- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. Regrout floor by 3 bay sink and any where else grout is missing for easier cleaning and to prevent pooling water. 2. Cove molding loose from wall behind shelving in basement. Please secure.
- 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: Spill below soda boxes on floor in basement. Clean.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet cloth towels on counters in kitchen. Store in approved strength sanitizer solution.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Broken door handle insert on large one door freezer by fryers. Please replace broken door handle insert. 2. Thaw small one door freezer by fryers. 3. Ice on cooling unit in walk in freezer. Remove ice and repair.4. Water pooling below 2 door cooler by office. Remove water and repair cooler if needed.
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: Foods stacked on each other separated by plastic wrap in 2 door cooler by office. Provide firm lids between food items to prevent possible contamination.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sprayer arm at dish sink is spraying back at person handling sprayer. Repair.
|
10/07/2014 | Routine |
- 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: EX. DRIVE THRU LOCATION BEHIND BEVERAGE MACHINES--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXTERIOR/INTERIOR SURFACES OF DOOR/LIDS/SHELVING AND HOPPER SURFACES OF SERVICE COUNTER ICE CREAM MACHINE.2) SOILED INTERIOR LATTE COOLER SURACES/SHELVING AT FRONT SERVICE COUNTER LOCATION.2) SOILED BACK KITCHEN REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE TARTAR SAUCE IS STORED.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXTERIOR/INTERIOR SURFACES OF DOOR/LIDS/SHELVING AND HOPPER SURFACES OF SERVICE COUNTER ICE CREAM MACHINE.2) SOILED INTERIOR LATTE COOLER SURACES/SHELVING AT FRONT SERVICE COUNTER LOCATION.2) SOILED BACK KITCHEN REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE TARTAR SAUCE IS STORED.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: KAY-CHEMICAL TECH CONTACTED ON-SITE DURING RECHECK INSPECTION:QUAT SANITIZER EXCEEDING 500 PPM AT BACK KITCHEN 3-BAY SINK DISPENSER; REPAIR OR ADJUST TO ENSURE THAT QUAT SANITIZER IS MAINTAINED AT 200 PPM.
Location: Kitchen (back)
Equipment: 3-bay
- 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: EX. EMPLOYEE DRINKS (EX.RIP-IT) STORED AT DRIVE THRU LOCATION BEHIND BEVERAGE MACHINES--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN SOILED CEILING VENTS 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 BASEMENT FLOORS; ESPECIALLY UNDERNEATH STAIRS AND CONVEYOR BELT.
Location: Basement
- 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 BASEMENT FLOORS; ESPECIALLY UNDERNEATH STAIRS AND CONVEYOR BELT.
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Basement
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE RUSTED INTERIOR SURFACES/PARTS AT BACK KITCHEN ICE MACHINE--CORRECTED.2) REPAIR BACK KITCHEN DISHMACHINE DIGITAL GAUGE TO ENSURE PROPER DIGITAL READINGS OF WASH AND RINSE WATER TEMPERATURES--IN PROGRESS.ESTABLISHMENT IS CURRENTLY NOT USING DISHMACHINE UNTIL ALL REPAIRS ARE COMPLETED. ESTABLISHMENT WILL USE 3-BAY SINK TO MANUALLY WASH/RINSE/SANITIZE ALL DISHES.
Location: Kitchen (back)
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE RUSTED INTERIOR SURFACES/PARTS AT BACK KITCHEN ICE MACHINE--CORRECTED.2) REPAIR BACK KITCHEN DISHMACHINE DIGITAL GAUGE TO ENSURE PROPER DIGITAL READINGS OF WASH AND RINSE WATER TEMPERATURES--IN PROGRESS.ESTABLISHMENT IS CURRENTLY NOT USING DISHMACHINE UNTIL ALL REPAIRS ARE COMPLETED. ESTABLISHMENT WILL USE 3-BAY SINK TO MANUALLY WASH/RINSE/SANITIZE ALL DISHES.
