- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NON FUCTIONING LOCATED NEXT TO SODA MACHINE AT SERVICE COUNTER.PROVIDE REPAIR.
Location: Kitchen
Equipment: Hand sink
- 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: WALLS SOILED INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Walk-in cooler
|
03/10/2014 | Recheck |
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: HAND SINK NON FUCTIONING LOCATED NEXT TO SODA MACHINE AT SERVICE COUNTER.PROVIDE REPAIR.
Location: Kitchen
Equipment: Hand sink
- 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: WALLS SOILED INSIDE WALK IN COOLER.CLEAN THOROUGHLY.
Location: Walk-in cooler
|
03/03/2014 | Routine |
- 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: HEAVY MOLD AND SLIME BUILD UP ON SURFACES OF DISPENSERS LOCATED ON FROZEN DRINK MACHINE LOCATED AT SERVICE COUNTER. HEAVY MOLD GROWTH OF SURFACE OF ICE DISPENSER LOCATED ON SODA MACHINE IN DRIVE THRU AND DINING ROOM. NOZZLES AREAS HEAVILY SOILED AS WELL.CLEAN BEVERAGE EQUIPMENT ON A REGULAR BASIS TO PREVENT MOLD GROWTH.
Location: Service counter
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH STORED IN MOP SINK. BOXES, TRASH CANS OVER FLOWING IN BACK KITCHEN AREA.TRASH SHOULD BE REMOVED FROM ESTABLISHMENT IN A TIMELY MANNER. NO TRASH SHOULD BE PUT IN THE MOP SINK.
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: 1. BUILD UP, TRASH, AND FOOD DEBRIS ON FLOOR LOCATED UNDER SERVICE COUNTER, IN DRIVE THRU, BELOW DEEP FRYERS, STORAGE SHELVING, ETC.....FLOOR DRAINS STUFFED WITH TRASH AND FOOD.REMOVE HEAVY BUILD UP, TRASH AND DEBRIS ON FLOORS, DRAINS AND WALLS AND CLEAN ON A DAILY BASIS TO PREVENT BUILD UP.2. WALLS SPLATTERED WITH DRIED FOOD RESIDUE IN PREP AREAS AND BEHIND THREE COMPARTMENT SINK. CLEAN THOROUGHLY
Location: Second 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: 1. BUILD UP, TRASH, AND FOOD DEBRIS ON FLOOR LOCATED UNDER SERVICE COUNTER, IN DRIVE THRU, BELOW DEEP FRYERS, STORAGE SHELVING, ETC.....FLOOR DRAINS STUFFED WITH TRASH AND FOOD.REMOVE HEAVY BUILD UP, TRASH AND DEBRIS ON FLOORS, DRAINS AND WALLS AND CLEAN ON A DAILY BASIS TO PREVENT BUILD UP.2. WALLS SPLATTERED WITH DRIED FOOD RESIDUE IN PREP AREAS AND BEHIND THREE COMPARTMENT SINK. CLEAN THOROUGHLY
Location: Prep area
- 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: 1. BUILD UP, TRASH, AND FOOD DEBRIS ON FLOOR LOCATED UNDER SERVICE COUNTER, IN DRIVE THRU, BELOW DEEP FRYERS, STORAGE SHELVING, ETC.....FLOOR DRAINS STUFFED WITH TRASH AND FOOD.REMOVE HEAVY BUILD UP, TRASH AND DEBRIS ON FLOORS, DRAINS AND WALLS AND CLEAN ON A DAILY BASIS TO PREVENT BUILD UP.2. WALLS SPLATTERED WITH DRIED FOOD RESIDUE IN PREP AREAS AND BEHIND THREE COMPARTMENT SINK. CLEAN THOROUGHLY
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON BASKETS CHIPPING CONTAINING UTENSILS AND LIDS ABOVE THREE COMPARTMENT SINK AND SURFACE ON STORAGE SHELF CONTAINING BOXED CHEESE SAUCE NEAR DEEP FRYERS.RESURFACE OR REPLACE SHELVING.RECHECK: VIOLATION NOT CORRECTED. PROVIDE CORRECTION BY NEXT INSPECTION.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON BASKETS CHIPPING CONTAINING UTENSILS AND LIDS ABOVE THREE COMPARTMENT SINK AND SURFACE ON STORAGE SHELF CONTAINING BOXED CHEESE SAUCE NEAR DEEP FRYERS.RESURFACE OR REPLACE SHELVING.RECHECK: VIOLATION NOT CORRECTED. PROVIDE CORRECTION BY NEXT INSPECTION.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED ON REACH IN COOLER DOORS LOCATED ON MAKE LINE.CLEAN AND SANITIZE THOROUGHYLY ON A REGULAR BASIS.
