- 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.
Location: Kitchen (back)
Equipment: Hand sink
- Lighting intensity (corrected on site)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHT WHERE OUT AT INTERIOR OF KITCHEN HOOD SYSTEM.
Location: Kitchen
- Dumpster lids open
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 DETAILED CLEANING AND SANITIZING OF KITCHEN INTERIOR HOOD SYSTEM.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF SALES FLOOR FLOORS; ESPECIALLY UNDERNEATH STORE SHELVING.
Location: Sales floor
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR DAMAGED/LOOSE WALK-IN-COOLER DOOR SWEEP WHERE NEEDED.
Location: Walk-in cooler
- 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 INTERIOR CABINETS/SURFACES/SHELVING WHERE NEEDED AT SALES FLOOR FOOD & BEVERAGE ISLAND STATIONS. ALSO CLEAN AND SANITIZE IN BETWEEN SODA MACHINE, AROUND AND UNDERNEATH MACHINES, ETC.2) CLEAN, SANITIZE AND ORGANIZE BACK DRY STORAGE ROOM.3) DEFROST,CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZER.
Location: Sales floor
- 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 INTERIOR CABINETS/SURFACES/SHELVING WHERE NEEDED AT SALES FLOOR FOOD & BEVERAGE ISLAND STATIONS. ALSO CLEAN AND SANITIZE IN BETWEEN SODA MACHINE, AROUND AND UNDERNEATH MACHINES, ETC.2) CLEAN, SANITIZE AND ORGANIZE BACK DRY STORAGE ROOM.3) DEFROST,CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZER.
Location: Back room
- 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 INTERIOR CABINETS/SURFACES/SHELVING WHERE NEEDED AT SALES FLOOR FOOD & BEVERAGE ISLAND STATIONS. ALSO CLEAN AND SANITIZE IN BETWEEN SODA MACHINE, AROUND AND UNDERNEATH MACHINES, ETC.2) CLEAN, SANITIZE AND ORGANIZE BACK DRY STORAGE ROOM.3) DEFROST,CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZER.
Location: Dry storage
- 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 INTERIOR CABINETS/SURFACES/SHELVING WHERE NEEDED AT SALES FLOOR FOOD & BEVERAGE ISLAND STATIONS. ALSO CLEAN AND SANITIZE IN BETWEEN SODA MACHINE, AROUND AND UNDERNEATH MACHINES, ETC.2) CLEAN, SANITIZE AND ORGANIZE BACK DRY STORAGE ROOM.3) DEFROST,CLEAN AND SANITIZE SALES FLOOR ICE CREAM FREEZER.
Location: Sales floor
Equipment: Ice cream freezer
|
02/10/2014 | Routine |
- Three bay sanitizing temperature (corrected)
Sanitizing water temperature at manual warewashing sink less than 170 F.
Correction: If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 170 degrees F or above.
Comments: MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW; USE COOL LUKEWARM WATER.
Location: Kitchen (back)
Equipment: 3-bay
- 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: TRUE REFRIGERATION UNIT AT PIZZA PREP LOCATION AT 55 F--REPAIR AND REMOVE ALL FOODS OUT OF UNIT AND STORE AT ALTERNATE REFRIGERATION UNIT OF 41 F OR BELOW.
Location: Kitchen (back)
Equipment: True cooler
- 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: TOBACCO, EMPLOYEE OPEN DRINKS AND PERSONAL DRINKS STORE IN TRUE REFRIGERATION UNIT AT PIZZA PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
Equipment: True cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT TRUE FREEZER UNITS AND SALES FLOOR TRUE COOLER BY WALK-IN-COOLER ENTRANCE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (front)
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 ALL ESTABLISHMENT TRUE FREEZER UNITS AND SALES FLOOR TRUE COOLER BY WALK-IN-COOLER ENTRANCE (INTERIOR AND EXTERIOR SURFACES).
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 ALL ESTABLISHMENT TRUE FREEZER UNITS AND SALES FLOOR TRUE COOLER BY WALK-IN-COOLER ENTRANCE (INTERIOR AND EXTERIOR SURFACES).
