MCDONALD'S, 3435 W 16TH ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MCDONALD'S
Type: Restaurant
Address: 3435 W 16TH ST, Indianapolis, IN 46222
County: Marion
License #: 202476
Smoking: Smoke Free
Total inspections: 22
Last inspection: 09/11/2014
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Inspection findings

Inspection Date

Type
  • Smoking observed (enclosed area) (corrected on site)
    Smoking observed in prohibited enclosed area within a place of employment.
    Correction: Smoking shall be prohibited in all enclosed public areas within the consolidated city.
    Comments: EMPLOYEE VIDEO TAPED DURING OPEN BUSINESS HOURS SMOKING AT THE DRIVE THROUGH AREA
 09/11/2014Non-Illness Complaint
  • 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.
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 08/19/2014Non-Illness Complaint Recheck
  • 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.
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
 08/12/2014Non-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: *CORRECTIVE ACTION*ESTABLISHMENT MANAGEMENT PROVIDED DOCUMENTATION INVOICES/PROOF OF PROFESSIONAL PEST CONTROL PROVIDER ON-SITE DURING COMPLAINT RECHECK INSPECTION.ESTABLISHMENT RECEIVES MONTHLY PROFESSIONAL PEST CONTROL INSPECTIONS FROM PPC COMMERCIAL EXTERMINATORS.MINOR FLY/GNAT ACTIVITY WAS PRESNT AT ESTABLISHMENT.
    Location: Kitchen
  • 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: *CORRECTIVE ACTION*ESTABLISHMENT MANAGEMENT PROVIDED DOCUMENTATION INVOICES/PROOF OF PROFESSIONAL PEST CONTROL PROVIDER ON-SITE DURING COMPLAINT RECHECK INSPECTION.ESTABLISHMENT RECEIVES MONTHLY PROFESSIONAL PEST CONTROL INSPECTIONS FROM PPC COMMERCIAL EXTERMINATORS.MINOR FLY/GNAT ACTIVITY WAS PRESNT AT ESTABLISHMENT.
    Location: Basement
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 2 CANS OF HOT SHOT PEST SPRAY WAS LOCATED INSIDE ESTABLISHMENT OFFICE IN KITCHEN.REMOVE PEST SPRAYS OFF PREMISES. CONSULT PROFESSIONAL PEST CONTROL PROVIDER. ONLY APPROVED PEST CONTROL SPRAYS CAN BE USED IN A RETAIL FOOD ESTABLISHMENT.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT SURFACES, EQUIPMENT, UTENSILS, ETC.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT SURFACES, EQUIPMENT, UTENSILS, ETC.
    Location: Basement
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER SUMP PUMP COVER FOR BASEMENT SUMP PUMP.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT SURFACES, EQUIPMENT, UTENSILS, ETC.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT SURFACES, EQUIPMENT, UTENSILS, ETC.
    Location: Basement
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN ICE MACHINE INTERIOR SURFACES AND KICK TRAY.
    Location: Kitchen (back)
    Equipment: Ice machine
  • 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: CONTINUE TO WORK ON FLOOR CLEANING AND SANITIZING AT BACK KITCHEN DRY STORAGE ROOM AND FLOORS LOCATED BY BACK DRIVE-THRU LOCATION.
    Location: Kitchen (back)
  • 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: CONTINUE TO WORK ON FLOOR CLEANING AND SANITIZING AT BACK KITCHEN DRY STORAGE ROOM AND FLOORS LOCATED BY BACK DRIVE-THRU LOCATION.
    Location: Basement
 07/24/2014Non-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: MINOR FLY/GNAT ACTIVITY WAS PRESNT AT ESTABLISHMENT.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: MINOR FLY/GNAT ACTIVITY WAS PRESNT AT ESTABLISHMENT.
    Location: Basement
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: 2 CANS OF HOT SHOT PEST SPRAY WAS LOCATED INSIDE ESTABLISHMENT OFFICE IN KITCHEN.REMOVE PEST SPRAYS OFF PREMISES. CONSULT PROFESSIONAL PEST CONTROL PROVIDER. ONLY APPROVED PEST CONTROL SPRAYS CAN BE USED IN A RETAIL FOOD ESTABLISHMENT.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT SURFACES, EQUIPMENT, UTENSILS, ETC.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT SURFACES, EQUIPMENT, UTENSILS, ETC.
    Location: Basement
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: PROVIDE PROPER SUMP PUMP COVER FOR BASEMENT SUMP PUMP.
    Location: Basement
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT SURFACES, EQUIPMENT, UTENSILS, ETC.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT SURFACES, EQUIPMENT, UTENSILS, ETC.
    Location: Basement
  • 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.
    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.
    Location: Basement
 07/15/2014Non-Illness Complaint
No violation noted during this evaluation. 05/12/2014Non-Illness Complaint
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON BACK TEA PREP STATION WHILE PREPARING TEA--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST HAVE STRAW AND CONTAIN LID*
    Location: Kitchen (back)
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR) AT FRONT SERVICE COUNTER--COS.
    Location: Kitchen (back)
    Equipment: Reach in cooler (4 door)
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR) AT FRONT SERVICE COUNTER--COS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR) AT FRONT SERVICE COUNTER--COS.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR) AT FRONT SERVICE COUNTER--COS.
    Location: Service counter
  • Jewelry prohibition (corrected)
    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 HANDLERS MUST TAKE JEWELRY OFF ARMS/WRIST (EX. WATCH).
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: CONTINUE TO WORK ON:1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES--CORRECTED.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER)--CONTINUE TO WORK ON.
    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: CONTINUE TO WORK ON:1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES--CORRECTED.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER)--CONTINUE TO WORK ON.
    Location: Basement
  • 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: CONTINUE TO WORK ON:1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES--CORRECTED.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER)--CONTINUE TO WORK ON.
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT BACK KITCHEN CEILIING WHERE NEEDED.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS.
    Location: Basement
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT FROZEN PATTY AND BACON FREEZERS.
    Location: Cook line
    Equipment: reach in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES INCLUDING INTERIOR DOORS).
