| No violation noted during this evaluation. | 11/9/2009 | Mail-In |
- Personnel
- Proper handwashing (Where to wash 2-301.15, p 42)
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
Corrected at time of inspection
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
- Warewashing
- Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
- Plumbing/Water/Sewage
- Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
- Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Gaps under or around exterior door or windows in the kitchen.
- Handling/storage/labeling of toxic items (Storage & display, separation 7-301.11, p 187)
Corrected at time of inspection
|
10/26/2009 | Routine |
- Food Source/Handling
- Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
|
11/10/2008 | Routine |
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
- Facility/Equipment Requirements
- Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
|
10/30/2007 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Food Source/Handling
- Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
- Inside physical facilities designed/maintained (Toilet doors not kept closed 6-501.19, p 178)
|
10/23/2006 | Routine |
| No violation noted during this evaluation. | 11/28/2005 | Re-Check |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
- Food Source/Handling
- Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
- Plumbing/Water/Sewage
- Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
- Facility/Equipment Requirements
- Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
|
11/8/2005 | Routine |
| No violation noted during this evaluation. | 10/3/2005 | Pre-Opening |
| No violation noted during this evaluation. | 9/30/2005 | Pre-Opening |
| No violation noted during this evaluation. | 9/14/2005 | Pre-Opening |
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