Location: Kitchen (back)
Equipment: Dishmachine
- 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 THE FOLLOWING:1) SOILED SERVICE COUNTER AND DINING ROOM SELF-SURFACE BEVERAGE STATION LOCATION INTERIOR CABINET SURFACES, SHELVING AND DOORS.
Location: Service counter
Equipment: Metal shelving
- 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 THE FOLLOWING:1) SOILED SERVICE COUNTER AND DINING ROOM SELF-SURFACE BEVERAGE STATION LOCATION INTERIOR CABINET SURFACES, SHELVING AND DOORS.
Location: Dining room
Equipment: Metal shelving
- 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: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANTIZING OF EXTERIOR/SODA NOZZELS ATTACHMENT SURFACES OF DINING ROOM SODA MACHINE.
Location: Dining room
Equipment: Soda machine
|
04/04/2014 | Recheck |
- 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: EX. DRIVE THRU LOCATION BEHIND BEVERAGE MACHINES--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXTERIOR/INTERIOR SURFACES OF DOOR/LIDS/SHELVING AND HOPPER SURFACES OF SERVICE COUNTER ICE CREAM MACHINE.2) SOILED INTERIOR LATTE COOLER SURACES/SHELVING AT FRONT SERVICE COUNTER LOCATION.2) SOILED BACK KITCHEN REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE TARTAR SAUCE IS STORED.
Location: Service counter
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXTERIOR/INTERIOR SURFACES OF DOOR/LIDS/SHELVING AND HOPPER SURFACES OF SERVICE COUNTER ICE CREAM MACHINE.2) SOILED INTERIOR LATTE COOLER SURACES/SHELVING AT FRONT SERVICE COUNTER LOCATION.2) SOILED BACK KITCHEN REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE TARTAR SAUCE IS STORED.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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: KAY-CHEMICAL TECH CONTACTED ON-SITE DURING RECHECK INSPECTION:QUAT SANITIZER EXCEEDING 500 PPM AT BACK KITCHEN 3-BAY SINK DISPENSER; REPAIR OR ADJUST TO ENSURE THAT QUAT SANITIZER IS MAINTAINED AT 200 PPM.
Location: Kitchen (back)
Equipment: 3-bay
- 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: EX. EMPLOYEE DRINKS (EX.RIP-IT) STORED AT DRIVE THRU LOCATION BEHIND BEVERAGE MACHINES--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN SOILED CEILING VENTS 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; ESPECIALLY UNDERNEATH STAIRS AND CONVEYOR BELT.
Location: Basement
- 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 BASEMENT FLOORS; ESPECIALLY UNDERNEATH STAIRS AND CONVEYOR BELT.
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Service counter
- 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.
Location: Service counter
Equipment: Reach in cooler
- 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.
Location: Basement
Equipment: Walk in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE RUSTED INTERIOR SURFACES/PARTS AT BACK KITCHEN ICE MACHINE--CORRECTED.2) REPAIR BACK KITCHEN DISHMACHINE DIGITAL GAUGE TO ENSURE PROPER DIGITAL READINGS OF WASH AND RINSE WATER TEMPERATURES.
Location: Kitchen (back)
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE RUSTED INTERIOR SURFACES/PARTS AT BACK KITCHEN ICE MACHINE--CORRECTED.2) REPAIR BACK KITCHEN DISHMACHINE DIGITAL GAUGE TO ENSURE PROPER DIGITAL READINGS OF WASH AND RINSE WATER TEMPERATURES.
Location: Kitchen (back)
Equipment: Dishmachine
- 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 THE FOLLOWING:1) SOILED SERVICE COUNTER AND DINING ROOM SELF-SURFACE BEVERAGE STATION LOCATION INTERIOR CABINET SURFACES, SHELVING AND DOORS.
Location: Service counter
Equipment: Metal shelving
- 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 THE FOLLOWING:1) SOILED SERVICE COUNTER AND DINING ROOM SELF-SURFACE BEVERAGE STATION LOCATION INTERIOR CABINET SURFACES, SHELVING AND DOORS.