    Location: Kitchen (back)
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER--IN PROGRESS/WORK ORDER.3) REPLACE DAMAGED ICE MACHINE DOOR--IN PROGRESS/WORK ORDER.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER--IN PROGRESS/WORK ORDER.3) REPLACE DAMAGED ICE MACHINE DOOR--IN PROGRESS/WORK ORDER.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER--IN PROGRESS/WORK ORDER.3) REPLACE DAMAGED ICE MACHINE DOOR--IN PROGRESS/WORK ORDER.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR ALL BEVERAGE DRAINAGE LEAKS AT FRONT SERVICE COUNTER WHERE LEMONADE, HI-C AND POWER ADE ARE LOCATED. THIS LOCATION MUST REMAIN CLEAN, DRY AND LEAK-FREE.
    Location: Service counter
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF DRIVE THRU AND FRONT SERVICE COUNTER SODA MACHINE/ICE BIN INTERIOR AND EXTERIOR SURFACES; INCLUDING SODA NOZZLES.
    Location: Service counter
    Equipment: Soda machine
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF DRIVE THRU AND FRONT SERVICE COUNTER SODA MACHINE/ICE BIN INTERIOR AND EXTERIOR SURFACES; INCLUDING SODA NOZZLES.
    Location: Service counter
    Equipment: Ice bin
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: FOOD HANDLER OBSERVED STIRRING BUCKETS/CONTAINER OF TEA ON FLOOR; STORE AND PREP FOOD AND BEVERAGES OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
 05/05/2014Recheck
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: EMPLOYEE PERSONAL DRINKS STORED ON BACK TEA PREP STATION WHILE PREPARING TEA--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST HAVE STRAW AND CONTAIN LID*
    Location: Kitchen (back)
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR) AT FRONT SERVICE COUNTER--COS.
    Location: Kitchen (back)
    Equipment: Reach in cooler (4 door)
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR) AT FRONT SERVICE COUNTER--COS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR) AT FRONT SERVICE COUNTER--COS.
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency (corrected on site)
    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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR) AT FRONT SERVICE COUNTER--COS.
    Location: Service counter
  • Jewelry prohibition (corrected)
    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 HANDLERS MUST TAKE JEWELRY OFF ARMS/WRIST (EX. WATCH).
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • 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: CONTINUE TO WORK ON:1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER).
    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: CONTINUE TO WORK ON:1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER).
    Location: Basement
  • 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: CONTINUE TO WORK ON:1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER).
    Location: Service counter
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT BACK KITCHEN CEILIING WHERE NEEDED.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE FLOORS UNDER PLASTIC PALLETS AND AT WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE FLOORS UNDER PLASTIC PALLETS AND AT WALK-IN-FREEZER FLOORS.
    Location: Dry storage
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE AT FROZEN PATTY AND BACON FREEZERS.
    Location: Cook line
    Equipment: reach in freezer
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES INCLUDING INTERIOR DOORS).
    Location: Kitchen (back)
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER--IN PROGRESS/WORK ORDER.3) REPLACE DAMAGED ICE MACHINE DOOR--IN PROGRESS/WORK ORDER.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER--IN PROGRESS/WORK ORDER.3) REPLACE DAMAGED ICE MACHINE DOOR--IN PROGRESS/WORK ORDER.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK--CORRECTED.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER--IN PROGRESS/WORK ORDER.3) REPLACE DAMAGED ICE MACHINE DOOR--IN PROGRESS/WORK ORDER.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR ALL BEVERAGE DRAINAGE LEAKS AT FRONT SERVICE COUNTER WHERE LEMONADE, HI-C AND POWER ADE ARE LOCATED. THIS LOCATION MUST REMAIN CLEAN, DRY AND LEAK-FREE.
    Location: Service counter
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF DRIVE THRU AND FRONT SERVICE COUNTER SODA MACHINE/ICE BIN INTERIOR AND EXTERIOR SURFACES; INCLUDING SODA NOZZLES.
    Location: Service counter
    Equipment: Soda machine
  • 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF DRIVE THRU AND FRONT SERVICE COUNTER SODA MACHINE/ICE BIN INTERIOR AND EXTERIOR SURFACES; INCLUDING SODA NOZZLES.
    Location: Service counter
    Equipment: Ice bin
  • Single Service Storage (corrected on site)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: FOOD HANDLER OBSERVED STIRRING BUCKETS/CONTAINER OF TEA ON FLOOR; STORE AND PREP FOOD AND BEVERAGES OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
 03/25/2014Recheck
  • 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 PERSONAL DRINKS STORED ON BACK TEA PREP STATION WHILE PREPARING TEA--DISCONTINUE THIS BEHAVIOR.*ALL EMPLOYEE DRINKS MUST HAVE STRAW AND CONTAIN LID*
    Location: Kitchen (back)
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS; INCLUDING FRONT SERVICE COUNTER CAFE MACHINE COOLER, SHELVING AND INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR).
    Location: Kitchen (back)
    Equipment: Reach in cooler (4 door)
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS; INCLUDING FRONT SERVICE COUNTER CAFE MACHINE COOLER, SHELVING AND INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR).
    Location: Kitchen
    Equipment: Metal shelving
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS; INCLUDING FRONT SERVICE COUNTER CAFE MACHINE COOLER, SHELVING AND INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR).
    Location: Kitchen
    Equipment: Prep table
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS; INCLUDING FRONT SERVICE COUNTER CAFE MACHINE COOLER, SHELVING AND INTERIOR CABINET SURFACES (INTERIOR AND EXTERIOR).
    Location: Service counter
  • Jewelry prohibition
    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 HANDLERS MUST TAKE JEWELRY OFF ARMS/WRIST (EX. WATCH).
  • 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.
  • 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: 1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER).
    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: 1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER).
    Location: Basement
  • 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: 1) KEEP ALL SINGLE-SERVICE USE ITEMS OFF FLOOR AT LEAST 6 INCHES.2) PLEASE ENSURE THAT ALL SINGLE-SERVICE ITEMS (EX. CUPS) ARE STORED ON SANITARY SURFACES; NOT SOILED SURFACES, COUNTER-TOPS, OR NOT EASILY CLEANABLE LININGS (EX. PAPER).
    Location: Service counter
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE DAMAGED/CRACKED LIGHT GUARD SHIELDS AT BACK KITCHEN CEILIING WHERE NEEDED.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE FLOORS UNDER PLASTIC PALLETS AND AT WALK-IN-FREEZER FLOORS.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DRY STORAGE FLOORS UNDER PLASTIC PALLETS AND AT WALK-IN-FREEZER FLOORS.
    Location: Dry storage
  • 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 AT FROZEN PATTY AND BACON FREEZERS.
