- 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: 1. ICE CUPS DIRECTLY ON FLOOR2. BOX OF FOOD CONTAINERS STORED DIRECTLY ON THE FLOOR
Location: Back 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: 1. ICE CUPS DIRECTLY ON FLOOR2. BOX OF FOOD CONTAINERS STORED DIRECTLY ON THE FLOOR
Location: Kitchen (back)
- 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: CASES OF SODA WERE STORED DIRECTLY ON THE FLOOR. EMPLOYEE PUT CASES ON THE SHELF.
Location: Sales floor
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Back room
Equipment: Hand sink
- Warewashing sink(s) not cleaned
Warewashing sink not cleaned and sanitized before use or between task changes.
Correction: If a warewashing sink is used to wash wiping cloths, wash produce, or thaw food, the sink must be cleaned and sanitized before and after each time of use.
Comments: 3- BAY SOILED. PLEASE CLEAN
Location: Back room
Equipment: 3-bay
|
05/28/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Food held on the rolling warmer was not at the proper temperature.1) Hot dogs held at 118 degrees F 2) Italian sausage held at 121 degrees FEnsure the warmer dial is set to the correct temperature to hold food at 135 degrees F or above. 11/13/131) Hot dogs held at 117 degrees F 2) Italian sausages held at 113 degrees F
Location: Sales floor
Equipment: -
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Crates of soft drinks stacked in front of the hand sink. Keep the hand sink clear at all times.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity (corrected)
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: No hot water present through out the establishment. Provide sufficient hot water capacity.
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: Boxes of single service cups stored on the floor in the back room. Store all single service food and beverage containers at least 6 inches above the floor.
Location: Back room
- 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: No hot water provided to the hand sink. Ensure hot water heater is in good working condition and turned on at all times.
Location: Back room
Equipment: Hand sink
- 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 stored on top of the ice machine in the back room. Ice scoop must be stored in a hanging rack or in a cleanable container.
Location: Back room
Equipment: Ice machine
|
11/21/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Food held on the rolling warmer was not at the proper temperature.1) Hot dogs held at 118 degrees F 2) Italian sausage held at 121 degrees FEnsure the warmer dial is set to the correct temperature to hold food at 135 degrees F or above. 11/13/131) Hot dogs held at 117 degrees F 2) Italian sausages held at 113 degrees F
Location: Sales floor
Equipment: -
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Crates of soft drinks stacked in front of the hand sink. Keep the hand sink clear at all times.
Location: Kitchen
Equipment: Hand sink
- Hot water/capacity
Hot water system not sufficient capacity for peak demands.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
Comments: No hot water present through out the establishment. Provide sufficient hot water capacity.
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: Boxes of single service cups stored on the floor in the back room. Store all single service food and beverage containers at least 6 inches above the floor.
Location: Back room
- 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: No hot water provided to the hand sink. Ensure hot water heater is in good working condition and turned on at all times.
Location: Back room
Equipment: Hand sink
- 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 stored on top of the ice machine in the back room. Ice scoop must be stored in a hanging rack or in a cleanable container.
Location: Back room
Equipment: Ice machine
|
11/13/2013 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Food held on the rolling warmer was not at the proper temperature.1) Hot dogs held at 118 degrees F 2) Italian sausage held at 121 degrees FEnsure the warmer dial is set to the correct temperature to hold food at 135 degrees F or above.
Location: Sales floor
Equipment: -
- 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: Boxes of single service cups stored on the floor in the back room. Store all single service food and beverage containers at least 6 inches above the floor.
Location: Back room
- 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: No hot water provided to the hand sink. Ensure hot water heater is in good working condition and turned on at all times.
Location: Back room
Equipment: Hand sink
- 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 stored on top of the ice machine in the back room. Ice scoop must be stored in a hanging rack or in a cleanable container.
Location: Back room
Equipment: Ice machine
|
11/06/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ITALIAN SAUSAGES AND BRATWURSTS ON THE HOT DOG ROLLER MEASURED BETWEEN 125-130 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE. ADJUST THERMOSTAT AS NECESSARY.
