- Dumpster enclosure condition (corrected)
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: TRASH COMPACTOR LEAKING LIQUID FROM CORNER LOCATED IN TRASH STORAGE AREA OUTSIDE. INTENSE AND FOUL SMELLING ODOR IN ENTIRE VICINITY AND ENTERED INTO KITCHEN AREA WHEN RECEIVING DOORS WERE OPENED.PROVIDE REPAIR TO TRASH COMPACTOR. UNIT SHOULD BE SEALED OR REPLACED. ESTABLISHMENT WAS CITED FOR SAME VIOLATION RECENTLY ON A COMPLAINT INSPECTION.DISCUSSED ISSUE WITH CUSTODIAL MANAGER WHO STATED SHE SPOKE WITH TRASH HANDLING COMPANY TODAY. UNIT WILL BE REPLACED OR REPAIRED.
Location: Dumpster area
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10/23/2014 | Recheck |
- Dumpster enclosure condition
Storage areas, enclosures and dumpster in poor condition.
Correction: Maintain storage areas, enclosures and dumpster in good repair.
Comments: TRASH COMPACTOR LEAKING LIQUID FROM CORNER LOCATED IN TRASH STORAGE AREA OUTSIDE. INTENSE AND FOUL SMELLING ODOR IN ENTIRE VICINITY AND ENTERED INTO KITCHEN AREA WHEN RECEIVING DOORS WERE OPENED.PROVIDE REPAIR TO TRASH COMPACTOR. UNIT SHOULD BE SEALED OR REPLACED. ESTABLISHMENT WAS CITED FOR SAME VIOLATION RECENTLY ON A COMPLAINT INSPECTION.DISCUSSED ISSUE WITH CUSTODIAL MANAGER WHO STATED SHE SPOKE WITH TRASH HANDLING COMPANY TODAY. UNIT WILL BE REPLACED OR REPAIRED.
Location: Dumpster area
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10/06/2014 | Routine |
| No violation noted during this evaluation. | 09/10/2014 | Non-Illness Complaint |
- 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: 1. WELL COOLER ON SERVICE LINE HOLDING AT 55 DEGREES F2. REACH IN COOLER IN KITCHEN/SERVICE LINE HOLDING AT 56.DISCONTINUE USE OF REFRIGERATION UNITS UNTIRL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD REMOVED TO ALTERNATE COOLERS.
Location: Service counter
Equipment: Prep Top Cooler
- 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: 1. WELL COOLER ON SERVICE LINE HOLDING AT 55 DEGREES F2. REACH IN COOLER IN KITCHEN/SERVICE LINE HOLDING AT 56.DISCONTINUE USE OF REFRIGERATION UNITS UNTIRL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD REMOVED TO ALTERNATE COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: RECENTLY COOKED PANS OF WHOLE BONELESS TURKEYS COVERED WITH FOIL HOLDING AT 180 DEGREES F, ENSURE ALL HOT FOODS ARE VENTED TO ALLOW HEAT ESCAPE FOR PROPER COOLING.
Location: Walk-in cooler
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04/15/2014 | 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: 1. WELL COOLER ON SERVICE LINE HOLDING AT 55 DEGREES F2. REACH IN COOLER IN KITCHEN/SERVICE LINE HOLDING AT 56.DISCONTINUE USE OF REFRIGERATION UNITS UNTIRL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD REMOVED TO ALTERNATE COOLERS.
Location: Service counter
Equipment: Prep Top Cooler
- 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: 1. WELL COOLER ON SERVICE LINE HOLDING AT 55 DEGREES F2. REACH IN COOLER IN KITCHEN/SERVICE LINE HOLDING AT 56.DISCONTINUE USE OF REFRIGERATION UNITS UNTIRL REPAIRED TO HOLD FOOD AT 41 DEGREES F OR LOWER. FOOD REMOVED TO ALTERNATE COOLERS.
Location: Kitchen
Equipment: Reach in cooler
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: RECENTLY COOKED PANS OF WHOLE BONELESS TURKEYS COVERED WITH FOIL HOLDING AT 180 DEGREES F, ENSURE ALL HOT FOODS ARE VENTED TO ALLOW HEAT ESCAPE FOR PROPER COOLING.
Location: Walk-in cooler
|
04/08/2014 | Routine |
- 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: OBSERVED EMPLOYEE DRINK IN WATER BOTTLE WITHOUT STRAW IN PREP AREA. ANOTHER EMPLOYEE BEVERAGE STORED INSIDE REACH IN COOLER COVERED WITH PLASTIC WRAP AND NO STRAW.ENSURE ALL EMPLOYEE BEVERAGES ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1/2 DOZEN OF RAW SHELL EGGS STORED ON SHELF ABOVE COOKIES INSIDE REACH IN COOLER IN PREP AREA.STORE RAW FOOD BELOW READY TO EAT TO PROTECT FROM CROSS CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF SLICER BLADE ON BACK SIDE. RUST SPOTS AND BUILD UP IN CREVICES AS WELL.CLEAN AND SANITIZE SLICER THOROUGHLY AFTER USE. DETAIL CLEAN TO REMOVE ALL BUILD UP AND RUST RESUDE.