    Location: Cook line
    Equipment: reach in freezer
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN DISHMACHINE (INTERIOR AND EXTERIOR SURFACES INCLUDING INTERIOR DOORS).
    Location: Kitchen (back)
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER.3) REPLACE DAMAGED ICE MACHINE DOOR.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER.3) REPLACE DAMAGED ICE MACHINE DOOR.
    Location: Kitchen
    Equipment: Reach in cooler (4 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) INSTALL COLD-WATER NOZZEL OF KITCHEN MOP SINK.2) REPLACE AND/OR RESURFACE RUSTED SHELVING OF 4-DOOR KITCHEN COOLER.3) REPLACE DAMAGED ICE MACHINE DOOR.
    Location: Kitchen (back)
    Equipment: Ice machine
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: REPAIR ALL BEVERAGE DRAINAGE LEAKS AT FRONT SERVICE COUNTER WHERE LEMONADE, HI-C AND POWER ADE ARE LOCATED. THIS LOCATION MUST REMAIN CLEAN, DRY AND LEAK-FREE.
    Location: Service counter
  • 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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    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: KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Basement
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF DRIVE THRU AND FRONT SERVICE COUNTER SODA MACHINE/ICE BIN INTERIOR AND EXTERIOR SURFACES; INCLUDING SODA NOZZLES.
    Location: Service counter
    Equipment: Soda machine
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF DRIVE THRU AND FRONT SERVICE COUNTER SODA MACHINE/ICE BIN INTERIOR AND EXTERIOR SURFACES; INCLUDING SODA NOZZLES.
    Location: Service counter
    Equipment: Ice bin
  • Single Service Storage (corrected on site)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: FOOD HANDLER OBSERVED STIRRING BUCKETS/CONTAINER OF TEA ON FLOOR; STORE AND PREP FOOD AND BEVERAGES OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen (back)
 03/14/2014Routine
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: FOOD EMPLOYEE WORKING ON SANDWICH MAKE LINE TOUCHED GLOVED HAND TO FACE AND DID NOT CHANGE GLOVES AFTER CONTAMINATION.ENSURE GLOVES ARE REMOVED FROM HANDS IMMEDIATELY AFTER CONTAMINATION HAS OCCURRED.
  • 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: DISH MACHINE NOT SANITIZING DISHES AT THE PROPER CONCENTRATION ( 0 PPM).REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.SANITZE EQUIPMENT IN THREE COMPARTMENT SINK AT 200 PPM QUAT UNTIL MACHINE HAS BEEN REPAIRED.RECHECK: EQUIPMENT WASHED, RINSED, AND SANITIZED IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE TO DISH MACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SURFACE OF REACH IN SHELVING SOILED WITH RUST IN SOME AREAS CONTAINING PANCAKES AND OTHER BREAKFAST FOOD ITEMS AND INSIDE CHICKEN NUGGET FREEZER.2. COOKED MEAT PATTIES STORED ON TRAYS AND BASKET LINERS SOILED WITH BUILD UP OF GREASE AND FOOD RESIDUE ON SURFACES LOCATED ON MAKE LINE. CORRECTED3. PRE-PACKAGED TORTILLAS THAWING ON DIRTY GREEN TRAYS NEAR WALK IN FREEZER. CORRECTEDRECHECK: REPLACEMENT SHELVING IS CURRENTLY ON ORDER FOR INTERIOR OF CHICKEN NUGGET FREEZER.
    Location: Prep area
    Equipment: Wire shelving
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: A LARGE FAN WAS STORED ON A TABLE IN FRONT OF HAND SINK NEXT TO DISH MACHINE BLOCKING ACCESS.ENSURE NOTHING IS STORED IN FRONT OF A HAND SINK TO ALLOW ACCESS AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: KITCHEN HAND SINK, SOAP, AND TOWEL DISPENSER SOILED WITH BUILD UP.KEEP HAND WASHING STATION IN A CLEAN AND SANITARY CONDITION AT ALL TIMES
    Location: Kitchen
    Equipment: Hand sink
  • Contamination of sanitized tableware (corrected)
    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: ALL BEVERAGE LIDS AT ALL BEVERAGE STATIONS ARE STORED IMPROPERLY.THE FACE OF THE LID SHOULD BE FACING DOWN TO PREVENT CONTAMINATION ON THE INTERIOR OF THE LID FROM BARE HANDS.
  • 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: VENT SOILED WITH DUST LOCATED ABOVE SANDWICH MAKE LINE.CLEAN THOROUGHLY.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    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. TILES MISSING ON WALL BEHIND THREE COMPARTMENT SINK.2. SEAL DAMAGED FLOOR TILES NEAR BACK DOOR EXIT.RECHECK: A WORK ORDER IS IN PROGRESS TO PROVIDE REPAIR
    Location: Kitchen (back)
  • 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, REMOVE CHUNKS OF ICE AND FOOD DEBRI ON THE FLOOR INSIDE WALK IN FREEZER.2.REMOVE FOOD AND GREASE RESIDUE BEHIND AND BELOW ALL FIXED EQUIPMENT ON FRONT AND BACK LINE INCLUDING UNDER SHAKE MACHINE, BEVERAGE MACHINES AND THREE COMPARTMENT SINK.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE STANDS WHERE BULK KETCHUP AND MUSTARD DISPENSERS ARE STORED ON MAKE LINE ARE CRACKED AND DAMAGED.REPLACE DAMAGED CONDIMENT HOLDERS.RECHECK: DISH MACHINE NOT RELEASING SANITIZER. DISH MACHINE PUT OUT OF SERVICE UNTIL PART HAS ARRIVED TO CORRECT PROBLEM.
    Location: Cook line
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE STANDS WHERE BULK KETCHUP AND MUSTARD DISPENSERS ARE STORED ON MAKE LINE ARE CRACKED AND DAMAGED.REPLACE DAMAGED CONDIMENT HOLDERS.RECHECK: DISH MACHINE NOT RELEASING SANITIZER. DISH MACHINE PUT OUT OF SERVICE UNTIL PART HAS ARRIVED TO CORRECT PROBLEM.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TWO FILTHY LARGE FANS STORED IN BACK PREP AREA.2. REMOVE BUILD UP IN SOME AREAS ON THE INTERIOR AND EXTERIOR OF THE DISH MACHINE.