Location: Dining room
Equipment: Metal shelving
- 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 SANTIZING OF EXTERIOR/SODA NOZZELS ATTACHMENT SURFACES OF DINING ROOM SODA MACHINE.
Location: Dining room
Equipment: Soda machine
|
03/26/2014 | Recheck |
- Toxic material(s) separation (corrected on site)
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: EX. DRIVE THRU LOCATION BEHIND BEVERAGE MACHINES--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXTERIOR/INTERIOR SURFACES OF DOOR/LIDS/SHELVING AND HOPPER SURFACES OF SERVICE COUNTER ICE CREAM MACHINE.2) SOILED INTERIOR LATTE COOLER SURACES/SHELVING AT FRONT SERVICE COUNTER LOCATION.2) SOILED BACK KITCHEN REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE TARTAR SAUCE IS STORED.
Location: Service counter
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED EXTERIOR/INTERIOR SURFACES OF DOOR/LIDS/SHELVING AND HOPPER SURFACES OF SERVICE COUNTER ICE CREAM MACHINE.2) SOILED INTERIOR LATTE COOLER SURACES/SHELVING AT FRONT SERVICE COUNTER LOCATION.2) SOILED BACK KITCHEN REACH-IN-COOLER INTERIOR SURFACES/SHELVING WHERE TARTAR SAUCE IS STORED.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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 EXCEEDING 500 PPM AT BACK KITCHEN 3-BAY SINK DISPENSER; REPAIR OR ADJUST TO ENSURE THAT QUAT SANITIZER IS MAINTAINED AT 200 PPM.
Location: Kitchen (back)
Equipment: 3-bay
- 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: EX. EMPLOYEE DRINK (RIP-IT) STORED AT DRIVE THRU LOCATION BEHIND BEVERAGE MACHINES--DISCONTINUE THIS BEHAVIOR.
Location: Service counter
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN SOILED CEILING VENTS 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 AND BASEMENT WALK-IN-FREEZER FLOORS.
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 DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS AND BASEMENT WALK-IN-FREEZER FLOORS.
Location: Walk-in freezer
- 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
- 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: Service counter
Equipment: Reach in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Basement
Equipment: Walk in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE RUSTED INTERIOR SURFACES/PARTS AT BACK KITCHEN ICE MACHINE.2) REPAIR BACK KITCHEN DISHMACHINE DIGITAL GAUGE TO ENSURE PROPER DIGITAL READINGS OF WASH AND RINSE WATER TEMPERATURES.
Location: Kitchen (back)
Equipment: Ice machine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1) REPLACE RUSTED INTERIOR SURFACES/PARTS AT BACK KITCHEN ICE MACHINE.2) REPAIR BACK KITCHEN DISHMACHINE DIGITAL GAUGE TO ENSURE PROPER DIGITAL READINGS OF WASH AND RINSE WATER TEMPERATURES.
Location: Kitchen (back)
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUNTER AND DINING ROOM SELF-SURFACE BEVERAGE STATION LOCATION INTERIOR CABINET SURFACES, SHELVING AND DOORS.
Location: Service counter
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:1) SOILED SERVICE COUNTER AND DINING ROOM SELF-SURFACE BEVERAGE STATION LOCATION INTERIOR CABINET SURFACES, SHELVING AND DOORS.
Location: Dining room
Equipment: Metal shelving
- 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 SANTIZING OF EXTERIOR/SODA NOZZELS ATTACHMENT SURFACES OF DINING ROOM SODA MACHINE.
Location: Dining room
Equipment: Soda machine
|
03/18/2014 | Routine |
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED FOOD HANDLERS NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES DURING LETTUCE FOOD PREP AND WHEN HANDLING TRASH BIN. ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES AND WHEN CHANGING JOB DUTIES TO PREVENT CROSS-CONTAMINATION.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SURFACES AND BOTTOM SHELVING OF TRUE FREEZERS (FROZEN COOKIE & FROZEN NUGGETS/FISH STORAGE).
