- 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 ...
- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: HOLE IN THE WALL BEHIND PLUMBING AT BATHROOM SINK. PLEASE REPAIR.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT DOGS BEING HELD BETWEEN 112-122 DEGREES F. HOT DOGS WERE PUT IN BOOSTER OVEN TO GET TO CORRECT TEMP. OTHER ITEMS HOT HELD WERE AT PROPER TEMPERATURES.
Location: Kitchen
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: WOODEN RAT TRAP UNDER SHELVING. PLEASE REMOVE.
Location: Dry storage
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK HEAVILY SOILED.
Location: Kitchen
Equipment: Hand sink
- 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: PAPER CUP USED FOR SCOOP INSIDE GRAHAM CRACKER CRUST.
Location: Kitchen (front)
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: UPON ENTERING FOR INSPECTION. THERE WAS AN EMPLOYEE DRINK ON THE COUNTER AT THE SERVICE WINDOW.
Location: Service counter
- 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: BOX OF MOP HEADS AND PACKAGES OF PAPER BAGS STORED DIRECTLY ON FLOOR.
Location: Dry storage
- 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. RESTROOM NEEDS CLEANING. SINK, FLOOR, WALLS AND TOILET SOILED. PLEASE CLEAN.2. FLOOR UNDER SHELVING ALL AROUND THE ROOM WHERE THE DRIVE -THRU WINDOW IS LOCATED HAS TRASH AND DEBRIS. PLEASE CLEAN.
Location: Restroom
- 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. RESTROOM NEEDS CLEANING. SINK, FLOOR, WALLS AND TOILET SOILED. PLEASE CLEAN.2. FLOOR UNDER SHELVING ALL AROUND THE ROOM WHERE THE DRIVE -THRU WINDOW IS LOCATED HAS TRASH AND DEBRIS. PLEASE CLEAN.
Location: Back room
- 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: NO THERMOMETER PROVIDED.
Location: Kitchen (front)
Equipment: Cold top
- 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: NO THERMOMETER PROVIDED.
Location: Kitchen (back)
Equipment: Cold top
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: COOLER IS LINED WITH PAPER UNDER CARTONS OF LIQUID FLAVORING. PLEASE REMOVE PAPER LINING THE BINS AND CLEAN THE INSIDE AS FREQUENTLY AS NEEDED FOR SPILLS.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.8/25/14GASKETS STILL NOT REPLACED BUT EVERYTHING WAS REMOVED FROM FREEZER AND FREEZER IS NOT BEING USED AT THIS TIME. FREEZER WILL NOT BE USED UNTIL GASKETS ARE REPLACED.
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.8/25/14GASKETS STILL NOT REPLACED BUT EVERYTHING WAS REMOVED FROM FREEZER AND FREEZER IS NOT BEING USED AT THIS TIME. FREEZER WILL NOT BE USED UNTIL GASKETS ARE REPLACED.
Location: Kitchen (back)
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.8/25/14GASKETS STILL NOT REPLACED BUT EVERYTHING WAS REMOVED FROM FREEZER AND FREEZER IS NOT BEING USED AT THIS TIME. FREEZER WILL NOT BE USED UNTIL GASKETS ARE REPLACED.
Location: Kitchen (front)
Equipment: Oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FREEZER SOILED AND HAS MOLD ALL AROUND. PLEASE CLEAN.8/11/14FREEZER HAS BEEN CLEANED BUT THERE IS STILL MOLD ON IT AND THERE IS STILL FOOD AND DIRT ON INSIDE AROUND THE CORNERS.
Location: Kitchen (back)
Equipment: reach in freezer
|
08/25/2014 | Recheck |
- 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 ...
- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: HOLE IN THE WALL BEHIND PLUMBING AT BATHROOM SINK. PLEASE REPAIR.
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT DOGS BEING HELD BETWEEN 112-122 DEGREES F. HOT DOGS WERE PUT IN BOOSTER OVEN TO GET TO CORRECT TEMP. OTHER ITEMS HOT HELD WERE AT PROPER TEMPERATURES.
Location: Kitchen
- Bait stations (corrected)
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: WOODEN RAT TRAP UNDER SHELVING. PLEASE REMOVE.
Location: Dry storage
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK HEAVILY SOILED.
Location: Kitchen
Equipment: Hand sink
- 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: PAPER CUP USED FOR SCOOP INSIDE GRAHAM CRACKER CRUST.