    Location: Kitchen (back)
  • 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: EQUIPMENT AND STORAGE AREAS SOILED WITH FOOD SOIL AND STICKY RESIDUES ON ENTIRE SERVICE COUNTER AREA. 1. CLEAN ALL BEVERAGE EQUIPMENT (UNDER AND BEHIND) INCLUDING NOZZLES, AND GASKETS ON JUICE, SODA, DAIRY CREAM. SMOOTHIE, SHAKE, AND COFFEE MACHINES.2. CLEAN ALL BINS CONTAINING CONDIMENTS, LIDS, STRAWS, ETC.... ON ENTIRE FRONT LINE AND COMPARTMENTS ON MAKE LINE.3. REMOVE ALL STICKY RESIDUE ON SURFACES OF BEVERAGE CUP AND STRAW HOLDERS.4. REMOVE BUILD UP ON FOOD CART IN BACK PREP AREA.5. RUST STAINS ON SURFACE OF KICK TRAY INSIDE ICE MACHINE.6. THOROUGHY CLEAN ALL STORAGE SHELVES BELOW COUNTER TOPS AND PREP TABLES ON MAKE LINE AND BACK PREP AREA.
    Location: Service counter
  • 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: EQUIPMENT AND STORAGE AREAS SOILED WITH FOOD SOIL AND STICKY RESIDUES ON ENTIRE SERVICE COUNTER AREA. 1. CLEAN ALL BEVERAGE EQUIPMENT (UNDER AND BEHIND) INCLUDING NOZZLES, AND GASKETS ON JUICE, SODA, DAIRY CREAM. SMOOTHIE, SHAKE, AND COFFEE MACHINES.2. CLEAN ALL BINS CONTAINING CONDIMENTS, LIDS, STRAWS, ETC.... ON ENTIRE FRONT LINE AND COMPARTMENTS ON MAKE LINE.3. REMOVE ALL STICKY RESIDUE ON SURFACES OF BEVERAGE CUP AND STRAW HOLDERS.4. REMOVE BUILD UP ON FOOD CART IN BACK PREP AREA.5. RUST STAINS ON SURFACE OF KICK TRAY INSIDE ICE MACHINE.6. THOROUGHY CLEAN ALL STORAGE SHELVES BELOW COUNTER TOPS AND PREP TABLES ON MAKE LINE AND BACK PREP AREA.
    Location: Kitchen (back)
 07/09/2013Recheck
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: FOOD EMPLOYEE WORKING ON SANDWICH MAKE LINE TOUCHED GLOVED HAND TO FACE AND DID NOT CHANGE GLOVES AFTER CONTAMINATION.ENSURE GLOVES ARE REMOVED FROM HANDS IMMEDIATELY AFTER CONTAMINATION HAS OCCURRED.
  • 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: DISH MACHINE NOT SANITIZING DISHES AT THE PROPER CONCENTRATION ( 0 PPM).REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.SANITZE EQUIPMENT IN THREE COMPARTMENT SINK AT 200 PPM QUAT UNTIL MACHINE HAS BEEN REPAIRED.RECHECK: EQUIPMENT WASHED, RINSED, AND SANITIZED IN THREE COMPARTMENT SINK UNTIL REPAIR HAS BEEN MADE TO DISH MACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SURFACE OF REACH IN SHELVING SOILED WITH RUST IN SOME AREAS CONTAINING PANCAKES AND OTHER BREAKFAST FOOD ITEMS AND INSIDE CHICKEN NUGGET FREEZER.2. COOKED MEAT PATTIES STORED ON TRAYS AND BASKET LINERS SOILED WITH BUILD UP OF GREASE AND FOOD RESIDUE ON SURFACES LOCATED ON MAKE LINE. CORRECTED3. PRE-PACKAGED TORTILLAS THAWING ON DIRTY GREEN TRAYS NEAR WALK IN FREEZER. CORRECTEDRECHECK: REPLACEMENT SHELVING IS CURRENTLY ON ORDER FOR INTERIOR OF CHICKEN NUGGET FREEZER.
    Location: Prep area
    Equipment: Wire shelving
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: A LARGE FAN WAS STORED ON A TABLE IN FRONT OF HAND SINK NEXT TO DISH MACHINE BLOCKING ACCESS.ENSURE NOTHING IS STORED IN FRONT OF A HAND SINK TO ALLOW ACCESS AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: KITCHEN HAND SINK, SOAP, AND TOWEL DISPENSER SOILED WITH BUILD UP.KEEP HAND WASHING STATION IN A CLEAN AND SANITARY CONDITION AT ALL TIMES
    Location: Kitchen
    Equipment: Hand sink
  • Contamination of sanitized tableware (corrected)
    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: ALL BEVERAGE LIDS AT ALL BEVERAGE STATIONS ARE STORED IMPROPERLY.THE FACE OF THE LID SHOULD BE FACING DOWN TO PREVENT CONTAMINATION ON THE INTERIOR OF THE LID FROM BARE HANDS.
  • 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: VENT SOILED WITH DUST LOCATED ABOVE SANDWICH MAKE LINE.CLEAN THOROUGHLY.
    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. TILES MISSING ON WALL BEHIND THREE COMPARTMENT SINK.2. SEAL DAMAGED FLOOR TILES NEAR BACK DOOR EXIT.RECHECK: A WORK ORDER IS IN PROGRESS TO PROVIDE REPAIR
    Location: Kitchen (back)
  • 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, REMOVE CHUNKS OF ICE AND FOOD DEBRI ON THE FLOOR INSIDE WALK IN FREEZER.2.REMOVE FOOD AND GREASE RESIDUE BEHIND AND BELOW ALL FIXED EQUIPMENT ON FRONT AND BACK LINE INCLUDING UNDER SHAKE MACHINE, BEVERAGE MACHINES AND THREE COMPARTMENT SINK.
    Location: Walk-in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE STANDS WHERE BULK KETCHUP AND MUSTARD DISPENSERS ARE STORED ON MAKE LINE ARE CRACKED AND DAMAGED.REPLACE DAMAGED CONDIMENT HOLDERS.RECHECK: DISH MACHINE NOT RELEASING SANITIZER. DISH MACHINE PUT OUT OF SERVICE UNTIL PART HAS ARRIVED TO CORRECT PROBLEM.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE STANDS WHERE BULK KETCHUP AND MUSTARD DISPENSERS ARE STORED ON MAKE LINE ARE CRACKED AND DAMAGED.REPLACE DAMAGED CONDIMENT HOLDERS.RECHECK: DISH MACHINE NOT RELEASING SANITIZER. DISH MACHINE PUT OUT OF SERVICE UNTIL PART HAS ARRIVED TO CORRECT PROBLEM.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TWO FILTHY LARGE FANS STORED IN BACK PREP AREA.2. REMOVE BUILD UP IN SOME AREAS ON THE INTERIOR AND EXTERIOR OF THE DISH MACHINE.
