| No violation noted during this evaluation. | 09/15/2014 | Routine |
| No violation noted during this evaluation. | 09/02/2014 | 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
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Unlicensed Facility
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
Comments: Operating without a valid food license.
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all coolers and freezers.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
09/02/2014 | 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
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Unlicensed Facility
Facility has not obtained a valid food license.
Correction: Obtain a valid food license.
Comments: Operating without a valid food license.
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all coolers and freezers.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
05/22/2014 | 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
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all coolers and freezers.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
02/11/2014 | 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
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all coolers and freezers.
Location: Kitchen
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
11/13/2013 | 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
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- 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.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean and sanitize all coolers and freezers.
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
11/06/2013 | Routine |
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER READY TO EAT PRODUCT. PLEASE STORE EGGS ON THE BOTTOM SHELF OF UNIT.THE EGGS ARE STORED ON THE BOTTOM SHELVING.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PLEASE SCHEDULE COURSE AND/OR EXAM WITH IN 4 WEEKS.A CERTIFIED COURSE HAS BEEN SCHEDULED FOR MARCH 25. A FOLLOW-UP WILL BE SCHEDULED FOR APRIL 22, PLEASE PROVIDE CERTIFICATE AT THIS TIME.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.THE MOP IS STORED PROPERLY.
Location: Back room
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Sales floor
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Service counter
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: -
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A PROPER TRASH CAN HAS BEEN PROVIDED.
Location: Emp restroom
|
09/12/2013 | Recheck |
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER READY TO EAT PRODUCT. PLEASE STORE EGGS ON THE BOTTOM SHELF OF UNIT.THE EGGS ARE STORED ON THE BOTTOM SHELVING.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PLEASE SCHEDULE COURSE AND/OR EXAM WITH IN 4 WEEKS.A CERTIFIED COURSE HAS BEEN SCHEDULED FOR MARCH 25. A FOLLOW-UP WILL BE SCHEDULED FOR APRIL 22, PLEASE PROVIDE CERTIFICATE AT THIS TIME.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.THE MOP IS STORED PROPERLY.
Location: Back room
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Sales floor
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Service counter
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: -
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A PROPER TRASH CAN HAS BEEN PROVIDED.
Location: Emp restroom
|
07/30/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Gravy being held at 114 degrees F on the steam table. 2) Hot dogs being held at 130 degrees F on the steam table. Ensure food is at 135 degrees or higher before putting it on the steam table,
Location: Kitchen
Equipment: Steam table
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Gravy being held at 114 degrees F on the steam table. 2) Hot dogs being held at 130 degrees F on the steam table. Ensure food is at 135 degrees or higher before putting it on the steam table,
Location: Kitchen
Equipment: Steam table
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee observed not washing hands before prepping lettuce. Employees must wash their hands when changing duties to food prep.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Access to hand sink blocked by table.
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bowls and cups observed stored in the kitchen hand sink. Do not store items in the hand sink, it must be clear at all times.
Location: Kitchen
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Styrofoam cups observed stored in the 3-bay sink for washing. Do not reuse single service items.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying in the mop bucket. Hang mops over the mop sink to dry.
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)Kitchen walls observed soiled with food debris. 2)Hallway floors and baseboards observed soiled.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3-bay sink wall seal observed deteriorated. Reseal 3-bay sink to the wall.
Location: Kitchen
Equipment: 3-bay
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: No lid observed on the bulk container of flour. Provide a lid.
Location: Kitchen
Equipment: Bulk food containers
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Electric griddle observed soiled. 2) Electric grill observed soiled.
Location: Kitchen
Equipment: -
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at either the kitchen hand sink or the restroom hand sink.
Location: Kitchen
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at either the kitchen hand sink or the restroom hand sink.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink or the restroom hand sink.
Location: Restroom
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink or the restroom hand sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet on the 3-bay sink was not attached/sealed to the bay of the sink. Reattach and seal faucet to the sink bay,
Location: Kitchen
Equipment: 3-bay
|
07/01/2013 | Recheck |
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER READY TO EAT PRODUCT. PLEASE STORE EGGS ON THE BOTTOM SHELF OF UNIT.THE EGGS ARE STORED ON THE BOTTOM SHELVING.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PLEASE SCHEDULE COURSE AND/OR EXAM WITH IN 4 WEEKS.A CERTIFIED COURSE HAS BEEN SCHEDULED FOR MARCH 25. A FOLLOW-UP WILL BE SCHEDULED FOR APRIL 22, PLEASE PROVIDE CERTIFICATE AT THIS TIME.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.THE MOP IS STORED PROPERLY.