Location: Sales floor
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 ALL ESTABLISHMENT TRUE FREEZER UNITS AND SALES FLOOR TRUE COOLER BY WALK-IN-COOLER ENTRANCE (INTERIOR AND EXTERIOR SURFACES).
Location: Sales floor
Equipment: True cooler
- 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.
Location: Kitchen (front)
Equipment: Microwave oven
- 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: SEVERAL BROOMS STORED IN FRONT OF BACK KITCHEN HANDSINK--REMOVE.
Location: Kitchen (back)
Equipment: Hand sink
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Dumpster lids open
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 KITCHEN PIZZA PREP LOCATION INTERIOR HOOD SYSTEM DUCTS AND CEILING TILES.
Location: Kitchen (front)
- 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 KITCHEN FLOORS AND SALES FLOOR FLOORS AT CASHIER FLOORS UNDER CHIP STORAGE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND SALES FLOOR FLOORS AT CASHIER FLOORS UNDER CHIP STORAGE.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND SALES FLOOR FLOORS AT CASHIER FLOORS UNDER CHIP STORAGE.
Location: Kitchen (back)
- Three bay wash temperature (corrected)
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED CHIP STORAGE SHELVING LOCATED AT SALES FLOOR IN FRONT OF CASHIER LOCATION.-SOILED SALES FLOOR BEVERAGE SELF-SERVING STATIONS SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES. ENSURE PROPER CLEANING/SANITIZING UNDER, BEHIND AND IN BETWEEN ALL BEVERAGE MACHINES.-SOILED PIZZA PREP LOCATION INTERIOR CABINETS AND SHELVING SURFACES.-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Sales floor
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 SANTIIZING OF THE FOLLOWING:-SOILED CHIP STORAGE SHELVING LOCATED AT SALES FLOOR IN FRONT OF CASHIER LOCATION.-SOILED SALES FLOOR BEVERAGE SELF-SERVING STATIONS SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES. ENSURE PROPER CLEANING/SANITIZING UNDER, BEHIND AND IN BETWEEN ALL BEVERAGE MACHINES.-SOILED PIZZA PREP LOCATION INTERIOR CABINETS AND SHELVING SURFACES.-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED CHIP STORAGE SHELVING LOCATED AT SALES FLOOR IN FRONT OF CASHIER LOCATION.-SOILED SALES FLOOR BEVERAGE SELF-SERVING STATIONS SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES. ENSURE PROPER CLEANING/SANITIZING UNDER, BEHIND AND IN BETWEEN ALL BEVERAGE MACHINES.-SOILED PIZZA PREP LOCATION INTERIOR CABINETS AND SHELVING SURFACES.-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen (front)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED CHIP STORAGE SHELVING LOCATED AT SALES FLOOR IN FRONT OF CASHIER LOCATION.-SOILED SALES FLOOR BEVERAGE SELF-SERVING STATIONS SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES. ENSURE PROPER CLEANING/SANITIZING UNDER, BEHIND AND IN BETWEEN ALL BEVERAGE MACHINES.-SOILED PIZZA PREP LOCATION INTERIOR CABINETS AND SHELVING SURFACES.-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Improper rinsing of utensil(s) and equipment (corrected)
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: MAINTAIN RINSE WATER TEMPERATURE AT 110 F.
Location: Kitchen (back)
Equipment: 3-bay
|
05/10/2013 | Recheck |
- Three bay sanitizing temperature
Sanitizing water temperature at manual warewashing sink less than 170 F.
Correction: If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 170 degrees F or above.
Comments: MAINTAIN WATER TEMPERATURE AT 75 F OR BELOW; USE COOL LUKEWARM WATER.
Location: Kitchen (back)
Equipment: 3-bay
- 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: TRUE REFRIGERATION UNIT AT PIZZA PREP LOCATION AT 55 F--REPAIR AND REMOVE ALL FOODS OUT OF UNIT AND STORE AT ALTERNATE REFRIGERATION UNIT OF 41 F OR BELOW.