Location: Kitchen (back)
Equipment: True freezer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SURFACES AND BOTTOM SHELVING OF TRUE FREEZERS (FROZEN COOKIE & FROZEN NUGGETS/FISH STORAGE).
Location: Kitchen (front)
Equipment: True freezer
- 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 FRONT DRIVE-THRU/SERVICE COUNTER LOCATION COUNTER-TOPS, SHELVING, EQUIPMENT ETC. (ESPECIALLY IN BETWEEN, UNDERNEATH AND BEHIND ALL EQUIPMENT).
Location: Service counter
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE HANDSINKS TO DISCARD BEVERAGES; USE FOR HANDWASHING ONLY.
Location: Kitchen (front)
Equipment: Hand sink
- 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: -IN-PLACE SANITIZER BUCKET FOR CHLORINE ON COOK-LINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-KITCHEN DISHMACHINE SANITIZING BELOW 50 PPM FOR CHLORINE; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.***SERVICE PROVIDE CONTACT ON-SITE DURING INSPECTION FOR REPAIR.--IN-PLACE SANITIZER BUCKET FOR CHLORINE AT FRONT SERVICE COUNTER EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Cook line
- 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: -IN-PLACE SANITIZER BUCKET FOR CHLORINE ON COOK-LINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-KITCHEN DISHMACHINE SANITIZING BELOW 50 PPM FOR CHLORINE; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.***SERVICE PROVIDE CONTACT ON-SITE DURING INSPECTION FOR REPAIR.--IN-PLACE SANITIZER BUCKET FOR CHLORINE AT FRONT SERVICE COUNTER EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen (back)
Equipment: Dishmachine
- 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: -IN-PLACE SANITIZER BUCKET FOR CHLORINE ON COOK-LINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-KITCHEN DISHMACHINE SANITIZING BELOW 50 PPM FOR CHLORINE; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.***SERVICE PROVIDE CONTACT ON-SITE DURING INSPECTION FOR REPAIR.--IN-PLACE SANITIZER BUCKET FOR CHLORINE AT FRONT SERVICE COUNTER EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Service counter
- 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: ALL FOOD HANDLERS MUST REMOVE BRACELETS, WATCHES, ETC OFF HANDS/ARMS, ETC.
- 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: CONTACT PROFESSIONAL SERVICE PROVIDER TO REMOVE OLD FIRE-EXTINGUISHERS AT ESTABLISHMENT BASEMENT LOCATION (LAST INSPECTED IN 2009).
Location: Basement
- 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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND CEILING VENT LOCATED AT FRONT DRIVE-THRU/SERVICE COUNTER LOCATION (REMOVE SPIDER-WEBS LOCATED ABOVE SODA/ICE MACHINE).
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: CONTINUE TO WORK ON AND MONITOR:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND CEILING VENT LOCATED AT FRONT DRIVE-THRU/SERVICE COUNTER LOCATION (REMOVE SPIDER-WEBS LOCATED ABOVE SODA/ICE MACHINE).
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 AND MONITOR:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS AND FLOOR DRAINS WHERE NEEDED; ESPECIALLY UNDER BASEMENT STAIRWELL.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU SERVICE COUNTER LOCATION FLOORS AND FLOOR DRAINS WHERE NEEDED.
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 AND MONITOR:-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS AND FLOOR DRAINS WHERE NEEDED; ESPECIALLY UNDER BASEMENT STAIRWELL.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU SERVICE COUNTER LOCATION FLOORS AND FLOOR DRAINS WHERE NEEDED.
Location: Service counter
- 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 INTERIOR VISIBLE WORKING THERMOMETER AT BACK KITCHEN BEVERAGE-AIR BREAKFAST REACH-IN-COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- 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 KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES; DO NOT USE DISHMACHINE FOR STORAGE.
Location: Kitchen (back)
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE LOOSE PARTS ON DOORS/SEALS WHERE NEEDED.
Location: Kitchen (back)
Equipment: Dishmachine
- 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 THE FOLLOWING:-SOILED INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER INTERIOR CABINETS.
