP OFF THE FLOOR. KEEP ALL FOOD COVERED TO PREVENT POSSIBLE CONTAMINATION.
Location: Kitchen (back)
- No hand washing (when) (corrected on site)
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: HANDS NOT WASHED AFTER COVERING MOUTH TO SHIELD A COUGH. ENSURE HANDS ARE WASHED THOROUGHLY AFTER CONTAMINATION.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO PROOF OF A CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER.
- Contamination of sanitized tableware (corrected on site)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: BEVERAGE LIDS STORED IMPROPERLY AT BEVERAGE STATIONS. STORE LIDS "FACE DOWN" TO PREVENT CONTAMINATION ON THE INTERIOR.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED IN BUCKET OF WATER IN MOP SINK AREA. HANG MOP TO AIR DRY WHEN NOT IN USE.
Location: Utility room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: SPRAY CONTAINING WATER NOT LABELED STORED IN PRETZEL PREP AREA.
Location: Kitchen (back)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED WITH MOLD LOCATED ON REACH IN COOLER AT SERVICE COUNTER.
Location: Service counter
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT HAND SINK AT SERVICE COUNTER. PROVIDE.
Location: Kitchen
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09/18/2012 | Routine |
- 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: FOOD EMPLOYEES NOT WEARING HAIR RESTRAINT. ALL EMPLOYEES HANDLING FOOD SHOULD WEAR HAIR RESTRAINTS. THIS HAS BEEN A CONSISTENT REPEAT VIOLATION AND A WARNING HAS BEEN ISSUED IN THE PAST. I
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: NON APPROVED HAND SANITIZER STORED IN FOOD PREP AREA. PROVIDE AN APPROVED HAND SANITZER.
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED IN A SOAP AND WATER SOLUTION. STORE WET TOWELS IN A SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
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03/16/2012 | Routine |
Restaurant representatives - add corrected or new information about DAIRY QUEEN / ORANGE JULIUS, 6020 E 82ND ST, Indianapolis, IN »