Location: Kitchen (front)
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: UPON ENTERING FOR INSPECTION. THERE WAS AN EMPLOYEE DRINK ON THE COUNTER AT THE SERVICE WINDOW.
Location: Service counter
- 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: BOX OF MOP HEADS AND PACKAGES OF PAPER BAGS STORED DIRECTLY ON FLOOR.
Location: Dry storage
- 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. RESTROOM NEEDS CLEANING. SINK, FLOOR, WALLS AND TOILET SOILED. PLEASE CLEAN.2. FLOOR UNDER SHELVING ALL AROUND THE ROOM WHERE THE DRIVE -THRU WINDOW IS LOCATED HAS TRASH AND DEBRIS. PLEASE CLEAN.
Location: Restroom
- 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. RESTROOM NEEDS CLEANING. SINK, FLOOR, WALLS AND TOILET SOILED. PLEASE CLEAN.2. FLOOR UNDER SHELVING ALL AROUND THE ROOM WHERE THE DRIVE -THRU WINDOW IS LOCATED HAS TRASH AND DEBRIS. PLEASE CLEAN.
Location: Back room
- 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: NO THERMOMETER PROVIDED.
Location: Kitchen (front)
Equipment: Cold top
- 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: NO THERMOMETER PROVIDED.
Location: Kitchen (back)
Equipment: Cold top
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: COOLER IS LINED WITH PAPER UNDER CARTONS OF LIQUID FLAVORING. PLEASE REMOVE PAPER LINING THE BINS AND CLEAN THE INSIDE AS FREQUENTLY AS NEEDED FOR SPILLS.
Location: Kitchen
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.
Location: Kitchen (back)
Equipment: reach in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.
Location: Kitchen (front)
Equipment: Oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FREEZER SOILED AND HAS MOLD ALL AROUND. PLEASE CLEAN.8/11/14FREEZER HAS BEEN CLEANED BUT THERE IS STILL MOLD ON IT AND THERE IS STILL FOOD AND DIRT ON INSIDE AROUND THE CORNERS.
Location: Kitchen (back)
Equipment: reach in freezer
|
08/11/2014 | Recheck |
- CO2 tanks unrestrained (corrected on site)
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 ...
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: HOLE IN THE WALL BEHIND PLUMBING AT BATHROOM SINK. PLEASE REPAIR.
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: HOT DOGS BEING HELD BETWEEN 112-122 DEGREES F. HOT DOGS WERE PUT IN BOOSTER OVEN TO GET TO CORRECT TEMP. OTHER ITEMS HOT HELD WERE AT PROPER TEMPERATURES.
Location: Kitchen
- Bait stations
Open rodent bait station(s).
Correction: Provide covered, tamper resistant bait stations.
Comments: WOODEN RAT TRAP UNDER SHELVING. PLEASE REMOVE.
Location: Dry storage
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK HEAVILY SOILED.
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: PAPER CUP USED FOR SCOOP INSIDE GRAHAM CRACKER CRUST.
Location: Kitchen (front)
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: UPON ENTERING FOR INSPECTION. THERE WAS AN EMPLOYEE DRINK ON THE COUNTER AT THE SERVICE WINDOW.
Location: Service counter
- 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: BOX OF MOP HEADS AND PACKAGES OF PAPER BAGS STORED DIRECTLY ON FLOOR.
Location: Dry storage
- 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. RESTROOM NEEDS CLEANING. SINK, FLOOR, WALLS AND TOILET SOILED. PLEASE CLEAN.2. FLOOR UNDER SHELVING ALL AROUND THE ROOM WHERE THE DRIVE -THRU WINDOW IS LOCATED HAS TRASH AND DEBRIS. PLEASE CLEAN.
Location: Restroom
- 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. RESTROOM NEEDS CLEANING. SINK, FLOOR, WALLS AND TOILET SOILED. PLEASE CLEAN.2. FLOOR UNDER SHELVING ALL AROUND THE ROOM WHERE THE DRIVE -THRU WINDOW IS LOCATED HAS TRASH AND DEBRIS. PLEASE CLEAN.
Location: Back room
- 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: NO THERMOMETER PROVIDED.
Location: Kitchen (front)
Equipment: Cold top
- 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: NO THERMOMETER PROVIDED.
