- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Observed cooked meat in 2 metal containers stored on the stove at room temperature. Discard 2. Container of food with label refrig after open stored on the shelve at room temperature. Discard
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Observed cooked meat in 2 metal containers stored on the stove at room temperature. Discard 2. Container of food with label refrig after open stored on the shelve at room temperature. Discard
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw marinating chicken was stored above a container of fetta cheese in the reach in cooler. Cos
Location: Kitchen
- 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.
Comments: Observed cooked foods not dated in the coolers and freezers throughtout the facility. Discard food
Location: Kitchen
- 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.
Comments: Observed cooked foods not dated in the coolers and freezers throughtout the facility. Discard food
Location: Kitchen
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Obseved food being stored in styrofoam cups with no date on them in the freezer. Discard2. Observed cooked food not dated in the coolers. Discard food3. Observed food in chest freezer stored in reused container with no label or date. Discard
Location: Kitchen
Equipment: Upright freezer
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Obseved food being stored in styrofoam cups with no date on them in the freezer. Discard2. Observed cooked food not dated in the coolers. Discard food3. Observed food in chest freezer stored in reused container with no label or date. Discard
Location: Kitchen (back)
Equipment: True cooler
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Obseved food being stored in styrofoam cups with no date on them in the freezer. Discard2. Observed cooked food not dated in the coolers. Discard food3. Observed food in chest freezer stored in reused container with no label or date. Discard
Location: Basement
Equipment: Chest 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: Please santizer between uses when handling raw meats and cooked meats on the same surface. ( Prep table and cutting board )
Location: Kitchen
Equipment: Prep table
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. No santizer bucket was set up. cos2. Sanitizer is too strong. cos
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. No santizer bucket was set up. cos2. Sanitizer is too strong. cos
Location: Kitchen
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Cooked foods are being stored in reused sour cream containers. Provide approved food storage container Examples: metal pans, plastic container, etc
Location: Kitchen
Equipment: True cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Cooked foods are being stored in reused sour cream containers. Provide approved food storage container Examples: metal pans, plastic container, etc
Equipment: Chest freezer
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee cooking with no hair restraints on. All employee handling food must wear hair restraints.
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Hood system is no working. Repair asap. Provide estimate by reinspection.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed nonfuctional equipment stored soiled throughtout the facility. Keep nonfunctional equipment clean or remove from the facility. Non functional equipment:1. True reach in cooler2. Dish machine 3. Blender/ food processor
Location: Kitchen (front)
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed nonfuctional equipment stored soiled throughtout the facility. Keep nonfunctional equipment clean or remove from the facility. Non functional equipment:1. True reach in cooler2. Dish machine 3. Blender/ food processor
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed nonfuctional equipment stored soiled throughtout the facility. Keep nonfunctional equipment clean or remove from the facility. Non functional equipment:1. True reach in cooler2. Dish machine 3. Blender/ food processor
Location: Kitchen (back)
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights are no working. Replace lights
Location: Kitchen
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Provide a screen door for the front entrance or keep door closed
Location: Sales floor
- 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 troughout the kitchen. Pull equipment from wall then clean the floor.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep wipe cloth stored in the sanitizer bucket.
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Food stored in the upright freezer was uncoved.2. Food stored in the chest freezers uncovered
Location: Kitchen
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Food stored in the upright freezer was uncoved.2. Food stored in the chest freezers uncovered
Location: Basement
|
07/22/2014 | Recheck |
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Observed cooked meat in 2 metal containers stored on the stove at room temperature. Discard 2. Container of food with label refrig after open stored on the shelve at room temperature. Discard
Location: Kitchen
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: 1. Observed cooked meat in 2 metal containers stored on the stove at room temperature. Discard 2. Container of food with label refrig after open stored on the shelve at room temperature. Discard
Location: Kitchen
- 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: Raw marinating chicken was stored above a container of fetta cheese in the reach in cooler. Cos
Location: Kitchen
- 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.
Comments: Observed cooked foods not dated in the coolers and freezers throughtout the facility. Discard food
Location: Kitchen
- 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.