Location: Sales floor
Equipment: -
- 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: CHEMICALS OBSERVED STORED ON THE LEDGE OF THE ICE MACHINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CARTONS OF RAW SHELL EGGS OBSERVED STORED ABOVE PRE-MADE SANDWICHES AND DRINKS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE EMPLOYEE RESTROOM OBSERVED EXCESSIVELY SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES.
Location: Emp restroom
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: DAMAGED SODA BOTTLE AND CAN OBSERVED INSIDE THE BACK ROOM HAND SINK. DISCONTINUE STORING ANY ITEMS INSIDE HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Back room
Equipment: Hand sink
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP ALL LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONLY 1 DRAIN PLUG OBSERVED FOR THE THREE-COMPARTMENT SINK. PROVIDE ADDITIONAL 2 PLUGS TO ENSURE PROPER WASH-RINSE-SANITIZE SET-UP.
Location: Back room
Equipment: 3-bay
- 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: BAGS OF ICE OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: EXCESSIVE DRIED FOOD SPLATTER OBSERVED ON THE INTERIOR TOP OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE BACK ROOM HAND SINK. PROVIDE.
Location: Back room
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: COLD WATER OBSERVED SHUT OFF AT THE THREE-COMPARTMENT SINK. RESTORE/REPAIR.
Location: Back room
Equipment: 3-bay
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN THE UNISEX RESTROOM AND THE EMPLOYEE RESTROOM. PROVIDE.
Location: Restroom
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN THE UNISEX RESTROOM AND THE EMPLOYEE RESTROOM. PROVIDE.
Location: Emp restroom
- Single Service Storage (corrected)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: CASES OF INSULATED CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK ROOM. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Back room
|
05/15/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: ITALIAN SAUSAGES AND BRATWURSTS ON THE HOT DOG ROLLER MEASURED BETWEEN 125-130 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR ABOVE. ADJUST THERMOSTAT AS NECESSARY.
Location: Sales floor
Equipment: -
- 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: CHEMICALS OBSERVED STORED ON THE LEDGE OF THE ICE MACHINE. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Back room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: CARTONS OF RAW SHELL EGGS OBSERVED STORED ABOVE PRE-MADE SANDWICHES AND DRINKS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK IN THE EMPLOYEE RESTROOM OBSERVED EXCESSIVELY SOILED. KEEP HAND SINKS CLEAN AT ALL TIMES.
Location: Emp restroom
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
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: DAMAGED SODA BOTTLE AND CAN OBSERVED INSIDE THE BACK ROOM HAND SINK. DISCONTINUE STORING ANY ITEMS INSIDE HAND SINK. HAND SINKS MUST BE USED FOR HAND WASHING ONLY.
Location: Back room
Equipment: Hand sink
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP ALL LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: ONLY 1 DRAIN PLUG OBSERVED FOR THE THREE-COMPARTMENT SINK. PROVIDE ADDITIONAL 2 PLUGS TO ENSURE PROPER WASH-RINSE-SANITIZE SET-UP.
Location: Back room
Equipment: 3-bay
- 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: BAGS OF ICE OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Walk-in freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: EXCESSIVE DRIED FOOD SPLATTER OBSERVED ON THE INTERIOR TOP OF THE MICROWAVE. CLEAN AND SANITIZE.
Location: Sales floor
Equipment: Microwave oven
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE BACK ROOM HAND SINK. PROVIDE.
Location: Back room
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER OBSERVED SHUT OFF AT THE THREE-COMPARTMENT SINK. RESTORE/REPAIR.
Location: Back room
Equipment: 3-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN THE UNISEX RESTROOM AND THE EMPLOYEE RESTROOM. PROVIDE.
Location: Restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: NO COVERED WASTE CONTAINERS OBSERVED IN THE UNISEX RESTROOM AND THE EMPLOYEE RESTROOM. PROVIDE.
Location: Emp restroom
- Single Service Storage
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: CASES OF INSULATED CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE BACK ROOM. STORE SINGLE-USE ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Back room
|
05/08/2013 | 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: PLEASE STORE ALL POISONOUS OR TOXIC CHEMICALS SEPERATE FROM FOOD, SINGLE SERVICE ITEMS, OR AREAS WHERE CLEAN UTENSILS WILL BE STORED.(1) WD-40 STORED ON 3-BAY SINK WHERE UTENSILS ARE CLEANED.(2) PINE SOL STORED ON TOP OF ICE MACHINE.PLEASE STORE THESE CHEMICALS ELSEWHERE (POSSIBLY WITH ALL THE OTHER CHEMICALS YOU HAVE STORED UNDER THE 3-BAY SINK ON THE FLOOR.ALL CHEMICALS STORED ON FLOOR IN A DESIGNATED AREA.