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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR SURFACES OF ICE MACHINE.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER/FRONT DRIVE-THRU DRINK MACHINES/SODA MACHINES (MOLD BUILD-UP UNDERNEATH) AND ICE BINS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice machine
- 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR SURFACES OF ICE MACHINE.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER/FRONT DRIVE-THRU DRINK MACHINES/SODA MACHINES (MOLD BUILD-UP UNDERNEATH) AND ICE BINS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR SURFACES OF ICE MACHINE.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER/FRONT DRIVE-THRU DRINK MACHINES/SODA MACHINES (MOLD BUILD-UP UNDERNEATH) AND ICE BINS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Ice bin
- 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR SURFACES OF ICE MACHINE.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER/FRONT DRIVE-THRU DRINK MACHINES/SODA MACHINES (MOLD BUILD-UP UNDERNEATH) AND ICE BINS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Soda machine
|
06/17/2013 | Recheck |
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: OBSERVED FOOD HANDLERS NOT WASHING HANDS BEFORE APPLYING NEW SETS OF GLOVES DURING LETTUCE FOOD PREP AND WHEN HANDLING TRASH BIN. ALL EMPLOYEES MUST WASH HANDS PROPERLY BEFORE APPLYING NEW SETS OF GLOVES AND WHEN CHANGING JOB DUTIES TO PREVENT CROSS-CONTAMINATION.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SURFACES AND BOTTOM SHELVING OF TRUE FREEZERS (FROZEN COOKIE & FROZEN NUGGETS/FISH STORAGE).
Location: Kitchen (back)
Equipment: True freezer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SURFACES AND BOTTOM SHELVING OF TRUE FREEZERS (FROZEN COOKIE & FROZEN NUGGETS/FISH STORAGE).
Location: Kitchen (front)
Equipment: True freezer
- 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 FRONT DRIVE-THRU/SERVICE COUNTER LOCATION COUNTER-TOPS, SHELVING, EQUIPMENT ETC. (ESPECIALLY IN BETWEEN, UNDERNEATH AND BEHIND ALL EQUIPMENT).
Location: Service counter
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: DO NOT USE HANDSINKS TO DISCARD BEVERAGES; USE FOR HANDWASHING ONLY.
Location: Kitchen (front)
Equipment: Hand sink
- 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: -IN-PLACE SANITIZER BUCKET FOR CHLORINE ON COOK-LINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-KITCHEN DISHMACHINE SANITIZING BELOW 50 PPM FOR CHLORINE; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.***SERVICE PROVIDE CONTACT ON-SITE DURING INSPECTION FOR REPAIR.--IN-PLACE SANITIZER BUCKET FOR CHLORINE AT FRONT SERVICE COUNTER EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Cook line
- 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: -IN-PLACE SANITIZER BUCKET FOR CHLORINE ON COOK-LINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-KITCHEN DISHMACHINE SANITIZING BELOW 50 PPM FOR CHLORINE; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.***SERVICE PROVIDE CONTACT ON-SITE DURING INSPECTION FOR REPAIR.--IN-PLACE SANITIZER BUCKET FOR CHLORINE AT FRONT SERVICE COUNTER EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen (back)
Equipment: Dishmachine
- 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: -IN-PLACE SANITIZER BUCKET FOR CHLORINE ON COOK-LINE AT 0 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.-KITCHEN DISHMACHINE SANITIZING BELOW 50 PPM FOR CHLORINE; MAINTAIN SANITIZER CONCENTRATION FOR CHLORINE AT 50 - 100 PPM.***SERVICE PROVIDE CONTACT ON-SITE DURING INSPECTION FOR REPAIR.--IN-PLACE SANITIZER BUCKET FOR CHLORINE AT FRONT SERVICE COUNTER EXCEEDING 100 PPM; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
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: ALL FOOD HANDLERS MUST REMOVE BRACELETS, WATCHES, ETC OFF HANDS/ARMS, ETC.