Location: Kitchen (back)
Equipment: Cold top
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: COOLER IS LINED WITH PAPER UNDER CARTONS OF LIQUID FLAVORING. PLEASE REMOVE PAPER LINING THE BINS AND CLEAN THE INSIDE AS FREQUENTLY AS NEEDED FOR SPILLS.
Location: Kitchen
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.
Location: Kitchen (front)
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.
Location: Kitchen (back)
Equipment: reach in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. COOLER IS AT 44.5 DEGREES F AND IT ON THE LOWEST SETTING. PLEASE HAVE EQUIPMENT REPAIRED.2. GASKETS ON FREEZER IS LOOSE AND HANGING OUTSIDE OF DOOR. PLEASE REPLACE GASKETS ON FREEZER DOOR.3. HANDLE BROKEN ON BOOSTER OVEN. PLEASE REPAIR OR REPLACE.
Location: Kitchen (front)
Equipment: Oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FREEZER SOILED AND HAS MOLD ALL AROUND. PLEASE CLEAN.
Location: Kitchen (back)
Equipment: reach in freezer
|
08/04/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top/reach-in cooler for sandwich fillings and toppings is running, but is room temp inside; all contents a little above room temp at 79-80 F. Slow time of year for DQ so manager had not used prep top that day. Discarded the following contents: shredded cheese in container and bag; foot long hot dogs; regular size hot dogs; cooked chicken breast filets; lettuce (not PHF but was wilted). Repair/replace unit. Keep food in walk-in or another cooler until repaired/replaced to keep food at 41 F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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.
Comments: Clean and sanitize can opener.
Location: Kitchen (back)
Equipment: Can opener
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak in roof/ceiling in drive through area above shelving. Removed sleeved food items under leaky area. Repair roof to sound condition.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge. CORRECTEDRECHECK 3/24/14: Cooler unit was repaired but still isn't holding at temp (ambient temp around 45 F, no food in it), so it will be replaced soon.Sandwich toppings are being kept in walk-in until unit is replaced.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge. CORRECTEDRECHECK 3/24/14: Cooler unit was repaired but still isn't holding at temp (ambient temp around 45 F, no food in it), so it will be replaced soon.Sandwich toppings are being kept in walk-in until unit is replaced.
Location: Kitchen (back)
Equipment: -
|
03/24/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top/reach-in cooler for sandwich fillings and toppings is running, but is room temp inside; all contents a little above room temp at 79-80 F. Slow time of year for DQ so manager had not used prep top that day. Discarded the following contents: shredded cheese in container and bag; foot long hot dogs; regular size hot dogs; cooked chicken breast filets; lettuce (not PHF but was wilted). Repair/replace unit. Keep food in walk-in or another cooler until repaired/replaced to keep food at 41 F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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.
Comments: Clean and sanitize can opener.
Location: Kitchen (back)
Equipment: Can opener
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak in roof/ceiling in drive through area above shelving. Removed sleeved food items under leaky area. Repair roof to sound condition.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge.
Location: Kitchen (back)
Equipment: -
|
03/03/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top/reach-in cooler for sandwich fillings and toppings is running, but is room temp inside; all contents a little above room temp at 79-80 F. Slow time of year for DQ so manager had not used prep top that day. Discarded the following contents: shredded cheese in container and bag; foot long hot dogs; regular size hot dogs; cooked chicken breast filets; lettuce (not PHF but was wilted). Repair/replace unit. Keep food in walk-in or another cooler until repaired/replaced to keep food at 41 F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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.
Comments: Clean and sanitize can opener.
Location: Kitchen (back)
Equipment: Can opener
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak in roof/ceiling in drive through area above shelving. Removed sleeved food items under leaky area. Repair roof to sound condition.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge.
Location: Kitchen (back)
Equipment: -
|
01/15/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top/reach-in cooler for sandwich fillings and toppings is running, but is room temp inside; all contents a little above room temp at 79-80 F. Slow time of year for DQ so manager had not used prep top that day. Discarded the following contents: shredded cheese in container and bag; foot long hot dogs; regular size hot dogs; cooked chicken breast filets; lettuce (not PHF but was wilted). Repair/replace unit. Keep food in walk-in or another cooler until repaired/replaced to keep food at 41 F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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.
Comments: Clean and sanitize can opener.
Location: Kitchen (back)
Equipment: Can opener
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak in roof/ceiling in drive through area above shelving. Removed sleeved food items under leaky area. Repair roof to sound condition.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge.