Location: Back room
- 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: PLEASE STORE ALL POISONOUS OR TOXIC CHEMICALS SEPERATE FROM FOOD, SINGLE SERVICE ITEMS, OR AREAS WHERE CLEAN UTENSILS WILL BE STORED.(1) WD-40 STORED ON 3-BAY SINK WHERE UTENSILS ARE CLEANED.(2) PINE SOL STORED ON TOP OF ICE MACHINE.PLEASE STORE THESE CHEMICALS ELSEWHERE (POSSIBLY WITH ALL THE OTHER CHEMICALS YOU HAVE STORED UNDER THE 3-BAY SINK ON THE FLOOR.ALL CHEMICALS STORED ON FLOOR IN A DESIGNATED AREA.
Location: Back room
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ABOVE BOTTLES OF JUICE. PLEASE MAKE SURE RAW PRODUCTS ARE STORED ON BOTTOM SHELVING AND NEVER ABOVE READY TO EAT FOODS.EGGS STORED ON BOTTOM SHELVING IN COOLER.
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK IN BACK ROOM HAS A CLEANING SCRUB BRUSH IN IT. PLEASE DO NOT PUT ANYTHING IN HAND SINK AND ONLY USE IT FOR WASHING HANDS.HAND SINK CLEAR OF ALL ITEMS.
Location: Back room
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED IN MOP BUCKET. PLEASE STORE MOPS IN A POSTION THAT ALLOWS AIR-DRYING.MOP HANGING ON MOP RACK TO DRY.
Location: Back room
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: REACH IN COOLER HOLDING BREAKFAST SANDWICHES DOES NOT HAVE A THERMOMETER. PLEASE PROVIDE ONE.THERMOMETER PROVIDED IN ALL UNITS.
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3-BAY SINK DOES NOT HAVE ANY DRAIN STOPS. PLEASE PROVIDE 3 DRAIN STOPS (1 FOR EACH COMPARTMENT).STILL NO DRAIN STOPS.
Location: Back room
Equipment: 3-bay
- 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: CANDY STORED ON THE FLOOR IN BACK ROOM. PLEASE MAKE SURE ALL FOOD IS STORED 6 INCHES ABOVE FLOOR.ALL FOOD STORED OFF OF THE GROUND.
Location: Back room
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO PAPER TOWELS IN DISPENSER AT HAND SINK IN BACK ROOM. PLEASE REFILL DISPENSER.PAPER TOWELS DISPENSER FILLED WHILE I WAS THERE.
Location: Back room
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: ALL RESTROOMS USED BY FEMALES SHALL PROVIDE A COVERED TRASH CAN.(1) EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN.(2) CUSTOMER RESTROOM DOES NOT HAVE A COVERED TRASH CAN.PLEASE PROVIDE COVERED TRASH CANS IN BOTH RESTROOMS.THERE IS STILL NO COVERED TRASH CAN IN THE RESTROOMS.
Location: Emp restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: ALL RESTROOMS USED BY FEMALES SHALL PROVIDE A COVERED TRASH CAN.(1) EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN.(2) CUSTOMER RESTROOM DOES NOT HAVE A COVERED TRASH CAN.PLEASE PROVIDE COVERED TRASH CANS IN BOTH RESTROOMS.THERE IS STILL NO COVERED TRASH CAN IN THE RESTROOMS.
Location: Restroom
|
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: PLEASE STORE ALL POISONOUS OR TOXIC CHEMICALS SEPERATE FROM FOOD, SINGLE SERVICE ITEMS, OR AREAS WHERE CLEAN UTENSILS WILL BE STORED.(1) WD-40 STORED ON 3-BAY SINK WHERE UTENSILS ARE CLEANED.(2) PINE SOL STORED ON TOP OF ICE MACHINE.PLEASE STORE THESE CHEMICALS ELSEWHERE (POSSIBLY WITH ALL THE OTHER CHEMICALS YOU HAVE STORED UNDER THE 3-BAY SINK ON THE FLOOR.
