| No violation noted during this evaluation. | 10/30/2014 | Non-Illness Complaint |
| No violation noted during this evaluation. | 09/05/2014 | Non-Illness Complaint |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: STORE WIPING CLOTHS USED ON SANDWICH ASSEMBLY LINE IN SANITIZER BUCKET, WHEN NOT USING TO CLEAN SURFACES.
- Thermometer, provided (corrected on site)
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: MANAGER REPLACED ALL THERMOMETERS THAT WERE BROKEN AND ONE MISSING.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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: MANAGER REPLACED ALL THERMOMETERS THAT WERE BROKEN AND ONE MISSING.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected on site)
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: MANAGER REPLACED ALL THERMOMETERS THAT WERE BROKEN AND ONE MISSING.
Location: Kitchen
Equipment: Reach in cooler (4 door)
|
08/29/2014 | Routine |
- 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: TWO LARGE SANITIZER BUCKETS IN PLACE FOR CLEANING FOOD CONTACT SURFACES. ONE BUCKET DID NOT HAVE A PROPER CONCENTRATION OF SANITIZER (CHLORINE). THE OTHER BUCKET WAS 100 PPM CONCENTRATION FOR CHLORINE.CORRECTED ON SITE.
Location: Kitchen (back)
|
03/06/2014 | Illness Complaint |
| No violation noted during this evaluation. | 12/30/2013 | Non-Illness Complaint |
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean the metal cart with the plastic shelving in the breakfast prep area.
|
12/17/2013 | Routine |
| No violation noted during this evaluation. | 11/05/2013 | 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: CUP OF BLUE LIQUID FOUND IN MICROWAVE WITH NO LID OR STRAW. DRINKING SHALL NOT OCCUR ON THE COOK AND SANDWICH MAKE LINES.
Location: Kitchen
Equipment: Microwave oven
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: BOX OF FOOD WRAPPERS SITTING ON FLOOR IN DRY STORAGE ROOM. INSPECT THE BOX FOR DAMAGE. DISCARD ANY CONTAMINATED ITEMS. THEN ELEVATE 6 INCHES.
Location: Dry storage
- Warewashing equipment cleaning (corrected)
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: SINK BAYS OF 3-BAY SINK NOT CLEANED AND SANITIZED AFTER DRAINING. EMPLOYEE BEGAN REFILLING SOILED SINKS.
Location: Kitchen (back)
Equipment: 3-bay
|
05/21/2013 | Recheck |
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: CUP OF BLUE LIQUID FOUND IN MICROWAVE WITH NO LID OR STRAW. DRINKING SHALL NOT OCCUR ON THE COOK AND SANDWICH MAKE LINES.
Location: Kitchen
Equipment: Microwave oven
- 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: BOX OF FOOD WRAPPERS SITTING ON FLOOR IN DRY STORAGE ROOM. INSPECT THE BOX FOR DAMAGE. DISCARD ANY CONTAMINATED ITEMS. THEN ELEVATE 6 INCHES.
Location: Dry storage
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: SINK BAYS OF 3-BAY SINK NOT CLEANED AND SANITIZED AFTER DRAINING. EMPLOYEE BEGAN REFILLING SOILED SINKS.
Location: Kitchen (back)
Equipment: 3-bay
|
05/14/2013 | Routine |
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Reach in cooler
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Thermometer, provided (corrected on site)
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.
Location: Kitchen
Equipment: Reach in cooler (4 door)
|
11/20/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEV AIR REACH IN COOLER SALAD PREP AT 85. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.REACH IN COOLER UNDER THE TEA DISPENSERS WAS 56 DEGREES F. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEV AIR REACH IN COOLER SALAD PREP AT 85. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.REACH IN COOLER UNDER THE TEA DISPENSERS WAS 56 DEGREES F. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.
Location: Kitchen (front)
Equipment: Reach in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED NUMEROUS ANTS ON THE FLOOR IN AREA OF ELECTRICAL BOXES ON WALLS. EXTERMINATE.