Location: Cook line
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: COOKING EQUIPMENT ON MAKE LINE NOT CLEANED ON A DAILY BASIS, LEFT OVER DRIED FOOD RESIDUE AND FOOD DEBRIS ON SURFACES OF HOT HOLDING AND COOKING EQUIPMENT. COUNTER TOP WHERE EQUIPMENT IS STORED SOILED AS WELL.ALL COOKING EQUIPMENT AND COUNTER TOPS SHOULD BE CLEANED ON A DAILY BASIS.
Location: Kitchen
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: ENSURE TRASH CANS ARE AVAILABLE AT ALL HAND SINKS.
Location: Kitchen
|
07/18/2013 | Recheck |
- 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: HEAVY MOLD AND SLIME BUILD UP ON SURFACES OF DISPENSERS LOCATED ON FROZEN DRINK MACHINE LOCATED AT SERVICE COUNTER. HEAVY MOLD GROWTH OF SURFACE OF ICE DISPENSER LOCATED ON SODA MACHINE IN DRIVE THRU AND DINING ROOM. NOZZLES AREAS HEAVILY SOILED AS WELL.CLEAN BEVERAGE EQUIPMENT ON A REGULAR BASIS TO PREVENT MOLD GROWTH.
Location: Service counter
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH STORED IN MOP SINK. BOXES, TRASH CANS OVER FLOWING IN BACK KITCHEN AREA.TRASH SHOULD BE REMOVED FROM ESTABLISHMENT IN A TIMELY MANNER. NO TRASH SHOULD BE PUT IN THE MOP SINK.
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: 1. BUILD UP, TRASH, AND FOOD DEBRIS ON FLOOR LOCATED UNDER SERVICE COUNTER, IN DRIVE THRU, BELOW DEEP FRYERS, STORAGE SHELVING, ETC.....FLOOR DRAINS STUFFED WITH TRASH AND FOOD.REMOVE HEAVY BUILD UP, TRASH AND DEBRIS ON FLOORS, DRAINS AND WALLS AND CLEAN ON A DAILY BASIS TO PREVENT BUILD UP.2. WALLS SPLATTERED WITH DRIED FOOD RESIDUE IN PREP AREAS AND BEHIND THREE COMPARTMENT SINK. CLEAN THOROUGHLY
Location: Second 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: 1. BUILD UP, TRASH, AND FOOD DEBRIS ON FLOOR LOCATED UNDER SERVICE COUNTER, IN DRIVE THRU, BELOW DEEP FRYERS, STORAGE SHELVING, ETC.....FLOOR DRAINS STUFFED WITH TRASH AND FOOD.REMOVE HEAVY BUILD UP, TRASH AND DEBRIS ON FLOORS, DRAINS AND WALLS AND CLEAN ON A DAILY BASIS TO PREVENT BUILD UP.2. WALLS SPLATTERED WITH DRIED FOOD RESIDUE IN PREP AREAS AND BEHIND THREE COMPARTMENT SINK. CLEAN THOROUGHLY
Location: Prep area
- 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: 1. BUILD UP, TRASH, AND FOOD DEBRIS ON FLOOR LOCATED UNDER SERVICE COUNTER, IN DRIVE THRU, BELOW DEEP FRYERS, STORAGE SHELVING, ETC.....FLOOR DRAINS STUFFED WITH TRASH AND FOOD.REMOVE HEAVY BUILD UP, TRASH AND DEBRIS ON FLOORS, DRAINS AND WALLS AND CLEAN ON A DAILY BASIS TO PREVENT BUILD UP.2. WALLS SPLATTERED WITH DRIED FOOD RESIDUE IN PREP AREAS AND BEHIND THREE COMPARTMENT SINK. CLEAN THOROUGHLY
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON BASKETS CHIPPING CONTAINING UTENSILS AND LIDS ABOVE THREE COMPARTMENT SINK AND SURFACE ON STORAGE SHELF CONTAINING BOXED CHEESE SAUCE NEAR DEEP FRYERS.RESURFACE OR REPLACE SHELVING.
