- Accessory structures maintenance (corrected)
Accessory structures not maintained in good repair and/or not free of insects or rats.
Correction: Accessory structures shall be structurally sound, maintained in good repair and be free of insects and rats.
Comments: Make sure air conditioning is working correctly in kitchen area.
- Plumbing & water systems (corrected)
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: Using large container and dumping mop water down floor drain in kitchen. Discontinue. Use stainless steel one bay sink as mop sink. Dump all mop water in mop sink.
- 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: Several employees put on gloves without washing their hands. Always wash hands before putting on gloves. HAND SINK CAPICITY IS NOT ADEQUATE. IF CONTINUED HAND WASHING PROBLEMS OCCUR FACILITY WILL HAVE TO ADD A HAND SINK TO FRONT COUNTER AREA. -----------------------------------------------09/10/14:Observed food handler not washing hands after removing gloves to put new ones on after touching beef patties. Food handler washed hands
- 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: 09/10/14:Found snacks on prep table in the back. Manager discarded during inspection
Location: Kitchen (back)
- 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: Boxes of cups on the floor upstairs. Store 6 inches off the floor.
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove unnecessary items, and nonfunctional equipment.
Comments: Remove construction equipment and unused equipment from upstairs. -----------------------------09/10/14:Establishment installing a new fryer and some construction stuff still needed. Organize construction items to store upstairs Remove construction equipment after fryer installed.
- 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. Clean floor in walk in cooler below shelves and by walk in freezer wall. - YES 09/10/142. Clean air duct by exhaust hood.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on wall of walk in cooler/freezer on cooler side. Remove ice and repair. 2. One heat lamp out in fry warmer. Please provide. 3. Fry freezer slide door plastic is breaking. Please replace.
- 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: One box of minute maid on floor in walk in freezer. Store 6 inches off the floor.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Washing lettuce and tomato in rinse bay of three bay sink. Discontinue. Must wash all produce in sanitizer bay of three bay sink to prevent possible contamination.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean grill press.
|
10/08/2014 | Recheck |
- Accessory structures maintenance
Accessory structures not maintained in good repair and/or not free of insects or rats.
Correction: Accessory structures shall be structurally sound, maintained in good repair and be free of insects and rats.
Comments: Make sure air conditioning is working correctly in kitchen area.
- Plumbing & water systems (corrected)
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: Using large container and dumping mop water down floor drain in kitchen. Discontinue. Use stainless steel one bay sink as mop sink. Dump all mop water in mop sink.
- 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: Several employees put on gloves without washing their hands. Always wash hands before putting on gloves. HAND SINK CAPICITY IS NOT ADEQUATE. IF CONTINUED HAND WASHING PROBLEMS OCCUR FACILITY WILL HAVE TO ADD A HAND SINK TO FRONT COUNTER AREA. -----------------------------------------------09/10/14:Observed food handler not washing hands after removing gloves to put new ones on after touching beef patties. Food handler washed hands
- 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: 09/10/14:Found snacks on prep table in the back. Manager discarded during inspection
Location: Kitchen (back)
- 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: Boxes of cups on the floor upstairs. Store 6 inches off the floor.
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove unnecessary items, and nonfunctional equipment.
Comments: Remove construction equipment and unused equipment from upstairs. -----------------------------09/10/14:Establishment installing a new fryer and some construction stuff still needed. Organize construction items to store upstairs Remove construction equipment after fryer installed.
- 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. Clean floor in walk in cooler below shelves and by walk in freezer wall. - YES 09/10/142. Clean air duct by exhaust hood.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on wall of walk in cooler/freezer on cooler side. Remove ice and repair. 2. One heat lamp out in fry warmer. Please provide. 3. Fry freezer slide door plastic is breaking. Please replace.
- 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: One box of minute maid on floor in walk in freezer. Store 6 inches off the floor.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Washing lettuce and tomato in rinse bay of three bay sink. Discontinue. Must wash all produce in sanitizer bay of three bay sink to prevent possible contamination.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean grill press.
|
09/17/2014 | Recheck |
- Accessory structures maintenance
Accessory structures not maintained in good repair and/or not free of insects or rats.
Correction: Accessory structures shall be structurally sound, maintained in good repair and be free of insects and rats.
Comments: Make sure air conditioning is working correctly in kitchen area.
- Plumbing & water systems (corrected)
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: Using large container and dumping mop water down floor drain in kitchen. Discontinue. Use stainless steel one bay sink as mop sink. Dump all mop water in mop sink.
- 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: Several employees put on gloves without washing their hands. Always wash hands before putting on gloves. HAND SINK CAPICITY IS NOT ADEQUATE. IF CONTINUED HAND WASHING PROBLEMS OCCUR FACILITY WILL HAVE TO ADD A HAND SINK TO FRONT COUNTER AREA. -----------------------------------------------09/10/14:Observed food handler not washing hands after removing gloves to put new ones on after touching beef patties. Food handler washed hands
- Eating, drinking, smoking (corrected on site)
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: 09/10/14:Found snacks on prep table in the back. Manager discarded during inspection
Location: Kitchen (back)
- 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: Boxes of cups on the floor upstairs. Store 6 inches off the floor.