Location: Kitchen
- 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 THERMOMETER IN REACH IN COOLER BELOW TEA DISPENSERS.THERMOMETER IS BROKEN.
Equipment: Reach in cooler
|
08/22/2012 | Pre-Licensing Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEV AIR REACH IN COOLER SALAD PREP AT 85. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.REACH IN COOLER UNDER THE TEA DISPENSERS WAS 56 DEGREES F. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEV AIR REACH IN COOLER SALAD PREP AT 85. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.REACH IN COOLER UNDER THE TEA DISPENSERS WAS 56 DEGREES F. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.
Location: Kitchen (front)
Equipment: Reach in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: OBSERVED NUMEROUS ANTS ON THE FLOOR IN AREA OF ELECTRICAL BOXES ON WALLS. EXTERMINATE.
Location: Kitchen
- 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 THERMOMETER IN REACH IN COOLER BELOW TEA DISPENSERS.THERMOMETER IS BROKEN.
Equipment: Reach in cooler
|
08/10/2012 | Pre-Licensing Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEV AIR REACH IN COOLER SALAD PREP AT 85. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.REACH IN COOLER UNDER THE TEA DISPENSERS WAS 56 DEGREES F. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.
Location: Kitchen (back)
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEV AIR REACH IN COOLER SALAD PREP AT 85. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.REACH IN COOLER UNDER THE TEA DISPENSERS WAS 56 DEGREES F. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW. 8/2/12 Not using for any potentially hazardous foods until it is fixed.
Location: Kitchen (front)
Equipment: Reach in cooler
- 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: THERE ARE MANY FLIES THOUGHOUT THE KITCHEN AND DINING ROOM BECAUSE OF CONSTRUCTION AND HAVING THE DOORS OPEN. PROPERLY EXTERMINATE FOR FLIES.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND DRYERS NOT YET INSTALLED.8/2/12 Hand dryers are not yet finished, however, paper towels are available.
Location: Mens restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER IS NOT TURNED ON TO THE VEG SINK. PROVIDE AT LEAST COLD WATER TO THIS SINK.WATER IS NOT TURNED ON TO THE MOP SINK IN THE DINING ROOM. PROVIDE HOT AND COLD WATER.
Location: Kitchen
Equipment: Veg. Sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER IS NOT TURNED ON TO THE VEG SINK. PROVIDE AT LEAST COLD WATER TO THIS SINK.WATER IS NOT TURNED ON TO THE MOP SINK IN THE DINING ROOM. PROVIDE HOT AND COLD WATER.
Location: Dining room
Equipment: Mop sink
- Utility lines exposed (corrected)
Exposed horizontal service lines and pipes installed on floor.
Correction: Do not install service lines and pipes on floor.
Comments: RAISE THE DRAIN FROM THE ICE MACHINE TO STAY 6" ABOVE THE FLOOR ALONG THE WALL AND THEN DROP DOWN TO THE FLOOR DRAIN.
Location: Kitchen
- Utility lines exposed (corrected)
Exposed horizontal service lines and pipes installed on floor.
Correction: Do not install service lines and pipes on floor.
Comments: RAISE THE DRAIN FROM THE ICE MACHINE TO STAY 6" ABOVE THE FLOOR ALONG THE WALL AND THEN DROP DOWN TO THE FLOOR DRAIN.
Location: -
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER AT THE HAND SINKS IN THE WOMENS RESTROOM STARTED OUT AT 108 AND THEN DROPPED TO 87 DEGREES F. PROVIDE HOT WATER OF 100-110 DEGREES F AT HAND SINKSTHE HAND SINKS IN THE MENS RESTROOM ARE NOT YET FINISHED. FINISH INSTALLATION OF HAND SINKS AND PROVIDE WATER AT 100-110 DEGREES F.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER AT THE HAND SINKS IN THE WOMENS RESTROOM STARTED OUT AT 108 AND THEN DROPPED TO 87 DEGREES F. PROVIDE HOT WATER OF 100-110 DEGREES F AT HAND SINKSTHE HAND SINKS IN THE MENS RESTROOM ARE NOT YET FINISHED. FINISH INSTALLATION OF HAND SINKS AND PROVIDE WATER AT 100-110 DEGREES F.