- 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: CONTACT PROFESSIONAL SERVICE PROVIDER TO REMOVE OLD FIRE-EXTINGUISHERS AT ESTABLISHMENT BASEMENT LOCATION (LAST INSPECTED IN 2009).
Location: Basement
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND CEILING VENT LOCATED AT FRONT DRIVE-THRU/SERVICE COUNTER LOCATION (REMOVE SPIDER-WEBS LOCATED ABOVE SODA/ICE MACHINE).
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 DETAILED CLEANING AND SANITIZING OF RESTROOM CEILING VENTS AND CEILING VENT LOCATED AT FRONT DRIVE-THRU/SERVICE COUNTER LOCATION (REMOVE SPIDER-WEBS LOCATED ABOVE SODA/ICE MACHINE).
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 DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS AND FLOOR DRAINS WHERE NEEDED; ESPECIALLY UNDER BASEMENT STAIRWELL.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU SERVICE COUNTER LOCATION FLOORS AND FLOOR DRAINS WHERE NEEDED.
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 DETAILED CLEANING AND SANITIZING OF BASEMENT FLOORS AND FLOOR DRAINS WHERE NEEDED; ESPECIALLY UNDER BASEMENT STAIRWELL.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF FRONT DRIVE-THRU SERVICE COUNTER LOCATION FLOORS AND FLOOR DRAINS WHERE NEEDED.
Location: Service counter
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR VISIBLE WORKING THERMOMETER AT BACK KITCHEN BEVERAGE-AIR BREAKFAST REACH-IN-COOLER.
Location: Kitchen (back)
Equipment: Reach in cooler
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES; DO NOT USE DISHMACHINE FOR STORAGE.
Location: Kitchen (back)
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DISHMACHINE LOOSE PARTS ON DOORS/SEALS WHERE NEEDED.
Location: Kitchen (back)
Equipment: Dishmachine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-SOILED INTERIOR SURFACES AND SHELVING OF SERVICE COUNTER INTERIOR CABINETS.
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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR SURFACES OF ICE MACHINE.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER/FRONT DRIVE-THRU DRINK MACHINES/SODA MACHINES (MOLD BUILD-UP UNDERNEATH) AND ICE BINS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (back)
Equipment: Ice 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 SANITIZING OF BACK KITCHEN INTERIOR SURFACES OF ICE MACHINE.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER/FRONT DRIVE-THRU DRINK MACHINES/SODA MACHINES (MOLD BUILD-UP UNDERNEATH) AND ICE BINS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF BACK KITCHEN INTERIOR SURFACES OF ICE MACHINE.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER/FRONT DRIVE-THRU DRINK MACHINES/SODA MACHINES (MOLD BUILD-UP UNDERNEATH) AND ICE BINS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Ice bin
- 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 SANITIZING OF BACK KITCHEN INTERIOR SURFACES OF ICE MACHINE.-IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SERVICE COUNTER/FRONT DRIVE-THRU DRINK MACHINES/SODA MACHINES (MOLD BUILD-UP UNDERNEATH) AND ICE BINS WHERE NEEDED (INTERIOR AND EXTERIOR SURFACES).
Location: Service counter
Equipment: Soda machine
|
05/29/2013 | Routine |
| No violation noted during this evaluation. | 03/06/2013 | Non-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 BOTTLES STORE NEAR CONDIMENTS AT CASHIER LOCATION.
Location: Service counter
- 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: PERSONAL EMPLOYEE DRINK STORED ON COOK-LINE SHELVING WITH NO STRAW--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORE SEPERATELY AWAY FROM FOOD PREP LOCATIONS.
Location: Cook line
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BRACELET--DISCONTINUE THIS BEHAVIOR.
- 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: PERSONAL EMPLOYEE ITEMS (EX. JACKET, BOOKS) STORED AT INTERIOR CABINETS UNDER DINING ROOM SODA MACHINES.
Location: Dining room
- 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: KEEP RETRO GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER/DRIVE-THRU AND BASEMENT 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: KEEP RETRO GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER/DRIVE-THRU AND BASEMENT LOCATION.
