- 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: EMPLOYEES DRINKING FROM CUPS WITHOUT LIDS AND STRAWS IN FOOD PREP AREAS.ENSURE ALL EMPLOYEE BEVERAGE CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREA.
Location: Prep area
- 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: PURSE AND JACKET STORED ON DRY STORAGE SHELF WITH SINGLE USE LIDS, CUPS, CARTONS, ETC...STORE PERSONAL ITEMS IN A DESIGNATED AREA AWAY FROM FOOD RELATED ITEMS.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CALCIUM AND LIME BUILD UP ON SERVICE COUNTER HAND SINK BASIN AND FIXTURES.DELIME HAND SINK TO REMOVE BUILD UP.
Location: Service counter
Equipment: Hand sink
- 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: FROZEN DRINK GASKET RINGS SOILED WITH BUILD UP LOCATED ON MACHINE AT CUTOMER SERVICE COUNTER.PROVIDE SERVICE TO HAVE GASKETS CLEANED AND SANITIZED.
Location: Service counter
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04/02/2014 | 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 CUPS CONTAINING WATER, SODA, ETC... WERE STORED ABOVE COUNTER TOPS AND PREP AREAS WITHOUT LIDS AND STRAWS.ALL EMPLOYEE DRINK CUPS SHOULD BE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAs.
Location: Prep area
- 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: QUAT SANITIZING SOLUTION CONCENTRATION IN BUCKETS MEASURED LESS THAN 100 PPM.MAINTAIN SOLUTION AT 200 PPM. CHANGE BUCKETS EVERY 2 TO 3 HOURS.
Location: Prep area
- 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: QUAT SANITIZING SOLUTION CONCENTRATION IN BUCKETS MEASURED LESS THAN 100 PPM.MAINTAIN SOLUTION AT 200 PPM. CHANGE BUCKETS EVERY 2 TO 3 HOURS.
Location: Service counter
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09/23/2013 | Routine |
- 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: BOTTLE OF OVEN CLEANER STORED ABOVE 1 BAY PREP SINK.STORE ALL TOXIC CLEANING PRODUCTS IN A DESIGNATED TO PREVENT CONTAMINATION OF FOOD AND/OR EQUIPMENT.
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: SANITIZING SOLUTION AT THREE COMPARTMENT SINK TOO WARM (87 DEGREES F). MAINTAIN SANITIZING SOLUTION AT 75 DEGREES F ACCORDING TO MANUFACTURER INSTRUCTIONS.
Location: Kitchen
Equipment: 3-bay
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03/06/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BLADE ON KNIFE SOILED WITH DRIED FOOD RESIDUE AND STORED ON MAGNETIC STRIP SOILED WITH BUILD UPAS WELL. ENSURE MAGNETIC STRIP IS MAINTAINED IN A CLEAN AND SANITARY CONDITION. FURTHERMORE, ENSURE ONLY CLEANED AND SANITZED KNIVES ARE STORED ON STRIP TO PREVENT CROSS CONTAMINATION.
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: GASKET RINGS ON THE ICEE MACHINE SOILED WITH BUILD UP. PROVIDE SERVICE TO HAVE SEALS CLEANED AND SANITZED THOROUGHLY.
Location: Service counter
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10/02/2012 | Routine |
- 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: MEATBALLS STORED ON STEAM TABLE HOLDING AT 121 DEGREES F. MAINTAIN HOT FOODS AT THE PROPER TEMPERATURE OF 135 DEGREES F OR HIGHER.
Location: Cook line
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZING SOLUTION MAINTAINING LESS THAN 100 PPM QUAT IN BUCKETS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 200 PPM QUAT.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REMOVE BUILD UP ON SURFACE OF THREE COMPARTMENT SINK.
Location: Kitchen
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03/17/2012 | Routine |
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: PROOF OF CERTIFIED FOOD HANDLER NOT AVAILABLE. PROVIDE AT LEAST ONE CERTIFIED FOOD HANDLER WORKING AT THIS ESTABLISHMENT. FAX COPY OF CERTIFICATE TO 221-3070 ATTN; BONITA
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12/20/2011 | Recheck |
Restaurant representatives - add corrected or new information about SUBWAY #45112, 10735 PENDLETON PIKE, Lawrence, IN »