Comments: Observed cooked foods not dated in the coolers and freezers throughtout the facility. Discard food
Location: Kitchen
- Discarding datemarking (corrected on site)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Obseved food being stored in styrofoam cups with no date on them in the freezer. Discard2. Observed cooked food not dated in the coolers. Discard food3. Observed food in chest freezer stored in reused container with no label or date. Discard
Location: Kitchen
Equipment: Upright freezer
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Obseved food being stored in styrofoam cups with no date on them in the freezer. Discard2. Observed cooked food not dated in the coolers. Discard food3. Observed food in chest freezer stored in reused container with no label or date. Discard
Location: Kitchen (back)
Equipment: True cooler
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: 1. Obseved food being stored in styrofoam cups with no date on them in the freezer. Discard2. Observed cooked food not dated in the coolers. Discard food3. Observed food in chest freezer stored in reused container with no label or date. Discard
Location: Basement
Equipment: Chest 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: Please santizer between uses when handling raw meats and cooked meats on the same surface. ( Prep table and cutting board )
Location: Kitchen
Equipment: Prep table
- 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: 1. No santizer bucket was set up. cos2. Sanitizer is too strong. cos
Location: Kitchen
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. No santizer bucket was set up. cos2. Sanitizer is too strong. cos
Location: Kitchen
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Cooked foods are being stored in reused sour cream containers. Provide approved food storage container Examples: metal pans, plastic container, etc
Location: Kitchen
Equipment: True cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Cooked foods are being stored in reused sour cream containers. Provide approved food storage container Examples: metal pans, plastic container, etc
Equipment: Chest freezer
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Employee cooking with no hair restraints on. All employee handling food must wear hair restraints.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Hood system is no working. Repair asap. Provide estimate by reinspection.
- Unnecessary litter (corrected on site)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed nonfuctional equipment stored soiled throughtout the facility. Keep nonfunctional equipment clean or remove from the facility. Non functional equipment:1. True reach in cooler2. Dish machine 3. Blender/ food processor
Location: Kitchen (front)
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed nonfuctional equipment stored soiled throughtout the facility. Keep nonfunctional equipment clean or remove from the facility. Non functional equipment:1. True reach in cooler2. Dish machine 3. Blender/ food processor
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: Observed nonfuctional equipment stored soiled throughtout the facility. Keep nonfunctional equipment clean or remove from the facility. Non functional equipment:1. True reach in cooler2. Dish machine 3. Blender/ food processor
Location: Kitchen (back)
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood lights are no working. Replace lights
Location: Kitchen
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Provide a screen door for the front entrance or keep door closed
Location: Sales floor
- 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 troughout the kitchen. Pull equipment from wall then clean the floor.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep wipe cloth stored in the sanitizer bucket.
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Food stored in the upright freezer was uncoved.2. Food stored in the chest freezers uncovered
Location: Kitchen
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. Food stored in the upright freezer was uncoved.2. Food stored in the chest freezers uncovered
Location: Basement
|
07/15/2014 | 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: Gyro meat being held at 66 degrees F in the center and 89 degrees F on the edge on the vertical broiler. Keep gyro meat in the freezer when not actively using the broiler. Store enough of the cut gyro meat in the cold top cooler for customers during slow times.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabled spray bottle of all purpose cleaner stored on the wire rack. Label spray bottle with correct name of the contents.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw chicken and raw shell eggs stored over produce in the reach in cooler.
Location: Kitchen
Equipment: Reach in cooler
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single service raw chicken bags observed being hung to dry for reuse. Do not reuse plastic bags that are meant for single use only.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Dishmachine is not dispensing chemical sanitizer during the rinse cycle. Do not use the dishmachine until it is repaired, and continue washing all dishes in the 3-bay sink.
Location: Kitchen
Equipment: Dishmachine
|
12/04/2013 | 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: Gyro meat being held at 66 degrees F in the center and 89 degrees F on the edge on the vertical broiler. Keep gyro meat in the freezer when not actively using the broiler. Store enough of the cut gyro meat in the cold top cooler for customers during slow times.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Unlabled spray bottle of all purpose cleaner stored on the wire rack. Label spray bottle with correct name of the contents.
Location: Kitchen
- 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: Dishmachine chemical sanitizer is not at the proper concentration. Repair machine to good working condition and sanitize dishes in the 3-bay sink until machine is repaired.
Location: Kitchen
Equipment: Dishmachine
- 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: Raw chicken and raw shell eggs stored over produce in the reach in cooler.
Location: Kitchen
Equipment: Reach in cooler
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single service raw chicken bags observed being hung to dry for reuse. Do not reuse plastic bags that are meant for single use only.
|
11/25/2013 | 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: Cold top holding Cucumber sauce, sour cream, hummus, etc. holding food at 51 degrees F. Adjust thermostat, repair, or service cold top to ensure food is held at 41 degrees or below.