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COATING ON BASKETS CHIPPING CONTAINING UTENSILS AND LIDS ABOVE THREE COMPARTMENT SINK AND SURFACE ON STORAGE SHELF CONTAINING BOXED CHEESE SAUCE NEAR DEEP FRYERS.RESURFACE OR REPLACE SHELVING.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: GASKETS SOILED ON REACH IN COOLER DOORS LOCATED ON MAKE LINE.CLEAN AND SANITIZE THOROUGHYLY ON A REGULAR BASIS.
Location: Cook line
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: COOKING EQUIPMENT ON MAKE LINE NOT CLEANED ON A DAILY BASIS, LEFT OVER DRIED FOOD RESIDUE AND FOOD DEBRIS ON SURFACES OF HOT HOLDING AND COOKING EQUIPMENT. COUNTER TOP WHERE EQUIPMENT IS STORED SOILED AS WELL.ALL COOKING EQUIPMENT AND COUNTER TOPS SHOULD BE CLEANED ON A DAILY BASIS.
Location: Kitchen
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: ENSURE TRASH CANS ARE AVAILABLE AT ALL HAND SINKS.
Location: Kitchen
|
07/12/2013 | 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: PROVIDE RESTRAINT FOR SMALLER C02 TANK IN BACK KITCHEN AREA.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO UTENSILS SOILED WITH BUILD UP ON SURFACE HANGING ON RACK ABOVE THREE COMPARTMENT SINK.2. KNIFE AND PAIR OF SHEARS STORED SOILED WITH DRIED FOOD RESIDUE ON CUTTING SURFACE IN KNIFE BLOCK.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen
- 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: SANITIZER BUCKET STORED IN FRONT OF HAND SINK NEAR SERVICE COUNTER. STORE NOTHING IN FRONT OF HAND SINK
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: WATER AT A MINIMUM OF 100 DEGREES NOT AVAILABLE AT HAND SINKS FOR EMPLOYEES TO WASH HANDS PROPERLY.
Location: Kitchen
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINK IN KITCHEN AREA.
Location: Kitchen
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: MOLD GROWTH ON NOZZLES AND ICE DISPENSERS LOCATED ON SODA MACHINE IN DRIVE THRU AND DINING ROOM.RECHECK: MOLD/SYRUP BUILD UP REMAINS SURROUNDING NOZZLES LOCATED ON SODA MACHINE IN THE DRIVE THRU AREA. REMOVE REMAINING BUILD UP.
Location: Service counter
Equipment: Soda machine
- 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 GROWTH ON NOZZLES AND ICE DISPENSERS LOCATED ON SODA MACHINE IN DRIVE THRU AND DINING ROOM.RECHECK: MOLD/SYRUP BUILD UP REMAINS SURROUNDING NOZZLES LOCATED ON SODA MACHINE IN THE DRIVE THRU AREA. REMOVE REMAINING BUILD UP.
Location: Dining room
Equipment: Soda machine
- 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 SHIELD TO COVER EXPOSED BULBS IN DRY STORAGE AREA
Location: Kitchen (back)
|
01/31/2013 | 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: PROVIDE RESTRAINT FOR SMALLER C02 TANK IN BACK KITCHEN AREA.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. TWO UTENSILS SOILED WITH BUILD UP ON SURFACE HANGING ON RACK ABOVE THREE COMPARTMENT SINK.2. KNIFE AND PAIR OF SHEARS STORED SOILED WITH DRIED FOOD RESIDUE ON CUTTING SURFACE IN KNIFE BLOCK.ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.
Location: Kitchen
- 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: SANITIZER BUCKET STORED IN FRONT OF HAND SINK NEAR SERVICE COUNTER. STORE NOTHING IN FRONT OF HAND SINK
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: WATER AT A MINIMUM OF 100 DEGREES NOT AVAILABLE AT HAND SINKS FOR EMPLOYEES TO WASH HANDS PROPERLY.
Location: Kitchen
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER AT A MINIMUM OF 100 DEGREES F NOT AVAILABLE AT BOTH HAND SINK IN KITCHEN AREA.