    Location: Kitchen (back)
  • 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: EQUIPMENT AND STORAGE AREAS SOILED WITH FOOD SOIL AND STICKY RESIDUES ON ENTIRE SERVICE COUNTER AREA. 1. CLEAN ALL BEVERAGE EQUIPMENT (UNDER AND BEHIND) INCLUDING NOZZLES, AND GASKETS ON JUICE, SODA, DAIRY CREAM. SMOOTHIE, SHAKE, AND COFFEE MACHINES.2. CLEAN ALL BINS CONTAINING CONDIMENTS, LIDS, STRAWS, ETC.... ON ENTIRE FRONT LINE AND COMPARTMENTS ON MAKE LINE.3. REMOVE ALL STICKY RESIDUE ON SURFACES OF BEVERAGE CUP AND STRAW HOLDERS.4. REMOVE BUILD UP ON FOOD CART IN BACK PREP AREA.5. RUST STAINS ON SURFACE OF KICK TRAY INSIDE ICE MACHINE.6. THOROUGHY CLEAN ALL STORAGE SHELVES BELOW COUNTER TOPS AND PREP TABLES ON MAKE LINE AND BACK PREP AREA.
    Location: Service counter
  • 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: EQUIPMENT AND STORAGE AREAS SOILED WITH FOOD SOIL AND STICKY RESIDUES ON ENTIRE SERVICE COUNTER AREA. 1. CLEAN ALL BEVERAGE EQUIPMENT (UNDER AND BEHIND) INCLUDING NOZZLES, AND GASKETS ON JUICE, SODA, DAIRY CREAM. SMOOTHIE, SHAKE, AND COFFEE MACHINES.2. CLEAN ALL BINS CONTAINING CONDIMENTS, LIDS, STRAWS, ETC.... ON ENTIRE FRONT LINE AND COMPARTMENTS ON MAKE LINE.3. REMOVE ALL STICKY RESIDUE ON SURFACES OF BEVERAGE CUP AND STRAW HOLDERS.4. REMOVE BUILD UP ON FOOD CART IN BACK PREP AREA.5. RUST STAINS ON SURFACE OF KICK TRAY INSIDE ICE MACHINE.6. THOROUGHY CLEAN ALL STORAGE SHELVES BELOW COUNTER TOPS AND PREP TABLES ON MAKE LINE AND BACK PREP AREA.
    Location: Kitchen (back)
 06/07/2013Recheck
  • Glove Use (Critical) (corrected on site)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: FOOD EMPLOYEE WORKING ON SANDWICH MAKE LINE TOUCHED GLOVED HAND TO FACE AND DID NOT CHANGE GLOVES AFTER CONTAMINATION.ENSURE GLOVES ARE REMOVED FROM HANDS IMMEDIATELY AFTER CONTAMINATION HAS OCCURRED.
  • 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: DISH MACHINE NOT SANITIZING DISHES AT THE PROPER CONCENTRATION ( 0 PPM).REPAIR MACHINE TO SANITIZE AT THE PROPER CONCENTRATION OF 50 PPM CHLORINE.SANITZE EQUIPMENT IN THREE COMPARTMENT SINK AT 200 PPM QUAT UNTIL MACHINE HAS BEEN REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. SURFACE OF REACH IN SHELVING SOILED WITH RUST IN SOME AREAS CONTAINING PANCAKES AND OTHER BREAKFAST FOOD ITEMS AND INSIDE CHICKEN NUGGET FREEZER.REPLACE OR RUSURFACE SHELVING.2. COOKED MEAT PATTIES STORED ON TRAYS AND BASKET LINERS SOILED WITH BUILD UP OF GREASE AND FOOD RESIDUE ON SURFACES LOCATED ON MAKE LINE.ENSURE EQUIPMENT HAS BEEN THOROUGHLY CLEANED FROM ALL FOOD RESIDUE BEFORE USE.3. PRE-PACKAGED TORTILLAS THAWING ON DIRTY GREEN TRAYS NEAR WALK IN FREEZER.THAW FOOD ON A SANITARY SURFACE.
    Location: Prep area
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: A LARGE FAN WAS STORED ON A TABLE IN FRONT OF HAND SINK NEXT TO DISH MACHINE BLOCKING ACCESS.ENSURE NOTHING IS STORED IN FRONT OF A HAND SINK TO ALLOW ACCESS AT ALL TIMES.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: KITCHEN HAND SINK, SOAP, AND TOWEL DISPENSER SOILED WITH BUILD UP.KEEP HAND WASHING STATION IN A CLEAN AND SANITARY CONDITION AT ALL TIMES
    Location: Kitchen
    Equipment: Hand sink
  • Contamination of sanitized tableware
    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: ALL BEVERAGE LIDS AT ALL BEVERAGE STATIONS ARE STORED IMPROPERLY.THE FACE OF THE LID SHOULD BE FACING DOWN TO PREVENT CONTAMINATION ON THE INTERIOR OF THE LID FROM BARE HANDS.
  • 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: VENT SOILED WITH DUST LOCATED ABOVE SANDWICH MAKE LINE.CLEAN THOROUGHLY.
    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. TILES MISSING ON WALL BEHIND THREE COMPARTMENT SINK.2. SEAL DAMAGED FLOOR TILES NEAR BACK DOOR EXIT.
    Location: Kitchen (back)
  • 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, REMOVE CHUNKS OF ICE AND FOOD DEBRI ON THE FLOOR INSIDE WALK IN FREEZER.2.REMOVE FOOD AND GREASE RESIDUE BEHIND AND BELOW ALL FIXED EQUIPMENT ON FRONT AND BACK LINE INCLUDING UNDER SHAKE MACHINE, BEVERAGE MACHINES AND THREE COMPARTMENT SINK.