Location: Cook line
Equipment: Cold top
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board used on the prep table is scored and soiled on one side. Only use the side free from excessive scoring and soiling.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Cracked and damaged floor tiles observed in the kitchen near the cook line and the prep area. Replace severely damaged tiles.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Gray containers of lentils stored on the floor in the basement. Store containers above the floor at least 6 inches. 2) Box of raw chicken observed stored on the floor in the kitchen. Store all food items at least 6 inches above the floor at all times.
Location: Basement
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Gray containers of lentils stored on the floor in the basement. Store containers above the floor at least 6 inches. 2) Box of raw chicken observed stored on the floor in the kitchen. Store all food items at least 6 inches above the floor at all times.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both sides of the deep fryer observed soiled.
Location: Cook line
Equipment: Deep fryer
- 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: Mold build up observed on the ice machine bin ceiling. Clean and sanitize ice machine bin.
Location: Basement
Equipment: Ice machine
|
07/30/2013 | 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: Cold top holding Cucumber sauce, sour cream, hummus, etc. holding food at 51 degrees F. Adjust thermostat, repair, or service cold top to ensure food is held at 41 degrees or below.
Location: Cook line
Equipment: Cold top
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Cutting board used on the prep table is scored and soiled on one side. Only use the side free from excessive scoring and soiling.
Location: Kitchen (back)
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Cracked and damaged floor tiles observed in the kitchen near the cook line and the prep area. Replace severely damaged tiles.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Gray containers of lentils stored on the floor in the basement. Store containers above the floor at least 6 inches. 2) Box of raw chicken observed stored on the floor in the kitchen. Store all food items at least 6 inches above the floor at all times.
Location: Basement
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Gray containers of lentils stored on the floor in the basement. Store containers above the floor at least 6 inches. 2) Box of raw chicken observed stored on the floor in the kitchen. Store all food items at least 6 inches above the floor at all times.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both sides of the deep fryer observed soiled.
Location: Cook line
Equipment: Deep fryer
- 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: Mold build up observed on the ice machine bin ceiling. Clean and sanitize ice machine bin.
Location: Basement
Equipment: Ice machine
|
07/23/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: THE CO2 TANKS ARE NOT RESTRAINED. PLEASE RESTRAIN CO2 TANKS TO A FIXED STRUCTURE.THE CO2 TANKS ARE RESTRAINED.
- 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: THERE ARE BOTTLES OF CHEMICALS STORED IN BOXES WITH FOOD PRODUCT AND SINGLE SERVICE ITEMS. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR UNDER FOOD, UTENSILS, AND PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Basement
- 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: THE OWNER WENT FROM THE BASEMENT AND MOVING BOXES AROUND BACK TO THE KITCHEN TO WORK AT THE GRILL, AND DID NOT WASH HIS HANDS.OWNER WASHED HANDS AT PROPER TIMES.
- Home prepared food (corrected)
Food from unapproved source(s).
Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
Comments: THERE ARE GRAPE LEAVES, IN A REACH-IN FREEZER IN THE DISH MACHINE AREA, THAT WAS MADE AT OWNERS PRIVATE HOME. PLEASE DISCARD OR RETURN PRODUCT HOME AND DO NOT SELL TO CONSUMERS. ALL FOOD PRODUCT FOR CONSUMERS MUST BE PREPPED AT 5404 COLLEGE ESTABLISHMENT.OWNER STATES ALL FOOD IS PREPARED ON SITE AND NOT AT HIS PERSONAL HOME ANYMORE.
Location: Dish machine area
Equipment: reach in freezer
- 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.
Comments: THERE IS A CONTAINER OF GYRO MEAT FROM 2/6/13 IN THE REACH-IN COOLER NEXT TO THE GRILL. PLEASE DATE MARK.ALL PHF's ARE PROPERLY DATE MARKED.
Location: Kitchen
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: THE FOLLOWING HAVE SANATIZER CONCENTRATION ISSUES:(1) IN-PLACE SANATIZER IS 200 PPM. (2) DISH MACHINE IS ABOUT 30 PPM.PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM. UNTIL PROFESSIONAL REPAIRS DISH MACHINE, PLEASE USE THE 3-BAY TO SANATIZE.BOTH THE DISH MACHINE AND IN-PLACE SANATIZER WERE AT PROPER CONCENTRATIONS.