Location: Basement
- 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: KEEP CLEAN DISHWARE STORED INVERTED.
Location: Kitchen (back)
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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 OF RESTROOM CEILING VENTS.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT FRONT CASHIER/DRIVE-THRU LOCATION.
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: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT FRONT CASHIER/DRIVE-THRU LOCATION.
Location: Basement
- 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 FLOOR CLEANING AND SANITIZING AT FRONT CASHIER/DRIVE-THRU LOCATION.
Location: Walk-in freezer
- 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: REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen (front)
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE RUSTED INTERIOR TRAY AT ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:- FRONT CASHIER LOCATION INTERIOR CABINETS AND SHELVING.
Location: Service counter
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE TO WORK ON:IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:- FRONT CASHIER LOCATION INTERIOR CABINETS AND SHELVING.
Location: Kitchen (back)
Equipment: True freezer
- 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF INTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
|
11/27/2012 | Recheck |
- Toxic material(s) separation (corrected on site)
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 BOTTLES STORE NEAR CONDIMENTS AT CASHIER LOCATION.
Location: Service counter
- 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: PERSONAL EMPLOYEE DRINK STORED ON COOK-LINE SHELVING WITH NO STRAW--DISCONTINUE THIS BEHAVIOR. EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN STRAW AND STORE SEPERATELY AWAY FROM FOOD PREP LOCATIONS.
Location: Cook line
- Jewelry prohibition (corrected on site)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
Comments: FOOD HANDLER ON COOK-LINE WEARING BRACELET AND WATCH--DISCONTINUE THIS BEHAVIOR.
- Storage of Personal Items
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: PERSONAL EMPLOYEE ITEMS (EX. JACKET, BOOKS) STORED AT INTERIOR CABINETS UNDER DINING ROOM SODA MACHINES.
Location: Dining room
- 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: KEEP RETRO GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER/DRIVE-THRU AND BASEMENT 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: KEEP RETRO GLASSWARE STORED OFF FLOOR AT LEAST 6 INCHES AT FRONT CASHIER/DRIVE-THRU AND BASEMENT LOCATION.
Location: Basement
- 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: KEEP CLEAN DISHWARE STORED INVERTED.
Location: Kitchen (back)
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- 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 OF RESTROOM CEILING VENTS.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED FLOOR CLEANING AND SANITIZING AT FRONT CASHIER/DRIVE-THRU, BASEMENT (EX. SPIDER WEBS) AND WALK-IN-FREEZER 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 DETAILED FLOOR CLEANING AND SANITIZING AT FRONT CASHIER/DRIVE-THRU, BASEMENT (EX. SPIDER WEBS) AND WALK-IN-FREEZER 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 DETAILED FLOOR CLEANING AND SANITIZING AT FRONT CASHIER/DRIVE-THRU, BASEMENT (EX. SPIDER WEBS) AND WALK-IN-FREEZER LOCATIONS.
Location: Walk-in freezer
- 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: REPAIR AND/OR ADJUST TO MAINTAIN HOT WATER TEMPERATURE AT 100 F - 120 F.
Location: Kitchen (front)
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPLACE RUSTED INTERIOR TRAY AT ICE MACHINE.
Location: Kitchen (back)
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:- FRONT CASHIER LOCATION INTERIOR CABINETS AND SHELVING.-SOILED BOTTOM SHELVING OF TRUE FREEZER WHERE FROZEN COOKIES ARE LOCATED.
Location: Service counter
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:- FRONT CASHIER LOCATION INTERIOR CABINETS AND SHELVING.-SOILED BOTTOM SHELVING OF TRUE FREEZER WHERE FROZEN COOKIES ARE LOCATED.
Location: Kitchen (back)
Equipment: True freezer
- 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 SANITIZING OF INTERIOR SURFACES OF KITCHEN ICE MACHINE.
Location: Kitchen
Equipment: Ice machine
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11/15/2012 | Routine |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Some ice build up on walk in freezer. compressor. Remove ice.
Location: Walk-in freezer
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05/18/2012 | Routine |
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