Location: Kitchen (back)
Equipment: True cooler
- 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: TOBACCO, EMPLOYEE OPEN DRINKS AND PERSONAL DRINKS STORE IN TRUE REFRIGERATION UNIT AT PIZZA PREP LOCATION--DISCONTINUE THIS BEHAVIOR.
Location: Kitchen (front)
Equipment: True cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL ESTABLISHMENT TRUE FREEZER UNITS AND SALES FLOOR TRUE COOLER BY WALK-IN-COOLER ENTRANCE (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen (front)
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 ALL ESTABLISHMENT TRUE FREEZER UNITS AND SALES FLOOR TRUE COOLER BY WALK-IN-COOLER ENTRANCE (INTERIOR AND EXTERIOR SURFACES).
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 ALL ESTABLISHMENT TRUE FREEZER UNITS AND SALES FLOOR TRUE COOLER BY WALK-IN-COOLER ENTRANCE (INTERIOR AND EXTERIOR SURFACES).
Location: Sales floor
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 ALL ESTABLISHMENT TRUE FREEZER UNITS AND SALES FLOOR TRUE COOLER BY WALK-IN-COOLER ENTRANCE (INTERIOR AND EXTERIOR SURFACES).
Location: Sales floor
Equipment: True cooler
- 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.
Location: Kitchen (front)
Equipment: Microwave oven
- 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: SEVERAL BROOMS STORED IN FRONT OF BACK KITCHEN HANDSINK--REMOVE.
Location: Kitchen (back)
Equipment: Hand sink
- Dumpster lids open
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 KITCHEN PIZZA PREP LOCATION INTERIOR HOOD SYSTEM DUCTS AND CEILING TILES.
Location: Kitchen (front)
- 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 KITCHEN FLOORS AND SALES FLOOR FLOORS AT CASHIER FLOORS UNDER CHIP STORAGE.
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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND SALES FLOOR FLOORS AT CASHIER FLOORS UNDER CHIP STORAGE.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN FLOORS AND SALES FLOOR FLOORS AT CASHIER FLOORS UNDER CHIP STORAGE.
Location: Kitchen (back)
- Three bay wash temperature
Wash solution temperature of manual warewashing sink is less than 110 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 degrees F.
Location: Kitchen (back)
Equipment: 3-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED CHIP STORAGE SHELVING LOCATED AT SALES FLOOR IN FRONT OF CASHIER LOCATION.-SOILED SALES FLOOR BEVERAGE SELF-SERVING STATIONS SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES. ENSURE PROPER CLEANING/SANITIZING UNDER, BEHIND AND IN BETWEEN ALL BEVERAGE MACHINES.-SOILED PIZZA PREP LOCATION INTERIOR CABINETS AND SHELVING SURFACES.-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Sales floor
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 SANTIIZING OF THE FOLLOWING:-SOILED CHIP STORAGE SHELVING LOCATED AT SALES FLOOR IN FRONT OF CASHIER LOCATION.-SOILED SALES FLOOR BEVERAGE SELF-SERVING STATIONS SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES. ENSURE PROPER CLEANING/SANITIZING UNDER, BEHIND AND IN BETWEEN ALL BEVERAGE MACHINES.-SOILED PIZZA PREP LOCATION INTERIOR CABINETS AND SHELVING SURFACES.-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED CHIP STORAGE SHELVING LOCATED AT SALES FLOOR IN FRONT OF CASHIER LOCATION.-SOILED SALES FLOOR BEVERAGE SELF-SERVING STATIONS SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES. ENSURE PROPER CLEANING/SANITIZING UNDER, BEHIND AND IN BETWEEN ALL BEVERAGE MACHINES.-SOILED PIZZA PREP LOCATION INTERIOR CABINETS AND SHELVING SURFACES.-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Kitchen (front)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANTIIZING OF THE FOLLOWING:-SOILED CHIP STORAGE SHELVING LOCATED AT SALES FLOOR IN FRONT OF CASHIER LOCATION.-SOILED SALES FLOOR BEVERAGE SELF-SERVING STATIONS SHELVING, COUNTER-TOPS AND INTERIOR CABINET SURFACES. ENSURE PROPER CLEANING/SANITIZING UNDER, BEHIND AND IN BETWEEN ALL BEVERAGE MACHINES.-SOILED PIZZA PREP LOCATION INTERIOR CABINETS AND SHELVING SURFACES.-SOILED WALK-IN-COOLER SHELVING WHERE NEEDED.