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE FOLLOWING HAVE SANATIZER CONCENTRATION ISSUES:(1) IN-PLACE SANATIZER IS 200 PPM. (2) DISH MACHINE IS ABOUT 30 PPM.PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM. UNTIL PROFESSIONAL REPAIRS DISH MACHINE, PLEASE USE THE 3-BAY TO SANATIZE.BOTH THE DISH MACHINE AND IN-PLACE SANATIZER WERE AT PROPER CONCENTRATIONS.
Location: Dish machine area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: THE OWNER, WHO IS PREPING FOOD, IS NOT WEARING A HAIR RESTRAINT. PLEASE WEAR A HAIR RESTRAINT WHENEVER PREPING ANY FOOD.THE OWNER WHO IS PREPARING THE FOOD IS WEARING A HAT.
- 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: THERE IS AN EMPLOYEE PURSE STORED ON THE SERVICE COUNTER TOP. PLEASE STORE ALL PERSONAL ITEMS SEPERATE AND/ OR UNDER FOOD, UTENSILS,, AND PREP AREAS.ALL PERSONAL ITEMS ARE STORED PROPERLY.
Location: Service counter
- Unapproved employee eating/smoking area (corrected)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE DRINK STORED ON THE SERVICE COUNTER TOP. PLEASE STORE ALL PERSONAL DRINKS SEPERATE AND /OR BELOW FOOD, UTENSILS, AND PREP AREAS.ALL PERSONAL DRINKS ARE STORED PROPERLY.
Location: Service counter
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THERE IS AN EXCESSIVE AMOUNT OF CLUTTER IN THE BASEMENT (FROM ANOTHER STORE THE OWNER OWNED AND CLOSED). PLEASE ORGANIZE AND DISCARD ITEMS NOT NEEDED FOR 5404 COLLEGE ESTABLISHMENT.THERE IS STILL ALOT OF ITEMS FROM ANOTHER STORE THAT HAS CLOSED, BUT I CAN TELL A HUGE DIFFERENCE FROM THE ROUTINE. THE OWNER HAS BEEN ORGANIZING AND BUILDING SHELVES. IT LOOKS ALOT BETTER.
Location: Basement
- 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: THE MOP IS STORED IN THE MOP BUCKET TO DRY. PLEASE STORE MOP IN A POSITION THAT ALLOW FOR PROPER AIR-DRYING TO TAKE PLACE.THE MOP IS STORED IN A PROPER POSITION TO AIR-DRY.
Location: Back room
- 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: THE WALLS IN THE DISH MACHINE AREA ARE SOILED. PLEASE CLEAN.THE WALLS IN THE DISH MACHINE AREA HAVE BEEN WIPED DOWN.
Location: Dish machine area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES THAT ARE NOT STORED IN A SANATIZER BUCKET. PLEASE STORE ALL WET WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.ALL WET WIPING CLOTHES ARE STORED PROPERLY.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) BASEMENT(2) DISH MACHINE AREAPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Basement
- 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: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) BASEMENT(2) DISH MACHINE AREAPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Dish machine area
- 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.
Comments: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE BLEACH SANATIZER TEST STRIPS.TEST STRIPS HAVE BEEN PROVIDED.
Location: Dish machine area
- 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: THE ICE SCOOP IN BOTH ICE BINS ARE LYING FLAT ON THE ICE (HANDLE TOUCHING ICE). PLEASE CLEAN AND SANATIZE BOTH SCOOPS. PLEASE STORE SCOOPS SO THAT THE HANDLE IS INVERTED NOT TOUCHING THE ICE.THE ICE SCOOPS WERE PLACE IN THE ICE BIN SO THAT THE HANDLE DID NOT TOUCH THE ICE.
Location: Kitchen
Equipment: Ice bin
|
02/14/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: THE CO2 TANKS ARE NOT RESTRAINED. PLEASE RESTRAIN CO2 TANKS TO A FIXED STRUCTURE.
- 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: THERE ARE BOTTLES OF CHEMICALS STORED IN BOXES WITH FOOD PRODUCT AND SINGLE SERVICE ITEMS. PLEASE STORE ALL CHEMICALS SEPERATE AND/OR UNDER FOOD, UTENSILS, AND PREP AREAS.
Location: Basement
- 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: THE OWNER WENT FROM THE BASEMENT AND MOVING BOXES AROUND BACK TO THE KITCHEN TO WORK AT THE GRILL, AND DID NOT WASH HIS HANDS.