Location: Kitchen (back)
Equipment: -
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01/10/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Prep top/reach-in cooler for sandwich fillings and toppings is running, but is room temp inside; all contents a little above room temp at 79-80 F. Slow time of year for DQ so manager had not used prep top that day. Discarded the following contents: shredded cheese in container and bag; foot long hot dogs; regular size hot dogs; cooked chicken breast filets; lettuce (not PHF but was wilted). Repair/replace unit. Keep food in walk-in or another cooler until repaired/replaced to keep food at 41 F or below.
Location: Kitchen
Equipment: Prep Top Cooler
- 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.
Comments: Clean and sanitize can opener.
Location: Kitchen (back)
Equipment: Can opener
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Leak in roof/ceiling in drive through area above shelving. Removed sleeved food items under leaky area. Repair roof to sound condition.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge.
Location: Kitchen
Equipment: Prep Top Cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Prep top/reach in cooler for sandwiches not working: unit is running but it is room temperature inside. Repair. 2. Gas hot water heater vent has holes, can allow CO to escape into room. Repair vent line so that it is one intact unit, sealed into ceiling for discharge.
Location: Kitchen (back)
Equipment: -
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12/09/2013 | Routine |
- 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: CHAIN/SECURE THE CO2 TANK BEING USED FOR SOFT DRINKS.
- Physical structure maintenance (corrected)
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: SOME ROOF LEAKS ARE EVIDENT BY WATER/MOISTURE DRIPPING THROUGH CERTAIN AREAS OF THE CEILING NEAR THE CENTER WALL.
- 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: KEEP EMPLOYEE DRINK IN A CUP WITH LID AND STRAW.
Location: Prep area
- 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 BEHIND DRIVE--THRU SOFT DRINK DISPENSER.2) MOP UP A COUPLE PUDDLES OF WATER ON FLOOR SURFACES.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTH SHOULD BE PLACED BACK IN BLEACH (SANITIZER) WATER BETWEEN USE. -- OK'D.
Location: Prep area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) MOP SINK DRAIN BACKED--UP. CLEAR DRAIN AS NEEDED.2) A LEAKY HOSE WITHIN THE TOPPINGS CABINET SHOULD BE RUN TO THE FLOOR DRAIN NEARBY.
Location: Back room
Equipment: Mop sink
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04/29/2013 | Recheck |
- 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: CHAIN/SECURE THE CO2 TANK BEING USED FOR SOFT DRINKS.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: SOME ROOF LEAKS ARE EVIDENT BY WATER/MOISTURE DRIPPING THROUGH CERTAIN AREAS OF THE CEILING NEAR THE CENTER WALL.
- 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: KEEP EMPLOYEE DRINK IN A CUP WITH LID AND STRAW.
Location: Prep area
- 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 BEHIND DRIVE--THRU SOFT DRINK DISPENSER.2) MOP UP A COUPLE PUDDLES OF WATER ON FLOOR SURFACES.
Location: Back room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTH SHOULD BE PLACED BACK IN BLEACH (SANITIZER) WATER BETWEEN USE. -- OK'D.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) MOP SINK DRAIN BACKED--UP. CLEAR DRAIN AS NEEDED.2) A LEAKY HOSE WITHIN THE TOPPINGS CABINET SHOULD BE RUN TO THE FLOOR DRAIN NEARBY.
Location: Back room
Equipment: Mop sink
|
04/17/2013 | 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: CHAIN/SECURE THE CO2 TANK BEING USED FOR SOFT DRINKS.
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: SOME ROOF LEAKS ARE EVIDENT BY WATER/MOISTURE DRIPPING THROUGH CERTAIN AREAS OF THE CEILING NEAR THE CENTER WALL.
- 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: KEEP EMPLOYEE DRINK IN A CUP WITH LID AND STRAW.
Location: Prep area
- 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 BEHIND DRIVE--THRU SOFT DRINK DISPENSER.2) MOP UP A COUPLE PUDDLES OF WATER ON FLOOR SURFACES.
Location: Back room
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: MOIST WIPING CLOTH SHOULD BE PLACED BACK IN BLEACH (SANITIZER) WATER BETWEEN USE. -- OK'D.