Location: Mens restroom
Equipment: Hand sink
|
08/02/2012 | Pre-Licensing 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: THERE ARE MANY FLIES THOUGHOUT THE KITCHEN AND DINING ROOM BECAUSE OF CONSTRUCTION AND HAVING THE DOORS OPEN. PROPERLY EXTERMINATE FOR FLIES.
Location: Kitchen
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEV AIR REACH IN COOLER SALAD PREP AT 85. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW.REACH IN COOLER UNDER THE TEA DISPENSERS WAS 56 DEGREES F. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW.
Location: Kitchen (front)
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: BEV AIR REACH IN COOLER SALAD PREP AT 85. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW.REACH IN COOLER UNDER THE TEA DISPENSERS WAS 56 DEGREES F. DO NOT USE UNTIL IT IS 41 DEGREES F OR BELOW.
Location: Kitchen (back)
Equipment: Reach in cooler
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER AT THE HAND SINKS IN THE WOMENS RESTROOM STARTED OUT AT 108 AND THEN DROPPED TO 87 DEGREES F. PROVIDE HOT WATER OF 100-110 DEGREES F AT HAND SINKSTHE HAND SINKS IN THE MENS RESTROOM ARE NOT YET FINISHED. FINISH INSTALLATION OF HAND SINKS AND PROVIDE WATER AT 100-110 DEGREES F.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER AT THE HAND SINKS IN THE WOMENS RESTROOM STARTED OUT AT 108 AND THEN DROPPED TO 87 DEGREES F. PROVIDE HOT WATER OF 100-110 DEGREES F AT HAND SINKSTHE HAND SINKS IN THE MENS RESTROOM ARE NOT YET FINISHED. FINISH INSTALLATION OF HAND SINKS AND PROVIDE WATER AT 100-110 DEGREES F.
Location: Womens restroom
Equipment: Hand sink
- Utility lines exposed
Exposed horizontal service lines and pipes installed on floor.
Correction: Do not install service lines and pipes on floor.
Comments: RAISE THE DRAIN FROM THE ICE MACHINE TO STAY 6" ABOVE THE FLOOR ALONG THE WALL AND THEN DROP DOWN TO THE FLOOR DRAIN.
Location: -
- Utility lines exposed
Exposed horizontal service lines and pipes installed on floor.
Correction: Do not install service lines and pipes on floor.
Comments: RAISE THE DRAIN FROM THE ICE MACHINE TO STAY 6" ABOVE THE FLOOR ALONG THE WALL AND THEN DROP DOWN TO THE FLOOR DRAIN.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER IS NOT TURNED ON TO THE VEG SINK. PROVIDE AT LEAST COLD WATER TO THIS SINK.WATER IS NOT TURNED ON TO THE MOP SINK IN THE DINING ROOM. PROVIDE HOT AND COLD WATER.
Location: Dining room
Equipment: Mop sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: WATER IS NOT TURNED ON TO THE VEG SINK. PROVIDE AT LEAST COLD WATER TO THIS SINK.WATER IS NOT TURNED ON TO THE MOP SINK IN THE DINING ROOM. PROVIDE HOT AND COLD WATER.
Location: Kitchen
Equipment: Veg. Sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: HAND DRYERS NOT YET INSTALLED.
Location: Mens restroom
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Mens restroom
Equipment: Hand sink
|
08/01/2012 | Pre-Licensing |
- 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: DEGREASE/CLEAN METAL GRID INSERTS IN UHC TRAYSSOILED.