- Home prepared food (corrected on site)
Food from unapproved source(s).
Correction: Food prepared in a private home may not be used or offered in a retail food establishment.
Comments: THERE ARE GRAPE LEAVES, IN A REACH-IN FREEZER IN THE DISH MACHINE AREA, THAT WAS MADE AT OWNERS PRIVATE HOME. PLEASE DISCARD OR RETURN PRODUCT HOME AND DO NOT SELL TO CONSUMERS. ALL FOOD PRODUCT FOR CONSUMERS MUST BE PREPPED AT 5404 COLLEGE ESTABLISHMENT.
Location: Dish machine area
Equipment: reach in freezer
- Date marking (corrected on site)
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.
Comments: THERE IS A CONTAINER OF GYRO MEAT FROM 2/6/13 IN THE REACH-IN COOLER NEXT TO THE GRILL. PLEASE DATE MARK.
Location: Kitchen
Equipment: Reach in cooler
- 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: THE FOLLOWING HAVE SANATIZER CONCENTRATION ISSUES:(1) IN-PLACE SANATIZER IS 200 PPM. (2) DISH MACHINE IS ABOUT 30 PPM.PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM. UNTIL PROFESSIONAL REPAIRS DISH MACHINE, PLEASE USE THE 3-BAY TO SANATIZE.
Location: Kitchen
- 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: THE FOLLOWING HAVE SANATIZER CONCENTRATION ISSUES:(1) IN-PLACE SANATIZER IS 200 PPM. (2) DISH MACHINE IS ABOUT 30 PPM.PLEASE MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM. UNTIL PROFESSIONAL REPAIRS DISH MACHINE, PLEASE USE THE 3-BAY TO SANATIZE.
Location: Dish machine area
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: THE OWNER, WHO IS PREPING FOOD, IS NOT WEARING A HAIR RESTRAINT. PLEASE WEAR A HAIR RESTRAINT WHENEVER PREPING ANY FOOD.
- 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: THERE IS AN EMPLOYEE PURSE STORED ON THE SERVICE COUNTER TOP. PLEASE STORE ALL PERSONAL ITEMS SEPERATE AND/ OR UNDER FOOD, UTENSILS,, AND PREP AREAS.
Location: Service counter
- Unapproved employee eating/smoking area (corrected on site)
Unapproved location for designated employee area.
Correction: Area(s) designated for employees to eat, drink and use shall be located so that: (1) food; (2) equipment; (3) linens; and (4) single-service and single-use articles are protected from contamination.
Comments: THERE IS AN EMPLOYEE DRINK STORED ON THE SERVICE COUNTER TOP. PLEASE STORE ALL PERSONAL DRINKS SEPERATE AND /OR BELOW FOOD, UTENSILS, AND PREP AREAS.
Location: Service counter
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: THERE IS AN EXCESSIVE AMOUNT OF CLUTTER IN THE BASEMENT (FROM ANOTHER STORE THE OWNER OWNED AND CLOSED). PLEASE ORGANIZE AND DISCARD ITEMS NOT NEEDED FOR 5404 COLLEGE ESTABLISHMENT.
Location: Basement
- Drying mop(s)
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: THE MOP IS STORED IN THE MOP BUCKET TO DRY. PLEASE STORE MOP IN A POSITION THAT ALLOW FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Back room
- 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: THE WALLS IN THE DISH MACHINE AREA ARE SOILED. PLEASE CLEAN.
Location: Dish machine area
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THERE ARE WET WIPING CLOTHES THAT ARE NOT STORED IN A SANATIZER BUCKET. PLEASE STORE ALL WET WIPING CLOTHES IN A SANATIZER BUCKET OR DISCARD TO DIRTY HAMPER IF SOILED.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) BASEMENT(2) DISH MACHINE AREAPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Basement
- 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: THERE IS FOOD PRODUCT STORED ON THE FLOOR IN THE FOLLOWING AREAS:(1) BASEMENT(2) DISH MACHINE AREAPLEASE STORE ALL FOOD PRODUCT 6 INCHES ABOVE THE FLOOR.
Location: Dish machine area
- 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.
Comments: THERE ARE NO SANATIZER TEST STRIPS. PLEASE PROVIDE BLEACH SANATIZER TEST STRIPS.