Location: Walk-in cooler
- Improper rinsing of utensil(s) and equipment
Washed utensil(s) and/or equipment not properly rinsed.
Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
Comments: MAINTAIN RINSE WATER TEMPERATURE AT 110 F.
Location: Kitchen (back)
Equipment: 3-bay
|
05/03/2013 | Routine |
- 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: MOPS ARE BEING STORED IN BACK ROOM:(1) IN THE MOP BUCKET(2) ON THE FLOORPLEASE STORE MOPS IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYINNG TOTAKE PLACE.
Location: Back room
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: A BOTTLE OF WATER USED TO FILL THE PIZZA WARMING UNIT TO KEEP THE HUMIDITY LEVEL UP IS NOT LABELED. PLEASE LABEL BOTTLE WATER ONLY.
Location: Prep area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: LIDS ON THE DUMPSTER ARE OPEN. PLEASE KEEP LIDS CLOSED AT ALL TIMES.
Location: Dumpster area
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE WOMEN'S RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A COVERED TRASH CAN.
Location: Womens restroom
|
11/28/2012 | 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: TORNADOS REHEATED TO 165 F AND PUT BACK ON ROLLERS. TORNADOS HAVE BEEN THERE ABOUT 30-45 MIN ACCORDING TO MGR
Location: Sales floor
Equipment: Warming drawers
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
07/06/2012 | 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: TORNADOS REHEATED TO 165 F AND PUT BACK ON ROLLERS. TORNADOS HAVE BEEN THERE ABOUT 30-45 MIN ACCORDING TO MGR
Location: Sales floor
Equipment: Warming drawers
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
07/05/2012 | 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: TORNADOS REHEATED TO 165 F AND PUT BACK ON ROLLERS. TORNADOS HAVE BEEN THERE ABOUT 30-45 MIN ACCORDING TO MGR
Location: Sales floor
Equipment: Warming drawers
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
|
07/02/2012 | 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: TORNADOS REHEATED TO 165 F AND PUT BACK ON ROLLERS. TORNADOS HAVE BEEN THERE ABOUT 30-45 MIN ACCORDING TO MGR
Location: Sales floor
Equipment: Warming drawers
- 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
|
06/29/2012 | Routine |
- 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: SEVERAL CHEMICAL SPRAY BOTTLES HANGING ON PIZZA PREP LOCATION HANDSINK--DISCONTINUE.
Location: Prep area
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: NO SANITIZER PRESENT AT ESTABLISHMENT.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND USE TEST STRIPS.IF YOU USE CHLORINE MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM.ALSO ENSURE THAT IN-PLACE SANITIZER IS PROVIDED FOR PIZZA PREP AREA DURING OPERATION HOURS (EX. SPRAY BOTTLE OR SANITIZER BUCKET).MAINTAIN AT PROPER CONCENTRATION FOR PARTICULAR SANITIZER.
Location: Kitchen (back)
Equipment: 3-bay
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND USE TEST STRIPS.IF YOU USE CHLORINE MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM.ALSO ENSURE THAT IN-PLACE SANITIZER IS PROVIDED FOR PIZZA PREP AREA DURING OPERATION HOURS (EX. SPRAY BOTTLE OR SANITIZER BUCKET).MAINTAIN AT PROPER CONCENTRATION FOR PARTICULAR SANITIZER.
Location: Prep 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.
- 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: HAVE ALL FIRE-EXTINGUISHERS SERVICED AND TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
- 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.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT BEVERAGE MACHINES WHERE LEAKING (EX. SODA MACHINE AND CAPPUCCINO STATIONS).