Location: -
Equipment: ------------ Miscellaneous -----------
- 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: SANITIZER IN BUCKET IS TOO STRONG. SANITIZER IN ADDITIONAL BUCKET IS TOO WEAK. ENSURE TEST STRIPS ARE USED TO MONITOR. SANITIZER SHOULD BE 50-100 PPM FOR CHLORINE.
Location: -
- 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: FLOOR SOILED UNDER DUNAGE RACKS IN WALK IN COOLER. (ICE CREAM AND FRAPPE MIX STORED ON RACKS)REMOVE SOILED CARDBOARD ON TOP OF RACKS, UNDER FOOD BOXES.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
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: 1. THERMOMETER NOT PROVIDED IN SIDE SALAD COOLER, AT FRONT COUNTER. 2. THERMOMETER NOT PROVIDED IN SMALL BEVERAGE COOLER AT DRIVE THRU. MILK STORED IN COOLER.
Location: Kitchen
- Thermometer, provided (corrected on site)
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: 1. THERMOMETER NOT PROVIDED IN SIDE SALAD COOLER, AT FRONT COUNTER. 2. THERMOMETER NOT PROVIDED IN SMALL BEVERAGE COOLER AT DRIVE THRU. MILK STORED IN COOLER.
Location: -
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SEVERAL UHC TRAYS CRACKED AND BROKEN AROUND HANDLE. MONITOR AND DISCONTINUE USE IF SURFACE IS NOT SMOOTH/EASILY CLEANABLE.
Location: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOP DOOR, ON 4-DOOR/DOUBLE SIDED COOLER, WHERE SALADS AND CINNAMON MELTS ARE STORED IS NOT CLOSING COMPLETELY. GASKET DOES NOT CONNECT WITH FRAME
Location: -
Equipment: Reach in cooler (4 door)
|
04/12/2012 | Recheck |
- 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: DEGREASE/CLEAN METAL GRID INSERTS IN UHC TRAYSSOILED.
Location: -
Equipment: ------------ Miscellaneous -----------
- 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: SANITIZER IN BUCKET IS TOO STRONG. SANITIZER IN ADDITIONAL BUCKET IS TOO WEAK. ENSURE TEST STRIPS ARE USED TO MONITOR. SANITIZER SHOULD BE 50-100 PPM FOR CHLORINE.
Location: -
- 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: FLOOR SOILED UNDER DUNAGE RACKS IN WALK IN COOLER. (ICE CREAM AND FRAPPE MIX STORED ON RACKS)REMOVE SOILED CARDBOARD ON TOP OF RACKS, UNDER FOOD BOXES.
Location: Walk-in cooler
- Thermometer, provided (corrected on site)
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: 1. THERMOMETER NOT PROVIDED IN SIDE SALAD COOLER, AT FRONT COUNTER. 2. THERMOMETER NOT PROVIDED IN SMALL BEVERAGE COOLER AT DRIVE THRU. MILK STORED IN COOLER.
Location: Kitchen
- Thermometer, provided (corrected on site)
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: 1. THERMOMETER NOT PROVIDED IN SIDE SALAD COOLER, AT FRONT COUNTER. 2. THERMOMETER NOT PROVIDED IN SMALL BEVERAGE COOLER AT DRIVE THRU. MILK STORED IN COOLER.
Location: -
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: SEVERAL UHC TRAYS CRACKED AND BROKEN AROUND HANDLE. MONITOR AND DISCONTINUE USE IF SURFACE IS NOT SMOOTH/EASILY CLEANABLE.
Location: -
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: TOP DOOR, ON 4-DOOR/DOUBLE SIDED COOLER, WHERE SALADS AND CINNAMON MELTS ARE STORED IS NOT CLOSING COMPLETELY. GASKET DOES NOT CONNECT WITH FRAME
Location: -
Equipment: Reach in cooler (4 door)
|
04/05/2012 | Routine |
Restaurant representatives - add corrected or new information about MCDONALD'S, 3649 S KEYSTONE AVE, Indianapolis, IN »