Location: Prep area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) MOP SINK DRAIN BACKED--UP. CLEAR DRAIN AS NEEDED.2) A LEAKY HOSE WITHIN THE TOPPINGS CABINET SHOULD BE RUN TO THE FLOOR DRAIN NEARBY.
Location: Back room
Equipment: Mop sink
|
04/11/2013 | Routine |
- 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.
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 stored on the floor in back of kitchen.
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10/05/2012 | Routine |
- 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: REPLACE SANITIZER AT 3--BAY SINK.
Equipment: 3-bay
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE'S FOOD HANDLER'S CERTIFICATE EXPIRED OVER A YEAR AGO. ARRANGE FOR ANOTHER EMPLYEE TO TAKE CLASS AND EXAM AS SOON AS POSSIBLE.SCHEDULE TO TAKE SERV SAFE (OR THE LIKE) CLASS AND EXAM IN THE NEXT FEW WEEKS.
- 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: CLEAN FLOOR UNDER TABLE RIGHT OF DRIVE--THRU WINDOW AND IN BACK CORNER UNDER SHELVING.
Location: Back room
- 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: REPLACE THERMOMETER IN PREP. COOLER.
Equipment: Prep Top Cooler
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: REFILL DISH DETERGENT AS NEEDED.
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07/16/2012 | Recheck |
- 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: REPLACE SANITIZER AT 3--BAY SINK.
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE'S FOOD HANDLER'S CERTIFICATE EXPIRED OVER A YEAR AGO. ARRANGE FOR ANOTHER EMPLYEE TO TAKE CLASS AND EXAM AS SOON AS POSSIBLE.SCHEDULE TO TAKE SERV SAFE (OR THE LIKE) CLASS AND EXAM IN THE NEXT FEW WEEKS.
- 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: CLEAN FLOOR UNDER TABLE RIGHT OF DRIVE--THRU WINDOW AND IN BACK CORNER UNDER SHELVING.
Location: Back room
- 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: REPLACE THERMOMETER IN PREP. COOLER.
Equipment: Prep Top Cooler
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: REFILL DISH DETERGENT AS NEEDED.
|
06/15/2012 | Recheck |
- 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: REPLACE SANITIZER AT 3--BAY SINK.
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE'S FOOD HANDLER'S CERTIFICATE EXPIRED OVER A YEAR AGO. ARRANGE FOR ANOTHER EMPLYEE TO TAKE CLASS AND EXAM AS SOON AS POSSIBLE.SCHEDULE TO TAKE SERV SAFE (OR THE LIKE) CLASS AND EXAM IN THE NEXT FEW WEEKS.
- 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: CLEAN FLOOR UNDER TABLE RIGHT OF DRIVE--THRU WINDOW AND IN BACK CORNER UNDER SHELVING.
Location: Back room
- 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: REPLACE THERMOMETER IN PREP. COOLER.
Equipment: Prep Top Cooler
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: REFILL DISH DETERGENT AS NEEDED.
|
05/14/2012 | Recheck |
- 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: REPLACE SANITIZER AT 3--BAY SINK.
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE'S FOOD HANDLER'S CERTIFICATE EXPIRED OVER A YEAR AGO. ARRANGE FOR ANOTHER EMPLYEE TO TAKE CLASS AND EXAM AS SOON AS POSSIBLE.
- 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: CLEAN FLOOR UNDER TABLE RIGHT OF DRIVE--THRU WINDOW AND IN BACK CORNER UNDER SHELVING.
Location: Back room
- 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: REPLACE THERMOMETER IN PREP. COOLER.
Equipment: Prep Top Cooler
- Warewashing No detergent (corrected)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: REFILL DISH DETERGENT AS NEEDED.
|
03/26/2012 | Recheck |
- 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: REPLACE SANITIZER AT 3--BAY SINK.
Equipment: 3-bay
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE EMPLOYEE'S FOOD HANDLER'S CERTIFICATE EXPIRED OVER A YEAR AGO. ARRANGE FOR ANOTHER EMPLYEE TO TAKE CLASS AND EXAM AS SOON AS POSSIBLE.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOOR UNDER TABLE RIGHT OF DRIVE--THRU WINDOW AND IN BACK CORNER UNDER SHELVING.
Location: Back room
- 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: REPLACE THERMOMETER IN PREP. COOLER.
Equipment: Prep Top Cooler
- Warewashing No detergent
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: REFILL DISH DETERGENT AS NEEDED.
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03/23/2012 | Routine |
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