Location: Kitchen
Equipment: Slicer
- 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: 1. BLEACH CONCENTRATION IN BUCKET TOO STRONG (GREATER THAN 200 PPM) LOCATED ON FOOD SERVICE LINE.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM.2. SANITIZING SOLUTION IN SPRAY BOTTLE TOO STRONG (GREATER THAN 500 PPM QUAT) LOCATED IN BACK PREP AREA.MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Service counter
- 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: 1. BLEACH CONCENTRATION IN BUCKET TOO STRONG (GREATER THAN 200 PPM) LOCATED ON FOOD SERVICE LINE.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM.2. SANITIZING SOLUTION IN SPRAY BOTTLE TOO STRONG (GREATER THAN 500 PPM QUAT) LOCATED IN BACK PREP AREA.MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Prep area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BLADE ON SLICER ROUGH ON CUTTING EDGE. SHARPEN BLADE TO PROVIDE A SMOOTH SURFACE.
Location: Kitchen
Equipment: Slicer
|
12/06/2013 | Recheck |
- 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: OBSERVED EMPLOYEE DRINK IN WATER BOTTLE WITHOUT STRAW IN PREP AREA. ANOTHER EMPLOYEE BEVERAGE STORED INSIDE REACH IN COOLER COVERED WITH PLASTIC WRAP AND NO STRAW.ENSURE ALL EMPLOYEE BEVERAGES ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1/2 DOZEN OF RAW SHELL EGGS STORED ON SHELF ABOVE COOKIES INSIDE REACH IN COOLER IN PREP AREA.STORE RAW FOOD BELOW READY TO EAT TO PROTECT FROM CROSS CONTAMINATION.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: FOOD SOIL ON SURFACE OF SLICER BLADE ON BACK SIDE. RUST SPOTS AND BUILD UP IN CREVICES AS WELL.CLEAN AND SANITIZE SLICER THOROUGHLY AFTER USE. DETAIL CLEAN TO REMOVE ALL BUILD UP AND RUST RESUDE.
Location: Kitchen
Equipment: Slicer
- 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: 1. BLEACH CONCENTRATION IN BUCKET TOO STRONG (GREATER THAN 200 PPM) LOCATED ON FOOD SERVICE LINE.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM.2. SANITIZING SOLUTION IN SPRAY BOTTLE TOO STRONG (GREATER THAN 500 PPM QUAT) LOCATED IN BACK PREP AREA.MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Service counter
- 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: 1. BLEACH CONCENTRATION IN BUCKET TOO STRONG (GREATER THAN 200 PPM) LOCATED ON FOOD SERVICE LINE.MAINTAIN SOLUTION BETWEEN 50 AND 100 PPM.2. SANITIZING SOLUTION IN SPRAY BOTTLE TOO STRONG (GREATER THAN 500 PPM QUAT) LOCATED IN BACK PREP AREA.MAINTAIN SOLUTION AT 200 PPM QUAT.
Location: Prep area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BLADE ON SLICER ROUGH ON CUTTING EDGE. SHARPEN BLADE TO PROVIDE A SMOOTH SURFACE.
Location: Kitchen
Equipment: Slicer
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11/21/2013 | Routine |
- 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: CARD BOARD LINING COLD TOP COOLER ON SERVICE LINE. DISCONTINUE USING CARD BOARD TO LINE COOLERS. PROVIDE A WASHABLE, NON POROUS LINER.
Location: Service counter
|
03/08/2013 | Routine |
- 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: EMPLOYEE BEVERAGES, ONE WITHOUT A LID, STORED ON TRAY WITH A CONTAINER OF CHERRIES AND WHIPPED CREAM UTILIZED IN FOOD SERVICE. ENSURE EMPLOYEE BEVERAGES ARE STORED WITH LIDS AND STORED ON LOWEST SHELF TO PREVENT CONTAMINATION OF FOOD SERVED TO STUDENTS/STAFF.
Location: Kitchen
|
10/11/2012 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SANDWHICHES AND SALAD STORED IN COOLER NOT HOLDING AT 41 DEGREES ON SERVICE LINE. COOLER HAD NOT BEEN TURNED ON. ENSURE ALL COOLERS ARE MAINTAINING 41 DEGREES F BEFORE USE.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION IN SPRAY BOTTLE ON SERVICE LINE MEASURED OVER 400 PPM QUAT. MAINTAIN SOLUTION AT 200 PPM QUAT
Location: Service counter
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05/02/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CARTON OF RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS (TORTILLAS) INSIDE WALK IN COOLER.
- Data plate
No data plate provided.
Correction: Provide data plate.
Comments: PROVIDE DATA FOR TEMPERATURE GUAGES ON DISH MACHINE.
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12/07/2011 | Routine |
Restaurant representatives - add corrected or new information about FALL CREEK VALLEY MIDDLE SCHOOL, 9701 E 63RD ST, Lawrence, IN »