Location: Kitchen
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: MOLD GROWTH ON NOZZLES AND ICE DISPENSERS LOCATED ON SODA MACHINE IN DRIVE THRU AND DINING ROOM.
Location: Service counter
Equipment: Soda machine
- 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 GROWTH ON NOZZLES AND ICE DISPENSERS LOCATED ON SODA MACHINE IN DRIVE THRU AND DINING ROOM.
Location: Dining room
Equipment: Soda machine
- 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 SHIELD TO COVER EXPOSED BULBS IN DRY STORAGE AREA
Location: Kitchen (back)
|
01/24/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. KNIFE STORED IN KNIFE BLOCK SOILED WITH DRIED FOOD RESIDUE. 2. LADELS SOILED WITH BUILD UP ON SURFACE STORED ON RACK ABOVE THREE COMPARTMENT SINK.CLEAN ALL UTENSILS THOROUGHLY BEFORE STORAGE TO PREVENT POSSIBLE CROSS CONTAMINATION.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: OPENED BOX OF FOOD SERVICE GLOVES STORED ON RACK NEXT TO HAND SINK NEAR SODA FOUNTAIN. STORE GLOVES ABOVE OR AWAY FROM HAND SINK TO PREVENT CONTAMINATION FROM SPLASH.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: SOAP DISPENSER LOCATED AT BACK HAND SINK SOILED WITH BUILD UP. CLEAN THOROUGHLY.
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: MOLD AND CALCIUM BUILD UP ON SODA FOUNTAIN ICE DISPENSERS LOCATED IN DRIVE THRU AREA AND DINING ROOM. CLEAN AND SANITIZE ICE CHUTES ON A REGULAR BASIS TO PREVENT MOLD GROWTH AND BUILD UP.
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: MOLD AND CALCIUM BUILD UP ON SODA FOUNTAIN ICE DISPENSERS LOCATED IN DRIVE THRU AREA AND DINING ROOM. CLEAN AND SANITIZE ICE CHUTES ON A REGULAR BASIS TO PREVENT MOLD GROWTH AND BUILD UP.
Location: Dining room
- Toilet paper (corrected on site)
No toilet paper provided .
Correction: Provide toilet paper.
Location: Mens restroom
|
07/12/2012 | Routine |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE AT ONE HAND SINK AND ADDITIONAL HAND SINK 80 DEGREES. FOOD EMPLOYEES ARE REQUIRED TO WASH HANDS AT A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. ESTABLISHMENT UNDER NEW MANAGEMENT. PROVIDE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAX 221-3070.3RD RECHECK; GENERAL MANAGER IS SCHEDULED TO TAKE FOOD CERTIFICATION ON FEBRURARY 1ST, 2012.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER AT A MINIMUM OF ONE HUNDRED DEGREES NOT AVAILABLE AT BOTH HAND SINKS IN PREP AREAS. PROVIDE HOT WATER AT A MINUMUM OF 100 DEGREES F FOR BOTH HAND SINKS.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE REACH IN COLD TOP COOLER ON MAKE LINE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM STORAGE SHELF CONTAINING CLEAN EQUIPMENT SOILED WITH RUST ON SURFACE. CLEAN THOROUGHLY TO REMOVE ALL RUST.RECHECK: A WORK ORDER IS IN PROGRESS TO REPLACE SHELF.RECHECK: BOTTOM SHELF CLEARED UNTIL WORK ORDER COMPLETED
Location: Cook line
- 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 GROWTH LOCATED ON SURFACE OF ICE CHUTE LOCATED ON SODA MACHINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING INTO TUBS FROM WASTE LINES LOCATED BELOW SODA MACHINE. PROVIDE REPAIR. CORRECTED2. WATER FLOWING FROM HAND SINKS IN KITCHEN REACHING 100 DEGREES IN ABOUT ONE AND HALF TO TWO MINUTES. WATER SHOULD REACH ONE HUNDRED DEGREES IN LESS THAN THIRTY SECONDS TO ENSURE EMPLOYEES ARE WASHING HANDS PROPERLY. PROVIDE REPAIR.RECHECK: WATER FROM HAND SINKS DID NOT REACH ONE HUNDRED DEGREES. A WORK ORDER IS IN PROGRESS.3RD RECHECK; HOT WATER IS AVAILABLE AT BOTH HAND SINKS EXCEPT WHEN WATER IS ON FULL BLAST WHEN FILLING THE THREE COMPARTMENT SINK. SERVICE TECHNICIAN SCHEDULED TO PERFORM REPAIR ON 1/26/2012.