- Food Source/Handling
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
An ingredient list is available for most items that are not made on site. Provide ingredient lists for remainder of items (pie, pudding) and post a sign saying that ingredients are available upon request.
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2/19/2010 | Routine |
- Food Source/Handling
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
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3/11/2009 | Routine |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
A box of meat stored on the floor of the walk in cooler. A box of bread rolls stored on the floor of the walk in freezer. All food shall be stored a minimum of six(6) inches off the floor.
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
Ingredient label not provided for the prepared deli sandwiches and pies in the self service cooler. Ingredient label not provided for the cookies prepared and packaged on site. Items have been labeled with the common name of the food. If the items are made from two or more ingredients, a list of ingredients in decending order of predominance by weight shall be provided. An individual label can be provided for each item, or a sign listing ingredients of each item shall be posted near the item in view of consumers.
- Warewashing
- Manual washing/sanitizing (Inadequate sanitation of food contact surfaces/utensils 4-702.11, p 137)
Concentration of sanitizer in spray bottle was too low. Corrected on site.
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4/8/2008 | Routine |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
Boxes of frozen foods in the walk in freezer were stored on floor. Food shall be stored a minimum of six(6) inches off the floor. Corrected on site. Pickles in the walk in cooler were not stored six (6) inches of the floor. Elevate the bottom container of pickles six inches off the floor.
- Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
A small package of deli turkey was out of date. This package was disposed of. Corrected on site.
- Facility/Equipment Requirements
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
Liquid in sanitizer bucket did not cover the wiping cloth. The entire wiping cloth shall be submerged in the sanitizer solution. Corrected on site.
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11/5/2007 | Routine |
- Facility/Equipment Requirements
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
Many utensils are being stored in stainless steel containers on a stailess steel rack in the back kitchen area. The racks appear to be ver clean, but the stainless steel pale containers storing the utensils have debris in the bottom of them. It is speculated that the debris is coming from the top of the cooling unit adjacent to the racks as it is dusty and there is air movement. This top area should be cleaned and all dust removed.
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5/18/2006 | Re-Check |
- Warewashing
- Mechanical washing/sanitizing (Chemical sanitization (concentration): temp/pH/hardness 4-501.114, p 127)
The minimum wash and rinse temperatures were not being reached at the dishwasher. The temperature started ranged from 116 to 111 F, and did not reach the 120 F. Ecolab was called out right away.
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
1) There is a leak at the wastewater plumbing at the 2 compartment sink, under the left compartment. 2) There is a leak in the wastewater plumbing at the handwash sink at the self service line. Both leaks must be fixed.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
1) The fountain pop nozzles were found to have mold growth on the inside. Make sure there is no visible mold growth on these nozzles. It is recommended to soak the nozzles in sanitizer water on a regular basis, and scrub as needed. 2) There were some knives being stored in a container with food debris in it. Also, some disposable spoons used for food taste testing were in a container with a similar problem. Make sure these containers are kept clean on a more regular basis.
- Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
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5/8/2006 | Routine |
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
A box of raw eggs, box of hash browns, and a bag of ice were found sitting on the walk in freezer/cooler floors. These items must be stored on the shelving provided.
- Facility/Equipment Requirements
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
The cutting board on the large prep cooler still needs to be replaced. They need to get permission, and then order the part. This process should be complete within 1 month. The rest of the cutting boards were replaced.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
The bottom shelf of the rack in the walk in cooler still has not been raised.
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
A sanitizer bucket was tested to again be too low in sanitizer concentration due to its overuse. Remember to change these buckets regularly, as much as is needed to keep the concentration where it should be.
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11/1/2005 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
The large prep cooler in the front area was holding potentially hazardous foods such as diced ham at 46.9 F. These foods must be held at 41 F or below.
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
There were 2 boxes of frozen potatoes sitting on the floor in the walk in. They said they had gotten a shipment earlier this morning and haven’t had time to put it away.
- Facility/Equipment Requirements
- Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
The thermometer in the Pepsi fridge was broken. The walk in cooler was missing a thermometer. A new thermometer was installed during inspection at both these locations.
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
1) The can opener blade was dirty and needs to be properly cleaned. 2) There were some dirty cutting boards that should be replaced. The cutting board on the top of the large prep cooler needs to be replaced or re-surfaced.
- Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
- Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
A few wiping cloths were found sitting out on counters. These sanitizer rags must be submerged in sanitizer at all times when not in use.
- Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
One of the racks in the walk in fridge has a bottom shelf that is too low. This shelf must be raised so that a 6" clearance is provided for easy cleaning.
- Other Operations
- Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
The quat sanitizer bucket concentration was tested to be too light. Over time it has been overused and needed to be replaced. This was corrected. They will now change out sanitizer buckets more regularly.
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10/20/2005 | Routine |
| No report available. | 10/5/2004 | Routine |
| No report available. | 12/1/2003 | Routine |
| No report available. | 11/8/2002 | Routine |
| No report available. | 11/28/2001 | Re-Check |
| No report available. | 5/26/2000 | Routine |
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