Location: Back room
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Sales floor
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Service counter
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: -
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A PROPER TRASH CAN HAS BEEN PROVIDED.
Location: Emp restroom
|
07/01/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Gravy being held at 114 degrees F on the steam table. 2) Hot dogs being held at 130 degrees F on the steam table. Ensure food is at 135 degrees or higher before putting it on the steam table,
Location: Kitchen
Equipment: Steam table
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1) Gravy being held at 114 degrees F on the steam table. 2) Hot dogs being held at 130 degrees F on the steam table. Ensure food is at 135 degrees or higher before putting it on the steam table,
Location: Kitchen
Equipment: Steam table
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: Employee observed not washing hands before prepping lettuce. Employees must wash their hands when changing duties to food prep.
- 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: Access to hand sink blocked by table.
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Bowls and cups observed stored in the kitchen hand sink. Do not store items in the hand sink, it must be clear at all times.
Location: Kitchen
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Styrofoam cups observed stored in the 3-bay sink for washing. Do not reuse single service items.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Mop observed drying in the mop bucket. Hang mops over the mop sink to dry.
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)Kitchen walls observed soiled with food debris. 2)Hallway floors and baseboards observed soiled.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 3-bay sink wall seal observed deteriorated. Reseal 3-bay sink to the wall.
Location: Kitchen
Equipment: 3-bay
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: No lid observed on the bulk container of flour. Provide a lid.
Location: Kitchen
Equipment: Bulk food containers
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Electric griddle observed soiled. 2) Electric grill observed soiled.
Location: Kitchen
Equipment: -
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at either the kitchen hand sink or the restroom hand sink.
Location: Kitchen
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at either the kitchen hand sink or the restroom hand sink.
Location: Restroom
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink or the restroom hand sink.
Location: Restroom
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the kitchen hand sink or the restroom hand sink.
Location: Kitchen
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Faucet on the 3-bay sink was not attached/sealed to the bay of the sink. Reattach and seal faucet to the sink bay,
Location: Kitchen
Equipment: 3-bay
|
06/21/2013 | Routine |
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER READY TO EAT PRODUCT. PLEASE STORE EGGS ON THE BOTTOM SHELF OF UNIT.THE EGGS ARE STORED ON THE BOTTOM SHELVING.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PLEASE SCHEDULE COURSE AND/OR EXAM WITH IN 4 WEEKS.A CERTIFIED COURSE HAS BEEN SCHEDULED FOR MARCH 25. A FOLLOW-UP WILL BE SCHEDULED FOR APRIL 22, PLEASE PROVIDE CERTIFICATE AT THIS TIME.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.THE MOP IS STORED PROPERLY.
Location: Back room
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Sales floor
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Service counter
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: -
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A PROPER TRASH CAN HAS BEEN PROVIDED.
Location: Emp restroom
|
05/13/2013 | Recheck |
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER READY TO EAT PRODUCT. PLEASE STORE EGGS ON THE BOTTOM SHELF OF UNIT.THE EGGS ARE STORED ON THE BOTTOM SHELVING.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PLEASE SCHEDULE COURSE AND/OR EXAM WITH IN 4 WEEKS.A CERTIFIED COURSE HAS BEEN SCHEDULED FOR MARCH 25. A FOLLOW-UP WILL BE SCHEDULED FOR APRIL 22, PLEASE PROVIDE CERTIFICATE AT THIS TIME.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.THE MOP IS STORED PROPERLY.
Location: Back room
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Sales floor
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Service counter
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: -
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A PROPER TRASH CAN HAS BEEN PROVIDED.
Location: Emp restroom
|
04/22/2013 | Recheck |
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER READY TO EAT PRODUCT. PLEASE STORE EGGS ON THE BOTTOM SHELF OF UNIT.THE EGGS ARE STORED ON THE BOTTOM SHELVING.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PLEASE SCHEDULE COURSE AND/OR EXAM WITH IN 4 WEEKS.A CERTIFIED COURSE HAS BEEN SCHEDULED FOR MARCH 25. A FOLLOW-UP WILL BE SCHEDULED FOR APRIL 22, PLEASE PROVIDE CERTIFICATE AT THIS TIME.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.THE MOP IS STORED PROPERLY.
Location: Back room
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Sales floor
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Service counter
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: -
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A PROPER TRASH CAN HAS BEEN PROVIDED.
Location: Emp restroom
|
01/25/2013 | Recheck |
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Packaged food reheating (corrected)
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.FOOD ON THE STEAM TABLE IS HELD AT PROPER TEMP.