    Location: Walk-in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE STANDS WHERE BULK KETCHUP AND MUSTARD DISPENSERS ARE STORED ON MAKE LINE ARE CRACKED AND DAMAGED.REPLACE DAMAGED CONDIMENT HOLDERS.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. TWO FILTHY LARGE FANS STORED IN BACK PREP AREA.2. REMOVE BUILD UP IN SOME AREAS ON THE INTERIOR AND EXTERIOR OF THE DISH MACHINE.
    Location: Kitchen (back)
  • 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: EQUIPMENT AND STORAGE AREAS SOILED WITH FOOD SOIL AND STICKY RESIDUES ON ENTIRE SERVICE COUNTER AREA. 1. CLEAN ALL BEVERAGE EQUIPMENT (UNDER AND BEHIND) INCLUDING NOZZLES, AND GASKETS ON JUICE, SODA, DAIRY CREAM. SMOOTHIE, SHAKE, AND COFFEE MACHINES.2. CLEAN ALL BINS CONTAINING CONDIMENTS, LIDS, STRAWS, ETC.... ON ENTIRE FRONT LINE AND COMPARTMENTS ON MAKE LINE.3. REMOVE ALL STICKY RESIDUE ON SURFACES OF BEVERAGE CUP AND STRAW HOLDERS.4. REMOVE BUILD UP ON FOOD CART IN BACK PREP AREA.5. RUST STAINS ON SURFACE OF KICK TRAY INSIDE ICE MACHINE.6. THOROUGHY CLEAN ALL STORAGE SHELVES BELOW COUNTER TOPS AND PREP TABLES ON MAKE LINE AND BACK PREP AREA.
    Location: Service counter
  • 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: EQUIPMENT AND STORAGE AREAS SOILED WITH FOOD SOIL AND STICKY RESIDUES ON ENTIRE SERVICE COUNTER AREA. 1. CLEAN ALL BEVERAGE EQUIPMENT (UNDER AND BEHIND) INCLUDING NOZZLES, AND GASKETS ON JUICE, SODA, DAIRY CREAM. SMOOTHIE, SHAKE, AND COFFEE MACHINES.2. CLEAN ALL BINS CONTAINING CONDIMENTS, LIDS, STRAWS, ETC.... ON ENTIRE FRONT LINE AND COMPARTMENTS ON MAKE LINE.3. REMOVE ALL STICKY RESIDUE ON SURFACES OF BEVERAGE CUP AND STRAW HOLDERS.4. REMOVE BUILD UP ON FOOD CART IN BACK PREP AREA.5. RUST STAINS ON SURFACE OF KICK TRAY INSIDE ICE MACHINE.6. THOROUGHY CLEAN ALL STORAGE SHELVES BELOW COUNTER TOPS AND PREP TABLES ON MAKE LINE AND BACK PREP AREA.
    Location: Kitchen (back)
 05/31/2013Routine
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Restrooms nonfunctional and backed up on floors.
    Location: Restroom
  • Restroom capacity (corrected)
    Inadequate number of toilet facilities.
    Correction: Provide number of toilets as required by law.
  • 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.
    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.
    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.
    Location: Sales floor
 04/25/2013Non-Illness Complaint Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Restrooms nonfunctional and backed up on floors.
    Location: Restroom
  • Restroom capacity
    Inadequate number of toilet facilities.
    Correction: Provide number of toilets as required by law.
  • 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.
    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.
    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.
    Location: Sales floor
 04/25/2013Non-Illness Complaint
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemical spray bottle stored next to condiments in service area.Remove chemicals and paints away from single service items stored in basement.
    Location: Service counter
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemical spray bottle stored next to condiments in service area.Remove chemicals and paints away from single service items stored in basement.
    Location: Basement
  • 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: Quat sanitizer at back kitchen 3 bay sink exceeding 400 ppm; repair and/or adjust to maintain quat sanitizer at 200 ppm.
    Location: Dish machine area
    Equipment: 3-bay
  • Jewelry prohibition (corrected)
    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: Observed food handler wearing bracelet.
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Employee jacket stored in toy bin at cashier location.
    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: Store all single service items at least 6 inches above the ground--BASEMENT RETRO GLASSES.Move single service items away from basement beverage tubing pipe leak to prevent any potential cross contamination--CORRECTED.
    Location: Basement
  • 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: Store all single service items at least 6 inches above the ground--BASEMENT RETRO GLASSES.Move single service items away from basement beverage tubing pipe leak to prevent any potential cross contamination--CORRECTED.
    Location: Kitchen (back)
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Store clean containers inverted so they can drain properly.
    Location: Dish machine area
  • Receptacles/location (corrected on site)
    Unapproved location for trash can.
    Correction: Locate all trash can, in an approved location.
    Comments: CONTINUE TO WORK ON AND MONITOR:Trash can stored directly next to exposed single service items near the deep fryers on the cook line. Please store trash can in a different location.
    Location: Cook line
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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: Please contact your professional service provider for the deficiency of the red tag on the back cook line deep fryers. Repair accordingly upon consultation for koorsen.
    Location: Cook line
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    Location: Cook line
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    Location: Restroom
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    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: CONTINUE TO WORK ON DISHMACHINE LOCATION FLOORS.Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Service counter
  • 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: CONTINUE TO WORK ON DISHMACHINE LOCATION FLOORS.Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Cook line
  • 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: CONTINUE TO WORK ON DISHMACHINE LOCATION FLOORS.Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON DISHMACHINE LOCATION FLOORS.Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Basement
  • 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: CONTINUE TO WORK ON DISHMACHINE LOCATION FLOORS.Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled wiping clothes on counter in service area and back kitchen area.
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled wiping clothes on counter in service area and back kitchen area.
    Location: Kitchen (back)
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: Improve routine detail cleaning of interior and exterior surfaces of kitchen dish machine. Especially interior sliding doors.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair--CORRECTEDGrease leaking from flat grill. Please repair--CORRECTEDRepair wash temp gauge on dish machine.Replace the Y on mop sink--CORRECTED
    Location: Kitchen (back)
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair--CORRECTEDGrease leaking from flat grill. Please repair--CORRECTEDRepair wash temp gauge on dish machine.Replace the Y on mop sink--CORRECTED
    Location: Cook line
    Equipment: Flat grill
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair--CORRECTEDGrease leaking from flat grill. Please repair--CORRECTEDRepair wash temp gauge on dish machine.Replace the Y on mop sink--CORRECTED
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair--CORRECTEDGrease leaking from flat grill. Please repair--CORRECTEDRepair wash temp gauge on dish machine.Replace the Y on mop sink--CORRECTED
    Location: Dish machine area
    Equipment: Mop sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Repair beverage tubing seals to prevent leakage in basement.