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING INTO TUBS FROM WASTE LINES LOCATED BELOW SODA MACHINE. PROVIDE REPAIR. CORRECTED2. WATER FLOWING FROM HAND SINKS IN KITCHEN REACHING 100 DEGREES IN ABOUT ONE AND HALF TO TWO MINUTES. WATER SHOULD REACH ONE HUNDRED DEGREES IN LESS THAN THIRTY SECONDS TO ENSURE EMPLOYEES ARE WASHING HANDS PROPERLY. PROVIDE REPAIR.RECHECK: WATER FROM HAND SINKS DID NOT REACH ONE HUNDRED DEGREES. A WORK ORDER IS IN PROGRESS.3RD RECHECK; HOT WATER IS AVAILABLE AT BOTH HAND SINKS EXCEPT WHEN WATER IS ON FULL BLAST WHEN FILLING THE THREE COMPARTMENT SINK. SERVICE TECHNICIAN SCHEDULED TO PERFORM REPAIR ON 1/26/2012.
Location: Kitchen
|
04/10/2012 | Recheck |
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE AT ONE HAND SINK AND ADDITIONAL HAND SINK 80 DEGREES. FOOD EMPLOYEES ARE REQUIRED TO WASH HANDS AT A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. ESTABLISHMENT UNDER NEW MANAGEMENT. PROVIDE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAX 221-3070.3RD RECHECK; GENERAL MANAGER IS SCHEDULED TO TAKE FOOD CERTIFICATION ON FEBRURARY 1ST, 2012.
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER AT A MINIMUM OF ONE HUNDRED DEGREES NOT AVAILABLE AT BOTH HAND SINKS IN PREP AREAS. PROVIDE HOT WATER AT A MINUMUM OF 100 DEGREES F FOR BOTH HAND SINKS.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE REACH IN COLD TOP COOLER ON MAKE LINE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM STORAGE SHELF CONTAINING CLEAN EQUIPMENT SOILED WITH RUST ON SURFACE. CLEAN THOROUGHLY TO REMOVE ALL RUST.RECHECK: A WORK ORDER IS IN PROGRESS TO REPLACE SHELF.RECHECK: BOTTOM SHELF CLEARED UNTIL WORK ORDER COMPLETED
Location: Cook line
- 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 GROWTH LOCATED ON SURFACE OF ICE CHUTE LOCATED ON SODA MACHINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING INTO TUBS FROM WASTE LINES LOCATED BELOW SODA MACHINE. PROVIDE REPAIR. CORRECTED2. WATER FLOWING FROM HAND SINKS IN KITCHEN REACHING 100 DEGREES IN ABOUT ONE AND HALF TO TWO MINUTES. WATER SHOULD REACH ONE HUNDRED DEGREES IN LESS THAN THIRTY SECONDS TO ENSURE EMPLOYEES ARE WASHING HANDS PROPERLY. PROVIDE REPAIR.RECHECK: WATER FROM HAND SINKS DID NOT REACH ONE HUNDRED DEGREES. A WORK ORDER IS IN PROGRESS.3RD RECHECK; HOT WATER IS AVAILABLE AT BOTH HAND SINKS EXCEPT WHEN WATER IS ON FULL BLAST WHEN FILLING THE THREE COMPARTMENT SINK. SERVICE TECHNICIAN SCHEDULED TO PERFORM REPAIR ON 1/26/2012.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING INTO TUBS FROM WASTE LINES LOCATED BELOW SODA MACHINE. PROVIDE REPAIR. CORRECTED2. WATER FLOWING FROM HAND SINKS IN KITCHEN REACHING 100 DEGREES IN ABOUT ONE AND HALF TO TWO MINUTES. WATER SHOULD REACH ONE HUNDRED DEGREES IN LESS THAN THIRTY SECONDS TO ENSURE EMPLOYEES ARE WASHING HANDS PROPERLY. PROVIDE REPAIR.RECHECK: WATER FROM HAND SINKS DID NOT REACH ONE HUNDRED DEGREES. A WORK ORDER IS IN PROGRESS.3RD RECHECK; HOT WATER IS AVAILABLE AT BOTH HAND SINKS EXCEPT WHEN WATER IS ON FULL BLAST WHEN FILLING THE THREE COMPARTMENT SINK. SERVICE TECHNICIAN SCHEDULED TO PERFORM REPAIR ON 1/26/2012.