Location: Back room
- 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: PLEASE STORE ALL POISONOUS OR TOXIC CHEMICALS SEPERATE FROM FOOD, SINGLE SERVICE ITEMS, OR AREAS WHERE CLEAN UTENSILS WILL BE STORED.(1) WD-40 STORED ON 3-BAY SINK WHERE UTENSILS ARE CLEANED.(2) PINE SOL STORED ON TOP OF ICE MACHINE.PLEASE STORE THESE CHEMICALS ELSEWHERE (POSSIBLY WITH ALL THE OTHER CHEMICALS YOU HAVE STORED UNDER THE 3-BAY SINK ON THE FLOOR.
Location: Back room
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: EGGS STORED ABOVE BOTTLES OF JUICE. PLEASE MAKE SURE RAW PRODUCTS ARE STORED ON BOTTOM SHELVING AND NEVER ABOVE READY TO EAT FOODS.
Location: Walk-in cooler
- 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: HAND SINK IN BACK ROOM HAS A CLEANING SCRUB BRUSH IN IT. PLEASE DO NOT PUT ANYTHING IN HAND SINK AND ONLY USE IT FOR WASHING HANDS.
Location: Back room
Equipment: Hand sink
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP STORED IN MOP BUCKET. PLEASE STORE MOPS IN A POSTION THAT ALLOWS AIR-DRYING.
Location: Back room
- 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: REACH IN COOLER HOLDING BREAKFAST SANDWICHES DOES NOT HAVE A THERMOMETER. PLEASE PROVIDE ONE.
Location: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 3-BAY SINK DOES NOT HAVE ANY DRAIN STOPS. PLEASE PROVIDE 3 DRAIN STOPS (1 FOR EACH COMPARTMENT).
Location: Back room
Equipment: 3-bay
- 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: CANDY STORED ON THE FLOOR IN BACK ROOM. PLEASE MAKE SURE ALL FOOD IS STORED 6 INCHES ABOVE FLOOR.
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THERE ARE NO PAPER TOWELS IN DISPENSER AT HAND SINK IN BACK ROOM. PLEASE REFILL DISPENSER.
Location: Back room
Equipment: Hand sink
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: ALL RESTROOMS USED BY FEMALES SHALL PROVIDE A COVERED TRASH CAN.(1) EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN.(2) CUSTOMER RESTROOM DOES NOT HAVE A COVERED TRASH CAN.PLEASE PROVIDE COVERED TRASH CANS IN BOTH RESTROOMS.
Location: Emp restroom
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: ALL RESTROOMS USED BY FEMALES SHALL PROVIDE A COVERED TRASH CAN.(1) EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN.(2) CUSTOMER RESTROOM DOES NOT HAVE A COVERED TRASH CAN.PLEASE PROVIDE COVERED TRASH CANS IN BOTH RESTROOMS.
Location: Restroom
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11/19/2012 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- 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. HOT DOG TONGS, OTHER FOOD CONTACT SURFACES NOT CLEANED EVERY 4 HOURS. CLEAN AND SANITIZE.
Comments: 5-25Sanitizer on site
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. TONGS, ETC..
Comments: Have the ability to sanitize as sanitizer is in storeNot sure that they have sanitized anything
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces. DISCONTINUE USE OF SPONGES.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in WIPING CLOTHS NOT STORED IN SANITIZER SOLUTION.
Comments: No towels noted
- 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: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PROVIDE DRAIN PLUGS FOR ALL 3-BAYS OF SINK.
Comments: 5-25Purchase one more stopperonly 2 onsite
Equipment: 3-bay
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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05/25/2012 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
- 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. HOT DOG TONGS, OTHER FOOD CONTACT SURFACES NOT CLEANED EVERY 4 HOURS. CLEAN AND SANITIZE.
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. TONGS, ETC..
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces. DISCONTINUE USE OF SPONGES.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in WIPING CLOTHS NOT STORED IN SANITIZER SOLUTION.
- 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: Sales floor
Equipment: Reach in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. PROVIDE DRAIN PLUGS FOR ALL 3-BAYS OF SINK.
Equipment: 3-bay
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
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05/18/2012 | Routine |
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