Location: Kitchen
Equipment: Steam table
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER READY TO EAT PRODUCT. PLEASE STORE EGGS ON THE BOTTOM SHELF OF UNIT.THE EGGS ARE STORED ON THE BOTTOM SHELVING.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.(1) MEAT SLICER IS CLEAN.(2) MICROWAVE IS CLEAN.
Location: Kitchen
Equipment: Microwave oven
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE CERTIFIED FOOD HANDLER ON FILE HAS EXPIRED. PLEASE SCHEDULE COURSE AND/OR EXAM WITH IN 4 WEEKS.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.THE MOP IS STORED PROPERLY.
Location: Back room
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Sales floor
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: Service counter
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.THERMOMETERS HAVE BEEN PROVIDED IN ALL NECESSARY UNITS.
Location: -
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.A PROPER TRASH CAN HAS BEEN PROVIDED.
Location: Emp restroom
|
12/28/2012 | Recheck |
- Packaged food reheating
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.
Location: Kitchen
Equipment: Steam table
- Packaged food reheating
Commercially processed foods not being reheated to 135 degrees F for hot holding.
Correction: Reheat all commercially processed ready-to-eat foods to 135 degrees F.
Comments: THE FOOD IN THE THE STEAM TABLE DID NOT MEET TEMP OF 100 DEGREES F. PLEASE ADJUST SO TEMP WILL REACH 135. EMPLOYEE DID STATE THAT IT HAD ONLY BEEN TURNED ON FOR 10 MINUTES.
Location: Kitchen
Equipment: Steam table
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE ARE EGGS STORED OVER READY TO EAT PRODUCT. PLEASE STORE EGGS ON THE BOTTOM SHELF OF UNIT.
Location: Sales floor
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.
Location: Kitchen
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE FOLLOWING ITEMS ARE SOILED AND IN NEED OF CLEANING AND SANATIZING.(1) MEAT SLICER(2) MICROWAVEPLEASE CLEAN AND SANATIZE.
Location: Kitchen
Equipment: Microwave oven
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS STORED IN THE MOP BUCKET. PLEASE STORE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Back room
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.
Location: Sales floor
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.
Location: Service counter
Equipment: Chest freezer
- 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: THERE ARE MULTIPLE UNITS THROUGHOUT THE ESTABLISHMENT WITHOUT THERMOMETERS. PLEASE PROVIDE THERMOMETERS IN ALL OF YOUR COLD HOLDING UNITS.
Location: -
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Comments: THE EMPLOYEE RESTROOM DOES NOT HAVE A COVERED TRASH CAN. PLEASE PROVIDE A TRASH CAN WITH A LID.
Location: Emp restroom
|
12/18/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
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.
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Emp restroom
|
06/12/2012 | Routine |
- Mechanical equipment (corrected)
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions. Have the exhaust hood cleaned and certified.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable. Reploace the formica table with a food grade prep. table.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled. Clean the inside of the small freezer.
Correction: Clean and sanitize.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible. Move the fan in front of the sink.
Correction: A hand washing facility shall be properly located and accessible at all times.
- Equipment repair (corrected)
Equipment in need of repair. Repair the large commercial ref. unit.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled. Clean the electric range.
Correction: Clean and sanitize.
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair. Install the grease trap, in progress.
Correction: Plumbing system(s) shall be repaired and maintained.
- 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.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled. Clean the air return vent.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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04/12/2012 | Pre-Licensing Recheck |
- Mechanical equipment
Heating, ventilation, and/or air conditioning or other mechanical equipment not installed, operated and/or maintained according to manufacturers instructions. Have the exhaust hood cleaned and certified.
Correction: All mechanical equipment must be used in accordance with manufacturers instructions.
- Food contact surface cleanability
Food contact surface(s) not cleanable. Reploace the formica table with a food grade prep. table.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
- Food contact surface(s) soiled
Food contact surface(s) soiled. Clean the inside of the small freezer.
Correction: Clean and sanitize.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible. Move the fan in front of the sink.
Correction: A hand washing facility shall be properly located and accessible at all times.
- Equipment repair
Equipment in need of repair. Repair the large commercial ref. unit.
Correction: Equipment shall be maintained in good repair and condition.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled. Clean the electric range.
Correction: Clean and sanitize.
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair. Install the grease trap, in progress.
Correction: Plumbing system(s) shall be repaired and maintained.
- 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.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled. Clean the air return vent.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
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03/30/2012 | Pre-Licensing |
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