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove unnecessary items, and nonfunctional equipment.
Comments: Remove construction equipment and unused equipment from upstairs. -----------------------------09/10/14:Establishment installing a new fryer and some construction stuff still needed. Organize construction items to store upstairs
- 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. Clean floor in walk in cooler below shelves and by walk in freezer wall. - YES 09/10/142. Clean air duct by exhaust hood.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on wall of walk in cooler/freezer on cooler side. Remove ice and repair. 2. One heat lamp out in fry warmer. Please provide. 3. Fry freezer slide door plastic is breaking. Please replace.
- 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: One box of minute maid on floor in walk in freezer. Store 6 inches off the floor.
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Washing lettuce and tomato in rinse bay of three bay sink. Discontinue. Must wash all produce in sanitizer bay of three bay sink to prevent possible contamination.
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean grill press.
|
09/10/2014 | Recheck |
- Accessory structures maintenance
Accessory structures not maintained in good repair and/or not free of insects or rats.
Correction: Accessory structures shall be structurally sound, maintained in good repair and be free of insects and rats.
Comments: Make sure air conditioning is working correctly in kitchen area.
- Plumbing & water systems
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: Using large container and dumping mop water down floor drain in kitchen. Discontinue. Use stainless steel one bay sink as mop sink. Dump all mop water in mop sink.
- 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: Several employees put on gloves without washing their hands. Always wash hands before putting on gloves. HAND SINK CAPICITY IS NOT ADEQUATE. IF CONTINUED HAND WASHING PROBLEMS OCCUR FACILITY WILL HAVE TO ADD A HAND SINK TO FRONT COUNTER AREA.
- 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: Boxes of cups on the floor upstairs. Store 6 inches off the floor.
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove unnecessary items, and nonfunctional equipment.
Comments: Remove construction equipment and unused equipment from upstairs.
- 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. Clean floor in walk in cooler below shelves and by walk in freezer wall.2. Clean air duct by exhaust hood.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on wall of walk in cooler/freezer on cooler side. Remove ice and repair. 2. One heat lamp out in fry warmer. Please provide. 3. Fry freezer slide door plastic is breaking. Please replace.
- 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: One box of minute maid on floor in walk in freezer. Store 6 inches off the floor.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Washing lettuce and tomato in rinse bay of three bay sink. Discontinue. Must wash all produce in sanitizer bay of three bay sink to prevent possible contamination.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean grill press.
|
09/03/2014 | Recheck |
- Accessory structures maintenance
Accessory structures not maintained in good repair and/or not free of insects or rats.
Correction: Accessory structures shall be structurally sound, maintained in good repair and be free of insects and rats.
Comments: Make sure air conditioning is working correctly in kitchen area.
- Plumbing & water systems
Plumbing not properly installed and/or maintained.
Correction: Water systems and plumbing shall be properly installed and maintained in good working condition, free from defects, leaks, and obstructions.
Comments: Using large container and dumping mop water down floor drain in kitchen. Discontinue. Use stainless steel one bay sink as mop sink. Dump all mop water in mop sink.
- 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: Several employees put on gloves without washing their hands. Always wash hands before putting on gloves. HAND SINK CAPICITY IS NOT ADEQUATE. IF CONTINUED HAND WASHING PROBLEMS OCCUR FACILITY WILL HAVE TO ADD A HAND SINK TO FRONT COUNTER AREA.
- 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: Boxes of cups on the floor upstairs. Store 6 inches off the floor.
- Unnecessary litter
Premises not free of unnecessary items.
Correction: Remove unnecessary items, and nonfunctional equipment.
Comments: Remove construction equipment and unused equipment from upstairs.
- 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. Clean floor in walk in cooler below shelves and by walk in freezer wall.2. Clean air duct by exhaust hood.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Ice build up on wall of walk in cooler/freezer on cooler side. Remove ice and repair. 2. One heat lamp out in fry warmer. Please provide. 3. Fry freezer slide door plastic is breaking. Please replace.
- 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: One box of minute maid on floor in walk in freezer. Store 6 inches off the floor.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Washing lettuce and tomato in rinse bay of three bay sink. Discontinue. Must wash all produce in sanitizer bay of three bay sink to prevent possible contamination.
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean grill press.
|
08/26/2014 | Routine |
- 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: ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES.
- 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: DO NOT STORE ITEMS IN KITCHEN HANDSINK; KEEP FREE AND ACCESSIBLE AT ALL TIMES. DO NOT USE AS STORAGE.
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected on site)
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: 1) PROVIDE FOOD GRADE FOOD STORAGE CONTAINER FOR RAW BEEF PATTIES.2) PROVIDE UTENSILS WITH HANDLES TO DISPENSE TOPPINGS PROPERLY AT TOPPING COLD-TOP COOLER; DO NOT USE CUPS OR BOWLS.3) PROVIDE PROPER CAN INSERT FOR PEANUT BUTTER; REMOVE OUT OF ORIGINAL CAN.