Location: Dish machine area
- 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: THE ICE SCOOP IN BOTH ICE BINS ARE LYING FLAT ON THE ICE (HANDLE TOUCHING ICE). PLEASE CLEAN AND SANATIZE BOTH SCOOPS. PLEASE STORE SCOOPS SO THAT THE HANDLE IS INVERTED NOT TOUCHING THE ICE.
Location: Kitchen
Equipment: Ice bin
|
02/07/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises -2 PROPANE TANKS IN BASEMENT.
Correction: REMOVE PROPANE TANKS.
- 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.
Location: Cook line
Equipment: Make table cooler
- 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. MOST RECENT TAG SAYS DUE TO BE CLEANED OCT 2011.
- 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. CLEAN THE CEILING VENT ABOVE BACK DOORWAY OF KITCHEN; FLOOR BENEATH FRYERS.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING MEAT WITH LID ON - REMOVE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. 9/14 COOLER REPLACED.
Location: Cook line
Equipment: Make table cooler
- 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.
Location: Cook line
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PIPE DISCONNECTED IN DISHMACHINE AREA.
Location: Kitchen (back)
Equipment: Dishmachine
|
09/14/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises -2 PROPANE TANKS IN BASEMENT.
Correction: REMOVE PROPANE TANKS.
- 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.
Location: Cook line
Equipment: Make table cooler
- 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. MOST RECENT TAG SAYS DUE TO BE CLEANED OCT 2011.
- 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. CLEAN THE CEILING VENT ABOVE BACK DOORWAY OF KITCHEN; FLOOR BENEATH FRYERS.
Location: Kitchen (back)
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING MEAT WITH LID ON - REMOVE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. FOOD AT IMPROPER TEMPERATURE. DO NOT STORE FOOD INSIDE OR ON TOP. REPAIR UNIT TO HOLD FOOD AT 41 AND BELOW.
Location: Cook line
Equipment: Make table cooler
- 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.
Location: Cook line
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PIPE DISCONNECTED IN DISHMACHINE AREA.
Location: Kitchen (back)
Equipment: Dishmachine
|
09/07/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises -2 PROPANE TANKS IN BASEMENT.
Correction: REMOVE PROPANE TANKS.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. FOOD REMOVED FROM COOLER.
Location: Cook line
Equipment: Make table cooler
- 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. MOST RECENT TAG SAYS DUE TO BE CLEANED OCT 2011.
- 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. CLEAN THE CEILING VENT ABOVE BACK DOORWAY OF KITCHEN; FLOOR BENEATH FRYERS.
Location: Kitchen (back)
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. COOLING MEAT WITH LID ON - REMOVE.
Location: Cook line
Equipment: Make table cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. FOOD AT IMPROPER TEMPERATURE. DO NOT STORE FOOD INSIDE OR ON TOP. REPAIR UNIT TO HOLD FOOD AT 41 AND BELOW.
Location: Cook line
Equipment: Make table cooler
- 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.
Location: Cook line
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. PIPE DISCONNECTED IN DISHMACHINE AREA.
Location: Kitchen (back)
Equipment: Dishmachine
|
08/29/2012 | Routine |
| No violation noted during this evaluation. | 06/14/2012 | Non-Illness Complaint |
- 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. EGGS STORED ABOVE OTHER FOOD.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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. 3/30 OWNER STATES THAT COMPANY CLEANED HOOD LAST WEEK/DID NOT PUT UP TAG.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Dish machine area
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DEFROST CHEST FREEZER.
Equipment: Chest freezer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HANDLE FOR HOT WATER IN DISREPAIR/MISSING.
Equipment: 3-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
03/30/2012 | Recheck |
- 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. EGGS STORED ABOVE OTHER FOOD.
Location: Kitchen (back)
Equipment: Reach in cooler (2 door)
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- 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.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Location: Dish machine area
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DEFROST CHEST FREEZER.
Equipment: Chest freezer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Cook line
Equipment: Deep fryer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HANDLE FOR HOT WATER IN DISREPAIR/MISSING.
Equipment: 3-bay
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
|
03/22/2012 | Routine |
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap too samllREPEAT VIOLATIONreplace with 40 pound minimum by follow up to deter citation
Location: Three bay area
|
02/28/2012 | Pre-Licensing Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Grease trap too samllREPEAT VIOLATIONreplace with 40 pound minimum by follow up to deter citation
Location: Three bay area
|
02/20/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about SAM'S GYROS, 5404 N COLLEGE AVE, Indianapolis, IN »