Location: Kitchen
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01/20/2012 | Recheck |
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HOT WATER NOT AVAILABLE AT ONE HAND SINK AND ADDITIONAL HAND SINK 80 DEGREES. FOOD EMPLOYEES ARE REQUIRED TO WASH HANDS AT A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. ESTABLISHMENT UNDER NEW MANAGEMENT. PROVIDE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAX 221-3070.
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: WATER AT A MINIMUM OF ONE HUNDRED DEGREES NOT AVAILABLE AT BOTH HAND SINKS IN PREP AREAS. PROVIDE HOT WATER AT A MINUMUM OF 100 DEGREES F FOR BOTH HAND SINKS.
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE REACH IN COLD TOP COOLER ON MAKE LINE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM STORAGE SHELF CONTAINING CLEAN EQUIPMENT SOILED WITH RUST ON SURFACE. CLEAN THOROUGHLY TO REMOVE ALL RUST.RECHECK: A WORK ORDER IS IN PROGRESS TO REPLACE SHELF.
Location: Cook line
- 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 GROWTH LOCATED ON SURFACE OF ICE CHUTE LOCATED ON SODA MACHINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING INTO TUBS FROM WASTE LINES LOCATED BELOW SODA MACHINE. PROVIDE REPAIR.2. WATER FLOWING FROM HAND SINKS IN KITCHEN REACHING 100 DEGREES IN ABOUT ONE AND HALF TO TWO MINUTES. WATER SHOULD REACH ONE HUNDRED DEGREES IN LESS THAN THIRTY SECONDS TO ENSURE EMPLOYEES ARE WASHING HANDS PROPERLY. PROVIDE REPAIR.RECHECK: WATER FROM HAND SINKS DID NOT REACH ONE HUNDRED DEGREES. A WORK ORDER IS IN PROGRESS.
Location: Service counter
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING INTO TUBS FROM WASTE LINES LOCATED BELOW SODA MACHINE. PROVIDE REPAIR.2. WATER FLOWING FROM HAND SINKS IN KITCHEN REACHING 100 DEGREES IN ABOUT ONE AND HALF TO TWO MINUTES. WATER SHOULD REACH ONE HUNDRED DEGREES IN LESS THAN THIRTY SECONDS TO ENSURE EMPLOYEES ARE WASHING HANDS PROPERLY. PROVIDE REPAIR.RECHECK: WATER FROM HAND SINKS DID NOT REACH ONE HUNDRED DEGREES. A WORK ORDER IS IN PROGRESS.
Location: Kitchen
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01/13/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER AVAILABLE. ESTABLISHMENT UNDER NEW MANAGEMENT. PROVIDE CERTIFIED FOOD HANDLER BY FOLLOW UP DATE. FAX 221-3070.
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE A VISIBLE THERMOMETER INSIDE REACH IN COLD TOP COOLER ON MAKE LINE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: BOTTOM STORAGE SHELF CONTAINING CLEAN EQUIPMENT SOILED WITH RUST ON SURFACE. CLEAN THOROUGHLY TO REMOVE ALL RUST.
- 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 GROWTH LOCATED ON SURFACE OF ICE CHUTE LOCATED ON SODA MACHINE. CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING INTO TUBS FROM WASTE LINES LOCATED BELOW SODA MACHINE. PROVIDE REPAIR.2. WATER FLOWING FROM HAND SINKS IN KITCHEN REACHING 100 DEGREES IN ABOUT ONE AND HALF TO TWO MINUTES. WATER SHOULD REACH ONE HUNDRED DEGREES IN LESS THAN THIRTY SECONDS TO ENSURE EMPLOYEES ARE WASHING HANDS PROPERLY. PROVIDE REPAIR.
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01/06/2012 | Routine |
Restaurant representatives - add corrected or new information about TACO BELL #16969, 11805 PENDLETON PIKE, Lawrence, IN »