Location: Cook line
Equipment: Chest freezer
- Unapproved food contact materials (corrected on site)
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: 1) PROVIDE FOOD GRADE FOOD STORAGE CONTAINER FOR RAW BEEF PATTIES.2) PROVIDE UTENSILS WITH HANDLES TO DISPENSE TOPPINGS PROPERLY AT TOPPING COLD-TOP COOLER; DO NOT USE CUPS OR BOWLS.3) PROVIDE PROPER CAN INSERT FOR PEANUT BUTTER; REMOVE OUT OF ORIGINAL CAN.
Location: Kitchen
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER WEARING BIG LOOSE WATCH--REMOVE.
- Storage of Personal Items (corrected on site)
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: EMPLOYEE PERSONAL PURSE, JACKETS, ETC STORED ON BACK KITCHEN DRY STORAGE SHELVING--REMOVE.
Location: Kitchen (back)
- 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 THERMOMETERS AT THE FOLLOWING LOCATIONS:1) FROZEN CHICKEN STORAGE FREEZER LOCATED UNDER COOK-LINE HEAT LAMP.2) TOPPINGS COLD-TOP COOLER.3) KITCHEN ICE CREAM CHEST FREEZER.
Location: Kitchen
Equipment: Reach 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 INTERIOR VISIBLE WORKING THERMOMETERS AT THE FOLLOWING LOCATIONS:1) FROZEN CHICKEN STORAGE FREEZER LOCATED UNDER COOK-LINE HEAT LAMP.2) TOPPINGS COLD-TOP COOLER.3) KITCHEN ICE CREAM CHEST FREEZER.
Location: Kitchen
Equipment: reach in freezer
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
|
02/18/2014 | Routine |
- Electrical service (corrected)
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: ENSURE ALL EXPOSED OUTLET COVERS ARE COVERED PROPERLY WITH OUTLET COVERS.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE THAT ALL ESTABLISHMENT EQUIPMENT AND SURFACES IS CLEANED AND SANITIZED THROUGHLY.
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) ICE MACHINE FILTRATION SYSTEM.2) REPLACE DAMAGED TOPPINGS COOLER GASKETS.
Location: Kitchen
Equipment: Ice machine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) ICE MACHINE FILTRATION SYSTEM.2) REPLACE DAMAGED TOPPINGS COOLER GASKETS.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE THAT ALL ESTABLISHMENT EQUIPMENT AND SURFACES IS CLEANED AND SANITIZED THROUGHLY.
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
Location: Kitchen
- Floors, walls, ceilings cleanability (corrected on site)
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: 1) ENSURE ALL FLOOR TILES ARE INSTALLED PROPERLY TO BE SOUND, SMOOTH AND EASILY CLEANABLE; ALSO ENSURE FLOORING SURROUNDING FLOOR DRAINS ARE LEVELED PROPERLY TO BE SOUND, SMOOTH AND EASILY CLEANABLE (RAISE FLOOR DRAINS IF NEEDED)--IN PROGRESS.2) ENSURE ALL WALL SURFACES SUCH AS WOOD PANELING IS SEALED PROPERLY TO ENSURE SOUND, SMOOTH AND EASILY CLEANABLE SURFACES--CORRECTED.
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: ENSURE THAT ENTIRE ESTABLISHMENT IS CLEANED AND SANITIZED THROUGHLY.
|
01/27/2014 | Pre-Licensing Recheck |
- Electrical service
Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
Comments: ENSURE ALL EXPOSED OUTLET COVERS ARE COVERED PROPERLY WITH OUTLET COVERS.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE THAT ALL ESTABLISHMENT EQUIPMENT AND SURFACES IS CLEANED AND SANITIZED THROUGHLY.
Equipment: ----- Cooking Equip/Holding -----
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) ICE MACHINE FILTRATION SYSTEM.2) REPLACE DAMAGED TOPPINGS COOLER GASKETS.
Location: Kitchen
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) ICE MACHINE FILTRATION SYSTEM.2) REPLACE DAMAGED TOPPINGS COOLER GASKETS.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE THAT ALL ESTABLISHMENT EQUIPMENT AND SURFACES IS CLEANED AND SANITIZED THROUGHLY.
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE ALL ESTABLISHMENT FIRE-EXTINGUISHERS AND FIRE-SUPPRESSION SYSTEM SERVICED, INSPECTED, UPDATED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND FILTERS.
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: 1) ENSURE ALL FLOOR TILES ARE INSTALLED PROPERLY TO BE SOUND, SMOOTH AND EASILY CLEANABLE; ALSO ENSURE FLOORING SURROUNDING FLOOR DRAINS ARE LEVELED PROPERLY TO BE SOUND, SMOOTH AND EASILY CLEANABLE (RAISE FLOOR DRAINS IF NEEDED).2) ENSURE ALL WALL SURFACES SUCH AS WOOD PANELING IS SEALED PROPERLY TO ENSURE SOUND, SMOOTH AND EASILY CLEANABLE SURFACES.
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: ENSURE THAT ENTIRE ESTABLISHMENT IS CLEANED AND SANITIZED THROUGHLY.
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12/23/2013 | Pre-Licensing |
Restaurant representatives - add corrected or new information about DAIRY QUEEN, 2920 W MORRIS ST, Indianapolis, IN »