    Location: Basement
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area--CONTINUE TO WORK ON.-Soiled bottom shelving of true freezer where cookies are stored--CORRECTED.-rolling cart near service counter--CONTINUE TO WORK ON.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area--CONTINUE TO WORK ON.-Soiled bottom shelving of true freezer where cookies are stored--CORRECTED.-rolling cart near service counter--CONTINUE TO WORK ON.
    Location: Kitchen (back)
    Equipment: True freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area--CONTINUE TO WORK ON.-Soiled bottom shelving of true freezer where cookies are stored--CORRECTED.-rolling cart near service counter--CONTINUE TO WORK ON.
    Location: Service counter
    Equipment: Rolling cart
  • 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: CONTINUE TO WORK ON:Improve routine detail cleaning of interior surfaces of ice machine (ex. pink slime, yeast build-up, mold).
    Location: Kitchen (back)
    Equipment: Ice machine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop laying with handle in the ice inside the ice bin in the drive through area. Ice scoop was stored on counter top touching soiled wiping rag above ice bin in front service area.
    Location: Service counter
    Equipment: Ice bin
 12/10/2012Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemical spray bottle stored next to condiments in service area.Remove chemicals and paints away from single service items stored in basement.
    Location: Service counter
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemical spray bottle stored next to condiments in service area.Remove chemicals and paints away from single service items stored in basement.
    Location: Basement
  • 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: Quat sanitizer at back kitchen 3 bay sink exceeding 400 ppm; repair and/or adjust to maintain quat sanitizer at 200 ppm.
    Location: Dish machine area
    Equipment: 3-bay
  • Jewelry prohibition (corrected)
    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: Observed food handler wearing bracelet.
  • 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.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Employee jacket stored in toy bin at cashier location.
    Location: Service counter
  • 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: Store all single service items at least 6 inches above the ground--BASEMENT RETRO GLASSES.Move single service items away from basement beverage tubing pipe leak to prevent any potential cross contamination--CORRECTED.
    Location: Basement
  • 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: Store all single service items at least 6 inches above the ground--BASEMENT RETRO GLASSES.Move single service items away from basement beverage tubing pipe leak to prevent any potential cross contamination--CORRECTED.
    Location: Kitchen (back)
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Store clean containers inverted so they can drain properly.
    Location: Dish machine area
  • Receptacles/location (corrected)
    Unapproved location for trash can.
    Correction: Locate all trash can, in an approved location.
    Comments: Trash can stored directly next to exposed single service items near the deep fryers on the cook line. Please store trash can in a different location.
    Location: Cook line
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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: Please contact your professional service provider for the deficiency of the red tag on the back cook line deep fryers. Repair accordingly upon consultation for koorsen.
    Location: Cook line
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    Location: Cook line
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    Location: Restroom
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    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: CONTINUE TO WORK ON:GREAT IMPROVEMENTS NEEDED!Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Service counter
  • 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: CONTINUE TO WORK ON:GREAT IMPROVEMENTS NEEDED!Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Cook line
  • 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: CONTINUE TO WORK ON:GREAT IMPROVEMENTS NEEDED!Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Walk-in freezer
  • 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: CONTINUE TO WORK ON:GREAT IMPROVEMENTS NEEDED!Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Basement
  • 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: CONTINUE TO WORK ON:GREAT IMPROVEMENTS NEEDED!Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled wiping clothes on counter in service area and back kitchen area.
    Location: Service counter
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled wiping clothes on counter in service area and back kitchen area.
    Location: Kitchen (back)
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: Improve routine detail cleaning of interior and exterior surfaces of kitchen dish machine. Especially interior sliding doors.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair.Grease leaking from flat grill. Please repair--CORRECTEDRepair wash temp gauge on dish machine.Replace the Y on mop sink--CORRECTED
    Location: Kitchen (back)
    Equipment: Hand sink
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair.Grease leaking from flat grill. Please repair--CORRECTEDRepair wash temp gauge on dish machine.Replace the Y on mop sink--CORRECTED
    Location: Cook line
    Equipment: Flat grill
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair.Grease leaking from flat grill. Please repair--CORRECTEDRepair wash temp gauge on dish machine.Replace the Y on mop sink--CORRECTED
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair.Grease leaking from flat grill. Please repair--CORRECTEDRepair wash temp gauge on dish machine.Replace the Y on mop sink--CORRECTED
    Location: Dish machine area
    Equipment: Mop sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Repair beverage tubing seals to prevent leakage in basement.
    Location: Basement
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area--CONTINUE TO WORK ON.-Soiled bottom shelving of true freezer where cookies are stored--CORRECTED.-rolling cart near service counter--CONTINUE TO WORK ON.
    Location: Service counter
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area--CONTINUE TO WORK ON.-Soiled bottom shelving of true freezer where cookies are stored--CORRECTED.-rolling cart near service counter--CONTINUE TO WORK ON.
    Location: Kitchen (back)
    Equipment: True freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area--CONTINUE TO WORK ON.-Soiled bottom shelving of true freezer where cookies are stored--CORRECTED.-rolling cart near service counter--CONTINUE TO WORK ON.
    Location: Service counter
    Equipment: Rolling cart
  • 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: CONTINUE TO WORK ON:Improve routine detail cleaning of interior surfaces of ice machine (ex. pink slime, yeast build-up, mold).
    Location: Kitchen (back)
    Equipment: Ice machine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop laying with handle in the ice inside the ice bin in the drive through area. Ice scoop was stored on counter top touching soiled wiping rag above ice bin in front service area.
    Location: Service counter
    Equipment: Ice bin
 12/03/2012Recheck
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemical spray bottle stored next to condiments in service area.Remove chemicals and paints away from single service items stored in basement.
    Location: Service counter
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Chemical spray bottle stored next to condiments in service area.Remove chemicals and paints away from single service items stored in basement.
    Location: Basement
  • 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: Quat sanitizer at back kitchen 3 bay sink exceeding 400 ppm; repair and/or adjust to maintain quat sanitizer at 200 ppm.
    Location: Dish machine area
    Equipment: 3-bay
  • 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: Observed food handler wearing bracelet.
  • 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 jacket stored in toy bin at cashier location.