Location: Sales floor
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST BE PROTECTED (EX. INDIVIDUALLY WRAPPED) PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FROM EMPLOYEES, CUSTOMERS, AND/OR ENVIRONMENT.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Kitchen (back)
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Prep area
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Prep area
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Sales floor
Equipment: Microwave oven
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Sales floor
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- 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 EXTERIOR ROUTINE CLEANING AND SANITIZING OF SALES FLOOR SODA MACHINES AND ATTACHED ICE DISPENSERS SURFACES.
Location: Sales floor
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.
Comments: REPAIR LEAKS AT PIPING UNDERNEATH AT BACK KITCHEN 3-BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
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12/19/2011 | Recheck |
- 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: SEVERAL CHEMICAL SPRAY BOTTLES HANGING ON PIZZA PREP LOCATION HANDSINK--DISCONTINUE.
Location: Prep area
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: NO SANITIZER PRESENT AT ESTABLISHMENT.
Location: Kitchen
Equipment: 3-bay
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND USE TEST STRIPS.IF YOU USE CHLORINE MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM.ALSO ENSURE THAT IN-PLACE SANITIZER IS PROVIDED FOR PIZZA PREP AREA DURING OPERATION HOURS (EX. SPRAY BOTTLE OR SANITIZER BUCKET).MAINTAIN AT PROPER CONCENTRATION FOR PARTICULAR SANITIZER.
Location: Kitchen (back)
Equipment: 3-bay
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER AT 3-BAY SINK BELOW 200 PPM FOR QUAT; MAINTAIN AT 200 PPM FOR QUAT AND USE TEST STRIPS.IF YOU USE CHLORINE MAINTAIN SANITIZER CONCENTRATION AT 50 - 100 PPM.ALSO ENSURE THAT IN-PLACE SANITIZER IS PROVIDED FOR PIZZA PREP AREA DURING OPERATION HOURS (EX. SPRAY BOTTLE OR SANITIZER BUCKET).MAINTAIN AT PROPER CONCENTRATION FOR PARTICULAR SANITIZER.
Location: Prep area
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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: HAVE ALL FIRE-EXTINGUISHERS SERVICED AND TAGGED PROPERLY BY PROFESSIONAL SERVICE PROVIDER.
- 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.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Location: Mens restroom
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REPAIR LEAKS AT BEVERAGE MACHINES WHERE LEAKING (EX. SODA MACHINE AND CAPPUCCINO STATIONS).
Location: Sales floor
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: FRUITS WITH EDIBLE SKIN SUCH AS APPLES MUST BE PROTECTED (EX. INDIVIDUALLY WRAPPED) PROPERLY FROM POTENTIAL CROSS-CONTAMINATION FROM EMPLOYEES, CUSTOMERS, AND/OR ENVIRONMENT.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Kitchen (back)
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Prep area
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Prep area
Equipment: ---------------- Freezers ---------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Sales floor
Equipment: Microwave oven
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Sales floor
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Sales floor
Equipment: ----------------- Coolers ----------------
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN AND SANITIZE THE FOLLOWING ROUTINELY:-SOILED INTERIOR AND EXTERIOR SURFACES OF TRUE REFRIGERATION AND FREEZER UNITS AT BACK KITCHEN, PIZZA PREP, AND SALES FLOOR LOCATIONS (INCLUDING DOOR GASKETS/SEALS AND DOOR FRAME SURFACES).-SOILED INTERIOR SURFACES OF MICROWAVE AT SALES FLOOR.-SOILED INTERIOR CABINETS/SHELVING AT BEVERAGE/FOOD STATION ISLANDS WHERE NEEDED.
Location: Sales floor
Equipment: ---------------- Freezers ---------------
- 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 EXTERIOR ROUTINE CLEANING AND SANITIZING OF SALES FLOOR SODA MACHINES AND ATTACHED ICE DISPENSERS SURFACES.
Location: Sales floor
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.
Comments: REPAIR LEAKS AT PIPING UNDERNEATH AT BACK KITCHEN 3-BAY SINK.
Location: Kitchen (back)
Equipment: 3-bay
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12/14/2011 | Routine |
Restaurant representatives - add corrected or new information about SPEEDWAY #1018, 5259 W 10TH ST, Speedway, IN »