- 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: BLEACH SANITIZER LOW, MADE A NEW SANITIZER DURING INSPECTION
Location: Kitchen
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10/30/2014 | Routine |
- 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: EMPLOYEE DRINKS AND OPEN EMPLOYEE DRINK (PEPSI CAN) STORED ON FRONT SERVING LINE--REMOVE AND DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST CONTAIN AT LID WITH A STRAW AND STORED OFF SERVING LINE AND AWAY FROM FOOD AND UTENSILS.
Location: Service counter
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET BELOW 50 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FANGUARDS.
Location: Walk-in cooler
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02/06/2014 | Routine |
- 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 (back)
Equipment: Can opener
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: ENSURE ALL FANS ARE CLEANED PROPERLY BEFORE USE IN KITCHEN.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN ICE MACHIEN INTERIOR AND EXTERIOR SURFACES (EX. DOOR).
Location: Kitchen (back)
Equipment: Ice machine
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08/19/2013 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER BUCKET FOR QUAT EXCEEDING 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Dining room
- 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: DO NOT STORE EMPLOYEE PERESONAL ITEMS (EX. JACKETS) ON DRY STORAGE 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:-INTERIOR CABINET SURFACES AND SHELVING AT BACK KITCHEN.-SOILED EXTERIOR VENTS OF OFFICE STORAGE ICE CREAM FREEZER.
Location: Kitchen (back)
Equipment: Metal shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF THE FOLLOWING:-INTERIOR CABINET SURFACES AND SHELVING AT BACK KITCHEN.-SOILED EXTERIOR VENTS OF OFFICE STORAGE ICE CREAM FREEZER.
Location: Dry storage
Equipment: Ice cream freezer
- 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 FAUCET HEAD WHEN WATER IS RUNNING AT KITCHEN 2-BAY SINK LOCATED BY KITCHEN HANDSINK.
Location: Kitchen
Equipment: 2-bay
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Emp restroom
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01/16/2013 | Routine |
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-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: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
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: STORED FOOD IN FOOD-GRADE CONTAINERS ONLY; DISCONTINUE THE USE OF NON-FOOD GRADE FOOD CONTAINER STORAGE (EX. STERLITE).
Location: Walk-in cooler
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- 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 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 CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Walk-in 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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Dish machine 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 CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SCHOOL MUST CONSIDER PURCHASING A NEW DISHMACHINE DUE TO REPEAT VIOLATIONS AND PROBLEMS WITH CURRENT DISHMACHINE THAT IS NOT FUNCTIONING CURRENTLY. PROVIDE PLAN OF ACTION BY RECHECK INSPECTION DATE ON DISHMACHINE UPGRADE.
Location: Dish machine area
Equipment: Dishmachine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM.
Location: Dry storage
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
|
08/31/2012 | Recheck |
- 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.
Location: Walk-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: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
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: STORED FOOD IN FOOD-GRADE CONTAINERS ONLY; DISCONTINUE THE USE OF NON-FOOD GRADE FOOD CONTAINER STORAGE (EX. STERLITE).
Location: Walk-in cooler
- Jewelry prohibition (corrected)
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- 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 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 CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Walk-in 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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Dish machine 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 CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SCHOOL MUST CONSIDER PURCHASING A NEW DISHMACHINE DUE TO REPEAT VIOLATIONS AND PROBLEMS WITH CURRENT DISHMACHINE THAT IS NOT FUNCTIONING CURRENTLY. PROVIDE PLAN OF ACTION BY RECHECK INSPECTION DATE ON DISHMACHINE UPGRADE.
Location: Dish machine area
Equipment: Dishmachine
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM.
Location: Dry storage
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
|
08/24/2012 | Recheck |
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Location: Walk-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: IN-PLACE SANITIZER BUCKET AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM FOR CHLORINE AND CHANGE SANITIZER BUCKETS AT LEAST EVERY 2 HOURS.
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: STORED FOOD IN FOOD-GRADE CONTAINERS ONLY; DISCONTINUE THE USE OF NON-FOOD GRADE FOOD CONTAINER STORAGE (EX. STERLITE).
Location: Walk-in cooler
- Jewelry prohibition
Employee wearing excessive jewelry.
Correction: While preparing food, employees shall not wear jewelry on their hand(s) or arm(s) except a plain band.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- 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 CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Walk-in 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.
Comments: IMPROVE ROUTINE CLEANING AND SANITIZING OF CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Dish machine 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 CEILING VENTS/TILES AT ABOVE LOCATIONS WHERE NEEDED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SCHOOL MUST CONSIDER PURCHASING A NEW DISHMACHINE DUE TO REPEAT VIOLATIONS AND PROBLEMS WITH CURRENT DISHMACHINE THAT IS NOT FUNCTIONING CURRENTLY. PROVIDE PLAN OF ACTION BY RECHECK INSPECTION DATE ON DISHMACHINE UPGRADE.
Location: Dish machine area
Equipment: Dishmachine
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS FOR EXPOSED LIGHT BULBS AT DRY STORAGE ROOM.
Location: Dry storage
- 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: PROVIDE CHEMICAL SANITIZER TEST STRIPS FOR QUAT AND CHLORINE.
Location: Kitchen
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08/16/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Bleach sanitizer too strong over 200 ppm. 100 ppm is the proper concentration
Location: Kitchen
- 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: Chlorine test strips
Location: Kitchen
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03/06/2012 | Routine |
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