    Location: Service counter
  • 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: Store all single service items at least 6 inches above the ground.Move single service items away from basement beverage tubing pipe leak to prevent any potential cross contamination.
    Location: Basement
  • 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: Store all single service items at least 6 inches above the ground.Move single service items away from basement beverage tubing pipe leak to prevent any potential cross contamination.
    Location: Kitchen (back)
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: Store clean containers inverted so they can drain properly.
    Location: Dish machine area
  • Receptacles/location (corrected on site)
    Unapproved location for trash can.
    Correction: Locate all trash can, in an approved location.
    Comments: Trash can stored directly next to exposed single service items near the deep fryers on the cook line. Please store trash can in a different location.
    Location: Cook line
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • 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: Please contact your professional service provider for the deficiency of the red tag on the back cook line deep fryers. Repair accordingly upon consultation for koorsen.
    Location: Cook line
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    Location: Cook line
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    Location: Restroom
  • 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 cleaning and sanitizing o the following:-fry station interior and exterior surfaces including filters-kitchen-restrooms
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Service counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Basement
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Improve routine detail cleaning and sanitizing of floors at the above locations.
    Location: Dish machine area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled wiping clothes on counter in service area and back kitchen area.
    Location: Service counter
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Soiled wiping clothes on counter in service area and back kitchen area.
    Location: Kitchen (back)
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: Improve routine detail cleaning of interior and exterior surfaces of kitchen dish machine. Especially interior sliding doors.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair.Grease leaking from flat grill. Please repair.Repair wash temp gauge on dish machine.Replace the Y on mop sink.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair.Grease leaking from flat grill. Please repair.Repair wash temp gauge on dish machine.Replace the Y on mop sink.
    Location: Cook line
    Equipment: Flat grill
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair.Grease leaking from flat grill. Please repair.Repair wash temp gauge on dish machine.Replace the Y on mop sink.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected on site)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Paper towel dispenser is broken.Please repair.Grease leaking from flat grill. Please repair.Repair wash temp gauge on dish machine.Replace the Y on mop sink.
    Location: Dish machine area
    Equipment: Mop sink
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Repair beverage tubing seals to prevent leakage in basement.
    Location: Basement
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area-Soiled bottom shelving of true freezer where cookies are stored-rolling cart near service counter
    Location: Service counter
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area-Soiled bottom shelving of true freezer where cookies are stored-rolling cart near service counter
    Location: Kitchen (back)
    Equipment: True freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Please clean and sanitize the following:-Interior storage cabinets/shelving at front service counter area-Soiled bottom shelving of true freezer where cookies are stored-rolling cart near service counter
    Location: Service counter
    Equipment: Rolling cart
  • 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: Improve routine detail cleaning of interior surfaces of ice machine (ex. pink slime, yeast build-up, mold).
    Location: Kitchen (back)
    Equipment: Ice machine
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Ice scoop laying with handle in the ice inside the ice bin in the drive through area. Ice scoop was stored on counter top touching soiled wiping rag above ice bin in front service area.
    Location: Service counter
    Equipment: Ice bin
 11/26/2012Routine
  • 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: Sandwich and drink in the back
    Location: Kitchen (back)
  • 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: Sanitize coffee pots every 4 hours
    Location: Kitchen
  • 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: Need to set up sanitizer bay with sanitizer and water and use test strips to monitor concentration
    Location: Kitchen (back)
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Need to set up sanitizer bay with sanitizer and water and use test strips to monitor concentration
    Location: Dish machine area
    Equipment: Dishmachine
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Sales floor
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Service counter
  • 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: 1. Lids on floor at to-go window2. Ice tea bins on the floor in the WIC. Store at least 6 inches above the floor
    Location: Kitchen (front)
  • 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: 1. Lids on floor at to-go window2. Ice tea bins on the floor in the WIC. Store at least 6 inches above the floor
    Location: Kitchen (back)
    Equipment: Walk in cooler
 04/09/2012Recheck
No violation noted during this evaluation. 03/29/2012Non-Illness Complaint
  • 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: Sandwich and drink in the back
    Location: Kitchen (back)
  • 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: Sanitize coffee pots every 4 hours
    Location: Kitchen
  • 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: Need to set up sanitizer bay with sanitizer and water and use test strips to monitor concentration
    Location: Kitchen (back)
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Need to set up sanitizer bay with sanitizer and water and use test strips to monitor concentration
    Location: Dish machine area
    Equipment: Dishmachine
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Sales floor
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Service counter
  • 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: 1. Lids on floor at to-go window2. Ice tea bins on the floor in the WIC. Store at least 6 inches above the floor
    Location: Kitchen (front)
  • 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: 1. Lids on floor at to-go window2. Ice tea bins on the floor in the WIC. Store at least 6 inches above the floor
    Location: Kitchen (back)
    Equipment: Walk in cooler
 03/23/2012Recheck
  • 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: Sandwich and drink in the back
    Location: Kitchen (back)
  • 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: Sanitize coffee pots every 4 hours
    Location: Kitchen
  • 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: Need to set up sanitizer bay with sanitizer and water and use test strips to monitor concentration
    Location: Kitchen (back)
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Need to set up sanitizer bay with sanitizer and water and use test strips to monitor concentration
    Location: Dish machine area
    Equipment: Dishmachine
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Sales floor
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Service counter
  • 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: 1. Lids on floor at to-go window2. Ice tea bins on the floor in the WIC. Store at least 6 inches above the floor
    Location: Kitchen (front)
  • 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: 1. Lids on floor at to-go window2. Ice tea bins on the floor in the WIC. Store at least 6 inches above the floor
    Location: Kitchen (back)
    Equipment: Walk in cooler
 03/19/2012Recheck
  • 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: Sandwich and drink in the back
    Location: Kitchen (back)
  • Food contact cleaning frequency (corrected on site)
    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: Sanitize coffee pots every 4 hours
    Location: Kitchen
  • 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: Need to set up sanitizer bay with sanitizer and water and use test strips to monitor concentration
    Location: Kitchen (back)
    Equipment: 3-bay
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Sales floor
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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: 1. Lids on floor at to-go window2. Ice tea bins on the floor in the WIC. Store at least 6 inches above the floor
    Location: Kitchen (front)
  • 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: 1. Lids on floor at to-go window2. Ice tea bins on the floor in the WIC. Store at least 6 inches above the floor
    Location: Kitchen (back)
    Equipment: Walk in cooler
 03/06/2012Routine

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